Re: Three Pot System
Anthony Mako (ajmako@NLS.NET)
Wed, 3 Jun 1998 12:09:02 -0400
Just thought I'd lend some explanation to the "why" behind each of the three
1) Wash: This should be hot, soapy water. The temperature should be
bearable. In other words, you should be able to hold your hand in the water
long enough to wash a dish. Rubber gloves can be used at this stage as well
as any number of other implements. It is very important for Scouts to
realize that dishes should be scraped before they are tossed in the wash
water. It may also be necessary to change the water if there are a lot of
dishes or they are particularly greasy.
2) Sanitize: This can be cold water with whatever sanitizing agent you
choose to use. Sanitizer tablets are okay if you give them plenty of time to
dissolve. Regular bleach is also good to use if nothing else is available.
Dishes should be virtually free of soap suds before being placed in this
water, and it is a good idea (if the tub is big enough) to let all of the
dishes soak in the sanitizer water in a dunk bag until the bag is full.
3) Rinse: The water in this tub should be extremely hot. Water that has be
brought to a rolling boil for at least a minute is good. Rubber gloves and
"hot pot" tongs are required for this station. Full dunk bags can be placed
in this water for about a minute. The reason this water should be extremely
hot is two-fold: first, it gets rid of sanitizer residue and anything not
killed by the sanitizer; and second, any water left on the dish when it is
removed will evaporate almost immediately. Air drying dishes saves a lot of
Somewhere, I have the materials for a JLT session I used to do on this
subject. If anyone wants a copy of it, I'll be glad to send it to them (just
give me a couple days to find it).
AJ Mako, email@example.com, Scoutmaster Troop 381
http://members.aol.com/Scouts381/ "Home of the Unofficial Boy Scout Desktop
Great Trail Council - Old Portage District - Akron, Ohio
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City