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Cook by Electricity (Continued from Page 63) results have been better and cheaper operation. It has usually been found to be cheaper to use oil or other fuel for the generation of electric current and then use electric current in its vari- ous applications for auxiliary pur- poses. The cost to produce electricity varies from as low as .3 cent per kilowatt per hour in the case of large vessels where special diesel units are coupled to generators, to . % cent and 1 cent per kilowatt per hour for smaller units. One of the strong arguments for form of an island installation, thus making for economy of deck space and convenience of operation for the chef. This is possible as there are no difficult ventilating problems caused by smoke, gases and fumes. Each range has four individually controlled units, giving the effect of four stoves in one. Each unit has three heats so that it can be oper- ated at either 4 kilowatts, 2 kilowatts or one, depending upon the use de- sired. Each unit is also separately fused and is operated by a reversible rotary snap switch. There are also two large broilers of ten kilowatts each with adjustable ELECTRIC 180-LOAF BAKE OVEN IN use of electricity for cooking and baking on board ship is that it is largely off-peak. Losses from waste heat make steam heating expensive and the absence of such losses make electric heat relatively more efficient. This also applies to electric cooking for both heating and cooking are ex- cellent uses for spare electric power. Use can be made also of storage bat- teries which, when charged by the generator when the load is light, will give back sufficient power to help out when there is a peak load. In fact, it will even permit the generator set to be shut down entirely at inter- vals. Electric Galley on the Malolo In the main galley on the S. S. MALOLO there are eight heavy duty ranges of 22 kilowatts each, equipped with the previously described heating unit. There are two banks of four each, placed back to back in the 78 THE BAKERY OF THE S. S. MALOLO grids located below the heating unit and equipped with grease funnels and warming compartments. The construction of this equipment is of great strength, heavy sheet steel being used throughout, welded and braced. The framework of the ranges is designed to carry a steel top 48 inches long x 39 inches deep, which is equipped with sea _ racks. The hotplates are independently sup- ported on the frame work so that the weight of the cooking utensils does not come on the range top, but on the frame work itself. Each hotplate has been designed to carry the weight of 1000 pounds during operation at cherry red heat and will not warp nor sag, which means always an even cooking surface. The range ovens are 21% inches wide x 26% inches deep x 18 inches high with the walls and oven door insulated. The oven is equipped with top and bottom heating units of 3000 MARINE REVIEW—November, 1927 watts each and independently con- trolled by three-heat, heavy service, rotary snap switches, the heating units covering the top and bottom areas of the oven. The crew’s galley of the MALOLO has two sections of the same type of range as that used in the main galley. It is surprising to note all of this range and broiler equipment, having a capacity to cook for 1200 persons daily, occupies only 148 square feet of deck space. Bakery and Pastry Shop In the bakery and pastry shop are two, three-deck electric ovens, one of 25 kilowatts for bread and one of nine. kilowatts for pastry. The de- sign of these ovens is similar except for capacity. The heating compart- ments are tiered, one above the other, with a top and bottom heating unit in each compartment, thus enabling each to be, in the true sense of the word, a separate baking chamber. This enables the greatest diversity of baking as well as economy of oper- ation. Linings of these ovens are heavy steel, surrounded with rock wool insu- lation, this having been found by elaborate practical and_ laboratory experiments to be the most efficient and durable insulation for this pur- pose. In addition, there is a mini- mum of through metal from the lin- ing through the insulation to the outer wall, thus reducing heat losses to a minimum, further increasing the high percentage of economical oper- ation. Other Electrical Appliances Each baking compartment has a deck of heavy 1-1/8-inch tile which acts as a heat reservoir, maintaining temperature with low consumption of electricity. There are _ bi-metallic temperature thermometers for each compartment and the decks are illu- minated so that each part of the bak- ing chamber is fully visible. The doors are of the shelf-type with a latching mechanism which is so de- signed so as to make the baking chamber steam tight when the doors are closed. The 25-kilowatt oven has a capacity of baking 270 one- pound loaves per hour and the pastry oven has a loading capacity of six 18-inch x 26-inch roll pans. These two bake ovens have 34 kilowatts connected load but occupy only 41 square feet of deck space. They will do all of the baking on the MALoLo for a capacity of 1200 persons to be fed daily. (Continued on Page 82)