MIL-HDBK-740 Dishwashing OperationsThis handbook contains information concerning the equipment, supplies, and procedures for the cleaning of tableware in single-tank and multiple-tank dishwashing machines, hand washing in kitchens and hand washing in the field.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10 - 11 - 12 - 13 - 14 - 15 - 16 - 17 - 18 - 19 - 20 - 21 - 22 - 23 - 24 - 25 - 26 - 27 - 28 - 29 - 30 - 31 - 32 - 33 - 34 - 35 - 36 - 37 - 38 - 39 - 40 - 41 - 42 - 43 - 44 - 45 - 46 - 47 - 48 - 49 - 50 - 51 - 52 - 53 - 54 - 55 - 56 - 57 - 58 - 59 - 60 - 61 - 62 - 63 - 64 - 65 - 66 - 67 - 68 - 69 - 70 - 71 - 72 - 73 - 74 - 75 - 76 - 77 - 78 - 79 - 80

TABLE OF CONTENTS

PAGE FOREWORD                                                        1

ABSTRACT                                                        2

SECTION I - INTRODUCTION                                          3

SECTION II - DISHWASHING MACHINES                                  4

A.  Classification                                           4

1.  Single-Tank Stationary Rack, Door-Type                   4

Dishwashing Machine; Multiple-Tank

(Conveyor Type) Dishwashing Machine

a.  Description                                       4 b.  Instrument Readings                                9 c.  Operation of single-tank & multiple-tank            15

dishwasher

ii