STRUCTURAL DESIGN AND LAYOUT OF A COOKING VEHICLE MODIFIED FROM HEAVY-DUTY TRUCK CHASSIS

To meet the needs of centralized meal preparation for multiple personnel in scenarios such as field emergencies, military garrison training, engineering construction, and large-scale events, this paper introduces the structural design of a cooking vehicle modified from a heavy-duty cargo vehicle chassis. Based on a SITRAK heavy-duty cargo vehicle second-type chassis with a maximum total mass of 16 t, the vehicle was modified through alterations to the body structure, interior decoration, water supply and drainage systems, and power supply system to meet the functional requirements of a mobile kitchen. The interior of the vehicle body is divided into three functional zones: water supply and purification area, cooking and processing area, and storage and preservation area. These areas are sequentially equipped with water pump and water purifier systems, water heaters, clean water tanks, rice steamers, meat mincers and vegetable cutters, workbenches, sinks, freezers, storage cabinets, double-burner stoves, spice boxes and cooking oil, and other equipment. External facilities include side pull-out ladders, rear pull-out ladders, wastewater tank, cable reel, support leg controls, gasoline generator, inverter and battery, support legs, city power input, rear single door, roof side lighting, and side roof access ladder. The vehicle adopts a multi-power supply system prioritizing city power with generator backup and inverter-battery supplementation, along with monitoring and alarm functions for water level, fuel level, and wastewater tank overflow. Through reasonable layout and structural design, the vehicle features flexibility, efficient meal preparation, and safety reliability, capable of meeting the daily dining needs of multiple personnel under field conditions.