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3 compartment sink used.
To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.
If you work in food service you have probably used or have seen a three compartment sink before.
3 compartment sinks are large complementary pieces of equipment that can be incorporated into most commercial kitchens.
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Each compartment has its own dedicated purpose.
A three compartment sink can have either a single left or right drainboard or dual drainboards for even more workspace.
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Wash rinse sanitize labels ideal sign sticker for 3 compartment sink see video.
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Sinks with different bowl widths and depths are available.
While the steps to properly using three compartment sinks are fairly simple small mistakes could cause a food safety violation.
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Three compartment sinks are commonplace in restaurants.
Soaking washing rinsing and sanitizing.
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The main reason why fda and a lot of local codes insist on these sinks is to create an appropriate alternative or a backup in case the commercial dishwasher breaks down or fails to.
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Read these five steps as a quick training tip to refresh yourself on how to properly use a three compartment sink.
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The triple sink is required for both food and drink commercial establishments so a dishwasher or a glass washer cannot be a substitute for the 3 compartment sink.