MIL-HDBK-740
FOREWORD
Theoretically, the cleaning of tableware is a simple operation. Under some conditions, however, it can become difficult In its
simplest form, the dishwashing procedure consists of scrapping, preflushing, washing, rinsing and sanitizing. For these operations, it requires the satisfactory performance of good operating dishwashing equipment, trained operating personnel, routine maintenance, and prescribed supplies. Unfortunately, frequently, various parts of dishwashing equipment break
down, the training of maintenance and operating personnel is inadequate,
and supplies are improperly used.
In many instances, the unsatisfactory cleaning of tableware has been attributed to the inadequacy of the supplies. Investigations have repeatedly shown that the poor performance is the result of improper original installa- tion of the dishwasher or accessory equipment (detergent dispenser, detergent concentration meter and rinse aid injector), or the use of improper type of racks, inadequate training of the personnel operating the dishwasher, or inadequate repair and maintenance of the equipment.
This handbook is expressly designed to instruct operating and
supervisory personnel in the proper equipment and techniques for the cleaning
of tableware. Contents of this handbook will be included in a new Department
of the Army Technical Manual on Dishwashing Operations.
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