Galley and Mess Equipment

How a marine galley differs from a shore kitchen

Every appliance bolts to the deck or a plinth. Ranges carry fiddle rails to hold pans when a floating unit rolls, and doors latch shut. Stainless steel is usually AISI 304, with 316 in wet areas. The galley draws power from its own distribution board, extracts through a hood and duct with grease filters and fire dampers, and drains grey water and food waste to dedicated systems. Its fire risk is higher than any other accommodation space, which is why SOLAS treats fryers and exhaust ducts separately.

Equipment types

• Cooking. Solid-top, hot plate or induction ranges, convection ovens, combi steamers, deep-fat fryers, griddles, tilting braising pans and boiling kettles.
• Warewashing. Hood-type dishwashers for smaller crews and rack conveyor machines for larger ones, with booster heaters for the rinse.
• Refrigeration. Reach-in cabinets with built-in compressors, and walk-in cold and freezer rooms served by a remote condensing unit or the unit's provision refrigeration plant.
• Preparation and mess. Mixers, slicers, potato peelers, bain-maries, servery counters, and bolted or tethered mess tables and chairs.

Key specifications

Standards and what they require

• SOLAS II-2 Regulation 10.6.4. A deep-fat fryer needs a fire-extinguishing system tested to ISO 15371, a primary and a backup thermostat with an alarm if either fails, automatic power cut-off when the extinguishing system releases, an alarm in the galley on release, and clearly labelled manual controls.
• SOLAS II-2 Regulation 9.7.5. Where the galley exhaust duct passes through accommodation or spaces with combustible material, it needs A-class construction, a removable grease trap, fire dampers, a fixed means of putting out a fire inside the duct, and fan shut-off from the galley.
• MARPOL Annex VI Regulation 12. Since 1 January 2020 the ban on new installations of ozone-depleting substances has covered HCFCs such as R22. A used R22 cold room is not reusable as it stands.
• IEC 60335-2 series. Parts for commercial catering appliances, such as Part 2-37 for fryers and Part 2-58 for dishwashers, set electrical safety for the appliance.
• MLC Regulation 3.2. Where the flag applies it, the galley and provision stores face documented inspections for hygiene and food safety.

Failure modes and inspection

• Heating elements with low insulation resistance, measured with an insulation tester before power-up.
• Thermostats, contactors and control boards, checked by heating to set point.
• Scale in combi oven steam generators and dishwasher boilers, worse where desalinated water has no treatment.
• Pitting and crevice corrosion at welds, feet and sink corners.
• Door seals, hinges and latches, which a rolling unit loads harder than a shore kitchen does.
• On refrigeration, compressor condition, refrigerant leaks, wet or iced insulation panels and door heater frames.
• On fryers, a cracked oil pan, the drain valve and an extinguishing system without a current service tag.

Documentation

Ask for nameplate photos, wiring diagrams, operating and service manuals, spare parts lists, service records, and for fryers the extinguishing system service certificate. For refrigeration, ask for the refrigerant type and charge on the data plate. A US-flag unit may also need USCG acceptance of the equipment.

Integration with your galley

Check the total new load against the galley board and its feeders. Match hood extract capacity to any added cooking equipment. Combi ovens and dishwashers need water of the hardness the maker specifies, so plan softening or dosing on desalinated supply. Drains must reach the grey water system, and food waste must reach the grinder or vacuum collection.

Used, unused surplus or refurbished

Unused surplus from a cancelled newbuild galley is already marine-built and is the closest match to new. Work tables, bain-maries, kettles and mess furniture carry little risk used. Buy a used combi oven or conveyor dishwasher only with a service history and confirmed spare parts support, because makers retire control boards. Refurbishment of cooking equipment means new elements, thermostats, seals and a full electrical test.

Food waste disposers and compactors are under waste management. Galley and fryer suppression systems are under fixed fire suppression.