3 Compartment Sinks
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The 3 – compartment sink setup is designed to work the same as a commercial dishwasher by cleaning and sanitizing dishes. As indicated in the name, the 3 – compartment sink method requires three separate sink compartments , one for each step of the warewash procedure: wash, rinse, and sanitize.
No . A 3 – compartment sink cannot be used for hand washing. Hand-washing sinks are required for hand washing.
Generally, three compartment sinks can measure 18 ”x18” with a 14 gallon per compartment capacity or and 24”x24” for a 25 gallon capacity per compartment. Now, this can differ depending on the size of the sink, as stated earlier. If you have a compartment sink for a bar, these usually hold six gallons per compartment.
Three Compartment Sinks –Pots, pans, utensils, and bar glassware are typically washed manually in a three – compartment sink . All sinks should be rinsed and cleaned prior to use. The first sink is for pre-soaking and washing. At least 110°F (as hot as you can stand) will help the detergent work.
Use the sink in the following manner: In the 1st compartment , wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment , rinse with hot clean water.
A three – compartment sink is a common sight in restaurant kitchens. It makes it easier to hand-wash and sanitize dishes using each of the three basins for each step of the process.
Every food service establishment must have either a 3 – compartment sink or a properly functioning commercial dishwasher to operate legally. While a commercial dishwasher is acceptable, a 3 – compartment sink is highly encouraged because it can be used for dish washing if the dishwasher ever failed to operate properly.
The first compartment in the three -bay sink should be filled with a solution of water and one of the following: soap, detergent, acid or alkaline cleaner, degreaser, or an abrasive cleaner.
Your 3 – compartment sink can also be used to wash wiping cloths, clean produce, and thaw food , but cannot be used as a mop sink or to wash hands. Any excess food should be scraped off into a trash can or food waste disposal.
For mechanical dishware washing equipment operated by food handlers, the Food and Drug Administration’s (FDA) Food Code recommends to use temperatures that range from 165°F (73.9°C) to 180 °F(82.2°C).
HOW TO CLEAN Scrape food off surfaces before washing. Wash the dishes in hot, soapy water . Rinse dishes very thoroughly in clean, hot water . Sanitize the dishes with a chlorine bleach solution OR the hot water method (see the “HOW TO SANITIZE” section below for directions on these two options). Allow dishes to air dry.
By some estimates, kitchen sinks spew about 2 to 5 gallons of water per minute. If you’re letting your sink run the entire time you’re washing dishes, you’ve already used the same amount of water as a dishwasher after 2 minutes.
The most common sizes for a kitchen sink are 30″ or 33″, however a standard size could measure anywhere between 24″ and 36″ in length. The bulk of what you find while shopping will fall within this size range. Generally, sinks up to 30″ will contain one large single bowl.
It should hold APPROXIMATELY 25 gallons of water. But be aware that 25 gallons of water would weigh approximately 210 pounds.