o
Place the M2 burner in the rack as far to the rear of the rack
as possible.
The edge of the sink becomes very hot if the
burner is not placed all the way to the rear.
o
Use heavy rubber gloves (if available) when handling pots and
pans in the wash cycle.
g. Mess Kit and Pot and Pan Wash Line.
The main way to wash and
sanitize pots, pans, serving utensils, and field kitchen components in the
field is to use the mess kit and pot and pan wash line. Figure 1-16 shows
how to set up the wash line.
Ensure that personnel use the following
procedures:
o
Scrape food scraps from the utensils or the mess kits into the
waste can, the pit, or the trench. Prewash items if possible.
o
Wash the utensils and mess kits using a long-handled brush in a
wash can filled with hot, soapy water.
o
Prerinse the utensils or the mess kits in a can of boiling water.
Dip them a few times to remove the suds. Shake off excess water.
o
Rinse them in a second can of boiling water for at least 30
seconds. This sanitizes them.
o
Shake off excess water. Let the utensils and mess kits air dry.
Then close them to keep out dirt.
Let pots, pans, and other
utensils air dry upside down in a place where they will not get
dirty.
Figure 1-16.
Mess kit and pot and pan wash line
1-39
QM3511
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