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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
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