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


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…)

Everything and the Kitchen Sink

Tuesday, May 11th, 2010

Restaurant sinks provide your cooks, chefs and staff invaluable stations for cleaning, rinsing, sanitizing, draining and washing. Picking a good one can be a complicated affair. How many compartments do you need, and how long, not to mention drainboards?!  So where do you start? Hopefully this article will help shed some light on your considerations when purchasing a new sink for your restaurant.


NSF stands for National Sanitation Foundation. They set national standards on how restaurant sinks and tables must be designed and constructed. Easy sanitation is the goal, to prevent contamination. Most health departments will require two drainboards.


“Comp” is short for “compartment,” which is referring to the bowls in the sink. A 3-Comp Sink will have three bowls. The three compartment sink is the standard restaurant sink, with a bowl for each of the following:
bowl 1 – Wash pots, pans and utensils
bowl 2 – Rinse
bowl 3 – Sanitize


You will want a stainless steel sink. Keep in mind, not all stainless steel is the same. The best is 300 series, then 400 series.

Your other consideration is the gauge of the steel. The smaller the number, the better. 14 gauge is thicker and stronger than16 gauge. 16 gauge sinks are usually fine unless you really need a large and heavy duty sink.


You will generally have two options for drains, lever or twist handle. Both will allow you to drain your sink without having to reach your hand into dirty, hot water. Local sewage codes will determine your drain outlet size, either 1.5 inch or 2 inch diameter. The twist handle opens and closes with a twist and is easier to maneuver, therefore more popular. The lever drain opens and closes with a push for easy water evacuation.


Your faucet will take a beating! Be sure to get the best faucet you can. Deck-mounted faucets are mounted to the sink and used when water lines come straight up from the floor. Wall-mounted faucets are mounted to the wall and used when water lines run in the wall. They can also be splash-mounted, which means they can be mounted to the back splash.

General requirements for sinks are:
– one hand sink per 5 employees
– one hand sink for each prep and cooking area
– one hand sink for every 300 sq ft of facility space

Look for NSF approval, it is a must! NSF approved sinks have back splashes, seamless welds and coved bowl corners. The drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8″ -1/4″ per foot towards bowl. All sinks carried by are NSF approved.

Looking for something else besides sinks?  No worries!  We have loads of other handy restaurant equipment to satisfy whatever need your kitchen requires!

How to Buy Restaurant Sinks

Friday, February 26th, 2010

With restaurant sinks, easy sanitation is the goal. Local health departments typically require two drain boards, and the NSF (National Sanitation Foundation) sets standards on how restaurant sinks must be designed and constructed. When you’re buying restaurant sinks, here are some things to keep in mind before you finalize your order.

One of the most basic things to look for is NSF approval. An NSF-approved sink will have a backsplash, seamless welds and coved bowl corners. Additionally, the drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8″ and 1/4″ per foot towards the bowl.  Shopping at makes it easy to find NSF-approved sinks — that’s the only kind we carry!

A common misconception is that all restaurant sinks are made of the same kind of stainless steel. This isn’t true, however: Not all stainless steel is the same. The best kind is 300 series, followed by 400 series. The gauge of the steel is another consideration to make, as the smaller the number, the better. For example, 16-gauge  steel isn’t as strong as 14-gauge steel. Still, 16-gauge sinks are fine unless you need a large, heavy-duty, three-compartment sink. Stainless steel sinks will last longer than standard porcelain sinks.

Something you’ll need to decide on is how many restaurant sinks you’ll need. To help you figure that out, check out these guidelines:

  • One hand sink per 5 employees.
  • One hand sink for each prep and cooking area
  • One hand sink for every 300 sq ft of facility space

The 3 compartment sink is a restaurant standard, and its compartments are used for washing pots, pans and utensils, rinsing, and sanitizing.

At ShortOrder, we’re proud to carry a wide variety of restaurant sinks from Advance Tabco, Eagle and Glastender. Our Low Price Guarantee makes it so you have the assurance that you’re getting what you need for the  best price. Start shopping for restaurant equipment today at

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