What temperature should hot water be in a commercial kitchen?
Hand sinks must deliver water capable of at least 100°F (FDA Food Code 5-202.12). For manual hot-water sanitizing in a 3-compartment sink, the immersion rinse must reach at least 171°F. Confirm the figures your local code adopts.
How hot should the water be in a 3-compartment sink?
Wash in hot, soapy water; rinse; then sanitize. If you sanitize with heat, the final immersion rinse must be at least 171°F. If you sanitize chemically instead, follow the sanitizer's required concentration and contact time and use test strips.
What size water heater do I need for a commercial kitchen?
Size it to peak simultaneous demand — the 3-compartment sink, dish machine and hand sinks running together — not average use. Both capacity/recovery and delivery temperature are reviewed at plan review; an undersized heater is a common failure.