Clean Up with Power Sinks
- Published on Monday, August 01, 2005
These labor saving tools eliminate the need to scrub pots and pans and operators can customize them to fit almost any need
Power sinks are relatively simple pieces of equipment. They typically consist of three compartments: one for soaking, one for rinsing and one for sanitizing. The soak compartment features spray jets that continuously circulate water and clean any pots and pans in it. Sometimes, however, operators will use a dishwasher in conjunction with a power sink to handle sanitation, which eliminates the need for a sanitizing basin.
The most obvious benefit power wash sinks offer is labor savings. Using one of these units to clean pans, flatware and other items frees an operation's staff to perform other duties.
By eliminating the unpleasant job of pot washing, power sinks can also improve employee morale. They, therefore, can cut back on employee turnover and save operations the money and time it takes to hire and train new staff members.
It is important to determine the appropriate size and configuration of a powersink. The first question should be whether a power sink fits into an operation's kitchen. Since a power sink typically takes up no more room than a normal three-compartment sink, the answer will almost always be yes.
Determining the exact shape and configuration of an operation's power sink comes next. Since these items are almost always custom-made, operators can order them in straight, L-shaped or U-shaped configurations to best match the layout of their kitchens. If an operator orders an L- or U-shaped unit, it may not fit through their door in one piece. The way to overcome this is to field-weld the unit, which increases the costs to the operator and disrupts kitchen operations.
An operator's volume determines the size of the basins. Since most power sinks come equipped with drainboards for the soiled and clean sides, volume should determine the necesary size.
Various manufacturers offer features such as utensil baskets, automatic chemical dispensers and pre-rinse spray hoses. Also available are sensors that detect whether a sink has the right amount of water needed in order to operate. Many factories also offer water heaters for the soak basin, which increase the effectiveness of the power washing but also slightly increase the cost of operation.
Operators should place only pots and pans in power sinks. If staff members fill the soak basin with glassware and dinnerware, the movement caused by the circulating water is likely to chip these items. Workers should only clean flatware in a power sink using a utensil basket, which typically eliminates bending or denting.
Operators may want to consider ordering a unit with a disposal. If an operator should choose to forego a disposal, they should order a piece with a scrapping trough to dump food into. If staff do not scrap a pot or pan properly before use, excess food particles in the water will reduce the effectiveness of their power sink.
Though they offer labor savings, power sinks do need some attention from kitchen staffers. For example, operators should change the water in all three basins after every meal cycle. If an operator chooses a scrapping trough over a disposal, kitchen employees must empty it regularly, too.
Power sinks require very little maintenance. Kitchen employees simply need to clean their basins on a regular basis. They must also clean the intake fan on their unit's motor to ensure efficient operation.
