PS Magazine - TB 43-PS-714

PS, The Preventative Maintenance Monthly

ISSUE 714

MAY 2012
PS Magazine - TB 43-PS-714 - Page 27 of 33
51
PS 714
MAY 12
Adjusting the Temperature
Fill each sink with water to the
—FULL—
mark. That’s about 7 1/2 inches deep.
Then push the metal stems of the thermometers, NSN 6685-00-444-6500, all the
way down through the brackets, NSN 5340-01-333-8483. Make sure the tips are
submerged about 2 inches under water.
How Hot?
The FSC comes with three sinks:
one to wash, one to rinse and one to
sanitize. The water temperature in each
sink is different.
Heat Shields
You’ll be using
very hot water
to wash, rinse and sanitize
pots,
pans
and
utensils.
That means the metal sinks
will get hot. Before you do
anything else, install heat
shields on the sinks so you
won’t burn yourself.
You need three front shields, two couplers and an edge.
Never
start a modern burner unit (MBU) under a sink that’s not flled with water.
You’ll just heat the metal until it becomes burning hot.
Sink
Temperature
Wash
Rinse
Sanitize
110 to 120°F
120 to 140°F
171°F or above
(not 170°F as
listed on the
±ront shield)
Next, ±re up the MBUs. Turn
the burner controls for more or less
heat. Adjust them to reach and hold
the required water temperatures.
Keep an eye on the thermometers.
One more thing about the sinks:
They arrive with clear tape over
the drains. Remove the tape before
using the sinks.
For the full story on the FSC,
read your -13&P TM.
WASH
110°F
120°F
170°F
MAINTAIN REQUIRED MINIMUM
SINK WATER TEMPERATURES
WARNING
MAY BE
HOT
RINSE
SANITIZE
Heat shield
NSN 5340-
01-541-
Front
Coupler
Edge
4996
4998
1917
you
Can
take the
heat!
171
°
F
WP 0006-00 of TM 10-7360-211-13&P (Aug 06, w/Ch 2, Sep 10) spells out
the temperatures. You’ll ±nd the TM on USAMC LOGSA’s Electronic Technical
Manuals Online website:
Para 4-43 of TB MED 530,
Occupational and Environmental Health Food
Sanitation,
also lists the temperatures. You’ll ±nd the TB on the Army Publishing
Directorate website:
Food Sanitation Center…
you
Can
take the
heat!
a food sanitation
center (fsc) is all
about heat.
here are a
few tips for
using your fsc
correctly
while
avoiding burns…
heated water. heat
shields. thermometers
and hot temperatures.
Be careful. Metal sinks get hot
Install heat shields
SANITIZE
sink water
should be
171°F or
above
Remember to remove tape
714 50-51.indd
1-2
4/2/12
5:34 PM
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