CHAPTER 60 CLEANING INSTRUCTIONS - CATERING EQUIPMENT

Transcription

1 60-1 CHAPTER 60 CLEANING INSTRUCTIONS - CATERING EQUIPMENT 60.1 This chapter provides basic and specific cleaning requirements for selected equipment. Where there is a specific requirement or need to highlight particular problem areas detailed cleaning guides are provided as tables and figures in this chapter. SECTION 60-1 AZTEC WATER HEATER FIELD 60.2 The cleaning instructions for the Aztec Water Heater Field external areas, as illustrated in Figure 60-1 include the points detailed in Table Figure 60-1: Aztec Water Heater Field Variants

2 60-2 Figure 60-2: Aztec Water Heater Field Components

3 60-3 Table 60-1: Cleaning Instructions for the Aztec Water Heater Field 1 All CES is to be removed prior to cleaning and the water heater disassembled. 2 Individual parts and shelves are to be cleaned and allowed to air dry. 3 Hose lines and couplings are to be cleaned. 4 Clean the burner to ensure it is free of dust, built up dirt and grease, insect and plant material. 5 After cleaning, the interior of the water vessel is to be treated as for water containers in paragraph 60.8 below. 6 The external area is to be washed. 7 Special attention is to be paid to the bottom stand area of the water heater. Ensure this area is clean of all insects, soil and plant material 8 All packing container are to be wiped clean and are to be free of QRM.

4 60-4 SECTION 60-2 M2A MODIFIED BURNER UNIT 60.3 The cleaning instructions for the M2A Modified Burner Unit, as illustrated in Figures 60-3 and 60-4, include the point detailed in Table Figure 60-3: M2A Modified Burner

5 60-5 Figure 60-4: M2A Modified Burner Unit Table 60-2: Cleaning Instructions for the M2A Modified Burner Unit 1 All CES is to be removed prior to cleaning and the water heater disassembled. 2 Individual parts are to be cleaned and allowed to air dry. 3 Hose lines and couplings are to be cleaned. 4 Clean the burner to ensure it is free of dust, built up dirt and grease, insect and plant material. 5 The external area is to be washed. 6 Special attention is to be paid to the bottom stand area of the burner unit. Ensure this area is clean of all insects, soil and plant material 7 All packing container are to be wiped clean and are to be free of QRM.

6 60-6 SECTION 60-3 M59 RANGE FIELD GASOLINE 60.4 The cleaning instructions for the M59 Range Field Gasoline, as illustrated in Figure 60-5, include the point detailed in Table Figure 60-5: M59 Range Field Gasoline Table 60-3: Cleaning Instructions for the M59 Range Field Gasoline 1 All CES is to be removed prior to cleaning and the water heater disassembled. 2 Individual parts, shelves and compartments are to be cleaned and allowed to air dry. 3 The M2A Modified Burner Unit is to be removed and cleaned IAW Section 60-2 above). 4 Hose lines and couplings are to be cleaned. 5 Clean the range field to ensure it is free of dust, built up dirt and grease, insect and plant material. 6 All external areas are to be washed. 7 Special attention is to be paid to the bottom stand area of the range field unit. Ensure this area is clean of all insects, soil and plant material 8 All packing container are to be wiped clean and are to be free of QRM.

7 60-7 SECTION 60-4 MC2 KITCHEN FIELD MOBILE 60.5 The cleaning instructions for the MC2 Kitchen Field Mobile, as illustrated in Figure 60-6, include the point detailed in Table Figure 60-6: MC2 Kitchen Field Mobile Table 60-4: Cleaning Instructions for the MC2 Kitchen Field Mobile 1 All CES is to be removed prior to cleaning and the water heater disassembled. 2 Individual parts, shelves and compartments are to be cleaned and allowed to air dry. 3 The ACSKF 100 Modified Burner Unit is to be removed and cleaned IAW Section 60-1 above). 4 The M2A Modified Burner Unit is to be removed and cleaned IAW Section 60-2 above). 5 Hose lines and couplings are to be cleaned. 6 All external areas are to be washed to ensure it is free of dust, built up dirt and grease, insect and plant material. 7 Special attention is to be paid to the bottom stand area of the kitchen field mobile unit. Ensure this area is clean of all insects, soil and plant material 8 All packing container are to be wiped clean and are to be free of QRM.

8 60-8 Refrigerators/Freezers SECTION 60-5 GENERAL CATERING EQUIPMENT 60.6 The cleaning instructions for the Refrigerators/Freezers include the points detailed in Table Table 60-5: Cleaning Instructions for the Refrigerators 1 The interior is to be washed out. Attention is to be given to any cooling fans or mesh inside; 2 After cleaning, the interior is to be sprayed as for water containers in paragraph 60.8 below. 3 The external area is to be washed. 4 The cooling radiators and elements are to be cleaned as for radiators; 5 Degassing of systems may be required as part of the customs clearance process; 6 Hose lines are to be cleaned. 7 Clean the motor compartment and motor to ensure they are free of dust, built up dirt and grease, insect and plant material. 8 Special attention is to be paid to the bottom stand area of the refrigerator. Ensure this area is clean of all insects, soil and plant material

9 60-9 Portable Refrigerators/Freezers 60.7 The cleaning instructions for the Portable Refrigerators/Freezers, as illustrated in Figure 60-7, include the points detailed in Table Figure 60-7: Portable Refrigerators Table 60-6: Cleaning Instructions for the Portable Refrigerators 1 The interior is to be washed out. Attention is to be given to any cooling fans or mesh inside; 2 After cleaning, the interior is to be sprayed as for water containers in paragraph 60.8 below. 3 The external area is to be washed. 4 The outer cloth bag is to be removed to allow for cleaning. The bag can be subject to a wipe clean ; however, bags that have soil embedded into them are to be scrubbed with brushes and water to remove the soil and allowed to air dry. 5 Attention should be paid to pouch fasteners, belt clips and buckles to ensure that no soil, plant or insect debris is caught in these areas, 6 Velcro is to be brushed and washed to ensure all seed, plant and soil material is removed.

10 60-10 Water Containers 60.8 Water containers, as illustrated in Figure 60-8, or containers that may have been open topped (such as water Jerry cans) are to be scrubbed, and sprayed inside with chlorinated water (400 parts per million) and then allowed to air dry before inspection. Consideration as to the value of effort to bring these items to an acceptable standard may be required. Figure 60-8: Urn Insulated 22 & 44 L

11 60-11 Liquid Hot-boxes 60.9 Liquid hot-boxes or containers are to be scrubbed, and sprayed inside with chlorinated water (400 parts per million) and then allowed to air dry before inspection. Food Containers Insulated Insulated food containers, as illustrated in Figures 60-9 and 60-10, are to be scrubbed, and sprayed inside with chlorinated water (400 parts per million) and then allowed to air dry before inspection. Figure 60-9: Food Container Insulated Portable with Carry Handles 250 and 500 L Figure 60-10: Food Container Insulated Portable 25 and 40 L

12 60-12 Generators See Chapter 28 for more information. Gas Bottles The cleaning instructions for the Gas Bottles include the points detailed in Table Table 60-7: Cleaning Instructions for the Gas Bottles 1 Gas bottles are to be removed from stands and then washed and scrubbed; and 2 Attention is to be given to the bottom of the cylinder, in particular the liquid petroleum gas type, to remove soil, plant and insect matter from lip underneath.

13 60-13 Tarpaulins The cleaning instructions for the tarpaulins include the points detailed in Table Table 60-8: Cleaning Instructions for the Tarpaulin Areas 1 All tarpaulins are to be given a brush down, brush scrubbing and hose cleaning, paying particular attention to the seam areas and then hung so as not to contact the ground for drying 2 All ropes and universal dispatch straps are to be extended to their full length and wiped or washed clean of all soil, plant and insect matter Attention to attachment points and fixtures and tension devices is required Personnel are to inspect and remove all twigs, foliage, and so on that has become embedded in the rope fibres 3 Velcro panels and seams (where fitted) are to be brushed and washed to ensure all seed, plant and soil material is removed 4 Canvas bags are to be turned inside out and checked for burrs, seeds and insects; 5 Where fitted, poles, knuckles and pegs are to be subject to a high-pressure water clean to remove all soil, plant and insect matter (ants, spiders and mud wasps are of particular concern) 6 If tarpaulins have not been used during the entire deployment, then the requirement is for all tarpaulins to be unrolled, brushed and swept clean to ensure no vermin or insect infestation and then subject to an AQIS inspection