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How to Wash, Rinse, and Sanitize in a Compartment Sink

Posted by Ben on 4/20/2012
rinse, clean, sanitize

Most restaurants are required to have a commercial sink consisting of three or more compartments to manually clean and sanitize utensils and equipment. But washing smallwares by hand is subject to health and safety standards just like everything else in the food service industry. Here’s a brief overview of how to properly wash, rinse and sanitize in your three-compartment sink:

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