Photo By Sgt. Ian Thompson | Sgt. Tomiko Jones and Sgt. Gerron Singleton, Culinary Specialists assigned to I...... read more read more
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Sgt. Ian Thompson
2ABCT UPAR
Fort Stewart, Ga.-- Leaders with 703rd Brigade Support Battalion, 2nd Armored Brigade Combat Team, 3rd Infantry Division, conducted field feeding training Jan. 22-26, at Fort Stewart, Ga.
Each quarter culinary noncommissioned officers (NCO) from the Spartan Dining Facility, provide training to the battalion culinary teams. This quarter’s training focused on four pieces of tactical feeding equipment; the Containerized Kitchen, the Multi-Temperature Refrigerated Container System, the Assault Kitchen, and the Food Sanitation Center.
During the training, the leaders guided the Soldiers through assembly and disassembly procedures of each piece of feeding equipment.
Staff Sgt. Antonio Boller, a culinary NCO attached to H Company, 3rd Combined Arms Battalion, 67th Armor Regiment instructed Soldiers on the proper use of the containerized kitchen (CK).
“The CK can accommodate feeding of a few hundred Soldiers a day,” he said. “It’s important to demonstrate how to operate the grill and oven before having Soldiers get hands-on with the equipment themselves.”
After the demonstration, each Soldier was timed on how quick they could assemble and disassemble the CK.
Sgt. Tomiko Jones and Sgt. Gerron Singleton led a class on the Multi-Temperature Refrigerated Container System (MTRCS), a tactical refrigeration system that can keep food cold in a field environment for extended periods of time.
Their class focused on the importance of maintaining Army equipment.
“Preventative maintenance checks and services are the operator’s responsibility,” said Jones. “Getting together every quarter gives us the opportunity to ensure our Soldiers are qualified and prepared to support Spartans on the battlefield.”
| Date Taken: | 01.23.2018 |
| Date Posted: | 01.29.2018 15:26 |
| Story ID: | 263734 |
| Location: | FORT STEWART, GEORGIA, US |
| Web Views: | 65 |
| Downloads: | 2 |
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