Warewash/Sinks
THE THREE-SINK METHOD Wash, rinse and sanitize are the basic steps that serve as the foundation of what is known as the “three-sink method” of manual dish washing, with three-compartment sinks having been designed for this exact process. While the concept has been around for quite some time, there are still some important things to remember: Before You Begin Proper dish cleaning first requires a designated area for dishes to be washed. It is also important to note that while three-compartment sinks can be used to wash wiping cloths, clean produce and thaw food, it should not be used for washing hands or as a mop sink. Each sink bay should also be completely emptied and cleaned every four hours. 1. Wash Washing dishes makes them visibly clean but doesn’t necessarily eliminate all harmful pathogens invisible to the naked eye, so it's only the first step. Fill your wash bay with a solution of water and at least one of the following: soap, detergent, acid or alkaline cleaner, degreaser or an abrasive cleaner. Your water’s minimum temperature should be between 95 and 120˚ F. 2. Rinse
Dish Tables Advance Tabco • Stainless steel top with galvanized legs and plastic bullet feet • Tile edge design for easy installation • Bold backsplash is 10 1/2 " with a 2" return DON# Desc Length
Qty
1045055 1045056 1045057 1045058 1045059
Left To Right Right To Left Left to Right Right To Left Left To Right
24" 24" 36" 36" 48"
1 ea 1 ea 1 ea 1 ea 1 ea
The second bay in your sink should be dedicated to rinsing. Use clean water that is at least 120 degrees Fahrenheit in order to remove any cleaning agents from the wash bay. Drain the water when it becomes too soapy and replace it with fresh water. 3. Sanitize
Sanitizing is the third and arguably most important step because it ensures that all harmful microorganisms are eliminated. Chemical sanitizing kills bacteria through the use of dissolvable tablets or chlorine solutions, with sanitation taking between seven and
30 seconds. Hot water sanitization uses water at or above 171˚ F to kill all microorganisms on dishes. This method requires your sanitizing sink bay to have a sink heater installed. Dry Once the manual cycle is complete, you will need to dry your dishes. They should always be air dried and never dried with a towel. A self- draining drainboard must be used in order to prevent water accumulation. Your drainboard should also be large enough to accommodate all of your clean items.
Multiple-Compartment Bar Sink Glastender • Three-compartment bar sink has two mesh drainboards with independent drains • Stainless steel sides, legs and body; stands up to heavy usage • Unit includes 12" swing spout faucet on 4" centers
DON#
Bowl Size
Size
Qty
2E3590 1149674
11"L x 14"W x 10 - 1/4 "D 11"L x 14"W x 10 - 1/4 "D
72"W x 37"H x 19"D 60"W x 37"H x 24"D
1 ea 1 ea
600
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