Health department regulations often require restaurants bars to maintain test kits for chemical sanitizers on the premises wherever chemical sanitizers are used.
3 compartment sink sanitizer test kit.
The sink mate chemical dispensing system is a heavy duty water driven dispenser that automatically and consistently mixes the precise amount of detergent and sanitizer with water at the turn of a knob.
Clean items in the first sink.
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.
For 1 or 2.
If using chemicals to sanitize test the sanitizer concentration by using the appropriate test kit for the chemical.
It s easy to check the temperature of the water as the sink is open and can be accessed by thermometers.
Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
Fill second compartment with clean water about 120 degree.
Soaking washing rinsing and sanitizing.
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.
Visually monitor that the water in each compartment is clean.
To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.
Change the solution when the tempera ture or sanitizer concentration falls below requirements.
Test the chemical sanitizer concentration by using an appropriate test kit.
Step 4 compartment 3.
Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration.
Rinse scrape or soak all items before washing them.
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.
Each compartment has its own dedicated purpose.
Place items updside down so they will drain.
At the end of this process check the sanitizers strength by a test kit and adjust the mixture as needed.
Step 3 compartment 2.
Never use a towel to dry items.
Drain and reload sink when it becomes full of dirt or suds.
We offer a variety of ph water tester kits to make observing everything from water temperature to hardness as easy as possible.
In a compartment sink this is achieved with a circulating water heater.
Three compartment sinks are commonplace in restaurants.
Fill the sink with water and pour an adequate amount of sanitizer.
Steramine test strips each kit contains 32 test strips and 2 matching color charts.
Air dry all items.
