The best thing I love about my current small business life is I am getting countless experiences in several fields. Among these, the kitchen experience is the best one. The main thing I have realized is I’m deeply connected to food and the kitchen, so I can also start something new in this field also. In the food industry, the most important thing is the proper cleaning and sanitization. Especially when it comes to the water in the wash sink of a three-compartment sink, I know, I know… it sounds technical, but stick with me, and I’ll break it down in a fun way.
When my friend opened a small cafe, she had no idea about the proper cleaning methods and I have done rigorous research for her. As a result, I learned quickly, and I can’t help but share how this seemingly simple process can make or break your business!
The Three Sink Method
The three-sink method may feel complicated for beginners. But believe me, it’s the classic setup for making sure all the dishes and utensils are properly cleared. The design is for washing, rinsing, and sanitizing. What I didn’t expect was the setup and systematic procedures. In each step, it has its own water temperature, sanitizer, and sequences. I felt like it was the rhythm of the kitchen, and you have to dance with it, except for the fewer spills and more cleaning.
The Three Compartment Sink Order
First, let’s talk in detail about the sink’s order. If you’re ever in the middle of a rush like me often, you’ll appreciate how straightforward this setup is:
- Pre-scrape and soak. Before anything hits the sink, I make sure to scrape food off and soak the dishes in warm water.
- Washing in the sink. This is where you scrub off any remaining grime. The soapy water here is key to removing the dirt.
- Rinsing in sink two. Rinsing is just as important. Clean water ensures that all soap residues are washed away.
- Sanitizing in sink three. This is where you kill the bacteria. It’s a crucial step, especially if you’re like me and care about keeping things fresh and clean!
Just like the name, it has three compartments. The first compartment is for starting the scrubbing and can use hot and soap water to break down all grease. I usually don’t like this first step, so when it comes to sharing the steps, I will give it to my sister. She doesn’t like to wash plates because one who has done the last two steps has to arrange the utensils in the proper place.
Next thing is rinse and I will get satisfaction while washing out all the soap and debris. Also remember to wash all soap away. Then the third step comes with sanitizing. Everyone should sanitize everything after washing to maintain hygiene.
Water Temperature in a Three-Compartment Sink
I was always confused about the water temperature for using the sink. The water in the wash sink of a three-compartment sink should be at least 110°F for proper washing. The warm water will help to clean all the grease and debris more easily than the room temperature. But be careful and don’t burn yourself. You can use heavy duty gloves for this like me.
What Sanitizer Is Commonly Used in the Three Sink System?
There are many sanitizers on the market. I often use quaternary ammonium compounds, or “quats,” as they’re casually known in the industry. This sanitizer is very commonly used because of its effectiveness and safety, and it doesn’t leave a residue. One of my favorite benefits is that it’s easy to mix into the water.
3 Compartment Sink Sanitizer Temperature
Mixing the sanitizer with perfect water temperature will give you the crystal clear vessels. For the sanitizer to do its job, the water temperature in the sanitizing sink should be at least 75°F. If the water is too cold, then sanitizer might not be effective. If it is too hot, it could evaporate or get diluted. You need that edge zone where it’s just right.
When Is It Important to Clean and Sanitize a Utensil?
Usually, at home, most people wash and wipe the vessels and don’t spend time sanitizing. Is it essential to use a sanitizer? I used to think that a quick rinse was good enough, but the truth is that you need to clean and sanitize utensils in three situations:
- After each use, you should sanitize the vessels between raw and cooked food.
- Every four hours: If utensils are in constant use, then sanitizing will be important.
- When you’re done for the day: It’s very important to end the day with clean tools. So, use sanitizer to clean the regular kitchen tools and clean the top of the plate where food is placed, which is called food contact surfaces.
What is the Correct Way to Ensure a Chemical Sanitizing Solution in a Three-compartment Sink?
When it comes to the chemical santizing, you must know that simply adding the chemical solution is not enough. You should dilute the concentration properly. Most of the sanitizers have certain guidelines and instruction sto use it. So remember to follow those measurements. Personally, I like to use test strips for make sure the solution at a proper concentration between 200-400 ppm for quaternary ammonium. Also the water temperature for mixing this will be important to take care.
How Often Should the Dishwashing Sink Be Drained and Refilled?
I like to tell you one thing from my experience keeping the water fresh in the dishwashing sink. It is the game changer. It is better to drain and refill the sink at least every two or three hours. If you are using it all the time, then do it more frequently. This will gives you hygienic sink as well as the plates and vessels. Using the dirty water will not clean your dishes and it will ruin you all the steps. So, make a routine to clear the water and refill it with fresh water.
Review Your 3 Compartment Sink Knowledge
Once, I really thought that I had mastered the three sink system and gave a crash class for my friend who has a small restaurant. But my sanitizing wasn’t that perfect. So if you are starting to use a three compartment sink, then it’s better to go back and review your steps, if you don’t want your favorite dish to have that unsanitized taste.
Benefits and Drawbacks
There’s a lot to love about the three-compartment sink system and it has certain special features and also some drawbacks.
Benefits:
- Thorough cleaning and sanitization: If you know all the steps properly and are familiar with the usage, it will give you perfectly clean vessels and utensils.
- Cost-effective: You only need less water compared to a mechanical dishwasher.
- Reliable: You can easily control the process and also make sure nothing gets missed.
Drawbacks:
- Time-consuming: It can take a little longer than the mechanical dishwasher, especially during rush periods.
- Labor-intensive: My friend has to appoint labor for scrubbing, rinsing, and sanitizing everything manually, which is no easy task. So I also have to pay more.
After all these experiences, I’ve grown to appreciate the efficiency of the three-compartment sink system. It’s more than just another step in kitchen preparation and gives you ultimate satisfaction. This will help you to stay safe, clean, and get ready for the next round of delicious creations.
How Should You Dry Pots and Pans That Are Manually Washed in a Three-compartment Sink?
Sometimes, I feel this is a hectic task, and if it is a large one, then my sister will spare it for me to wash. The best trick I follow is to let it air dry completely. At my starting times, I used to wipe it with a towel, and I avoid this now since a towel can harbor bacteria. So you should make sure the pots are cleaned properly, sanitize the surface where you are going to place them, and let the remaining water drip off. Give some care to the utensils to clean the spots and remain hygienic.
FAQs on Three Compartment Sink
What is the First Step in Setting Up a Three-compartment Sink?
I used to make sure the sink was properly connected and prepared for the task. I will set all the essentials near to me at a hand distance, like washing, rinsing, and sanitizing. You should fill the first sink with hot, soapy water, the second with clean water for rinsing, and the third with a sanitizing solution.
What is the First Step When Cleaning Dishes in a Three-compartment Sink?
The first step needs more physical work than the others. Cleaning the dishes by removing the pre scrape and soaking to removing dirt easily. Use running water to remove the excess debris and then scrape it. If you have burned dishes, then scraping have to take more extra pressure.
When Must the Cleaning Step Occur When Cleaning and Sanitizing in a Three-compartment Sink?
I usually start the cleaning step after pre-scraping and soaking. But before rinsing and sanitizing, I will remove all the dirt and soak the hard stains for removing. So the cleaning step should done just after these procedures and it will help you to remove the dirt more easily. When it comes to sanitizing, it can be done after wash and that makes the dishes more hygiene.
