3 Compartment Sink Sanitizer Test Kit

If using chemicals to sanitize test the sanitizer concentration by using the appropriate test kit for the chemical.

3 compartment sink sanitizer test kit.

Step 4 compartment 3. We offer a variety of ph water tester kits to make observing everything from water temperature to hardness as easy as possible. Drain and reload sink when it becomes full of dirt or suds. In a compartment sink this is achieved with a circulating water heater.

Step 3 compartment 2. 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. It s easy to check the temperature of the water as the sink is open and can be accessed by thermometers. Visually monitor that the water in each compartment is clean.

Sanitize items in the third sink. Take the water temperature in the first compartment of the sink by using a calibrated thermometer. Rinse scrape or soak all items before washing them. At the end of this process check the sanitizers strength by a test kit and adjust the mixture as needed.

Three compartment sinks are commonplace in restaurants. Never use a towel to dry items. 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. Fill the sink with water and pour an adequate amount of sanitizer.

For 1 or 2. Fill second compartment with clean water about 120 degree. Soaking washing rinsing and sanitizing. Sink mate can be plumbed directly to the water supply or connected to the sink faucet with the faucet plus sink adapter kit.

Test the chemical sanitizer concentration by using an appropriate test kit. Air dry all items. Clean items in the first sink. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.

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. Steramine test strips each kit contains 32 test strips and 2 matching color charts. Health department regulations often require restaurants bars to maintain test kits for chemical sanitizers on the premises wherever chemical sanitizers are used. However in a warewasher checking the temperature of the sanitizing rinse is a little more difficult.

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. Place items updside down so they will drain.