EQUIPMENT KNOWLEDGE · PROFESSIONAL STEWARDING EQUIPMENT
Three-Compartment Sink
A three-compartment sink separates manual warewashing into washing, rinsing, and sanitising stages when machine washing is unsuitable or unavailable.
Best Uses
Large utensils, delicate equipment, cookware, removable machine parts, and manual sanitation tasks.
What to Look For
- Basins sized to the largest routine item.
- Drainboards on dirty and clean sides.
- Reliable hot and cold water supply.
- Space for chemical concentration monitoring.
Correct Use
Scrape and pre-rinse, wash in detergent solution, rinse in clean water, sanitise using the approved method, and air-dry completely.
Common Mistakes
- Skipping the rinse stage.
- Using incorrect sanitiser concentration.
- Towel-drying clean equipment.
Chef’s Notes
The sequence only works when each compartment stays dedicated to its role and water or chemical conditions are maintained.
Related Equipment
Pre-rinse spray unit, pot washer, conveyor dishwasher, undercounter dishwasher, and drying rack.