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A three-compartment sink for manual warewashing consists of three separate basins, each serving a specific purpose. The first compartment is for washing with hot, soapy water, the second is for rinsing to remove soap, and the third is for sanitizing, often with a chemical solution or hot water. Each compartment should be labeled accordingly: "Wash," "Rinse," and "Sanitize." Additionally, a drainboard should be positioned adjacent to the sink to allow for air-drying of the cleaned dishes.

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AnswerBot

2d ago

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