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November, 1926 beeen 964+ MARINE REVIEW 55 As fast as the soiled dishes come from the dining tables they are washed, sterilized and dried—all clean, spark- ling and ready for use again in a few minutes. This pho- tograph was taken in the dishwashing galley adjoining the third class dining saloon af PS ery 7 = p Nal Se vids “Z aA SO seal OM tT oaitis ee ee egy QO ee Cetgepe, dee tpptpgp. «TE ——£ ngioies ee > ee ae a ee, Sg YIDILIO™ —*— SEL, “ Za — LEE Raligrereag "—~ LLEE,.. ee reece LL? 50,000 CLEAN DISHES A DAY forthe M. S. “GRIPSHOLM” HEN he designed the famous flagship of the Swedish American passenger fleet, Sir W. G. Armstrong considered the world’s leaders in mechanical equipment and selected only the “pick o’ the basket’? for each deparment. Her 575 feet of length includes all the spaciousness and comfort of the finest hotels and clubs. The unusually generous space in her lounging halls, promenades, libraries, state rooms and dining saloons is provided for by most critical selection and planning of all mechanical installations from the famous Diesel oil engines to the compact dishwashing galleys. One hundred and sixty first cabin passengers dine in the Empire saloon on E deck. The second class saloon accommo- dates 250 persons, and the third class upward of 500 at each meal. All the work of washing, rinsing, sterilizing and drying the tableware used by the 2000 persons on shipboard is accomplished with three small dishwashing machines of the revolving wash type, one in each galley. In one rapid and simple operation these machines wash, rinse, sterilize and dry 50,000 dishes every day during the voyage. Dishes broken on shipboard usually add a considerable item to the cost sheets. The method used on the ‘“Gripsholm”’ prevents this needless loss and so saves a considerable sum on Plan of first class dishwashing galley showing the simple arrangements and small space required for modern equipment COD : s x KX eee RS eee v \ Sel Ve OSORNO senior eeconenacaceteraceneracarenecacetene’ — ROSS RS RES SS eee ee QR? Se SS SOOO x 9 each trip. All through the washing operation, the dishes are held safe and steady in wooden racks. There is no piece-by- piece handling and no rattling or crashing of the china. The conservation of hot water also is accomplished with utmost economy; yet the final rinse is absolutely clean and fresh, not contaminated by any contact with the wash water, as is the case in older and less sanitary methods. These highly satisfactory features combined with the simplic- ity and speed of operation and the very small space needed exactly suit the demands of the modern ship designer or re-fitter. Tableware used by first cabin passengers is washed and sterilized in this galley at the rate of more than 3,000 dishes an hour. For latest and most complete information and catalogs on dishwashing machines for ship installation, address CRESCENT WASHING MACHINE CoO. NEW ROCHELLE, N. Y. Please mention MARINE REVIEW when writing to Advertisers