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~ '. 20 An approved test kit shall be provided for the purpose of periodically testing the strength of the chemical solution in the third compartment. d. Mechanical Spray-Type Washing and Sanitizins Treatment. When mechanical spray-type washing operations are e~ployed, all multi-use utensils and equipment shall be pre- scraped, pre-flushed or pre-soaked. Utensils and equip- ment shall be placed in racks or on conveyors in such a way that all food contact surfaces shall be subjected to unobstructed wash and rinse water sprays. Detergents of a concentration which will render utensils and equipment clean shall be used at all times in the wash water. The required temperatures, chemical concentration, rinse water flow pressure, conveyor speed, wash and rinse times, if applicable as provided in the National Sanitation Foundation Standards as adopted in this ordinance, shall be. provided and maintained at all times the dishwashing machines are in operation. A recirculating line shall be provided between the hot water heater and the automatic dishwasher if the health authority deems it necessary in order for the licensee to comply with the required water temperatures. Approved thermometers, which will accurately indicate the temperature of the wash and rinse water, shall be provided on all machines. A pressure gauge shall be provided on the rinse line near the dishwasher. The health authority may require additional thermometers on the recirculating line and between the primary heater and booster heater. e. Oven Utensils and Equipment. Utensils and equipment which routinely go into ovens for baking purposes and which are used for no other purpose shall not be required to be sanitized, provided, however such utensils and equipment must be clean. f. Large Equipment and Utensils. Large preparation equipment and utensils, including, but not limited to kettles, mixers, grinders, and slicers, which exceed the capacity of the cleaning sinks or vats shall be thoroughly cleaned, rinsed, and sanitized after the day's operation, after the completion of each meal, or after each use, by any of the methods described in this ordinance or by spraying or swabbing with a chemical in a manner approved by the health authority. g. Other Methods. Any other procedure or process may be used, provided the licensee shall submit to the health authority evidence showing in detail the procedure or process and the effectiveness thereof, and, provided, such methods are approved by the health authority.