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Food Preparation Areas - 14163_301
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
PMS Audit/Spot Check
done  to  make  sure  they  can  maintain  the  required temperatures  for  their  respective  purposes. Before  calibrating  ovens,  griddles,  fryers,  and dishwashing  and  sanitizing  equipment,  you  should always consult the manufacturer’s technical manual before  making  any  adjustment.  These  procedures  are written  as  general  guidelines. There are three types of thermostatic controls. The two that will not be discussed at length here are those that have a backing plate with the temperatures marked or etched on it and those with a movable toothed sleeve on the back of the knob. The   most   common   type   of   thermostat   has   a removable knob that exposes a hollow shaft with a screw inside.  When  you  turn  the  screw  clockwise  on  this themostat, the temperature is lowered. When you turn the  screw  counterclockwise,  it  raises  the  temperature. A pyrometer with a surface probe is used to calibrate griddles. A wire probe is used for ovens and a needle probe  is  used  for  deep-fat  fryers,  steam  lines,  sculleries, and  so  on.  Use  of  pyrometers  is  explained  in  the Standard   Preventive   Maintenance   Subsystem Identification  Guide  (SPMIG). Dishwashing and sanitizing equipment must be constantly  inspected  and  periodically  calibrated.  This must be done to make sure the equipment is capable of maintaining the required temperatures for all stages of the  dishwashing  and  sanitizing  operation.  Dishwashing and sanitizing are the most important steps in breaking the  chain  of  infection.  If  dishes  are  not  clean  and sanitary, germs can grow and reproduce. No matter what method you use–by hand or the preferred machine method-the  final  results  depend  upon  the  operator. Proper  machine  washing  temperatures  are  as follows: l Wash: 150°F to 160°F l Rinse: 160°F to 180°F l Sanitize/final rinse: 180°F to 195°F Manual  dishwashing  temperatures  are  as  follows: l l l Wash: 95°F to 125°F Rinse: 120°F to 140°F (do not put hands in this water, use a dip basket) Sanitizing rinse: 170°F with a 33-second contact time (do not put hands in this water, use a dip basket) Allow all items to air dry and store clean dishware and  equipment  inverted. Routine operational tests should be conducted to make  sure  the  correct  temperatures  are  maintained  for both  manual  and  mechanical  dishwashing. PREVENTIVE   MAINTENANCE It is a fact that a well-maintained galley plays an important role in effective foodservice. This further contributes to labor saving and high morale. Yet, there are no Navy schools that provide training on the proper upkeep  of  galley  equipment.  Contrary  to  this  is  the  fact that galley equipment is often the most used and abused equipment  found  aboard  ships.  Engineers  may  often  be preoccupied  with  other  matters  such  as  refresher training  (REFTRA)  or  operational  reactor  safeguards examinations (ORSEs). For this reason, the role of the senior MS is vital. He or she must conduct frequent equipment  inspections  as  well  as  monitor  required maintenance to make sure it is done properly. If frequent inspections are not conducted to determine needed repairs,  equipment  deficiencies  may  go  unnoticed  and lead  to  decreased  operating  efficiency  and  safety hazards  to  personnel. The Navy’s planned maintenance system (PMS) maintenance  actions  are  the  minimum  required  to maintain Navy machinery and equipment in a fully operable  condition  within  given  specifications.  To  this end, preventive maintenance is set up for all equipment that may be seriously damaged or affect the safety of the operator  if  it  should  break  down.  The  Navy  PMS program provides a list of all equipment that requires periodic   inspection,   adjustment,   cleaning,   and lubrication. The senior MS is directly responsible to the FSO for the proper maintenance of all spaces and equipment of the foodservice section. In this position, you must advise the  appropriate  department  or  division  of  all  required repairs to foodservice equipment and spaces. A Machinist’s Mate should take care of the oiling of your equipment. However, it is up to you to make sure it is done as scheduled. Preventive Maintenance Schedules Proper   use   of   the   PMS   program   ensures maintenance  is  conducted  and  completed  when required. It provides a simple and standard means for planning,  scheduling,  controlling,  and  performing 13-24

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