In the 3rd compartment sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171 f for 30 seconds.
3 compartment sink sanitizer test kit.
We offer a variety of ph water tester kits to make observing everything from water temperature to hardness as easy as possible.
Never use a towel to dry items.
Test the chemical sanitizer concentration by using an appropriate test kit.
Swing mark is an automatic chemical dispensing mixing valve for 3 compartment sinks what is great about it is that it helps eliminate the guesswork regarding the proper detergent and sanitizer concentrations as it always automatically determines epa regulated mixture of sanitizer and detergent per amount of water in the sinks.
Change the solution when the tempera ture or sanitizer concentration falls below requirements.
Sink mate can be plumbed directly to the water supply or connected to the sink faucet with the faucet plus sink adapter kit.
Drain and reload sink when it becomes full of dirt or suds.
Fill the sink with water and pour an adequate amount of sanitizer.
Sanitize items in the third sink.
However in a warewasher checking the temperature of the sanitizing rinse is a little more difficult.
Each compartment has its own dedicated purpose.
Soaking washing rinsing and sanitizing.
Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
Steramine test strips each kit contains 32 test strips and 2 matching color charts.
Air dry all items.
Step 4 compartment 3.
In a compartment sink this is achieved with a circulating water heater.
It s easy to check the temperature of the water as the sink is open and can be accessed by thermometers.
Fill second compartment with clean water about 120 degree.
To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.
The sink mate chemical dispensing system is a heavy duty water driven dispenser that automatically and consistently mixes the precise amount of detergent and sanitizer with water at the turn of a knob.
Step 3 compartment 2.
For 1 or 2.
Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration.
Three compartment sinks are commonplace in restaurants.
Health department regulations often require restaurants bars to maintain test kits for chemical sanitizers on the premises wherever chemical sanitizers are used.
Check your water for proper ph and chlorine levels with our selection of sanitizer test strips to ensure that your dishes are being properly sanitized.
Visually monitor that the water in each compartment is clean.
Clean items in the first sink.
If using chemicals to sanitize test the sanitizer concentration by using the appropriate test kit for the chemical.
