TM 10-7360-208-13&P1-6.NOMENCLATURE/COMMON NAME CROSS-REFERENCE UST. A cross-reference list of the commonnames used throughout this manual to the official nomenclature is provided below:COMMON NAMEOFFICIAL NOMENCLATUREField KitchenKitchen, Field, ModularTentTent, Extendable, Modular (16 feet x 20 feet Utility)LanternLantern, GasolineHeater TankHeater Tank AssemblyM2 Burner UnitBurner Unit, Gasoline, Model M2/M2AWork TableTable, Folding LegLiquid DispenserDispenser, Liquid, InsulatedFood ContainerFood Container, InsulatedServer LifterLifter, Tray-Pack, ServingSanitation CenterFood Sanitation Center (FSC)Section II. EQUIPMENT DESCRIPTION AND DATA1-7.EQUIPMENT CHARACTERISTICS, CAPABILITIES, AND FEATURES.Characteristics, capabilities, and features of the Modular Field Kitchen include:a.Characteristics.(1)Used with the Food Sanitation Center (FSC).(2)Used in basic, hot, and cold climate conditions.b.Capabilities.(1)To prepare A-, B-, and T-ration foods.(2)To provide hot water for heating T-ration foods and beverages.(3)To transport A-, B-, and T-ration foods and beverages.(4)Provides pots, pans and utensils.(5)Protects food preparation and serving areas from weather.(6)One MFK with assigned personnel can serve three hot meals a day for 250 troops on a sustaining basis.(7)Two MFK's may be combined to double capacity.c.Features.(1)Sets-up on-site in 60-minutes by four soldiers upon arrival.(2)Break-down for movement in 60-minutes by four soldiers after meals.(3)M2 burner unit used for heat source.(4)Day and night operation.(5)Transported on 5-ton tactical cargo vehicle, or 2-1/2 ton tactical cargo vehicle.(6)Insulated containers provide beverages and tray-pack foods to dispersed squad-size troops.1-8.LOCATION AND DESCRIPTION OF MAJOR COMPONENTS (Figure 1-1.)TENT (1) Contains all MFK equipment and protects personnel from weather.1-5
Integrated Publishing, Inc. - A (SDVOSB) Service Disabled Veteran Owned Small Business
