MIL-HDBK-740
c. Operation of single-tank and multiple tank dishwashers
(1) Preliminary procedures: (a) Close drain valve(s),
(b) Open fill valve(s), and allow tank(s) to fill to level of overflow cup(s) and then close fill Valve. (c) Place scrap trays in position, (d) "For multiple-tank dishwasher", - hang splash curtains. The single curtain hangs inside the housing between the wash and rinse chambers.
The double curtain at the open end of the wash chamber hangs with the short curtain facing out. The double curtain at the end of rinse chamber hangs with the short curtain facing up. (e) Close both doors. (f) Adjust
thermostat to keep the wash solution temperature between 150°F and 165°.(g) For
multiple-tank dishwasher, open final rinse steam and water mixing valve,
if it is equipped with one. Manipulate valve level until final rinse water
temperature gage registers not less than l8O°F nor more than 195°F. The final rinse supply line must be kept open during this operation. (h) Start
pump motors and scatter the required amount of machine dishwashing compound (see Section III-A) by cup on the scrap trays in the wash chamber. If the machine is not equiped with a detergent concentration meter, determine the
correct quantity of dishwashing compound according to the instructions out- lined in Section III-A. If the dishwashing machine is equipped with detergent concentration meter, add machine dishwashing compound until needle on the
meter stands at 12 o'clock. The meter should be used after the doors have been closed and the water has been well circulated.
d. Operation Procedures
(a) Scrap and preflush tableware, trays and other utensils, before placing them in the appropriate racks (see Section III-A).
(b) Start racks through dishwashing machine and continue
to feed them in at a rate equal to speed of conveyor chains (7 seconds). As
racks come out of the rinse chamber let them stand for a few minutes until
utensils have air dried.
(c) Scrap trays should be cleaned periodically (30 minutes) and the tank(s) should be drained and filled with fresh water and proper amount of machine dishwashing compound as required.
(d) Throughout the operation, check all thermometers and pressure gages frequently.
(e) Inspect all cleaned items and Do not put any dirty items with the cleaned items. is unappetizing when served on dirty plates or with
e. Shutdown Procedures (Single-Tank, (a) Shut off gas or steam supply
adjacent to the dishwasher.
rewash any dirty items.
The best food in the world soiled flatware.
1Multiple-Tank Dishwashers)
valve or electric switch
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