When it comes to the ideal equipment for commercial kitchens, a Three-Compartment Sink is always at the top of the list. This is one of the easiest and durable manual appliances.
There are some rules and practices that one must consider to make effective use of a Three-Compartment Sink. It is the best alternative for all those kitchens where there is no automatic warewashing because it is a 3 1 equipment with so many benefits.
Here you will get to know everything related to the three-compartment sink, from how to use it to what type of activities sequence you must do with it.
Why is it called a three-compartment sink?
For most of the food establishments, a three-compartment sink is the highly recommended equipment when there is no commercial dishwasher. It comes under high efficiency in terms of functioning and is the best alternative for automatic dishwashers in restaurants. Food establishments need to use those sinks in the kitchen that consist of stainless steel, deep from the inside for large utensils, and must have rounded corners.
Three-Compartments is large enough and is made of stainless steel, which makes it the first choice for restaurant owners. You need to understand that each compartment has its own feature and specific task-performing ability, because of which there are 3 separate compartments.
The first compartment is used for Washing. The second one is meant for rinsing tasks, and the last but most crucial is for sanitizing. These 3 compartments collectively make a strong equipment that performs multiple activities without wasting much time and effort.
What are the important things to note while using a Three-Compartment Sink?
There are some important things you must not ignore some important things while using a Three-Compartment Sink.
- As mentioned above that all three compartments are important and perform specific functions.
- You should not skip any of the steps because this will lead to ineffective cleaning and will cause foodborne diseases.
- There should be appropriate labeling of the equipment, and it must be made of stainless steel. This will help it from corrosion during cleaning and will lead to public health control.
How to wash tableware in a three-compartment sink?
This is not rocket science to clean the tableware, but there are some steps you need to follow when washing tableware in a three-compartment sink.
- First of all, rinse, scrape, or soak all items before washing. Wash items in the sink with a detergent solution. You can use a brush or, cloth to loosen and remove soil.
- The water temperature in the first compartment shall be at least 110ºF. Replace the detergent solution when the water appears dirty.
- Now, rinse the items in the second compartment with clean water or use a spray.. Make sure that all traces of the food, as well as detergent, are removed.
- To sanitize the washed and rinsed items, immerse them in chemical sanitizer contained in the third compartment. The sanitizer must be mixed at the proper concentration (follow the directions to assure the proper concentration).
How to use effectively all the Compartments of the Three-Compartment Sink?
First Compartment-
It is the primary part of the sink. Why? It is the part where the cleaning and washing process begins. In the first part of the three-compartment sink, you can wash utensils irrespective of their size because the sink has a deep and large space where you can easily clean or wash your utensils without any hassle.
In this step, it generally removes the food debris, particles, stains, and oil. It must be noted that when washing tableware in a three-compartment sink, the temperature must be 110°F (43 °C).
Second Compartment-
In this section, rising takes place that removes the residual soap from utensils and equipment. This compartment must have a separate water supply without any chemicals or sanitizing elements in it, because it may lead to an infection while serving food in it.
This second compartment must be filled with warm water to ensure that germs are removed.
Third Compartment-
This is the last section, but not the least. Here, the sanitation of dishes and equipment takes place. No need to worry because in this compartment, the sanitization liquid is diluted along with water at an accurate temperature that will not cause any harm to the skin of those who are using this three-compartment sink.
What type of mistakes should be avoided in a 3-compartment sink?
Pay attention to the most crucial aspect that you must be aware of. Below are explained some activities that you should not perform in this three-compartment sink.
Do not Dump Mop Water.
You should not use it for dumping mop water or for washing the mop. It is an obvious fact that this compartment is used to wash, rinse, and sanitize the utensils that come in direct contact with the food, which is then served to people.
Avoid Washing Hands
It is advised not to use a compartment sink for washing hands or throwing small food particles. For this there must be a separate handwashing sink must be provided by the food management. This will ensure the hygiene and cleanliness of the utensils.
No use of clothes
It is very important to understand that once you are done with the sanitation of the sink, do not use a cloth or a towel to dry it. There is a big reason behind it that it will only increase the chances of contamination and will lead to more foodborne diseases.
Use Proper Sanitation
The sink must be cleaned with sanitizer to prevent any kind of foodborne illness, and it will also prevent any kind of cross-contamination.
How should you clean the 3-compartment sink?
When you clean almost all utensils in a three-compartment sink, it is important to clean the tableware as well. When washing tableware in a three-compartment sink or other dishes, various deposits, like salt or microorganisms, accumulate on the side of the compartment, making the washing ineffective.
You must clean and sanitize the sink before and after using it. The sink must be washed with detergent or soap, and it must be sanitized as well to ensure hygiene.
Glance At The End
The three-compartment sink is the easiest-to-use kitchen equipment that saves a lot of time and effort to ensure public hygiene and protect the public from foodborne diseases. It makes the washing and cleaning task more convenient. But you mustn’t ignore some important factor to make its use more effective.
Frequently Asked Questions
Can I wash vegetables in the sink?
Yes, you can wash vegetables, but you must wash them in the third compartment of the sink. There should not be any residue of food debris.
Can I cook food in the three-compartment sink?
It is advised that you should not cook food in the sink. If you want to cook, then it must be properly cleaned and sanitized.
What is the correct order to use the Three-compartment sink?
Scarp, Wash, Rinse, Soak in Sanitizer, and then the last step is to Air dry the dishes.
