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Old 01-17-2015, 03:34 PM   #1
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My question is water conservation. Being a bartender, I have used Health code approved cleaning products. For those of you who are unfamiliar I will explain. (the product I am talking about I have used in Calif & Maryland) Yes I was a bartender but only part time. The bars I worked at had 3 sinks, 1 for a soap solution, 1 for fresh water rinse, and 1 for sterile rinse.

I would use 3 buckets instead of sinks. Each bucket would have about 3 gallons of water. The soap water would need to be changed every couple of days I think.
But would be used to flush the toilet. The others should last a number of days, Remember, this is not daily routine dish use, most will be cooking utensils and such.

I will be wiping down my dinner ware, cook ware and utensils prior to cleaning.
I am hoping the people who are going to answer this are "DIE HARD" "OFF GRID",
I would love to hear feed back. Thanks..

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Old 01-18-2015, 08:18 AM   #2
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Just use a bleach solution to sanitize. 1/2 oz per gallon. A small tub inside the sink works for me. then I can put the gray water where it needs to be. (ex-foodie)

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Old 04-07-2015, 09:38 PM   #3
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3 comp sink method of wash/rinse/sanitize. If you need to conserve water you can use your wash water solution until it is dirty then transfer to toilet. Then make your rinse water your wash solution. As for sanitizing you are best to use a quaternary ammonia sanitizer(150-400ppm, EPA registered sanitizer at 75 degrees and above). It will not dissipate or "gas off" like chlorine(50-100ppm) or iodine(12.5-25ppm acceptable for use in cold water). Of course if you use primarily metal ware you can easily temperature sanitize by placing ware near fire until it reaches 160 degree surface temperature. That will save you water as well.

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Old 04-08-2015, 07:30 PM   #4
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Our method was wipe dishes completely with paper towels, scrub with a damp scrubbie sponge with a bit of dish soap, and rinse/sanitize with a little boiling water from a long-necked tea kettle (I have a silicone glove to hold the dish).
This uses only a couple cups of water per meal, which is caught in a dishpan and dumped in the biffie.

(My husband has been known to let the dog lick the dishes prior to the paper toweling.)

Learned this as a kid at our lake cottage where all the water was from a pitcher pump out in the yard and every drop was hauled into the house by us chirrun. The sponge and tea kettle method I mean- not the dog licking.
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