Development of a Concept for a Field Kitchen Reconstitution System
SNELL (FOSTER D) INC CLEVELAND OH DESIGN AND DEVELOPMENT DIV
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The objective of this program is to produce a design concept for a system that will reconstitute reheat food which has already been cooked and then frozen, from the frozen state zero F to serving temperature 165F. The system shall be able to reconstitute enough individual portions, preplated meals, or bulk food from zero F to 165F in less than one hour to feed 200 men, and be capable of cooking raw food in emergencies.
- Food, Food Service and Nutrition
- Logistics, Military Facilities and Supplies