Quantcast Kitchen Equipment Arrangement

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format


Click here to make tpub.com your Home Page

Page Title: Kitchen Equipment Arrangement
Back | Up | Next

Click here for a printable version




Information Categories
.... Administration
Food and Cooking
Nuclear Fundamentals
  Educational CD-ROM's
Printed Manuals
Downloadable Books



Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Improvised Stoves - 14163_252
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Diagram Showing Positioning of Equipment Used to Feed 550 Personnel
Use  any  can  of  smaller  size  for  the  inner  can. Puncture it on the sides and bottom with holes. Then, place it in the center of the larger can, bottom up. The nail holes furnish a draft and upward direction of heat. If  no  better  way  is  available,  you  can  set  up  a makeshift  cooking  arrangement.  This  is  done  by suspending  a  long  green  pole,  preferably  one  that  has not  dried  out,  between  two  upright  supports.  Suspend the kettle of food directly over a flame or push it to the side to keep warm. UNLOADING  KITCHEN  EQUIPMENT You must first unload the field kitchen equipment from the vehicles that delivered it to the field before you can use it. This equipment is heavy. You should not try to unload an M59 field range outfit by yourself; always seek help. When  there  is  enough  personnel  to  unload  the equipment, ease the equipment off the truck and to the ground. Follow all safety rules while unloading the equipment to prevent damage to the equipment or injury to  personnel. After unloading the equipment, you will unpack it before placing it inside the field kitchen. You will need a hammer and a crowbar for this task. The crates are made  of  plywood  and  nailed  shut  for  storage  or transport. In some Marine Corps units, hinges, hasps, and locks are used to make the task easier. In such instances, be sure to remember the keys. Exercise extreme care when opening the crates and removing the equipment to prevent damage to the crates or equipment.    The crates will be used again later to repack  the  equipment  when  field  mess  operations  are ended. KITCHEN  EQUIPMENT  ARRANGEMENT Before  placing  equipment  inside  the  field  kitchen tent, you should first find out what type and quantity of equipment  are  needed  to  accomplish  the  mission.  The following are some of the factors that determine the quantity  and  type  of  equipment  and  its  location: l  Number  of  personnel  subsisting l Number of days of operation l Weather The  field  mess  equipment  to  number  of  personnel ratio is as follows: 11-11 . One M59 field range outlit for each group of 50 persons .  One  accessory  outfit  for  every  two  M59  field ranges l One insulated food container and one vacuum jug for every 25 persons When planning the layout of the equipment, you should draw a diagram (fig. 11-11) to show where each piece of equipment will be placed. Drawing a diagram will give you a good look at where to place each piece of equipment in relation to the space available. This also will save you time and prevent having to move the equipment around, once it is placed. Last, the diagram will  help  in  determining  the  appropriate  placement  to best support the working conditions. Each of the nine areas shown in figure 11-11 will be discussed  in  the  following  paragraphs. M59 Field Range The placement of the field ranges (area 1) will change with the season of the year. In the summer months, the field ranges should be placed in the center of the tent (as shown in fig. 11-11). This allows the heat from the ranges to rise and filter out the air vents and the ends of the tent. In cold weather, the field ranges should be placed along the side walls of the tent. This allows the heat to reflect from the top of the tent and return to the work area. Fire Extinguishers Place the fire extinguishers (area 2) close to the field ranges in case of a fire. One fire extinguisher is required for  every  two  ranges.  Instruct  all  personnel  on  proper use of the fire extinguishers. Worktables Locate the cooks’ worktables (area 3) close to the ranges to permit accessibility y to the ranges. Place these tables  so  they  do  not  interfere  with  the  normal replenishing of the serving line. The cooks’ worktables can be the folding type or the packing crates for the field ranges can be used for this purpose. Ingredients Rack Place the ingredient rack (area 4) where it will not interfere with the normal cooks’ meal preparation. flow  of  traffic  during  the

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.