What are the compartments in a commercial 3 compartment sink in order?

3 Compartment Sink Order

• Sink 1 = Wash.
• Sink 2 = Rinse.
• Sink 3 = Sanitize.

What are the 3 compartments of a 3 compartment sink tell me what each is used for?

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.

What do you put in each sink when using a 3 compartment sink?

The first compartment in a 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. Depending on your local health codes, the water’s minimum temperature will need to be between 95 and 120 degrees Fahrenheit.

What is the only action allowed in a 3 compartment sink?

The first sink is for pre-soaking and washing. 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.

When washing dishes in a three compartment sink What should the third sink be used for?

chemical sanitizing solution
In the third sink, soak rinsed dishes in a chemical sanitizing solution or hot water. Make sure the dishes are completely submerged. If you use a chemical sanitizer, read the directions on the container to know how long the dishes must stay in the solution.

When washing dishes in a three compartment sink you should mix the sanitizer by?

In the 2nd compartment, rinse with hot clean water. In the 3rd compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label or by immersing in hot water at or above 171˚F for 30 seconds.

Can you wash your hands in a 3 compartment sink?

No. A 3-compartment sink cannot be used for hand washing. Hand-washing sinks are required for hand washing.

What temperature do you heat sanitize in a three compartment sink?

170°F
Heat Sanitization: An acceptable method of hot water sanitizing is by utilizing the three compartment sink. The final step of the wash, rinse, and sanitizing procedure is immersion of the object in water with a temperature of at least 170°F for no less than 30 seconds.

What are the two types of sanitizing?

The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

Do I need a 3 compartment sink?

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.