[Ron King]

To cut a long story short.
Cooking with steam is faster and less vitamins are lost in the cooking process.
Cooking can be done on the move .
The by product of steam is hot water which is handy for washing up dishes and troops showers.
The steam can be used to clean the cooker its self.
The cooker uses less fuel than open topped hot plates boiling of food stuffs.
It can run on any fuel.
Most used wood, but train or ships coal has been used so has oil and LP Gas.
Junior units could be parachuted into place.
Stationary units with extra steaming pots and ovens made and a 100 gallon hot water system.
Roasting ovens and boiler had separate fires, but shared each others heat. To help efficiency.
They saved much time,fuel,smoke over the mud ovens, fowler stoves and sawyer stoves they replaced.
They could boil water to make it safe for drinking purposes and clean the water they needed for its own boiler.
They were used on cargo ships that were used as troop ships as the ships kitchens were not big enough.
They were chained down on cargo wagons on troop trains so troops had a warm meal when the train stopped at the stations.
They were made without normal kitchen plating and frills to save materials during the war.
The braking trays were of special design so the fat wouldn't spill out , but go back onto the meat to baste it if the cooker trailer was being towed.