BK Resources BKSDT-3-20-12-20LS 3 Compartment Soiled Dishtables
Soiled DishtableA restaurant causing a foodborne outbreak through contaminated food or water is a topic in the news nearly every day. Dont let your restaurant be one of those restaurants.
Did invest in a dishwasher. Did you know most local health codes still require that you have a 3 compartment sink available if and when your warewashing fails. Yes, your dishwasher and some part your restaurant equipment will fail. Luckily, you covered under your manufacturer warranty. Some health codes may allow a 2 compartment sinks if you do low volume, but please check first.
Restaurant managers and owners soon discover is that cleaning a busy, quick-service location can be a real challenge. A critical part of sanitation in a food service establishment is the proper cleaning and sanitizing of food contact surfaces. Foodborne illness often is caused by cross-contamination of surfaces or improper cleaning and sanitizing. It is estimatedthat 10% of all foodborne illness is caused in this way.
All authorities stress the importance of thorough cleaning and rinsing of dishes, glasses, flatware, pots, pans, food preparation counters, knives, cutting boards, kettles, steamers, grills, and serving utensils must cleaned and sanitized regularly throughout the day, not just at closing.
Prescrapping is the first step and prescrapping reduces the number of organisms on equipment surfaces, which reduces the amount of time the sanitizer needs to work.
After prescrapping, the ware goes into the first sink which has a pot and pan detergent solution at about 100�120�F in the sink. Once washed, the ware is immersed in the second tank, which contains potable/tap (drinking quality) water. This rinses off the detergent residues.
The ware is then immersed for 60 seconds in the third sink, which contains the sanitizing solution. For each type of chemical sanitizer, there is a minimum concentration of the sanitizer that must be present. One of the most common mistakes dishwashers make is only briefly immersing the ware in the third sink. It must stay immersed for 60 seconds to comply with the Environmental Protection Agency�s (EPA) requirements. Some states require even longer immersion times.
Soiled Dishtable, 3-compartment, 100"W x 30-1/2"D x 44"H, left-to-right operation, 18/304 stainless steel top, 20" x 20" x 12" deep compartments, 10"H backsplash, 8" O.C. splash mount faucet holes, (3) BKDR-4 basket drains, includes (2) BK-SDTS tray guides & (1) BK-PRB-5 pre-rinse basket, stainless steel legs & side bracing, adjustable stainless steel over plastic bullet feet, NSF.