Step-by-Step Guide: How to Convert a 2-Bay Sink into a 3-Bay Sink

November 14, 2024

Warewash & Laundry

Step-by-Step Guide: How to Convert a 2-Bay Sink into a 3-Bay Sink

Running a commercial kitchen means juggling tight schedules, health code requirements, and limited resources—all while ensuring dishes are clean, safe, and ready for service. A 3-bay sink system, designed for washing, rinsing, and sanitizing, is a standard requirement in many areas to meet food safety regulations. But what if you’re working with only a 2-bay sink?

For many operators, upgrading to a full 3-bay system can seem costly and disruptive, leaving you frustrated with inefficient workflows and compliance concerns. Fortunately, there’s a solution.

This article will show you how to transform your existing 2-bay sink into a functional 3-bay system, helping you improve sanitation, stay compliant, and keep your kitchen running smoothly—without the need for expensive renovations.

Why Do You Need a 3 Bay Sink System?

A 3-bay sink system is essential for maintaining proper food safety standards in any commercial kitchen. This setup ensures that your dishwashing process is efficient, organized, and compliant with health regulations. A 3-bay sink, also known as a 3-compartment sink, consists of three separate basins, each designated for a specific step in the cleaning and sanitation process:

Washing: Removing grease, food particles, and residue.
Rinsing: Eliminating soap and debris to prepare items for sanitization.
Sanitizing: Killing germs and bacteria to ensure dishes are safe for use.

Each sink is crucial and details a specific function required to accurately complete the cleaning procedure.

Warning: In some municipalities, using a 2 bay sink as a 3 bay sink is not allowed, and in others it is. Please check with your local health department guidelines for confirmation before moving ahead with this process.

How to Convert a 2 Bay Sink into a 3 Bay Sink: A Step-By-Step Guide

Here’s a step-by-step guide to using your 2-bay sink as a 3-bay sink:

Step 1: Prepare the Sinks

Step 2: Wash Dirty Wares in Bay 1

Step 3: Rinse in Bay 2

Step 4: Drain Bay 2

Step 5: Refill Bay 2 and Add Sanitizer

Step 6: Air Dry

Step 1: Prepare the Sinks

Before beginning the cleaning process, it’s essential to properly prepare each sink. Start by inspecting both bays to ensure there’s no lingering food debris, grease, or residue left over from previous dishwashing sessions.

Remove any leftover scraps, grime, or build-up using a scrub pad or brush. Then, sanitize each bay. Thoroughly clean and sanitize both sinks to ensure they are ready for the washing, rinsing, and sanitizing process. This prevents contamination and ensures a clean starting point.

Finally, prep and organize your supplies. Have your dish soap, rinse water, sanitizer solution, and any required tools (brushes, scrubbers, or gloves) ready for a smooth workflow.

How to Prep Bay 1

Fill bay 1, the washing sink, two thirds of the way up with hot water and the cleaning detergent . If your facility does not have a dilution controlled dispenser, add pot and pan detergent directly into the sink bay while looking at the product label to find the proper dilution ratio.

Note that the water temperature in bay 1 needs to be at least 110 degrees Fahrenheit but no more than 120 degrees.

How to Prep Bay 2

Fill Bay 2, the rinsing sink, with just warm water. Do not add any cleaning solution or chemical to this sink.

Step 2: Wash Dirty Wares in Bay 1

Begin by loading all your dirty kitchen wares into Bay 1. Dip your sponge, scrub brush, or scouring pad into the soapy water and scrub the utensils until they emerge clean and debris free.

The water and detergent in this step should be replaced frequently. A good rule of thumb is to drain and refill the sink when the water becomes too dirty and the soap suds are no longer visible.

Also keep in mind that the water must remain at a temperature between 110 and 120 degrees Fahrenheit during the entire washing process.

After the wares are washed, they can be placed into Bay 2.

Step 3: Rinse in Bay 2

Submerge the wares into the water of Bay 2 to remove all soapy residue. This sink should not be filled with any soap or chemicals.

Eventually, the rinsing water will become soapy. The water in this bay will need to be replaced when the water becomes too soapy. To tell when the water needs to be changed, look for when the dishes emerge with soap residue still on them.

Step 4: Drain Bay 2

Once you’ve rinsed all of the dirty wares, utensils, and plates, drain the fresh water Bay.

Step 5: Refill Bay 2 and Add Sanitizer

This step is where you transform a 2 Bay Sink into a 3 Bay sink. After Bay 2 is drained, refill with warm water at around 75 to 80 degrees Fahrenheit. Then, add your sanitizer. If you are using a chemical sanitizer, there are three common types:

Chlorine
Quaternary
Iodine

For each type, there is a minimum concentration of the sanitizer that must be present to effectively kill germs and a specific temperature. The particular requirements are explained below:

Chlorine

If you are using a chlorine based chemical, make sure that the water’s temperature is between 75 and 120 degrees Fahrenheit. As for the solution, make sure it stays between 50-200 ppm (parts per million).

Always refer to the product label for the proper dilution ratio.

Quaternary

If you are using a quaternary chemical, make sure the water’s temperature is between 75 and 90 degrees Fahrenheit. As for the solution, make sure it stays between 200-400 ppm (parts per million).

Always refer to the product label for the proper dilution ratio.

Iodine

If you are using an Iodine chemical, make sure that the water’s temperature is around 75 degrees Fahrenheit. As for the solution, make sure it stays between 12.5-25 ppm (parts per million).

Regardless of the type of chemical used, it’s always important to maintain the necessary dilution ratio during the entire process. To ensure the chemical remains in the acceptable range for the entire procedure, dilute the chemical to the maximum allowance so that even as the dilution rate goes down throughout the procedure it will remain above the minimum.

Pro Tip: Dishes MUST be submerged in the sanitizing solution for a MINIMUM of 1 minute. Any less time will result in the ineffectively killing the germs and putting your patrons at risk for cross-contamination or food-borne illnesses.

Step 6: Air Dry

Do not rinse the wares after the sanitization step.

Once the wares are sanitized, they should always be moved to a drain board, utensil rack, or similar piece of equipment to air dry. Drainboards control the excess water running off the wares, and allow for the items to fully dry without becoming contaminated.

Make sure that the drainboard is self-draining. Placing the wares on a flat surface will allow water to build up and increase the likelihood of bacteria growth.

Warning: Never dry items with a towel or cloth; doing so can result in cross-contamination.

Final Thoughts

Converting your 2-bay sink into a 3-bay sink is a practical and cost-effective solution for improving warewashing efficiency—provided you follow local health codes and product guidelines for proper temperature and chemical dilution.

Achieving the correct temperatures and dilution levels is essential to effectively eliminate germs and ensure your dishes are safe for use, protecting both your patrons and your reputation. However, maintaining consistent chemical dilution can be challenging due to factors like water pressure, human error, and product variability.

To simplify this process and ensure consistent results, consider implementing an automated dispensing system. These systems take the guesswork out of dilution, helping your staff achieve precise, reliable chemical ratios every time—streamlining operations and ensuring the highest standards of cleanliness.

If you’re located in the United States, Puerto Rico, or the Caribbean, Imperial Dade offers a full line of warewashing products, including detergents, sanitization products, and dispensing systems.

Imperial Dade also provides unparalleled service & training to help you achieve maximum operational efficiency in your warewashing program. Contact an Imperial Dade Specialist for assistance regarding your warewashing program.

Visit our warewash and laundry page to reach out to an Imperial Dade Account Executive. We will review your current dishwashing protocol and help you achieve best in class results.

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