Table 7-2.—Common Troubles, Causes, and Remedies on Shipboard Laundry Dryers-ContinuedTROUBLE CAUSEREMEDYDryer runs, Inadequate venting Proper operation of steam dryers depends on air flow through the coils.steam passing Inadequate makeup Venting must be done with the least possible restriction. Make up airthrough coil, air opening of at least 350 sq. inches free area must be available in thedryer doesn’t Lint trap blocked vicinity of the dryer to replace the air being exhausted out by the dryer.heat. Lint traps must be kept clean.Coil fins clogged Coil fins must be kept clean.with lintSteam supply & Must be properly installed and adequately sized. See piping installationreturn sheet.8-stage heat controlCheck for loose dampers. Adjust dampers and tighten set screw in contolhandle.Tumbler Noisy Not level Check manual for proper leveling procedure.or VibratingFan out of balance Accidental damage to the fan blade can change the dynamic balance.Damaged fans should be replaced.Basket rubbingV-Belt sheavesBeltForeign objectsAdjust basket clearances.Tighten set screws. Make sure sheaves are in proper alignment.Adjust belt tension.Occasionally screws, nails, etc. will hang in the basket perforations anddrag against the sweep sheets surrounding the basket. Such foreignobjects should be removed immediately.You should lubricate all bearings, the dashpot, and of the machine. Trained personnel can avoid troublesthe air cylinder regularly as specified by themanufacturer’s manual or by the applicable MRCs.Advise the division responsible for the equipment tosubmit requests for repairs and parts replacements onShip’s Maintenance Action Form, OPNAV 4790/2K.This procedure will help you, as the maintenanceman,track the parts that are failing and provide you withdocumented repairs. The maintenance of all laundrypresses should be according to the applicable MRCs.MESS DECK EQUIPMENTCommon mess deck equipment on most Navy shipsis either used for chilling or warming foods. For chillingfoods, there are salad bar tables, beverage dispensers,and milk dispensers. Some of the troubles that amaintenanceman may encounter on this equipment aretoo much frost buildup, not getting cold, or not workingat all. Some problems can easily be corrected orprevented by training the operator on the proper usageby correctly loading refrigerators, properly securing thedispenser door, and using proper defrosting techniques.Improper defrosting, such as the use of a pointed objectto scale out thick frost buildup, often results in pin holeson the cooling coil and loss of refrigerant charge. If youtrain and encourage mess deck operators to practiceproper equipment use and maintenance, your job andtheirs will be easier.For warming foods, there are electric andsteam-operated food warmers. Troubles withsteam-operated warmers are normally either not gettingenough steam pressure or not getting any steam at all.You as a maintenanceman can troubleshoot this byinspecting the steam line and checking it for leakage orrestrictions such as water in the steam line. Restrictionscan be detected by a hammering noise in the line. Whenbleeding a steam line, be sure you are well protected bywearing a face shield and thick gloves. To release anywater trapped inside the steam line, you should slowly7-5
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