Accession Number:

AD0654378

Title:

METHODS FOR REMOVAL OF HARD-WATER SCALE FROM U.S. ARMY KITCHEN EQUIPMENT

Descriptive Note:

Final rept. Jun 1964-Jan 1967

Corporate Author:

ARMY NATICK LABS MA CLOTHING AND ORGANIC MATERIALS LAB

Personal Author(s):

Report Date:

1967-03-01

Pagination or Media Count:

23.0

Abstract:

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.

Subject Categories:

  • Food, Food Service and Nutrition
  • Logistics, Military Facilities and Supplies

Distribution Statement:

APPROVED FOR PUBLIC RELEASE