MIL-HDBK-740
1. Scrapping.- Food particles should be completely scrapped as soon as possible after use from the mess kit into a garbage container by means of a long-handled scrapper, FSN 7330-205-1950 or by using the rubber bumper operation.
2. Washing.- The first 32-gallon can is filled with warm wash solution (130°F minimum) (hot to touch) using twelve ounces of hand dish- washing compound, FSN 7930-281-4731. Stir vigorously to produce suds.
The mess kit is then thoroughly washed in the wash solution using a long- handled brush. It is then removed from the wash solution and shaken vigorously to remove excess solution. The wash solution should be changed when it
becomes contaminated with food soil, as is evident by lack of suds or grease
film on surface. It is important that the wash solution temperature be maintained at a minimum of 130°F so as to soften greasy film soils.
3. Rinsing.- The second and third 32-gallon cans are filled with clear boiling water. The mess kit is prerinsed thoroughly in the second can, and then it is rinsed thoroughly for 30 seconds in the third can. The
mess kit should be vigorously shaken before moving to each succeeding can in order to drain off excess water. It is important that the prerinse and
rinse solutions be maintained at the boiling point. The prerinse and rinse
waters should be changed when a grease film appears on the surface of the
water.
4. Air drying.- The mess kits should be thoroughly air dried. Towels should not be used.
B. Operating Precautions.- The following operating precautions should be taken by dining facility personnel in order to establish a satisfactory field dishwashing operation:
1. After each meal, the 32-gallon galvanized steel corrugated cans should be thoroughly cleaned with a hot washing solution using a scrub brush
followed by
2.
3. dishwashing
4. kit as soon
5.
a boiling water rinse.
The detergent used should be the standard product.
Machine dishwashing compounds should never be used for field operations.
Gross and unconsumed food soils should be scrapped from the mess as possible after use and before placing it in the wash solution.
The washing solution and the rinsing waters should be changed
periodically for proper washing efficiency.
6. The temperatures of the wash solution, prerinse and rinse waters should be maintained at the specified temperatures in order to obtain effective washing and rinsing action.
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