Three Compartment Sink Sanitizer

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

Three compartment sink sanitizer.

Use the sink in the following manner. For more information and resources on food safety visit. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. 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. There are 5 steps for cleaning and sanitizing in a 3 compartment sink. It is done in the last compartment of a 3 compartment basin. In the 2nd compartment rinse with hot clean water.

It can be done in two of the following ways. Sanitizing is the third and final step of the 3 sink method. 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. All you need to clean safely is a 3 compartment sink soap hot water sanitizer and our test strips.

Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip. Use a presoakser in the first well of your three compartment sink a detergent in the second and a sanitizer in the third. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. 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.

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. These three steps will remove caked on food and sauce while also killing any harmful germs and contaminants. Use according to manufacturer s directions and the texas food establishment rules. Three compartment sink sanitizer should be used in a two or three compartment sink sani bucket or through the hydro foaming dispenser for foam cleaning.

Watch the video below and you should pass with flying colors. Clean scrape or soak items as necessary before washing. Wash rinse sanitize air dry. A no rinse sanitizer that conveniently and effectively sanitizes food contact surfaces where sanitation is of prime importance.

Soaking washing rinsing and sanitizing. Stack dirty dishes on the drain board nearest the sink used for washing.