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How to Clean and Sanitize in a 3-Compartment Sink

How to Properly Use and Disinfect a Three Compartment Sink

A 3-compartment kitchen sink is a large complimentary piece of equipment that most commercial kitchens use. It can either have a single drainboard or dual drainboards and have different bowl widths. Each sink is designated for a specific washing task, which is for pre-rinse or soaking, washing, and sanitizing. The three-compartment pan is an essential element in a commercial kitchen because it improves the speed and workflow of kitchen operations. In the food service business, spotless wares and clean utensils play a vital role. When a customer finds a speck of food residue on a spoon or fork, it can turn your business upside-down. A single Facebook post showing a speck of dirt will tank your business. When your utensils are clean, it will raise your customer satisfaction. On the other hand, it decreases the likelihood of getting a foodborne illness. Your business will ensure safety among customers. Three compartment sinks may be old and traditional but, they enhance the productivity and effectiveness of a commercial kitchen. However, it is critical to follow the correct procedure to avoid cross-contamination and spotty dishes and utensils.

How Does a 3-Compartment Kitchen Sink Work?

A three-compartment kitchen sink requires three separate compartments to perform the washing, rinsing, and sanitizing of dishes. The following five steps (Preparation, Washing, Rinsing, Sanitizing, and Air drying) will help to ensure you keep customers happy in your restaurant.

What Are The Steps In Using A 3-Compartment Sink?

1. Preparation

Check each sink and drain if there is debris or residue from the previous cleaning. Clearing the waterways will avoid building up germs and bacteria that can cause foodborne illnesses.

2. Washing

When washing, it is best to use hot water (at least 110 degrees Fahrenheit). If you got a dilution dispenser, that would be enough for washing. If you do not have a dilution dispenser, you may place a pot and pan of detergent directly to the sink bay. When the water becomes too dirty and soap suds, you need to drain and refill with a new amount of water at the same standard of temperature.

3. Rinsing

Place the wares in the second sink to rinse. Do not add soap or any solution. You simply rinse the wares with the clean running water. The purpose is to remove the detergent and remaining residues. Remember to replace the water in the sink whenever it becomes soapy.

4. Sanitizing

Bring the plates and wares inside the third sink to sanitize. Remember that sanitizing is different from cleaning. Sanitizing is killing 99.99% of the bacteria and germs on the wares to reduce the chances of any foodborne diseases. Many of the foodservice businesses opt to use either chemical sanitation or hot water sanitation.

5. Air drying

Place the wares in a utensil rack and allow the air to go the drying process naturally. Make sure that there is a proper drying system of your drainboards to avoid the invitation of potential pathogens present in the kitchen.

How to Clean and Sanitize in a 3-Compartment Sink

Sanitizing with the use of Hot water

You need to run a heating device and must be installed in the sanitizing sink. The water must maintain at least 171 degrees Fahrenheit throughout the process. In the US, there are states that EPA is recommending to use a hot water sanitization process other than using chemical-based sanitation. During hot water sanitization, dishes must be soaking for a minimum of 30 seconds to two minutes.

Sanitizing with the use of Chemical solution

Many of the foodservice businesses are using chlorine-based solutions. Although there are standards in every state health authority that they issue, still the risk of toxic elements in the chemical solution may cause harm. Sometimes, if rinsing is not done correctly, unpleasant smells and residue will annoy the customers.
 
Use Petra ULV500 to clean and sanitize your 3-Compartment Kitchen Sink
The best sanitization solution you can use is the Petra ULV500 Hypochlorous Acid. It is non-toxic and non-corrosive. It does not leave any unpleasant smell. Indeed, the ULV500 does not only reduce but eliminate bacteria, fungi, and novel viruses because of its neutral pH level. You may spray or rinse dishes with the use of the EPA approved ULV500 Hypochlorous Acid. In any food business, the kitchen is the most critical part. Your kitchen must be adequately cleaned and disinfected to avoid health problems. Healthy and safe cooking will sustain your business profit.
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