3 Bay Sink Temperature

When first filled up with the use of a thermometer most operations can easily meet this.

3 bay sink temperature.

Depending on your local health codes the water s minimum temperature will need to be between 95 and 120 degrees fahrenheit so keep a thermometer nearby. The first compartment in the three bay sink should be filled with a solution of water and one of the following. If dipping items change rinse water when dirty or full of suds. Three compartment sinks are commonplace in restaurants.

Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration. The 3 sink basin dishwashing system is a well known clean rinse sanitize and dry method in many restaurants and bars. But as time wears on the temperature drops. Sanitize items in the third sink.

Soaking washing rinsing and sanitizing. Remove all traces of food and detergent. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. There are 5 steps for cleaning and sanitizing in a 3 compartment sink.

Spray with water or dip them into it. Use the sink in the following manner. 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. The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f.

It s a way to ensure that dishes are properly cleaned sanitized and ready to re use. Rinse sink compartment 2 the second step of the 3 compartment sink procedure is rinsing so the wareware should be transferred to the second rinsing compartment. The board of state examiners of plumbers and gas fitters board has voted to interpret the language in. The third sink in the system may be the most important as it ensures that all bacteria is removed and killed.

Each compartment has its own dedicated purpose. Soap detergent acid or alkaline cleaner degreaser or an abrasive cleaner. Maximum hot water temperature for hand sinks in commercial kitchens enacted 10 02 2013 introduction. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer.

In the 2nd compartment rinse with hot clean water. You may use an epa approved water sanitizer which usually comes in tablets or powder form. Rinse items in the second sink. 248 cmr 10 14 3 a lavatory faucets in public toilet facilities shall b.

Local health codes differ as to how long the dishes need to soak and at what temperature so be sure to inquire.