The meaning of the word galley among sailors. Kitchen on the ship - equipment. Prepare pastries and coffee

FIRST, SECOND AND COMPOTE

One has only to find oneself in the kitchen of the Navy training center in Sevastopol, equipped by analogy with a galley, and the myth that sailors eat only naval pasta immediately evaporates.

Here they prepare divers and train real cooks for ships for the entire Navy - for the Northern and Black Sea Fleet, for the Pacific Ocean. Best cooks! This training center is considered the coolest base, the only one in the fleet, so guys from all over Russia are sent here.

We go into the kitchen - everything is boiling, gurgling, frying. Here guys from Sochi, Samara, Krasnodar, Krasnoyarsk, Volgograd, and Naberezhnye Chelny peel the potatoes and look after the broth. There are no Crimean people in this call.

Having learned the basics of culinary science, 60 cadets take exams. Traditionally, they draw a ticket, which consists of five questions: three questions on theory, a practical task and the fifth question - determining the yield of the dish that the cadet has prepared. You have to learn everything in 4 months so that everything bounces off your teeth.

According to theory, you need to know the primary processing of food, the organization of catering in part, the technology of preparing dishes and, of course, sanitary and hygienic requirements,” Yuri Varnavin, head of the cook training room, tells KP.

There is no need to cook foie gras and sterlet with caviar sauce. Everything in the navy is simple, but tasty and satisfying. The cook must be able to prepare cold dishes, all types of soups, meat, side dishes, and sweet dishes.

On the ship, food is issued according to an invoice, and from a certain assortment you need to prepare the first, second and dessert. Sailors are not muslin young ladies, but variety in the menu is necessary. They prepare the menu so that it is balanced and not repeated every day.

Basically, the ship serves borscht, solyanka once a week, potato soups with cereals, and rassolnik. Main courses: cutlets, schnitzel, boiled, baked or stewed meat and poultry, fish. And among the sweet dishes on the menu, buns and compote, clarifies Yuri Varnavin.

EVERY SHIP HAS ITS OWN BORSCH

Just on the day of passing the Komsomolskaya Pravda exam, I was lucky enough to visit the holy of holies of chefs - the kitchen.

Without fuss or nervousness, everyone here goes about their business - preparing the dish that they got with their ticket. Some will have to make cabbage salad, others will have to make pea puree.

I was lucky; my ticket included beetroot caviar. Now I’m grating the boiled beets and adding onions. And so, in principle, we were taught everything, and I can cope with any dish, the main thing is to cook with soul,” smiles 19-year-old ship mechanic from Novorossiysk Lev Kuznetsov.

With the second courses everything is quite simple - cut the meat, stew it, but with the first courses you have to tinker. It took me the longest to master the cooking time - when and what to add and how long to cook, says 20-year-old Ilya Kirilenko from Anapa.

Each ship has its own wisdom and variations of cooking. For example, how to cook the “correct” borscht. Ilya learned to cook it like this: sautéing is done - onions and carrots are fried, beets and tomato paste are added. All this is boiled and a little vinegar is added for a rich burgundy color. Separately, cook the potatoes with the broth. At the end he mixes everything up. Seasonings include pepper, salt, bay leaf.

For me, the most difficult thing is to cook pickle. You need to select the ingredients, the meat is first stewed for flavor, then taken out and cooked. For 18 people you need to prepare 8 liters of soup, and for 40 people - 20 liters. But we help each other. At nine in the morning we start cooking, and by lunchtime we finish, at 14.00 we sit down to eat,” reports 19-year-old Dmitry Bogomolov from Krasnoyarsk.

The signature dish of 20-year-old Vadim Kalaidin from Saratov is pilaf. First he fries the meat, then prepares the vegetables - frying onions and carrots in oil, then adding meat and rice, frying them a little. Add water and simmer. Pilaf is ready!

CRUSKS DURING POWERING

And you can’t tell that once upon a time many of these guys had a burnt scrambled egg as their first dish in life. But now everything is so rosy, beautiful and appetizing - truly a piece of jewelry! Take the pancakes, for example. Not every housewife will get these: one to one, even, light yellow sunny color. The cadet greases each pancake with a piece of butter, which is why they become so buttery and glossy. And the whole point is: add quenched soda, salt, sugar to taste to several liters of milk and gradually add flour until it reaches the consistency of liquid sour cream. 5 liters of dough yields fifty golden brown pancakes.

The guys are not seriously complaining - during their studies they gained 10 kilograms! And not only because you have to try the dishes while cooking, but because the food is good.

After training, future cooks will be assigned - who will go to the north, who to the east, who will remain in the Black Sea Fleet. One thing is certain, that all the cadets will end up on warships that will go to sea, and that’s where all the skill will be needed, not only to feed the crew deliciously, but also to be able to prepare dishes in sometimes very difficult conditions.

By the way, they say that when the motion is very strong, the cooks rest. In a storm, even a piece will not go down your throat! Sailors are given special crackers to combat seasickness.

BY THE WAY

The concept of galley was formed in the 15th century. Back then, the galley was a wooden shed located on the upper deck of the ship.

Nowadays, depending on the size of the vessel, the galley is located in a separate room. Unlike a kitchen on land, the galley is specially equipped to soften the motion. In particular, on ships, stoves on gimbals can be used, and the stoves are also equipped with a special fence so that it is impossible for anything to fall from them. And the stove itself, when it weighs 1.5 tons, is difficult to drop. By the way, the molds for baking bread in the oven are connected to each other so that they do not dangle chaotically during a storm.

TO THE POINT

Why are the actual cooks in the navy called cooks? The word is Dutch, and since Peter I learned to build ships there, he transferred many of the names to our fleet from there, including the name of the ship's cook - cook.

Today we will turn to the eternal. Who said: “To Shakespeare”???
No. We will leave our dear comrade William Shakespeare for another forum. So what on the ship is so archaic and little influenced by progress??? And oddly enough, it's a galley!

This is how he was on the sailboat.

A fire, a cauldron, and a person who, in such conditions, must provide hot food to a gang of thugs.
Galley is a room on a ship, suitably equipped and intended for cooking (kitchen).
The galley and cook were always on the ship at all times. Why? Yes, because every person from a cabin boy to an admiral and the commander of any fleet wants to eat. Yes, 3-4 times a day.

Cook - ship's cook. The word is Dutch (Dutch kok), derived from Lat. coquo - cook, bake, fry.
The cook performs the task of providing food to the personnel of a military unit or ship. His responsibilities include preparing high-quality breakfast, lunch and dinner, distributing food to personnel, as well as receiving, maintaining and storing food. The cook must know the basics of cooking, the rules for storing food and their cost, and be able to work with electric ovens.
Military registration specialty - military nutrition specialties.
The standard military rank is sailor, senior sailor.
To master a specialty, primary or secondary vocational education is required.
To be appointed to a position, it is necessary to undergo training in training detachments (schools for junior specialists) of the Navy.
Both on ancient sailing ships and on super modern cruisers, aircraft carriers and submarines there are people engaged in preparing food and rooms for this very process.
Yes, these are not gunners, not captains. They do not fire at enemy ships, they do not make fateful decisions on which the lives and deaths of hundreds of people depend. But how all this will happen depends very much on their work. Because any person, if he is poorly fed, will think not about completing a combat mission, but about visiting, excuse me, the latrine.

So here it is. Previously, on sailing ships and steamships, the cook's work was especially difficult. Imagine. There is no refrigerator, the stove in the galley is on coal, the provisions are corned beef or even live on the deck in the cages, clucking and mooing. And the deck itself dangles under your feet. And morals are simple and artless. If you feed him poorly, you might be thrown overboard.
Now, of course, they won’t go overboard, but they can also knock on the dome. Especially when the flight or hike is long and the personnel are a little angry because of it. But from the lyrics, let's move on to practice and look at the design of the galley at the end of the last century in more detail. Welcome to the galley of the average bulk carrier or timber carrier from the times of the USSR.

Usually, for a team of 40-50 people, food is prepared by 2 cooks and 1 galley worker (auxiliary worker).
Theater begins with a hanger. And the galley begins with a food warehouse. Or simply from an artel. There is a warehouse for storing dry bulk products. Sugar, cereal, pasta. Refrigerators for storing groceries and freezers for storing meat and fish.

Beef meat comes in the form of half carcasses and quarter carcasses. Pork carcasses and half carcasses. Lamb carcasses. And it is stored in the freezer hanging on hooks. The funniest thing is that loading meat is reminiscent of the fairy tale about Zhikharka. Like the fox couldn’t put her in the oven. So it is here. The elevator is small and beef can't fit in there. When people get tired of fighting this, the carcasses are simply dragged onto the ladder and sent flying down with the help of a magic kickstand. The main thing is that no one looks out of the artel at this time.

Cereals and potatoes are easier here. Soft bags fit into the elevator quite normally. It's more fun later on the flight. The elevator door opens onto the open deck. And, oddly enough, there are storms during the flight. Especially in winter in the Atlantic. As a result, I put the bag on my back and climbed up the 50 degree ladder.

But, our people, I remember they carried sugar in bags, and they happily climbed up the vertical ladder from the hold with the bag. And one hold deck is the height of a 2-story building. These are the kind of feats that love for freeloaders pushes people to.
But in the Navy things are even harsher. There are many people, little mechanization.
Loading has begun. Five Kamaz trucks of food. Mountains of boxes. No sleeping, no eating - load! All the way! We have a sliding support so that he...
Come on, come on, Slavs! Nada! They piled on, it failed!
Boxes, boxes... boxes...
- Mesh-kii! Bags up! Cans... Bags... Sugar on the deck... followed by meat - into the mud, then it will be used for cutlets...
- Hold it! Who's in HATCH?!! What kind of infection is on the serve?!!
Seven boxes of sugar on one rope.
- It will break!
- It won’t tear, let’s quickly throw it in and go to sleep!
Almost flew away after the boxes.
- Pa-ra-zi-ti-na! Did you want to die?!!
Seven boxes of sugar - one hundred and fifty kilos.
- Hey, upstairs, take it easy!
- They don’t hold it, it’s an infection!
- Stop throwing!
- I’m going to punch someone in the face now!
Sugar on deck. The packs crunch under the boots; cans, bags, kidneys, fish, compote - all this flies down, falls, breaks.
The chopped compote does not come out of the jar - it is frozen.
Damn, I'm thirsty. Where is it now, impaled? Overboard!
- Where did you throw it?! You can warm it up - put it on the transformer - and drink!
- I didn’t realize.
Loading. There will be five KamAZ trucks in total, let's throw them in and go to sleep!
Sleep...
Hangover day. He barely opens his dull eyes. At least put in some matches.
Polar night. Dawn is at twelve, and at two it is already dark.
Unshaven. Shaved means you've had enough sleep.
The snow is falling. There is a mountain of garbage covered with snow on the pier; trampled boxes - loading in progress.
- Let's! What are we standing for? Come on guys, we'll finish soon!
- When we finish! There's no end in sight.
- Upstairs! Did you fall asleep, or what? Bastards, there's no one there! Everyone ran away. Petrov, the root is vigorous!
- Why, am I alone, or something, I’ll be here, as soon as Petrov comes, and everyone is sleeping in the cabins like marmots.
- Mikhalych! Play big gathering! You need to walk through the cabins and skerries! Kick up...
Someone is lying in the cabin; It’s dark, like a black man ... The beak was removed from the bag, scum, so that they would not be disturbed. And we take them without light, by the legs - and onto the deck...
- Why are we sleeping?!! People get ugly there, and you have a bed here? Come on, get up!
There is a pile of garbage on the pier, and tomorrow it will be in the sea. Love for the sea is instilled by unbearable life on the shore.
- Why did you run away from loading? Why, I ask?! So, into his hold, and just let his ears stick out!..
- It hurts!
- Attention to the ship! The car came for the garbage! Take out the trash!
But okay. We received the products. Let's go to the galley. The door is a healthy clinket door with hinges. So that if anything you can hide from the waves. Let's open it. Let's go in.
On the right is the elevator to the team mess and the campaign cabins. The worm elevator takes 6 minutes to reach the next deck. That’s why we send only the first meal and the cold cuts to the team canteen. And the orderly runs along the ladder after the second one. He won't fall apart when he's young. But we will turn to distribution later. Now let's start with the worst. What scares everyone in the army and navy. This is from peeling vegetables.

Potato peeler machine. This is her either on large cruise ships. Or on exemplary show ships. As for the rest. Of course she is. But only as a monument to herself. Why? Because it's either broken. Or out of savings. Because it uses a lot of water.

Why does it use a lot of water? Because she constantly arrives there. Then after the car the potatoes still need to be peeled. And therefore, most often potatoes, carrots, onions, etc. have to be peeled by hand. For 40 people. Introduced? And the potatoes are Soviet. It seems that it was specially grown in rubber peels. Which, let alone a car, refuses to take a knife. And I’m generally silent about modern fashionable potato peelers. In principle, she cannot cope with such a root crop. Therefore, all the galley workers of that time had a silent agreement. Grind this root vegetable made in the USSR as quickly as possible. To buy normal potatoes that are easy and convenient to peel. And these potatoes often flew overboard right in bags. But this is on a cargo ship. And in the Navy. What did they take? That's what we chew. Especially on a submarine.
We've peeled the potatoes and carrots, now we need to peel the onions. What's scary??? In fact, peeling onions is not a big problem. The onion itself does not sting your eyes before you start cleaning. After cleaning, it already floats in a pan of water. Also, phytoncides do not fly away anywhere. Here is the PROCESS! At first the fighters suffer. But they adapt quite quickly. A porthole and a door, or two portholes on different sides and a draft is guaranteed. He carries the caustic phytoncides into the corridor. But this is no longer our problem. Especially if combined with the aroma of borscht. Let the people in the car choke on saliva. :trollface:
Great. Root vegetables have been peeled. We need to start cooking directly.
To cook broth in large quantities, we use a preparation kettle. This is such a monstrous unit. The devils in hell will be jealous.

It's all great in the picture. In reality, the safety valve is leaking. The lid does not close properly. And if there are several such boilers, then the cooking room is all in steam like your bathhouse.
Now do you understand why the galley on battleships is designed like this?

Otherwise you simply won’t be able to stand there for long. And you have to work there every day. No weekends or holidays. The whole trip. And this is several months.
OK, while the broth is boiling we need to saute it. That is, fry onions and carrots for dressing. Large ships have special vegetable cutting machines. As a rule, this is a drive and has replaceable attachments so that you can cut vegetables and puree them. Yes. This is certainly not hand-cut. But if you need to feed a thousand people, you can’t do it without cars. So! We take a tank of carrots, we take a 20 liter boiler. The boiler is under the working chamber, the machine is turned on, we pour the carrots into the receiving funnel. They poured out. And they ducked down. I said duck down!!! Because it happens that the root crop from this device flies out not only down in a cut form, but also into the forehead of a gaping cook. The cutting process takes seconds. On ordinary bulk carriers. Everything is more prosaic. Nowadays they make do with food processors, but before, everything was done by hand. Knife, board and hands. The carrots were cut. You can pour it into the frying pan. And start chopping onions. Remove the feed funnel. We remove the knife that cut the carrots into strips, and put a knife for slicing with plastic. Feed funnel in place. Knife in the sink, galley. The water was drained from the cauldron where the onions were floating. The cauldron where there was a carrot under the working chamber. Let's turn it on. Deep breath. We dump onions into this shaitan unit. And we retreat to a safe distance. Because compared to what this machine will produce now. Gas attack is like that. Baby talk on the lawn. 5-7 kilograms of onions are cut almost instantly. The area of ​​its contact with air is huge. Phytoncides are released intensively from destroyed cells. In general, we inhaled. They came over, took a pan of chopped onions and dumped them into the frying pan. The lid was closed. You can use a hose to rinse your car. So that the onions do not smell particularly fragrant. Dismantled. They gave it to the galley keeper. Let him wash. Now the lid on the frying pan is opened. They interfered. And this is the frying pan we have.

Everything is simple with a frying pan. Set the desired temperature. And she supports you. After frying/stewing. We washed the pan itself and drained the dirty water from it. Rinsed it clean and good.
You can also cook scrambled eggs, cutlets, chops and fried zrazy there. In general, the frying pan and frying pan are simply large. The sautéing is done and now you can pour the finished broth from the boiler into a 50 liter boiler. Boiler for tap. Place a colander with gauze in the cauldron to filter. And the broth started flowing. We open the lid so that there is normal air access and it drains more fun. And in the cauldron of broth, the pig’s head appears covered in clouds of steam. Picture, Hitchcock is resting. The broth has drained. We take out the bones. Separate the meat. And it's hot with lard. But it's okay, since it's hot. Two is hot. Then you adapt. Bones into the lagoons and thrown away. Cut the meat and put it aside. And we put a 50 liter cauldron with broth on the stove.
Galley stove.
A galley stove is generally no different from a regular stove in a catering establishment. Its only difference is the special sides and spacers that prevent the boilers from moving across the stove during pumping. The plate itself may look, for example, like this.

They are installed only during pitching. Because the stoves were made by one research institute, the boilers were made by others. As a result, after installing the spacers, exactly half of its standard load is placed on the slab. The stove itself, you understand, is far from metal ceramics. And the old hotplates with heaters. Moreover, the shadows somewhere are warming as if they were not themselves, but somewhere they have already partially died. And therefore, they do not change the heating of the burner, but move the cauldron or frying pan to the burner that gives the required heat. OK, lunch is getting ready. Let's talk about our daily bread.
About our daily bread.
During a voyage or long voyage, bread is baked right on the ship. For this purpose, all ships and vessels intended for long voyages have bakeries. The size of the bakery depends on the estimated number of personnel. The more people there are, the more bread is needed. There's another nuance here. You can only bake white bread while camping. Rye dough does not rise due to vibration on the ship. Therefore, rye bread is taken with you frozen. And by the way, it stores quite well in this form. Up to half a year no problem. And before serving, you just need to defrost it and heat it in a steam bath. This is called cunning, but in reality everything is simple. Large saucepan. Place the loaves in a colander and a lid on top of the lid, and a towel on top of the pan. And ice cream bread becomes quite normal. But we already bake white bread.

In a bakery, which is also a confectionery, in theory we should have a dough mixing machine, a dough sheeter, a separate refrigerator and, of course, ovens. But this is ideal. In real. Our dough mixer broke down during the reign of Tsar Peas and there are no spare parts and never will be. That's why we put the dough for bread. And then add flour and start kneading. Everything is hand-to-hand. About 5 o'clock in the morning. Kneading bread dough is harder than carrying iron in a rocking chair. Therefore, our biceps will be beautiful and sculpted. Moreover, all this is happening next to the bakery cabinet, which is already starting to warm up. It will go into mode in about an hour. And we are good if we are in the Arctic. What if in the tropics? Overboard +30 in the bakery +50, but you have to work. And there is no air conditioner. And so on day after day. Then we dose the dough. Form into shape and let it rise.

How will it rise? So into the oven. Our stove also heats crookedly, on one side it’s too hot. On the other hand, not very much. As a result, the forms must be rotated. And all this by hand and in a hot oven. A juggler with burning torches smokes nervously on the sidelines. And at the same time you cannot hit the form. Otherwise, the bread will fall and become flat and not fluffy. And who will eat it in this form? No, conscript sailors can of course be modest about this. In the first year, not even that much will be swept away. But this will not work for officers and civilians. Therefore, accuracy, accuracy and accuracy again.
There you go friends, we've covered the basics of the galley. The cold and meat shops have been left behind for now. But on a bulk carrier there are simply no separate ones. So if you have any questions. Ask. I'll tell you. So that's it. Storing, cleaning, preparing, baking bread was covered. Now it's time to move on to distributing food.
Distribution.
This again depends on the size and type of our ship. In theory, they are trying to make the galley and dining room on the same level. But it doesn't always work out. Therefore, as I said above, the orderly often has to carry a saiga along the ladder with a tray. Because the elevator is slow and small.
And on warships they make a separate dining room for the crew. Where the distribution resembles an ordinary canteen.

After eating, naturally all dishes should be washed and dried. Cauldrons and frying pans too. The galley deck must be washed at least 2 times a day. After lunch and after dinner. Moreover, the deck is scrubbed to perfect cleanliness. Therefore, friends, always remember the hard work of those who prepare food for you. And if something doesn’t work out for them. Understand and forgive them. And help as much as possible. Even just help your mom in the kitchen, even when she doesn’t force you to.
Our little impromptu excursion has come to an end. Traditional THANKS to everyone who read to the end.

Quite often in restaurants or cafes you can find dishes supposedly from the ship’s menu.

Well, there’s Red Navy cabbage soup or Sailor’s borscht and other things like that.

However, almost all of these dishes are completely different from what was on the menu of real sailors for many years.

The cook on a ship is not an ordinary person.

Sailor food, of course, did not consist of pure delicacies, but it was nutritious and often quite tasty. Considering that in the days of the sailing fleet there were serious problems with preserving food for a long time, these were dishes prepared mainly from corned beef and salted fish, which could be stored in barrels for several months, and vegetables such as cabbage, potatoes, carrots, beets and onions, butter and some fruits.

Bread is also not a shelf-stable product, so the ships had stocks of crackers, and later pasta. A method of preserving meat and fish was invented especially for seafood cuisine. But from this rather limited assortment of products, the ship's cooks in the galley prepared several types of dishes that were almost the same on ships sailing under the flags of different countries.

Here is a small menu of naval cuisine that was common on Russian ships for a long time.
The first dish is cabbage soup or borscht. Meat, potatoes, cabbage, carrots and onions. Cabbage soup is prepared very simply. The meat is poured with water and cooked until almost done, then potatoes and salted cabbage are added. Carrots and onions are fried in cottonseed, sunflower or olive oil and added before the end of cooking.

If you add beets to this, it will be borscht. It is also better to fry beets along with onions and carrots. Add spices, pepper and bay leaves. It is very tasty to eat with mustard or sour cream. You can decorate with finely chopped herbs.

The second dish that has been on the sailors’ menu for a long time is naval pasta. Pasta is cooked separately in salted water. After cooking, rinse. The onion is fried in vegetable oil, boiled meat minced in a meat grinder is added to it, you can also use canned food. Spices are added and this minced meat fried with onions is mixed with pasta.

What did the sailors drink?

Well, in modern times it’s compote or jelly. It is curious that sailors were the first to become addicted to such drinks as tea, coffee and cocoa.

But several centuries ago, sailors had their own special drinks. Remember from the books about the famous Flint: Yo-ho-ho and a barrel of rum. Exactly. This very rum was the favorite drink of sailors in those distant times. Even in the contract that the sailor signed when chartering a ship, it was written that the sailor was entitled to a portion of rum every day.

But in the middle of the 18th century, the English admiral Nelson Vernon violated this order. He ordered the rum to be diluted with water. Of course it was not so tasty and they began to add lemon and sugar to this swill. And if you warmed it up, it tasted better and had a much stronger effect. But the sailors were still dissatisfied with the admiral and called him Old Grog for his constant habit of walking on deck in a waterproof raincoat, called “grogrem”. Over time, Nelson Vernon's nickname was shortened to one word, Grog, and later it became the name of the drink. This is how GROG was born.

Sharp-tongued sailors named the grog fortress according to the cardinal directions. Nord meant pure rum, and West meant pure water. So the north-west strength grog was rum half diluted with water. And the north-west north contained 2 parts rum and one part water. West-north-west is two parts water and only one part rum...

The tradition of including alcohol in the diet of sailors has survived to some extent to this day. Well, there’s no need to remind you about the front-line hundred grams. But the submarine fleet still has dry wine on the menu. As medicine says, this is a very healthy drink, of course, if consumed in moderation. Wine relieves fatigue, overwork, it tones and promotes good digestion. In addition, it also has bactericidal properties. Mulled wine is very popular among the navy - it is red table wine with sugar and spices, cloves and cinnamon.

They drink it hot, slowly, in small sips, sometimes with strong hot tea. An excellent remedy for colds. Bon appetit)))

The kitchen on a ship (galley) is a special place. The result of the voyage depends on its arrangement and the professionalism of the cook. Energy-intensive appliances are installed in a small room. The ship's kitchen provides modern technical solutions: the ability to bake bread and pastries, make coffee, offer dietary dishes on the menu, and feed the crew and passengers of the ship with food made from fresh ingredients.

The life support system of any ship cannot do without a galley. The occupied area and equipment of the galley room depend on the functions, tasks assigned to the craft and its type. It is impossible to do without an equipped ship's kitchen.

Three main titles

The range of galley equipment is approved by the requirements of SanPin 2.5.2-703-98. Mechanization of the kitchen for ships requires the presence of three components that are required when completing the galley. Let's talk about them below.

Plate

The kitchen on the ship is equipped with devices, the design of which, for example, kitchen stoves, differs little from ordinary ones. Important aspects of such a slab are:

• Compactness – every centimeter of space on the vessel is calculated;
• Durability - the unit must withstand long operating cycles with maximum load;
• Anti-tip devices (holders) – during rolling, the dishes do not move off the heating surface and do not fall from the stove;
• Heating adjustment;
• Cooking at least three dishes at once in sufficient quantity for the ship’s crew;
• Baking bread in a stove oven;
• Thermal insulation of external side surfaces (up to 45ºС).

Of course, the stove in the galley of a trawler will be very different from the setup in a restaurant kitchen on a cruise ship. But the general features given above will still remain. Galley stoves are installed on ships of various types and are used for preparing nutritious meals.

Electric stoves in the galley must operate in harsh tropical conditions (+ 45ºС) and at low temperatures (– 10ºС). The humidity level should be maintained at 75%. The maximum possible (98%) will lead to a decrease in the upper limit of positive temperatures (35ºС).

For small-sized stove models, control system elements (packet switches) are built into the housing. Such stoves are powered by a simple plug. The remaining samples are controlled by equipment installed on separate switchboards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer casing).

Boiler (tank for heating water)

A kitchen on a ship, like any other, cannot do without hot water. Boiling water is a universal product. It is used to prepare dishes, process food before slicing and storing, wash dishes, and use it as a drink (for brewing).

The special qualities of ship boilers correlate with the parameters of galley electric stoves. But first of all, you need to pay attention to the performance of the tank. The device must produce the required amount of hot water within a certain time. The volume of boiling water produced is calculated individually for each ship.

A boiler is a container with heaters inside. The cladding applied on the outside prevents contact with a hot surface. The tank is installed vertically and fixed. Extremely useful in galleys with small spaces. Quickly heats water and maintains its temperature.

Makes tank maintenance easier:

• The presence of an additional tap for draining water;
• Semi-automatic control system;
• Protection against accidental switching on of the tank without water.

A valuable parameter of the boiler is the anti-corrosion coating. The difference in the hardness of fresh water coming on board from different sources has a negative impact on the tank design. A high-quality coating will provide the boiler with a long service life.

Fridge

Preserving food during a voyage is the main task of a galley refrigeration unit. An ordinary household refrigerator can cope with this role. However, in most cases, household-grade refrigeration units are not used on ships.

A kitchen on a ship requires the installation of a refrigerator with a reliable fixation (fastening system) so that its body does not move due to vibrations of the ship. It is recommended to install locking devices on freezer doors to prevent accidental opening.

The required working volume of the refrigeration unit is determined according to the number of crew/passengers and the type of ship (cargo/passenger). Specialized ship refrigeration devices with various types of freezing have been developed: water and air.

Plus two units

The development of technology has made it possible to provide kitchens for ships with the latest multifunctional equipment. Two types of equipment are most widespread.

Microwave oven

Microwaves can be found in almost every kitchen. They also found their niche in galleys. On ships there are professional-level microwave ovens and general-use models. This is due to the fact that microwave ovens are not included in the mandatory equipment range, but the kitchen on the ship can be equipped with similar devices as needed.

The owner of the vessel/captain himself decides on the presence of such a device in the galley. This fact does not have much impact on the popularity of using microwaves in the fleet. There are no special galley characteristics for a microwave oven. The main thing is that there is a place for it.

Combi oven

The range of functions of the device is extremely wide. Thanks to the combi oven you can:

• Thermally process food: dry and wet methods;
• Prepare a full set of dishes in the “second” category;
• Bake the meat;
• Take up baking (bread, pastries).

A ship's kitchen with a combi oven has a number of advantages:

• The cook spends less time cooking;
• Inclusion of dietary dishes in the menu;
• Possibility to significantly expand the diet;
• Prepare more complex dishes.

All equipment in the galley is necessarily certified by the Russian Maritime Register of Shipping and the Russian River Register.

Manufacturers of galley mechanisms in Russia

Not a single manufacturer deals with the marine theme of kitchen equipment in its pure form. There are very few domestic suppliers of galley equipment. Among them, three enterprises can be distinguished:

1. Concern "Termal" (Nizhny Novgorod) is a supplier of a large number of various accessories and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are at the design and modernization stage. The company has established a dealer network in the CIS countries and is actively developing cooperation with foreign countries.
2. OJSC Chuvashtorgtekhnika serially produces two modifications of combi steamers in a marine version. Russian models are much cheaper than imported ones (3-4 times). The company can also manufacture other devices.
3. Planeta LLC (St. Petersburg) has been supplying a wide range of galley electrical equipment for 20 years. All information about the company's products is posted on its website.

A kitchen on a ship needs high-quality equipment that is easy to use and ergonomic.

Prepare pastries and coffee

Galley mechanisms of the bakery and confectionery type differ from land-based equipment: they are small-sized and highly reliable. Professional kitchen equipment for ships perfectly solves the problem of individual preparation of pizza, confectionery, pastries, and bread.

Suppliers offer a wide selection of ovens of various sizes and modifications. The operating cycle of such ovens allows you to bake several different products at once, or a large batch of one item. An automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee making machines are not in short supply. The problem of the high price of coffee equipment is solved by purchasing equipment that has already been used, but has not lost its working qualities.

Auxiliary equipment

There is a wide class of devices with electric traction or manual drive. The most complete set of such equipment is available on large ships (liners, ferries), where restaurant-level service is required and a large number of people need to be fed. Such a kitchen on a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), and potato peeling machines.

The list of units is quite long. What specific devices will be mounted in the galley depends on the ship's designers. The ship owner retains the right to modernize the galley space and equipment.

Galley furniture

The specificity of galley furniture is operation under conditions of prolonged exposure to an aggressive environment. Galley utensils are constantly exposed to: moisture, particles of detergents, brine and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, furniture for a ship's kitchen is designed with a careful selection of durable materials that can withstand an aggressive environment and not suffer mechanical damage.

The production of non-mechanical galley equipment has been mastered at many factories in Russia. Today, domestic manufacturers successfully compete with foreign companies. The quality of specialized galley furniture supplied to ships is no worse than imported samples. The price of Russian products is lower. Both military and civilian shipbuilders prefer to work with galley furniture suppliers within the Russian Federation.

Russian manufacturers have developed many marine furniture products, including galley furniture:

• Preparatory galley tables;
• Bread cutting tables and tubs;
• Sinks of various options with different numbers of sinks (1-3);
• Cabinets for storing food, dishes, chest cabinets;
• Shelves (for storing plates, cutting boards, and other galley utensils);
• Box containing salt;
• A board to record the layout of products.

The design features of furniture for a ship's kitchen take into account the volume of the galley space, the number of crew, the mode of autonomy, and the provision of rations. These factors influence the choice of ready-made equipment samples or individual sketches are developed. Various options for the layout of the kitchen for the ship are taken into account.

Wash dishes and clean the air

The dishwasher and hood are devices not intended for storing and preparing food. But it’s hard to imagine a modern equipped kitchen without them. The first saves time for galley workers (they are not distracted by washing dishes). The second makes it possible to cook in comfortable conditions, eliminating unpleasant odors and microparticles of food ingredients.

Ship modifications of instruments are created according to the same principles as other galley equipment. The main requirements are compactness, long service life, immunity to negative environments.

Example of configuration

Yachts - small small vessels have their own classification. The number of crew members can reach two dozen people. Accordingly, the area allocated for the galley is completely small. But even in such a small space there are about 7-10 devices. The quantity and functionality of equipment, on the one hand, is determined by the required minimum set of equipment, on the other hand, by the wishes of the crew members and the capabilities of the vessel owner.

The class of yachts was created for sea travel. The set of instruments necessary to create comfort on board during long voyages and stops far from land may look like this (the equipment of the galley of the yacht “Nikolaev” is shown):

• Oven;
• Dishwasher;
• Fridge;
• Glass panel for heating food;
• Ice maker;
• Coffee machine;
• Freezer.

The ship as a home

The reasons for using a ship as a home and not as a watercraft can be different: economic, political, romantic. Such a home needs to be furnished seriously. The kitchen for the boat house is purchased at a regular furniture showroom.

Unlike the galley of a ship plying the waters, the kitchen of a house-ship does not require strict characteristics from equipment and furniture. It is not necessary to install purely marine versions of devices.

Professional equipment can be replaced with ordinary household equipment. There is a reason to use the services of a designer. The ship's small kitchen can accommodate a refrigerator, oven and sink. You can organize enough space to store dishes. Use the countertop as a cooking area, and connect a kitchen table if necessary.

A pull-out basket can fit into the design. The space under the oven is functional: utensils used for baking are placed there. The interior of the kitchen is configured taking into account the wishes of the customer. Most equipment can be covered with colorful facades. The choice of color scheme will be left to the client – ​​the owner of the house-ship.