03 / Handwash
Standalone Handwashing Station
Sanitizer dispensers come standard on every unit above, but they don't satisfy every site. Oregon OSHA requires washing facilities where crews handle paints, coatings, herbicides, or other contaminants that are harmful on skin, and King County requires hot and cold running water within 200 feet of food service at events. A standalone station pairs with any unit on this page, no plumbing and no power needed, and gets refilled on the same service visit as your toilets. Your crew actually washes up at lunch, and your sanitation plan holds up when someone checks it.
ConfigurationTwo-sided · two users at once
Fresh Water20–24 gal, the standard station size in the Portland metro market
CapacityRoughly 350 handwashes per fill
Gray WaterSealed tank, pumped out at service
OperationHands-free foot pump · no plumbing, no power
Food EventsHeated stations for King County hot-and-cold-water compliance