thedrifter
02-08-07, 08:24 AM
CAMP FOSTER, Okinawa (February 9, 2007) -- III Marine Expeditionary Force personnel can expect better quality food in the field with the implementation of a new food system recently put to the test here.
Field mess cooks with Food Service Co., 3rd Marine Logistics Group, completed a three-week field training exercise Feb. 1 with the Field Food Service System. The new system allows cooks to prepare a wider variety of menu items faster than in the traditional tent-style field mess facilities.
"The (Field Food Service System) is revolutionizing the way the military field food service operates, and hopefully now, with the capabilities we have, we can help to boost the morale of the Marines in the field," said Cpl. Scott Turek, a food service specialist with Food Service Company.
The new system consists of three 8 feet by 20 feet containers housing a rapid deployment kitchen, a field sanitation unit and a Tray Ration Heating System. It is designed to set up quickly and produce food more efficiently while requiring fewer Marines to do it, Turek said.
"The system provides us with much of the same equipment as a garrison kitchen, giving us more flexibility in the food we prepare, both fresh food and shelf-stable ration meals," he said. "It is also much more efficient than the older M-59 field ranges. In less than an hour, two of us were able to prepare a meal for 50 people."
The training exercise was important because many of the Marines only received three to five hours of instruction on the system at their military occupational specialty school, and others have no experience with it at all, said Gunnery Sgt. Shawn Rollins, operations chief for Food Service Co. He said the Marines need around 40 hours to know how to operate the system effectively.
Rollins also noted that Marines in the company who do have experience with the system said they have all been pleased with its capabilities.
The mobile kitchens also provide cooks with a safer and a more sanitary space. It is designed to stave off the foe of all cooks-dirt and bacteria. Its air conditioned containers, top notch ventilation system and stainless steel floor promote a sanitary environment for cooking, Turek said.
"Everything about this system is a huge improvement over the tent kitchens, especially with sanitation," he said. "The tent kitchens were pallets lined up on dirt that soaked up tons of bacteria."
Older model tent kitchens could also be very hazardous because they ran mostly on gas and required Marines to be very proficient at lighting burners and monitoring gas pressure. The new system alleviates those hazards.
Rollins said the new system is already being used in Iraq and Afghanistan, and it is important Marines with the company get experience with it.
"We plan on taking the system with us on future exercises and the Marines need to have the capability to use the equipment," Rollins said. "We want to train all of the food service Marines we can to be able to operate the system so we can continue to move forward and do our mission, which is to provide the Marines with the best meals we possibly can."
Ellie
Field mess cooks with Food Service Co., 3rd Marine Logistics Group, completed a three-week field training exercise Feb. 1 with the Field Food Service System. The new system allows cooks to prepare a wider variety of menu items faster than in the traditional tent-style field mess facilities.
"The (Field Food Service System) is revolutionizing the way the military field food service operates, and hopefully now, with the capabilities we have, we can help to boost the morale of the Marines in the field," said Cpl. Scott Turek, a food service specialist with Food Service Company.
The new system consists of three 8 feet by 20 feet containers housing a rapid deployment kitchen, a field sanitation unit and a Tray Ration Heating System. It is designed to set up quickly and produce food more efficiently while requiring fewer Marines to do it, Turek said.
"The system provides us with much of the same equipment as a garrison kitchen, giving us more flexibility in the food we prepare, both fresh food and shelf-stable ration meals," he said. "It is also much more efficient than the older M-59 field ranges. In less than an hour, two of us were able to prepare a meal for 50 people."
The training exercise was important because many of the Marines only received three to five hours of instruction on the system at their military occupational specialty school, and others have no experience with it at all, said Gunnery Sgt. Shawn Rollins, operations chief for Food Service Co. He said the Marines need around 40 hours to know how to operate the system effectively.
Rollins also noted that Marines in the company who do have experience with the system said they have all been pleased with its capabilities.
The mobile kitchens also provide cooks with a safer and a more sanitary space. It is designed to stave off the foe of all cooks-dirt and bacteria. Its air conditioned containers, top notch ventilation system and stainless steel floor promote a sanitary environment for cooking, Turek said.
"Everything about this system is a huge improvement over the tent kitchens, especially with sanitation," he said. "The tent kitchens were pallets lined up on dirt that soaked up tons of bacteria."
Older model tent kitchens could also be very hazardous because they ran mostly on gas and required Marines to be very proficient at lighting burners and monitoring gas pressure. The new system alleviates those hazards.
Rollins said the new system is already being used in Iraq and Afghanistan, and it is important Marines with the company get experience with it.
"We plan on taking the system with us on future exercises and the Marines need to have the capability to use the equipment," Rollins said. "We want to train all of the food service Marines we can to be able to operate the system so we can continue to move forward and do our mission, which is to provide the Marines with the best meals we possibly can."
Ellie