Keep your restaurant's dishes clean and sanitary using these essential tips:
When using chemical sanitizers, be sure the water is not over 120 degrees Fahrenheit, or the chemicals will evaporate. Three-sink set-ups are required for effective clean-up. One sink for washing one for rinsing, one for soaking in sanitizing mixture. Let dishes air dry or let them dry in the dishwasher’s cycle. If you must hand-dry, do not use anything but clean rags to dry dishes.

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