TM 10-7360-208-13&P
1-6.
NOMENCLATURE/COMMON NAME CROSS-REFERENCE UST. A cross-reference list of the common
names used throughout this manual to the official nomenclature is provided below:
COMMON NAME
OFFICIAL NOMENCLATURE
Field Kitchen
Kitchen, Field, Modular
Tent
Tent, Extendable, Modular (16 feet x 20 feet Utility)
Lantern
Lantern, Gasoline
Heater Tank
Heater Tank Assembly
M2 Burner Unit
Burner Unit, Gasoline, Model M2/M2A
Work Table
Table, Folding Leg
Liquid Dispenser
Dispenser, Liquid, Insulated
Food Container
Food Container, Insulated
Server Lifter
Lifter, Tray-Pack, Serving
Sanitation Center
Food Sanitation Center (FSC)
Section II. EQUIPMENT DESCRIPTION AND DATA
1-7.
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
