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Ran my prep sink at 140F for a year, dropped it to 120F last month and my hands stopped cracking
Same three-compartment setup, same volume, same dish crew, only the heater setting moved, and nobody has burned out on the line since. Health inspector signed off on the change too, so why does every kitchen I pick up shifts in still run scalding water?
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james_torres15d ago
Nobody has burned out on the line since" says it all. That 140 water was never about clean dishes, it was about cooks thinking pain means clean. I have worked places where guys would not touch the sink unless steam came off it. Same guys complaining their skin peeled off by Friday. 120 kills the same germs with the right soap and a soak. The old timers just refuse to believe it.
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