Back in the day, ships were made of wood. Cooking on board was a fire hazard. Therefore, a smaller structure called Galley was formed to ensure crew safety on the ship. Working on labor-intensive sailing ships meant crews burned more than 4,000 calories a day. Journals from 1943 show that British naval officers had the option to undertake a six-week cookery course during the height of World War Two. They can learn to prepare dishes as diverse as beef casserole and steamed pudding.
Food was also important from a crew health standpoint. If the crew is not feeling well, they will be unable to perform their assigned duties. For a healthy, contented crew, a ship needs to equip with a galley, thoughtful chefs, good storage, and refrigeration facilities.
A galley is usually laid out in an efficient typical style with longitudinal units and overhead cabinets. This makes the best use of the usually limited space aboard ships. It also caters to the rolling and heaving nature of ships, making them more resistant to the effects of the movement of the ship. Equipment such as strengthened materials, boltable feet for deck attachment, rolling racks, and storm rails, and guide rails are made for the marine environment.
For this reason, galley stoves are often gimballed, so that the liquid in pans does not spill out. They are also commonly equipped with bars, preventing the cook from falling against the hot stove. Hot and cold food preparation lines consist of modular systems in different executions and standards. Modular galley systems ensure user-friendly, hygienic, compact, and flexible working spaces with high quality and capacity, but without unnecessary intermediate spaces.
Maritime Labour Convention law stipulates that there must be access to clean drinking water and that the food served should take into account cultural and religious sensitivities. Maintaining a healthy diet for the ship crew with good hygiene helps to prevent diseases and improve overall health.