Expeditionary Feeding Kitchen looking to make Field Food Service System a thing of the past

Photo By Pfc. Franklin Mercado | Cpl. Dustin K. McGowen, a food service specialist with Marine Wing Support Squadron 272 from Marine Corps Air Station New River, N.C., stores meat in a freezer for later use during the Expeditionary Feeding Kitchen's week long test aboard Camp Lejeune, N.C., November 18, 2009. Marines worked hard throughout the day to make sure all the meals were complete and ready to serve on time.  

CAMP LEJEUNE, NORTH CAROLINA, UNITED STATES

11.20.2009

Story by Pfc. Franklin Mercado 

II Marine Expeditionary Force   

CAMP LEJEUNE, N.C. — A large seven ton truck rolls in and unlatches its trailer. The trailer extends and opens up into a ready to use kitchen as cooks immediately hook up a generator and get started on making enough food to feed 500 hungry warfighters.

According to officials from Marine Corps Forces Systems Command, this new Expeditionary Feeding Kitchen may be the future of food service operations in the Marine Corps.

The new kitchen system underwent extensive testing aboard Marine Corps Base Camp Lejeune, N.C. from Nov. 16 to Nov. 20, where approximately 1,500 meals were served to personnel from the base each day.

The new time saving equipment took about 45 minutes to construct and become fully operational ... a vast improvement upon the old Field Food Service System, which Cpl. Dustin K. McGowan said was a "logistical nightmare."

"With the old system it took three [seven ton trucks] and a crane just to move it to your location," said McGowan, a food service specialist with Marine Wing Support Squadron 272 aboard Marine Corps Air Station New River, N.C. "With the new system, all you need is one [truck] and you're good to go."

McGowan added that the kitchen's high mobility and minimal energy consumption makes it extremely favorable to the Marines operating it.

"The older food system took two [16 kilowatt generators] to keep it up and running," McGowan explained. "The new system ... only runs off one [10 kilowatt generator]."

Stephen N. Ewing, of Marine Corps Forces Systems Command and the project officer for the week long test, explained that the self contained equipment brings a lot of exciting capabilities to the table, including a system that enables the kitchen's oven and tilt skillet to share heat, saving energy.

Data from the week long test will be used to continue development on the kitchen. Officials hope to field more than 100 of the systems in approximately 10-12 months.

• Date Taken: 11.20.2009
• Date Posted: 11.20.2009 06:25
• Story ID: 41819
• Location: CAMP LEJEUNE, NORTH CAROLINA, US