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
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
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
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
The field mess equipment to number of personnel
ratio is as follows:
. One M59 field range outlit for each group of 50
. One accessory outfit for every two M59 field
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.
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.
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.
Place the ingredient rack (area 4) where it will not
interfere with the normal
cooks meal preparation.
flow of traffic during the