85 percent technical,
purpose, 1-gallon can
purpose, 5-gallon pail
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
Steps and key points in descaling the machine.
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.
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.
Complete filling the tanks. Fill to the overflow
Put scrap screens, spray pipes, and splash
curtains in place. Remove scale deposits on all
Turn on the machine. Operate the machine at the
highest permissible operating temperature for
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.
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.
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.