QM0433 Lesson 1 - Field Feeding Equipment

QM0433 Lesson 1 - Field Feeding Equipment
LESSON 1
SUBJECT
STUDY ASSIGNMENT
SCOPE
LESSON ASSIGNMENT
Field Feeding Equipment.
Lesson Text (TM 10-7360-204-13, Operation, Care and Maintenance of Field

Ranges; TC 10-1; TM 5-4540-202-12, Immersion Heaters).
Description, capabilities, operation, and safety precautions for the M59

range, M2 burner unit, immersion heater, gasoline lantern, the insulated
food container, and water-sterilizing bag.
As a result of this assignment, you will be able to--
OBJECTIVES
1. Identify the equipment required to set up a field kitchen operation.

2. Identify the uses of field kitchen equipment.
3. Identify the safety precautions required for proper use and care of field kitchen equipment.
TABLE OF CONTENTS
SECTION I, M59 RANGE AND M2 BURNER DESCRIPTION
Field Range Outfit and Accessories
SECTION II, OPERATION PROCEDURES OF THE M59 RANGE AND M2 BURNER
General Procedures
SECTION III, OPERATION OF AUXILIARY MATERIAL USED IN CONJUNCTION WITH THE FIELD
RANGE OUTFIT
Fire Extinguisher
SECTION IV, OPERATION UNDER UNUSUAL CONDITIONS
Operation in Extreme Cold (Below 00 F.)

Operation in Extreme Heat
Operation in Dusty or Sandy Areas
Operation Under Rainy or Humid Conditions
Operation in Salt Water Areas
Operation at High Altitudes
Practice Exercise A
SECTION V, ACCESSORY EQUIPMENT USED TO PERFORM FIELD KITCHEN OPERATIONS
Insulated Food Containers
https://www.lms.army.mil/production/cninv000000000008743/scocontents/external/qm0433/lsn1.htm[9/18/2015 2:05:35 PM]
Water-Sterilizing Bags
Gasoline Lantern
Liquid-Fuel-Fired Immersion Heater
Practice Exercise B
APPENDIX REFERENCES
ILLUSTRATIONS
FIGURE
1
2
3
4
5
6
7A
7B
8
9
10
TABLE
CAPTION
Gasoline field range outfit, Model 59

Gasoline burner unit, Model M2
Field range accessories
Starting instructions
Insulated food container
Water-sterilization bag set up
Gasoline lantern with one mantle and a heat-resistant
globe (Front view)
(Rear view)
Pump with air check valve (cutaway view)
Immersion heater for corrugated cans
Preheating flue
Maintenance and Operating Supplies
LESSON TEXT
SECTION I
M59 RANGE AND M2 BURNER DESCRIPTION
1. FIELD RANGE OUTFIT AND ACCESSORIES.
a. General. The gasoline field range outfit, Model 59 (figure 1), is a portable, self-enclosed, selfcontained heat producing unit used to prepare food. The unit may be operated either in the field, or when
secured, the bed of a carrier, in transit. Provisions are also made for baking in the field range outfit.
Figure 1. Gasoline field range outfit, Model 59.
b. Field Range Outfit. The field range outfit consists of a cabinet equipped with lifting handles,
latches and pins for joining two or more units together for multiple use, and tie-down brackets. The brackets
secure the range to the floor of a carrier, permitting operation while in movement. Tiedown chains are
included in the field range accessory outfit.
c. Burner Unit. The gasoline burner unit, Model M2 (figure 2), is a single burner two tank or U-
shaped tank type. The burner is equipped with a self-contained fuel tank, preheater assembly, generator
assembly, and air control shutter assembly. Two spare generators are mounted on the fuel tanks. The unit
is portable and self-contained, and may be operated independently of the field range cabinet.
Figure 2. Gasoline burner unit, Model M2.
d. Field Range Accessory Outfit. Components of the field range accessory outfit are illustrated
in figure 3.
Figure 3. Field range accessories.
SECTION II
OPERATION PROCEDURES OF THE M59 RANGE AND M2 BURNER
WARNING
If equipment fails to operate,

refer to
troubleshooting procedures in
Chapter 3,
TM 10-7360-204-13.
2. GENERAL PROCEDURES.
a. Inspection. Prior to placing this equipment into operation, make a thorough visual inspection
of the unit. Inspection will include, but not be limited to, the following:
(1) Check exterior of the unit for any signs of damage (dents, cuts, etc.).
(2) Be sure that the doors will open and close easily.
(3) Check the ventilation openings, making sure they are not clogged. There are ventilation
openings on both sides and at the rear of the field range.
(4) Release the burner assembly retaining bar, and slide the burner assembly out.
(5) Check the generator for any visual signs of damage. Inspect burner making sure it is not
broken, or its slots are not clogged.
(6) Check the fuel filler cap, making sure that it is not cracked and the threads are not worn or
stripped. The gasket should not be worn or torn and it should fit tightly.
(7) Check the fuel tank carefully to make sure that it does not leak.
(8) Inspect the preheater and generator valves making sure they will turn off and on.
b. Installation.
(1) Install the field range outfit on a level site, clear of obstacles and, if indoors, allow for
ample ventilation.
(2) For field operation, avoid, if possible, dusty or sandy conditions. Use planks, gravel or
other suitable material for a base where the ground is soft or wet.
(3) When the requirement exists to use two or more ranges, place the second unit so that its
two junction lugs are aligned with the two Junction brackets on the first unit. Join the two units with the two
latch pins.
c. Service.
(1) Clean exterior of field range with hot, soapy water; rinse and dry thoroughly. Clean pots,
pans, etc., with hot, soapy water; rinse; and dry.
(2) Clean the burner by wire brushing it. Run cleaner through slots to remove any foreign
matter.
(3) While burner assembly is out, close preheater and generator valves. Turn knobs
clockwise.
(4) Stand burner assembly on end and remove the fuel filler cap slowly to release pressure.
WARNING
When filling the fuel tank, do not smoke and make sure there is no
open flame in the vicinity. Provide a metal-to-metal contact between
the fuel tank and the container. This will prevent a spark from being
generated.
(5) Fill fuel tank with approximately 2 gallons of gasoline. See table 1 for the type and amount
of gasoline required for eight hours of operation. Replace filler cap and hand tighten. Place burner
assembly in horizontal position.
(6) Turn preheater cleaning orifice control completely around 2 or 3 times. Finish with handle
pointing down.
(7) Place burner unit all the way in cabinet for storage at night.
Table 1. Maintenance and operating supplies.
WARNING
Do not operate the field range outfit in an enclosed area without providing
ample ventilation to prevent the accumulation of carbon monoxide .
Constant inhalation of carbon monoxide fumes will result in serious injury
or death.
d. Starting. Refer to figure 4 and proceed as follows to start the burner assembly.
(1) Take M2 to the designated lighting area.
(2) Remove air valve cap and, using hand pump, operate pump until pressure reads 8 to 8
pounds per square inch (p.s.i.) as indicated on the pressure gage. Replace air valve cap.
(3) Test unit with soapy water for leaks.
(4) Place preheater shield over preheater.
(5) Open preheater valve for 15 seconds, then close.
(6) Apply a lighted match close to preheater head and ignite. Allow gas to burn for
approximately 15 seconds.
(7) Open preheater valve one-quarter turn counterclockwise. Allow preheater to burn for one
minute after ignition; then turn preheat valve fully counterclockwise.
CAUTION
This shield is hot; improper handling may cause injury. Heated shield
should be handled with care.
(8) Allow preheater to burn three minutes or until full length of generator is hot to the touch.
Operate air control shutter lever until air shutter is in the half-open position. Remove the preheater shield.
(9) Turn generator valve knob slowly counterclockwise until the flame is directly under the
cooking utensil. Burner should ignite immediately upon opening the valve.
(10) Adjust shutter lever until burner flame color is green. Turn preheater valve knob fully
clockwise.
(11) Adjust generator valve knob to desire temperature and return generator valve knob to
holder.
(12) Maintain fuel system operating pressure between 8 and 20 pounds as shown on the dial
of pressure gage. If pressure exceeds safe operation range (red area of gage) , turn flame down to about
one-half size for 30 minutes. If pressure goes beyond 25 PSI turn unit off.
WARNING
Do not release the fuel air pressure while the unit is lighted, while
smoking, or near an open flame.
e. Stopping. To stop the equipment, turn the generator valve know (figure 4) clockwise until
tight. Remove knob and place it in the generator control knob holder (figure 4).
Figure 4. Starting instructions.

SECTION III
OPERATION OF AUXILIARY MATERIAL USED IN CONJUNCTION
WITH THE FIELD RANGE OUTFIT
3. FIRE EXTINGUISHER.
a. Description. The carbon dioxide type fire extinguisher (figure 3 (15)) is used on the equipment
in areas directly related to the preparation of food. The extinguisher is hand held and has a squeeze-grip
control.
b. Operation. To operate the fire extinguisher, perform the following:
(1) Remove fire extinguisher from its location.
(2) Break seal by pulling safety pin from its handle.
(3) Point horn at base of flame.
(4) Press trigger for discharge and direct stream at base of flame.
c. Maintenance. The weighing and recharging of the extinguisher will be accomplished by fire
fighting personnel as defined by local policy.
NOTE
When equipment is in continuous use, a monthly inspection will be

accomplished by means of visually inspecting the lead wire seal to
determine if it has been broken. In the event that the seal is broken,
responsible personnel will weigh the extinguisher before replacing seal.
SECTION IV
OPERATION UNDER UNUSUAL CONDITIONS
4. OPERATION IN EXTREME COLD (BELOW 0 F.).
a. Initial tank pressure may need to be pumped until pressure reads 8 pounds per square inch
(psi) as indicated on the air pressure gage.
b. Keep the fuel tanks filled with 8 quarts (7.6 liters) of gasoline or until fuel can be seen at the
bottom of the fuel filler tube, when the burner unit is vertical and not in operation. This will help to prevent
moisture from accumulating the fuel tank.
c. Adjust the air control shutter as required to ensure a greenish color flame.
d. Remove any accumulation of moisture at regular intervals.
5. OPERATION IN EXTREME HEAT.
a. Never place more than 8 quarts (7.6 liters) of gasoline in the burner unit. The unit is properly
filled when the fuel can just be seen at the bottom of the fuel filler tube. Overfilling does not have sufficient
space for expansion. During extreme heat tank pressure may be pumped to 3 to 5 psi on gage.
b. If the unit is to be operated indoors, provide adequate ventilation.
c. Observe the air pressure gage often.
6. OPERATION IN DUSTY OR SANDY AREAS.
a. Erect a protective shelter for the unit where possible. In temporary installations, take
advantage of natural barriers.
b. Where water is available, keep the immediate area wetted down. Keep the unit and
accessories as clean as possible; pay special attention to the burner unit and utensils.
c. Keep dirt and grit out of the fuel system and reserve fuel supply.
7. OPERATION UNDER RAINY OR HUMID CONDITIONS. When the equipment is operated

outdoors, erect a shelter, if possible. When not in use, the unit will be covered with canvas or other
waterproof material. Remove the cover during dry periods, open the doors, and allow the unit to dry out.
Keep the fuel filled with 8 quarts (7.6 liters) of fuel.
8. OPERATION IN SALT WATER AREAS.
a. Keep equipment free of contact with salt water, whenever possible. If contact is made, or if
equipment is exposed to salt spray, wash equipment frequently with clean fresh water.
b. Coat exposed surfaces of the range cabinet and burner assembly with corrosion preventive
compound, P-14, Military Specification MIL-C-10382, NSN 8030-00-251-5048.
9. OPERATION AT HIGH ALTITUDES. Inspect the fuel pressure gage at more frequent intervals.
Adjust the air control shutter as needed to compensate for air pressure changes.
PRACTICE EXERCISE A
SECTION V
ACCESSORY EQUIPMENT USED TO PERFORM FIELD KITCHEN OPERATIONS
10. INSULATED FOOD CONTAINERS.
a. Description. In field kitchen operations, insulated food containers are used to keep food at the
proper temperature until it is served. An insulated food container (figure 5) is 9 inches wide, 15 inches high,
and 21 inches long. The inside of the container has an inner and an outer layer of aluminum alloy with an
insulated filler between the two layers. Similar filler materials insulate the loosely hinged lid attached to the
container. A rubber gasket on the lid forms a watertight seal when the pressure clamps are fastened in
locking positions. An insulated food container has three aluminum inserts, each with a tightly fitted cover.
The container should not be used without the inserts. Each insert holds about 5 2/3 quarts. Food cooked in
the field kitchen is placed in the inserts, which are then placed in the container. Food is served from the
container in the rear area or in the forward area. Inserts that hold hot food and inserts that hold cold food
should never be placed in the same insulated food container.
Figure 5. Insulated food container.
b. Heating and Filling. Before hot food is put in the container, the container and inserts should
be heated for 30 minutes by filling the container with boiling water, placing empty inserts in the container,
and closing container cover. As soon as the hot water is poured from the heated container, the inserts may
be filled with hot food and the insert lid securely fastened. The inserts that bold hot food are placed in the
container, and the container cover is closed. A properly heated insulated food container keeps food hot for.
3 to 5 hours.
c. Cooling and Filling. The container should be cooled for 30 minutes before cold food is placed
in it. This is done by filling it with crushed ice or ice water, placing empty inserts in the container, and closing
the container cover. Ice must be crushed before it is placed in the container to keep from damaging the
liner. If moisture leaks into the insulated material, the container becomes unserviceable and must be
replaced. As soon as the ice or ice water is removed from the container, the inserts may be filled with cold
food and the insert lid securely fastened. The inserts that hold cold food are placed in the container, and the
container cover is closed. A properly cooled insulated food container keeps food cold for 3 to 4 hours.
d. Labeling. After insulated food containers are filled, they are labeled to identify the contents. A
good label can be made by placing a strip of masking tape across the top of the container cover and writing
the menu item and number of servings on the strip.
e. Distribution. Under combat conditions, the containers may be used to feed troops at several
sites. The food is sent to each site by any available transportation. Distribution is faster if a code letter or
code color is used to identify each site. To make sure that the menu is the same for each site, labels on the
containers must show the menu items, number of servings, and the site code.
f. Cleaning. The insulated food container and inserts should be cleaned before and after each
use. Separate parts should be removed and washed in hot, soapy water and then rinsed with boiling water.
(Never immerse container.) Proper care of rubber gaskets keeps them from warping or losing their shape.
For the old type of insulated food container, the rubber gasket should be replaced immediately with flat sides
down and allowed to dry in place; for the new type, the gaskets should be placed on the lid and allowed to
dry. Rubber gaskets should not be hung or placed in the sun to dry.
11. WATER-STERILIZING RAGS. Description. In field kitchen operations, water-sterilizing bags are
used to store and dispense treated water. These 36-gallon canvas containers are issued on the basis of
one bag for each 100 men. A water-sterilizing 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 from a pole mounted horizontally
(figure 6), 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. Treated water for filling the bags is brought to the area in water trailers, tank
trucks, or water cans. Canteens should be filled from the bags to cut down on the use of water. Use and
care of water-sterilizing bags and the approved methods of sterilizing water are given in FM 21-10.
Water-sterilization bag.
Figure 6. Water-sterilization bag set up.
12. GASOLINE LANTERN.
a. General. The source of artificial light for the field kitchen is the gasoline lantern (NSN 62u-00170-0430), figure 7. It is a one-mantle lantern and holds 1 pints of gasoline. The lantern can stay lit for 810 hours on a full tank. It can be hung by the bail. Personnel must be encouraged to keep safety in mind
when working with the lantern. It can cause severe burns and fires.
b. Initial Preparation. Before the gasoline lantern is lighted, the user must follow the steps listed
below.
(1) Install the Mantle. Install the mantle as follows:
(a) Unscrew the hood retaining nut on the top of the lantern and remove ventilator hood
and globe from the frame of the lantern.
(b) Take off any remnants of old mantle or string which may be attached to the mantle
holder.
Figure 7A. Gasoline lantern with one mantle and a heat-resistant globe.
Rear view.
Figure 7B.
(c) Slip new mantle over end of mantle holder. Distribute the mantle fabric evenly about
the mantle holder so that the mantle touches no part of the lantern except at the point where it is attached.
(d) Tighten the drawstring firmly to groove in mantle holder and wrap it around itself one
time. Tie drawstring with square knot and cut off excess string.
(e) Partially unscrew fillercap from lantern to release any pressure in fount. Then wait until
the fumes have dissipated and tighten the fillercap. Apply match flame to bottom of mantle and allow mantle
to burn until the rayon is burned of f and only the white ash is left.
(f) Install globe, ventilator hood, and hood retaining nut. After mantle has burned, allow it
to col 2 or 3 minutes. Tighten fillercap fingertight.
(2) Fill the Lantern. Fill the lantern as follows:
(a) Unscrew fillercap. Make sure that the gasket is on and in good condition.
(b) Turn valve fully clockwise to close fuel valve.
(c) If possible, strain the gasoline through a clean cloth or a fine mesh strainer.
(d) Place lantern in an upright position. Make sure that the lantern is level.
(e) Fill the fount with gasoline to about three-fourths full. Use a funnel to keep the
gasoline from spilling. Space must be left for air.
(f) Place and tighten the fillercap. Do not use wrench or pliers to tighten cap.
c. Lighting and Shutting Off Lantern.
Lighting the Lantern. When the lantern is lighted in an enclosed area, take the globe off to
give good ventilation. The following steps should be used to light the lantern.
(a) Let out any pressure in the fount by partially unscrewing the gasoline fillercap. When
the air has been let out through the drilled hole in the edge of the fillercap fingertight.
(b) Make sure that the fuel valve is closed and turn pump plunger handle counterclockwise
two full turns to open air check valve inside the pump barrel.
(c) Pump 15 to 25 full strokes into fount to build up air pressure. Hold thumb firmly over
the small hole in the end of the pump plunger handle on the down stroke and lift the thumb on the upstroke
(figure 8).
Figure 8. Pump with air check valve (cutaway view).
(d) Push the pump plunger handle down as far as it will go so that the plunger returns to
its normal place inside the pump barrel. Close the air check valve by turning the plunger handle fully
clockwise. Tighten the valve firmly with fingers.
(e) Hold a lighted match under the mantle. If globe is mounted on lantern, put a lighted
match through the large opening in the frame. When the lighted match is under the mantle, turn the fuel
valve one-quarter turn counterclockwise to open valve slightly. Mantle should light as soon as gas vapors
reaches it, which might take 15 seconds.
(f) After the mantle burns brightly, gradually open the fuel valve as far as possible, about
three full turns counterclockwise.
(g) If the light dims, pressure on the fuel needs to be built up. Pump several strokes to
build pressure and to keep the light bright.
13. LIQUID-FUEL-FIRED IMMERSION HEATER.
a. General. In the field, you heat water for kitchen cleanup operations with the liquid-fuel
immersion heater (see figure 9). You attach an immersion heater to a corrugated can at the seam of the
can. You also attach four 2-foot pieces of air conditioning/heating pipe to the collar of each immersion
heater. Make sure you line up all the air conditioning/heating pipe seams so that they face to the rear, away
from where the operator will stand.
Figure 9. Immersion heater for corrugated cans.
b. Difference in Models. The main difference in the two models of immersion heaters is the
method used to preheat and light each heater. To light the old model immersion heater (NSN 4540-00-2666835), one lighter torch must be manually inserted into the flue compartment to preheat it and another lighter
torch is used to light the burner compartment. The newer immersion heater (NSN 4540-00-453-9140, Model
447-2EX) has a lighter cup which is mechanically pivoted inside the burner compartment. The lighter cup
pivot arm forms a handle and extends outside the burner compartment. An operator of this immersion
heater must move the handle to pass the lighter cup from the flue compartment to the burner compartment.
c. General Hints and Precautions.
(1) Keep a fire extinguisher close to the equipment.
(2) Pick a site for the corrugated can that is level and as sheltered as possible.
(3) Pipe exhaust fumes outside before operating the heater within an enclosure.
(4) Wipe up all spilled fuel and be sure that the fuel valve end of the fuel tank is free of fuel
and dry. Before lighting the burner, be sure that there is no fuel in the combustion chamber of the heater.
(5) Never operate an immersion heater unless the water level is at least 3 inches above the
top of the combustion chamber. Fill the corrugated can with water to a point within 6 inches beneath collar
assembly of heater.
(6) Use two lighters when lighting the older model immersion heater (NSN 4540-00-266-6835)
--one to preheat the flue compartment, the other to light the burner compartment. Keep face away from
heater when lighting burner.
(7) Never hold lighters under fuel valve to wet them with fuel.
(8) A glove must be worn when the flow from the fuel valve is adjusted to a fast drip. Never let
fuel flow in a continuous stream. Be sure that the heater is level at all times so that the fuel drops hit on the
center of the vaporizer plate. If the fuel tank cradle, strap assembly, or hanger is defective, keep the heater
level by inserting a clean brick, block of wood, or any other suitable material of the proper size between the
front of the doughnut-shape combustion chamber and the inside wall of the can at the bottom. This is done
as a temporary measure until you can get it fixed properly.
(9) Do not use soldier to mend any part of the heater except the fuel tank.
(10) Other liquid fuels may be used, but leaded or white gasoline should be used because it
burns cleaner and causes less smoke. Smoke may give away your position to the enemy.
d. Starting.
Preparation for starting.
(a) Inspection.
1. Inspect the entire heater assembly for signs of physical damage.
2. Inspect the heater to be sure that it is properly assembled, secure, clean, correctly
adjusted, and for evidence of fuel leaks.
3. Correct deficiencies within the scope of organizational maintenance before placing the
heater in service.
(b) Preheat Flue. Immersion heater NSN 4540-00-260-6835.
1. Open vent plug as far as possible.
2. Soak lighter in a mixture of half gasoline and half engine oil. DO NOT SATURATE
LIGHTER BY HOLDING IT UNDER THE FUEL DRIP VALVE.
3. Use a match to ignite lighter.
4. Swing draft gate to one side and insert burning lighter into fuel compartment (figure
10). The heat from the lighter causes a draft down the burner compartment, around the combustion chamber, and
up and out the flue compartment.
Figure 10. Preheating flue.
5. Remove lighter in about 2 minutes and close the draft gate.
(c) Preheating Flue Model 447-2EX.
1.. Open vent plug at top of fuel tank and swing lighter cup below drip valve.
2. Open drip valve until lighter cup is 1/4 full of gasoline.
3. Ignite fuel in lighter cup and return cup for preheating of flue. Allow lighter cup to burn
in fuel for approximately 1 minute.
(d) Starting Immersion Heater (NSN 4540-00-266-6835).
1. Immediately after preheating the flue, place the burning lighter on top of the vaporizer
plate.
2. Wearing a glove on the hand, open fuel valve slightly and allow fuel to drip on
vaporizer plate.
3. Adjust fuel valve until fuel flows in rapid drops but not in a fine stream.
4. Leave lighter in burner compartment until its flame burns out and then remove
the lighter.
5. Make final adjustment of fuel valve to obtain flame desired.
6. Close hood and leave it closed during operation.
7. Check for and wipe up any spilled fuel.
(e) Starting Model 447-2EX.
1. After 1 minute, swing burning lighter cup so that edge is below drip valve.
2. Open drip valve and stream will ignite from burning lighter cup.
3. Swing lighter cup back to flue.
4. Adjust fuel flow to just below smoke point.
CAUTION
Do not expose face to burner chamber while lighting.
e. Stopping.
(1) Close fuel valve and vent plug.
(2) Remove stack and fuel tank from heater assembly. Remove heater from can and turn
upside down so that any accumulated fuel in the combustion chamber can drain out.
PRACTICE EXERCISE B
Table of Contents

QM0433 Lesson 1 - Field Feeding Equipment

Diunggah oleh

Informasi Dokumen

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

QM0433 Lesson 1 - Field Feeding Equipment

Diunggah oleh

Hak Cipta:

Format Tersedia

QM0433 Lesson 1 - Field Feeding Equipment

Field Feeding Equipment.

Lesson Text (TM 10-7360-204-13, Operation, Care and Maintenance of Field

Description, capabilities, operation, and safety precautions for the M59

As a result of this assignment, you will be able to--

1. Identify the equipment required to set up a field kitchen operation.

SECTION I, M59 RANGE AND M2 BURNER DESCRIPTION

Field Range Outfit and Accessories

SECTION II, OPERATION PROCEDURES OF THE M59 RANGE AND M2 BURNER

SECTION IV, OPERATION UNDER UNUSUAL CONDITIONS

Operation in Extreme Cold (Below 00 F.)

SECTION V, ACCESSORY EQUIPMENT USED TO PERFORM FIELD KITCHEN OPERATIONS

Insulated Food Containers

https://www.lms.army.mil/production/cninv000000000008743/scocontents/external/qm0433/lsn1.htm[9/18/2015 2:05:35 PM]