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 180°F and 195°F.
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 180°F. 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).
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
The supplies needed for descaling are available
through Navy supply channels. See the following supply