随着森林防火、灭火事业的发展,各地纷纷建立森防专业队,并逐步走向规范化和现代化。目前在扑打工具、安全装备上已有进展,但野外饮食问题越来越明显地暴露出来。现在扑火人员无合适的野炊用具,大部分地区用水桶代饭锅使用,有的地方大量储存面包、干粮等熟食,待防火期过后因发霉只好扔掉,不仅造成严重浪费,并直接危害人体健康。另外,黑龙江省和内蒙大兴安岭林区地处高寒地带、春秋防火期间还较寒冷,人们在野外需要进热食。自70年代起国内许多省市领导曾多次提出:应改善扑火人员的野炊条件;近年来扑火专业队呼吁科研单位为他们研制组合多用炊、餐具。本题目就是在此种情况下设计研制的,被列为国家森 With the development of forest fire prevention and fire extinguishing, all localities have set up special teams for preventing forest fire and have gradually moved towards standardization and modernization. At present, progress has been made in swatting tools and safety equipment, but the problems of the field diet are more and more clearly exposed. Firefighters now do not have suitable picnic utensils. Most areas use buckets instead of rice cookers. In some places, large quantities of cooked food such as bread and dry food are stored. After the fire is over, the molds have to be thrown away because of moldyness. This not only causes serious waste but also directly endangers the human body health. In addition, Heilongjiang Province and Inner Mongolia Daxing’anling Forest Area is located in the alpine zone, during the Spring and Autumn fire is also relatively cold, people in the wild need to enter the hot food. Since the 1970s, leaders of many provinces and cities in China have made many suggestions: the picnic conditions for firefighters should be improved; and in recent years, the firefighting professional teams urge scientific research institutes to develop multi-purpose cooking utensils and tableware for them. This topic is designed and developed under such circumstances, was classified as national forest