Washing Facilities
- Adequate numbers of wash-up sinks must be provided for cleaning and disinfecting
- A sink unit with a pre-wash spray and a dishwasher is recommended for crockery and cutlery.
- Deep sink units with hot and cold water should be provided for pot washing.
- Adequate numbers of food preparation sink with sufficient supplies of hot and cold water must be provided, to be used for food preparation only.
- Glass washers are recommended in bar.
Dish Wash
Dish wash is best located close to the service area or dining room, so avoiding the need to carry dirty dishes back through the kitchen. It also allows clean dishes to be readily available for plating up or for table laying. Automatic dishwashers are essential in modern premises but remember that these must always be supplemented by the traditional double-bowled sink for manual dishwashing, with a hot detergent wash in the first bowl and a very hot rinse in the second. Manual dishwashing must be available in case of a dishwasher malfunction or a power cut. A suitable drops area must be available for the scraping and stocking of equipment and crockery prior to washing.
