Galley Equipment List

How to use this galley equipment list

A galley is easiest to plan by following the food through it: provisions go into stores, are prepared, cooked, held and served, and the plates, pans and utensils come back to be washed. This list is organised the same way. Each group names the equipment normally found at that station, links to the matching category in our catalogue and sets out what has to be confirmed before the equipment is ordered.

Three checks apply to every line on the list, and they rule out more equipment than any feature comparison:

• Supply voltage and frequency. Ships typically run 440 V at 60 Hz or 400 V at 50 Hz, and a 50 Hz motor on a 60 Hz supply turns roughly 20 % faster. Order each appliance in the build that matches the galley switchboard.
• Space, weight and access. Galley appliances are structural loads, and on a refit every unit has to reach the galley through existing doors and hatches.
• Inspections. On passenger vessels inspected under the US Vessel Sanitation Program, equipment is built and installed to USPH construction requirements.

1. Cold storage

• Refrigerators: upright cabinets for the working stock close to preparation.
• Freezers: upright cabinets for frozen stock in the galley.
• Refrigeration equipment: blast chillers, thawing cabinets and other refrigerated units.
• Ice makers: for bars, pantries and food service.

Check: the storage temperature range, whether the cabinet is tropicalised for high ambient temperatures, and the refrigerant. Many current self-contained cabinets use R290, a natural refrigerant classified A3 for flammability, which affects where and how the unit is installed. Walk-in provision rooms are usually part of the ship's refrigeration package rather than the galley order.

2. Preparation

• Work tables: stainless steel preparation surfaces, with or without undershelves and upstands.
• Food preparation equipment: mixers, peelers and similar machines.
• Sinks: preparation and pot-wash sinks.

Check: the stainless steel grade. 316L belongs where water, salt, food acids and cleaning chemicals dwell; 304 is normal for dry structure. Work tables should be fixed so that they stay in place in a seaway.

3. Cooking: the hot line

• Combi ovens and combi steamers: roast, bake and steam in one cavity, sized in gastronorm levels, typically from 6 to 20.
• Induction cookers: induction tops, tables and woks for the à la minute section of the line.
• Grills and griddles: fry tops and griddle plates for à la minute cooking.
• Deep fat fryers: single and twin-basket fryers.
• Boiling kettles: tilting and fixed kettles for soups, stocks and pasta.
• Bratt pans and multifunctional pans: tilting pans that boil, braise, sear and deep-fry.
• Neutral units and bases: worktops, drawers and bases that complete a modular block.

Check: the line depth, because modular equipment is built to a fixed depth per series (MKN Optima, for example, in 700 mm and 850 mm), and mixing depths in one line makes cleaning harder. For fryers, SOLAS regulation II-2/10.6.4 requires an automatic or manual extinguishing system, a primary and backup thermostat with an alarm, automatic shut-off of electrical power when the extinguishing system operates, an alarm in the galley and clearly labelled manual controls. For kettles, check whether the vessel has steam available at the galley, because steam heating moves a large load off the electrical system.

4. Holding and service

• Bain-maries: hold prepared food in gastronorm containers at service temperature.
• Heated holding positions and serveries between the hot line and the mess or restaurant.

Check: gastronorm sizes throughout the galley, so that the same containers move from oven to holding to service without transferring food.

5. Warewashing

• Undercounter dishwashers and glasswashers for pantries, bars and small galleys.
• Hood-type dishwashers for medium loads.
• Rack-conveyor dishwashers for high volumes, with pre-wash and drying zone modules where needed.

All are listed under dishwashing equipment.

Check: water use per rack, which on a vessel becomes a tank and watermaker figure, and sanitising performance. Under Vessel Sanitation Program rules, the hot-water sanitising rinse of most machine types must reach at least 82 °C without exceeding 90 °C at the manifold, and the data plate has to state the wash, rinse and sanitising temperatures.

6. Extraction and ventilation

• Extraction and ventilation: extraction canopies, grease filters and supply air for the hot line.

Check: the heat and moisture each appliance releases. Extraction is normally designed with the ship's HVAC system, so the manufacturers' figures for sensible and latent heat have to reach the HVAC designer before the layout is fixed.

7. Stainless steel, storage and accessories

• Stainless steel equipment: fabricated counters, shelving and custom items.
• Storage equipment: cabinets and shelving for dry stores and utensils.
• Galley accessories: taps, cleaning items and smaller fittings.

Check: fixing against motion, rounded internal corners for cleaning, and clearance under and around equipment where sanitation inspections apply.

8. The laundry beside the galley

On ships, offshore units and larger yachts the laundry is often ordered with the galley.

• Washing machines: washer-extractors sized by load in kilograms.
• Tumble dryers: vented and heat-pump dryers.
• Rotary ironers: for bed linen and table linen.
• Washer-dryer stacks: for crew laundries where floor space is short.

Check: the same supply voltage and frequency as the galley, water and drain connections, exhaust routing for vented dryers, and fixing to the deck.

Using the list for a quotation

Mark the items your galley needs, add the quantity, the vessel type and the supply voltage and frequency, and send it with a drawing if one exists. For the reasoning behind each check, see the guide to choosing galley equipment and the station-by-station guide to what equipment is found in a galley. For aircraft galleys, which use a different set of equipment entirely, see the aircraft galley equipment list.