THEORY OF OPERATION

TM 10-7360-206-13

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MOBILE KITCHEN TRAILER (MKT)

THEORY OF OPERATION

General. The Mobile Kitchen Trailer (MKT) is an expandable self-contained mobile kitchen facility for

preparation of A and B rations for approximately 250 personnel and tray-pack rations (T-rations) for

approximately 300 personnel.

The MKT has the capability of opening, handling, serving and transposing tray-pack foods. Tray-pack

menu items 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-pack items can be

transported and stored without refrigeration until needed.

THEORY OF OPERATION

The Kitchen is set up in the field by removing the travel covers (1), leveling the trailer, and folding down

the side and end ramps (2). The roof assembly (3) is raised using the roof lifting jacks (4) and locked into

position by the corner post locking assemblies (5). Equipment stowed in the center aisle during movement

is either moved to the end ramps (2) or set up outside the kitchen.

Three ladders (6) are installed to provide access to the Kitchen ramps (2) and the roof canopy (7) is

extended. Side rails (8) are installed and netting or side curtains (9), as determined by the weather, are

installed for protection. The griddle (10), cooking racks (11), and field ranges (12) are set up and the M-2

burner (13) units or Modern Burner Units (MBU) (14) are installed.

Various storage cabinets (15) and an ice chest (16) are provided for food and condiment storage. Counter

tops (17), drop-leaf tables (18), and a cutting board are provided for food preparation.

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