什么是三键方法？正确使用和准则[视频]

In every foodservice operation spotless wares and clean utensils play an important role in customer satisfaction. Consumers associate spotty wares with dirt and carelessness, discouraging them from repeat visits.

Dirty tableware not only creates a negative perception of your facility but can put your patrons at risk. Lingering food particles and germs increase the risk of foodborne illnesses.

Ensuring your wares are clean will improve customer satisfaction and decrease the likelihood of foodborne illness, ultimately increasing your bottom line.

在商业仓库环境中，有两种清洗商品的方法。员工可以使用3室水槽方法手动洗货，也可以用商业洗碗机自动洗涤它们。

Today, many operations prefer commercial dishwashers because of the enhanced productivity and effectiveness of the machine. Staff simply have to rinse the dishes and load the machine, allowing them to focus more on patrons. However, the FDA (Food and Drug Association) requires all commercial kitchens to provide a stainless steel sink with three compartments for the 3-sink method if there is not an appropriate automatic dishwasher available. Your local Department of Health may have additional requirements.

3-链接方法是一种较旧的，更传统的洗碗方法，但它是一种reliable and effective dishwashing process.

This process remains popular in many facilities and is encouraged by the FDA because it provides an alternate dishwashing method should a commercial dishwasher break down or fail to operate properly.

虽然三键方法已经使用了多年，但通常不按照建议的准则使用它。通常，员工可能会尝试简化程序并跳过重要步骤，例如快速将商品浸入消毒解决方案中，而不是让其居住。

Without the right procedures, the 3-sink method can lead to cross-contamination and spotty wares.

无论您是喜欢使用三种水槽方法，还是在商业洗碗机分解时需要使用它，了解执行三链接方法的正确方法对于实现清洁，卫生的菜肴并减少顾客疾病的可能性至关重要。

在本文和视频中，我们将介绍如何正确执行三种趋势方法，以确保您的商品清洁和顾客安全。

什么是三键方法？

The 3-sink method is the manual form of commercial dishwashing. Unlike dishwashing at home, manual commercial warewashing requires more than washing plates, bowls and cutlery with soap and water. It requires sanitizing the wares.

As mentioned above, the 3-sink method can be used as an alternative method to a commercial dishwasher. The 3-compartment sink setup is designed to work the same as a commercial dishwasher by cleaning and sanitizing dishes. The only difference is it requires the staff to manually wash dishes.

As indicated in the name, the 3-compartment sink method requires three separate sink compartments, one for each step of the warewash procedure: wash, rinse, and sanitize.

Although the 3-sink method uses three sinks to perform three different procedures, the entire cleaning process actually has five steps:

1. Prep
2. Wash
3. Rinse
4. Sanitize
5. Air Dry

1. Prep

首先准备每个水槽使用。每一个sinks must be fully set up prior to beginning the cleaning procedure.

Sink Set-Up Procedures:

检查每个水槽和排水管中的任何碎屑或先前清洁程序中的残留物。一旦水槽和排水液清除并且没有任何积木，便准备水槽供使用。每次洗碗会之前，应彻底清洁和消毒3层水槽的每个部分

水槽1（洗涤）：

Fill with hot water or with your dilution controlled dispenser. The water needs to be at least 110 degrees Fahrenheit.

如果不配备稀释控制系统，则将锅和锅洗涤剂直接加入水槽湾。使用产品标签找到适当的稀释比。

专家提示：水的温度取决于您的当地健康法规以及锅和锅洗涤剂标签上指定的温度。

Sink 2 (Rinse):

充满温水。请勿将任何化学或清洁产品添加到该水槽湾。

Sink 3 (Sanitize):

Fill with water using the temperature that is recommended for the chemical you are using or with your dilution controlled dispenser.

如果您在没有稀释控制系统的情况下使用化学消毒，请根据制造商的说明稀释化学物质。化学稀释率可以在产品标签上找到。

Test the solution concentration with the appropriate test strip.

如果您使用的是热水卫生，则水必须为171华氏度并不断移动（循环）。

专家提示：一些本地和州代码将与EPA建议的温度有所不同，要求热卫生温度比高。

After preparing the three sinks you are now ready to begin prepping the dishes to be washed.

Before the dishes can be washed using the 3-sink method, they must be scraped or rinsed clean of any remaining food residue.

In most commercial facilities, there will be a garbage disposal and overhead sprayer hose to aid in the removal of food scraps and residue.

The prep step cannot be skipped.

Removing as much food scraps as possible will help keep the water in sink 1 cleaner.

The less food residue that ends up in the first sink, the longer you will be able to use the sink before having to switch out the water and detergent.

Additionally, reducing the number of times you have to drain the sink will help lower detergent and water usage and increase worker productivity. However, each sink should also be completely emptied and cleaned a minimum of every four hours.

After removing any remaining food scraps, submerge the dish in the first sink.

2. Sink 1: Wash

After prepping the dishes, they go into the first sink bay also known as the wash sink.

在洗涤池中，用热水，锅和锅洗涤剂擦洗了货车。

The pot and pan detergent should have been diluted into the water during the prep step. Do not apply pot and pan detergent directly to the wares. The proper dilution can be found on the detergent’s label.

The wash sink needs to maintain a temperature of at least 110 degrees Fahrenheit but no more than 120 degrees Fahrenheit throughout the wash procedure.

在此步骤中，应用磨砂刷，搜寻垫或布清洁货车。

在此步骤中，应经常更换此步骤的水和洗涤剂。通常，当水变得太脏并且肥皂泡沫不再可见或每四个小时不再可见时，应排干和补充水槽。

After the wares are washed, they are placed into sink two.

3.水槽2：冲洗

不应将肥皂或化学物质添加到冲洗湾的水中。

第二个水槽用于清除所有洗涤剂和货物中的残留物。

Because dishes will be submerged in the sink to remove soap, the water will become soapy. The water in this bay will need to be replaced when the water becomes too soapy. The water is too soapy when a dish can longer be removed without soap residue.

4. Sink 3: Sanitize

三键方法中的最终水槽用于对菜肴进行消毒。消毒与在水槽1中的清洁不同。

Cleaning is the process of physically removing germs, dirt, and other impurities from surfaces. Dishes must first be cleaned before they can be sanitized. Without being cleaned first, sanitization can not take place.

Sanitizing kills 99.99% of bacteria and germs on the wares. This step is critical to reducing the chance of food-borne illness.

To be sanitized, dishes can not have any remaining detergent residue on them. If you find that wares have remaining food or detergent residue, repeat the cleaning procedure before sanitizing.

Wares can be sanitized using either chemical sanitizer or hot water sanitization.

Chemical Sanitization

化学卫生是最常见的。

专家提示：第一步和第二步对于整个WASH过程的成功至关重要。如果食物或洗涤剂残留物到达消毒水槽，消毒剂的强度和功效将受到负面影响。

The three most common types of chemical sanitizers are chlorine, quat and iodine.

For each type of chemical sanitizer, there is a minimum concentration of the sanitizer that must be present to effectively kill germs.

正确的化学稀释对于安全有效的程序至关重要。如果消毒剂不足以稀释，则可能对您的员工危害。如果化学物质过度稀释，它将不会杀死细菌，并可能使您的顾客处于危险之中。

Staff must check the dilution before and during the sanitization procedure.

The dilution ratio will be affected every time dishes are added. It is also affected by the hardness of the water, amount of water, and soap residue that may end up in this bay.

What is the best way to maintain the level of sanitizer in the bay throughout the entire cleaning procedure?When diluting the sanitizer, there will typically be an acceptable range.

例如，Quat Chemical的制造商可能声明该解决方案应保持在200-400ppm（百万分之一）之间，以进行有效的消毒。为了确保化学物质在整个过程中保持可接受的范围，请将化学物质稀释至最大津贴，以便即使在整个过程中稀释率下降，也将保持在200ppm以上（最低可接受的稀释度）。

始终参考产品标签以获取适当的稀释比。

Test the solution in the sink bay periodically to ensure the proper dilution ratio.

专家提示：自动分配系统可以帮助摆脱化学稀释。可以安装一个分配系统，以自动将化学物质分配到消毒舱内。该系统将水和消毒剂分配给海湾。

Each chemical sanitizer also has a required temperature:

●Chlorine solution: 75 ℉-120 ℉

●Quaternary solution: 75 -90℉

●碘解决方案：75℉

Dishes must be submerged in the sanitizing solution for a minimum of 1 minute.

警告：A common mistake is that the dish is only briefly immersed into the sanitizing solution. The ware must remain immersed in the sanitizing solution for the recommended time to comply with the Environmental Protection Agency’s (EPA) guidelines and local requirements. Some states require even longer immersion times.

Hot Water Sanitization

The second method of sanitization does not use chemical but hot water.

Hot water sanitization requires a heating device to be installed in the sanitizing sink. The heating device performs two tasks. It heats the water and circulates the water.

在整个过程中，水必须至少为171华氏度。请记住，某些州可能需要热水消毒温度高于EPA建议的温度。

根据EPA，在热水消毒期间，必须将其浸入至少30秒钟。但是，某些州可能要求这些商品在热水中长达2分钟。

Always check with your local health department to make sure you are adhering to the temperature requirements.

5. Air Dry

Do not rinse the wares after the sanitization step.

Dishes and utensils should always be air-dried on a drain board, utensil rack or similar piece of equipment. Drainboards control the excess water running off the wares, and allows for the items to fully dry without becoming contaminated.

Make sure that the drainboard is self-draining. Placing the wares on a flat surface will allow water to build up and increase the likelihood of bacteria growth.

警告：Never dry items with a towel or cloth; doing so can result in cross-contamination.

Final Thoughts

The 3-compartment sink is a reliable and effective method of warewashing when used in accordance with your local health codes and product guidelines for temperature and chemical dilution.

Without the proper temperatures and chemical dilution, your 3-sink warewashing will not properly kill germs. Following the proper steps of the 3-sink method is critical to achieving clean dishes and protecting your patrons.

The proper chemical dilution can be tricky to achieve and maintain because of a variety of factors. An automated dispensing system will help your staff easily achieve the right dilution every time.

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EBP also provides unparalleled service & training to help you achieve maximum operational efficiency in your warewashing program.

访问我们的warewash and laundry page接触一个EBP客户经理。爱游戏旧版下载安装我们将review your current dishwashing protocol and help you achieve best in class results.

Check Out These Additional Resources:

●从商业洗碗机获得清洁商品的秘诀（3个关键要素）