Army Feeding Manuals

[SCSG-G4]

This thread is setup to load all the applicable military manuals and shorter documents related to feeding people with the various field feeding equipment that I have found information on. It is mainly 'domestic' but will also include foreign cooking equipment used by the US Military, such as the Karcher TFK-250. This will be a replacement for my old "MKT Thumb Drive" that many people on this site with MKT's have received in the past. One of the oldest documents will be "Manual for Army Cooks - 1896". If you have something to add, please post it in a reply to this thread.

 

[SCSG-G4]

Time to get started on uploading some manuals.
AR 30-1 The Army Food Service Program
AR 30-21 The Army Field Feeding System
AR 30-22 The Army Food Program
AR 40-25 Nutrition Standards and Education
AR 600-38 The Meal Card Management System
AR 670-1 Wear and Appearance of Army Uniforms and Insignia
FM 10-23-2 FOOD PREPARATION AND SERVING IN GARRISON FACILITIES
FM 8-34 FOOD SANITATION FOR THE SUPERVISOR
FM 10-23 BASIC DOCTRINE FOR ARMY FIELD FEEDING AND CLASS I OPERATIONS MANAGEMENT

 

[SCSG-G4]

Lets Continue this with the Karcher TFK-250 manuals, starting with the US NAVY (American English version)
and finishing up with the translated original German manuals. The German ones, BILD 1 is the operating instructions, and BILD 2 is the cooking recipes/instructions.

This entire TFK-250 idea started when Dave (mwmules) bought one from Gov Liquidation and didn't know how to set it up for use back in 2011. Here was my translation of how to setup the pressure cooker :

2.1.7.4 double jacket of the pressure boiling kettle and fill VENTILATE
Attention - for the stuffing and destuffing of the jacket may be used only clean water (no salt water).
The double coat is a closed container. It is filled in the following cases, refilled and bled:
- addressed during the operation when the double-valve sheath (43 / 1), and is emanated steam
- after repair work on Pressure cookers,
- when the boiler in cold pressure between 0 and -0.6 bar content.
Figure 44 Pressure Cooker Gauge
0 to -.6 - double coat, fill and vent
-.6 to -1 - ready
(1) trailer with the help of ground-based and set the bubble level.
(2) Vent tap (45/2)
(3) Unscrew the union nut
(4) Jacket fill as well, until the water runs out of the socket piece
NOTE - The jacket may be filled with water from the hot water boiler, given (using) the water hose 1 / 2 (optional) accessories.
(5) Clean the mating surfaces, seal test, replace if necessary and union nut.
Figure 45 Jacket Filled
Water level in the jacket (with arrow pointing inside the jacket - basically to the bottom of the outlet tube)
1. jacketed valve
2. vent valve
3. pipe fittings
4. Nut
(6) Close Vent cock
(7) Bleed
- Pour into empty Pressure cookers at least 6 liters of water.
- Pressure cookers heat up to a pressure of 1 bar in the jacket.
- Vent valve openable
- Steam about 40 seconds can escape
- Vent valve CLOSE

Pictures are as follows 1. USN Data plate 2. Opened up back view 3. Opened up front view.
File BTA-5063289-002-00 1.pdf - Operating instructions Pressure-vaporizing Burner DVB-1
File TFK-250_GB.pdf - a general overview of the system in English.
File TM 10-7360-204-13 The M-59 Field Range (and M-2 gasoline burner)

 

[SCSG-G4]

A few more, this time actual TM's
TM 10-7310-241-12&P Heater, water and rations
TM 5-4610-228-23P Water Distribution Systems
TM 5-5430-226-12 20K and 50K gallon Collapsible water tanks
TM 9-2320-328-14&P Chassis, Containerized Kitchen
TM 10-4500-200-13 Yukon Stove, Immersion Heaters
TM 10-7310-282-10 Force Provider Food Service Equipment (24 items)
TM 10-7310-281-13&P Modern Burner Unit
TM 10-7360-208-13&P Modular Field Kitchen
TM 10-7360-211-13&P Food Sanitaion Center (tent)
TM 10-8340-205-13&P Tent, Kitchen, Flyproof, M1948

 

[SCSG-G4]

Starting off with another oldie , 1882 Army Ranges (cookstoves) found mainly in the old western USA Followed by some of the cooking related Correspondence Courses