Product Group 3 Mobile Catering Systems ISO 9001 AQAP Certified Quality Assurance System No. FM 12810 110 3.2.1 TFK 250 Tactical Field Kitchen What is every army's most important weapon? Experienced commanders all Kärcher, the mobile over the world are aware that a catering properly motivated soldier is the most important "weapon" in a systems'specialist, modern army. The right food designs, tests and ensures this kind of motivation produces highly advanced and mission readiness and thus kitchen equipment for the morale of all the troops. For that a hot, tasty meal every day mobile applications with plays a decisive role in the past. the armed forces, civil Boost the morale of your troops defence and disaster with Kärcher's newly developed control organizations as TFK 250 tactical field kitchen. It has been designed for use under well as charity aid "Air Land Battle 2000" conditions organizations. and ensures fast and efficient troop catering with plenty of variety. Give your soldiers the best available: Kärcher's TFK 250. The tactical field kitchen for the coming decades was deve- . loped together with the German army over a period of more than 5 years. The Karcher TFK 250 came out of the extremely tough evaluation trials. Never before were such strict standards set for a mobile kitchen. And never before were the stringent specifications for kitchen technology, vehicle technology, logistics, ease of maintenance and environmental protection so perfectly converted into practice. Why are the world's military cooks so enthusiastic about Kärcher's new diesel burner? Diesel burners are undoubtedly the safest for field kitchen The The burner has a fuel tank with a all lids are made of drawn heart of every field kitchen, it Why are chefs, nutritional experts capacity of 4.8 litres (5 US qts) stainless steel (18 % Cr, 10% Ni) burns completely odourless and and logistics commanders so and is connected via the safety with smooth-contoured corners without taste. The burner can be proud of the new TFK 250? unit to a 6.9-litre (0.24 cu.ft) air (small drawing radii) to make fuelled by diesel, heating oil, tank. The pressure reducing them very easy to clean. kerosene or paraffin and Chief cooking instructors in the valve integrated in the safety unit ■ The pressure boiling pan, produces a 1400°C (2550°F) Bundeswehr made the following is set to 5 bar (72.5 psi). This flame. The independent burner is comparison: "The new frying/baking centres and means the burner output remains made completely of corrosion- Bundeswehr Kärcher TFK 250 is teamaker are independent constant regardless of the proof materials and can also be as good in its own right as the systems which can be removed pressure in the air tank. used as a separate unit outside Leopard II is among the world's from the kitchen block as After a preheat phase lasting the field kitchen. combat tanks". complete assemblies with the about 2.5 min., i.e. the pressure ■ Each TFK 250 is equipped with tools provided. in the air tank drops about 2.5 Decisive benefits: 4 independent burner bar (36 psi), and a transition compartments with 4 self- phase lasting approx. 1 minute, ■ All boiling, frying and baking sufficient burners. the burner's output can be pans are designed in accordance infinitely varied between a An easy-to-use single, knob with the GASTRONORM minimum of 8 kW and a control enables burner output to container system to DIN 66075. maximum of 18 KM The C0 ■ be infinitely varied between 8 and 2 The most modern techniques 18 kW (net). content in the flue gas reaches a can be used, i.e. from biological The burner can operate for up to maximum of 10% very quickly. cooking to pressure roasting. 8 hours without a refill. The air The flue gas temperature ■ Compact construction means pressure required for remains steady at about 150°C optimum mobility for front-line independent operation can be (300°F) In practice, the tank is and support troops: For transport produced by a foot or hand pump filled once daily with fuel and is in difficult terrain, by road, rail or or the tractor vehicle's tyre then ready for breakfast, lunch ship, as a suspended load on the inflation system. and the evening meal (24-hour Chinook helicopter and as an ■ An emergency furnace enables operation for 250 soldiers). The external load for the front-line specially designed fuel tank filler solid fuels, i.e. wood, coal, peat units of the RAF on the Harrier funnel helps avoid overfilling and etc., to be burnt VSTOL aircraft. fuel spillage. ■ ■ Efficient gas burners are also Pressure boiling pan, pressure available as options. fryer, hot-water boiler, oven and Double-walled pressure boiling pan ■ The two 150-litre (40 US gal), double-walled GASTRONORM pressure boiling pans permit "biological" cooking (vitamins, nutrients and minerals are not The low-pressure range up to drain cock. The 150-litre (40 US overcooked) at up to 0.4 bar (5.8 max. 0.4 bar (5.8 psi) and gal) pans feature a drain chan- psi) for maximum nutritional approx. 110°C (230°F) was nel and a newly developed, 40 effect. Fuel savings of 70% are selected after thorough analysis mm I. D. drain cock for rapid possible because cooking times of research work carried out all emptying. are up to 70% shorter over the world. The temperature The use of perforated (irrespective of altitude). range required for pressure GASTRONORM cooking inserts ■ The evacuated jacket is filled cooking at pressures higher than ensures fast distribution while with only a small amount of water 0.7 bar (10.15 psi) is more likely retaining vitamins. Food is and guarantees that food does to have a negative effect on taken from the pressure boiling not burn or stick during fast and various types of vegetables. pan and put directly into the uniform heating. The easily used ■ The pressure boiling pans new "Thermoports", insulated evacuating valve prevents the have a 1° slope towards the food containers, for quick boiling pan being destroyed by transportation to the troops. operating errors. As cooking times are fast (e.g. rice in 30-40 minutes, vegetables in 10-25 minutes, potatoes in 25-30 minutes), there is no need for the inconvenience of cooking while on the move. ■ The food can be left in the double-walled pans for a rapid change in location. Their special construction means that temperature drops at a rate of only 1ºC (1.8ºF) per hour (bacteria cannot survive) and is still more than 80ºC (1 76ºF) after 20 hours. ■ The pressure cooking system (biological cooking) uses the principle of evaporating a small quantity of water in a sealed pan. The steam valve remains open until only steam emerges from the valve. There are then only very small amounts of oxygen in the boiling pan which could enter into a harmful combination with the food being cooked. Apart from the nutritional benefits, colour and taste are fully preserved. About what are cooks everywhere so enthusiastic? Integrated baking centres Combination frying/ baking The GN 2\1 integrated ovens are centre suitable for baking bread and ■ The frying/baking centre is cakes, roasting poultry and other located at the rear of the field meats as well as preparing kitchen trailer. It comprises 2 vegetables and rice. Two levels frying pans, each with a capacity are heated with only one burner. of 53 litres (14 US gal), and 2 This achieves energy savings of ovens. up to 70%. The burner enables ■ Two combination pressure the temperature in the oven to be infinitely varied up to 300°C frying pans, each with a capacity (572°F). The two baking levels of 53 litres (14 US gal) (2 GN 1/1 (slide-in shelves) enable bread to - 150 mm (6 in) deep). be baked evenly on 1\1 baking ■ A patented heating system sheets. The oven door is ensures uniform distribution of designed to permit baking and heat. The entire cooking surface roasting with or without reaches 230°C ± 30°C (446°F ± circulating air. The baking 54 °F) in 20 minutes. Fast and temperature is shown on the uniform temperature distribution control panel. The floor of the is achieved by the evacuated oven is a sandwich construction heating tubes. This enables to prevent distortion at high pieces of frying meat and roasts temperatures. Arabic bread, to be cooked evenly. European coarse bread or French baguette or any other Large roasts can be kind of bread can be baked to pressurecooked within a very perfection. Pizzas can be cooked short time to obtain meat which is on 8 GN 1\1 baking sheets just juicy inside and crisp outside. as successfully as mutton or beef The heat retained by the 10 mm roasts. The RAF cooks made (0.4 in) thick compensating base their pies and the US army cooks enables juicy steaks to be conjured up tasty ham dishes cooked. from the field kitchen. Large Kärcher's demonstration cook pieces of ham are cooked for was impressed by the variety of about 30 minutes in the boiling dishes the international military pan until they are tender. They cooks prepared in the pressure are then put in the oven for about frying pan. GIB RAF cooks fried 20 minutes to roast. “scampi in beer batter”, Spanish army cooks made "Paella", the Safety is priority number one! Luxembourg army chef made The lids of pressure boiling pan "whale steaks" during NATO's and pressure frying pan are "Avalanche Express" manoeuvre equipped with a safety valve in northern Norway.