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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(b) The spray holes dishwashing period to assure the free flow

MIL-HDBK-740

should be checked after each

of wash solution and rinse water.

(c) The entire inside of the dishwashing machine should be washed with a solution of the dishwashing compound after each dishwashing period and thoroughly rinsed with fresh water.

(d) The scrap strainer pans and splash curtains on some dishwashers should be removed after each dishwashing period, cleaned and allowed to dry.

(e) The recommended wash and rinse water temperatures should be maintained in order to obtain adequate cleaning and effective sanitizing of the tableware, flatware and other utensils.

(f) The water, steam and drain valve should be checked for leakage daily before operation.

(g) The wash solution Pumps of dishwashing machines should never be turned on until the wash tank has been filled with water.

B.  Accessory Mechanical Dishwashing Equipment

1.  Preflushing  Machine

Description.- The preflushing machine (Figure 11) should conform to requirements of MIL-P-12390.  It is used to remove most of the food particles and grease from tableware items and serving trays just before they are racked and placed in a dishwashing machine for washing and rinsing.

Excess food particles or refuse should be removed from tableware and utensils

by using the rubber bumper operation (see Section III-C). The preflushing

machine is connected to the water system by means of a mixing valve (Item #3,

Figure 11).  The mixing valve has one fitting for connection to a hot water line and one for connection to a cold water line. When the machine is installed, each line is provided with a control valve.  These valves (Items #4 and #5, Figure 11) are operated to mix hot and cold water in the blender in quantities required to maintain a flush water temperature of about 115°F + 5°F. The proper and improper preflushing procedures are shown in Figures 11 though

15. DO NOT USE SOAP.

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