The three-sink dishwashing system is the best way to clean, rinse, Sanitize, and dry dishes for to maintain a food safe environment. 

This cycle of adequate commercial kitchen hygiene is ideal for food and beverage organizations for dishes to be appropriately cleaned and reused. Setting up a three-sink system will serve as a helpful tool for reminding employees of safety after the Food Handlers Card.

Effectiveness of 3 sinks system

Some health agencies allow two-compartment sinks in areas with low dishwashing volume, but they are inadequate. Also, a four-compartment sink with an additional bay for soaking utensils or a waste disposal unit may be better for specific firms. But among others, the three-sink system is the best, most affordable cleaning system in the food service area.

How to set up a three-sink system

According to FDA dishing washing guide, the three-sink system aims to clean food utensils and smallwares by washing, rinsing and sanitizing so that harmful  microorganisms can be reduced to safe levels. However, each local health code has its requirements, but the following. 

Wash your hands: Scrape off as much food as you can in a waste bin or other scrap receptacle before commencing the wash cycle in a three-sink. As a result, you’ll spend less money on dish detergent.

Rinse sanitize and air dry all 3 sinks: Before filling the sinks, make sure they are clean and sanitized.

1st Sink Wash: 110°F for washing with hot soapy water. A scrub brush and scouring pads are essential tools. A submersible glass washer will make things easier if you’re only washing glasses. It’s important to change the water as it becomes dirty or loses its heat.

2nd Sink Rinse: About 120°F (or as hot as your hands can stand) fill the second sink with hot water. Once the dish is washed thoroughly with water, remove any remaining detergent. If you find it difficult to remove the detergent from the Sink, you should re-fill it with hot water.

3rd Sink Sanitize: The sanitizing stage is required by health law for complete cleaning. Sanitize all surfaces in the 3rd Sink, filled with a sanitizer. Follow the manufactures directions for the proper concentration and temperature of the sanitizing solution.

The dish should be immersed in a sanitizer combination for at least one minute. Using pH test kits, you may verify that the sanitizer has been mixed according to the manufacturer’s specifications. It’s essential to keep an eye on the pH levels of your water if chlorine is your sanitizer, as chlorine will dissipate over time.

Air Dry: No wiping of the dish down with a cloth; leave it to air dry — this is the only recommended method complementing three-Sink sink. 

Three-sink system Procedures for drying dishes

According to the FDA guide, dirty dishes should never be dried using towels. Instead, installing a drain board in the sink is almost necessary. This drain board must be self-draining and large enough to allow all cleaned objects to dry independently.

Using a drain board to dry dishes may not be sufficient if you’ll be washing a lot. For a practical solution, add drainage shelves to your dish room to free up additional space for drying.

To set up your three-Sink sink contact ACE FOOD HANDLER for an effective and installation.