Foot-pump taps, fresh water tanks, soap and paper towels. What food vendors are required to have on site, and what any crew working outdoors actually wants.

The taps run off foot pumps, so hands never touch a handle — which is the whole point when the person washing has just been handling food or waste. Fresh water sits in one tank, grey water collects in another, and both get dealt with at service.
Soap dispensers and paper towel holders are built in and stocked before delivery. There's no power supply and no water line involved, so it drops next to your porta potties, behind a food stall or at the entrance to a work zone with no preparation at all.
Some by requirement, some because the alternative is a jug of water on a table.
Markets, festivals and food truck rows, where an inspector will look for this before anything else.
Trades working with dust, adhesives and dirt all day. Sanitizer doesn't cut it when hands are actually filthy.
Placed alongside a bank of porta potties so guests get somewhere to actually wash rather than just sanitize.
Stocked, serviced and positioned — not just dropped off.
Both trips included, placed where it's useful rather than wherever the truck stopped.
Fresh water topped up and grey water emptied on the service schedule your booking needs.
Filled before it arrives and restocked every visit.
Busier than expected? Call and we'll add a visit rather than leaving you short.
Mostly asked by vendors and site managers sorting out compliance.
Call (616) 385-1202Mixing unit types on one site is normal — most bookings pair a couple of standards with a hand wash station.





Call and we'll make sure the handwashing side is covered properly.