Catering taps and mixers for the kitchen back of house

How to choose

The tap is chosen for the station, the connection and the flow required

The first decision is the mounting. A wall tap comes out of the wall above the sink and leaves the worktop clear, a deck tap sits in a hole in the worktop or the bowl, and a two-hole version needs two holes at a specific spacing. Changing the mounting during the fit-out usually means reworking the plumbing, so it is the first question, not the last.

The second figure is the connection: 3/8, 1/2 or 3/4 inch. It has to match the installation, because an adapter in a place exposed to vibration and cleaning is a classic source of later leaks.

The third thing is the flow rate, given in litres per minute at a stated pressure. A pre-rinse spray tap gives 9 to 15 l/min – the spray is meant to clean with a jet, not to flood. A mixer tap for filling pots gives 32–38 l/min, and draw-off taps for boiling pans over 90 l/min. Choosing a tap with too low a flow for filling means the chef waits at the sink.

Electronic taps and touchless valves are a separate group: they are triggered by a sensor, so they limit contact with the fitting where hygiene matters. They need a power supply, and some models allow the settings to be adjusted with a remote control.