I'm curious as to what you guys use as a sink when catering or working at say a farmers market etc. Here the basic rule is we are required to have a separate hand washing sink so a three sink set up wouldn't work. As far as they tell me the standard is a two basin sink for dishes with a separate smaller sink just for hand washing.
What are some of you required to do?
Second thing- I have been in contact with FSA and have yet to receive an answer. I'm trying to find out the exact requirement for sinks. I gave them an example of~'while say doing a hog roast in the middle of a field where there is no plumbing available' and no one seams to know.
Trailer has a 3-hole sink plus a handwash. Before we had the trailer, we used 3 plastic jugs that we set on a fender of the pit with a catch basin under them. 1 jug was labeled fresh, 1 labeled bleach water, and 1 labeled soap (it was insulated and labeled hot. Heated water on top of firebox). Kept a seperate dish pan of soap water and hand sanitizer next to it.
Funny you should say that. We just returned from a local farmers market and all they had ( selling cooking sausages) was a bowl of water, hand sanatiser and parer towels. It was the same at another stall where they were selling cheese and pastery.
Looks like I didn't need to spend the money this weekend on that unit afterall. Oh well It will be very useful anyway.
I picked up one of these from ebay..
EBERSPACHER HEATED HANDWASH 12 VOLT HOT & COLD
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Easy to install and can be easily mounted to any vertical surface. The Handiwash is available in 12 volt and 24 volt versions. Select your desired version above.
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