TM 10-7360-208-13&P
Section III. TECHNICAL PRINCIPLES OF OPERATION
1-10. OVEN ASSEMBLY. The oven is an insulated cabinet which retains heat produced by the M2 bumer unit. It
consists of an oven door, two exhaust vents, and side carrying handles. Oven racks support cooking utensils inside
oven.
1-11. GRIDDLE ASSEMBLY. The griddle top is mounted on double bumer rack which Is mounted on the base rack.
The griddle uses two M2 burners for heating. It includes splash guards on three sides and adjustable heat guards. The
griddle has an anodized protective coating applied during manufacture. To extend griddle serviceability both the top and
bottom surfaces can be used for grilling foods. A grease chute and grease slot plug enables the operator to safely
remove unwanted grease and food particles from the griddle.
1-12. STEAM TABLE ASSEMBLY. The steam table also uses two M2 burner units. The M2 burner units are installed
on racks similar to the griddle assembly. A steam table adapter supports tray-packs and steam table pans above the
heated water. A plug on the steam table body enables the drainage of water.
1-13. HEATER TANK ASSEMBLY. The tank Is filled with twenty gallons (75.7 liters) of water and 20 tray-packs. The
M2 burner heats the water which brings the tray-packs to a consumable temperature of 165°F (74°C).
1-14. COOKING POT CRADLE ASSEMBLY. Liquids for cooking foods and hot beverages are prepared in this unit.
Another M2 burner provides the heat needed for the water.
1-15. M2 BURNER UNITS. The M2 burner units use gasoline that is pressurized by a hand pump. The pressurized fuel
Is filtered through a hot generator. The hot generator changes the fuel into a vapor. The vapor is ignited to produce
heat.
1-16. WORK TABLE. The work tables are used to mount the can openers to open tray-packs and round cans. The
tables are also used for food preparation and serving.
1-17. FOOD CONTAINER AND UQUID DISPENSERS. Both the food container and liquid dispensers have been
designed to maintain consumption temperatures of 140°F (60°C) for up to 4 hours. Food and beverage are provided to a
remote unit of 24 personnel in these units.
1-18. TRAY-PACK LIFTER. To ensure that operating personnel are not burned when extracting tray-packs from the
heater tank, a lifter is provided.
1-19. TRAY-PACK SERVING LIFTER. Once the tray-pack has been removed, it is moved to the worktable by a serving
lifter.
1-20. STERIIUZING WATER BAG. In field operations, water bags are used to store and dispense treated water. A
water-purification bag should be set up so that it has good drainage and overhead protection. The bag may be
suspended from the limb of a tree or pole mounted horizontally, or it may be supported by poles tied at the top to form a
tripod. A small sump pit will keep water from puddling beneath the bag.
1-21. TRAY-PACKS. Tray-packs are hermetically sealed, half-size steam table containers in which about 105 ounces (3
kilograms) of food (10 to 25 servings) have been thermally processed. The tray-packs can be transported and stored
without refrigeration until needed. Tray-packs have a shelf life of at least 3 years when stored in a cool, dry area at 70°F
(23°C). The contents can be heated In and served from the tray-packs. Due to the possibility of flavor loss or damage to
the tray-pack, tray-packs should be reheated only twice.
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