Final answer:
The size of a manual three-compartment warewashing sink must be large enough to fully submerge the largest utensil or piece of equipment, and the size specifics can vary based on local health regulations.
Step-by-step explanation:
The size requirement for a manual three-compartment warewashing sink is typically governed by local health departments and food service regulations. However, generally, these sinks should be large enough to accommodate the largest piece of equipment or utensil that needs to be cleaned. Each compartment should be able to fully submerge the utensils or equipment during the washing, rinsing, and sanitizing process. Moreover, the sinks should be of durable construction and designed for easy cleaning to ensure sanitary conditions are maintained.
The first compartment is for washing with a mixture of hot water and detergent. The second is for rinsing the washed items in clear water, and the third is for sanitizing the items, either through chemical sanitizers or hot water at the required temperature. Additionally, each compartment typically has a drain board for placing wet items after completion of each step.