Three Compartment Sink Sanitizer

These manual dish washing and sanitizing chemicals are available in liquid powder or solid form.

Three compartment sink sanitizer.

This video shows easy to follow instructions for proper washing rinsing sanitizing in your 3 basin sink followed by air drying. Clean scrape or soak items as necessary before washing. Sanitizing is the third and final step of the 3 sink method. This stage is probably the most important one as it ensures that all the harmful microorganisms such as bacteria are eliminated.

Three compartment sinks are commonplace in restaurants. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. Swing mark is an automatic chemical dispensing mixing valve for 3 compartment sinks what is great about it is that it helps eliminate the guesswork regarding the proper detergent and sanitizer concentrations as it always automatically determines epa regulated mixture of sanitizer and detergent per amount of water in the sinks.

All you need to clean safely is a 3 compartment sink soap hot water sanitizer and our test strips. There are 5 steps for cleaning and sanitizing in a 3 compartment sink. A no rinse sanitizer that conveniently and effectively sanitizes food contact surfaces where sanitation is of prime importance. These three steps will remove caked on food and sauce while also killing any harmful germs and contaminants.

Use a presoakser in the first well of your three compartment sink a detergent in the second and a sanitizer in the third. Clean sanitize in a three compartment sink before you clean and sanitize items in a three compartment sink make sure that you clean and sanitize each sink and drainboard. For more information and resources on food safety visit. Each compartment has its own dedicated purpose.

Use according to manufacturer s directions and the texas food establishment rules. Three compartment sink dishwashing method steps to cleaning and sanitizing utensils pre wash air dry wash rinse sanitize before washing dishes clean and sanitize all work surfaces. Watch the video below and you should pass with flying colors. It is done in the last compartment of a 3 compartment basin.

It can be done in two of the following ways. Use the sink in the following manner. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. Wash rinse sanitize air dry.

Soaking washing rinsing and sanitizing. In the 2nd compartment rinse with hot clean water.