Freestanding handwash stations for food teams, trade crews and events across Memphis and Shelby County, with water and waste agreed in advance.
Fastest: call (888) 351-0294. Or send this and we call you back.
A handwash station is a freestanding unit with a water supply, soap and a waste container, used by food teams, trade crews and event staff. In Memphis it is set beside a food area or a work zone so people can wash before they handle food or tools. The station needs water and a waste plan agreed before it is set.
Handwashing is the simplest line on a food or trade job, and it is often the first one left off the list. A station placed beside a cooking area or a work zone gets used, and one placed in the wrong spot is ignored.
Barbecue cooking teams on a riverfront contest lot need washing close to the pits and the prep tables, not across the grounds. Trade crews on a building site need the same thing in a different place, usually at the edge of the work zone where the tools are put down.
The station is only as good as its water and its waste plan. The technician confirms how the station will be filled, where the grey water goes and how often the supply is topped up. Call (888) 351-0294 to describe the work.
Keep the station on level ground with a firm base, and keep the water and the grey water away from cooking fires and walkways. Report a leak, a stuck tap or an empty reservoir to the technician at once.
Stations placed beside the pits and prep tables for contest cooks and event vendors. Food teams need washing close to the cooking, so the station is placed in that line of work.
Stations at the edge of a work zone on a building or renovation site, where crews wash up before breaks and before eating. Placement is agreed with the site supervisor.
Stations for staff and stall holders at a festival or street fair, placed away from the public toilets so the queue for each is kept apart.
Most handwash station rental calls are scheduled the same day when a technician is free, and you approve the price before any work starts.
Food vendors need a place to wash their hands close to where they handle food. A handwash station beside the cooking or prep area meets that need on an event lot, and the vendor confirms the local food rules for the event.
The rules for food handling belong to the health office that covers the event. This page does not set out those rules, so the vendor checks them before the day.
A station placed too far from the cooking area is often ignored in the rush, so the spot is chosen with the vendor rather than by default.
Beside the cooking area and the prep tables, on level ground that stays clear of smoke and spills. Teams should be able to wash between tasks without walking across the riverfront grounds.
The May riverfront contest puts many teams in one area, so each team may need its own station or a shared one placed in the middle of the row.
Ask the organiser for the water access point before the spot is fixed. A station that depends on a tap far from the pits is hard to keep full.
From a site tap, or from a supplied reservoir that is refilled on the agreed schedule. The technician confirms which one applies before the station is set, so the supply does not run out mid-shift.
A reservoir station needs refilling often on a busy day, so the schedule is set at booking. A crew that uses the station all shift needs a tighter refill plan.
The water is not for drinking unless the provider says it is. Mark the station clearly if guests may be near it.
Yes, at the edge of the work zone where crews wash before breaks and before eating. The spot is agreed with the site supervisor so the station does not block a loading route or a machine path.
Trade crews handle tools and materials, so the station is kept near the place where they are put down. A station far from that spot is used less.
Where a construction site has visitors or inspectors, the station is placed where they can reach it on their way through.
Ask about the water supply, how often the reservoir is refilled, where the grey water goes, and what soap and towels are included. A provider who answers those points can keep the station working through the whole job.
Ask whether the station comes with stock for the whole job or is restocked on each visit. An empty station is worse than none, because people stop checking it.
Confirm the removal time too, so the site knows when the spot is clear.
The station is placed beside the food area or the work zone, where people will pass on the way in and out. The spot is level and clear of the cooking smoke or the dust.
The technician agrees how the reservoir will be filled, from a site tap or from a supplied tank, and how often it is topped up. The supply is checked before the station is handed over.
The reservoir is filled, the soap and towels are stocked and the drain is checked. A station with no soap or no towel is not usable, so the stock is checked each visit.
The waste water is taken away under the site plan. It does not go onto the ground beside a food area or into a storm drain.
The station is refilled on the agreed schedule through the job. At the end it is emptied, the waste is handled, and the station is removed.
Barbecue contest lots on the Memphis riverfront are busy and warm in May, so stations are placed in the shade where the spot allows.
On Midtown renovation sites the handwash station usually sits on the street side, since the back of the lot is too tight for a truck to turn.
Summer heat dries out soap and towels quickly, so the stock is checked more often through July and August.
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Single-user portable toilets for job sites, block parties and park events across Memphis and Shelby County, serviced through the rental.
Portable restrooms, handwash stations and accessible units for the riverfront barbecue contest and the river run in Memphis.
Portable toilets for building, renovation and infill sites across Memphis and Shelby County, sized to the crew and serviced on schedule.
Portable restroom clusters for festivals, street fairs and neighbourhood events across Memphis and Shelby County, placed to the event plan.
No published ratio for Memphis, Shelby County or the surrounding states was found, and this guide does not borrow one from another city.
The riverfront calendar in Memphis is busiest from May to December, and its largest crowds gather in a few places at fixed times.
Memphis summers are hot and humid, and heat changes how a portable toilet has to be serviced, placed and supplied.
Construction sites in Memphis must meet a federal sanitation standard for toilets, and the number a crew needs depends on how many people work there.
Food vendors need a place to wash hands close to the food they handle. The health office that covers the event sets the rules, and the station is placed beside the cooking area.
From a site tap or from a supplied reservoir, refilled on the agreed schedule. Confirm which one applies when you book, because a reservoir runs out on a busy day.
Ask when you book. A station with soap and towels stocked for the whole job is the usual setup, and the stock is checked on each visit.
It is taken away under the site plan and does not go onto the ground beside the food area or into a storm drain. The technician confirms the route before the station is set.
Yes, at the edge of the work zone, agreed with the site supervisor. It should not block a loading route or a machine path.
Call (888) 351-0294 and describe the number of vendors and staff. Stations are placed away from the public toilets so the queues stay apart.