TM 10-7360-208-13&P1-9. EQUIPMENT DATA (CONT).(2) LANTERN(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 ASSEMBLYPermits 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 ASSEMBLYHeats 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 TABLEUsed 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(-32°C).(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 foodpreparation and serving purposes.(b) See Appendix C for illustrations.1-7
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