Three Compartment Sink---
Low cost way to clean pots, pans and large ware.
Important: Clean and sanitize each sink and drain
board before you start to use the sinks.
Pre-washing / Scraping:
Remove large amounts of food and grease at your scaping table before the wash step. Scrap, rinse and Soak all items. Dish water will stay cleaner... last longer...And you will save on detergents.
Sink #1: Press dispenser button to add the right
amount of detergent for your water type and soil load. Water temperature should be a tested 110° to 120° F. Wash with a stiff bristle nylon brush or scrub pad.
Replace water that is dirty or has no suds.
Kirby's Solid Detergents
For manual ware washing.
Solid control and convenience for
manual pot and pan washing.
Push button convenience. Super concentrated • No measuring • Pouring and spillage. Eliminates costly over-use.
Kirby's
5 Liquid Detergents
Wall-mounted dispenser systems deliver the right amount of detergent for greater savings.
Sink #2: Rinse.
Two ways to rinse properly.
1. Spray with clear hot water. (120°F)
2. Dip the items into the hot water. (120°F)
Rinse until all traces of detergent and food are gone.
Change water that is dirty and full of suds.
WASHED and RINSED
equipment and utensils LOOK clean but they still
have bacteria on the surface.
Health codes require a sanitizing step
for the public's protection.
Sink #3: Sanitizing-
Two Sanitizing Methods
1. Soak in hot water--
Minimum temperature of 171° for 30 seconds.
2. Soak in a sanitizing chemical.
Mix as manufacturer directs.
Test mixture strength with pH Test Kit.
Thermometers and test kits must be used for
consistent sanitizing results.
How to test strength of sanitizer.
Pull off one test paper strip
from container.
Testing solution should be at
room temperature of 65°F to 75°F.
Water should have a pH of 7.5 or lower.
Step 2 - Dip paper for 10 seconds.
Do not shake.
Step 3 - Compare colors at once.
• Dish washing thermometers
• Chlorine and Quat test kits
are required in all food establishments
KIrby's Sanitizer
No-Rinse Sani Quat
Unlike bleach, "quats" are odorless and colorless. They are non-corrosive, thus safer over time with metal equipment and surfaces. Safer for employees too.
No other rinsing or cleaning process
should take place after
sanitizing in sink #3.
Air Drying...
Is the only approved way of drying equipment and utensils.
Place items upside down on clean surface to dry.
After Air Drying...
Store on clean surfaces Avoid unnecessary handling. Keep sanitized items unsoiled until needed.
Use of specialized dish carts, storage cabinets anddesignated shelving make the task easier.
All surfaces in contact with food must be washed and sanitized.
This includes countertops, food prep areas, buffets, sinks...
Cleaning must be done:
1. After each use
2. Before working with another type of food or if interupted while working.
3. At four-hour intervals in areas or with items in constant use.
Since 1970, commercial kitchen owners have
relied on Kirby's products to keep food contact
surfaces clean and safe.
We offer a full line of sanitation solutions and equipment
for Kitchens laundries and washrooms.
Ask us about your cleaning problems Call 800-877-5472.
Shipping Policy | Return Policy | Payment Policy | Privacy Policy | Advertising Policy Contact Us | Directions | Jobs | Track Your Order | Industry Links | Sitemap
PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE.
Our Policy: Personal Information Will Stay Confidential
Copyright © 2005-2012 Kirby Restaurant & Chemical Supply