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Please complete Checkout before adding this item to your Shopping Cart. Product Specification. In every foodservice operation spotless wares and clean utensils play an important role in customer satisfaction. Consumers associate spotty wares with dirt and carelessness, discouraging them from repeat visits. Dirty tableware not only creates a negative perception of your facility but can put your patrons at risk.
Lingering food particles and germs increase the risk of foodborne illnesses. Ensuring your wares are clean will improve customer satisfaction and decrease the likelihood of foodborne illness, ultimately increasing your bottom line.
In the commercial warewashing environment, there are two ways to wash wares. Staff can manually wash wares using the 3-compartment sink method or automatically wash them with a commercial dishwasher. Today, many operations prefer commercial dishwashers because of the enhanced productivity and effectiveness of the machine. Staff simply have to rinse the dishes and load the machine, allowing them to focus more on patrons. However, the FDA Food and Drug Association requires all commercial kitchens to provide a stainless steel sink with three compartments for the 3-sink method if there is not an appropriate automatic dishwasher available.
Your local Department of Health may have additional requirements. The 3-sink method is an older, more traditional way to wash dishes, but it is a reliable and effective dishwashing process. This process remains popular in many facilities and is encouraged by the FDA because it provides an alternate dishwashing method should a commercial dishwasher break down or fail to operate properly.
While the 3-sink method has been used for many years, it is often not used according to the recommended guidelines. Often staff may try to streamline procedures and skip important steps, such as quickly dipping the wares in the sanitizing solution instead of letting it dwell. Without the right procedures, the 3-sink method can lead to cross-contamination and spotty wares. Whether you prefer to use the three sink method or need to use it in the event your commercial dishwasher breaks down, understanding the right way to perform the 3-sink method is critical to achieving clean, hygienic dishes and reducing the likelihood of patron illness.
The 3-sink method is the manual form of commercial dishwashing. Unlike dishwashing at home, manual commercial warewashing requires more than washing plates, bowls and cutlery with soap and water. It requires sanitizing the wares. As mentioned above, the 3-sink method can be used as an alternative method to a commercial dishwasher. The 3-compartment sink setup is designed to work the same as a commercial dishwasher by cleaning and sanitizing dishes.
The only difference is it requires the staff to manually wash dishes. As indicated in the name, the 3-compartment sink method requires three separate sink compartments, one for each step of the warewash procedure: wash, rinse, and sanitize. Although the 3-sink method uses three sinks to perform three different procedures, the entire cleaning process actually has five steps:.
Begin by preparing each sink for use. Each of the sinks must be fully set up prior to beginning the cleaning procedure. Check each of the sinks and drains for any debris or remaining residue from previous cleaning procedures. Once the sinks and drains are clear and free of any build-up, prepare the sinks for use.
Each section of the 3-bay sink should be thoroughly cleaned and sanitized before each dishwashing session. Fill with hot water or with your dilution controlled dispenser.
The water needs to be at least degrees Fahrenheit. If not equipped with a dilution control system, add pot and pan detergent directly into the sink bay. The FDA requires water temperature at minimum of degrees for washing dishes in a three-compartment sink. When first filled up, with the use of a thermometer, most operations can easily meet this. But as time wears on, the temperature drops. In one Hobart study, a sink that registered at degrees at 7 a.
Even with periodic refills to bring the temperature up, by the end of the day the water was at degrees, well below the degree minimum. The Centerline CUH runs every rinse cycle at degrees, so operators can be sure every piece of ware is properly sanitized. The high heat also helps remove tough food soils that are difficult to clean off at lower temperatures. Detergent amounts. In order to properly clean dishes, the right amount of detergents need to be added to the water.
The Centerline takes away the possibility of human error by automatically adding the correct amount of detergent to each wash cycle. Full submersion. For proper sanitation to occur, items must be fully submersed and soaked in a sanitizing solution for a set amount of time.
Quick drying. Drying is just as important as washing, as dampness allows for the growth of mold and bacteria. Many times people will stack wet dishes, which leads to wet nesting. When using a Centerline, the dishrack allows space for air flow and proper drying, and the high temperatures of the wash and rinse cycle speed up drying times, reducing the wasted waiting on dishes to dry. In addition to cleanliness factors and food safety issues, the use of a three-compartment sink can have a big impact on the environment.
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