MIL-HDBK-740
d. Rinsing.- These items should be placed in suitable racks on wire baskets and rinsed in the wash sink or other suitable container using clear warm water (120°F to l40°F), and then rinsed for 30 second in hot
water at a temperature of 180°F. If sufficient hot water is not available, these items should be rinsed according to the "Instructions for Use" specified on the package of Disinfectant, Food Service, MIL-D-11309. The clean table- ware should be racked for air drying.
e. Air drying.- These items should be racked and air dried, as specified in Section III-A.
2. Flatware (knives, forks and spoons .- Flatware should be individualy hand washed with scouring pad, FSN 7920-753-5242, in the wash sink or other suitable washing container as soon as possible after use in order to prevent.-cnt
tarnish and discoloration. The following hand dishwashing operations should be followed:
a. Presoaking .- The flatware should be presoaked as specified in Section III-A, except that 3 ounces of hand dishwashing compound should be used per 10 gallons of warm water (120°F to 125°F.).
b. Flatware should be individually hand washing with a scouring pad,FSN 7920-753-5242, in the wash sink or other container as specified for chinaware, toughened glass, plasticware , glassware and trays. The temperature of the wash soil.ltion should be maintained at
120°F. to 125°F.
c. Rinsing.- Flatware should be placed in separate flatware cylinders (approximately 10 to 15 knives, forks and spoons), handles down,an d rinsed as specified for chinaware, toughened glass, plasticware, glassware and serving trays.
d. Air drying.- After the flatware has be allowed to air dry and be inspected for food soil that comes in contact with food). The cylinders are dispensing racks "handles up". Any reject should be solution.
been rinsed, it should do not handle surface
are inverted into the flatware
retured to the presoak
3. Pots and pans.- Pots and pans should be
hand washed according to
the procedure specified in Figure 41. Excess food particles should be placed
in the garbage disposal, then the pots and pans should be prerinsed before being
hand washed. Three separate sinks should be used to wash pots and pans. The pots and pans are individually washed in the first wash sink (which contains a grease trap on side) using 3 ounces of hand dishwashing compound per 10 gallons of warm water (120°F to 125°F). They should be washed thoroughly inside and
outside by means of a kitchen scrub brush, FSN 7920-061-9937 or FSN 7920-061-0038.
Burned food and difficult to remove stains should be removed by using a small
amount of scouring powder, FSN 7930-205-0442, on a damp abrasive scouring pad, FSN 7920-753-5242, and rubbing vigorously in a circular motion until the stains
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