DEFSTAN 02-121(PT2)/2(2006) : 2006
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
REQUIREMENTS FOR GALLEYS AND ASSOCIATED SPACES - PART 2: SPECIFIC REQUIREMENTS FOR HM SURFACE SHIPS
Hardcopy , PDF
01-11-2010
English
01-01-2006
Foreword
1 Scope
2 Warning
3 Related Documents
4 General
5 Galleys
5.1 Purpose
5.2 Location
5.3 Layout
5.4 Compartment Area
5.5 Minor Bulkheads
5.6 Main Cooking Area - Design Aspects
5.7 Equipment
5.8 Benches
5.9 Ready-use Cool Cupboards
5.10 Refrigerators
5.11 Drawers
5.12 General
6 Food Preparation Areas
6.1 Purpose
6.2 Location
6.3 Layout
6.4 Compartment Area
6.5 Equipment
6.6 Dry Preparation Area
6.6.1 Benches
6.6.2 Sinks
6.6.3 Stowages
6.6.4 Drawers
6.6.5 Cupboards
6.6.6 Equipment
6.6.7 Refrigerated Stowage
6.7 Meat Preparation Area
6.7.1 Benches
6.7.2 Sinks
6.7.3 Drawers
6.7.4 Equipment
6.8 Vegetable Preparation Area
6.8.1 Layout
6.8.2 Benches
6.8.3 Sinks
6.8.4 Stowages
6.8.5 Equipment
6.9 Additional Water Supplies
6.10 Utensil Wash and Garbage Disposal
7 Wardroom Galley/Pantries
7.1 Purpose
7.2 Location
7.3 Layout
7.4 Compartment Area
7.5 Service Hatches
7.6 Equipment
7.7 Benches
7.8 Stowages
7.9 Cupboard
7.10 Galley Section
7.11 Pantry Section
8 Pantries and Pantry/Serveries
8.1 Purpose
8.2 Location
8.3 Layout
8.4 Compartment Areas
8.5 Service Hatches
8.6 Equipment
8.7 Benches
8.8 Sinks
8.9 Stowages
8.10 Cupboard
8.11 Drawers
8.12 General
9 Serveries
9.1 Purpose
9.2 Location
9.3 Layout
9.4 Compartment Area
9.5 Access
9.6 Service Hatches
9.7 Equipment
10 Sculleries
10.1 Purpose
10.2 Location
10.3 Layout
10.4 Compartment Area
10.5 Access
10.6 Service Hatches
10.7 Hygiene and Cleanliness
10.8 Equipment
10.9 Benches
10.10 Sinks
10.11 Stowages
10.12 Cupboard
10.13 General
10.14 Ships not Designed with Sculleries
11 Bakeries
11.1 Purpose
11.2 Location
11.3 Layout
11.4 Area
11.5 Equipment
11.6 Benches
11.7 Drawers
11.8 Cupboards
11.9 Flour Stowage
11.10 Bread Storage
11.11 Sinks
11.12 General
12 Aircrew Refreshment Bar
12.1 Purpose
12.2 Location
12.3 Layout
12.4 Compartment Area
12.5 Service Hatches
12.6 Benches
12.7 Drawers
12.8 Cupboards
12.9 Sinks
12.10 Equipment
12.11 Stowage Racks
12.12 Dining Area Bar Counters
12.13 Dining Area Stools
12.14 General
13 Emergency Feeding Station
13.1 Purpose
13.2 Location
13.3 Layout
13.4 Compartment Area
13.5 Access
13.6 Service Hatch
13.7 Equipment
13.8 Benches
13.9 Sinks
13.10 Stowages
13.11 General
13.12 Air Conditioning and Ventilation
14 Bridge Mess
14.1 Purpose
14.2 Location
14.3 Layout
14.4 Compartment Areas
14.5 Service Hatch
14.6 Benches
14.7 Drawers
14.8 Cupboards
14.9 Sinks
14.10 Equipment
14.11 Stowage Racks
14.12 Dining Area
14.13 General
15 Beverage Making Facilities
15.1 Equipment
15.2 Capacities of Equipment
15.3 Scale of Equipment
15.4 Location of Equipment
15.4.1 Admiral's Galley/Pantry
15.4.2 Commanding Officer's Pantry
15.4.3 Wardroom Pantry
15.4.4 Wardroom
15.4.5 Senior Ratings Dining Area
15.4.6 Junior Ratings Dining Hall
15.4.7 Additional Boiling Water Facility
15.4.8 Air Crew Refreshment Bar
15.4.9 Zoning Requirements
15.4.10 Installation
Annex A
A.1 Abbreviations and Definitions
Annex B
B.1 Procurement Check List
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