In commercial kitchens, ensuring that utensils, dishes, and cookware are clean, sanitized and safe for use is essential. If not, the risk of cross-contamination and the spreading of germs becomes possible and can negatively affect your consumers. Although commercial dishwashers are preferred in many settings for their efficacy and productivity, a 3 bay sink is still a trustworthy and effective method for cleaning and sanitization.
Ensuring that food safety standards are met is important for any commercial kitchen, and using a 3 bay sink can guarantee that the necessary standards are met while reducing the risk of cross contamination as well.
Here is a comprehensive guide to using a 3 bay sink effectively.
What is a 3 Bay Sink?
A 3 bay sink (or 3 compartment sink) consists of three separate sinks used in sequence. Each sink is used for a different part of the entire cleansing and sanitation process:
- Sink 1: Washing
- Sink 2: Rinsing
- Sink 3: Sanitizing
Each sink is crucial and details a specific function required to accurately complete the cleaning procedure.
How to Use a 3 Bay Sink: A Step-By-Step Guide
- Step 1: Prepare the Sinks
- Step 2: Bay 1 – Wash
- Step 3: Bay 2 – Rinse
- Step 4: Bay 3 – Sanitize
- Step 5: Let Air Dry
Step 1: Prepare the Sinks
Before you begin the cleaning process, make sure to prepare each sink for use. Each sink must be fully set up prior to the starting of the cleaning procedure.
Firstly, check each of the sinks to make sure there is no lingering debris or residue from previous cleaning procedures. After all build-up has been removed, thoroughly clean and sanitize each sink before use.
How to Prepare Bay 1
Fill Bay 1, the washing sink, with hot water and the cleaning detergent. If your facility does not have a dilution controlled dispenser, add pot and pan detergent directly into the sink bay while looking at the product label to find the proper dilution ratio.
Note that the water temperature in Bay 1 needs to be at least 110 degrees Fahrenheit but no more than 120 degrees.
How to Prepare Bay 2
Fill Bay 2, the rinsing sink, with just warm water. Do not add any cleaning solution or chemical to this sink.
How to Prepare Bay 3
Fill Bay 3, the sanitization sink, with water the necessary temperature that your chemical requires. If you are not using a dilution controlled dispenser, dilute the sanitization chemical according to the manufacturer’s instructions. The chemical dilution ratio can be found on the product label.
Test the solution concentration with the appropriate test strip.
Once all three sinks are prepared, you are ready to begin the cleaning process.
Step 2: Bay 1 – Wash
Begin by loading all your dirty kitchen wares into Bay 1. Dip your sponge, scrub brush, or scouring pad into the soapy water and scrub the utensils until they emerge clean and debris free.
The water and detergent in this step should be replaced frequently. A good rule of thumb is to drain and refill the sink when the water becomes too dirty and the soap suds are no longer visible.
Also keep in mind that the water must remain at a temperature between 110 and 120 degrees Fahrenheit during the entire washing process.
After the wares are washed, they can be placed into Bay 2.
Step 3: Bay 2 – Rinsing
Submerge the wares into the water of Bay 2 to remove all soapy residue. This sink should not be filled with any soap or chemicals.
Eventually, the rinsing water will become soapy. The water in this bay will need to be replaced when the water becomes too soapy. To tell when the water needs to be changed, look for when the dishes emerge with soap residue still on them.
After they are rinsed, the wares can be placed into Bay 3.
Step 4: Bay 3 – Sanitizing
There are two methods of sanitization: chemical sanitization and hot water sanitization. Chemical is the most common, and if that’s the process you are using, there are three types:
- Chlorine
- Quaternary
- Iodine
For each type, there is a minimum concentration of the sanitizer that must be present to effectively kill germs and a specific temperature. The particular requirements are explained below:
Chlorine
If you are using a chlorine based chemical, make sure that the water’s temperature is between 75 and 120 degrees Fahrenheit. As for the solution, make sure it stays between 50-200 ppm (parts per million).
Always refer to the product label for the proper dilution ratio.
Quaternary
If you are using a quaternary chemical, make sure the water’s temperature is between 75 and 90 degrees Fahrenheit. As for the solution, make sure it stays between 200-400 ppm (parts per million).
Always refer to the product label for the proper dilution ratio.
Iodine
If you are using an Iodine chemical, make sure that the water’s temperature is around 75 degrees Fahrenheit. As for the solution, make sure it stays between 12.5-25 ppm (parts per million).
Regardless of the type of chemical used, it’s always important to maintain the necessary dilution ratio during the entire process. To ensure the chemical remains in the acceptable range for the entire procedure, dilute the chemical to the maximum allowance so that even as the dilution rate goes down throughout the procedure it will remain above the minimum.
Pro Tip: Dishes MUST be submerged in the sanitizing solution for a MINIMUM of 1 minute. Any less time will result in the ineffectively killing the germs and putting your patrons at risk for cross-contamination or food-borne illnesses.
Step 5: Let Air Dry
Do not rinse the wares after the sanitization step.
Once the wares are sanitized, they should always be moved to a drain board, utensil rack, or similar piece of equipment to air dry. Drainboards control the excess water running off the wares, and allow for the items to fully dry without becoming contaminated.
Make sure that the drainboard is self-draining. Placing the wares on a flat surface will allow water to build up and increase the likelihood of bacteria growth.
Warning: Never dry items with a towel or cloth; doing so can result in cross-contamination.
Final Thoughts
The 3 bay sink is a reliable and effective method of warewashing when used in accordance with your local health codes and product guidelines for temperature and chemical dilution.
Without the proper temperatures and chemical dilution, your cleaning process will not properly kill germs. Following the proper steps of the 3-Bay sink method is critical to achieving clean dishes and protecting your patrons.
The proper chemical dilution can be tricky to achieve and maintain because of a variety of factors. An automated dispensing system will help your staff easily achieve the right dilution every time.
If you’re located in the United States, Puerto Rico, or the Caribbean, Imperial Dade offers a full line of warewashing products, including detergents, sanitization products, and dispensing systems.
Imperial Dade also provides unparalleled service & training to help you achieve maximum operational efficiency in your warewashing program. Contact an Imperial Dade Specialist for assistance regarding your ware washing program.
Visit our warewash and laundry page to reach out to an Imperial Dade Account Executive. We will review your current dishwashing protocol and help you achieve best in class results.