Commercial Kitchen Inspection: Sinks and Fixture Components

Inspecting and operating a sink in a commercial kitchen is the same process as sinks elsewhere in the building. This includes maintaining an air gap between the fixture's faucet and flood rim, assessing the fixture's physical condition (i.e., cracks or broken parts), checking water flow for hot and cold water, and verifying the drain is properly functioning. This video covers the most common sinks in commercial kitchens, like hand wash sinks, service sinks, utility sinks, and triple-basin sinks. It also reviews indirect drains that should be identified at some of these types of sinks.
Learn more about commercial property inspections at ccpia.org/

[@richardandrews7520]

What is the 3-sink method? The 3-sink method is the manual form of commercial dishwashing. ...
Prep. Begin by preparing each sink for use. ...
Sink 1: Wash. After prepping the dishes, they go into the first sink bay also known as the wash sink. ...
Sink 2: Rinse. ...
Sink 3: Sanitize. ...

[@robclaus-lx6my]

You are absolutely correct @richardandrews7520. These sinks are necessary when there is no commercial dishwashing system or if that system is to fail. This video was designed to introduce a commercial inspector to these system types. Remember that triple basin sinks have an indirect plumbing connection and hand washing stations can have a direct connection.