The Best Way to Wash Your Wares in Dish Compartment Sinks

Monday, June 23rd, 2014

AdvanceT9-3-54-XYou know the old saying “Don’t dish it out if you can’t take it?” At Short Order, we’re not afraid to dish it, because our dish compartment sinks can take on just about anything. Built by the fine folks at Eagle and Advance Tabco, and approved by the National Sanitation Foundation, our dish compartment sinks are a necessity in every restaurant kitchen. Compartment sinks improve kitchen workflow and keep your operation NSF-safe. But what’s the most efficient way to wash wares in a dish compartment sink? Working from left to right in a three-compartment sink, here is the best way to wash utensils and cookware in your restaurant kitchen’s dish compartment sink.

Compartment 1: Food Removal

Because some foods are notoriously tough to remove from dishes, cutlery, and cookware, your first step in the cleaning process should be an initial scrub to get rid of food particles. Next, wash items with detergent in water heated to a minimum of 110°F. Drain the water every so often to keep up the cleansing process. When washing aluminum cookware, make sure the cookware has cooled before washing so it won’t warp, never soak it, and try using baking soda or vinegar for extra-tough food removal. (For washing tips for other types of cookware, check out this What’s Cooking post.)

Compartment 2: Rinse

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7 Questions to Ask Before Buying a Commercial Sink

Monday, January 27th, 2014

7 Questions to Ask Before Buying a Commercial SinkRecently we’ve been bringing you advice about common restaurant equipment questions like how to choose a fryer and fixes for common commercial ice machine problems. This week we’re focusing on commercial sinks. No restaurant should be without a commercial sink, but there are a lot of factors to consider when buying a commercial sink. Today, ShortOrder is answering some of the most common questions about commercial sinks so you can choose the right one for your restaurant.

1. What kinds of commercial sinks are there?

There are dish/compartment sinks, mop sinks, and hand sinks. Dish/compartment sinks with 3 compartments are the restaurant standard. The 3 compartments of dish/compartment sinks are each dedicated to a specific purpose: one for washing, one for rinsing, and one for sanitizing. By separating these 3 functions, your kitchen (more…)

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