What is the best way to wash dishes?
In the world of blessed commercial automatic dishwashers, the dishes can be a short and direct response by pressing the right button and remember the detergent. Many of us, however, learned to wash food back in the days of sinks, sprayers and elbow fat. While opinions are obliged to differ manually in the best way of washing, there is a method used by professional dishwashers and approved by health inspectors everywhere. This method is called three sink .
The three sink method of melting meals ideally should be performed using three washable compartments, but can be adjusted to suit two or even one compartment sinks. Each sink serves a different purpose when you wash the dishes manually. The first sink contains hot water and detergent, the second contains clean hot water (at least 110 ° F or 43 ° C) without chemicals and the third contains either very hot water (at least 171 ° f/77 ° C) or water and water amal over the room temperature (about 75 ° f/24 ° C) with disinfectant, such as chlorine bleach.
The first step in three sink methods of dishwashing is a preliminary tearing. Dirty meals should first be scraped with a large rubber spatula to remove apparent residues such as bones, bark and remaining food. This appeal should be done on a large waste piece near the sink area. Once the dishes are scraped, they can be placed directly into the first sink containing detergent and hot water. Do not forget to place sharp knives or kitchen tools in this sink because you will not be able to see them when you wash dishes and cups.
Detergent agent in the first compartment helps in the process of dishwashing by changing water chemistry. The food particles are held partly due to ion binding. Ordinary hot water does not work very well to violate this bond, but detents basically "demagnetize" iOnt's binding by charging water. Other chemicals separate the fat from the water and capture it into the surface foam. When washing dishes, the foam layer can be very useful in removing fat and oil.
The dishes should be thoroughly withstanding with a brush to wash the dishes until no visible dirt remains. The cleaned meals should then be placed in the second section containing clean hot water. The purpose of this section is to rinse any chemical residues that remain detergents. The spinner sweater can also be used to rinse the detergent, but soaking the dishes in clean water is usually more thorough. When washing dishes, be sure to change the rinsing water often, as the remaining food and detergent can start to build.
As soon as the dishes spent some time in the rinsing compartment, they should be disinfected. The compart Third Sink contains very hot water and chemical disinfectants, such as a boll for household or commercial power available in stores. When washingDishes at home do not need to use a considerable amount of bleach, but the captain should help kill any persistent contaminants.
After soaking into the disinfectant space, the dishes can be stored in vertical smashing and left to dry, or can be dried with clean towels of the bowl and placed in the right cabinets. Wet boards and cups should not be stored immediately after washing the dishes, as standing water can become a breeding ground for bacteria and other biohazards. Therefore, the disinfectant phase should not be neglected. Make sure all your meals are perfectly dry and clean before they are stored.