Appropriate Cleaning System
Setting up a Three-Well Sink or Triple Sink System
- The 1st well of the sink, should contain warm water and an appropriate amount of detergent added. Pots and pans should be washed or scoured using a dishcloth or brush. Change the water periodically as it will accumulate grease and food particles.
- The 2nd well of the sink, should be filled with clean water. This is the rinse water and it should be changed as often as when it looks like the 1st well. Pots and pans are rinsed by dipping them into the water.
- The 3rd well of the sink, should contain hot water or a chemical sanitizer added to clean water to sanitize pots and pans. If using hot water, be sure to regulate the temperature regularly. If using chemical sanitizer, follow the instructions provided.
- Cleaned and sanitized pots and pans should be allowed to air dry on cleaned and sanitized drying racks. These are usually coated metal wire shelves resting on wheels for easy movement between washing and storage.
yuan ling: this method would require much effort and cost as there is a need of changing water and monitoring the temperature of water for the third sink.
ReplyDeleteDaniel: total waste of water
ReplyDeleteZipei : Good idea but maybe you should consider more on the cost.
ReplyDeleteJill: As water needs to be changed quite often, some people doing the cleaning may be too lazy to change it as often as it should be done which means the equipments that are being washed are not as clean as it should be
ReplyDeleteKimberley: Using this 3-sink method is very space consuming, I doubt you would have enough space for doing other work such as washing vegetable.
ReplyDeletejoel: i feel that three sinks is a little time consuming as well as space consuming. i feel that 2 sinks is more than enough unless if you're talking about a large scale kitchen like hotel or well established restaurant. this should be pointed out
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