GALLEY AND LAUNDRY EQUIPMENT
Learning Objective: Recall the procedures required for the maintenance of galley
equipment and the procedures for installing, maintaining, troubleshooting, and
repairing laundry equipment.
Most stateside galleys and laundries, as well as
many overseas, are now operated and maintained
through civilian contracts. But there are still
installations maintained by overseas Public Works
Departments, which require military personnel. This
chapter presents information on the maintenance of
common types of galley and laundry equipment.
Because of the contracted galley and laundry facilities
and differences in types of equipment you are expected
to maintain, only general information is presented in
this chapter. Remember you should study the
manufacturers manual that comes with a new piece of
equipment before you attempt to install or maintain it.
Learning Objective: Identify different types of galley
equipment and recall the procedures required for their
Galley equipment must be maintained in a safe,
sanitary, and economical way. Utilitiesmen not only
install and maintain the equipment but they also
supervise others who perform work on the equipment.
It is always a good practice to post operating
instructions near the various pieces of equipment in a
galley or a bakeshop.
This action should reduce the
number of operators who abuse the machines. This is
particularly important where messmen and strikers are
working. As a further safeguard, you should conduct
periodic preventive maintenance inspections as
required for the equipment at your location or as called
for in the manufacturer's instructions. After the
inspection, you should attach a tag to each piece of
equipment that contains pertinent information, such as
the date, the type of inspection, and by whom the
inspection was made.
The maintenance of food preparation equipment
In peacetime, most types of equipment are
located in a permanent galley or bakeshop. While
deployed to an island or an overseas shore station, a
construction battalion might have either a permanent
galley or a semi-permanent galley, using either field
units or fixed types of equipment.
Whatever the need or the location, your most
important duty is to keep all items of equipment in a
condition of readiness to ensure safe, sanitary, and
excellent operation at all times. The medical
department is responsible for conducting sanitary
inspections, and the supply department is responsible
for preparing food and keeping food-handling
equipment and spaces clean. Coordinate your
maintenance efforts in conjunction with these
departments. Once any maintenance or repair is
completed on equipment, ensure that it is inspected
before it is put back into service for food preparation.
Field galley range is briefly covered in this chapter.
For more information on its operation, refer to chapter
2 of Utilitiesman Basic, volume 1, NAVEDTRA
Steam kettles, more commonly called "coppers,"
are either direct-steam or self-contained type units.
Self-contained units generate their own steam though
either a gas burner or electrical connections.
Direct-steam coppers are supplied with steam from a
central boiler located in the galley. Because
direct-steam units are more common than
self-contained units, this chapter mainly covers
Maintenance requirements for coppers are small
when compared to other pieces of galley equipment.
You should consider this fact when you are developing
a preventive maintenance inspection schedule. The
maintenance schedule for coppers requires monthly
inspections and an annual preventive maintenance
inspection. When conducting monthly or annual