Where should the red rounders be washed?

Washing red rounders in a three-compartment sink is the best practice for ensuring proper sanitation. This type of sink allows for a systematic approach to washing dishware and equipment, which is particularly important in a bakery setting where hygiene is critical.

The three-compartment sink typically consists of separate compartments for washing, rinsing, and sanitizing. This process ensures that any residue or contaminants are thoroughly removed and that the red rounders are sanitized effectively before being used again.

Using a bucket or a regular sink does not provide the same level of cleaning and sanitizing capability since they do not allow for the same thorough rinse and sanitizing processes that a three-compartment sink offers. Additionally, washing in hot water alone, while beneficial for certain items, may not be sufficient on its own in terms of the sanitation needs and thorough cleaning required for bakery equipment.