2-compartment and 3-compartment sinks are the standard used in commercial kitchens. Legislation requires all eat-in food establishments to have the minimum 2-compartment sink accompanied by a mechanical dishwasher, or a 3-compartment sink on its own. Take out restaurants, can, if they wish, have a minimum of a 2-compartment sink alone.

Ensuring that the minimum two-compartment sink is available helps ensure that if a breakdown in equipment occurs, at least two manual sinks remain available for washing and sanitizing dishes, utensils, and equipment. Review the process for dishwashing in a 2-compartment sink to your right. Note: Washing and rinsing is done in the same sink in a 2-compartment. Water temperatures, chemical concentrations, and contact times remain the same.