TM 10-7360-226-13&P
CONTAINERIZED KITCHEN (CK) 0006 00
OPERATION UNDER USUAL CONDITIONS
0006 00-28
Table 2. Loose Item Packout List – Continued
ITEM QTY PACKOUT LOCATION
Ladle, 8-ounce, 12-inch handle 4 Shelf under the ovens
Measuring cup, 4-quart 2 Shelf under the right oven
Measuring set, spoons 2 In table drawer
Pan, baking and roasting,
w/cover
4 Under the cook center, left side
Pans, baking, full size 10 Inside the mobile warming cabinet
Peeler, potato, hand 3 In table drawer
Pot, cooking, 10-gal, w/cover 3 Nested inside each other, on the lower shelves of
the mobile storage cabinets
Pot, cooking, 15-gal, w/cover 3 Lower shelves of the mobile storage cabinets
Skimmer, kitchen 2 In table drawer
Spoon, food service, 15-inch 4 In table drawer
Spoon, food service, 21-inch 4 In table drawer
Spoon, serving, slotted, 15-inch 4 In table drawer
Steam table pan, full size 8 Inside the ovens
Steam table pan, half size 4 Inside the ovens
Tongs, food service, 12-inch 4 In table drawer
Food turner (spatula), 20-inch 4 In table drawer
Equipment Packout
Ensure that all components have completely cooled before initiating
packout.
Cook Center
Figure 16 illustrates the locations of the items packed on or within the cook center.
GRIDDLE
TABLES (2)
BLANKET (COOK
POT CRADLE
ADAPTERS
PACKED INSIDE)
LAMP BOX
TABLES (2)
IFC (3)
IFC (2)
MBU (MBUs
REMAIN
IN PLACE)
COOK POT CRADLE
2
ROASTING PAN
(4)
STEAM TABLE
INSERT
Figure 16. Cook Center Packout.
WARNING
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