1-9. EQUIPMENT DATA (CONT).
(a) Provides artificial light.
(b) Refer to FM 10-23 for lantern data.
(3) STORAGE RACK ASSEMBLY
(a) Used to hold, store or dry items (pots, pans, etc.) until next required use.
(b) Used as a shipping container for nested smaller items.
(c) One side removable and can be used as a shelf when used as a storage rack.
(d) Three storage rack assemblies combined, form a set.
(4) OVEN ASSEMBLY, GRIDDLE ASSEMBLY, STEAM TABLE ASSEMBLY
Permits food cooking, heating, roasting, baking, grilling and maintaining serving temperatures of hot foods.
(5) HEATER TANK ASSEMBLY
(a) Heats up to 20 tray-packs submerged in hot water.
(b) Heats 150 T-ration meals, to at least 165°F (74°C) within 2 hours after arrival on site.
(6) COOKING POT CRADLE ASSEMBLY
Heats liquids for cooking foods and heating beverages.
(7) M2 BURNER UNIT
(a) Burns fuel at rate of 0.5 gallons (1.9 liters) per hour; produces approximately 60,000 BTU/hour.
(b) Refer to TM 10-7360-204-13&P for additional M2 burner unit data.
(8) WORK TABLE
Used for food preparation, serving-line counter space.
(9) LIQUID DISPENSER
(a) For on-site or remote feeding.
(b) Five gallon capacity.
(c) Maintains hot or cold beverages.
(d) Maintains beverage temperature of no less than 140°F (60°C) for up to 4 hours in temperatures as low as -25°F
(10) FOOD CONTAINER
(a) For on-site or remote feeding for up to 24 troops.
(b) With pans with covers for A/B type rations it can transport and/or maintain hot A-, B-, or T-rations.
(c) Maintains heated food at no less than 140°F (60°C) for up to 4 hours.
(11) STORAGE CABINET
(a) To store and maintain pastry/desert type items.
(b) Holds six (19 by 22 inch; 48.26 by 55.88 cm) shelf pans or 150 servings of pastry items.
(12) ADDITIONAL KITCHEN COMPONENTS
(a) Consist of gasoline/water cans, preparation and serving utensils and other equipment items required for food
preparation and serving purposes.
(b) See Appendix C for illustrations.