Bombas de desplazamiento positivo

11.6.1 Function. Provides a place for relaxing, watching TV, listening to music, playing games, studying, writing, and other activities. Recreation space shall be provided for ships with 1,000 accommodations or more, but may be provided for ships less than 1,000 accommodations where space permits. Recreation spaces should be as large as practical and located near a physical fitness area.

11.6.2 Outfit and Furnishings. Provide two- and four-person table seating consisting of portable stacking chairs on large ships and fixed outrigger type seating on small ships. Provide TV monitor, magazine rack, trash receptacle, and ship’s entertainment system loudspeaker. Recreation spaces may be unsupervised and furnishings are subject to very rough treatment. Furnishings must be durable and easily maintained.

11.6.3 Arrangement Practices (see Figure 11-3). Size recreation spaces based on approximately 15 square feet per seat.

11.6.3.1 Alternate Functions. Arrange recreation spaces with consideration for their alternative functions as training areas and additional wartime surge berthing space.Figure 9-4 shows surge berth stowage for use during wartime when additional surge berthing is required.

11.7 TRAINING.

11.7.1 Function. Provides a place for formal classroom training during normal working hours and after hours can be used for watching television, movies, lectures, and meetings.

11.7.2 Outfit and Furnishings. Educational seating with tablet arms (fixed mount or stackable). Video monitor, marker board, portable lectern, and bulkhead-mounted training aids.

11.7.3 Arrangement Practices. This space has two basic areas: the instruction area for the lecturer and the seating area.

In many instances, the instructor may be a TV video. The goal is to provide an adequate instruction area and then maximize seating in the remainder of the space. Provide a secondary egress if the space seats 21 or more persons.

11.7.3.1 Instruction Area. Plan for a lectern, marker boards, TV monitor, and a small amount of walking area. Install large sized marker boards on bulkhead behind lectern and elsewhere, where practicable. Marker board may also be used as a screen for viewing slides and view-graphs.

11.7.3.2 Seating Area. Orient seating facing forward or aft toward the instruction area. Mount appropriate training aids on bulkheads around the seating area.

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NOTE:

1. Multipurpose furnishings are portable and may be arranged for worship, prayer, fellowship, education, and training.

Figure

Figure 11-1. 11-1. Typical Chapel.Typical Chapel.

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Figure

Figure 11-2. 11-2. Typical Typical LMRC.LMRC.

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Figure 11-3.

Figure 11-3. Typical Lounge and RecreTypical Lounge and Recreation Seating Groups.ation Seating Groups.

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CHAPTER 12 CHAPTER 12 FOOD SERVICE SPACES FOOD SERVICE SPACES

12.1 GENERAL.

The entire system of food service, which includes food handling, storage, preparation, serving, dining, mess gear sanitizing, and garbage disposal, should be considered as an integrated unit. The space configurations should provide for the maximum functional relationship of these spaces. The space configuration, types and quantities of equipment, and arrangement of equipment, for all food service spaces except messroom seating, is under the cognizance of Naval Supply Systems Command (NAVSUP). NAVSEA is responsible for messroom seating. The number, capacity, and type of food service equipment in the galley and messroom are determined by NAVSUP, based on a large array of factors including, but not limited to: Navy standard core menu (NSCM), cooking requirements, serving time, preparation requirements, sanitation requirements, and accommodations. Food service spaces are identified in Table 12-1.

Table 12-1.

Table 12-1. Food Service Food Service Spaces.Spaces. ^1/

Compartment Accommodations

1/ The centralized galley concept, and variations of the centralized galley concept, should be considered for all ship types.

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12.1.1 Galley Type – Centralized Galley (see Figure 12-1). The centralized galley is a one-galley configuration. Food for all personnel is prepared in one galley. The centralized galley provides the type of service required to separate messrooms for officers, CPOs, and crew. The centralized galley reduces manning, weight, and cost. If a large enough space is not available to provide a full centralized galley, a single galley for CPOs and crew, and a separate galley for the officers, are recommended.

12.1.2 Type of Service.

a. Officer – traditional steward service, family style, buffet, and cafeteria b. CPO – buffet and cafeteria

c. Crew – cafeteria

12.1.3 Location. The area of the ship with the largest subdivision is generally best suited for food service spaces. Food service spaces should be in an area that is convenient to the personnel served and least affected by ship’s motion and vibration. The galley should not be located over tanks or the refrigerated storeroom. When selecting the location for food service spaces, consideration should be given to personnel access, including formation of mess lines in good and inclement weather, and access to freeze, chill, and dry provisions storerooms. The scullery location should be coordinated with the location of tables and traffic flow within the messroom. Where queue lines form for food serving lines, the dispensing of consumables, or where soiled food trays or dishes are disposed of, the queue lines shall not interfere with normal personnel (through) traffic. The preferred location for food service spaces is amidships on or above the damage control deck in order to provide maximum fore and aft access.

12.2 OUTFIT AND FURNISHINGS.

12.2.1 Food Service Spaces. Food service equipment is specified by NAVSUP. These spaces are provided with CRES bulkhead and overhead sheathing in accordance with 804-5000991 and 804-5000994. Quarry tile is the preferred deck

covering for food service spaces.

12.2.2 Messroom. Food service equipment, such as salad bars, beverage stands, ice dispensers, and beverage dispensers, that are installed in the messrooms are specified by NAVSUP. Equipment other than foodservice equipment and the number of mess seats required is determined by NAVSEA. The following is provided as guidance in selecting equipment.

12.2.2.1 Officer Messroom. Officers are provided arm chairs and 36-inch deep mess tables that provide 27 inches of seating space width per occupant. Sideboards are provided for stowage of flatware, linen, and condiments. Bulkheads and overheads are treated with decorative sheathing.

12.2.2.2 CPO Messroom. CPOs are provided arm chairs and 36-inch deep tables that provide 27 inches of seating space width per occupant. Bulkheads and overheads are treated with decorative sheathing.

12.2.2.3 Crew Messroom. The crew is provided 27-inch deep tables with outrigger type seats on small ships, and tables with stacking chairs on large ships. Tables with booth/transom seating may also be provided on small and large ships.

Tables shall provide 27 inches where practicable, but not less than 24 inches, of seating space width per occupant. Tables and chairs in messrooms which are designated for weapons handling shall be portable. Bulkheads and overheads are not treated with decorative sheathing.

12.3 ARRANGEMENT PRACTICES.

12.3.1 Food Preparation Spaces. Arrangement of equipment in food preparation spaces will vary with the number of accommodations served and the personnel category (officer, CPO, or crew) of these accommodations. Each space requires a different set of design principles which govern the arrangement, due to differing personnel category and method of food service. The arrangement of equipment is developed or directed by NAVSUP.

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12.3.2 Messrooms. Arrangement of equipment in messrooms will vary with the number of accommodations served and the personnel category (officer, CPO, or crew) of these accommodations. Each space requires a different set of design principals which govern the arrangement, due to differing personnel category and method of food service.

Arrangement of tables in the officer and CPO messrooms should be coordinated with NAVSUP, considering the type of service being provided by the galley. Arrangement of tables in the crew messroom should also be coordinated with NAVSUP, considering the location of their extended serving line equipment. See Figure 12-2 for typical crew messroom

arrangement.

Where booth seating is provided, four-person booth seats should be open at both ends in order to provide ease of access for personnel and avoid trapping seated diners. When limited area precludes the use of a four-person booth seating, six-person booth seating may be used on a limited basis with NAVSEA approval.