Dr of BBQ
We deon’t sanitize our dishes we just throw them away. That said I assume your talking about steam table pans (hotel Pans) and tongs, spatulas, etc.
Most health departments allow bleach which has already been mentioned, or some other sanitizer, but the trick is you have to have test paper that indicates the approximate strength of chlorine sanitizer solution in parts per million.
Then you have to dip the little strip into solution and hold for about one second. Remove the strip from the solution and compare the strip color with color chart on the label that comes with the strips.
Now I have had the various strips for 3 or 4 years and of course we never use them. Once you test the first sink of water you know how much to add and that’s the end to the testing crap.
Unfortunately employees and some owners think more is better and they want to dump a ton of bleach into every cycle, or use ten of the pills.
Then towels turn into useless eaten up junk in a heartbeat, and you wonder why everything has bleached out spots on it. I’m not exaggerating here employees are idiots. LMAO
So go with the pills and tell the dummies you hire ONE DAMN PILL PER WASHING CYCLE! And that’s all. They will think your just a cheap ass but who cares.
I don’t care about the cost it’s just a waste to add 3 or 4 to a sink of rinse water, and one works so why add 4?