pubwvj wrote:
Extensively used in meat processing facilities, kitchens, hospitals, etc. They're out there. Stainless steel no less.
Ya, I'm finding there is a lot more out there than I thought. A lot of them are more complex than I had imagined too. I had thought setting everything up with the hand controls and then just a valve to turn the water mix off and on. However, in the kitchen we generally use hot or cold... no mix.... so the idea of controlling both hot and cold separately by foot has meaning. The problem with foot control that I see in our house is that it would tend to be all on or off.... even with hand controls it ends up this way.
So what started as a "knee jerk" thought, now requires a lot more thought.