METHODS FOR REMOVAL OF HARD-WATER SCALE FROM U.S. ARMY KITCHEN EQUIPMENT
Final rept. Jun 1964-Jan 1967
ARMY NATICK LABS MA CLOTHING AND ORGANIC MATERIALS LAB
Pagination or Media Count:
Hard-water scale is formed in nearly all food-preparing and serving kitchen equipment in which water is heated, and its removal is a major problem to the U. S. Army in hard water areas. As a result of this investigation, methods for the removal of hard-water scale in minutes or hours, depending on the quantity of deposits, were developed using a chemical scale-removing compound available from Government supply agencies. A product containing primarily sulfamic acid, a pH indicator, a corrosion inhibitor and an anticaking agent proved most economical and effective for this purpose. The cause of water hardness, the formation of hard-water scale, the properties of scale removers, and the recommended methods for the prevention and removal of scale from the various types of kitchen equipment are discussed.
- Food, Food Service and Nutrition
- Logistics, Military Facilities and Supplies