MIL-HDBK-740
Figure 40 - Improper Hand Dishwashing Operation - Too Much Suds In Both Sinks
B. Hand Dishwashing Operations for Specific Tableware Items
1. Chinaware, toughened glass, plasticware glassware and serving trays (5-compartment, plastic, stainless steel and fiberglass).- These items should be individually hand washed in the referenced wash sink or other suitable container using the following hand dishwashing operations:
a. Scrapping.- Excess food soil should be removed by using the rubber bumper operation as specified in Section III-A.
b. Preflushing.- These items should be individually preflushed as specified in Section III-A.
c. Washing.- These items should be individually hand washed with a scouring pad, FSN 7920-753-5242, in a wash sink or other suitable washing container using 3 ounces of hand dishwashing compound, FSN 7930-281-4731,
in every 10 gallons of warm water (120°F). The temperature of the wash water
solution should be maintained at 120°F to 125°F. DO NOT USE COLD WATER TO
DISSOLVE HAND DISHWASHING COMPOUND. The wash solution should be changed when it becomes contaminated with food soil, as is evident by lack of suds or the
presence of a thin grease film on the solution's surface.
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