3 Bay Sink & Hand Wash Station

mcyork28

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Thinking of entering my first comp this year. Was going to do it last year but all the PNWBA events were canceled after March or so. They have a good thread on this on the PNWBA site but I thought I would post here as well. Could you please post pictures of your 3 bay sink and hand wash station setups?

I think a lot of people use bus tubs to meet the sink requirement and a 5 gallon cooler for hand wash. Are there better options I'm not aware of?

Thanks,

Matt
 
For our first KCBS comp I bought smaller clear tubs with lids, and labeled them. For the hand rinse I used a Cambro coffee server which has a locking valve. A catch basin was underneath.
 
I have a portable single sink bay I take with me........and that's all I use. I carry two small tubs in the trailer in case somebody asks me to show them my 3 bay setup.

I only cook a few times per year, but in 7-8 years of competing I have never been asked to show my 3 bay setup.
 
I have a portable single sink bay I take with me........and that's all I use. I carry two small tubs in the trailer in case somebody asks me to show them my 3 bay setup.

I only cook a few times per year, but in 7-8 years of competing I have never been asked to show my 3 bay setup.

Same here single bay sink , never been asked to have 3 bay sink.
 
For reference, the KCBS rules only say this about washing:

d) Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water)
Each contestant will provide a separate container for washing, rinsing, and sanitizing of utensils
 
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