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Galley Equipment Maintenance

Galley Equipment Maintenance. -CS1(SS) Foster. Learning Objectives. Discuss principles of the preventative maintenance system (PMS) Explain requirements for specific equipment. 2. Introduction.

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Galley Equipment Maintenance

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  1. Galley Equipment Maintenance -CS1(SS) Foster

  2. Learning Objectives • Discuss principles of the preventative maintenance system (PMS) • Explain requirements for specific equipment 2

  3. Introduction • There are no Navy schools that provide training on the proper upkeep of galley equipment. Maintenance personnel must rely on Planned Maintenance System (PMS) directives and manufacturer’s technical manuals when performing galley maintenance. • Galley equipment often is the most used and abused equipment found aboard ships. Engineers are often preoccupied with other matters, such as OPPE, INSURV, PEB, ORSE, etc. 3

  4. Safety Precautions • FSO must create/maintain safe operating procedures via posting placards near applicable equipment. • Always remember to secure power and DANGER tag equipment that is being maintained “Danger” tag-out “Caution” tag-out 4

  5. Equipment • Dishwashers (MIP 6512): • Lubricate and test operate dishwashing machine Q-1 • Clean dishwashing machine water pressure regulating valve strainer screen Q-2 • Inspect dishwashing machine Y-strainer, in-line strainer, and solenoid strainer Q-3 • Calibrate dishwashing machine thermometers A-9R 5

  6. Equipment (cont’d) • Dishwashers (MIP 6512) (continued): • Test dishwashing machine steam booster heater relief valve 24M-1 • All valves must be color coded and labeled for identification purposes. (NSTM 505) • To ensure correct PMS coverage, match the SYSCOM MRC Control Number on the MRC with the SYSCOM MRC Control Number on the MIP. (Maintenance Index Page) • De-scaling the dishwasher should be accomplished more often in port due to "hard" shore (potable) water. Use MRC U‑2 (unscheduled check). Make sure all safety precautions are adhered to. 6

  7. Equipment (cont’d) • Vent hoods (MIP 5121): • A, E‑divisions and supply personnel should share this PMS. • E‑division should accomplish M‑4 and A‑7. • Supply personnel should accomplish R‑1D, and R‑5D/or R‑4W. • A‑division should perform S‑7, which is cleaning and inspection of the foot valve, located at the end of the suction hose that goes into the detergent tank.  7

  8. Equipment (cont’d) • Meat slicer (MIP 6515): • Lubricate machine (Q-2) • Ensure the correct APL is maintained, as not all meat slicers require PMS. • Most meat slicers have a fiber gear that is designed to shear and protect the electric motor, should the blade jam against frozen food items or bones.  8

  9. Equipment (cont’d) Food Mixers (MIP 6516): • Inspect and Lubricate Machine (Q-1) • Lubricate Bowl lift Mechanism (S-1) • Lubricate Planetary Gears (A-1) • Ensure the correct APL is maintained, as there are approximately 16 different Maintenance Index Pages (MIP) in this series, and some mixers do not require PMS. • Ensure that the correct lubricant is used, as some parts will eventually stick if not the correct type. The bowl locking devices are commonly found stuck due to this reason (e.g. CSs using vegetable oil). 9

  10. Equipment (cont’d) • Steam Jacketed Kettles (MIP 6520/001): • Fill steam kettle with distilled water (Q-1R) • Accomplish hydrostatic test of steam jacket and discharge line (A-1) • Test relief valve and steam jacket of electrically operated steam kettle (A-2) 10

  11. Equipment (cont’d) • Steam Jacketed Kettles (continued): • Test relief valve (R-2) • The relief valve should have a chain or extended arm attached to the lifting device removing the operator from the potential steam hazard. IAW GENSPEC Chapter 651 Pg. 2 line 37. • Discourage (train) the cooks not to lift the relief valve to warm up the kettles. Show them the proper lineup. MOST are not aware of the steam trap cut‑out valve. Valves should also be color coded and labeled for identification. 11

  12. Equipment (cont’d) • Steam Jacketed Kettles (continued): • Test relief valve (R-2) • Steam relief valves and kettles should have tags stating the date and pressures of the last annual hydrostatic test. This aids the Leading MS and inspectors from INSURV, SMA/SMI, PMS and NEY to determine if the maintenance has been accomplished within the required periodicity.   • Electric steam kettles should be filled with distilled water only to prevent deposits from accumulating on the heating coils. IAW PMS R‑1. 12

  13. Equipment (cont’d) • Rotary Toasters (MIP 6528): • Lubricate drive chains and conveyor chains (Q-1) • A‑division has the quarterly PMS check for this equipment for lubricating the drive chain and conveyor chain. 13

  14. Equipment (cont’d) • Ice Machines (MIP 6535): • Clean air cooled condenser and fan blades (S-2). • Air-cooled condensers may require cleaning more often than what PMS calls for. Remember, PMS is minimum required maintenance. • Before trouble shooting an ice machine for low output, check to see that the evaporator (ice chute) does not have scaly build up. Removal of scaly build up will usually solve this problem.  14

  15. Equipment (cont’d) • Reach in reefers, salad bars, and reefer • cabinets (MIPS 6536, 6537, and 6542): • Cleaned air cooled condenser and fan blades (R-2). • Air-cooled condensers may require cleaning more often than what PMS calls for. • Check the door hinges and latches frequently. • Hot gassing should be performed on a regular basis (1/4” or more ice buildup or before cleaning the boxes). 15

  16. Equipment (cont’d) • Ice and Ice Cream Freezers/Dispensers • (MIP 6534): • Clean air cooled condensers (S-3). • Clean salt water condenser tubes (A-1). • Lubricate drive shaft bearing and draw plunger (R-1). • R‑1 applies to supply personnel to lubricate the drive shaft bearing and draw plunger after each cleaning. • There are several manufacturers of the soft serve machines (Taylor, Sani‑serve, etc.) 16

  17. Equipment (cont’d) • Ice and ice cream freezers/dispensers (MIP • 6534): (continued) • Refer to the technical/operating manuals for operating and troubleshooting instructions. • CS’s must follow recipe card for the ice cream mix. Therefore, do not assume the machine is not operating correctly if the recipe card is not properly followed. • Air-cooled condensers may require cleaning more often than what PMS calls for. • Check the door hinges and latches frequently. 17

  18. Equipment (cont’d) • Bread slicing machine (MIP 6518): • Lubricate the Bearings (A-1) and Lubricate the Machine (A-2) • A‑Division will Lubricate IAW PMS. 18

  19. Equipment (cont’d) • Vegetable chopper/cutter (MIP 6524): • Testing the safety interlocks (Q-1). • Check the APL to verify correct, usually the PMS requires lubrication of the machine weekly and after each cleaning. Some machines have no PMS requirement. • The safety interlock prevents the machine from operating if the blade is exposed. If the interlock is not working, “tag out” the machine and repair it. (Usually E‑division is responsible). 19

  20. Questions? 20

  21. Review • Who is responsible for creating/maintaining equipment operating procedures? • FSO • Why must system valves be color-coded? • To I.D. the system being operated (water, steam, etc.) • What must the MRC control # match? • The MIP control # • Why is de-scaling of dish machines necessary more in-port (ashore)? • In-port potable water is “hard”

  22. Review • How often must steam-jacketed kettles be hydrostatically tested? • Annually • What is the purpose of the safety chain on the relief valve (kettles)? • Safe relief of steam pressure (prevent steam burns) • What kind of water is used in steam-jacketed kettles? • Distilled (de-ionized) water, A-Division • Why must the APL be verified prior to maintenance? • Verify the APL matches the actual equipment

  23. Questions? 23

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