A three-compartment sink is a mandatory requirement in commercial kitchens and food service establishments for the proper cleaning and sanitization of dishes, utensils, and kitchen equipment. State laws enforce this regulation, stating that every food service establishment must have either a 3-compartment sink or a functional commercial dishwasher to operate legally. However, many establishments in the F&B industry fail to fully comply with these regulations. In this article, we will explore the pros and cons of using a three-compartment sink. Additionally, we will demonstrate how incorporating the DECARBONATOR appliance can offer significant time and cost savings.