Common mess deck equipment on most Navy ships is either used for chilling or warming foods.For chilling foods, there are salad bar tables, beverage dispensers, and milk dispensers. Some of the troubles that a maintenanceman may encounter on this equipment are too much frost buildup, not getting cold, or not working at all. Some problems can easily be corrected or prevented by training the operator on the proper usage of the machine. Trained personnel can avoid troubles by correctly loading refrigerators, properly securing the dispenser door, and using proper defrosting techniques. Improper defrosting, such as the use of a pointed object to scale out thick frost buildup, often results in pin holes on the cooling coil and loss of refrigerant charge.If you train and encourage mess deck operators to practice proper equipment use and maintenance, your job and theirs will be easier.

For warming foods, there are electric and steam-operated food warmers. Troubles with steam-operated warmers are normally either not getting enough steam pressure or not getting any steam at all. You as a maintenanceman can troubleshoot this by inspecting the steam line and checking it for leakage or restrictions such as water in the steam line. Restrictions can be detected by a hammering noise in the line. When bleeding a steam line, be sure you are well protected by wearing a face shield and thick gloves. To release any water trapped inside the steam line, you should slowly

Figure 7-3.Schematic drawing of a steam table.

open or lift the bleeder valve. Figure 7-3 is a typical schematic drawing of a steam table. Notice the steam tables piping system in this figure.

The food service division is responsible for routine preventive maintenance of all mess deck equipment. Any major troubleshooting, repairs, or overhauls are the responsibility of the repair or auxiliary division. You should advise the division responsible to submit all requests for repairs and parts replacements on Ships Maintenance Action Form, OPNAV 4790/2K.