Publicity photos from the 1950s showing a range of portable Camp Equipment managed by the RNZAOC

Safes-Meat Portable

A required item to preserve meat in Field Kitchens in the days before portable refrigeration.

Stands Ablution Portable

This item is designed so that soldiers when in a field camp environment can have a place to carry out their daily ablutions.

Consisirtng of a sink top with a drain trough and bar to hang towels and mirrors, soldier would wash in shave using a basin. OIn completion if their business the contents of the basin wold be tipped into the drain from where it would flow into a sump dug into the ground

Stand Ablution laid with its compontrs laid out;

• Bar Towel/Toprail, Qty 1
• Leg Ablution Stand End, Qty 2
• Leg Ablution Stand Center, Qty 1
• Brace Ablution Stand, Qty 2
• Drain Sink, Trough, Qty 1
• Drain, Lavartory pipe, Qty 1
• Bolt securing, Qty 4

Mess Kit Washup

Used in conjunction with a kerosene heater, theses tubs would be assembled over a small trench with the chimney device drawing heated air under the tubs heating them up.

This set up was base on the three pot cleaning method.

Prior to washing. plates and utensils would have to be thoroughly scrapped clean into a rubbish bin.

Sink 1: Wash sink – Full of hot soapy water, utensils would be given a good scrub with a brush r dish cloth.

Sink 2: Hot-rinse sink -,Filled with clear, hot water, utensils would be rinsed in this sink.

Sink 3: Cold-rinse sink – Utensils would undergo a final rinse in water which would have had a few drops of bleach or other sanitising argent added to it

Field Cook House

In the background to these photos a Field Cook House can be seen. This was a portable building designed to be used as a Field Cookhouse which could easily be assembled from components.