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.

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SECTION A. B.

SECTION A. B.

c. SECTION

A.

B. c.

III - MECHANICAL DISHWASHING PROCEDURES                     28

Operations                                              28

Dishwashing Procedures                                   28

1.        Tableware                                           28 a. Chinaware and toughened glassware,                  28

plasticware, trays

2.  Flatware (knives, forks and spoons)                    41

3.  Racks and cylinders                                  45

4. Trouble shooting                                     45

IV - HAND DISHWASHING PROCEDURES                           51

Operations                                              51

Hand Dishwashing Operations for Specific                   55

Tableware Items

1.        Chinaware, toughened glass, plasticware,                55 glassware and serving trays (5-compartment,

plastic, stainless steel and fiberglass)

2.  Flatware (knives, forks and spoons)                    56

3.  Pots and pans                                        56

Operating Precautions                                    59

V- FIELD DISHWASHING PROCEDURE (BOILING WATER               60

METHOD)

Operations                                              60

1.  Scrapping                                           61

2.  Washing                                             61

3.  Rinsing                                             61

4.  Air drying                                          61

Operating Precautions                                    61

Alternate Method for Field Dishwashing Procedure -           62

Disinfectant Method

iii

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