The Navy uses a variety of galley and laundry equipment. The type of equipment depends on the size of the ship, the availability of steam, and other factors. You will need the equipment manufacturer's technical manual for each different piece of gear aboard. Schedule and perform preventive maintenance according to the 3-M systems.

GALLEY EQUIPMENT

In the following paragraphs, we will discuss some of the types of galley equipment with which you will deal.

Steam-Jacketed Kettles

Steam-jacketed kettles (fig. 10-43) come in sizes from 5 to 80 gallons. The kettles are made of corrosion-resisting steel. They operate at a maximum steam pressure of 45 psi. A relief valve in the steam line leading to the kettles is set to lift at 45 psi. Maintenance on these units is normally limited to the steam lines and valves associated with the kettles.

Other steam-operated cooking equipment includes steamers (fig 10-44) and steam tables (fig 10-45). Steamers use steam at a pressure of 5 to 7 psi; steam tables use steam at a pressure of 40 psi or less.

Dishwashing Equipment

Dishwashing machines used in the Navy are classified as one-, two-, or three-tank machines. The three-tank machine is a fully automatic, continuous

Figure 10-43.-Steam-jacketed kettles

racking machine. It scrapes, brushes, and provides two rinses. It is used at large activities.

Bacteria in these tanks must be controlled at a satisfactory level. This is done by controlling the temperature of the water. The temperature ranges will vary in one-, two- and three-tank machines.

SINGLE TANK.- Single-tank machines (fig 10-46) are used on small ships, where larger models are not feasible.

The temperature of the washwater must be at least 140F and no greater than 160F. Lower temperatures will not control bacteria and higher temperatures are not efficient at removing some foods. These temperatures are controlled by a thermostat. The washing time is 40 seconds in the automatic machines.

For rinsing, hot water is sprayed on the dishes from an external source. It is controlled by an adjustable automatic steam-mixing valve that maintains the rinse water between 180F and 195F. To conserve fresh water, the rinse time interval is usually limited to 10 seconds. When water supply is not a problem, a rinse of 20 seconds is recommended.

Wash and rinse sprays are controlled separately by automatic, self-opening and closing valves in the automatic machine.

DOUBLE TANK.- Double-tank machines (fig 10-47) are available in several capacities. They are used when more than 150 persons are to be served at one

Figure 10-44.-Steamer.

Figure 10-45.-Steam table.

meal. These machines have separate wash and rinse tanks. They also have a final rinse of hot water that is sprayed on the dishes from an outside source. This spray is opened by the racks as they pass through the machines. The spray automatically closes when the rinse cycle is completed. The final rinse is controlled by an adjustable automatic steam-mixing valve that maintains temperature between 180F and 195F. double-tank machines are also equipped with a

thermostatically operated switch in the rinse tank. This switch prevents operation of the machine if the temperature of the rinse water falls below 180F. The racks pass through the machine automatically on conveyor chains. Utensils should be exposed to the machine sprays for not less than 40 seconds (20-second wash, 20-second rinse).

Descaling Dishwashers

You should prevent the accumulation of scale deposits in dishwashing machines for at least two reasons. First, excessive scale deposit on the inside of pipes and pumps will clog them. This will interfere with the efficient performance of the machine by reducing the volume of water that comes in contact with the utensils during the washing and sanitizing process. Second, scale deposits provide a haven for harmful bacteria.

The supplies needed for descaling are available through Navy supply channels. See the following supply list:

Figure 10-46.-Typical semiautomatic single-tank dishwashing machine.

You should know the capacity of the dishwashing machine tanks. Measure (in inches) the inside dimensions of each tank and apply the following formula: length X width X depth (to water line) 231 = capacity in gallons. Steps and key points in descaling the machine:

Steps and key points in descaling the machine.

1. Fill the tanks halfway to the overflow level with hot, clean water. If tanks do not have water level indicators, remove a section of the scrap tray in each tank so that you can see the overflow pipe.

2. Add the required amount of acid and detergent to the water to prepare the cleaning solution. Measure amounts carefully. Use 7 fluid ounces of orthophosporic acid 85 percent plus 1/2 fluid ounce detergent, general purpose. Use this measure for each gallon capacity of the tank when it is filled to the overflow level.

3. Complete filling the tanks. Fill to the overflow level.

4. Put scrap screens, spray pipes, and splash curtains in place. Remove scale deposits on all attachments.

5. Turn on the machine. Operate the machine at the highest permissible operating temperature for 60 minutes.

6. Turn off and drain the machine. Open the drain valves and allow all the cleaning solution to drain from the tanks.

7. Refill. Use fresh hot water.

8. Turn on the machine. Operate the machine at the highest temperature for 5 minutes.

Repeat steps 7 and 8 several times. Repeat the entire method at such intervals as may be required for operation of the dishwashing machine.

LAUNDRY EQUIPMENT

Equipment used to clean, dry, and press clothing includes washers, extractors, dryers, dry-cleaning machines, and various types of presses. Most of the maintenance on this equipment is concerned with inspecting and lubricating the various parts.

Most laundry equipment is equipped with a number of safety devices. If disabled, these safety devices can and have caused shipboard fires and damage to equipment, clothing, and personnel. Pay special attention to these safety devices during preventive and corrective maintenance. Pay extra special attention to those devices designed to protect operator personnel.

SUMMARY

This chapter covered refrigeration equipment, cooling systems, air compressors, purifiers, and lubrication, electrohydraulic drive machinery, and weight-handling equipment. It also covered galley equipment, including steam kettles and dishwashers. Laundry equipment was covered briefly since most of your work is limited to inspection and lubrication.

Think back over these broad areas. If you feel that you do not have a general understanding of your rate as it relates to a specific type of equipment, go back now and review that section.