Navy, Marine Corps, Air Force Food Service Programs

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Navy, Marine Corps, Air Force Food Service
Programs

• Bob Bernazzani
• Combat Feeding Directorate (CFD)
• DSN 256-4357 [phone]
• robert.bernazzani_at_us.army.mil

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The CFD Team
Office of the Director-Gerry Darsch
Biology Nutrition Physics Microbiology Biochemist
ry Dairy Science Bioengineering Food Science Food
Packaging Food Technology Materials Science Food
Engineering Inorganic Chemistry Electrical
Engineering Chemical Engineering Mechanical
Engineering Operations Research Management
Program Integrator, Kathy Evangelos Senior
Advisor, Nutritional Biochemistry/Advanced
Processing, Dr. Pat Dunne
basic applied research /technology demonstration

• Performance Enhancement/ Food Safety, Betty
  Davis
• Advanced Processes/Packaging, Jeanne Lucciarini
• Equipment and Energy Technology, Don Pickard

advanced development/engineering

• Individual Combat Rations, CW4 Steve Moody
• Group Rations, Bob Trottier
• Systems Equipment Engineering, Bob Bernazzani
• Food Service Equipment Team (PM-FSS), Gregg
  Gildea

operations/maintenance

• Food Engineering Services Team, Ray Valvano

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Systems Equipment and Engineering Team (SEET)

• Mission
• To conduct research, development, and engineering
  in support of the Navy, Marine Corps, and Air
  Force requirements for field food service
  equipment and kitchen/galley systems.
• Key Technologies/Capabilities
• Galley/kitchen design
• Electric and fuel-fired food service equipment
  design
• Refrigeration design
• Field Sanitation and Scullery design

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Navy Field Feeding Programs

• Current Programs
• JSN 04-1 Navy Navy Food Service
  Modernization
• JSN 04-12 Navy Process Control
• JSN 03-21 Navy Future Navy Galleys
• Tech Base Navy Automated Dishwasher SBIR Mgt
• ONR/RTT Navy Modified Atmospheric Packaging
  (MAPS)
• New Starts in FY08
• JSN 04-46 Navy Smart Galley Inventory
  Management
• JSN 04-21 Navy Galley Feeding Carrier
• JSN 07-44 Navy COMM-Z Kitchen Upgrade
• New Starts in FY09
• JSN 04-36 Navy Hatchable Submarine Galley
• JSN 06-16 Navy Naval Refrigeration

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Smart GalleyProcess Control System

• Objectives
• Improve operational monitoring, supervisory
  process control and diagnostics/prognostics
  capabilities of food service equipment and
  systems
• Demonstrate equipment control system and galley
  management and information systems

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Automated Shipboard Dishwashing System

• Objectives
• To develop and demonstrate an automated shipboard
  dishwashing system that will significantly reduce
  shipboard manning requirements.
• To reduce the space onboard ships required to
  conduct scullery operations.

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MAPS TECHNOLOGY

• Fresh produce is a living, respiring organism
• When the energy supply runs out, the produce dies
  
• Cooling produce reduces metabolic rate
• Lowering the oxygen level reduces metabolic rate

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Navy Transformation
Develop a single, coherent food service strategy
that satisfies emerging operational requirements,
leverages technology and commercial best
practices, optimizes financial resources, and
meets stakeholder expectations.
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Air Force and Marine Corps Field Feeding
Programs

• Current Programs
• JSN 06-01 AF Basic Expeditionary Airfield
  Resources (BEAR)
• Customer MC UGR-A Ration Equipment Study
• Customer MC Quad Cold Program (Component of
  E-TRHS)
• JSN 98-05 All Product Improvements to Fielded
  Food Service Equip
• New Starts in FY08
• JSN 06-36 AF Electric Single Pallet
  Expeditionary Kitchen (E-SPEK)
• Customer MC Expeditionary Field Kitchen (EFK)
• New Starts in FY09
• JSN 06-26 AF Advanced Designed
  Refrigerator (ADR) P3I
• JSN 06-28 All Aerogel Insulation Technology
  Evaluation

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Enhanced-Tray Ration Heater System (E-TRHS)

• Objective
• Develop a feeding system to support forward
  feeding (GCE) for mobile and mobile deployment
  scenarios
• Capable of preparing the full DoD family of
  operational rations (UGR-A, UGR-B, and UGR-HS)
  for 250 Marines
• Fill the gap between MREs and larger feeding
  platforms

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Quad RefrigeratedContainer System (QRCS)

• Objective
• Develop a rugged, mobile, and fully sustained,
  refrigerated container system for the USMC
• Meet or exceed the Marine Corps expeditionary
  field feeding and embarkation requirements
• Support the USMC efforts to reduce the field
  feeding deployment and logistical footprint

Photos shows two QRCS coupled together
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Expeditionary Field Kitchen (EFK)

• Objective
• Develop a lightweight, rapidly deployable mobile
  feeding system
• Capable of preparing the full DoD family of
  operational rations (UGR-A, UGR-B, and UGR-HS)
  for 500 Marines
• Fill the gap between the Tray Ration Heating
  System and the Field Food Service System

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Marine Corps Programs
Support Marine Corps Strategy 21capabilities to
provide the combatant commanders with scalable,
interoperable, combined-arms Marine Air-Ground
Task Forces (MAGTFs) to shape the international
environment, respond quickly to the complex
spectrum of crises and conflicts, and gain access
or prosecute forcible entry operations.
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Modernization and Implementation of BEAR

• Objective
• To evaluate new food service equipment and food
  preparation technology and provide an
  implementation plan for the BEAR Kitchens for the
  initial and follow-on systems.

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BEAR (I) WITHOUT SHELTER
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BEAR (I) WITH BEAR (F) (6) CAMSS20EX 40
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Air Force Programs
Our mission is to help field commanders increase
combat capability and improve programs promoting
readiness, esprit de corps, and quality of life
for Air Force personnel. USAF Services
Air Force Services and Combat Feeding Directorate
are taking the lead on a systematic approach to
the development of a fully integrated modular
Field Feeding System for the Air Force