It is common to find three-compartment sinks in the kitchen of restaurants. This sink makes life easier with regards to sanitizing and hand-washing dishes using the basins.
It, therefore, suffices to say that knowing how to clean and sanitize in a three compartment sink is a vital skill. However, the good news is that you don't have to be a restaurant owner to use this sink.
For instance, if your home kitchen is always busy, the multi-functional nature of this sink will surely go a long way.
The benefits of using a three-compartment sink are numerous, however, the potential advantages will remain limited as long as you don’t know how to use it.
Therefore, If you struggle to make the most of your three-compartment sink, here are some tips that should make it easier.
How to Clean and Sanitize in a Three Compartment Sink
For the sanitizing basin to function effectively, you need to give it special attention and in this case, just pouring some sanitizer into hot water isn't enough.
For practical use, ensure you follow the manufacturer's manual to get the ideal amount of sanitizer and temperature. Also, the dishes need to be in close contact with the sanitizer for a defined time frame.
Step 1: Preparation
Before washing in the sink, you need to remove residue and leftover food from the dishes and transfer them into a disposal system or a waste container. Some systems come with a pre-rinse faucet, making it possible to rinse the dishes quicker and more efficiently.
Step 2: Washing the sink
The first thing you need to do when dealing with the three-sink method after you prep it is to wash it. However, note that when you wash the dishes, it only makes them appear clean, which is the main reason you should sanitize them to get a complete and thorough result.
You will have to fill the first compartment in the three-bay sink with a detergent, soap, alkaline or acid solution combined with water. Ideally, the water temperature should hover between ninety-five and a hundred and twenty degrees Fahrenheit. Ensure to have sponges, glass brushes, scrub brushes, and dishcloths.
Step 3: Rinse it
The second compartment of the three-compartment sink is designed primarily for rinsing. Usually, the temperature required for the rinse water here depends mainly on your local health code; however, it is typically a minimum of a hundred and ten degrees Fahrenheit.
This section involves the use of water to eliminate surfactants and other cleaning agent residue from the first segment of the sink. You may also rinse wares by submerging them inside the rinse basin or simply spraying them with hot, clean water.
If you want to get the most of sanitizing your wares when they are immersed, the water within the basin must first be drained and then replaced using freshwater.
Ensure that this is done when the freshwater cools down to about a hundred and ten degrees Fahrenheit or once in every four hours while sink cleaning.
Step four: Sanitizing
Sanitization is perhaps the most crucial phase as it helps eliminate all dangerous microorganisms and can be done in two distinct ways.
Hot water sanitization
This system uses boiling water to eliminate all the microorganisms on the dishes. To effectively deploy this method, you need to install a sanitizing sink heater on the last section of the three-compartment sink.
Such heaters, usually mounted beneath the sink, typically move water around to ensure it maintains a temperature of at least 171 Fahrenheit, the base temperature for sanitizing.
To perfectly identify the ideal sanitizing sink heater for you, you should be sure about the size of the sink compartment.
Chemical sanitizing implies using a chemical solution to eliminate the bacteria. You may use water sanitizers which often contains chlorine solution or dissolvable tablets.
If you want to use chlorine, you may have to consult your local health codes to determine the temperature of the sanitizer and the solution strength. Usually, each dish will need up to thirty seconds of being soaked before they are sanitized.
Step five: Air dry
The final phase required for washing and sanitize in a three-compartment sink is the air drying stage. To get this done correctly, ensure to place the dishes on a drainboard or self-draining rack to get dried.
Please avoid using any cloth or towel to dry your dishes because they may contain contaminants.
Proper Dish Washing Sequence in a 3 Compartment Sink
Washing and sanitizing in a three-compartment sink isn't exactly rocket science, especially if you understand the correct sequence to follow. Here is a breakdown of the steps required to get your dishes looking clean and free from contaminants:
The first section
After you have successfully emptied all the food in the garbage, you will need to use the sink's first section to wash the utensils and dishes. Ensure this is done using warm soapy water at a temperature of at least forty-three degrees Celsius.
This section of the three-compartment sink is used for dipping all your dishes inside clean water. Rinsing and washing your dishes has to be done before you think of using a sanitizing solution. Usually, soap and food particles inhibit the effectiveness of the sanitizing solution.
The final phase of proper dish washing using the sink is designated for soaking the dishes inside hot water or sanitizing the solution. Ideally, you should check the temperature and time requirements of the sanitizer you want to use. Get your dishes out and have them adequately dried!
There you have it, a comprehensive guide to guide you on the cleaning process in a three-compartment sink. The three-compartment sink is undoubtedly an effective and reliable method of washing your wares, especially when done correctly.
However, note that the three-sink washing method may not correctly kill germs without proper chemical dilution and temperatures.
The correct chemical dilution may be a bit complicated to achieve due to several factors. Also, with the automated dispensing system, you and your staff will find it easier to get the perfect dilution each time.
If properly applied, this guide about how to clean and sanitize in a three compartment sink should help you navigate the machine properly. But note that a 3 compartment sink is only as efficient as the user and adherence to the relevant guidelines.