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The Second Compartment in a 3-Compartment Sink is for What?

Rinsing is usually done in the second compartment of a 3-three-compartment sink. The temperature of the rinse water within this compartment might differ, depending on your local health code; however, it ought to be at least 110 degrees Fahrenheit.

This particular phase eliminates detergents as well as other washing chemical leftovers from the first washing area using clean water. Items can as well be washed thoroughly by submerging them inside the rinse sink or blasting them with heated safe water.

Clean goods and sanitary cutlery are important factors in client satisfaction in any food service establishment. Customers connect soiled goods with filth and recklessness, preventing them from returning.

The water inside the rinse sink should be emptied and replaced with new water whenever it drops under 110 degrees Fahrenheit, gets noticeably foamy or hazy, or at least every 4 hours throughout the routine sink cleansing to guarantee a hygienic procedure while submerging products.

The 3-sink technique is an established, more conventional manner of dishwashing, yet it is a dependable and efficient approach. This approach is used in numerous establishments and is recommended by the FDA since it offers an alternative washing dishes option, in the event that a commercial dishwasher breaks down or fails to function effectively.

Guidelines to Follow When Using a 3-Compartment Sink

The mechanical ware washing 3-compartment sink regulations concentrate on three key phases, which are; wash, rinse, and sanitize. The FDA has established particular criteria for sanitizer temperature, as well as other factors for every phase. Nonetheless, while employing a 3-compartment sink, the following requirements must be considered:

  1. Activity not permitted in a 3-compartment sink

Under no circumstances may a 3-compartment sink be utilized for mopping or emptying mop water. This washing unit is often used to wash and sanitize utensils and appliances that have actual touch with the meal getting produced. The 3-compartment sink should be employed solely for washing, rinsing, and disinfecting plates and some medium-sized appliances.

It is imperative to note that this sink should not be used for minor operations like washing hands or thawing items. Culinary businesses should supply a separate utility sink for washing of hands or a three-compartment sink with something like a hand-washing sink.

Once utilized for many other purposes, including washing and processing raw resources, the sink should be thoroughly wiped and disinfected before and after usage. These procedures are implemented in order to avoid the cross-contamination of toxic cleansers and disinfectants, including chlorine bleach, entering food items, and other substances from the sink.

  1. Preventing Cross-Contamination

Despite the fact that the typical 3-compartment sink is utilized for washing and sterilizing, it can also be a site and origin of cross-contamination. Meal particles and unclean water could infect various kitchen items and gear when wiping and disinfecting operations are not done correctly.

Note that wiping with a towel might result in cross-contamination. Employ these foods safety procedures to avoid cross-contamination of cooking items while using a 3-compartment sink:

  • Washing hands, making meals, thawing, or rinsing washcloths are not permitted anywhere in the sink compartments.
  • Gather all food waste in a container beside the washing machine basin.
  • The right temperature level of the water supply should be checked and documented on a routine basis.
  • Never pour floor water or rinse a mop inside the sink. For this activity, utilize a separate wash sink or laundry basin.
  • Perform the sanitation procedure step by step.
  • For a sanitizer, use the appropriate chlorine concentration or hot water required temperature range.
  • Do not keep anything in the sink.
  • Dirty dishes should not be placed in the rinsing and disinfecting chambers.

These are a few of the crucial recommendations that must be maintained in order to avoid cross-contamination. Other criteria may be applied based on the brand of your sink.

  1. Three-compartment sink temperature

In a 3-bowl sink, the temperature of the freshwater stream is critical for sanitizing and disinfecting. The FDA advises that the water used during washing and rinsing would be at least 110°F (43°C) or slightly above. The grease from the remaining food is quickly cleaned at this temperature. The majority of cleansers and disinfectants suggest this temperature for destroying pathogenic germs.

If hot water is used as the disinfectant in the last phase, the rinsing temperature of the water must be at least 171°F (77°C). Most gastrointestinal bacteria will be killed at this water temperature, which is equivalent to deploying a food-safe disinfectant.

  1. How to wash in a three-compartment sink

As discussed in the previous section, the food business would have to do additional procedures in conjunction with the 3-sink technique of washing dishes to guarantee that the whole cleansing is thorough and successful. Pre- and post-operational chores are carried out to improve the efficiency of the three primary processes carried out in a 3-compartment sink. The right ways to wash utensils are the following:

  • Scrape the food
  • Clear the table
  • Wash the dishes
  • Soak the plates in sanitizer and air dry.
  1. Cleaning a Three-Compartment Sink

You must sterilize each sink in the same way that you cleanse the utensils in a 3-compartment sink. Mostly on the edges of your sink, particularly in the washing chamber, pathogens and sodium residues can accumulate. To safeguard your hands against disinfectant, wear proper single-use gloves.

Cleansing and disinfecting each bowl or sink is required prior to and after your daily activities. Disinfectants, wipers, and three-compartment sink disinfectants are necessary for sanitizing your 3- compartment sinks.

To remove excess build-up mostly on the sink’s corners, the operation should be supplemented with an abrasive action. The sinks should be cleaned and disinfected after being washed with soap or detergent. To maintain safety, your sink should always be cleaned on a routine basis and on schedule.


When performed in compliance with your local health laws and product instructions for temperature and chemical concentration, the 3-compartment sink is a dependable and efficient mechanism of ware washing. Your 3-sink ware washing will not destroy bacteria if the heat and detergent concentrations are not correct. Implementing the 3-sink procedure correctly is crucial to getting hygienic dishes and safeguarding your customers.