|Common House Kitchens||<– Date –> <– Thread –>|
|From: Harriet Lewis (hlewissonic.net)|
|Date: Wed, 18 Aug 2004 17:07:44 -0700 (PDT)|
I have considerable experience with commercial kitchens and recommend a three compartment sink (deep) with faucets high enough to wash pots. You need the three compartment sink to meet sanitation requirements in most states... one to wash, one to rinse, and one to sanitize. On day the dishwasher will go out and you will need the ability to wash all dishes, not just pots and pans, in a sanitary fashion. Don't forget , the sanitizing sink is last. Check your local sanitation department for amount of sanitizer needed / gallon. It is usually much less than one might think.
Harriet Lewis, Santa Rosa Creek commons
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