Learning Objective: Recall the procedures required for the maintenance of galley equipment and the procedures for installing, maintaining, troubleshooting, and repairing laundry equipment.
Most stateside galleys and laundries, as well as many overseas, are now operated and maintained through civilian contracts. But there are still installations maintained by overseas Public Works Departments, which require military personnel. This chapter presents information on the maintenance of common types of galley and laundry equipment. Because of the contracted galley and laundry facilities and differences in types of equipment you are expected to maintain, only general information is presented in this chapter. Remember you should study the manufacturer's manual that comes with a new piece of equipment before you attempt to install or maintain it.
Learning Objective: Identify different types of galley equipment and recall the procedures required for their maintenance.
Galley equipment must be maintained in a safe, sanitary, and economical way. Utilitiesmen not only install and maintain the equipment but they also supervise others who perform work on the equipment. It is always a good practice to post operating instructions near the various pieces of equipment in a galley or a bakeshop. This action should reduce the number of operators who abuse the machines. This is particularly important where messmen and strikers are working. As a further safeguard, you should conduct periodic preventive maintenance inspections as required for the equipment at your location or as called for in the manufacturer's instructions. After the inspection, you should attach a tag to each piece of equipment that contains pertinent information, such as the date, the type of inspection, and by whom the inspection was made.
The maintenance of food preparation equipment may vary. In peacetime, most types of equipment are located in a permanent galley or bakeshop. While deployed to an island or an overseas shore station, a construction battalion might have either a permanent galley or a semi-permanent galley, using either field units or fixed types of equipment.
Whatever the need or the location, your most important duty is to keep all items of equipment in a condition of readiness to ensure safe, sanitary, and excellent operation at all times. The medical department is responsible for conducting sanitary inspections, and the supply department is responsible for preparing food and keeping food-handling equipment and spaces clean. Coordinate your maintenance efforts in conjunction with these departments. Once any maintenance or repair is completed on equipment, ensure that it is inspected before it is put back into service for food preparation. Field galley range is briefly covered in this chapter. For more information on its operation, refer to chapter 2 of Utilitiesman Basic, volume 1, NAVEDTRA 11019.
Steam kettles, more commonly called "coppers," are either direct-steam or self-contained type units. Self-contained units generate their own steam though either a gas burner or electrical connections. Direct-steam coppers are supplied with steam from a central boiler located in the galley. Because direct-steam units are more common than self-contained units, this chapter mainly covers direct-steam coppers.
Maintenance requirements for coppers are small when compared to other pieces of galley equipment. You should consider this fact when you are developing a preventive maintenance inspection schedule. The maintenance schedule for coppers requires monthly inspections and an annual preventive maintenance inspection. When conducting monthly or annualContinue Reading