GALLEY AND LAUNDRY EQUIPMENT

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 10-50