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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MIL-HDBK-740

The replenishing line (bleeder tube) in the multiple-tank dishwashing machine is tapped off the final rinse line after the shut-off size. The design should be such that under normal operation, the rate of replenish- ment can be-varied from zero to one and one half gallons per minute at rated water pressure.  Improper installation of the bleeder tube is shown in Figure 7 (see Figure 6 for proper installation of the bleeder tube).

Figure 7 - Improper Installation Of Bleeder Tube On

Mechanical Dishwashing Machine

b.  Instrument Readings

(1) Single and Multiple Type Dishwashing Machines

(a) Wash water thermometer (Single, Multiple) .- The

wash water thermometer should be maintained at a temperature of 150°F to 165°F.

(b) Rinse water thermometer (Multiple). - The rinse water thermometer should be maintained between 160°F and 180°F.

(c) Final rinse water thermometer (Single, Multiple).- The final rinse water should be maintained at a temperature of 180°F nor more than 195°F.

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