Section III. TECHNICAL PRINCIPLES OF OPERATION

Table 1-1. KCLFF and KCLFF-E Components, Dimensions, and Weights

ACCESSORY OUTFIT, FIELD RANGE WITH BAKING RACKS

TM-10-7360-209-13P Kitchen Company Level Field Feeding (KCLFF) and Kitchen Company Level Field Feeding-Enhanced (KCLFF-E) Manual
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TM 10-7360-209-13&P Section III. TECHNICAL PRINCIPLES OF OPERATION 1-11. HEATER TANK ASSEMBLY. This tank is filled with twenty gallons (75.7 liters) water and 20 T-ration trays. The M2 burner heats the water which brings the T-rations to a consumption temperature of 165"F (74’C). 1-12. COOKING POT CRADLE ASSEMBLY. Hot beverages are prepared in this unit. Another M2 burner provides the heat needed for the water. 1-13. UFTER, TRAY PACK. To ensure operating personnel are not burned when extracting T-rations from the heater tank, a lifter is provided. 1-14. UFTER, TRAY PACK, SERVING. Once the T-ration has been removed, it is moved to the work table by a serving lifter. 1-15. UFTER, SERVICING, NUMBER TEN CAN. To ensure personnel are not burned when extracting hot Number Ten Cans from the Heater Tank to the opening table and to the serving table a Number Ten Can Lifter is provided. 1-16. TABLE ASSEMBLY. Two tables are provided with KCLFF One work table is used to mount the can opener to open T-rations. The other is used for serving. 1-17. M2 BURNER UNITS. The M2 burner units use gasoline that is pressurized by a hand pump. The pressurized fuel is heated by a preheater to turn the liquid into a vapor. The vapor is ignited to produce heat under the Cooking Pot in the Cooking Pot Cradle Assembly and the Heater Tank Assembly. (Beverages are directly heated in the cooking pot, while 20 gallons (75.7 liters) of water are heated in the heater tank to bring the Tray-Pack Foods to a consumption temperature of 165°F (740C). 1-18. FOOD CONTAINER, INSULATED AND LIQUID DISPENSERS. Both the food containers and Liquid Dispensers have been designed to maintain consumption temperatures of 140OF (60°C) for up to 4 hours. Food and beverage are provided to a remote unit of 24 personnel in these units. 1-19. TRAY-PACK FOODS. Tray-pack foods are hermetically-sealed, half-size steam-table containers in which about 105 ounces (3 kg) of food (10 to 20 servings) have been thermally processed. The tray-pack foods can be transported and stored without refrigeration until needed. Tray-pack foods have a shelf life of at least 3 years when stored in a cool, dry area at 70°F (230C). The contents can be heated in and served from the tray-packs. Due to the possibility of flavor loss of the food or damage to the tray-packs, tray-packs should be reheated only twice. 1-20. BAG, WATER, STERILIZING. 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. RANGE OUTFIT. A portable range consisting of a range cabinet with a M2 Burner Unit as a heat source for preparing food in the field or In an indoor area when adequate ventilation is provided. The Range Outfit includes pots, pans, knives, forks, spoons and other cooking utensils and equipment 1-22. ICE CHEST. Foam insulation in walls and lid of ice chest retains temperatures below 500F when food is packed with 80 lbs of ice. Up to 8 cubic feet of food storage is provided. 1-22. ICE CHEST. Foam insulation in walls and lid of ice chest retains temperatures below 50 F when food is packed with 80 lbs of ice. Up to 8 cubic feet of food storage is provided. Change 3 1-5

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