Pot and Pan Washing
Cookware or utensils and other surfaces subject to direct contact with food are to be thoroughly rinse with potable water after product use.
Sink One – fill sink using 1 fl oz per 10 gallons of hot water. Adjust amount of product up or down according to soil loads
Sink Two – Immerse pots and pans in clean water. Remove and let excess water run back into sink.
Sink Three – Fill sink with warm water. Use an appropriate sanitizer for sanitizing rinse, following directions on label. Let air dry. Do not wipe. Follow local health department regulations for sanitizing