MIL-HDBK-740
are removed. Pots and pans are then rinsed in the second sink at a temperature of 120°F to 140°F. The rinse water solution should be kept clean and free
from a buildup of suds. The pots and pans are then immersed completely in
the third sink which contains clear hot water (180°F) for a period of not less than 30 seconds. Where sufficient hot water is not available, pots and pans should be immersed for not less than one minute in a disinfectant solution according to the "Instructions for Use" on the package of Disinfectant, Food Service (Chlorine-Iodine Type). Finally, the pots and pans are allowed to
be air dried (no towels) on a clean surface or rack and then stored in a clean area which is free from contamination.
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