Three-Compartment Sink

Three-compartment sink is a manual warewashing setup with three separate basins used for washing, rinsing and sanitising dishes, utensils and equipment. It is commonly used in restaurants and food premises where manual warewashing is required or permitted. The procedure must follow local food-premises rules and the instructions for the detergent and sanitiser being used.

Wash, rinse and sanitise sequence

1. Pre-clean: scrape and remove food debris from the item.
2. Wash: use the first compartment with approved detergent and the required water conditions.
3. Rinse: use the second compartment to remove detergent and loosened soil.
4. Sanitise: immerse or treat the item in the third compartment using an approved chemical or other permitted sanitising method.
5. Air-dry: allow the item to drain and dry without wiping with a potentially contaminated cloth.

Monitoring the sink

Check detergent and sanitiser concentration using the appropriate test method, and maintain the required water temperature and contact time specified by the product label and local rules. Change the solutions when they become dirty or when the procedure requires it. Keep the compartments and surrounding area clean.

Example: a kitchen washes a stockpot in the first basin, rinses it in the second, sanitises it in the third and allows it to air-dry on a clean rack.

Three-compartment versus two-compartment sink

A three-compartment sink provides separate wash, rinse and sanitise basins. A two-compartment sink requires an approved alternative sanitising arrangement where permitted by local rules.

Chef’s note: washing and rinsing alone do not sanitise equipment. Follow local requirements, sanitiser concentration, contact time and test-strip instructions.