Foodservice equipment is used for the cooking and preparation of food and the cleaning of utensils and dinnerware. This consists of all equipment located in foodservice spaces like the general mess (GM), bakeshop, meat preparation room, private mess galleys, dining areas, and sculleries.

Numerous items of foodservice equipment such as vegetable peelers, meat choppers, dough mixers, and refrigerators are either driven by electric motors or are heated electrically (such as ranges, broilers, griddles, and fry kettles). Safety precautions must be observed around all electrical equipment to avoid injury from shock. Major cleaning requires the equipment to be tagged out according to the tag-out bill.

Negligence in carrying out routine operating instructions and preventive maintenance introduces an undue health hazard among the people served. Therefore, it is vital that the correct operating procedures be followed, that a cleaning schedule be carefully adhered to, and that the machine be given adequate preventive maintenance to make sure of satisfactory cleaning and sanitizing of eating utensils.

It is necessary to know all the foodservice equipment needed, whether it is for cooking, serving, cleaning, mixing, cutting, or storing. Understanding their basic operation and cleaning is a must for every foodservice personnel. For more detailed coverage of foodservice equipments, refer to Foodservice Operations, NAVSUP P-421, appendix B.

STEAM-JACKETED KETTLES

There are two different types of steam-jacketed kettles in use afloat as well as ashore. It is important to know which type your command uses. The following are basic principles to follow for each type of kettle:

Steam-jacketed kettle (steam supplied): Steam is supplied to foodservice spaces for the use of the steam-jacketed kettles.  The foodservice division is required to make sure the operating procedures are closely monitored; the steam kettle can become a potential lethal instrument. To make sure the kettle is maintained properly, follow the required planned maintenance system (PMS) cards and operating instructions.

Steam-jacketed kettle (electric): Steam is internally supplied through a sealed "vacuum" system. It is the responsibility of the galley watch captain to make sure the level of water does not go below the minimum level on the sight glass. To recharge the system you must add distilled water obtained from either the ship's distilling plant or from sources of supply. If tap water is used, it can cause a buildup of mineral deposits on the heating coils and decrease the effectiveness of the kettles.

Steam jacketed kettles are used to prepare a variety of food items such as soups, sauces, vegetables, meat, and beverages. This equipment is very important and should be handled with great care fi . 4-1 The kettles vary in size from 5 to 80 gallons. Approximately the lower two-thirds of each kettle is surrounded by a jacket that is offset from the main kettle body to provide space for steam to circulate and heat the contents of the kettle. The kettles are permanently mounted on a pedestal or three legs and have a hinged lid or cover. They also have a tube at the bottom of the kettle with a faucet at the outer end for drawing liquids instead of dipping them out, and a steam inlet connection, a steam outlet connection, and a safety valve. Some steam-jacketed kettles (or trunnions) have a handle on the side making it possible to tilt the kettle and pour contents into a service container. This type of kettle is usually used to prepare gravies and sauces. Kettles now in use are made of three types of material: corrosion-resisting steel, aluminum, and single-clad corrosion-resisting steel. Never fill the kettle completely full. When the lid is closed while cooking, make sure you are extremely careful in opening the lid because hot steam trapped in the kettle could burst out and cause a serious injury. If it is necessary to stir the contents, use a metal paddle; never leave the paddle in the kettle while cooking.

Figkure 4-1.-Steam-Jacketed kettles.

Operation

The kettles are constructed to operate on a maximum steam pressure of 45 pounds per square inch. When the pressure in the galley steam line exceeds 45 psi, a pressure regulating valve (safety valve) installed in the steam line leading to the kettles is set to release pressure at 45 psi. Do not tamper with the safety valve or tie it closed. It is there to prevent the kettle from exploding. When operating a cold kettle, turn the steam on gradually, allowing the shell to become thoroughly warm before full pressure is applied. After the shell has become warm, and before applying full pressure, open the safety valve by pulling the lever. Opening the safety valve when enough pressure is within the shell removes air from within the jacket and prevents the kettle from becoming air-bound.

Cleaning

Kettles (or coppers) must be cleaned after each use. General cleaning instructions are as follows:

1. Rinse kettle immediately after cooking. Open draft faucet and flush with water.

2. Soak. Close drain valve. Fill with water above cooking level. If greasy, apply heat. Use a scrub brush to loosen food particles. Drain soak water.

3. Refill and clean. Add detergent, using 1 ounce to 1 gallon of water. Clean interior, hinges, under surfaces of lids, and frame with brush. Drain. Flush out.

4. Remove drain-off faucet and fittings and disassemble drain line. Scrub draw off faucet and fittings with a flexible-handled brush. Pull back and forth through tube under running hot water. Thoroughly clean in detergent water. Carefully rinse with 180F water to sanitize. Drain valves and tubing should also be cleaned and sanitized in a similar way.

5. Scrub exterior and frame. Use hot detergent water and brush.

6. Resterilize interior. Before using kettle, you should carefully rinse with 180F water.

NOTE: The previous procedures are recommended for stainless steel kettles. If metals are aluminum, brightening or whitening is required. Boil with vinegar water for a short time period or use a product recommended for cleaning aluminum following the manufacturer's directions. Do not use caustic cleaners or steel pads. If kettles are stainless steel, clean as directed earlier.

SAFETY NOTE: Make sure the safety valve is in proper working order before using a kettle ELECTRIC GRIDDLE

The griddle consists of cooking surfaces of various sizes up to 34 inches deep by 72 inches wide. Each has a readily removable grease receptacle in the front of the griddle and a splash guard at least 3 inches high at the rear of the griddle which is tapered at the sides. All thermostat dial knobs are conveniently located on the front panel. Each thermostat dial knob has a signal light that indicates the griddle is turned on until the griddle has reached the dialed temperature.

Operation

To operate an electric griddle, proceed as follows:

1. Carefully read the operating instructions posted near the griddle.

2. Preheat the griddle by turning the thermostat dial knob to the recommended preheating temperature according to the manufacturer's technical manual.

3. Set the thermostat dial knobs at the desired temperature listed on the recipe card of the food to be grilled. A red light will turn on automatically when the griddle dial is initially set and will turn off when the the griddle has reached the dialed temperature. The signal

Figure 4-2.-Electric griddle.

will flash on and off during the cooking process to show the correct temperature is being maintained. You are now ready to load the griddle.

4. Turn the griddle off or to the lowest temperature setting during idle periods.

Care and Cleaning

Keep the cooking surface scraped and wiped clean at all times. The grease gutters should always be kept clean to help in draining off excess grease and thereby reduce smoke. The grease receptacle should be emptied frequently and thoroughly cleaned at the end of the workday. Before starting the griddle cleaning procedure, always make sure the electrical power is turned off at the main power panel and the correct tag-out procedures have been followed. The cooking surface of most griddles can be satisfactorily cleaned with a pumice stone. Never use water. However, before cleaning, you should read the manufacturer's recommended cleaning instructions for that particular griddle surface. After each thorough cleaning, the griddle should be seasoned. Seasoning is done by preheating the griddle to 400F. When the signal light goes off, spread a light film of cooking oil or fat over the entire surface of the griddle. In 2 minutes, wipe the surface clean of excess oil. Repeat this operation. The griddle is now ready for use.