What is a Three-Well Sink?

Most commercial kitchens have a dishwashing machine that reduces the time it takes to wash, clean, and sanitize dishware, utensils, glassware, etc.  However, for those small restaurants, especially the new ones, they make use of a three-well sink.  Now, as a kitchen steward, it would be to your advantage to know what the three-well sink is and how to use it.

An Overview

In a nutshell, the three-well sink is simply a dishwashing equipment that is made up of three compartments or sinks.  The first sink is for washing the kitchen items, and the second sink is for rinsing the items.  The third sink, on the other hand, is for sanitizing the kitchen items.

Procedure

Here is the step by step process on how to use the three-well sink.

The first thing that the kitchen steward has to do is to scrape off all the remaining food particles still clinging on the kitchen items.  The food particles should be thrown away into the appropriate garbage can.  After this, he then has to presoak them or rinse them to loosen up food particles that are hard to scrape off and are still left on the kitchen items.

After a few minutes, the kitchen steward then has to place them in the first sink.  The first sink should contain warm water mixed with a cleaning detergent.  He should know though that there is an appropriate amount of detergent for a specific amount of water, so it is advisable that he follow the instructions or directions located in the detergent container.

With a scouring pad or a brush, the kitchen steward then has to scrub the items thoroughly, making sure to remove all the remaining food particles.  If the water becomes greasy or too dirty and soiled, he should change the water as needed to ensure proper washing of the items.

After washing them, he should then load them into the second sink where rinsing takes place.  The second sink contains clean water, and the water should be changed now and then when it has become too murky.

Once rinsed, the kitchen items are then transferred to the third sink where they will be sanitized.  The third sink contains hot water, usually about 170 degrees Fahrenheit, maybe even hotter.  To ensure that the kitchen items are thoroughly sanitized, the kitchen steward has to make sure that the temperature of the water does not fall below the specified temperature.

However, some restaurants make use of sanitizer solutions, instead of hot water alone.  The water temperature could range anywhere from a comfortable 75 degrees Fahrenheit to 120 degrees Fahrenheit, and added to it is a sanitizer solution.  The kitchen steward has to make sure though to use the appropriate amount of sanitizer solution for the right amount of water to ensure proper sanitizing of the kitchen items.

After sanitizing the kitchen items, the kitchen steward then has to dry them.  He should know though that wiping the kitchen items, even with a very clean rag, is a big no-no.  Instead, he should allow them to air-dry on sanitized drying racks.

Once they are dry, they are then transferred to their appropriate storage containers.  Proper storing of the kitchen items should be open side facing down so as to prevent dust and debris from collecting on the bottom.

About the Author

Chef Matt G is the guy behind the Stewarding Department, he is a well seasoned all rounder when it comes to all things kitchen related as well is a mad keen blogger in all aspects of the term.