Three Compartment Sink Definition

Three compartment sinks are commonplace in restaurants.

Three compartment sink definition.

Watch the video below and you should pass with flying colors. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. A three compartment sink can have either a single left or right drainboard or dual drainboards for even more workspace. Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip.

Soaking washing rinsing and sanitizing. A 3 compartment sink is useful for cleaning large stock pots and sheet pans that are too bulky for your dishwashing machine. Each compartment has its own dedicated purpose. All you need to clean safely is a 3 compartment sink soap hot water sanitizer and our test strips.

Sinks with different bowl widths and depths are available. A 3 compartment sink can be used for washing dishes by hand as an alternative to an expensive dishmachine or in addition to a dishwasher for washing stubborn pots and pans. Use according to manufacturer s directions and the texas food establishment rules. Wash rinse sanitize air dry.

This video shows easy to follow instructions for proper washing rinsing sanitizing in your 3 basin sink followed by air drying. When your cookware is perfectly clean you create a more sanitary restaurant overall.