Dish washing sinks are used for manual dishwashing where no dishwashing machines or to assist dishwashing machines. Dishwashing sink should be of stainless steel and have 3 compartments as shown in Fig.16.1.1. The 3 compartments represent the basic dishwashing stages; first compartment is used to wash dish or utensil, second compartment is used for rinsing and third compartment is used for disinfection of dish. Disinfection can be done either by immersing dishes for 10 to 30 seconds in hot water at 82 to 85 °C (in third sink compartment) or without hot water by adding of chemical disinfectant to a cold water and immersing dishes on the solution. See Kitchen tables & sinks for accessories.