Three Compartment Sink Sanitizer

Sanitizing is the third and final step of the 3 sink method.

Three compartment sink sanitizer.

All you need to clean safely is a 3 compartment sink soap hot water sanitizer and our test strips. In the 2nd compartment rinse with hot clean water. A no rinse sanitizer that conveniently and effectively sanitizes food contact surfaces where sanitation is of prime importance. 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.

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. Each compartment has its own dedicated purpose. Three compartment sinks are commonplace in restaurants. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink.

Stack dirty dishes on the drain board nearest the sink used for washing. For more information and resources on food safety visit. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. These three steps will remove caked on food and sauce while also killing any harmful germs and contaminants.

Clean scrape or soak items as necessary before washing. Use a presoakser in the first well of your three compartment sink a detergent in the second and a sanitizer in the third. 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. These manual dish washing and sanitizing chemicals are available in liquid powder or solid form.

This video shows easy to follow instructions for proper washing rinsing sanitizing in your 3 basin sink followed by air drying. 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. It can be done in two of the following ways.

It is done in the last compartment of a 3 compartment basin. Use the sink in the following manner. 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. Soaking washing rinsing and sanitizing.

Wash rinse sanitize air dry. Use according to manufacturer s directions and the texas food establishment rules.