Basins are a ubiquitous tool in the tool and can be used for many things. The predominant use for a basin is, of course, for washing produce before it can be properly prepared for consumption in a restaurant. They are available in both aluminum and stainless steel and in a variety of different gauges. It is important to follow a certain protocol when washing produce to ensure it is safe for your customers to eat. The first thing to remember is always to wash the fruits and vegetables as close as possible to when they will be served. Produce sitting around will get bacteria on it and washing produce close to preparation ensure that there will be little to no germs on it. When washing, always use cold water to prevent the greens from wilting. Cold water will keep the veggies crisp, but using hot water will make them become somewhat limp.
Get in there and get dirty. Rub the produce’s leaves with your hands to ensure nothing is missed and if you are working with hard, root veggies, you can even use a brush to scrub the dirt off. Toss the outer leaves when washing leafy greens. These are likely to have the bulk of bacteria and bugs, so it is easiest just to discard them. It is critical to never use bleach or detergent when cleaning produce. Using these harsh chemicals can do more damage than good.