In a commercial kitchen how does a prep sink, a 3-compartment sink, & a pre-rinse dish sink differ?
2 Responses to “In a commercial kitchen how does a prep sink, a 3-compartment sink, & a pre-rinse dish sink differ?”
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November 11th, 2011 at 7:04 pm
prep sink is for food only; no washing dishes in it at all so there is no soap residue getting into food.
3 compartment sink is for hand washing cookware and what ever else needs washing.
First compartment is soapy water, second is rinse water and 3 rd sink holds sanitizing agent.
pre-rinse sink is usually next to the dish machine and is use to….pre-rinse the dishes, wash any food stuffs from plates, etc.
Homework answer??
November 11th, 2011 at 7:04 pm
Sinks can be various sizes, deepending upon the size of the kitchen, so size is not an issue.
Some smaller kitchens have a 2 compartment prep sink, some just a single sink, some even share the dishwash sink as a prep sink…
If you have separate sinks they should be kept separate, prep in prep, dishes in dishes… Dont want food waste on vegetables etc.
Their uses differ but. A prep sink is for washing vegetables etc, anna 3 compartment sink I don’t know about, but usually a 2 compartment is a pre rinse and scrub for dishes, scrape food off plates, into 1st sink. scrub if needed, then into 2nd sink with hot water to stertilise. Or you can just have a dishwasher?