Marine Catering International April 2013

THE INTERNATIONAL REVIEW OF MARINE CATERING TECHNOLOGIES, PROVISIONS AND SERVICES
LA
IS UN
SU C
E H
APRIL 2013
Catering to all tastes

HEALTHY EATING
Cruise passengers are
increasingly health
conscious
How Carnival Spirit has been retooled

to better serve the Aussie home market
ROYAL NAVY
THE VERANDAH
Food continues to play a

critical role in maintaining
crew morale
Queen Elizabeths
award-winning French
restaurant
MKN Galley Solution
Top quality on board
MKN Maschinenfabrik
Kurt Neubauer GmbH & Co.
P.O. Box 1662,
D-38286 Wolfenbuettel/Germany
Phone +49 (0) 5331 89-207
Fax
+49 (0) 5331 89-418
e-mail: [email protected]
MKN Master of Performance
www.mkn.eu
CONTENTS 01
24 HEALTHY EATING
HEALTHY EATING 25
HEALTH KICK
By Felicity Landon
Weve all heard the jibe about weighing cruise

passengers at the start and finish of their trip.
And a quick glance at the daily consumption
aboard one US cruise ship would seem to
confirm our preconceptions: 551 lb of butter
and margarine, 1,170 lb of potatoes, 3,900
muffins, 390 lb of bacon, 910 lb of ice cream we
could go on.
However, the increasing demand for healthier
menu options and a healthier lifestyle means
cruise lines must respond, especially as cruising
is attracting a much broader range of customers,
in terms of age groups and lifestyle preferences.
As far as I know, most cruise lines have
special menus or indications on their menus for
healthy dishes, says Dirk Helsig, Fred Olsen
Cruise Lines (FOCL) corporate executive chef.
Lots of liners have fitness instructors or
nutritional experts who will advise the guests on
healthy eating. But do the cruise passengers
really want to be healthy, or do they want to eat
lots of cakes and pies anyway?
I think this depends on the individual guest,
Helsig says. A lot of our guests cruise with FOCL
to enjoy the experience, to be cooked for and well
looked after, and they like to relax after lunch
with a book. However, we also have guests
who make good use of the gym and go for
runs around the deck. It is a matter of
individual choice.
Healthy eating on a cruise might sound like a

contradiction in terms given the availability of
round-the-clock, whatever-you-want eating
on board but its very much on the menu
April 2013 Marine Catering International
CARNIVAL SPIRIT
10
Catering to Australian taste buds
16
Will menus and living conditions

improve at sea?
STAR CHEFS
24
Three top chefs give the lowdown

on high-seas cruise catering
Marine Catering International April 2013
04 CHEFS ON CRUISE LINERS
Three executive chefs on board cruise liners

tell us what foods they couldnt live without,
what challenges they face on a daily basis,
and how they see equipment and technology
in their galleys changing in the future
Dirk Helsig
Peter Leypold
executive chef
Paul Gauguin Cruises
corporate executive chef

Fred Olsen Cruise Lines

Carnival Cruise Lines
36
As regulations get tougher, how

should cruise companies change the
way they handle waste?
36 OFFSHORE CATERING
OFFSHORE CATERING 37
42
HOTEL WITH A
DIFFERENCE
By Felicity Landon
In the offshore world,

employers continue to
place a huge emphasis on
getting the food and service
right as this quality of life
element plays a vital role in
securing the loyalty of often
hard-to-come-by workers
The type of clients that we have really want

to look after their employees, says Peter Bruce,
managing director of Entir, the Aberdeen-based
contract catering and support services company.
Our job is like running a hotel, but on a ship or
platform. Get that wrong and these guys wont
want to go back and work there and that is so
important for the client. There is a real shortage
of really good people in the industry. Our clients
are very keen to make sure their employees are
getting the best possible food and service. If you
dont get things right, you will have a very
unhappy bunch of people and that can affect
safety, performance and morale.
Running a hotel is one thing, but providing
hotel services on an offshore unit in the middle
of the hostile North Sea in January; on a fleet of
offshore vessels operating off West Africa, Brazil
or Newfoundland; or on a global research vessel
that might be in Antarctica or the Azures, is an
entirely more complicated process that provides
extraordinary logistical challenges.
And, just like a hotel, the numbers are not
necessarily stable. Even with our UK contracts,
the numbers can go up and down, says Bruce.
88 INTERVIEW: HENRY ANDERSON
54
COMBI-OVENS
58
New features and functions
THE VERANDAH
64
Award-winning French restaurant

on board the Queen Elizabeth
By Bunny Richards
arine Catering Services

consultant Henry
Anderson offers structured courses
for shipowners in order to improve
their seafaring cooks knowledge
prior to going to sea
How do you make sure site visits

and procedures are kept to a high
level and adhere to current laws
and regulations?
All shipping companies work to MARPOL
maritime regulations. I visit each ship
twice a year or more, if required by any
company, to elevate standards in line with
laws and regulations.
How do you keep your staff up to date
within the industry?
All staff are self-employed and are
expected to stay up-to-date with industry
laws and practices. However, as part of our
company responsibilities we ensure that
refresher skills and staff performance
levels are assessed on a regular basis,
within an appraisal and development

structure related to performance reports
recorded on each vessel they visit.
You cater for special diets and the
preferences of different nationalities.
Do you change these menus on a
regular basis, or do you have special
dietary menus and keep to them
throughout the year?
We cater for the culinary requirements
of all nationalities we deal with on board
and we change the menus twice yearly to
follow a five-weekly cycle during these two
six-monthly periods. Special diets are
formulated on a one-to-one basis where
we can assist. However, we are very careful
here as we are not nutritionists.
Henry Anderson busy at work in

the kitchen with other staff members
FEEDING THE NAVY
Good food is a vital ingredient in

maintaining health and morale in
the Royal Navy
From finger food and starters
to desserts
INTERVIEW: HENRY ANDERSON 89
OFFSHORE CATERING
Ensuring the offshore world is

well fed
PREMIUM CATERING
70
74
78
88
Henry Anderson, Marine

Catering Services
92
ACO Marine explains why the

treatment of galley water is
so important
GALLEY EQUIPMENT
96
The latest technology helps produce

the perfect dish
WASTEWATER
TREATMENT
SUPPLIER INTERVIEW
FOOD WASTE
MANAGEMENT
48
Peter Bruce, managing

director of Entir
Marine Catering International February 2013
HEALTHY EATING
30
By Bunny Richards
Daniel Beentjes
CATERING CONSULTANT
INTERVIEW
MARITIME LABOUR
CONVENTION
MCI investigates how cruise

companies ensure healthy eating on
board their ships
CHEFS ON CRUISE LINERS 05
84
Paolo Salamon, plan manager

at Oxin
100
WAREWASH TECHNOLOGY
104
Hobart Marine has added hybrid

technology to its range
PACKAGING SOLUTIONS
108
WK Thomas supports the

travel industry
CREAM-BASED PRODUCT
112
Rupert Kien, director of F&B

services for TUI Cruises, gives MCI
his opinion on a versatile ingredient
114
Teknotherm Marine believes vessels

can reduce food waste and better
serve the environment
REFRIGERATION
TECHNOLOGY
BEVERAGE PREPARATION
Netherlands-based Bravilor
Bonamat talks tea and coffee
systems
TURNKEY SERVICES
Help with building and modernizing

catering areas
GALLEY FRYERS
The regulation that kick-started a

decade of R&D
116 WHATS ON THE MENU?
Carnival Cruises warm

chocolate melting cake
secret recipe revealed
OUTSOURCED
MANAGEMENT
Preheat oven to 200C.
Melt the chocolate and butter together.
In a separate bowl, mix the eggs and the

sugar and whisk for a few minutes. Then
add the flour and whisk again.
Add the melted chocolate to the egg
mixture and mix together.
Helping ship owners overcome

escalating food prices
Pour the entire mixture into a greased

mould and bake for 14 minutes.
Serve with vanilla ice cream.
Bon appetit!
INGREDIENTS
6 oz (170g) Dark chocolate
REFRIGERATION
EQUIPMENT
Ensuring fridges can withstand all

weather conditions
6 oz (170g) Butter
4
Eggs
6 oz (170g) Sugar
2 oz (55g) Flour
116
WHATS ON THE MENU?

Carnival Cruises melting
chocolate cake
02 FOREWORD
WELCOME
Welcome to the launch issue of Marine

Catering International, the worlds first
publication dedicated to showcasing the
latest maritime designs, technologies
and services used to feed onboard
populations that frequently outnumber
that of a small town.
Weve got all angles of feeding and
watering such communities covered: from
designing a galley, specifying cooking and
food-preparation equipment, and sourcing
the actual provisions from chandlers or
direct from source, to restaurant/canteen
designs and fixtures, and food-waste
management systems. And weve looked at
the aforementioned for all maritime sectors,
particularly naval armed forces, offshore
energy rigs and of course cruise ships.
So what will you find between the covers
of this inaugural issue? Editorial director
Anthony James and editor Bunny Richards
both of whom have worked on numerous
maritime industry publications have
brought together a collection of features from
contributors located all over the world, and
from companies who all deal with the same
problem: how to keep the stomachs of what
are often 5,000-plus onboard residents
content 24 hours a day, seven days a week,
while catering to everyones individual tastes

and pockets, and without encountering any
health and safety concerns.
If you want to learn more about one of the
best maritime restaurants, turn to page 4 to
read about the Empire restaurant on board
the Carnival Spirit, an image of which resides
on the cover of this magazine. Perhaps you
want to discover more about the latest galley
equipment? Pages 54, 70, 92 and 112 feature
stories on, but not limited to, next-generation
combi ovens, galley fryers and refrigeration
technology. Food preparation your thing? Go to
pages 24, 42, 48, 88 and 108 to read about hot
topics including avoiding food contamination
and where to source the finest ingredients.
Finally, theres a great feature on page 30 by
Wendy Laursen about the latest food-waste
management technologies. Has the time come
for the cruise ship industry to adopt a policy
of zero solid waste discharge at sea?
The next issue of Marine Catering
International will be published in September
be sure to register for your free copy at
www.ukipme.com/mci. I hope you enjoy
your magazine.
Graham Johnson
Managing Director
LA
IS UN
SU C
E H
APRIL 2013
EDITOR
Bunny Richards
([email protected])
EDITORIAL DIRECTOR
Anthony James
PRODUCTION EDITOR
Alex Bradley
CHIEF SUB EDITOR
Andrew Pickering
DEPUTY CHIEF SUB EDITOR

Nick Shepherd
PROOFREADERS
Frank Millard, Kari Wilkin
ART DIRECTOR
James Sutcliffe
DESIGN TEAM
Louise Adams, Andy Bass,
Anna Davie, Andrew Locke,
Craig Marshall, Nicola Turner,
Julie Welby, Ben White

HEALTHY EATING
increasingly health
conscious

ROYAL NAVY
THE VERANDAH

crew morale
Queen Elizabeths
restaurant
HEAD OF PRODUCTION
& LOGISTICS
Ian Donovan
DEPUTY PRODUCTION
MANAGER
Lewis Hopkins
PRODUCTION TEAM
Carole Doran, Cassie Inns,
Robyn Skalsky
CIRCULATION MANAGER
Suzie Matthews
CEO
Tony Robinson
MANAGING DIRECTOR
Graham Johnson
PUBLICATION DIRECTOR
Mike Robinson
([email protected])
SALES TEAM
Paul Adam, Godfrey Hooper
ISSN 2051-3828 Published by UKIP Media & Events Ltd
Contact us at: Marine Catering International, Abinger House, Church Street, Dorking, Surrey, RH4 1DF tel: +44 1306 743744 fax: +44 1306 742525
The views expressed in the articles and technical papers are those of the authors and are not endorsed by the publishers.
While every care has been taken during production, the publisher does not accept any liability for errors that may have occurred. Copyright 2013
Subscriptions 60/US$108
Printed by William Gibbons & Sons Ltd, 26 Planetary Road, Willenhall, West Midlands, WV13 3XT, UK
INDEX TO ADVERTISERS
ACO Marine sro
77
HOBART GmbH
Concord Shipping
69
Marine Catering Services
ALMACO Group SAS
Bravilor Bonamat BV
Con-Lash Supplies Pte Ltd
Convotherm Elektrogerte GmbH

F.S.P. GmbH
Gram UK Ltd
57
47
Inside back cover
69
15
Marine Catering International Online Reader

Enquiry Service/Subscriptions
Marine Maintenance World Expo 2013

MEIKO Maschinenbau GmbH & Co. KG
MKN
Oxin Srl
50, 87, 91, 103
53
83, 111
Outside back cover

Inside front cover
63
QimiQ GmbH
Ratcliffe & Brown Wines & Spirits Ltd

Rudolf Achenbach GmbH & Co KG
41
9
35
SeaStar
29
Valentine Equipment Ltd
23
Sekpo Ship Services Ltd

Teknotherm Marine AS
W K Thomas
57
23
53
INNOVATION BY DESIGN
DESIGN | CONSTRUCTION | MAINTENANCE

ALMACO has over 15 years of experience designing, supplying and commissioning high quality USPH galleys onboard passenger ships and offshore
units. ALMACO provides complete turnkey services to shipyards and owners building or modernizing galleys and other catering areas such as bars, buffet
counters and pantries.
Learn more about ALMACOs solutions at
www.almaco.cc
PREMAX THE AWARD-WINNING TECHNOLOGY

Our new technologies and innovations will define and even revolutionize
the market of the future. HOBART offers the most efficient use of energy,
water and floor space in the industry.
Today, 4 out of 5 cruise vessels in operation rely on
HOBART warewash equipment.
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FOOD PREPARATION
SERVICE
04 CARNIVAL SPIRIT
THE SPIRIT OF OZ
By Wendy Laursen
The Australian cruise industry has experienced

double-digit growth over the past seven years,
and Australians now represent 3.4% of the
worlds cruise market. In response, Carnival
Cruise Line has spent more than A$7m
upgrading Carnival Spirit to capture the ideal
mix of Aussie personality and American style,
says American-turned-Aussie, Jennifer
Vandekreeke, director of Carnival Cruise Lines
Australia and New Zealand. We originally came
to Australia because we felt Carnival Cruise
Lines would be a great fit with the Aussie
personality both being playful, outgoing and
fun-loving, says Vandekreeke. We also knew
wed need to make some changes to ensure our
first ship, Carnival Spirit, was equipped to give
the discerning Aussie audience an amazing
holiday experience.
Carnivals research indicated that Australian
cruisers dont like tipping, love good coffee and
dislike American bacon. Changes made therefore
include banning tipping, improving the quality of
coffee, and changing the menus to include more
lamb, fresh fruit and vegetables.
Carnival Spirit holds 2,680 guests and features
three primary restaurants serving fresh produce
throughout each cruise. The Empire Restaurant
Carnival Spirit in Sydney Harbour, above;

and its Empire Restaurant, right, which
offers tasty local and international cuisine
CARNIVAL SPIRIT 05
Carnival Spirit is the newest and

largest ship to be home ported all year
round in Australia, with catering tailored
specifically to Australian tastes
06 CARNIVAL SPIRIT
Aussies love a cappuccino,

followed very closely in favor
by a flat white
oyal Caribbean
Internationals
Voyager of the Seas
arrived in Sydney
Harbour for the first time in November
2012. The vessel hosts 3,800 guests and
1,200 crew, and is almost double the size
of any other ship currently based in
Australia. Each week on the vessel,
105,000 meals are prepared and 300,680
desserts. The monthly food budget is
VOYAGER OF THE
SEAS MAKES MAIDEN
JOURNEY TO SYDNEY
approximately A$1 million. During her
Sydney season, the vessel will need to
load the following produce from local
suppliers: 20,000 gallons of milk, 370,000
eggs, 200,000kg of fresh fruit and
400,000kg of fresh vegetables.
THE FOOD CONSUMED IN ONE CRUISE INCLUDES:

Beef . . . . . . . . . . . . . . . . . . . . . . . 9,072kg
Chicken . . . . . . . . . . . . . . . . . . . . 5,443kg
Pork . . . . . . . . . . . . . . . . . . . . . . . 2,268kg
Lobster . . . . . . . . . . . . . . . . . . . . . 635kg
Seafood . . . . . . . . . . . . . . . . . . . . 1,814kg
Salmon . . . . . . . . . . . . . . . . . . . . 1,134kg
Fresh eggs . . . . . . . . . . . . . . . . . . 28,000
Flour . . . . . . . . . . . . . . . . . . . . . . 6,804kg
Sugar . . . . . . . . . . . . . . . . . . . . . . 1,850kg
Nouveau Restaurant serves the

finest aged prime beef and
quality seafood accompanied
by a handpicked wine list
Coffee . . . . . . . . . . . . . . . . . . . . . . 680kg
Fresh fruit . . . . . . . . . . . . . . . . . 15,876kg
Fresh vegetables. . . . . . . . . . . . 29,484kg
Potatoes . . . . . . . . . . . . . . . . . . . 8,165kg
Fresh berries . . . . . . . . . . . . . . . . . .272kg
Ice cream . . . . . . . . . . . . . . 30,283 liters
Milk . . . . . . . . . . . . . . . . . . . . .5,678 liters
Cheese . . . . . . . . . . . . . . . . . . . . 2,631kg
Slices of pizza . . . . . . . . . . . . . . . . 18,000
offers a new menu each day featuring local and

international cuisine in a white tablecloth
setting. La Playa Restaurant features 10 different
stations each day, ranging from Asian cuisine
and a rotisserie, to the brand-new Aussie pie and
snag station. For fine dining, Nouveau
Restaurant serves the finest aged prime beef and
quality seafood accompanied by a handpicked
wine list. The most popular wines are Sauvignon
Blanc, Shiraz and a blended Cabernet-Merlot.
New to Carnival Spirit, and created with
Australian guests in mind, is Fat Jimmys C-Side
BBQ, which offers backyard- and beach-BBQ
delights such as Italian sausages, grilled chicken
breast, pulled pork and Aussie snags, all with
open-air ocean views. Room service is also
available 24/7 with offerings matched to a
balcony setting. For children (including big kids),
the ship offers one of Carnivals signature
specialties 24-hour pizza and ice cream.
Guests can also experience extra-special
dining at the Chefs Table in the Nouveau
Restaurant. Hosted by Carnival Spirits head

chef, Daniel Arulraj, a select group of 12 guests
starts with cocktails and hors doeuvres, then
takes a tour of the ships galley before enjoying
a sumptuous multi-course menu of specially
created dishes not found on the regular
dining menus.
Australians love their seafood, says Arulraj.
In fact, weve had to order an extra 10kg of
salmon per day. Also, whenever we have lamb on
the menu, its proving extremely popular. We are
sourcing fresh fish from local vendors, which is
being used in our menu and were exploring
more options. Were also using prawns in a
variety of sizes according to our menu. The most
popular station with kids is the Pizza Bar and
also the pie and snag station. And you cant
forget the swirls. No one says no to ice cream!
Australians are also known for their appetite
for coffee. Our coffee orders are through the
roof, says Aralraj. Aussies love a cappuccino,
followed very closely in favor by a flat white.
Before moving from the USA to her new Sydney
home, Carnival Spirit overhauled its cafs and
onboard machines, changed the coffee beans to
Lavazza, and re-trained its baristas to offer
Australian-style flat white, cappuccino, long
black and latte.
As part of the training, Carnival Cruise Lines
engaged Shoji Sasa Fairfaxs 2012 Good Caf
Best Barista who shared his wealth of
experience and knowledge on what Australians
love about their coffee in a special training
session. Sasa demonstrated what all the onboard
baristas needed to know about making great
Aussie-style coffees, including how to achieve
the right strength, temperature, water-to-milk
ratio and froth on the top.
CARNIVAL SPIRIT 07
08 CARNIVAL SPIRIT
&O Cruises has

introduced a
range of
packages for
passengers celebrating a special
occasion on vessels such as
Pacific Jewel. The four packages,
available on cruises of five days or
more, provide select inclusions for
people seeking to add a little
romance to their trip, indulge their
taste buds, or simply celebrate a
special occasion such as an
anniversary or birthday.
The range of packages includes:
Special Occasions a bottle of
The main dining area on

board the Carnival Spirit is
the Empire Restaurant
SPECIAL OCCASIONS
Mot & Chandon NV Brut Imperial,
dinner at Salt Grill by Luke
Mangan for two people, Ernest
Hillier boxed chocolates,
A$50 onboard spending credit
per booking.
Romance a bottle of Mot &
Chandon NV Brut Imperial, dinner
at Salt Grill by Luke Mangan for
two people, Ernest Hillier boxed
chocolates, a dozen roses, P&O
Cruises teddy bear, framed
portrait photo from the cruise.
Foodies dinner at Salt Grill by

Luke Mangan for two people, P&O
Cruises cookbook Holidays, a
bottle of Tomich Hill Pinot Noir
and Glandore Estate Chardonnay,
A$50 onboard spending credit
per booking.
Double the Fun dinner at Salt
Grill by Luke Mangan for four
people, a bottle of Glendore Blush
Moscato and Saint Clair
Sauvignon Blanc, A$100 casino
credit per booking.
Were committed to the Australian market

and have spent millions on major modifications
to ensure that Carnival Spirit is a great fit. In
addition to the bigger ticket items, when we
came to Australia and became ingrained in the
culture, we realized just how important coffee is
to Australians, said Vandekreeke. We want to
make each morning and afternoon as special as
it can be for our Aussie guests, which is why
weve swapped the American-style coffee offered
on all our other ships for Aussie style.
P&O Cruises Australia, which is operated by
Carnival, has totally revised its menus over the
past few years to create a uniquely Australian

contemporary offering. P&O ships feature
everything from wagyu beef to pasta and Thai
curries. It has also just announced a new
poolside offering of a bucket of fresh prawns.
Sture Myrmell, vice president hotel operations
for Carnival Australia, says the peel and eat
prawns are the perfect accompaniment to long,
lazy summer days at sea. On a relaxing cruise
escape, there are few things better than lounging
by the pool with some great Australian seafood,
enjoying the sunshine.
Myrmell said the locally sourced seafood,
complemented by fresh lemon, was another
example of the cruise lines commitment
to quality Australian cuisine on its ships.
Also available are buckets of chicken wings
with dipping sauce and both can be
purchased individually or with a beer or
wine accompaniment.
Finally, every P&O cruise ship now has a Luke
Mangan restaurant Salt Grill on board.
Mangan is one of Australias leading chefs and
the restaurants serve his signature dishes
including crab omelette, enoki mushroom salad,
miso broth and the much talked-about liquorice
parfait with lime syrup.
DOCKSIDE
DECKSIDE
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LSID
Wherever youre enjoying a drink,

our quality wines come in shatterproof
PET bottles, for a super safe tipple.
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[email protected]
www.chateaux.com
10 MARITIME LABOUR CONVENTION
QUALITY CONTROL
By Felicity Landon
Im not sure if it will make any difference to the

diet of seafarers. My inclination is to think not,
says International Transport Workers
Federation (ITF) inspector Tommy Molloy of the
ILOs Maritime Labour Convention (MLC), which
comes into force in August 2013.
The MLC sets out seafarers rights and will
seek to enforce the required standards. As well
as contractual arrangements, working hours and
health and safety issues, those standards also
relate to accommodation, recreation facilities,
health protection, welfare and food and
catering. However, Molloy is not convinced that
it will have much impact on mealtimes at sea.
Those who are well fed currently will continue
to be so. There will be no reason for any change.
Those ship operators who operate on the
margins will continue to do so. If they know the
food provisions a ship needs are far cheaper two
ports hence, then they will do their utmost to
wait until that port before they replenish. If they
can scrape a dollar a day off the food allowance,
they will also do so.
Molloy says enforcement is going to be the key
issue: MLC is very broad in terms of what is
required regarding food provision, he says.
MARITIME LABOUR CONVENTION 11
Marine Catering International investigates

whether the International Labour Organizations
new Maritime Labour Convention will achieve
its goal of improving menus, and working and
living conditions at sea
t a recent
maritime
medical
conference it
was reported that almost
71% of male merchant
seafarers were overweight
(compared with about 64%
eight years earlier), and noted
that no effective global
standards existed to govern
the nutritional needs of
seafarers. In response,
Nautilus International the
maritime professionals union
is backing International
Maritime Health Association
(IMHA) proposals to develop
nutritional guidelines for the
shipping industry and best
practice policies for feeding
crews, and to encourage
healthier eating on board.
NAUTILUS SURVEY
The project, says Nautilus,
was prompted by an ITF
inspector in Croatia who was
shocked to find the lack of
clear and effective worldwide
rules when he was helping
seafarers complaining that
they were not being fed
properly on their ship.
The involvement of
Nautilus in the IMHA work
has led to a new survey,
which sought to show the
realities of eating at sea today
and look at areas in which
food and diet might be
improved. The results, now
being collated and analyzed,
will form part of a working
group looking at devising
guidelines for seafarer

nutrition.
Early results show that only
one-third of seafarers rated
the food on board as
excellent or good, with 42%
going for average or varies.
Some 38% said the quality of
food on board had worsened
in recent years, while 20%
said it had improved.
While a total of 86% had
either two or three set meals
a day, an alarming finding
was the level of disrupted
eating: 18% said they missed
meals because of their shift;
when asked if they ever had
to rush meals to get back to
work, 34% answered yes
Seafarers should have access

to good quality food, says the
Maritime Labour Convention
The regulation is very short and succinct; it

essentially says seafarers should have access to
good quality food and drinking water. The food
has to be nutritious and varied. It has to be
stored, prepared and served in hygienic
conditions. That doesnt sound too difficult. But I
think there will be plenty of scope for the stories
I have to be augmented with new ones.
Molloy has dealt with some truly shocking
cases in the past. In the most extreme cases, the
ship and crew have been abandoned by their
employers, owed thousands of dollars in wages,
and left with little or no food, water or heating,
no money and no way to get home. He has even
known of abandoned crews surviving on scraps,
eating bugs, selling off bits of the ship, or even
selling blood so they can buy food.
As with anything else, there are extremes
and these stories come from the bottom of the
heap of substandard operators. But, as he points
out, Ships bring us all the consumable goods we
and 55% answered

sometimes. Nearly 80% said
healthy eating options were
not provided and labelled,
and 46% said that if they had
been advised to modify their
diet by a doctor or advisor,
the food served did not
enable them to do this.
Meanwhile, Danish
researchers have noted some
attempts to change
traditional shipboard menus,
including the production of a
special healthy cookbook
for those in charge of meals.
But, they warn, it can be
more expensive for owners
and operators to provide
higher quality food.
want. Fair Trade practices may apply to the

produce they bring, but not to the people
actually bringing them.
Meanwhile, research by Seachefs, a European
Union DG Education and Culture project, shows
that despite pre-employment selection, a large
proportion of seafarers continue to constitute a
group of workers with evidence of poor health
probably caused by diet and lifestyle. The
Seachefs project, led by Bernhard Schulte
Shipmanagement Training Centre in Cyprus, was
set up to define standards of competence for
ships cooks and develop a new training and
competence verification tool to be used for hotel
and catering personnel to become ships cooks.
Ships cooks are one of the more exposed
positions on board, not only responsible for the
bodily wellbeing of the crew, but also as an
important economic arm of the managing
owner, says a project statement. Some may
recall the days when the last assigned deck
rating was, soon after joining, pronounced to be
the cook responsible for preparing three meals a
day, regardless of whether he could cook or not.
MARITIME LABOUR CONVENTION 13
There are no common,

international standards
for the training
and certification of
seagoing chefs
At first sight, MLC requirements seem clear.

Owners must ensure that seafarers engaged as
ships cooks are trained, qualified and found
competent; the cook should have completed a
training course approved or recognized by the
competent authority; and seafarers should only
be qualified as ships cooks if they have passed
an exam prescribed by the competent authority
or passed an equivalent exam at an approved
training course for cooks.
However, the Seachefs project concluded that
it was unclear which certificates were needed
and, as project coordinator Prof. Capt. Ralph
Becker-Heins of the Bremen Shipping University
said at one conference, Flag states urgently
need to define regulations for ships cooks and
put them in force to meet the demands of MLC
2006. The current reality is that owners and
managers have little evidence that the cooks
they employ really do have cooking and hygiene
skills, and are not going to poison the crew.
In summary, there are no common,
international standards for the training and
certification of seagoing chefs an issue that is
Alex Taylor, managing director

of ship supply company
Huttons, says food remains
critical to morale when working
long hours at sea
aggravated by the diminishing number of

qualified ships cooks on the maritime
employment market. Standards, then, are largely
dependent on the flag state of the vessel.
Nigel Cleave, CEO of UK-based maritime
training specialist Videotel, says, Catering
training is covered under MLC 2006 MLC
requires training in hygiene and safety while
working in the galley, and will invariably be
enforced during Port State Control inspections.
Videotel training programs on galley hygiene
and safety are approved by the UKs Maritime
and Coastguard Agency (MCA) as meeting the
requirements of the MLC 2006, except for
practical cookery, which is conducted ashore.
There are many hazards on a ship, but
hazardous food is one of the easiest to avoid,
says Videotel its four-part Food Safety at Sea
series considers the risks that food poses to
seafarers on all types of ship, as well as
passengers on cruise ships and ferries, and how
best they can be avoided. The topics include food

contamination; delivery, storage, preparation
and cooking; personal hygiene; and pest control
and cleaning. Key risks in the galley include fire,
burns, cuts, slips and trips, and continuous
training is important, says Cleave.
Operators that do not ensure high standards
may be missing a trick, continues Cleave: Good
food and a balanced diet invariably leads to a
happy state of mind and normally reflects
favorably in the work output.
Alex Taylor, managing director of ship supply
company Huttons, agrees: Everyone complains
about not being able to get high-quality
seafarers, but if working conditions, including
food, make the vessel an enjoyable place to be,
surely that is a positive thing? I have been at sea
myself. You wake up and the first thing you think
about is breakfast and then you look at the
menu for lunch, because its the one enjoyable
thing you have. These people are working long
hours, seven days a week, for extended periods
at sea. Its the little things that really do help. You
dont have to use expensive cuts of meat to be
able to produce nutritious and delicious meals.
Training is so important, and the quality of
training does vary massively.
As with every walk of life, you will have the
good, the not so good and the rubbish, he says. I
think all the middle-of-the-road vessels will
already meet all the criteria set out in MLC it
will be the bottom-level ships that are affected.
A number of years ago, Taylor was approached
by a potential customer that wanted to feed its
ships crew for US$3 per person per day. You have
to be realistic and sometimes you wonder, do
these people actually have any thought or care
about the people who are running their ships for
them, he asks. I know these people are trying to
run on a budget. But if you went and bought
yourself a brand new luxury car, you wouldnt give
it to someone off the street who didnt care, to
drive around. So why, when you invest in a
multimillion dollar ship, would you employ the
least-cost crew and treat them like dirt?
You dont have to

use expensive cuts
of meat to produce
nutritious and
delicious meals
THE INSPECTOR
n inspection recently by ITF inspector

Tommy Molloy highlighted just how bad food
provision can be on board the bottom of the heap ships. He
was called in to investigate complaints by crew on board a
tanker while it was calling at a UK port.
There were no fresh food provisions such as meat, chicken,
fish, fruit and vegetables on board the vessel; the crew said
they had been eating only rice and pasta for three days. The
master had made a requisition for food, which appeared to
have been cancelled by the company whose representative
claimed there had been a miscommunication and late advice.
The inspection also concluded that the company did not
follow the requirements for quantity and quality of fresh water
on board photographs of the tanks showed evidence of
significant rust and it was found that the water the crew was
expected to drink from the tanks was filthy. Supplies of
bottled water had run out five days before the inspectors
arrival on board.
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Three executive chefs on board cruise liners

tell us what foods they couldnt live without,
what challenges they face on a daily basis,
and how they see equipment and technology
in their galleys changing in the future
By Bunny Richards
Daniel Beentjes
Dirk Helsig
Peter Leypold
executive chef


Daniel Beentjes
executive chef
Best meal or restaurant ever visited?

El Bulli, Spain.
What recipe has never failed you?
The first soup I made its a corn soup and
it has always been one of my favorites since
then. Making a really good soup is not as
simple as people think.
Lazy night in your meal of choice?
It would be fresh bread with a platter of good
cheeses, pates and cold cuts.
Is there a particular style or region
of cooking that you would like to
learn more about?
I spent some time in Asia and there are some
wonderful kitchens and cooking styles over
there. There is a lot to learn there.
When and why did you decide to be a chef?
Quite late actually. I majored in chemistry, but
I didnt like it. I have always been interested
in cooking. Both my parents are wine experts
and we did a lot of wining and dining when
I was young.
Where did you train?
I did my training in the Netherlands, for five
years. At culinary school you study for three
days a week and the rest of the week you work in
a restaurant. I was very lucky my first
restaurant was owned by my teacher and was
one of the top 10 restaurants in the Netherlands.
How long have you been a chef on board

cruise ships?
I started working on cruise ships in 1997,
through a good friend who was already working
on ships. I always had the idea to go and work
abroad or on board a ship.
How does working on a cruise ship differ
from working on land?
Its very different; one of the biggest challenges
you face is working seven days a week.
How do you decide on menus?
We are always looking to improve and upgrade
our menus with local and seasonal products.
Working on ships in French Polynesia, we are
very isolated and rely heavily on imported and
local products. This makes for a tight budget.
What ingredient do you use most of?
The obvious one for me is starches. I also
couldnt be without salt its basic but needed
for every recipe.
Examples of dishes served
on board Paul Gauguins
signature LEtoile
restaurant (all images)
How important is fresh food and how do you

deliver this on board?
Its the most important part of cooking. From
my experience, here in French Polynesia we
get the most beautiful and fresh fish anywhere
in the world. We also get great fruit such as
pineapples and coconuts, and vegetables such as
taro and breadfruit.
What are the unique challenges you face
in your job on a daily basis and how do
you overcome them?
The biggest challenge here is getting all your
ingredients. The import rules here are quite
strict and we are far away from all our supplies.
How do you feel equipment and technology
on board will improve in the future?
It will improve for sure. For example, if you look
at the combi-steamers nowadays, what you can
do with those is amazing in programming and
son on. There are not many things that I would
like to see improve; the good old kitchen knife is
still the most important tool we have.
Working in French Polynesia,

we are very isolated and rely heavily
on imported and local products.
This makes for a tight budget
What do you feel, as an individual, you
bring to your team and galley?
I try to create a good team atmosphere in
my galley. Teamwork and respect are the most
important things in this industry, in my
opinion. If your chefs respect you then they
will work hard for you.
What qualities do you consider as vital to
working as a chef on a cruise ship?
I think you should be very organized and focused
on the job, as well as willing to work long hours.
Whats the best bit about your job?
Getting feedback from the passengers on how
great the food was, and sharing this with the
rest of the galley team.
Whats different or unique about your
approach on board?
I guess Im pretty open, easy and approachable
to work with. I try to be at the same level as all
other chefs on board.
If you could change anything about your
galley/restaurant, what would it be?
Not too much actually it all works pretty well.
Dont try to repair things if they are not broken.
Dirk Helsig
Dirk Helsig has over 26

years experience
preparing food for cruise
ship passengers

Hotel du Vin, Glasgow, UK veal steak on truffle
mash.
Rolled beef fillet with wild mushrooms and pesto
in mixed pepper crust.
A platter of mixed cured meats, olives and
homemade rustic bread, and my wifes lasagne.
learn more about?
Heston Blumenthals molecular style. I had
an Indian cooking lesson recently at a local
restaurant when I was home, and I would
also like to do more of that kind of thing.
When and why did you decide to be a chef?
My father is a chef and had his own restaurant.
I helped him in my free time to earn some pocket
money. He told me how he travelled to
Scandinavia with his friends to work there,
and how much he saw and learnt. I knew in my
early years that I wanted to be a chef. There
was no doubt at all.
Where did you train?
I trained at Hotel Alpenblick, in a small town
named Hchenschwand, in Germany. For a
joke, I once sent a first-year apprentice down to
the cellar to get a fresh rainbow trout from our
aquarium. We prepared the whole trout in
two ways: Mllerin baked and served with
almonds and whole poached blue trout. I asked
him to get the correct trout for the blue dish, and
told him that the blue trout will swim on the left
side and the Mllerin to right. The apprentice
was watching the trout swimming across the
aquarium for half an hour and could not decide
which to catch!
How long have you been a chef on board
cruise ships?
Since 1986 how time flies! I was working from
1984 to 1986 in London; I started to get itchy

feet and wanted to see more of the world. I asked
my agency if they had a position abroad and they
came up with three possibilities: oil rigs, Dubai
and cruise ships. I told them I was interested in
whichever job came up first, and that turned
out to be a cruise ship vacancy with Royal
Viking Line.
They asked if I could join the Royal Viking Sky
cruise ship in San Francisco. I was standing on
the pier and this big white boat with a blue line
slowly appeared I was so amazed, and Ive
never looked back. When I joined Fred Olsen
Cruise Lines, I saw the M/S Boudicca in the fleet
and when I went to the ship, I realized it was the
ex Royal Viking Sky, my first ship. I felt very
excited to go back on board after 20 years!
On land, most hotels and restaurants have
weekly or monthly menus. On board, we have
different lunch and dinner menus every single
day. You need to calculate, organize and be very
much in control, making sure not to run out of
items you cant just pop over to the
supermarket to buy items you need! But its great
to go out to the markets such as Manaus in
Brazil, or other cities around the world, to buy
some fresh local produce and bring it on board
for the guests to experience.
Each day is so different to the one before. It is
very difficult to get away from work when you
work, eat and sleep in confined areas with lots
of people around you. But the great thing is you
meet so many new people, guests and crew. I met
my wife on the ship, and this was the best thing
that ever happened to me.
How do you decide on menus? What about
budgetary constraints?
I work very closely with the executive chefs on
board and when I send some new menus out,
I ask for their comments and ideas. I also ask the
hotel managers, as a lot of them were once cooks
or executives chefs. They have a great knowledge
and it would be stupid not to get lots of advice
from them too.
We have a cycle of around 20 lunch and 40
dinner menus, and they change daily. During
both Black Watch and Balmorals world cruises
and Boudiccas Amazon cruise, the chefs will
create some new lunch or dinner menus, which
will be incorporated into the menu cycle. When
the ships are in port, we include special dishes
in our buffet lunches for the country we are
visiting. As with anyone in any kind of business,

the budget plays a very big part. It is important
that not only should the executive chef know
the budget but that each of the crew members
do too, to understand and help to maintain
the daily costs.
The purchasing department in our head
office takes care of the task of buying good
produce at the best prices.
How important is fresh food and how do you
deliver this on board?
On our regular cruises we receive all the fresh
produce on embarkation day. On the pier, the
executive chef will check the produce for
freshness and quality.
It is not uncommon that we will send items
back if they are not up to scratch. During our
world cruises, we buy local produce in different
countries we visit. In specific ports during
those cruises, our ships will also receive
further produce from containers that have
been flown out to the ship.
What are the unique challenges you face in
your job on a daily basis and how do you
overcome them?
Communication is very important in my job,
and one challenge is keeping up with the
amount of emails coming in! I regularly
telephone each of the ships, especially at the
beginning of each year.
How do you feel equipment and technology
on board has improved?
When I joined M/S Boudicca shortly after Fred
Olsen Cruise Lines bought her, the galley still had
the old oven from 1974, with no computer chip
whatsoever, and it used a lot of power to run it.
But although it was old, it was still running.
The ovens were replaced with up-to-date
marine combi-ovens. The trend now, as with
all equipment, is energy saving, efficiency and
reliability. I hope all the new equipment lasts
as well as the old.
bring to your team and galley?
I think what I have brought to the team is the
You need to calculate, organize

and be very much in control, making
sure not to run out of items you
cant just pop over to the supermarket
to buy items you need!
importance of understanding and listening to
everyone, and of working with all individuals
side by side.
I have 26 years experience and I am happy
to share that. It is important to help when help
is needed and to support the team, and I realize
that diplomacy is extremely important in this
kind of job.
What qualities do you consider as vital to
working as a chef on a cruise ship?
To be able to work in a team if you are not
willing to do this, you should not be on board.
approach on board?
I am not afraid to get my hands dirty and help
out where necessary, and to give solutions to
problems and not create them. You can find me
in the butchers deboning a pork leg, or on the
forklift helping with the loading.
galley/restaurant, what would it be?
I would like to have an open galley, so the guests
could see whats going on, and while you prepare
the food, the guests could talk to you about it
at the same time.
Freshness and
presentation are
extremely important to
Helsig
Peter Leypold
Carnival Breezes Lido

Marketplace (above); and
Carnival Breezes Cucina
del Capitano (top right)

There are so many: it could be sashimi in Tokyo,
dim sum in Hong Kong, crab in San Francisco,
pasta in Italy, salmon on the North Cape,
chanterelles and crepes in Austria, or a dish
cooked by my wife. All of these meals are based
on simple ingredients that are of the best quality.
Once a recipe is tried and tested, it should
never fail.
There is nothing wrong with a good sausage or
ribs from the barbeque.
learn more about?
Learning is growing; there are many cuisines
that are worthy of further exploration.
Where did you train to become a chef?
I did my apprenticeship at the Grand Hotel
Bauman, Austria. After chefs school, I worked in
several restaurants throughout Europe.
How long have you been a chef on
board cruise ships and how did you get
into the industry?
I started in the mid-1970s on cruise ships
(Norwegian America Line, Royal Viking Line,
Costa, and some others) and never looked back.
Ive been with Carnival since 1998. Working with
new ingredients, learning new techniques and
seeing different places were the main reasons
I decided to join a cruise line.
There are two main differences between a cruise
ship and a hotel: people work seven days a week
and dont go home after work, and logistics are
far more important on a cruise ship than they
are on land.
How do you decide on menus?
You start out with dishes that need to be on the
menu (lobster, shrimp cocktail, prime rib, steaks,
etc), then you add some tempting items that may
not be available everywhere (escargots, alligator,
frogs), some local flavours (depending on
itinerary), and some standard favorites such as
ribs, mac n cheese, salmon and chicken.
What ingredient do you use the most of?
We use many items. However, we certainly could
not do without shrimp, prime rib or bacon.
How important is fresh food?
While many of our proteins are frozen, almost all
of our fruits, vegetables and diary products are
fresh. We load items at least once every week.
How do you overcome the challenges you

face in your job on a daily basis?
Challenges are the spice of life and overcoming
them makes it rewarding.
How important is equipment and
technology on board?
Due to space limitations on ships, proper
equipment is critical. Most ships especially the
new ones have state-of-the-art machinery.
must bring to your team and galley?
First of all, to respect, understand and guide
people. Experience and product/market
knowledge is important, too.
What qualities do you consider as being
vital to working as a chef on a cruise ship?
Getting along with your superiors and fellow
crew members; culinary skills are essential;
understanding standards is important; but
most important is to train people and help them
to be successful.
Whats your favorite thing about your job
and why?
Working with so many talented people and
seeing how the whole thing comes together.
Seeing happy guests is the ultimate reward
for the hard work of many.
approach on board?
We are open to new ideas, we spot and develop
talent, and we try to be smart in the way that
we do things.
galley/restaurant what would it be?
We are in a lucky position to be able to work
with new concepts all the time, so it never gets
boring. We have the best burgers (Guy Fieris
Burger Joint), but also the best tacos (Cantina),
outstanding Indian food (Tandoor), Mongolian
Grill, New York Style Deli, and many other
concepts. We have a fantastic steakhouse,
a rustic, family-style Italian concept, and
a sushi restaurant. Adapting to trends, being
a step ahead of guests expectations, and trying
to be the best, keeps us going.
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24 HEALTHY EATING
HEALTH KICK
By Felicity Landon
Weve all heard the jibe about weighing cruise

passengers at the start and finish of their trip.
And a quick glance at the daily consumption
aboard one US cruise ship would seem to
confirm our preconceptions: 551 lb of butter
and margarine, 1,170 lb of potatoes, 3,900
muffins, 390 lb of bacon, 910 lb of ice cream we
could go on.
However, the increasing demand for healthier
menu options and a healthier lifestyle means
cruise lines must respond, especially as cruising
is attracting a much broader range of customers,
in terms of age groups and lifestyle preferences.
As far as I know, most cruise lines have
special menus or indications on their menus for
healthy dishes, says Dirk Helsig, Fred Olsen
Cruise Lines (FOCL) corporate executive chef.
Lots of liners have fitness instructors or
nutritional experts who will advise the guests on
healthy eating. But do the cruise passengers
really want to be healthy, or do they want to eat
lots of cakes and pies anyway?
I think this depends on the individual guest,
Helsig says. A lot of our guests cruise with FOCL
to enjoy the experience, to be cooked for and well
looked after, and they like to relax after lunch
with a book. However, we also have guests
who make good use of the gym and go for
runs around the deck. It is a matter of
individual choice.
Healthy eating on a cruise might sound like a

contradiction in terms given the availability of
round-the-clock, whatever-you-want eating
on board but its very much on the menu
HEALTHY EATING 25
26 HEALTHY EATING
As far as I
know, most cruise
lines have special
menus or indications
on their menus for
healthy dishes
Dirk Helsig
Fred Olsen Cruise Lines executive chef
erman cruise line

AIDA has recently
stepped up its
service for allergy
suffers. In a new initiative, the
chef will personally be on hand to
help guests during the cruise
where specific food allergies
have to be taken into
consideration. An initial training
program on food allergies and
intolerances was held on the
AIDAsol ship in August 2012 for
kitchen personnel, in a program
being rolled out across the fleet.
Guests suffering from particular
food allergies can notify the AIDA
customer center, even before the
cruise, says a spokeswoman.
But, he adds, In all my 27 years on ships, I

have had only one request for free-range eggs. I
know some of the other cruise lines have
restaurants with organic produce, but then the
guests have to pay extra for it.
Royal Caribbean International says healthier
menu options, including trans-fat-free meals,
all-natural ingredients and freshly prepared
breads, are offered ship- and fleet-wide,
alongside staple favorites, and are clearly
marked on menus.
Across the board, menus offer more super
foods such as tomatoes, broccoli and berries,
more interesting vegetarian options, such as
East Indian dishes, and sensible tapas-style
servings, says a spokeswoman.
On Royal Caribbeans newest ship, Allure of the
Seas, there are two outlets that focus especially
on healthy eating: the spas Vitality Caf and the
Solarium Bistro, where each dish contains fewer
than 500 calories. This fits well with the Allures
Vitality at Sea Spa and Fitness Centre, which
offers spa and anti-aging therapies, the latest
fitness equipment (including 158 exercise
machines) and classes such as spinning, kick
boxing, pilates and yoga, all tied closely to the
healthy dining options. Even children and
teenagers are considered they have their own
dedicated spa, with specially catered services.
Sister company Celebrity Cruises appeals to
the health-conscious with its AquaClass
accommodation. Guests in this accommodation
can enjoy special amenities to enhance their
DEALING WITH ALLERGIES

Via reception, they can then
arrange a special appointment
with the chef on the day they
arrive at the ship. The chef will
take the guest on a tour through
the individual restaurants and
give valuable tips to ensure the
guest can enjoy the cruise to the
full extent.
This should provide guests
suffering from food allergies with
greater certainty during their
cruise, she adds. All meals in
the buffet restaurants on the
other AIDA vessels are also
labeled in such a way that those
suffering from food allergies can

cater for their dietary
requirements in the onboard
restaurants.
At Fred Olsen Cruise Lines,
corporate executive chef Dirk
Helsig says, It is very important
to look after the guests with
dietary needs they should not
feel they are being discriminated
against. FOCL receives a dietary
request list in advance of a
cruise. Then on the first day of
the cruise, guests are invited to a
dietary meeting with the chef,
who will explain how the food is
HEALTHY EATING 27
health and wellness while cruising. A

spokeswoman says, Among these amenities
is exclusive access to specialty restaurant Blu.
Blus menu features a variety of delicious
cuisine, including savory appetizers such as
roasted beet salad with goats cheese,
Mediterranean chopped salad with pita chips
and pomegranate vinaigrette, and main
courses such as ahi tuna. The AquaSpa Caf
also offers guests quick, lighter fare.
MSC Cruises has recently announced a new
partnership with the Turin-based restaurant
chain, Eataly. In a statement, the company
says, MSC is renowned for its commitment to
ensuring that food and beverage on board its
leet is constantly evolving to provide a real
gastronomic experience, and this new
agreement is true to MSCs Mediterranean
roots. MSC Cruises believes that good food is
about more than just delicious meals, that its
a real way of life, and that eating is, above
all, about quality and diversity, experience
and knowledge, discovery and sharing.
Eataly shares a very similar philosophy,
with its emphasis on local, artisanal
producers, food education, accessibility
Cruise lines must take up

the challenge of providing
healthy menu options
28 HEALTHY EATING
SC Cruises
has been
collaborating
with the AIC,
the Italian member of the
Association of European Coeliac
Societies, since 2008, and since
2010 the cruise line has adhered
to the special cruises project,
which guarantees compliance
with the AICs safety rules and
directives for gluten-free foods
on board its ships.
The company also offers
MSC TIES UP WITH COELIAC UK

a 10% discount per cabin to
Coeliac UK members. Special
gluten-free meals are served
on board MSCs Mediterranean
and northern Europe routes.
Gluten-free products are stored
in special areas and at least one
kitchen on board, managed by
specially trained staff, is reserved
purely for the preparation of
gluten-free dishes.
and affordability, and sustainable sourcing and

production. A shared attitude toward quality,
traceable food and beverages, and a strong
conviction that they should be available to
everyone at sustainable prices, and not just to a
privileged few, is the foundation of this new
partnership, continues the statement.
The first step in this agreement is the opening
of two Eataly restaurants on board MSCs new
flagship, MSC Preziosa, to offer delicious, simple
and top-quality dishes, says the cruise line.
Of course, sourcing and delivering healthy,
fresh food is a massive logistics challenge for
every cruise line. The managing director of one
major supplier to the cruise sector says, It is a
bit like when we all go to the supermarket we
accept that there is always going to be a tin of
pineapple on the shelf but give little thought as to
how it gets there. Servicing a cruise ship when
away from her home port is very similar. The
passengers want consistency; if they are British
passengers on a British cruise ship, or a ship
marketed to the British market, then they will be
expecting Gordons in their gin and tonic, or to
Gluten-free menus are

available in English, Italian,
French, German and Spanish in
the restaurant, says a
spokeswoman. Guests can
savor dishes such as spaghetti
Bolognese, risotto with baby
shrimps, cherry tomatoes and
rocket, and seared fillet of cod
with anchovy and caper sauce.
Guests can also head to the
AIDAs catering team hopes to

provide greater certainty to guests
suffering from food allergies on
board the lines ships (below)
bar for gluten-free drinks,

including cocktails and beer, a
gluten-free lunch box can be
ordered for excursions, and on
some vessels pre-packaged
gluten-free products such as
snacks and cakes are available.
wake up to back bacon and kippers for breakfast.

They give no thought to how it happens but will
certainly let the captain know if it doesnt.
The challenge is even greater when it comes to
items such as salads and fresh vegetables.
Although cruise ship companies do purchase
some products locally, they do so only if they can
be 100% sure of quality and consistency of
supply. For a 14-day cruise, for example, as much
as possible will be loaded at the base port, with
the pressure on to ensure the food has the
longest possible shelf life when it arrives on
board. However, for items with a very short shelf
life, expensive airfreighting may be the only
option.
At Fred Olsen, Helsig says, A big challenge
[of moving toward healthy food] will be the cost
of healthy, fresh food, as the weather was not the
best last year and costs will continue going up.
The FOCL purchasing department is doing a
fantastic job, sourcing good food items, but it
takes a lot of time and energy. As for the cooking
methods, all of the cruise liners have combi
ovens. They are energy and time-efficient, and
are great for slow cooking/roasting and
poaching. The chefs are constantly training and
improving their skills.
And that takes us to the other passengers on
board a cruise ship the crew. Most cruise ships
have a ratio of two passengers to one crew
member, so the catering demands certainly dont
stop at passenger numbers.
Helsig says, The officers/staff and crews food
is the oil that keeps the ship going. As I always
say, Variety of fresh food = happy crew = happy
guest. This is a very simple calculation. We have
crew members who are vegan, vegetarian or
have other dietary needs, and this must be taken
into consideration. Many of the officers/staff and
crew use the gym to keep fit and, with a variety
of fresh salads, vegetables and fruit, they can
have a healthy life on board.
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30 WASTE MANAGEMENT
Could cruise ship food waste

be processed as pet food?
With regulations on dumping
at sea ever tighter, operators
are exploring every option
FROM FISH FOOD

TO PET FOOD
By Wendy Laursen
WASTE MANAGEMENT 31
Food waste dumped at sea is

considered fish food by some, but not by
Professor Ross Klein of Memorial
University of Newfoundland, Canada. Klein
authored Getting a Grip on Cruise Ship
Pollution for Friends of the Earth in 2009, in
which he found that food waste can contribute
to increases in biological oxygen demand,
chemical oxygen demand and total organic
carbon. It can diminish water and sediment
quality, adversely affect marine life, increase
turbidity and elevate nutrient levels.
An additional problem with discharging food
waste at sea is the inadvertent discharge of
plastics. Dumping plastics in the ocean is
prohibited under IMO marine pollution
regulations (MARPOL) and poses an immediate
risk to sea life that might ingest it or get caught
in it. It degrades over time, breaking down into
smaller pieces but retaining its original
molecular composition, eventually becoming
fine plastic sand that resembles food to many
creatures. Unfortunately the plastic cannot be
digested, so sea birds and fish can eventually
starve to death with a stomach full of plastic.
Tighter regulations for the prevention of
pollution from ship garbage entered into force in
2013. Almost all discharges of dry waste into the

sea have been prohibited and the rules relating
to the discharge of food and galley waste are
more stringent. The revised MARPOL Annex V
Regulations for the prevention of pollution by
garbage from ships adopted in July 2011 in
resolution MEPC.201(62) mean that the
discharge of raw food waste will no longer be
allowed inside special areas. It will be allowed
outside these areas if it is ground up (able to pass
through a screen with openings no greater than
1in) and the ship is more than three nautical
miles from the nearest land or, if not ground,
12 nautical miles. Discharges are only allowed
when the ship is en route, which may require the
vessel to store the food waste on board for long
periods until discharge is possible. Additionally
all discharge of cooking oil is prohibited,
including cooking oil and grease mixed with
galley gray water.
The MARPOL special areas are the Baltic Sea,
the North Sea, the Mediterranean, the Black Sea,
the Red Sea, the Gulf area, the wider Caribbean
region and the Antarctic area. However, due to a
lack of shore reception facilities in the Black Sea
and the Red Sea, these regions will not be
classified immediately as special areas for the
discharge of garbage.
32 WASTE MANAGEMENT
Niclas Karlsson, managing director of Clean

Ship Scandinavia, says that food waste is one of
the most dificult wastes to handle because its
low physical structure means that it biodegrades
readily, contributing to odor. It has a high
moisture content, about 70%, and a low caloriic
value, which means there is low energy recovery
from incineration and high emissions.
Karlsson estimates that up to 5.5 lb of food
waste is generated per person per day. However,
the impact of the revised MARPOL regulations
may be felt less by large cruise ships than by
other vessels as they have sophisticated systems
for handling food waste. Most cruise vessels also
have a grease separator to satisfy the cooking oil
requirement. Cruise ships are quite good when
it comes to food waste, says Karlsson, who cites
statistics that show Annex V violations are less
than 1% of all MARPOL prosecutions. There are
not many cruise vessels in the statistics as
theyve become very green and put a lot of focus
on environmental issues.
Bud Darr, vice president, technical and
regulatory affairs at Cruise Lines International
Association (CLIA), agrees. CLIA members have
adopted the Cruise Industry Waste Management

Practices and Procedures, which are even
more protective than existing regulatory
requirements, he says. Today many cruise
lines have comprehensive programs and crew
members who are specially trained and
responsible for sorting, processing, storing,
recycling and the inal disposal of garbage.
These programs include paper, glass, plastics,
aluminum, scrap metal, luorescent lamps,
batteries, toner cartridges, cooking oil and even
special wastes such as the chemicals used in
photo processing. In fact CLIA members recycle
up to 80,000 tons of garbage a year.
On Norwegian Cruise Line (NCL) vessels food
waste is collected and processed through a
There are not many cruise vessels in the statistics

as theyve become very green and put a lot of focus
on environmental issues
WASTE MANAGEMENT 33
ood-waste handling
technology
is growing in
sophistication as
manufacturers combine and
automate more functions.
Deerberg Systems has released
the Devatec Combi Continuous
Vacuum Food Waste System
based on pulper technology
without the need for any
associated water use. Rather than
being a batch operation involving
opening the lid, feeding in food
waste, closing the lid, grinding
and then suction by vacuum, the
new system can be operated
continuously and is comparable
to the old pulper installations that
used water as a transport medium
ALL-ENCOMPASSING TECHNOLOGY
rather than vacuum. Additionally
Deerbergs Devatec metal
detector system for food-waste
handling systems was shown in
trials to be able to detect cutlery
through 9in of meat.
Uson Marines One-Way
Macerator system is a
combination disposer and
vacuum system with a new food
shredder that handles bones, fish
skin and seafood shells in large
quantities. It features bridge
control of waste discharge to
provide extra protection against
accidental discharge in areas
where it is prohibited.
drainage system. It is stored for discharge

ashore, discharged at sea in accordance with
international regulations or dried and
incinerated. All of NCLs newer ships are being
equipped with a biomass drying and incinerating
system, in which the sludge from the advanced
sewage water treatment system is combined with
unused food waste, dried to a powder and
incinerated on board. NCL has a policy of zero
solid waste discharge at sea and all garbage is
collected, separated and delivered to various
processing points on board. Paper and cardboard
is shredded and burnt, bottles are crushed and
cans are compacted for recycling ashore. Used
cooking oil is landed ashore and where possible
used for conversion into biodiesel.
NCL uses an internet-based safety and
environmental management system that defines
policies, procedures and roles. The system also
has monitoring and auditing functionality. There
is an environmental officer on every ship to
ensure NCL compliance with all regulations.
Every year NCLs ships are audited to ensure
compliance with all US and international
environmental regulations and to ensure that
the company engages in the best possible

practices and procedures to protect the
environment, says Captain Minas Myrtidis, vice
president for fleet regulatory compliance. The
audit includes a thorough examination of each
ship and concludes with a report to senior
management and the risk management
committee for review. NCLs environmental
policies and technologies on board its ships are
among the most stringent in the industry.
With their large number of passengers and
crew, wastes such as sewage, gray water, solid
waste and air emissions from incinerators are
substantially greater on cruise ships than on
other vessels, says Klein, citing a US
Congressional Research Service report that
estimated that 24% of the solid waste generated
by vessels worldwide (by weight) comes from
cruise ships. In addition, because cruise ship
traffic is concentrated in the same locations and
The Sustainable Cruise waste

management project is looking
at ways to encourage waste
reduction, recycling and reuse
34 WASTE MANAGEMENT
along the same routes, its cumulative impact on

local areas can be considerable. If locals are
concerned about environmental practices, they
need to create regulations or legislation to
protect what they want, says Klein. They need
to be proactive and not assume that wider
regulation will protect special areas.
Klein says that incinerator ash and the
resulting air emissions can contain furans and
dioxins, both of which are carcinogenic, as well
as heavy metals and other toxic residues. Under
the new MARPOL Annex V regulations, ash
residues from shipboard incinerators will be
classified as operational waste. Ash is therefore
deemed to be garbage and its disposal into the
sea will not be permitted as before.
Meanwhile, the Sustainable Cruise waste
management project, co-funded by the European
Commission through the LIFE+ Program, seeks
to create incentives for waste reduction,
recycling and reuse. Costa Cruises is the project
manager, and devised the proposal and
presented it to the EU together with Centro
interuniversitario per lo Sviluppo della
Sostenibilit dei Prodotti and the Italian
enterprises VOMM, Contento Trade, Design
Innovation, RINA Services and Medcruise, the
association of Mediterranean cruise ports.
Currently underway on board the Costa
Pacifica, the scope of the project goes beyond
shipboard application and includes coordination
with European port waste disposal facilities to
increase recycling and reuse, and to promote a
Euro-Mediterranean network of ports to
cooperate on waste management. Sustainable
Cruise also aims to set a new voluntary
certification scheme for shipboard waste

treatment, possibly paving the way for the
introduction of specific EU legislation.
Food and other organic waste on a ship like the
Costa Pacifica, which carries nearly 5,000 guests
and crew, accounts for 22% of the total waste
produced. In compliance with MARPOL
regulations, food waste is currently collected
and processed to reduce its volume before it is
discharged overboard. In order to recycle or
recover it, Sustainable Cruise is evaluating its
treatment and transformation by experimenting
with the application of two technologies, says
Alessandro Bertorello, Costa Cruises ISO14001
Coordinator. The processes being trialed are
direct treatment using a turbo-dryer from
VOMM and integrated treatment through
Instantaneous Controlled Decompression from
Contento Trade followed by the turbo-dryer.
To collect data for the partners, VOMM and
Contento Trade devised a sampling program and
installed a radar sensor on board Costa Pacifica
to monitor the levels of the pulper collecting
tanks after dewatering. Food residues can be
treated to two stages: a moisture content of 50%
or 4-5%. The product was analyzed after the
turbo-dryer and has an excellent composition for
use as pet food, says Bertorello.
The idea is enticing but may be impractical,
according to Karlsson. I do not agree that you
could produce pet food from food waste. In fact,
its against EU regulations, he says.
Food waste is currently collected and processed to

reduce its volume before it is discharged overboard
Food and other organic waste on a ship like the

Costa Pacifica accounts for 22% of the total
waste produced
Tasteful ideas
Premium food
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Delice of salmon with smoked potato and rocket-mousse
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Achenbach_MarineCateringInternational_7-2-2013.indd 1
06.02.13 16:33
Good food is a crtical

component in staff
recruitment and retention
HOTEL WITH A
DIFFERENCE
By Felicity Landon
In the offshore world,

employers continue to
place a huge emphasis on
getting the food and service
right as this quality of life
element plays a vital role in
securing the loyalty of often
hard-to-come-by workers
The type of clients that we have really want

to look after their employees, says Peter Bruce,
managing director of Entir, the Aberdeen-based
contract catering and support services company.
Our job is like running a hotel, but on a ship or
platform. Get that wrong and these guys wont
want to go back and work there and that is so
important for the client. There is a real shortage
of really good people in the industry. Our clients
are very keen to make sure their employees are
getting the best possible food and service. If you
dont get things right, you will have a very
unhappy bunch of people and that can affect
safety, performance and morale.
Running a hotel is one thing, but providing
hotel services on an offshore unit in the middle
of the hostile North Sea in January; on a leet of
offshore vessels operating off West Africa, Brazil
or Newfoundland; or on a global research vessel
that might be in Antarctica or the Azures, is an
entirely more complicated process that provides
extraordinary logistical challenges.
And, just like a hotel, the numbers are not
necessarily stable. Even with our UK contracts,
the numbers can go up and down, says Bruce.
Peter Bruce, managing
director of Entir
Marine Catering International February 2013
In bad weather, deliveries by boat

to a platform might take three or four
days longer than expected
Entir has won a 15m (US$23.5m)

three-year contract with Technip to
provide catering and hotel services on
six offshore vessels; and left, an
example of a dining area used by
employees working on offshore units
Numbers on a platform tend to be steady, but

they can go up by 20, 30 or 40 when a special
drilling program is going ahead, for example.
Entir says it would deploy a team of about 10
to provide catering and hotel services on a
platform employing 120 personnel. That would
include a chef manager, supported by chefs and
other kitchen staff, and others working on the
hotel side, including laundry and cleaning
services. For smaller vessels with, say, 50 people,
Entirs team would clearly have to be flexible;
the stewards might be found helping in the mess
room, washing the pots or making the salads.
Strict procedures are in place for those moving
between galley and residential work including
changing into a different colored uniform, as
well as the obvious washing of hands. From the
safety and cleanliness point of view, we know we
have to do it, and our people would do it, but the
actual change in color of uniforms underlines
this to our clients, explains Bruce.
Entir recently won a 15m (US$23.5m)
three-year contract with Technip, a world
leader in project management, engineering and
construction for the energy industry, to provide
catering and hotel services on six offshore
vessels globally. The contract has led to 35 new
jobs, bringing Entirs workforce to 460.
Technips asset delivery director Mike Inglis
says: In evaluating the tenders, what impressed
us was Entirs innovative approach to quality,
value and service, as well as their commitment to
creating a safe working environment.
ets face it, if you are

working long hours in
appalling weather on
an offshore platform, a
light salad probably isnt going to top
your menu choices when you finish
work. However, there are moves toward
healthier eating. Aberdeen-based
contract catering and support services
company Entir works with nutrition
expert Dr Alex Johnstone of Aberdeen
Universitys Rowett Institute of Nutrition
and Health. Dr Johnstone goes
through our menus to find a balance
between being healthy but not just
supplying a lettuce leaf, says Peter
Bruce, Entir MD. These workers have
So how does a company like Entir achieve all

of this? Planning ahead is key, says MD Bruce.
When you are talking about a vessel being out at
sea for two months at a time, or serving a
platform every 30 days, you have to think ahead
and plan ahead. How much milk will you need?
Fresh produce will only last so long, and you also
have to plan in frozen and dried foods, and UHT
products. You cant just go into the local store
for the shopping, then pop back later when you
realize you have forgotten something.
Also, in bad weather, deliveries by boat to a
platform might take three or four days longer
than expected so there must be contingency
plans in place, particularly involving frozen and
back-up produce, he adds.
Food is generally supplied to the platform or
vessel packed in a refrigerated container. Entir
tries to use as much fresh and local produce as
possible for example, for UK-based clients it
sources 70% of its supplies in Scotland, including
fish from Peterhead and Fraserburgh, and meat
from a butcher in Aberdeen.
For international contracts, we work with
a global supplier we discuss with them all the
countries where we are going to be working and
they will source the products we need, often
through their own office in that area, Bruce
continues. But there will be variations there
is no point in asking for Granny Smiths apples
and haddock in Brazil or West Africa. And if you
ordered tomatoes in West Africa, the chances
are that they would arrive green.
HEALTHY CHOICES
to take in a certain number of calories
to do what are often very physical jobs.
However, a lot of things can be done to
encourage healthier eating health by
stealth is what we call it. That means,
for example, using skimmed milk to
make the custard, using a mix of brown
and white flour in the apple crumble,
and grilling rather than frying food
wherever possible. And there is a
healthy option dish on offer every
day and always a fantastic array of
salads. Even these can be provided
without the mayonnaise or dressing.
Meanwhile Aramark another

Aberdeen-based food service and
facilities management company
recently received eight national
Healthyliving Awards at its food service
sites across Scotland, including
offshore locations such as the Ninian
South Platform in the North Sea.
There is a growing demand for
healthier food and our customers are
acutely aware of the link between diet
and well-being, says Mike Ball,
Aramarks managing director, Scotland
and Offshore.
Chefs regularly undergo refresher courses to

ensure they are up to date with quality, safety
and service issues, as well as new products
and menu options
across the company. Entir has also set up

an apprenticeship scheme, working with six
schools in Aberdeen in a program that also
includes a cooking competition. The two or
three apprentices taken on every year are,
says Bruce, our future managers.
SAFETY FIRST
On an offshore unit, up to
10 different nationalities
can be on board, and all
employees must be
catered for
INTERNATIONAL OUTLOOK
A clear trend is the increasingly international
tastes of those being catered for. Because of the
different eateries you get in any town or city,
people are more used to choices, says Bruce.
For example we have Starbucks coffee on our
platforms. There are times when we offer panini
and wraps. There is certainly more reference to
international cuisine, particularly in the marine
business. After all, you can have up to 10
different nationalities on board and you must
cater for them all. The priority is to work with
the client to provide top quality. We use a lot of
branded products. I am a trained chef myself,
with high standards and a passion for food and
service, and my aim is to inject that passion
throughout the company. I believe if you get the
right person, with the right attitude and
behavior, they can be trained up to the job.
Attitude and behavior are the absolute key.
To this end, the company has its own training
center in Aberdeen, where its chefs regularly
undergo refresher courses to ensure they are up
to date with quality, safety and service issues,
as well as new products and menu options. More
recently, Entir has set up a training center in the
Philippines, the home of many of the staff it
employs within the marine business. We have
created a training course that teaches the chefs
to our standards they come for a weeks
training course in Manila every year, and this
ensures we have standardized quality levels
Cooking the perfect casserole is just one part of

the job for those working offshore. Safety
underlines everything, says Bruce. Everything
we do has safety in it. For example, none of the
meat we supply has any bones in. That reduces
the risk, because you dont have to use a knife
to remove the bones. In our kitchens, it becomes
second nature that if you pick up a knife, you
put a safety glove on. Go outside and you put on
your hard hat, gloves, safety glasses and boots.
And when you go up and down stairs, you hold
on to the hand rail.
Aberdeen-based Aramark, a food service and
facilities management partner, also takes safety
very seriously indeed. Its Offshore and Remote
Sites division looks after thousands of employees
working on offshore gas and oil installations in
the marine industry. In the UK, the company
services businesses off the coasts of Aberdeen,
Blackpool, Hull and Great Yarmouth. Its
international offshore and remote operations are
based in Denmark and the Middle East the
latter in UAE, Qatar and Saudi Arabian waters.
Aramark says its continued commitment to
health and safety is critical to the success of its
offshore business. In 2012, The Royal Society for
the Prevention of Accidents presented Aramark
with its Presidents Award for health and safety,
for achieving 13 gold ROSPA awards.
Mike Ball, Aramarks managing director,
Scotland and Offshore, says: While catering,
facilities management and hotel services must
always be performed with due regard to health
and safety, the unique conditions on oil rigs or
gas platforms demand an exemplary approach
to safety management.
QimiQ allows a reduction in cream consumption of up to 50% and a

reduction in labor costs of 30%. Overall savings of up to 40% can be
made whilst maintaining the highest consistency in quality.
Edwin List Applications Consultant Marine Catering at QimiQ
Feel free to contact us for further information or a product presentation:

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42 THE ROYAL NAVY
IN THE NAVY
By Neil Jones
As Commander Rich Harris, head oficer at the

Defence Maritime Logistics School (DMLS)
at HMS Raleigh at Torpoint, Cornwall, says:
Royal Navy crews go to sea with the expectation
that they may see active service, but for long
periods of passage between operations and port
visits the normal routine can be a challenge,
and it is important to provide imagination and
stimulus, as well as nutrition. So food is vitally
important. We call it a contribution to the moral
component of ighting power.
Harris continues by saying that one of the
interesting things about naval food is that you
can pretty much tell the day of the week by what
is on the menu. Friday is always traditionally
a ish and chips lunch, whether youre on a
submarine, frigate or a small minehunter.
Saturday is usually steak and chips, with a curry
or Chinese theme sometime midweek.
That tradition is important. For example, on
a nuclear submarine that may be away from
home for months and, indeed, below the surface
of the sea for weeks on end, sometimes what
they eat may be the crews biggest clue about
what day of the week it is.
To become a naval chef, recruits start with
10 weeks of initial naval training. They then
undertake a further 27 weeks of basic chef
training on one of the 10 such courses run
each year at the DMLS. By the end, they should
have achieved an NVQ Level 2 qualiication.
The course is open to both men and women,
with both genders now serving on all types
of vessel, including submarines.
Having then typically worked for three or four
years, if selected they can apply to return to
the DMLS to take the more advanced course
for leading chefs.
This places more emphasis on the catering and
management of a galley, stock control, and man
Food is a critical element in maintaining

crew morale on Royal Navy ships,
especially on long deployments, which
can last for several months at a time
THE ROYAL NAVY 43
HMS Bulwark has a large

well-equipped galley with 10
of the latest specification
combi-ovens
44 THE ROYAL NAVY
management, as well as what Harris refers to

as advanced craft skills.
Our chefs have to be very flexible, and
capable of not just cooking the routine menus
for the ships crews but handling special
occasions where there can be VIP guests up
to and including royalty. And our chefs have
often won plaudits for their cooking on
humanitarian operations for example, in
the wake of the 2004 tsunami producing
large quantities of simple, nutritious food using
whatever implements are to hand. Big (clean!)
metal rubbish bins are a favorite for this type
of field cooking.
One tough aspect of being a naval chef is, as
Harris acknowledges, the fact that they have
very few days off when at sea. For some
members of the crew, he says, if the ship isnt
on a war-fighting footing then the tempo is mild,
but that doesnt apply to the chefs. They dont
have that luxury. So the tempo at sea for the
chefs is unrelenting; they may be producing
three or even four meals a day, every day, for
several weeks without a break.
The DMLS training course goes some way
toward replicating that intense working
environment in its final seven weeks, when the
candidates start at 5:00am and finish usually
somewhere between 9:00pm and 10:00pm.
The one thing that the course cant replicate
is the challenge of cooking on a vessel. That
movement can vary significantly between, say,
a minehunter (something the size of a trawler)
and a so-called capital ship such as HMS Bulwark.
Harris says most people can acclimatize to even
the smallest vessels, where extreme sea
movement is not unknown, but they do get the
occasional chef for whom seasickness is an issue.
Chefs on HMS Bulwark (above) can shoehorn in

supplies for up to 90 days, if necessary
Above and right: Chefs doing

their basic training at HMS
Raleigh (Photos courtesy of
Dave Sherfield)
In these cases we will do our very best to post

them to one of the larger vessels, he adds.
Recruitment
The tempo at sea for the chefs
is unrelenting; they may be

producing three or even four meals
a day, every day, for several
weeks without a break
Despite the UKs ongoing defense cutbacks,

recruitment continues to be challenging for all
the armed services, including the Royal Navy.
One of the fundamental tenets of naval
recruiting strategy is to improve, maintain and
develop access to schools and colleges, thereby
creating opportunities to impart information
about naval career opportunities to their target
audience. Close interaction with students is
essential, and contributing to the educational
programme through the development of life
skills and career awareness forms a more
positive and closer relationship between
the Navy, students and educational staff.
One of the ways in which the Royal Navy is
approaching this challenge has been the
THE ROYAL NAVY 45
12- and 24-hour military ration packs.

The chef team is normally allocated five
one-hour periods throughout the day, with
varied groups across Years 9, 10, 11 and 12, with
emphasis towards the upper age groups.
Three of the sessions are used to give practical
lessons and two as demonstrations only, using
various lesson plans and recipes. All dishes are
flambd by the chefs always a popular aspect
of the show and the end products always gets
a thumbs up from the group.
The school lesson plans also cover the GCSE
syllabus in healthy eating and physical
education, and the team has the ability to deliver
theory lessons as well as the practical element.
In addition, there is a classroom-based practical
exercise linked to restocking and maintaining
provisions for a healthy balanced diet on board
a warship during anti-piracy operations
a scenario that teaches functional mathematics
in a fun and interactive way.
One of the chefs currently on the team is Royal
Marines Colour Sergeant Mike Beaton. He joined
the Marines straight from school and completed
the 34-week commando training course at
Lympstone, Devon, to become a fully fledged
marine by the time he was 18.
Beaton then trained as a chef and on his
subsequent deployments his primary role was
feeding 90 of his colleagues. In Northern Ireland
we were based in an RUC police station inside
a compound where we had a small galley. It was
probably about the size of a normal domestic
kitchen and dining room combined, he recalls.
Carbo loading!
development of its Fit for Life scheme. This is
part of the services Careers Education
Programme and is usually the first point of
contact between students and the Royal Navy.
The current Fit for Life programme is now
a proven (and much requested) asset, with
a team of experts delivering classes to around
18,000 school and college students per year, plus
outreach events such as air shows, the Windsor
Tattoo and the London Freeze Festival.
There are two elements that aim to
complement the UK governments Change4Life
campaign physical activity, which is delivered
by a physical training scheme, and healthy food.
Royal Navy and Royal Marine chefs on the team
go into schools and colleges to present to food
technology classes, preparing and cooking their
dish of the day. The instruction includes
information on nutrition and also gives the
students an opportunity to examine the current
Above and top right: Mike

Beaton at Montrose Academy in
Scotland (Photos courtesy of
Montrose Academy)
A regular destination for winter training was

Norway where, again with his 90 or so
colleagues, Beaton would take over a small hotel
with a very small kitchen. The priority here was
loads of carbohydrate and protein, he says. The
arduous cold weather training meant the guys
were burning huge amounts of calories. Theme
nights were always popular and, as with the
Navy, Fridays was always fish and chips night.
But we used to do curries on Saturday nights.
Beaton insists that he doesnt consider himself
a fancy chef. I certainly do take a pride in my
work. I like to produce good wholesome food
that is appreciated by the guys, he adds.
He is, however, thoroughly enjoying his
current deployment on the recruitment team,
although he says one of the downsides is the
amount of time he spends driving around the UK.
But as a role model for youngsters, Beaton
cannot be beaten. He is an exponent of
46 THE ROYAL NAVY
Geoff Wernham is one of

the most senior of 22 chefs
on the HMS Bulwark
endurance sport and is rightly proud that he has

represented the UK seven times at the Long
Distance Triathlon World Championships. He
was also placed third at the Double Ironman
World Championships in the USA, which
comprises a five-mile swim, 224-mile bike ride
and a double marathon, all done back-to-back.
Big ship difference
At the other end of the spectrum from smallscale galleys on minehunters, submarines or in
small hotels is the catering operation on HMS
Bulwark. A commando assault and command
and control ship launched in 2001, she has
a ships company of 380, a quarter of whom are
4 Assault Squadron Royal Marines. An additional
200 marines can be carried in dedicated
accommodation for long periods, or 500 in
austere conditions for short periods. Her flight
deck can accommodate two Chinook or two
Merlin helicopters. A large floodable dock holds
four large landing craft, with another four
We can be feeding up
to 700 people, so a shift

system and dedicated team
work are essential
carried on davits on the ships side. Leading

chef Geoff Wernham is one of the most senior
of 22 chefs on the vessel, working in a large
well-equipped galley with 10 of the latestspecification combi-ovens. We can be feeding
up to 700 people, so a shift system and dedicated
team work are essential, Wernham says.
The standard of the food has to be high and
weve had comments from some of the longer
serving crew members that we serve the best
food theyve had in their 25-year careers. Mind
you, we do have a bit of incentive with marines
on board, they not only eat more than the naval
ratings on account of the amount of physical
exercise they do, but theyre not backward in
coming forward if they think the food here
isnt up to scratch!
Wernham and his colleagues on Bulwark
and indeed throughout the Navy face two
challenges that shore-based chefs dont face.
The first is producing nutritious, wholesome
and tasty food on a tight daily budget of just
2.54 (US$3.86) per person. Thats quite a tough
ask when the crew expect their Saturday night
steaks to be a decent standard. The second is the
requirement to carry supplies for a minimum of
28 days at all times. If necessary, we can
shoe-horn in 90 days of supplies, but more
usually were operating with 50-55 days on
board. Thats vital if the ship is to maintain its
quick-reaction effectiveness, says Wernham.
A further challenge for the Bulwark chefs team
was their deployment during the 2012 London
Olympics where, in support of anti-terrorist
operations, they were moored off Weymouth in
Dorset. Operations aside, almost every day there
were 150 extra people to feed in the form of
VIPs. We had foreign dignitaries, members
of parliament, athletes you name it, they
were here, recalls Wernham. We put on a wide
variety of hot and cold buffet lunches, which was
enormously hard work but at least gave us an
opportunity to demonstrate our higher skills.
But VIPs aside, its the day after day, relentless
production of great food on a minuscule budget
that keeps the Royal Navys crews the world
over in good heart.
Con-Lash Supplies Pte Ltd was incorporated in mid-1986

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worldwide and have established a network chain of associates in
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with clients and associates is of vital important, hence our belief
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48 PREMIUM CATERING
PREMIUM CATERING 49
With 90 staff members,

including chefs, ptissiers and
other specialists, Achenbach
designs, develops, produces and
delivers everything from finger
food and starters to desserts
By Katrin Moos-Achenbach, Achenbach
Crispy cones and

lollies from the
finger food range
he greatest challenge for

the chefs at Achenbach,
according to Katrin
Moos-Achenbach, granddaughter of
founder-president Rudolf Achenbach,
is to transform the original customer
recipes, which are generally based on a
small number of guests, into a production
recipe for a large number. So how does
the company overcome challenges like
this and make sure every job, no matter
what the size, is kept to a high standard?
In the Achenbach product development
kitchen there are basically two ways in
which new food products are created,
says Moos-Achenbach, accountable for
export and marketing. The executive
chef, who is in charge of development,
the production chefs and ptissier-chefs
get together regularly, supported by
the sales team, to discuss new ideas
for the standard product list and the
seasonal specialties.
These are available for only a limited
period of time, as long as the ingredients
are in season. During these meetings
the chefs also exchange ideas for the
improvement of existing products.
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PREMIUM CATERING 51
The results of the brainstorming are

presented to the board of directors, who
select the most promising items.
In the next step the executive chef
creates the new recipes and produces
the first samples together with his
sous chefs in the development kitchen.
Tension and curiosity are in the air when
the samples are being presented to the
board, the sales team and the production
chefs. After extensive tasting and
discussion the results are presented.
Some products will need modifications
Great care is taken in

the presentation and
content of food products,
such as dlice of smoked
trout and watercress
The results of the brainstorming are presented to the

board of directors, who select the most promising items
and a new sample; others are approved
unanimously or by majority.
The recipes for the approved products,
including information for production
procedures, then go to the respective
production kitchens, where a small lot is
produced for a number of tests taste,
texture, appearance, microbiology, shelf
life, handling, and directions for
customer preparation including heating,
slicing, baking, cooking or otherwise
treating the product so that the best
quality is achieved.
In a photo session with a professional
food photographer technical pictures of
the packaging and of the naked product
are taken, followed by more appetizing

photographs of the prepared and
decorated product to give customers
an idea of how finger food, starters or
desserts can be attractively presented
to their guests.
As soon as the results of the
microbiology and shelf-life tests have
been checked and approved by quality
management and the selling price has
been calculated, the product goes into
the first full production run.
The same procedure applies to the
second-sample products, which in some
cases will require a third sample, before
they are approved or in rare cases
52 PREMIUM CATERING
rejected and abandoned. The second way

to create a new food product is
frequently initiated by customers, who
may request a large volume of one or
several specific products.
This could be a selection of cold
starters for the launching ceremony of a
cruise line ship, a quartet of salad
dressings for the airlines business-class
menu, or a dessert for a special event
dinner for 2,500 guests, explains
Moos-Achenbach.
In some cases the corporate executive
chefs have an approximate idea for
the products. In others they present
precise recipes to their colleagues in
the Achenbach development kitchen.
Sometimes these recipes originate from
the kitchens of star-spangled chefs,

who create special menus for cruise
lines or the premium passengers of
international airlines.
The first step is to calculate an
approximate price for the product based
on the recipe and the expected volume of
the order," says Moos-Achenbach. After
agreement on the price and delivery
schedule has been reached, the first
samples are produced and presented.
Then it is up to the customer to decide
whether the product corresponds to
the original idea or whether it should
be modified. In most cases final approval
is given after the presentation of the
second sample. Sometimes it takes three
or four presentations before the
The first step is to calculate an

approximate price for the product
based on the recipe and the expected
volume of the order
customers chefs or F&B specialists are

convinced. The steps followed are very
similar to the procedures described
earlier for standard products.
All that is necessary then is to keep
tightly to the production plan so that
the customer will receive the order
as scheduled.
Transport by air is frequent, although
in Europe often by refrigerated or frozen
road transport. The custom-made
individual products make up more than
half of the production volume and the
number is increasing between 5% and
7% every year.
The greatest thrill and motivation
for the entire Achenbach team is to
know that their mostly handmade
food specialties are part of the
international gastronomic world,
presented incognito at 30,000ft in the
cabins of intercontinental jets, down
to earth at a VIP banquet in a five-star
hotel, or floating on the waves of the
Caribbean at the inauguration ceremony
of the worlds largest cruise ships.
www.achenbach.com
Desserts such as the

mini-mold jar with
semolina and caramelized
pear-rosemary compote
are designed to look
attractive to guests
PROVIDING TRAINING TO THE CATERING SECTOR OF THE OFFSHORE INDUSTRY

Our aim is to provide individual Companies with a Catering Package that
is tailored to their own specific requirements.
Marine Catering Services will soon be able to provide shore-side training
at beginner level for Cooks and Galley staff as an introduction to cooking
and health and hygiene onboard vessels.
Chef Henry
Anderson had
the honour of
catering for
His Majesty
the Sultan of
Brunei.
- Complete Catering Staff Training Program

- Company Behavioural and Training Format
> 1. Decisive problem solving and getting results for our clients
> 2. Interactive interacting with others during training.
> 3. Stability pacing, persistence and steadiness of any training
course we produce.
> 4. Cautiousness procedures, standards, safety and protocols.
> 5. Due to our approach through DISC we work well in a variety of
environments and on a wide selection of projects or tasks.
- Marine Catering Services address ILO Food and Catering Regulations

- Marine Catering Services will Supply the Correct Package for Your Company
- Marine Catering Services will Build the Correct Systems for Your Company On-Board.
- Marine Catering Services will Identify and Rectify Core skills during Training
CONTACT US
TEL: +44 (0)1224 896 257 or +44 7545 917 440
EMAIL: [email protected]
54 GALLEY EQUIPMENT
Manitowoc has designed a

range of innovative features
and functions into its latest
range of combi-ovens for the
marine catering market
By Andy Taylor, RLP
e are always looking for

innovations and to move
forward we do not sit
still, says Manitowoc Foodservices Dave
Weightman. So how does the company
achieve this? It has implemented
dedicated research and development
departments tasked with designing
equipment and features to improve the
working environment and ease of use of
marine catering equipment.
The use of combination ovens is now
commonplace in many galleys, as they
provide the ideal unit for space
optimization. Small footprints, multiple
cooking methods, energy efficiency and
the capacity to provide meals on a mass
scale in a reduced time have resulted in
the modern combi-oven becoming a firm
favorite in the galley.
They are capable of steaming, roasting,

boiling, frying, baking and regenerating,
with easy-to-use cooking modes and the
latest in automated menu systems.
Combi-ovens are no longer under the
command of just the head chef, but can be
used by anyone in the kitchen even
those with a minimal amount of training.
What is more, preset temperature and
time instructions enable users to
produce a consistently high-quality
result every time.
As the workhorse of the kitchen, a
combi-oven provides the versatility
sought by the chef, and the quality finish
demanded by the customer, continues
Weightman, global key accounts manager
for cruise line/marine in Europe, the
Middle East and Asia.
Airtight cooking chambers maintain a
constant temperature within the oven,
which minimizes heat loss, reduces the
energy required to preserve the
temperature and provides the ideal
environment in which to produce
consistent, stunning results. Having
undertaken extensive research into ways
to reduce energy consumption,
Convotherm has developed the
innovative double water barrier at the
top and bottom of the cooking chamber.
GALLEY EQUIPMENT 55
Part of the pioneering Advanced Closed

System (ACS) found across the
Convotherm range, the inclusion of the
water barrier system is estimated to
reduce energy and water consumption by
up to 30% when used on a daily basis,
compared with more conventional
cooking methods. Furthermore, the ACS
is designed to enable the oven to function
at approximately 15% lower cooking
temperatures and take 10% less time.
Features designed to improve the
working environment are also being
implemented into the manufacture of
Convotherms range of combi-ovens.
Door handles coated with Microban
antibacterial protection help improve
hygiene, and a patented design for a
disappearing door is included in
many models. Sliding down the side of
the unit when opened, the door
improves safety by preventing
dangerous swinging around on the
unstable platform and also saves
valuable space in the kitchen. The
EasyTouch operating panel has a
touchscreen display that gives access to
around 1,000 pre-programmed menus.
Users can input their own recipes and
load photographs of particular foods or
dishes into the display and it will always
Convotherms Mini OES6:10 2in1 has been designed
with space-saving features in mind and is complete
with the EasyTouch control panel for a consistent finish
56 GALLEY EQUIPMENT
Chilled out
It is not just combi-ovens that
have been specially designed
for the marine catering market.
Ice machines are often used in
galleys, and in restaurants on
board passenger ships.
The cruise line industry is one
of the largest consumers of
electricity and water, so it is
essential that equipment
manufacturers like Manitowoc
Ice find ways to make their
products more energy and
water efficient, and continue
building a strong portfolio to
meet the needs of the cruise line
industry.
Water savings, insulation and
the latest technology ensure

efficiency, Weightman says,
when discussing the Indigo Ice
Machine, Manitowoc Ices
newest model in its extensive
range. When the machine is full
it will switch itself off.
The ice machines are also
programmable for peak and
off-peak periods using an inbuilt
seven-day rolling calendar. An
easy-to-read display informs the
operator of everything from the
cleaning status and instructions,
to warning alerts and diagnostic
messages to optimize
performance. Nowadays ice is
often regarded as an ingredient
in many drinks, rather than

simply a way of keeping a drink
cool. Inbuilt Active Clean and
Ice Assurance technology
monitor the clarity, thickness
and consistent formation of the
ice to ensure the best results
every time, Weightman
concludes.
With constant research and
development into the marine
catering market and
manufacturers keen to gain
relevant feedback from users,
the range of equipment suitable
for the market sector is likely to
continue to develop at an
impressive rate.
The inclusion of the water barrier system is estimated

to reduce energy and water consumption by up to 30%
cook that product in exactly the same
way when selected. Built-in diagnostics
check that the unit is operating properly.
The machine is constantly being
monitored it is like a computer inside
an oven, comments Weightman.
Owners want reliability and ease of use
from these machines, and that is exactly
what is provided by the clever in-built
diagnostics system. About 80% of
Convotherm sales are for the cruise ship
market. Recently 36 units have been
installed on Disney Fantasy and Celebrity
Reflection received a complete unit.
Manitowoc has also undertaken a new
building program for Viking Ocean
Cruises. Manitowoc can also retrofit
equipment, as it recently did on Seven
Seas Voyager and Seven Seas Navigator.
A mini combi-oven was also installed on
Royal Caribbeans Oasis of the Seas.
www.manitowocfsuk.co.uk
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YOUR RELIABLE CHANDLERS IN GHANA
Sekpos experienced and well equipped staff handles around

a dozen regular clients as well as a host of casual customers
to provide all gear and supplies.
Products & Services
We offer the widest range of products. We do provisions, beverage and food plus bonded stores.
Any other product, not in our list but available in Ghana can be supplied on request. Apart from
these, we link the ships to other service providers and dealers in goods that are outside our domain for very little or no charge at all. This makes us the one-stop ship chandler in Tema.
The companys success stems from a thorough background knowledge,

which is backed by dedication and attention to detail.
Sekpo Ship Services Limited

Address: P. O. Box CO 1244, Tema, GR, Ghana
Telephone: +233-(0)303-203519
Fax: +233-(0)303-202984 / +233-(0)303-204787
Mobile Phone Number: +233-(0)20-2110957
Information:
Email: [email protected] / [email protected]
After hours phone: 233-20-2110957
31-10-12 16:43
58 THE VERANDAH
M
By Bunny Richards
ike Monahan, culinary manager for

Cunard and P&O, provides an insight
into the day-to-day running of The Verandah,
an award-winning French restaurant on board
the MS Queen Elizabeth
Please can you describe the overall
design theme of the restaurant.
The Verandah is an alternative dining
venue offering an la carte lunch and
dinner service. The contemporary French
cuisine complements the traditional and
sophisticated ambience, which recalls the
legendary Verandah Grills on board the
original Queen Mary and Queen Elizabeth
cruise ships. Our culinary ambassador,
chef patron Jean-Marie Zimmermann, has
created many menus for this restaurant.
How do you go about creating a good
restaurant atmosphere?
We decide on a philosophy and product
positioning, and base the service style
around this. We create it by featuring
highlights such as flamb dishes, a seafood
trolley and sharing boards. The venue
design, lighting and music are also key
to setting the desired tone.
THE VERANDAH 59
The award-winning French

restaurant, The Verandah,
has its own dedicated
team of chefs in a
galley directly next to
the restaurant
60 THE VERANDAH
How close is the galley to

The Verandah restaurant?
The galley is next to the restaurant
and produces dishes only for the
Verandah Grill, which has its own
dedicated team of chefs.
On average, how many meals
are served in the restaurant on a
daily basis?
There are 70 covers and some nights
will be full, while some nights will
depend on onboard events. The restaurant
is open for lunch on sea days and for
dinner every evening.
What sort of customer is the
restaurant aimed at?
It is aimed at giving our guests an
alternative dining experience to the main
restaurants. That could be couples,
families or groups, depending on the
cruise itinerary and season.
What are the essential ingredients of
a good restaurant?
Its all about the purchase of the bestquality ingredients, prepared and served
by highly skilled chefs and restaurant staff.
How do you choose the tableware and

glassware, and how do you prepare
for rough seas/breakages?
We base this around the restaurant theme
and style to ensure that ambience is
achieved. We always carry extra tableware
in case of occasional breakages.
How do you make sure the restaurant
is always looking its best?
We adhere to strict onboard cleaning
and hygiene standards. We operate
daily cleaning schedules and auditing
by management.
How do you keep your kitchen staff
and waiting staff motivated?
With our White Star Service program,
which is the cornerstone of our guestservice philosophy. The high Customer
Service Questionnaire scores for
staff friendliness show that this
approach is working.
We adhere to strict onboard cleaning and

hygiene standards. We operate daily cleaning
schedules and auditing by management
The contemporary
French cuisine
complements
the traditional
and sophisticated
ambience, which
recalls the original
Verandah Grills
THE VERANDAH 61
What is the secret of good service?

Training and communication between the
restaurant and galley teams.
What are some of your most
popular dishes?
A selection of seafood from our trolley,
sharing boards, dishes using molecular
cuisine techniques, and signature flamb
dishes such as Jean-Maries grilled fillet of
beef and lobster flamed with cognac,
truffle and Parmesan fries.
What operations are provided on
shore to keep the running of the
restaurant to a high standard?
A professional and experienced back-up
team, all of whom have previous shipboard
experience, supports all Cunard ships.
How often is the restaurant upgraded?

As and when required. We also have a refit
schedule, whereby ships are taken out of
service for refurbishment and refreshment.
Where are you located on a daily basis
and what do you oversee?
I work at Carnival UKs head office in
Southampton and am in charge of the
culinary department supporting the
Cunard and P&O fleet of ships.
What did you do prior to
joining Cunard and P&O as
culinary manager?
I have been culinary manager for 19 years.
Before this, I was the executive chef at the
Penina Hotel in the Algarve, Portugal, for
four years. Before that I was the executive
sous chef at what was then the Inn On The
Park [now Four Seasons] on Park Lane,
London. I have also worked in five-star
hotels in Bahrain, Spain and the UK.
How did you first get into this industry
and why?
I used to bake and cook with my
grandmother and mother on holidays in
Ireland. When I was 16 I attended a
two-year general catering and cookery
course at a hotel training school in
northwest England. I then spent two years
in a very classical five-star hotel in
Manchester, UK, before going abroad.
Please can you describe a typical day.
I have a development team of 10 people
including a development chef and
operational chefs that travel on the ships to
support the onboard teams, as well as
database analysts and an operational chef
specializing in pastry and bakery. Some of
my time is spent traveling on board a ship
for a few days to check on the guest
products, to support a new concept, or to
discuss a future concept or change a menu
62 THE VERANDAH
cycle, or maybe to discuss the planning of a

forthcoming round-the-world cruise or
Caribbean season. While on board I
sometimes dine in our many fine
restaurants with senior members of the
F&B and galley teams.
If Im in the office I usually have a
number of meetings to attend regarding
monthly finance reports, training,
planning for future cruises, team meetings
with the culinary department and F&B
team, refits and new builds, and any other
support required. Some of these meetings
may be in London, or else in other parts of
Europe and the rest of the world.
A day can consist of many things
depending on the season and the ships
schedules, and every single day is very
different and can change on a minute-byminute basis. I also work with the
The Verandah aims

to give guests an
alternative dining
experience to the
main restaurants
development team and onboard galley

teams to create new menus, recipes and
plate presentations.
What are the hardest and the best
parts of your job?
The hardest part of my job is finding good,
enthusiastic and experienced chefs to put
into the teams on our vessels. The best part
of my job is working on new-build galley
design and new dining concepts together
with my development team in the office
and the onboard teams. I also enjoy being
part of the successful implementation of a
new ship or restaurant within the fleet.
Our culinary ambassador, chef patron

Jean-Marie Zimmermann, has
created many menus for this restaurant
64 GALLEY EQUIPMENT
LMACOs innovative
solutions in food
handling include three
major galley-focused developments. The
first is the introduction of the energy
management system ALMACO GEM
(galley energy management), which
enables shipowners to save about
20% of the overall energy used in the
main galleys. The second development is
the refrigerated equipment monitoring
(REM) system, which involves the
ALMACO Group provides

complete turnkey services
to shipyards and owners
around the world who are
either building or modernizing
galleys, bars, buffet counters
and other catering areas
By Olessia Qur, ALMACO Group
ALMACO GEM saves

approximately 20% of
the overall energy used
in the main galley
centralized control and monitoring of the

hundreds of refrigerators and freezers
installed in galleys, bars and pantries.
The third innovation is ALMACOs
controlled thaw (ACT) system, a
completely new thawing system that
provides greater flexibility and quality.
THE VALUE OF GEM
ALMACOs GEM system provides the

controlled galley energy consumption
that has become an increasingly
important requirement for cruise lines
from catering equipment suppliers.
GALLEY EQUIPMENT 65
66 GALLEY EQUIPMENT
Cruise lines insist that suppliers

minimize the energy footprint of their
products by limiting power and water
consumption, while maintaining
efficient performance levels. A passenger
vessels galley relies on many pieces of
equipment working in conjunction to
serve the passengers catering needs.
However, if the systems are not finetuned to be collectively as efficient as
possible, energy and other resources
can be wasted. An energy management
system such as GEM addresses these
challenges on board a passenger ship.
BENEFITS OF GEM
The benefits of incorporating ALMACOs

GEM concept to the galley area reach
beyond the already significant savings in
operational costs of the cooking
equipment. When combined with the
ventilation system, additional indirect
savings are gained from the
reduced need for air renewal
and the control of the airflow
above the cooking ranges.
ALMACO has carried out
surveys on hundreds of
pieces of galley equipment,
during which consumption
data was logged. One sample
piece of equipment studied
was the cooking range. The
results of these energy
consumption audits made by ALMACO

indicate that electrical energy is wasted
in galleys because the on/off times of
equipment are not managed sufficiently,
residual heat is lost, and additional air
conditioning is used to eliminate the
resulting wasted heat.
As a result, the ALMACO GEM system
treats the main galley area on board as
a whole system that consumes electrical
power, instead of standalone pieces of
equipment. The central processing unit
is connected to all galley equipment
GALLEY EQUIPMENT 67
through a field bus incorporated during

the concept design phase of a new-build.
The system detects the usage of a
cooking appliance and turns it off if it
is not being used. It also manages the
on/off times of every appliance by
optimizing the power to heating
elements to reduce the overall
consumption without affecting the
cooking process. Furthermore, it can
link the air conditioning system to the
cooking appliances that are in
consumption mode, and limits the peak
of power at a preset value.
Additional benefits include automatic
data archiving, maintenance assistance
and redundancy optimization, by
enabling owners to better plan their
equipment selections. We do not only
want to deliver food handling areas
competitively, we want to deliver
interconnected systems that enhance the
usability and performance of the food
handling areas, says Joseph Kerebel,
ALMACOs GEM system

treats the main galley
area as a whole system
that consumes electrical
power instead of standalone
pieces of equipment
We want to deliver interconnected

systems that enhance the usability and
performance of the food handling areas
ALMACOs general manager for food
handling systems. Our systems are
thought through to improve the
efficiency of the areas while reducing the
energy needed to operate them.
ALMACOs innovations in galley energy
efficiency include add-ons to the GEM
system: GEM for hoods when the galley
hoods are connected to the GEM system,
the arrangement provides up to 25%
additional energy savings; and GEM on
PLC (power line communication) by
adding the PLC communication to the
system, the amount of cables can be
significantly reduced during installation,
so upgrading existing ships becomes
more efficient. ALMACOs GEM system
featured in several galley-energyefficient new ships for Norwegian Cruise
Lines and Viking Line. The system will be
installed on board Norwegian Cruise
68 GALLEY EQUIPMENT
Lines two new Breakaway-class ships

Norwegian Breakaway, due for delivery
in April 2013, followed by Norwegian
Getaway in April 2014 which are
currently under construction at Meyer
Werft in Germany. Each of these vessels
has a 4,000-passenger capacity.
ALMACO also worked with STX
Finland to supply galley equipment and
furniture for Viking Lines new-build,
Viking Grace, which was delivered in
January 2013. This 2,800-capacity ship is
also equipped with GEM technology.
REFRIGERATED EQUIPMENT
MONITORING (REM)
ALMACOs REM innovation is another

recent development. This centralized
control system for onboard refrigerators
completes the already existing control
and monitoring system for refrigeration
Standalone fridges do not

have alarms and hence there
can be considerable food waste
if the temperature rises
The Norwegian Breakaway and

Norwegian Getaway will feature
ALMACOs complete REM system
plant and provision stores. REM

monitors and records fridge
temperatures to ensure the owner is
fully complying with US Public Health
(USPH) regulations. An alarm function
alerts galley personnel if the fridge
temperatures stray from the specified
range. Standalone fridges do not have
alarms and hence there can be
considerable food waste if the
temperature rises and it is not noticed
right away, says Kerebel. The
centralized system that our refrigerated
equipment monitoring system provides
will enhance the energy management of
the fridges by directing cooling capacity
where it is most urgently needed.
The complete REM system will be
installed on board the Norwegian
Breakaway and Norwegian Getaway. An
additional innovation from the company
is the new ALMACO controlled thaw
(ACT) solution. This system is designed
to provide greater thawing flexibility and

quality by using highly damped air
ventilation to ensure efficient thawing
cycles, thereby maintaining food quality.
ACT uses steam to boost the cycle and
cope with the customers requirements.
The heat needed to thaw the goods is
mainly produced by the steams
condensation capacity with the
advantage of delivering the heat where
it is needed (the coldest point on the
goods). The system is modular and can
be extended to bigger thawing rooms
depending on the level of thawing
capacity required. The ACT solution
provides several other benefits to its
users, including controlled duration of
the thawing cycles. For this, ACT enables
cycles between 12 and 16 hours and
allows the food to be held in fridge
conditions at the end of the thawing
process. Another advantage of ACT is the
adaptive process used for the treatment
of food. Because the thawing process
depends on the foods composition and
water content, ACT is able to adjust to
all kinds of foods (meat, fish, fruits,
vegetables) whether they are in small
containers or in whole blocks.
Additionally, this efficient and reliable
process guarantees the quality of the
finished products, allowing for a uniform
standard of treatment and including
optimized air-food thermal transfer
with powerful ventilation. Another
benefit is limited food dehydration with
the ventilation of saturated air, as air is
moisturized by a direct steam injection.
Finally, the system is easy to use and
safe to handle, further guaranteeing
many advantages such as working
accuracy and thawing regularity.
These performances are obtained
by the specific control system, which
provides: accurate management of the
temperature and hygrometry level;
control of the foods surface temperature;
and control and management of the
foods core temperature.
ACT equipment is designed to meet
USPH requirements. Air coolers and air
duct systems are made of stainless steel
(AISI 304) and are easily cleanable. The
complete ACT system, including six
independent rooms, will be installed on
AIDA Cruises two new ships to be built at
Mitsubishi Heavy Industries in Japan.
www.almaco.cc
o
Exp
ring
Cate ril
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e
v
a
of Ap
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0
11th
Wor
4D5
9th
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th n
Boo
> General Ship Agents

> Ship Supply & Stores
> Petroleum Services
> Onshore & Offshore Services
HEAD OFFICE
El-Gomhoria & Delleseps Str.,
9th Floor, Port Said, Egypt
Tel: +2066 325 2443
Fax: +2066 323 4476
Mob: +2010 0008 5404
Email: [email protected]
Web: www.concordshipping.com
BRANCHES
> Greece
> Cairo
> Suez
> Alexandria
> Damietta
70 GALLEY FRYERS
heres a lot more to your

average galley fryer than
first meets the eye. The
SOLAS regulations first introduced in
2002, which insist on integrating a fire
fighting system into all new frying
equipment fitted into ships galleys, were
the catalyst for a decade of constant
research and development.
One supplier at the cutting edge is
Valentine, which has been supplying
free-standing, drop-in, galley, and
table-top fryers within the catering
industry for the past 60 years. Its Marine
SOLAS fryers have been approved, tested
and certified to the required BSI ISO
1537:2000, and are approved for use at
sea by Lloyds Register. The galley fryers
are designed especially for offshore
safety: the legs are adjustable and
supplied with flanged feet that can be
Valentine explains how the 2002 SOLAS

regulations, which state that a firefighting
system has to be installed and interfaced with
all new frying equipment in ships galleys,
have kick-started a decade of R&D
By Steve Elliott, Valentine
easily bolted to the ships deck, and they

also have an audible alarm that sounds if
the safety thermostat has been activated.
The fryers also feature primary filtration
a folding lid that is stored in the door.
All are available in a variety of wiring
and voltage configurations.
As well as safety aspects, the Marine
SOLAS fryers are also designed with
energy efficiency in mind. With
reductions in carbon footprint and
wastage at the forefront of the
manufacturing industry, Valentine has
strived to develop its fryers to save
electricity, as well as money, for end users.
GALLEY FRYERS 71
Valentine continues to research and develop

new products that fry food at an optimum
heat, increasing efficiency and ensuring a
healthier meal service
72 GALLEY FRYERS
The new design of the galley fryers,

which feature a smaller cool zone,
ensures that it takes less oil to fill the
fryer, but with the same output as the
previous model.
Typically, the smaller cool zone
reduces the oil capacity of the Evolution
range by between 5 and 10% depending
on which model is chosen. This means
that it will need less oil to
fill and this ultimately reduces the
amount of energy needed to heat the oil.
This, in turn, will save ship operators
money and reduce the life-costs of
owning a Marine SOLAS fryer.
Marine SOLAS fryers are available in
six different-sized models to cater for
Valentines EVO 600

SOLAS boasts an output of
57-68kg/hour of chips
from frozen
varying outputs and sizes of galley

kitchens. These span from the smaller
Evolution Range 200 SOLAS, which has a
19-23kg/hour output of chips from
frozen, to the larger EVO 600 SOLAS,
with an output of 57-68kg/hour.
Designed for professionals, by
professionals, the fryers are developed
with precision catering in mind. As such,
the Marine SOLAS fryer models come as
standard with a minimum 12-month
parts warranty.
Valentine has been supplying marine
projects for years, and has recently been
involved in a variety of refurbishments. It
has worked with Catershop Marine, a
specialist marine kitchen solutions
The computer takes

into account the
menu, temperature
and cooking time
provider, for a number of years. The

fryers have been installed in a temporary
offshore accommodation provided by
Ferguson Modular. Within the small
galley kitchen that measures 10.3m,
Catershop Marine installed the EVO 2200
SOLAS, a twin pan and two-basket fryer,
which has the capacity to produce
38-46kg of chips per hour. This kitchen
caters for up to 100 people, and is part of
the Ferguson Modular groups hire fleet,
which are used around the world for
temporary kitchen solutions.
Catershop Marine has also been
involved in two refurbishment projects
undertaken by Rigfit Offshore, a provider
of accommodation solutions to the
marine and offshore industry. Firstly, in
April this year, a project for offshore
drilling company Transocean, with a
large module development to
accommodate 140 people, was carried
out on board the Galaxy 1 at the Nigg
shipyard in the Scottish Highlands.
This saw the installation of the
Valentines EVO 600 SOLAS, a single-pan
February 2013 Marine Catering International
GALLEY FRYERS 73
as part of a full galley refurbishment

project on the Ensco 71 at the Teesside
dry dock, which is part of an ongoing
project to refurbish the whole fleet.
In 2013, Catershop Marine has a
number of projects lined up. In January,
it will be installing two Valentine EVO
2200 fryers in the Silver Sturgeon, a
floating restaurant on the Thames, which
is undertaking a complete overhaul.
The Golden Eagle refurbishment with
two EVO 2200 fryers, which is part of the
SSLP fleet of projects, will also be started
in the first quarter of next year.
These models are part of Valentines
new Evolution range of fryers, which are
built from high-grade stainless steel as
standard and incorporate a number of
innovative technologies, such as the
single pressed oil pan and moveable
three-tier element that enables easy
cleaning; and the OEM calibrated
thermostat, which eliminates peaks and
troughs in oil temperature. A new feature
exclusive to the Evolution range is the
optional computer system, which has a
sensor in the tank that monitors the
fryers functions.
This information is continuously

analyzed by the computer in order to
eliminate the peaks and troughs in the
cooking process so that the fryer can
control the temperature of the oil.
The computer can also be programmed
to take into account the menu,
temperature and cooking time. Working
with readings from the sensor, the
computer automatically reduces or
extends cooking time and will indicate
when food is ready.
When purchased with the basket-lift
option, the computer can be set to
automatically lift the basket out of the oil,
making the fryer a perfect fast-food
frying system.
This exceptional temperature control,
as well as the redesigned pan, not only
improves energy efficiency and oil
usage, but also helps chefs control the
frying process more precisely.
With the optional oil filtration system,
the process of maintaining regular oil
filtration improves the overall quality of
the oil, its usable life, and consequently
the taste of the food.
During the filtration process, the oil
passes through a mesh filter, and as it is
passed back into the tank, it goes
through a finer fabric filter. This ensures
that the contaminants that cause
undesirable flavour transfer and
breakdown are removed.
Design features that help improve or
lengthen the life of oil, and indeed the
whole life of the fryer, are often an
afterthought when selecting a fryer, but
this should be at the forefront of an
operators mind given total-life costs.
An automatic basket lift

option is available with the
EVO 2200 SOLAS
www.valentinefryers.com
Case study: Stena Line

This year, Stena Line
replaced ships that operate
between Stranraer,
Scotland, and Belfast,
Northern Ireland, with the
new Superfast VII and
Superfast VIII, to reduce the
crossing time for
passengers. With these new
ships came the introduction
of a new taste concept,
whereby the company put
emphasis on healthier
eating options, while still
offering old favorites such
as fish and chips. Valentine
has worked hard to develop
technology to help caterers
fry foods at an optimum
temperature, reducing the
amount of oil the food
absorbs and delivering
healthier products to
consumers. Two Valentine
EVO 2200 fryers were

installed on the ships
as part of the massive
refurbishment to bring them
into line with Stena
branding, and the
equipment supplied was
part of a four-week program
of works carried out in
Gdansk, Poland.
74 OUTSOURCED MANAGEMENT
OUTSOURCED MANAGEMENT 75
With todays escalating food

prices, buying provisions and
managing budgets is a complex
business. Add regulations, and it
is clear shipowners face
considerable challenges
By Niels Mors Snog, SeaStar International
hipowners and operators

need to focus on their
day-to-day operations in
order to remain competitive. To facilitate
this, outsourced management contracts
for vessel provisions are increasingly in
demand. And while the financial benefit
to the bottom line is undoubtedly vital
to the take-up of any new business
model, the additional positive influences
that outsourcing can have go way beyond
the balance sheet.
An outsourced supplier can provide
standardization of vessel supplies and
consistently high quality levels. The
importance of a quality ship-supply
service, and the role that this plays in
motivating seafarers and ensuring their
welfare, as well as safeguarding
efficiencies and productivity, cannot be
overstated.
SeaStar is an example of a global
provider that works with its customers
to achieve more streamlined operations
through outsourcing, providing quality
provisions at the best possible cost,
based on a fundamental understanding
of the customers business and
operations. For every customer SeaStars

team allocates a single point of contact
for both the management and vessel,
which provides the basis of a successful
outsourced relationship. This enables the
company to understand the customers
specific needs and essentially become an
extension of the customers business.
SeaStar is part of a global network with
the purchasing power, liquidity and
infrastructure to negotiate the market to
reach local price benchmarks without
compromising on the quality that is
increasingly demanded by customers.
Either as a result of tough times and the
need to reduce costs, which many
shipowners believe outsourced providers
can do, or if their business is growing and
they need to concentrate on core
business areas, shipowners can rely on
the outsourced caterer to handle this
element themselves.
As a growing global trend, outsourced
services for provisions are particularly
popular with shipowners in Germany,
An outsourced supplier can provide

standardization of vessel supplies and
consistently high quality levels
76 OUTSOURCED MANAGEMENT
where 80% of the fleet outsources

contracts. As a result, SeaStar has
realized continued growth in this region.
Relationships in this market are
traditionally longstanding, however it
is essential to continually explore
areas where suppliers can add value
and innovate.
For example, as mealtimes are so
emotive for seafarers who are away
from home, and bearing in mind the
multicultural nature of crews today, it
is vital to ensure that diverse cultural
needs are met. As an example, SeaStar
has a team of Chinese colleagues who
regularly translate order lists and source
specific products to cater for different
nationalities, which is essential to
Budget control for provisions will become a

priority for shipowners as the Maritime Labor
Convention 2006 has now been ratified and
will come into force in 2013
safeguard productivity and keep the

crew motivated.
The quality and reliability of ship
consumables have a major impact on
crew welfare and performance, and
in a tough market where competitive
advantage is highly sought, the seafarers
role has never been more crucial.
This importance is further underlined
by the introduction of regulations to
protect seafarers, and ensuring
compliance is another motivator toward
investing in a third-party ship supplier
equipped with procurement systems that
bear new legislation in mind.
Budget control will present a risk as
a lack of compliance with this regulation
can lead to vessels being detained and
considerable fines for operators. Seafarer

representative organizations are also
lobbying for more specific nutritional
guidelines on board.
Educating crew about the importance
of standards and supporting them with
guidance on menu planning, nutrition,
hygiene and efficient stock management
for provisions all fall under the role of an
outsourced manager. SeaStar provides
onboard manuals to assist in compliance
and awareness. To accompany this, it is
essential to improve the onboard
ordering and menu planning tools.
Progress in technology infrastructure
has led to the development of
a suite of options that make the ordering
process more efficient than ever. SeaStar
is in the process of developing web-based
systems, to be launched in 2013, that are
intuitive and reduce the workload on
board, and can streamline the ordering
process, for example by automatically
uploading data. These systems can also
give an enhanced overview of the spend,
consumption and purchasing pattern on
board, enabling greater transparency
and ease of reporting while increasing
productivity.
As well as driving this, SeaStar is
investing in its enterprise resource
planning capabilities and software to
provide more support calculations for
provision ordering, as well as producing
regular business intelligence reports.
These new systems enable SeaStar to
capitalize on its global purchasing
strength and achieve a standardization
of prices for products across the board.
These developments have provided
the platform for outsourcing. The

recognition by shipowners and operators
that their provisions can be procured
more efficiently, at a reduced cost and for
a better quality and service to their
crews, is combined with the technology
and global infrastructure to deliver it.
Clearly a high level of trust between
the shipowner/operator and the ship
supply company must support the move
toward outsourcing the management of
provisions. In a competitive market,
protecting longstanding customer
relationships while seeking to grow
and consolidate where there are
opportunities to do so is an important
balance to strike. This must be based
on partnership and a fundamental
understanding on the part of the supplier
of its customers business strategy and
entire operation. It requires a change
of attitude, driven by clear financial,
performance and social benefits at
a time when catering for the global fleet
is more challenging, yet more rewarding,
than ever before.
www.seastar.dk
Complete system solutions

for wastewater management
2 20 litre/second fully enclosed and automated EN1825+ certified
Grease Separation systems for passenger galley applications as
fitted on all leading cruise and ferry brands. Bespoke modular
design with integrated treated water lift stations, grease and
sludge pumps available according to system requirements.
Advanced Maripur membrane
black and grey water treatment
plants exceed all current and
future legislation including
MEPC 159(55) which came
into force for STP installations
on or after 1st January 2010.
Push fit pipe systems in both
stainless and galvanised steel
complete the system.
ACO Marine, s.r.o.

Tel.: +420 257 217 990,
E-mail: [email protected]
www.acomarine.com
78 REFRIGERATION EQUIPMENT
Gram Commercial
ensures its refrigeration
equipment is tough
enough to withstand all
sea conditions, whatever
the weather
By Paul Anderson, Gram Commercial
ow do you stop food

flying out of a fridge in
rough weather on the
high seas? Gram Commercial believes
stability and security is key. When
considering purchases of refrigeration
equipment an important feature to look
out for is the ability to adjust the height
of the legs from 5-8in, which can also be
fixed to the floor with screws for
enhanced stability.
To retain food, the shelving features
a 2in-high upstand at the front and
a rear edge. Additionally all the shelves
are fitted with two guide pins on the
underside. The shelves are then fixed
to the shelf supports to ensure no
movement during heavy sea conditions
when the door is open. In calm seas the
shelf can be turned easily, enabling the
shelves to be pulled out. The cabinet is
supplied as standard with four or five of
these sturdy shelves, depending on the
model, and extra shelves are available.
Left to right: Grams Midi

625, Midi 425 and Plus 600
REFRIGERATION EQUIPMENT 79
Scandlines case study

The Hamlet is one of a fleet of four
ferries on the Scandlines service
between Helsingr, Denmark, and
Helsingborg, Sweden, a route across
the resund that serves eight million
customers a year.
Last year the ferry benefited from a
Kr150 million (US$23 million)
refurbishment program for the fleet,
which included upgrading the onboard
catering facilities.
On board the Hamlet are four food
and beverage outlets, comprising one
restaurant and three fast-food outlets.
There is a need to store a large amount
of fresh produce, including duck, beef
and cod. Two new galleys were built
and fitted out by commercial catering
equipment company Catershop and
included refrigeration equipment from
the Gram Marine range.
Palle Jrgensen, operational
manager for catering at Scandlines,
says, We need equipment that is top
class as we cant have breakdowns,
especially on cooling units. We have
quite tough regulations in Denmark
and foods must be held at no more
than +5C [41F] and the cool line must
not be broken. At Scandlines we aim to
operate at no more than +3C [37.4F],
which allows for any variation.
The units chosen were five upright
refrigerated cabinets, plus three
freezers for bulk storage and four
refrigerated counters, featuring a mix
of doors and drawers, to provide
worktop space for food preparation.
Equipment needs to be very stable
and robust and everything has to be
fixed on board, says Jrgensen.
When a ship rolls we cant have the
doors opening by themselves so the
doors need to lock.
Aesthetics were also important as
the galleys are of an open design with
the production facilities on view to
customers. Ease of cleaning was
another requirement.
Jrgensen concludes, Gram units
were chosen because we needed
something that would comply with the
regulations and meet our very high
standards of hygiene.
KM ice machines:
energy saving
Robust materials and hygienic design

are a prerequisite in such a demanding
environment and all internal and
external surfaces, including shelf
brackets and support rails, are made of
stainless steel. A dish-shaped stainlesssteel bottom pan is designed to collect
liquids and food debris for quick and easy
cleaning, and the door-sealing gasket can
easily be removed for cleaning or
replacement. Bright halogen lamps light
up when the door is opened.
Simultaneously the air distribution fan
switches off, minimizing cold-air loss.
The Gram Marine range includes glass
and solid single-door refrigerators and
freezers designed to meet the
challenging conditions of marine
kitchens. The cabinets vary in width,
height and temperature range to suit all
catering needs, and are available in
capacities from 112 to 174 gallons. All
cabinets are supplied with a compressor
that operates on 230V/60Hz power, as
required in a marine environment. The
compressor compartment can be
positioned at the top or bottom of the
cabinet as required.
All cabinets are available with thawing
function and humidity control. Humidity
Like the IM machines, the KM

series is equipped with a
microcomputer and closed cell
ice-making system. The KM
range includes a double-sided
stainless steel evaporator, so
fewer cycles are needed to
produce a full bin of ice,
reducing energy consumption.
The complete Gram

refrigeration range
FM hydrocarbon: energy efficient

Hydrocarbons (HCs) are naturally occurring
substances that have proved to be more
energy efficient than most conventional
refrigerant systems. The molecular make-up of
hydrocarbons means that they are able to work
at lower pressures to reduce the stress on the
system units. This has the added potential
benefit of increased efficiency to reduce
compressor-running times.
The compliant hydrocarbon FM series
icemakers use an extremely low level of the
refrigerant R290 (propane) well below the
legal allowance of hydrocarbon. The FM481

AGE-HC icemaker uses a total charge of only
156gr of R290 within a dual system, whereas
the equivalent R404A version uses a charge of
770gr. This means energy consumption can be
reduced by 20% in one unit when using
hydrocarbon R290 icemakers, which also
reduces carbon emissions.
Believing that HCs will play a major part in
the future of refrigeration technology, Gram
has committed to taking a leading role in the
manufacture of environmental icemakers.
REFRIGERATION EQUIPMENT 81
Whats new?
Ice dispensers
The Gram ice dispensers
are extremely functional.
Portion control can be
easily set, making it simple
to regulate the consumption
of ice among end users,
further reducing energy
consumption and waste.
Gram is set to expand its product

portfolio with a range of high-quality,
ingenious icemakers, ice dispensers
and sushi cases. Combining
a century of manufacturing experience
in the commercial refrigeration market
with an extensive research and
development program, this new range
FM ice machines:
suitable for storing fish
The nature of the ice produced by FM
icemakers means that freeze-burn is no
longer an issue when displaying fresh
fish. The carbon auger system is far
more robust than roller bearings,
enhancing the life expectancy of the
machine, thereby reducing maintenance
costs. The auger system also means
that water consumption is equal to the
ice production: flake ice 70% ice, 30%
water; nugget ice 80% ice, 20% water;
cubelet ice 90% ice, 10% water.
of icemakers has been designed and

built with Grams iconic quality and
unique, energy-efficient innovations.
The range includes the IM, KM and FM
series, each with its own unique
characteristic and all equipped with a
closed water circuit system that offers
the ultimate contamination protection.
control offers the ability to minimize the

moisture level within the cabinet. The
Gram controller is easy to use, with
built-in alarms and an emergency
program that can help to maintain
temperature until the fault is remedied.
Grams air distribution system ensures
that the cabinet maintains a correct and
uniform temperature throughout.
Refrigerated air is directed down behind
the air distribution plate at the back of
the cabinet. From there it circulates
around the cabinet and back to the
evaporator fan at the top.
Intelligent air circulation systems
are integral to keeping a uniform
temperature within a refrigeration unit
to prevent the compressor from having
to work too hard at reducing
temperature peaks and troughs through
a working day. As a result the unit
consumes less energy.
Grams Danish heritage means that
environmental concerns have been at
the heart of its operation for well over a
decade. This thinking not only influences
research and development, but is also
inherent to the responsibility that the
Sushi cases
Attractive countertop displays, with
rounded glass windows and a
stainless-steel exterior, HNC sushi
cases (right) provide an eye-catching
point-of-sale display to attract
customers. The series includes four
models with capacities from 11 to 23
gallons and stable humidity and

temperature levels are maintained at
all times, without the use of forced air
circulation methods that dry out and
ruin displayed sushi. This means that
the food lasts longer, at the best
quality possible.
company, as a manufacturer of energyefficient equipment, feels toward the

whole foodservice industry.
Refrigerant choice can greatly affect
the carbon footprint and running costs of
refrigeration units. Operators should be
looking particularly at these substances
global warming potential (GWP) and
ozone depletion potential (ODP).
Hydrocarbon refrigerants have shown
massive improvements in GWP and ODP
compared with the alternative HFCs, but
IM ice machines: the hygienic option

IM icemakers use fresh water in every
production cycle. This is particularly
important for the production of ice of
the highest quality. IM machines are
designed with hygiene as a priority and
use a closed-cell ice-making system
that has an automatic rinse and flush
cycle. After every new batch of ice, the
IM ice machines are

microcomputercontrolled, which
optimizes the icemaking process without
having to make any
manual adjustments
water reservoir drains, rinses and then

refills with fresh water. IM machines
are microcomputer-controlled, which
optimizes the ice-making process
without having to make any manual
adjustments. They contain foaminjected polyurethane for outstanding
(HFC-free) insulation.
they are also more efficient conductors

of heat and their operating pressures
are lower, meaning less stress is
exerted on the cabinet, which in turn
increases efficiency.
Verified by its strong presence on the
Energy Technology List (ETL), which has
established criteria for energy-efficient
equipment available to the foodservice
industry, Gram is the UKs leading
supplier of environmentally friendly
refrigeration equipment and takes its
commitment to the environment very
seriously. In total Gram has over 35
products listed on the ETL, including
models from its Plus 600, Midi 425 and
Midi 625 ranges, and customers can
benefit from up to 50% energy savings
with the new freezers and as much as
75% savings with the refrigerators.
www.gram-commercial.com
INTRODUCING THE
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IMAGES US NAVY
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WORLD EXPO 2013

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UKIP Media & Events Ltd, Abinger House, Church Street, Dorking, Surrey, RH4 1DF, UK. Tel: +44 1306 743744
www.MarineMaintenanceWorldExpo.com to learn more!
M
By Bunny Richards
arine Catering Services

consultant Henry
Anderson offers structured courses
for shipowners in order to improve
their seafaring cooks knowledge
prior to going to sea
How do you make sure site visits

and procedures are kept to a high
level and adhere to current laws
and regulations?
All shipping companies work to MARPOL
maritime regulations. I visit each ship
twice a year or more, if required by any
company, to elevate standards in line with
laws and regulations.
How do you keep your staff up to date
within the industry?
All staff are self-employed and are
expected to stay up-to-date with industry
laws and practices. However, as part of our
company responsibilities we ensure that
refresher skills and staff performance
levels are assessed on a regular basis,
within an appraisal and development

structure related to performance reports
recorded on each vessel they visit.
You cater for special diets and the
preferences of different nationalities.
Do you change these menus on a
regular basis, or do you have special
dietary menus and keep to them
throughout the year?
We cater for the culinary requirements
of all nationalities we deal with on board
and we change the menus twice yearly to
follow a five-weekly cycle during these two
six-monthly periods. Special diets are
formulated on a one-to-one basis where
we can assist. However, we are very careful
here as we are not nutritionists.
Henry Anderson busy at work in

the kitchen with other staff members
INTERVIEW: HENRY ANDERSON 85
Development of
seafaring catering staff
During discussions with shipping companies, MCS was asked to
become involved with the further development of seafaring catering
staff. The primary challenge was to investigate the synergies available
within the group and identify potential improvements that could be
achieved in the current standards.
CORE AREAS OF STUDY:
How easy is it to stick to clients

cost budgets?
I can always make savings in all clients
costs within the victualing budget without
reducing the standard of food produced or
services on board. Examples of this include
eliminating or greatly reducing daily
wastage; good butchery skills and knowing
which parts of meat to use to optimize
yield; stock levels for each vessel being
controlled via a MCS victualling program,
so there is no over-purchasing resulting in
dead stock on board that is past its use by
date; structured a la carte menus; dealing
with suppliers and getting a discount on
each purchase without detriment to
produce standards purchased; and
introducing ethizone filters in veg
rooms to lengthen the life of vegetables.
Implementation of HACCP. It
became law in January 2006
for all shipping to achieve
this standard under (EC)
No.852/2004. The ILO will
look at these systems as part
of its remit;
Development in staff stock
control and implementation
of a victualing program and
administration;
Catering operations and
process controls;
Development in catering staff
hygiene with a certificate
awarded on completion of
the CBT course;
Development in catering
work and risk assessment;
Development in controlled
structured safety;
Development in the use
and implementation of
daily safety talks;
Culinary training, menu
planning and structure,
defrosting procedures,
food temperature control
systems and educating
catering staff in the flow
system of work;
Development of staffs
personal safety
responsibilities.
Tell me about the onshore training

you are planning. How will it help
chefs in the industry?
MCS is very aware that improvements can
be made to seafaring cooks knowledge
and it is required. However, I have to note
that this would be accomplished more
effectively as part of their on-going
training during an onshore course
conducted by our company at the clients
request. The syllabus is still under
development and will be constructed
according to each clients specific
requirements, and the budget and time
schedule they have allocated for their staff.
What changes do you see happening
to MCS in the next 5 to 10 years?
We would like to see expansion in our
clientele and to be recognized as leaders
in the market by virtue of the excellence
of the service we provide.
Henry Anderson is the

catering consultant and
development chef at
Marine Catering
Services (MCS), which was formed
in 2004. Anderson always knew
he wanted to be a chef, and
having grown up in Aberdeen,
opportunities arose for him to do
so in the offshore industry. After

training as a chef, Anderson gained
valuable experience in a number of
hotels and large commercial units.
In 2000, while employed by a large
catering company, he joined its
offshore development team and
travelled internationally assessing
and training multi-national catering
staff to industry standards on an

international oil/gas merchant
tanker fleet, as well as working
as chef/manager on the oil rigs.
He is currently in charge of training
on board NLNG ships and is in
the process of bringing new
contracts with other shipping
lines into the business.
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Caterin
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HEALTHY EATING
increasingly health
conscious
passen
Cruise gly health
increasin
ous
consci

ROYAL NAVY

tooled crew morale

been re
t
ALTHY
ie
rnival Sp
EA
Cruise
TIND
NGAH
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passen
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gers areths
increasin
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to better
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NG
Y EATI
HEALTH gers are
ROYA to play a
tinues
g
role
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critical
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AN D SE
RV ICES
2013
LA
ISSUNC
UE H
TH E IN
NA L
RNAT IO
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CATE RI
nni
award-wi t
restauran
THE VERANDAH
Queen Elizabeths
How Ca
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s be
serve th
home m
arket
RO
Food con YAL NAVY
critical
tinues
to pla
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THE VE
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2013
88 WASTEWATER TREATMENT
hipowners and operators

can clean up their acts as
long as they pay close
attention to the guidelines for dealing
with the treatment of dirty galley water.
So says Mark Beavis, managing director
at ACO Marine Systems. Although there
are currently no IMO rules regarding the
standards of grease separation, once it
enters the wastewater treatment system
galley water must meet the IMO MEPC
159(55) requirement for sewage
discharge, which does not allow the
discharge of any oils.
Discussions are ongoing in various
legislative quarters to bring in
requirements for the treatment
standards of galley water that is directly
discharged overboard so simply
bypassing the treatment system will not
be a solution in the long term.
In the absence of IMO standards for the
galley water discharge, responsible
grease separator manufacturers should
as a minimum look to match, or exceed,
the land-based regulations for grease
separator performance covered in the
ACO Marine Systems

explains why the
treatment of galley water
is vital to ensuring the
smooth operation of the
downstream wastewater
treatment system
By Mark Beavis, ACO Marine Systems
DIN V4040-2/99 and rated at EN 1825, or

better the EN 1825+, which define the
limits for lipoid content of any discharge
from the separator.
Earlier preconceived notions that
grease traps were sufficient have since
been proved incorrect. These are
traditionally small, in-line entrapment
boxes with nothing more than a weir to
hold back floating grease and oils.
This takes no account of neutrally
buoyant substances or more dense solids,
and is prone to carry-over of the greases
and oils to the discharge side of the unit.
These units require opening, manual
emptying and cleaning on a daily basis,
and as this is an unpleasant task, as well
WASTEWATER TREATMENT 89
as a potential health hazard, it is often

not undertaken frequently enough or
even carried out at all. Therefore the only
viable solution to ensure the reliability of
the wastewater treatment system as a
whole is to fit fully automated selfcleaning grease separation technology in
a vessels machinery space, where it can
be maintained by the ships engineers in
the same manner as all other machinery.
GREASE SEPARATOR DESIGN
To meet the requirements of operation

on board ships, grease separators
should be totally enclosed to avoid
any possibility of odors into the
compartment, and fully flooded to
remove any free surface effect caused
by the movement of the vessel.
Failure to do so can result in remixing
of the grease/oil into an emulsion, which
cannot be effectively separated. Use of
self-cleaning systems that allow
continued online availability should be
considered to ensure zero downtime
of the plant and continuous treatment on
24-hour operating vessels.
Typical separator
configuration
with manual
disposal barrels
Advanced wastewater treatment plants

The Maripur Membrane BioReactor (MBR)
is designed to reduce the cost of installing
wastewater treatment equipment. Each
standard Maripur size in the range is
available for adaptation to a bespoke
new-build or retrofit requirement and all
come fully certified to IMO MEPC 159(55).
ACO Maripur can be delivered in anything
from two to five independent watertight
tank modules, which are fully tested for
hydrostatic and weld-penetration
requirements. Separate tank modules are
then bolted together in the final installation
site and connected by external piping.
Dimensions for each component tank are
arranged to permit its transportation
through standard access ways or to

minimize hull opening sizes during vessel
dry-docking.
The combination of a biological process
with ultra-filtration of the treated water
without any final clarification or additional
disinfection meets and exceeds the
quality standards of IMO/MARPOL,
HELCOM, USCG, US Federal Law Gazette
No 40 section 133, Australian ADNOC and
Australian Federal Environmental agency,
and the Alaska requirement. It is fully
type-approved in accordance with IMO
MEPC 159(55), which details new test and
discharge standards for sewage treatment
plants installed on or after January 1, 2010.
Large cruise ship

parallel separator
installation
(Celebrity Cruises)
Self-cleaning configurations
remove the requirement for regular
operator intervention and ensure
optimum performance.
The shape of separators should be
such that they encourage efficient
separation, while having clean internal
surfaces that do not allow build-up of
solids behind frames or in corners.
The most effective design is a
cylindrical concept with cones mounted
top and bottom for effective channeling
of fats, oils, greases and solids to the
discharge points.
Automated operation is usually
effected by internal sensors, which
should automatically open discharge
90 WASTEWATER TREATMENT
Standard features
valves to enable fats, oils, greases and

sludge to be discharged into the
disposal system. If units are under a
small hydrostatic pressure, this can be
achieved without the requirement for
any discharge pump(s), and any
manufacturer offering equipment should
take into consideration the vessel
configuration and the waste
management procedures on board to
ensure suitable solutions are offered.
Options for effluent handling vary
depending on customer requirement
for pumping of grease and/or sludge to
ship tanks, and all possible scenarios
should be catered for.
For larger passenger vessels where
ship tanks are available for grease and
sludge holding, solids-handling transfer
pumps should be used in place of the
IMO MEPC 159(55) & MED Module

B (wheel mark) certificate issued
by SBG, Germany;
No requirement for chemicals,
chlorination or dechlorination in the
treatment process;
Compact modular construction
design optimized for marine
applications;
Single power supply input point,
standalone plug-and-play
installation;
Minimal maintenance requirement;
High head capability progressive
cavity effluent discharge pump;
Entirely EU sourced and
manufactured;
Tank materials all in stainless steel
AISI 316;
Fully automated PLC Logic Control
System;
Application range: 25-250 PE (or
up to 625 PE on vacuum black
water only);
Size range: ACO Maripur 25, 50,
75, 100, 150, 200, 250.
local collecting tanks/barrels as the

quantities involved will be too great for
manual handling.
GREASE SEPARATOR SIZING
Typical separator installation

on a small passenger ferry
In the interests of reducing costs and

minimizing space requirements, grease
separator sizing is often not carried
out correctly.
Consideration must not only be given
to the number of persons on board, but
also to additional, equally important
factors such as sporadic loading,
detergent content, water temperature,
operational periods of the galley, density
of the galley water, as well as hydraulic
load per meal.
It is therefore vitally important that,
when developing solutions for galley
water treatment, the operational profile
of the vessel must be fully understood.
Of the entire hotel (toilets, sanitary,
laundry and galley) wastewater
generated on board ships, galley water is
the most difficult to manage and treat
Modular mounted treated water

lift station (Celebrity Cruises)
effectively, yet it is the one that is most

often overlooked.
Fats, oils and greases are the biggest
contributing factor to wastewater
treatment system failure, regardless
of the treatment technology used.
Early provision in the ship design
for the correct grease separation
technology will ensure reliable operation
and lowest risk to the wastewater
treatment system as a whole, and will
ensure legislative compliance.
ACO Marine claims the largest share
of the cruise ship market for grease
separation technologies, with operators
including AIDA, P&O Cruises, P&O
Princess, Carnival, NCL, Disney and
Celebrity. The company has also supplied
galley water management systems to
many of the major ferry and offshore
building shipyards, as well as into the
navies of the UK, Holland, France, Russia
and others.
www.acomarine.com
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ll tastes Caterin
a
o
t
g
g to all
Caterin
tastes
HEALTHY EATING
increasingly health
conscious
passen
Cruise gly health
increasin
ous
consci

ROYAL NAVY

tooled crew morale

been re
t
ALTHY
ie
rnival Sp
EA
Cruise
TIND
NGAH
RA
passen
VE
gers areths
increasin
THE
gly
Elizabe
hea
een
to better
consci Qu
lth ng French
ous
L NAVY
NG
Y EATI
HEALTH gers are
ROYA to play a
tinues
g
role
rale
critical
crew mo
AN D SE
RV ICES
2013
LA
ISSUNC
UE H
TH E IN
NA L
RNAT IO
MA
EW OF
NG
CATE RI
nni
award-wi t
restauran
THE VERANDAH
Queen Elizabeths
How Ca
rn restaurant
s be
serve th
home m
arket
RO
Food con YAL NAVY
critical
tinues
to pla
role in
mainta y a
inin
crew mo g
rale
Request more details about

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2013
92 GALLEY EQUIPMENT
MKNs latest technology, clean designs

and energy efficiency comes together
to produce perfect dishes
By Stephan Kammel, MKN
n the race to get a foot in

the kitchen door of top
hotels, restaurants,
community catering, catering chains
and luxury liners, one German company
is all systems go. MKN has four main
lines in its product portfolio: the
HansDampf combisteamer, the tailormade and unique Kchenmeister cooking
range, the MKN Classic appliances and
the FlexiChef all of which can be found
in the best kitchens in the world.
MKN also has a responsible attitude
towards the environment and its
resources. Its international GreenTeam
develops and initiates strategies for
sustainability, and monitors their
implementation. Specific measures
have been defined and incorporated
into daily work processes, and the
MKN environmental management is
certified according to ISO 14001.
With its energy-efficient technology,
MKN would like to achieve the maximum
possible benefit for its customers. The
design of the MKN

combisteamer HansDampf,
for example, is strongly
influenced by the requirements
of chefs, resulting in intelligent
application options and technical
features, as well as many other practical
and useful details. And it goes without
saying that maximum use of available
space is possible with a full load. After
all, every user should be able to use all
the rack inserts in their combisteamer.
In addition, the auto-reverse fan
operation in the HansDampf ensures
even heat distribution for top-quality
dishes with above-average uniformity.
Its modern space concept FlexiRack
provides a further capacity benefit that
offers the user genuine added value,
by enabling optimum use of cooking
chamber energy and the saving of
valuable working time.
Another energy-saving and efficient
MKN product is the FlexiChef. This
multifunctional cooking appliance
optimizes kitchen processes, particularly
GALLEY EQUIPMENT 93
About MKN
MKN is a German specialist
in the design, production
and worldwide sales of
professional cooking
technology. With a history
of more than 65 years, it is a
well-established company
and is still owned by the
family of its founder Kurt
Neubauer. The MKN factory
is based in Wolfenbttel,
where more than 460
specialists work in an area
covering about 80,000m2.
MKN products are known
for their high quality,
durability and efficiency.
Thats why MKN has
received several awards for
innovative technology and
design, and was awarded

first place as best company
by Germanys specialized
trade association GGKA.
Important criteria
including product quality,
technical design, delivery
liability and susceptibility to
damage were decisive
factors.
94 GALLEY EQUIPMENT
with regard to time

and cost management.
The multifunctionality of
the FlexiChef means that
the user can fry, pressure cook
and deep fry all in a single
appliance that has only a small space
requirement. The central feature of the
FlexiChef is the MagicPilot operating
system, with brilliant colors and a full
viewing angle from all sides. The
MagicPilot offers a high level of user
comfort with a touchscreen that reads
scroll and slide gestures just like a
smartphone. The display is made of 3mm
hardened glass, so it is extremely robust
and bears up well in the kitchen.
Cleaning is easy, as the MKN FlexiChef
has as an option the first automatic
cleaning system for kitchen technology.
With intermediate cleaning, the pan is
ready for the next cooking process in
Cruise ship Costa Deliziosa

The Costa Deliziosa is identical
in construction to its sister ship
Costa Luminosa and is
likewise equipped with
innovative MKN cooking
technology. There are 1,130
cabins for 2,828 passengers,
who are treated to a variety of
culinary delights in 11 bars and
four restaurants.
An exquisite ambience is
offered in the club restaurant
Deliziosa. There and in the
ships other restaurants, Buffet
Muscadins, Albatros and
Samsara, the dishes are
prepared using MKN

technology. Altogether there are
22 seamless top MKN Meister
units on board, tailored to meet
the individual requests and
needs of the chefs. In these
units all appliances are
combined under a cover plate of
3mm high-grade steel, which
means that safe and hygienic
work is possible even under
harsh conditions at sea. This
hygienic cover plate also
ensures considerable ease of
use as cleaning can be carried
out quickly and easily. The
innovative HansDampf
combination cooking
technology is also used on the
Costa Deliziosa. The MKN
combi-cooking technology
comes in different sizes, with
various user-friendly cooking
programs, and ensures the
reliable preparation of high-
quality food.
The HansDampf incorporates
flexibility with practical
suitability. For example, the
innovative cooking chamber
concept FlexiRack, with its
crosswise or lengthwise inserts,
ensures huge capacities of the
highest quality. Thanks to MKN
cooking equipment, cooking
technology and a top team,
Costa Deliziosa cruise
passengers are always
guaranteed original culinary
delicacies in an elegant
atmosphere.
GALLEY EQUIPMENT 95
Below: Multifunctional
cooking using the
HansDampf combisteamer
only two minutes (plus setup time) and

without the use of any chemicals. The
FlexiZone gives the FlexiChef even
more flexibility. The pan can be divided
into four zones with different
temperatures, so foods with varying
temperature requirements can be
cooked simultaneously.
A complete dish can therefore be
prepared at once in a single pan. The
entire range of MKN professional cooking
Above: Durable and solid

heavy-duty equipment
MKNs galley solution
technologies can be combined freely,

inclusive of the MKN energy systems,
in the MKN Kchenmeister.
On the high seas, customers all over
the world appreciate the outstanding
suitability of MKN technology for daily
use. Customers special requirements are
agreed upon individually and even the
toughest demands can be fulfilled at any
time. Ships have specific hygiene and
safety standards. With all of its products,
MKN modifies the professional cooking
technology to meet these special
requirements; for example, with
seamless hygienic inserts with pot
security for ranges, oven door latches,
flanged feet and special voltage. The
MKN deep-fat fryers are equipped
with fryer safety control thermostats
to manage the temperature according
to SOLAS regulations and meet the high
safety standards of the marine sector.
MKN has supplied products to the
cruise industry for more than 20 years
and has its own global marine
department with sales, technical and
design support.
www.mkn.de
96 INTERVIEW: OXIN
P
By Bunny Richards
aolo Salamon of Italian

catering equipment
supplier Oxin shares his experiences
of working with clients on board cruise
ships, ferries, yachts, naval vessels and
offshore platforms
How long has Oxin offered turnkey
solutions for the marine catering
industry?
Oxin was established in April 2004 by
Remo Perin, Gianfranco Giacomin and
Sandro Marcon, all managerial
professionals with high technical skills
gained and developed over several years
within the marine industry. Perin was
already owner of a company that
specialized in manufacturing stainless
steel. With his vision of the global
market he decided to develop a new
company that would provide naval
service catering.
As such Oxin is still a young
company, characterized by a high
degree of technical and
managerial skills and highly
specialized in design, engineering
and manufacturing within the
market it serves.
Paolo Salamon, plan manager
of Italian company Oxin
INTERVIEW: OXIN 97
Oxin is specialised in
the design, engineering and
manufacturing of stainless
steel for the marine
catering industry
98 INTERVIEW: OXIN
How has Oxin developed over the

years? How have you improved
your services?
From the outset Oxin wanted to provide
a complete service to the customer. We
continue to acquire specialized skills and
experience, through investment in staff,
technologies and software.
Oxins success has not been due to
marketing or commercial campaigns
but to concentrating on our goals. All
our products are made to the highest
quality standard and every installation
is performed by highly trained and
expert staff.
How do you make sure you offer the
same high quality of service to such
a diverse customer base?
The products we supply to military or
cruise ship customers are very different
from each other, but the support and
results we provide all our customers are
the same. We are committed to providing
a turnkey service that goes from design,
planning, construction and installation to
after-sales support. Our headquarters in
Vazzola boasts a structure of 6000m2
[7,176yd2], composed of production units,
warehouses and offices. The production
equipment, which includes CNC machines
for laser cutting, punching and bending, is
The pastry distribution area in the

Costa Luminosas main galley
All our products are made to the highest quality

standard and every installation is performed by
highly trained and expert staff
The stylish Italian
restaurant onboard
the Aida Blu
INTERVIEW: OXIN 99
Cooking equipment
installed on board the
Costa Deliziosa
Oxin clients
Shipping industry:
Costa, Oceania, Aida,
Tallink, Moby line, Grandi
navi veloci e Grimaldi Napoli
Shipyards:
Fincantieri, Meyer Werf e
Nuovi Cantieri Apuania
the very latest in stainless steel technology.

Meanwhile our design, sheet-metal
working, welding, assembly, and electrical
installations and cooling departments are
manned by highly experienced and
specialized personnel.
With our technical experts and trained
personnel we are able to deal with all
installation activities on board ships and
supervise work every step of the way
throughout a project. We also like to
make sure there is good communication
between our team and the shipyard during
a project. During onboard work we
frequently need the use of electric,
plumbing and refrigerator plants, and

are able to use some of our experienced
partners to help us out in this regard.
What changes do you see happening
to Oxin in the next 5 to 10 years?
In recent years the cruise ship industry has
been affected by the poor global economy.
Nevertheless our company has suffered
less than others, due to our flexibility and
the quality of products and service that
Oxin has always been able to offer.
Our goal for the future is to continue
to focus on these aspects, particularly
on quality, in order to keep the whole
production flow under control. Thats
because we believe this strategy results
in a service that is better able to meet
customers needs.
Are you developing any new services?
It is very difficult to predict the demands of
our customers in the future. We believe
that it is always essential to be able to offer
customers a complete range of quality
products at an affordable price. For this
reason we have several projects in the
pipeline, such as lean manufacturing and
extending that concept to lean fit, to
reduce waste and activities that do not
bring added value to the customers.
www.oxin.it
The Oceania Marina

culinary school is
very well equipped
100 WAREWASHING TECHNOLOGY
Hobart offers industrial warewashing

technology to cruise ships around the
globe, delivering innovative features
that can help improve efficiency and
cost-effectiveness
By Dennis Firchau, Hobart Global Marine
obart Global Marine is

part of the ITW Food
Equipment Group and
specializes in engineering and
manufacturing high-quality warewash
systems, waste treatment, food
preparation and cooking equipment for
commercial kitchens. Hobart has
established a decentralized global
service network providing customeroriented solutions, as well as a marinespecific product line that meets USPH
standards. The technology is provided to
achieve maximum customer benefits for
both newbuild and refit projects, and as
many as four out of five cruise vessels
rely on Hobarts skills.
New-build work has been carried out
for well-known groups such as Carnival,
RCCL and NCL/PCH, as well as the MSC
brand, but also for operations such as
Silverseas, Crystal and Hapag-Lloyd.
Major warewash equipment refit projects
have been carried out in recent months
for brands such as Carnival Cruise Line,
Costa and NCL, and also for Peter
Deilmann Reederei.
Different sanitation requirements in
the most common cruising areas (USA/
Caribbean and Europe) for vessels
travelling in all seasons have resulted in
the idea of having a similar flexibility in a
dishwash operation as in a ships
itinerary. To this end, Hobart has

introduced hybrid technology to its
warewash systems. This patent pending
technology will enable cruise ship
operators to switch between two
different operational modes. Essentially,
the warewash equipment on board can
be supplied with the hybrid controls that
will allow the sanitation process to be
adjusted when sailing non-US itineraries.
Switching to the alternate mode will
provide a potential saving of up to 40%
in energy consumption and 25% in fresh
water and chemicals.
To meet the demands and complexity
of onboard ventilation systems,
especially in galley and scullery areas,
Hobart has found a solution to simplify
the dishwash ventilation process. Making
use of the onboard chilled-water system,
the dishwash exhaust air temperature is
lowered to 20C, providing a great
improvement in dishwasher ventilation
and making it effectively vent-less.
Applying this technology, a direct
Following the continued

growth of international
cruising itineraries,
Hobart has introduced
hybrid technology to its
warewash systems
WAREWASHING TECHNOLOGY 101
102 WAREWASHING TECHNOLOGY
To meet the demands and

complexity of onboard ventilation
systems, especially in galley and
scullery areas, Hobart has found
a solution to simplify the process
HOBART FT900 with blower dryer
vent connection to the dishwasher is no

longer necessary.
Using its understanding of scullery
operations, Hobart has also designed an
industry-first application that will
recycle the waste water from the
dishwasher for use in the mandatory
hand-spray operation for
pre-cleaning effectively meaning
that the hand-spray operation uses
zero water.
Having provided vacuum and pulping
systems for various projects in recent
years, Hobart has combined both of
these technologies to create a
pulping/vacuum system that uses the
best bits of each system to achieve
effective food-waste processing.
In the environment of an aging ship
and equipment, these innovations can be
a real problem solver. Not having
sufficient galley ventilation can now be
rectified by installing Hobarts new
system with the zero-vent feature.
Refit projects are interesting in that
the return on investment of new
equipment can been seen in various
areas including: a capacity increase
within the same footprint; operational
flow improvements by changing layouts
and adding advanced equipment options;
advanced ventilation solutions; and the
application of high-end components.
The considerably lower consumption

of fresh water and chemicals will provide
a considerable cost saving, so Hobart has
created a so-called 4Rs program
repair, refurbish, replace and rearrange.
Each of these four options is designed
to give the customer a full choice in
terms of what is needed and to adjust the
scope of work to the available budget.
With this latest concept for the retrofit
market, Hobart is able to offer flexible
options for all refit projects.
The market demand for preventive
maintenance is covered within the
refurbishment area of the program and
many customers are now choosing to
extend machines lifetimes. The 4Rs
concept has already been successfully
introduced on various cruise lines.
www.hobart-export.com
Model HL600 planetary mixer,

60-liter bowl capacity
FREE online
subscription
service
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104 PACKAGING SOLUTIONS
WK Thomas supports businesses in

the UK and around the world with
essential and specialized products,
and many of its clients are linked
to the travel industry
By Peter Crown, WK Thomas
nyone who runs a

successful business
will tell you that theres
only one true boss: the customer. British
company WK Thomas heeds this more
than most. It carries out the purchasing,
consolidation and distribution of a
broad range of everyday items on behalf
of its customers, enabling them to focus
on their core business, achieve
purchasing efficiencies and savings that
free up working capital, improve
distribution capabilities and simplify
internal administration.
Using 50% post consumer

rPET the Olivine Press &
Dress salad container is a
truly closed loop solution
PACKAGING SOLUTIONS 105
For many years, WK Thomas has

serviced all sectors of the marine
industry, from cross-channel operators
to cruise liners, and includes P&O Ferries,
Carnival Cruises, Fred Olsen and Brittany
Ferries among its partners. It can provide
a tailored service, including quayside
delivery where products are loaded
directly onto vessels, thus avoiding
expensive storage and logistics costs.
The company continues to develop
products that are more compact for
storage without affecting the quality of
performance, which offers great benefits
to the cruise industry by freeing up
valuable stowage space and enabling
ships to carry larger quantities of a
product while at sea.
The company has a strong
commitment to reducing its impact on
the environment, from increasing
recycling programs, to reducing fuel use,
to sourcing green products. The
companys positive approach to sourcing
It does not have to be expensive to be different

106 PACKAGING SOLUTIONS
Anything can be delivered you

only have to ask!
environmentally friendly products is an

area of development that is growing and
will continue to do so. It is currently
working with a manufacturer to develop
plastic bags from sustainable and
renewable sources such as the tapioca
plant and sugar cane. It also has ranges of
plates, bowls and meal-tray systems
already available in various sustainable
materials, such as bagasse, PLA, sugar
cane and bamboo extract. There is much
confusion about the different materials
available, and WK Thomass expertise in
this area can help its customers make
informed decisions on the best products
to suit their needs. WK Thomas stocks a
range of more than 5,000 items and its
creative designers are on hand to
develop new and exclusive packaging for
clients at short notice. It manufactures
more than 12 million meal packs inhouse to meet customers specifications
PACKAGING SOLUTIONS 107
About WK Thomas
WK Thomas has a strong commitment to

reducing its impact on the environment, from
increasing recycling programs, to reducing
fuel use, to sourcing green products
WK Thomass head office is

in Chessington, south of
London, which is also the
location of its primary 7,000
pallet logistics center. It
distributes daily to the UK
and Europe, and
consolidates orders for
worldwide distribution.
The company works
closely with specialist
manufacturers in the UK
and around the world. All of
its co-partners production
sites are audited and many
have BRC accreditation.
The company has longstanding and exclusive

relationships with factories
that manufacture in plastic
using extrusion,
thermoforming and
injection-moulded
processes, as well as in
paper and card. WK
Thomas gives invaluable
information to its customers
to ensure their requirements
are achieved on time,
whether it be developing
weight-saving meal-service
systems, or delivering
innovative packing
concepts at the right price.
While the company works
hard to provide its
customers with the highest
quality products for food
presentation and delivery,
it doesnt forget about the
everyday items that are
essential for an effective
back-of-house operation,
such as storage containers,
wrapping materials,
disposable workwear,
gloves, liquid cleaners and
disinfectant, wipers, toilet
and designs. The company has the

flexibility to produce small production
runs at short notice and can vary the
quality and style of components to suit
client requirements.
WK Thomas has more than 80 years
experience in delivering food and non
food packaging including cups,
containers, disposable tableware, guest
amenities, catering equipment and
cleaning materials such as chemicals and
hygiene paper to the travel industry.
www.wkthomas.com
We see our showroom as a

meeting place where ideas
become a reality
108 CREAM-BASED PRODUCT
CREAM-BASED PRODUCT 109
Rupert Kien, director of F&B

services for TUI Cruises, gives us
his insight and opinion on QimiQs
real dairy Cream Base
By Simon Lindenthaler, QimiQ
QimiQ enables chefs

to include endless
creative recipes
without compromising
storage capacity
with extra products
ustria-born Rupert
Kien started his
career on board the
Italia Prima in 1995, followed by
positions on Celebrity Cruises, AIDA,
Superfast Ferries and Phoenix. Since then
he has managed both river and ocean
cruise liners as corporate chef, before
landing the job of executive chef on board
the TUI Mein Schiff 1.
Kien swapped his sea legs for a
land-based role after being made
director of F&B services with TUI
Cruises in 2011. His responsibilities
cover everything concerning

the restaurants, bars and
kitchens, from creating menus
to implementation onboard,
controlling quality throughout.
The implementation of new
recipes can be tricky and
requires a lot of manpower and
time, yet you have just been
through this procedure in order
to incorporate QimiQ into many
of your recipes. Why?
One of the biggest challenges in my job is
managing the tight relationship between
quality, costs and logistics. In certain
recipes, however, I can achieve the
highest quality with QimiQ, which is
consistent whatever the climate. QimiQ
is more expensive than standard dairy
cream, but in use it ends up being more
economical and produces products
with a higher quality.
How is that possible, if the
product is more expensive
as an ingredient?
A true calculation does not involve only
food costs. Using QimiQ optimizes many
other factors, improving the bottom
line, while providing better quality.
110 CREAM-BASED PRODUCT
Left: Rupert Kien,

director of F&B
services for TUI
Cruises ships,
including the new
Mein Schiff 3
(far left)
QimiQ real dairy

Cream Base
QimiQ products are based on real dairy
cream but contain 50% less fat than
standard heavy cream. They maintain a full
flavor and are guaranteed to be a success
in savory as well as sweet dishes.
This is all made possible by a worldwide
patented production process, which
protects the sensitive milk protein in a
natural way with a coating of milk fat and a
thin layer of gelatin. This results in a finer
structure that is more compact and stable.
QimiQ contains no emulsifiers or
stabilizers and only has 15% fat, meaning it
can contribute to lighter, healthier and
tastier dishes. It can replace eggs, fat,
cream and gelatin, and enhances the taste
of any added ingredients. Anything you
make with QimiQ can be frozen, adding to
its convenience. It is also UHT treated, so
there is no need to refrigerate.
Production sites in Austria, Switzerland,
Germany, Japan and the USA supply
products for use domestically, as well as
for exportation to parts of Asia, Africa and
the Gulf and throughout Europe.
Production times can be reduced up to

30%, allowing more time for detail and
presentation. The product is foolproof,
so nothing can go wrong and
productivity in general is higher. The
endless possibilities for using QimiQ
must also be considered. Creative
recipes can be included without taking
up valuable storage space with extra
products. Another bonus is that QimiQ
can be stored at room temperature,
so freight costs to the ship are less.
What is your experience with the
company QimiQ?
QimiQ is available throughout the world
and all customers are provided with a
great service. Our QimiQ account
manager, Edwin List, supported us in
every way, from the planning stage right
through to conversion, and saved us a
great deal of time in the implementation.
This applies to employee training as well,

and to any questions that may arise in
normal daily business.
The culinary parade seems on
course at TUI Cruises. What is new
at TUI Cruises otherwise?
The wellbeing fleet is expanding. Mein
Schiff 3 is already under construction
and a further ship has been ordered.
Both ships will be 295 meters long and
36 meters wide, weighing 99,300 tons.
Each will have 1.250 cabins with 2,500
beds spread over 15 decks. The launch of
Mein Schiff 3 is planned for May 2014,
with bookings being taken as of March
2013. We are really proud of the fact we
have successfully launched two ships in
four years and have the next virtually
ready to continue our fleet expansion.
www.qimiq.com
I can achieve the highest quality

with QimiQ , which is consistent
whatever the climate
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From the publisher of Marine Maintenance Technology International
Put these dates in your diary now!
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UKIP Media & Events Ltd, Abinger House, Church Street, Dorking, Surrey, RH4 1DF, UK. Tel: +44 1306 743744
www.MarineMaintenanceWorldExpo.com to learn more!
112 REFRIGERATION TECHNOLOGY
efrigeration technology
was a tremendous
breakthrough for fresh
food preservation. The ability to freeze
and keep fresh food in cold
compartments empowered the
developed world to better utilize its
farmed food and reduce the amount
thrown away. Now of course the western
world has come full circle and todays
prodigal generation throws away a
substantial part of its produced food
before it is even prepared for eating.
Mainly this is due to its treatment during
distribution, transportation and
handling before final cooking.
As the food industry became more
industrialized and the western world got
richer, access to refrigeration technology
became more widespread. This reduced
the need for short distribution chains of
food and the daily toil of traveling to
markets to buy fresh meat although
of course many people in developing
countries still rely on daily distributions.
On board a ship, which can be at sea
for long periods of time, a good
refrigeration system is essential to
ensure staff are served nutritious food
throughout the journey.
The western world throws away 25-30% of its food,

generating the same amount of CO2 as 50 million cars!
Teknotherm Marine believes marine vessels can reduce
such food waste and better serve the environment
By Christer Mattsson, Teknotherm Marine
REFRIGERATION TECHNOLOGY 113
Due to the treatment of food during

distribution, transportation and handling
the western world throws away a
substantial part of its produced food
before it is prepared for eating
NEW REGULATIONS
In the mid-1970s scientists discovered
the hole in the ozone layer. The
refrigeration industry was largely
blamed due to, among other things, use
of refrigerants with ozone impact, such
as CFCs and HCFCs (R-12 and R-22).
Those chemicals became prohibited and
were phased out, and new, more
environmentally friendly refrigerants
that had zero ozone impact appeared on
the market.
The greenhouse effect then became more
widely discussed. It is actually a natural
phenomenon created by all kinds of
activity on the earth and is the basis
of our existence. Without it human
beings would not exist. However, all
kinds of human activity have rapidly
increased the effect and made it a
problem. Such activities include
agriculture, industrialization, energy
production, motor vehicle driving and
food production.
Today it is one of the most serious
environmental issues, being connected to
the melting of arctic ice , landslides and
various weather catastrophes.
The new, so-called environmentally
friendly refrigerants, with their higher
GWP (global warming potential) value,
actually have greater impact on global
warming than the former (forbidden)
ones. In particular, it should be
remembered that running a refrigeration
plant requires energy, which depending
on the energy source, can also have an
environmental impact! On board a ship
On board a vessel a good refrigeration

system is essential to ensure staff serve
nutritious food throughout the journey
the majority of energy is generated by

oil combustion, which is one of the most
inefficient ways to create electrical
energy and is also a contributor to
global warming.
Nevertheless, this hasnt prevented
classification societies from all around
the world from issuing different
environmental regulations based upon
GWP values for each refrigerant used in
a refrigeration plant, regardless of its
energy consumption.
In the authors view, the new
regulations implemented in 2000 have
actually limited the refrigeration
industrys ability to deliver proper
provision plants for ships, while tougher
IMO requirements with regard to
lowering freezing temperatures for
workers aboard a ship have further
added to the challenge.
Under todays regulations, the industry
continues to persevere with the medium
R-134a, due to its GWP value. However,
this is a medium designed for airconditioning and not for a freezing room
condition of -13F. R-134a has a boiling
point of -14.8F, meaning such plants
need to be run in a vacuum, which is far
from energy efficient. When you consider
that energy consumption is by far the
greater threat to our environment with
regard to global warming, this seems
somewhat ironic.
There are of course alternatives, such
as using a natural medium such as CO2 in
a cascade solution, but its still far too
expensive and, considering the global
ship building industrys purchasing
strategy, no one will want to pay for it.
THE FUTURE
If environmental improvements are to
be made, the ship building industry
(including shipowners and their
consultants) and class societies need
to discuss the present situation and
agree on a way forward.
Refrigeration has an important
role to play in reducing food waste but
its sometimes easy to forget this
positive aspect when reading the
negative press attached to
refrigerants. Perhaps its time for a more
reasonable debate?
www.teknotherm.no
114 BEVERAGE PREPARATION
Netherlands-based company
Bravilor Bonamat develops,
manufactures and sells a wide
range of beverage
preparation systems
By Oskar van Dijk, Bravilor Bonamat
oday at Bravilor Bonamat,

more than 350 employees
are involved in developing,
manufacturing and selling more than
150,000 quality products each year.
The production process takes place in
Heerhugowaard, Netherlands, with
branch offices in Germany, the UK,
France, Belgium, Norway, Sweden and
Poland. With a worldwide network of
dealers, products are now being sold
in more than 80 countries.
The company began in Amsterdam, as
a wholesaler serving hotels, hospitals
and canteens. The wholesaler turned
manufacturer started out in 1948 as a
one-man-business run by A J M Verheijen.
In 1959 his sons began the first
production of filter coffee machines and
the business quickly became a great
success. Bravilor Bonamat is still
family-owned and is now managed by
grandson Guus W Verheijen.
Besides an extensive range of filter
equipment, Bravilor Bonamat also offers
a range of instant and fresh brew
equipment, as well as a cold water
machine The Chiller. Machines for hot
water and various accessories complete
the assortment.
Bravilor Bonamats marine machines
are specially designed for use on board.
They are easy to operate and the robust
stainless steel design makes them
perfect for use in this environment. The
machines come with fixation sets to
Throughout the product development of the

equipment, user-friendliness, innovative
technology and design are key factors
fasten them to the surface. There are

quick filtering machines if you want your
coffee to be brewed in stainless steel
decanters, or round filtering machines
for fresh coffee in containers of 10.5 or
21 pints, and an optional separate hot
water tap for tea or soup.
Throughout the product development
of the equipment, user-friendliness,
innovative technology and design are key
factors. Bravilor Bonamat believes in
progression, and in order to achieve this,
it works with an integrated, multidisciplinary project approach according
to concurrent engineering methods, in
which there is close cooperation with
customers and suppliers. The companys
product engineers have all the facilities

and resources they need for example,
3D CAD designer applications, an
EMC-measuring room, a laboratory for
testing and research, and rapid
prototyping techniques. In order to
optimize the R&D process, methods
such as FMEA analysis, DFA and value
engineering are used.
Many parts are manufactured
in-house, along with machine assembly,
and all machines are fully tested in order
to guarantee quality. The company
also complies with several national and
international standards and inspection
demands, and only works with highquality materials such as stainless steel
and strong synthetics.
Bravilor Bonamat cares about the
environment, and production processes
are adjusted accordingly and the
machines made using environmentally
friendly and recyclable materials.
Absolutely no harmful or dangerous
materials are used.
At the end of a machines service life,
it is easy to separate the used materials.
By means of symbols printed on the
synthetic parts, raw materials can
easily be identified. This is all carried
out according to the ISO 9001 standards
(certified since January 1, 1992) and
the ISO 14001 standards (certified
since May 1, 2010).
www.bravilor.com
BEVERAGE PREPARATION 115
FreshGround
Get good coffee made from
freshly ground beans at any
time of the day. Bravilor
Bonamats FreshGround
enhances the fresh coffee
experience with its
transparent canister filled
with coffee beans on top of
the machine, and a grinder

that grinds the beans fresh
for each individual cup. With
space for more than 5 lb of
beans, you can make lots of
filter coffee. The FreshGround
is able to serve various coffee
varieties, chocolate and hot
water. It creates the optimum

coffee experience via its
strength selection button for
adding milk and other
individual setting options.
The FreshGround also offers
the possibility of making use
of instant products.
Bravilor Bonamats
FreshGround XL unit
116 WHATS ON THE MENU?
Carnival Cruises warm

chocolate melting cake
secret recipe revealed
Preheat oven to 200C.
Melt the chocolate and butter together.
In a separate bowl, mix the eggs and the

sugar and whisk for a few minutes. Then
add the flour and whisk again.
Add the melted chocolate to the egg
mixture and mix together.
Pour the entire mixture into a greased

mould and bake for 14 minutes.
Serve with vanilla ice cream.
Bon appetit!
INGREDIENTS
6 oz (170g) Dark chocolate
6 oz (170g) Butter
4
Eggs
6 oz (170g) Sugar
2 oz (55g) Flour
Explore a broader range of possibilities.

Solution specialist in Galley equipment for Cruise Line Vessels, Passenger Freight
Ferries, Naval Ships/Submarines, Luxury Yachts and River Cruise
www.convotherm.com
www.manitowocice.com
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Marine Catering International April 2013

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THE INTERNATIONAL REVIEW OF MARINE CATERING TECHNOLOGIES, PROVISIONS AND SERVICES

Catering to all tastes

How Carnival Spirit has been retooled

Food continues to play a

MKN Galley Solution

Top quality on board

MKN Master of Performance

Weve all heard the jibe about weighing cruise

Healthy eating on a cruise might sound like a

Catering to Australian taste buds

Will menus and living conditions

Three top chefs give the lowdown