f. Check the preheater and generator valves to ensure they are closed.
g. Pressure test the burner unit in an area 50 feet away from either the gasoline or cooking
area.
h. Do not use vehicle air pump to pressurize the M2 burner.
9. Generator. Avoid inhaling dust or fumes from the generator, and do not place the generator
to your mouth. Dust and fumes can cause lead poisoning. Always follow local Standing
Operating Procedures (SOP) to clear the generator:
a. Loosen the nut at the rear of the generator.
b. Slide the generator forward slightly and lift it from the unit.
c. Drain the fuel from the generator.
d. Clean the exterior of the generator with a wire brush, then wipe it clean with a cloth
dampened with dry cleaning solvent, P-D-680. The flash point of the solvent is 100 degrees
Fahrenheit to 138 degrees Fahrenheit. This solvent is very dangerous to both personnel and
property. Avoid prolonged skin contact.
10. Field Kitchen Site Layout. An ideal site for operation is a level area with a clear operating
space of about 30 square feet and a clear overhead of no less than 11 feet. The site should have
as many advantages as the terrain and conditions permit.
a. For the M59 field range, select a level, firm, well-drained site free of flammable material
(if ground is soft or wet, use gravel or other fireproof material). The site must be clear of
obstacles that might hinder normal operations. If the setup is indoors, the site must allow ample
ventilation. Two M59 field ranges are authorized per 104 soldiers.
b. For the Mobile Kitchen Trailer (MKT), select a level site with a clear operating space of
about 30 square feet and an overhead clearance of at least 11 feet. Allow at least 4 feet between
the kitchen and any obstacles so personnel have room to lower the ramps.
11. Summary. As a supervisor, it is important you know about field sanitation and equipment
management. You must display proficiency in site selection and lay out, operation of equipment,
and the hazards that can occur in the field. Knowing authorization factors, fuel consumption and
operating and maintenance procedures will ensure a successful operation of your field kitchen.
QM 6322
4-8
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