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

(g) A copy of the manufacturer's instructions for operational care and maintenance should be readily available to operating personnel.

g. Safety precautions. - When working with dishwashing equip- ment heated or powered by electricity, the following safety rules should

be observed:

oil, and water.

(1) Keep electric wiring and components free of grease,

(2) Never operate an electric switch with vet hands.

(3) Do not handle electric wiring at anytime. If any electrical work must be done, notify the installation facilities engineer.

h. Maintenance and operational requirements (Single-Tank and Multiple-Tank Dishwasher).- following services and operating procedures should be performed to insure satisfactory operation of dishwashing equipment:

(1) Installation facilities engineer

(a) The dishwashing machine should be throughly inspected on a weekly basis by the installation facilities maintenance per- sonnel and all deficiencies should be corrected by replacing or repairing broken or worn parts so that the machine operates as intended by the manu- facturer. In addition, the installation facilities maintenance Personnel, when notified by supervisory dining facility personnel, should replace or

repair defective parts of dishwashing equipment such as valves, thermometers,

pressure gages, motors, pumps, heaters, detergent concentration meters,

automatic detergent dispensers, rinse aid injectors, wash and rinse arms

and nozzles. If facilities are not available for chemical water analysis,

water hardness kits and detergent concentration titrating kits should be

available for verification testing and should be stocked by the installation facilities engineer.

(b) The heaters should maintain the proper temperature of the water throughout the wash and rinse cycles.

(c) Assure that adequate water heating equipment is available at each installation to obtain maximum efficiency of operation during peak loads and at all seasons of the year.

(2) Dining facility personnel

(a) The walls and floor area around the dishwashing machine should be kept clean at all times and dry as possible to prevent accidents.