What are minimum number of sinks required in commercial kitchens?

In commercial kitchens, the minimum number of sinks typically includes at least one three-compartment sink for washing, rinsing, and sanitizing dishes, as well as a separate handwashing sink for food handlers. Additionally, a food preparation sink may be required, depending on the menu and food handling practices. Local health regulations may dictate specific requirements, so it's essential to check with local authorities for compliance.