You know that:
- Field kitchen HF.14 was produced in 1912 for the Imperial German Army.
- There was no reason to change anything about the simple arrangement and so the HF.14 field kitchens served in their original form until the end of the Second World War.
- The soldiers nicknamed the field kitchen the "goulash cannon".Two types were in service at the same time. For infantry units, the kitchen was designed with meadow wheels and for motorized units, wheels with tires were used.
- For quick or long distance movements, it was preferable to simply load the kitchen on the back of a truck.
- The food and coffee prepared in the field kitchen was intended for the rank and file soldiers, company and battery commanders. Meals for senior officers were served in the officers' tent, or at least separately from the men.
- The kitchen was usually manned by a cook-sergeant, an assistant cook and 1-3 auxiliary soldiers who were otherwise "unusable".
- The field kitchen staff was entitled to only one firearm.
- As the nickname suggests, the most common dish prepared was meat stew, but also legume porridge prescribed by the military authorities.
- Another function of the field kitchen was to heat water for the treatment of wounded soldiers and, in difficult conditions, to boil laundry.
Technical parameters:
- Capacity for 60-125 soldiers
main boiler capacity 125 l
coffee boiler capacity 60 l
amount of fuel for food preparation 10 -15 kg of wood
service 2-5 persons
From the memoirs of Buhumil Sperling - Italy 1916:
"But since the kitchen is already here, it will soon be full again, because every soldier is driven to the kitchen by an unerring instinct, which is suddenly manifested as soon as he puts on the military uniform."
Assembly instructions
