Established in 1984 Shawpak Systems prides itself on providing high level technical sales and support to our valued customer base. Offering solutions for Product Inspection, Packaging and Hygiene equipment sales and after sales support including certified customer training on site or at our Centre of Excellence training and demonstration facility.

What Our Clients Are Saying

Commercial Stainless Steel Sink

A commercial stainless steel sink is a heavy-duty, corrosion-resistant washing station built to withstand daily use in demanding industrial environments. If you run a food processing facility, meat plant, or manufacturing operation, you know the difference between a sink that lasts five years and one that holds up for twenty. Shawpak Systems Ltd, serving food processing and manufacturing operations across North America from our base in Oakville, Ontario, helps facility managers select and install the hygiene equipment that keeps operations running safely and legally.

Stainless Steel Resists Corrosion Better Than Mild Steel

The reason you see stainless steel sinks everywhere in food processing is not aesthetic. Stainless steel resists corrosion because it contains chromium, which forms a protective oxide layer on the surface. That layer prevents rust, pitting, and the kind of deterioration that would contaminate your product or create sanitation failures during regulatory inspections.

Mild steel alternatives rust quickly in wet, acidic, or salt-heavy environments. In a meat processing facility or vegetable washing operation, you are looking at visible rust within months. That rust flakes into your product, stains work surfaces, and signals poor hygiene to inspectors. Stainless steel grades 304 and 316 are the standard in food and pharmaceutical manufacturing because they simply do not break down the same way. Grade 316 offers even better corrosion resistance in high-chloride environments, making it the choice for coastal facilities or operations using stronger cleaning chemicals.

Sink Depth and Compartment Configuration Affect Workflow

A sink that looks right on the floor plan can become a bottleneck if the compartments are too shallow or too cramped for your actual work. Depth matters because shallow sinks splash during scrubbing and waste water, while sinks that are too deep create ergonomic strain for workers who spend eight hours a day reaching into them.

Most commercial operations benefit from multi-compartment designs: one basin for washing, one for rinsing, and sometimes a third for sanitizing solution. The divider walls need to be tall enough to prevent cross-contamination but not so tall they block visibility or make transferring large items impossible. When Shawpak Systems works with facilities in Oakville and across North America, our technical advisory team walks through your actual daily operations. We ask what you wash, how often, and what sizes. That consultation often reveals that a standard two-compartment sink performs better than the three-compartment model that worked for your competitor.

NSF Certification and Hygienic Design Standards Are Non-Negotiable

NSF (National Sanitation Foundation) certification is not a preference in food processing-it is often a requirement. Certified sinks meet strict standards for material composition, welding quality, crevice elimination, and drainage design that prevent bacterial harboring and cross-contamination.

Hygienic design means no exposed fasteners, no crevices where moisture can collect, and smooth welding with no pits or gaps. The legs should be sealed or smooth so they do not trap debris. Drain designs should be angled to ensure complete water removal and prevent standing liquid. Pharmaceutical and meat processing operations in particular face frequent audits, and non-certified equipment gives inspectors grounds for citations or production stops. Shawpak Systems supplies and installs sinks that carry the certifications your facility needs, and our after-sales support includes validation that your installation meets ongoing hygiene standards.

Installation Location and Utility Access Determine Long-Term Success

A sink installed in the wrong spot or with inadequate utility access becomes a source of frustration and safety risk. Hot water supply, drainage slope, electrical access for any connected equipment, and worker traffic flow all need to be considered before installation. If your hot water line is fifty feet away, you lose temperature rapidly and waste energy. If drainage does not slope properly toward the drain, you get pooling and bacterial growth.

Shawpak Systems provides on-site consultation and installation coordination for facilities across North America, including operations around Oakville. Our team assesses your existing utilities, the layout of your wash area, and your production flow. We identify whether you need a wall-mounted unit to save floor space, a freestanding model with legs, or an under-counter configuration. We arrange for proper plumbing connections, ensure adequate slope for drainage, and coordinate with your facility's electrical systems if the sink feeds into other hygiene equipment like an industrial boot cleaner or crate washing station. That planning phase prevents costly rework and keeps your operation moving smoothly from day one.

If you are evaluating sink options for your facility or planning an upgrade, Shawpak Systems is ready to help. Reach out to discuss your specific needs, and let our team guide you toward the right solution.