In the final design, the field kitchen vehicle was divided into two stoves and was roughly square. A single horse could pull it, or two people could push or pull it. It bore some resemblance to Prussia's field kitchen vehicle, yet differed greatly from it.
(Figure: Prussian version from World War I)
After Ernst's extensive modifications, this field kitchen vehicle's weight was greatly reduced. At the same time, having only two wheels made it better suited to East African roads and open country. However, precisely because it had only two wheels, it required two retractable supports when stationary.
There was no dedicated oven or coffee boiler. In fact, even Prussia's current prototype field kitchen vehicle could not possibly be equipped with an oven. After all, burnt mush was of no use. Efficiency was paramount on the battlefield; baked goods were complicated to make, and there might also be a shortage of clean drinking water. Dough products needed water to knead.
As for those World War I ration reviews from his previous life, they were fine as a joke. Those flashy-looking items could never possibly be eaten as daily meals by an army; at best, they made sense for emergencies.
Hot food was the true guarantee of improving an army's combat effectiveness. Who could stand crouching in trenches all day, gnawing on cold bread?
The two stoves Ernst designed could be fitted with different cooking implements: a cylindrical rice-steaming barrel, a curved iron wok, two griddles, and two large kettles for boiling water.
They could basically meet the Army's needs. Of course, this field kitchen vehicle also had an obvious drawback: it could not solve the problem of smoke, which might expose its position.
However, the main purpose of the field kitchen vehicle was to make the East African Army's marches