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assemblies heated in a building before installation. These problems are significant as mobility of the MKT was greatly reduced.

After testing both MKTs, it was determined that neither met the standards required for use in an extreme cold-weather environment. The Sixth Infantry Division (Light) therefore implemented other policies and procedures to ensure that soldiers are adequately fed in a field environment under extreme cold. This test encouraged the present Army doctrine that MKTs and A Rations are not to be used within the Sixth Infantry Division (Light) during the period 15 October through 15 April (U.S. Department of the Army, 1993a, b).

AN EQUIPMENT SOLUTION: THE KITCHEN COMPANY LEVEL FIELD FEEDING EQUIPMENT

The Kitchen Company Level Field Feeding equipment (KCLFF) with tentage and a Yukon stove is the current U.S. Army solution to heating rations in cold environments. The tentage is a modified M-577 TOC (Tactical Operations Center) extension. The KCLFF and M-577 TOC extensions have been issued and used with great success. As the M-577 TOC extensions are phased out, the Tent, Expendable, Modular, Personnel (TEMPER) and extendable, modular frame-supported shelter consisting of a collapsible aluminum frame covered with polyester fabric is the best solution to the Sixth Infantry Division (Light) tentage problem. Both are easily set up and taken down, which meets the requirement for quick mobility. The tentage fabric shrinks slightly in cold weather, but it does not create open areas to allow the entry or escape of cold winds or heat, as was the problem with the trailer. All equipment can be transported in a Small Unit Support Vehicle (SUSV) over a variety of terrain.

THE U.S. ARMY FIELD FEEDING SYSTEM

Commanders and unit leaders must understand the U.S. Army Field Feeding System (AFFS) (FM 10-23, 1991) to ensure that the system benefits their soldiers in training and on the battlefield. Command involvement in training and planning for field training and contingency operations must be detailed and comprehensive. They must know ration availability, equipment requirement, logistics support, enhancement requisitioning, and accountability. They must understand the capabilities and limitations of their personnel, both cooks and subsistence handlers.

   

Since the canvas would not stretch correctly, there were open air spaces throughout the trailer's canopy assemblies.



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