RATIONALE WORKING METHODOLOGY HEAD OF THE FOOD SERVICE IN ORGANIZING CONSERVATION AND DE-CONSERVATION TRAILER KITCHEN KP-125 (KP-125M)

Abstract

At the present stage of development of the use of the Armed Forces and the National Guard, along with the improvement of means of destruction of troops, new methods of conducting operations have been developed and implemented in the leading countries of the world. Unlike in the past, when the most intense combat operations were conducted on the line of combat contact between the parties and in the near tactical depths, the maneuverable nature of combat operations causes intensive movement of vehicles in difficult road conditions with frequent overcoming of obstacles, which leads to increased wear of components and assemblies, which may result in the failure of weapons and military equipment.

Obviously, during combat operations, weapons and military equipment will fail both as a result of enemy fire on troops and due to a decrease in the reliability of weapons and military equipment. In peacetime, the failure of weapons and military equipment in the Armed Forces and the National Guard of Ukraine is largely due to the duration of their operation and long-term storage, as the samples show deterioration of the technical condition of elements and materials due to their aging, corrosion, and the appearance of residual deformations in the details of components and assemblies.

Storage of machinery and equipment is one of the main elements of operation. Reliability and constant readiness for use of machinery and equipment kept in storage is achieved by high quality of work on preparation of machines for storage, systematic monitoring of their technical condition, timely maintenance and testing during storage, as well as implementation of measures that ensure the removal and preparation of machinery and equipment for use after storage in a short time.

Ensuring the serviceable condition and proper operation of technical means of food service intended for cooking and transportation of food in the field (for example, KP-125, KP-125M) is one of the main tasks facing the head of the food service now.

Operation is the totality of all phases of a technical asset's existence from the moment it is taken into balance sheet accounting until it is written off, including periods of storage, transportation, intended use, as well as all types of maintenance and repair. Storage is the maintenance of serviceable and specially prepared (mothballed) technical means in a condition that ensures their storage, serviceability and readiness within the established timeframe. There are two types of storage: short-term storage for no more than three months and long-term storage for more than three months.