To wash bar glassware by hand in a three compartment sink, empty and scrape each glass, scrub it in hot soapy water in the first bowl, rinse it in clean water in the second, sanitize it in the third for the contact time on the sanitizer label, and let it air dry upside down. The two things that most often go wrong are a sanitizer that is too weak and glasses that get dried with a towel.
For storing glass racks under the bar, see the GSC-2224 glass rack storage cabinet.
The steps below follow the FDA Food Code as adopted in Virginia’s food regulations, plus common bar practice where the code is silent. Your local health department has the final say on how your bar washes glasses.
What the three bowls are for
- Wash: water with detergent, kept at 110 F or more, or at the temperature on the detergent label.
- Rinse: clean water that takes the detergent off, so it is not carried into the sanitizer.
- Sanitize: water with an approved sanitizer at the concentration, temperature and contact time on the label.
The Food Code calls for three compartments when washing by hand, each one large enough to put the largest item you wash fully under water. It also asks for drainboards, racks or tables large enough for the dirty glasses coming in and the clean ones drying on the way out.
Step by step at the bar
- Empty. Dump drinks, ice, straws and garnish into the dump sink or a trash can, never into the wash bowl.
- Wash. Use a glass brush in the wash bowl and scrub the rim and the inside, where lipstick and sugar build up.
- Rinse. Dip the glass in the rinse bowl until no foam is left.
- Sanitize. Submerge the glass completely and leave it for the full contact time on the label.
- Air dry. Set glasses upside down on a drainboard or in a glass rack. The Food Code says cleaned and sanitized items are air dried, not dried with a cloth.
- Store. Keep dry glasses upside down in racks or on clean shelves, away from splash.
Keep the sanitizer right
The Food Code requires a test kit at the sink so staff can check the sanitizer strength. Test at the start of each shift, every time you mix fresh solution, and when the bowl looks cloudy. Chlorine, iodine and quaternary ammonium sanitizers each have their own concentration and contact time, so follow the label on the product you buy and use the test strips made for it.
Common mistakes with sanitizer:
- Adding more sanitizer by guess instead of testing.
- Carrying soapy water into the sanitizer bowl by skipping the rinse.
- Leaving the same solution all night and testing it the next afternoon.
Change the water often
Wash water gets dirty and cools fast during a rush. Change it when it looks cloudy, when suds die down, or when it drops below 110 F. Many bars set a schedule, such as every few hours, and change it sooner when needed. That is common practice, not a code number.
Sink sizes that work for glassware
The bowl has to be deep enough to put your tallest glass fully under water. Bowl sizes in our underbar bar sinks and related lines, from the product pages:
- S3C-101410-R-F three compartment underbar sink: 48 x 19 inches, three 10 x 14 x 9.5 inch bowls, a right drainboard, a 32.75 inch working height, and a swing faucet and drain included.
- 36 inch three compartment underbar sink: three 14 x 10 x 10 inch bowls and a faucet on 4 inch centers with a 12 inch spout included. Its specifications list it at 38 x 18.75 inches, so measure the opening against that.
- S3C-141612-NF freestanding sink: 47 x 22 inches with three 14 x 16 x 12 inch bowls, for a back bar or service area that also washes tins and small trays.
Measure your tallest glass, including stemware, before you choose. A 10 inch deep bowl and a tall glass can be a tight fit.
Drying and storage space
Clean glasses need room to drain. If the sink has a drainboard on one side only, add an underbar drainboard on the other so dirty and clean glasses never share the same space. A glass rack storage cabinet under the drainboard keeps racks off the floor; the GRSC-2224 has adjustable rack slides and an integrated drain. Racks themselves are in glass and dish racks.
Speeding up the scrub
At a busy bar, a brush unit in the wash bowl saves time. The Prepline GP-5B glass polisher has five brushes and a hot air blower. It helps with the wash step; the rinse and sanitize steps still have to happen.
Mistakes to avoid
- Rinsing glasses in the hand sink. A hand sink is for handwashing only.
- Skipping the rinse bowl.
- Towel drying glasses.
- Nesting wet glasses inside each other.
- Letting the wash water go cold during a rush.
Frequently asked questions
Can a bar use a two compartment sink for glasses?
The Food Code allows a two compartment sink only under specific conditions approved by the health department, such as limited washing with an approved detergent-sanitizer. Most bars use three compartments. Ask your health department before you buy.
How hot should the wash water be?
At least 110 F, or the temperature on the detergent label if it says otherwise.
Do I still need a hand sink if I have a three compartment sink?
Yes. The code says a warewashing sink may not be used for handwashing. See our hand sinks for underbar models that fit the same run.
Can I use a glass washer instead?
Many bars do. Whether a glass washer replaces the three compartment sink depends on your health department, so ask before you remove the sink from your plans. Browse all three compartment sinks if you need one for the back bar.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
S3C-101410-R-F Three Compartment Under Bar Sink (model S3C-101410-R-F)
- Brand: Express KitchQuip
- Three Compartment Under Bar Sink Stainless steel 22-gauge, three deep bowls, right drainboard, includes faucet & basket drain.
Under Bar Sink – 36″ Three Compartment Stainless Steel Sink
- Brand: Express KitchQuip
- Stainless Steel Compartment Under Bar Sink
- sink for bars/restaurants.
- NSF-certified for food service.
Prepline GP-5B Commercial 5-Brush Electric Glass Polisher (model GP-5B)
- Brand: Prepline
- Stainless Steel construction
- Hot Air Blower drying
- 5 Brushes for polishing
- Warranty: 1-Year Parts & Labor
Stainless Steel Glass Rack Storage Cabinet with Rack Slides (model GRSC-2224)
- Brand: Express KitchQuip
- Glass Rack Storage Cabinet
- Integrated drain plumbing
- Adjustable rack slides
S3C-141612-NF 47″ x 22″ Three Compartment Stainless Steel (model S3C-141612-NF)
- Brand: Express KitchQuip
- 47″ x 22″ three compartment stainless steel sink designed for compact commercial kitchens.
- Features (3) 14″ x 16″ x 12″ bowls, durable stainless steel construction, and NSF certification for professional foodservice use.
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.