Soaking washing rinsing and sanitizing.
3 compartment sink sanitizer test kit.
Swing mark is an automatic chemical dispensing mixing valve for 3 compartment sinks what is great about it is that it helps eliminate the guesswork regarding the proper detergent and sanitizer concentrations as it always automatically determines epa regulated mixture of sanitizer and detergent per amount of water in the sinks.
Air dry all items.
Rinse scrape or soak all items before washing them.
It s easy to check the temperature of the water as the sink is open and can be accessed by thermometers.
Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration.
Step 4 compartment 3.
Steramine test strips each kit contains 32 test strips and 2 matching color charts.
Clean items in the first sink.
Fill the sink with water and pour an adequate amount of sanitizer.
Check your water for proper ph and chlorine levels with our selection of sanitizer test strips to ensure that your dishes are being properly sanitized.
If using chemicals to sanitize test the sanitizer concentration by using the appropriate test kit for the chemical.
Visually monitor that the water in each compartment is clean.
Fill second compartment with clean water about 120 degree.
Step 3 compartment 2.
In the 3rd compartment sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171 f for 30 seconds.
Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
Three compartment sinks are commonplace in restaurants.
We offer a variety of ph water tester kits to make observing everything from water temperature to hardness as easy as possible.
Health department regulations often require restaurants bars to maintain test kits for chemical sanitizers on the premises wherever chemical sanitizers are used.
For 1 or 2.
Each compartment has its own dedicated purpose.
Drain and reload sink when it becomes full of dirt or suds.
Change the solution when the tempera ture or sanitizer concentration falls below requirements.
Test the chemical sanitizer concentration by using an appropriate test kit.
Sanitize items in the third sink.
In a compartment sink this is achieved with a circulating water heater.
However in a warewasher checking the temperature of the sanitizing rinse is a little more difficult.
Place items updside down so they will drain.
Never use a towel to dry items.
Sink mate can be plumbed directly to the water supply or connected to the sink faucet with the faucet plus sink adapter kit.
