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.

Consisting of a sink top with a drain trough and bar to hang towels and mirrors, soldiers washed and shaved using a basin. On completion of their business, the contents of the basin were tipped into the drain from where it flowed 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, these tubs were assembled over a small trench with the chimney device drawing heated air under the tubs, heating them up.

This set-up was based on the three-pot cleaning method.

Before washing. plates and utensils were thoroughly scrapped clean into a rubbish bin.

Sink 1: Wash sink – Full of hot soapy water, utensils are given a good scrub with a brush or dishcloth.

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

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

Field Cook House

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