3 Compartment Sink Sanitizer Test Kit

Step 4 compartment 3.

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. Sanitize items in the third sink. 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. For 1 or 2.

Clean items in the first sink. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. Three compartment sinks are commonplace in restaurants. Place items updside down so they will drain.

Rinse scrape or soak all items before washing them. Test the chemical sanitizer concentration by using an appropriate test 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.

Health department regulations often require restaurants bars to maintain test kits for chemical sanitizers on the premises wherever chemical sanitizers are used. Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration. Step 3 compartment 2. Never use a towel to dry items.

Take the water temperature in the first compartment of the sink by using a calibrated thermometer. Sink mate can be plumbed directly to the water supply or connected to the sink faucet with the faucet plus sink adapter kit. Steramine test strips each kit contains 32 test strips and 2 matching color charts. 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.

Each compartment has its own dedicated purpose. Soaking washing rinsing and sanitizing. 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. Air dry all items.

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. Visually monitor that the water in each compartment is clean. However in a warewasher checking the temperature of the sanitizing rinse is a little more difficult.

In a compartment sink this is achieved with a circulating water heater. 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.