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.

Cleaning the Cookers, Iron Skillets, and Stove Well

There are always proper steps when it comes to cleaning the cookers as well as the iron skillets and stove well.  Cleaning them is not just washing them with water and detergent, but the kitchen steward also has to take into consideration safety precautions.  This is done so as to protect himself as well as protect the equipment they are handling.

The first thing that needs to be done by the kitchen steward is to inform the cook or the chef that it is the scheduled time for cleaning the cookers, iron skillets, and stove well.  Informing the chef is very important so that the chef has ample time to take away any unused food for storage in the refrigerator.

Once the unused food has been stored properly, only then can the kitchen steward turn the machine's main switch off.  Again, this is very important so as to prevent accidents such as an electric shock.

The next step is to, of course, clean them.  First, he should get rid of any accumulated soils, grime, oil, etc.  Second, he then has to make use of a scouring pad or a hand brush to wash the parts.  The scouring pad or hand brush should be dipped in water and the right amount of detergent be poured.  He should not pour too much detergent on the brush or pad though since it is a waste of money to waste detergent.  Plus, it will take more time to rinse the parts off.

He should then thoroughly scrub all the areas as well as the sides of the machine so as to remove the soils.  If there are soils that are hard to remove, he could make use of a scraper to remove them.

After a thorough scrubbing, he could then wipe off the excess liquid and detergent off with a cloth, dipping them in water and rinsing them to remove the dirty liquid.

Now that the cookers, iron skillets, and stove well are clean, the kitchen steward also has to tidy up the place.  With a damp cloth, he should wipe off any soils or grime around the machine.  This way, when the chefs come back to use the machine, the area is tidy and clean.

Aside from cleaning the areas around the machine, the kitchen steward still has to clean the floor since some of the dirty fluid may have dripped down the floor.  With a clean mop, he should mop the floor up around the machine, making sure that he removes any spills.

The kitchen steward should also make sure that the floor is dry before informing the chefs that they can use the machine again.  This way, accidents like falls and slips are avoided.

When everything is finished and the areas around the machine and the floor are clean, the kitchen steward can then inform the chefs that the machine is ready and that they can already resume their cooking there.

These are the steps on how to clean the cookers, iron skillets, and stove wells.  The kitchen steward should always keep in mind his safety and the safety of others when cleaning the machine.

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.