These oils have been developed for lubrication of
high-speed, high-output diesel engines.
Grease lubrication is used in locations where the
retention of lube oil would be difficult. Some of these
locations include throttle links, pump bearings, small
boat steering links, laundry equipment, etc. Grease is
graded according to its intended use and the additives it
may contain. Always be sure that you are using the
specified lubricant for the individual machinery part,
unit, or system you are responsible for operating or
maintaining.
The manufacturer’s technical manual for each unit
of machinery is the basic reference for the correct lube
oil, if no lubrication chart (based on manufacturer’s
instructions) is available. In addition, the table of
recommended oils can be found in NSTM, chapter 262.
GALLEY AND LAUNDRY EQUIPMENT
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
140°F and no greater than 160°F. 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 180°F and 195°F. 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
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