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2. Compartment (ship) - Wikipedia

   en.wikipedia.org/wiki/Compartment_(ship)

   Compartment (ship) A compartment is a portion of the space within a ship defined vertically between decks and horizontally between bulkheads. It is analogous to a room within a building, and may provide watertight subdivision of the ship's hull important in retaining buoyancy if the hull is damaged. Subdivision of a ship's hull into watertight ...

3. Grease trap - Wikipedia

   en.wikipedia.org/wiki/Grease_trap

   Grease trap for greywater in Lima, Peru. A grease trap (also known as grease interceptor, grease recovery device, grease capsule and grease converter) is a plumbing device (a type of trap) designed to intercept most greases and solids before they enter a wastewater disposal system. Common wastewater contains small amounts of oils which enter ...

4. Continuous motion pot washing - Wikipedia

   en.wikipedia.org/wiki/Continuous_motion_pot_washing

   Continuous motion pot washing. Continuous motion pot washing systems are, in the most basic form, three compartment sinks with an agitating wash compartment. Most commonly used in the food service industry, the term continuous motion pot washing describes washing systems that do not have a set wash cycle (aka cycle-less) or require an attendant.

5. Vasa (ship) - Wikipedia

   en.wikipedia.org/wiki/Vasa_(ship)

   Vasa or Wasa (Swedish pronunciation: ⓘ) is a Swedish warship built between 1626 and 1628. The ship sank after sailing roughly 1,300 m (1,400 yd) into her maiden voyage on 10 August 1628.

6. Rat issue continues at downtown Modesto restaurant. More ...

   www.aol.com/news/rat-issue-continues-downtown...

   The three-compartment sink faucet was leaking. Village Market , 3800 Patterson Road in Riverbank, had four violations Aug. 5 — one of them major. There was no mop sink installed — a violation ...

7. 15 Martin County restaurants fail inspection; 1 closed - AOL

   www.aol.com/15-martin-county-restaurants-fail...

   Advised operator to use 3 compartment sink for wash rinse, and sanitize for all ware washing. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.