Ship galleys · MARINE equipment · A guide for shipowners and yacht owners
Galley equipment for ships and yachts: requirements, fixing and materials — how to fit out a galley that keeps working in a storm
A ship’s galley is one of the busiest and most hazardous spaces on board. It runs without days off, in constant motion, in salt-laden air, on limited electrical power and with no way of calling out a service engineer the next morning. In this article: what SOLAS, MLC 2006 and the class societies require, how equipment is secured to the deck, why the steel grade and IP rating are no minor detail, how to choose between gas, electric and induction, and how to plan maintenance so the galley never stops mid-voyage.
22.5°
the angle of heel at which shipboard electrical equipment must operate in type tests
400/440 V · 50/60 Hz
LOTUS MARINE power supply — suitable for both European and 60 Hz vessels
+5 °C / −18 °C
chilled and frozen limits for food storage on board
Contents
- Why a ship’s galley is not just a kitchen on water
- What governs a ship’s galley: a map of the regulations
- Fire safety: fryers, hoods and grease
- Gas, electric or induction
- Power on board: voltage, frequency and load
- Fixing: how to keep equipment in place
- Materials: steel, surfaces and water protection
- Hygiene and food storage at sea
- Bar equipment and coffee machines on board
- Equipment by vessel type
- Designing a shipboard galley
- Selection in 8 steps
- Service, maintenance and spare parts on board
- MARINE equipment in the horecagear.com range
- Frequently asked questions
01Why a ship’s galley is not just a kitchen on water
In a restaurant, equipment stands on a level floor, is connected to a stable grid, and a service engineer can arrive within a couple of hours. On a ship, none of these assumptions holds. That is why MARINE equipment differs from standard equipment not by its label, but by its construction: fixings, retainers, materials, robust electronics and power supply.
🌊 Motion
🧪 Salt and moisture
⚡ Power
🔥 Fire
⚓ Autonomy
📏 Space
02What governs a ship’s galley: a map of the regulations
There is no single “galley standard” for ships. Requirements come from several sources, and which of them apply to you depends on the vessel type, size, flag and area of operation.
| Document | Applies to | What it means for the galley | Status |
|---|---|---|---|
| SOLAS Chapter II-2 (fire safety) | Passenger ships on international voyages and cargo ships of 500 GT and above | Fire extinguishing for deep-fat fryers, grease filters and dampers in exhaust ducts, galley boundaries as a high fire-risk space | Mandatory |
| ISO 15371 | Fire-extinguishing systems for galley cooking equipment | The standard against which fixed fire-extinguishing systems for deep-fat fryers are tested | Mandatory |
| MLC 2006, Regulation 3.2 | Commercial ships with employed crew | Adequate, hygienic food and drinking water, equipment suited to the crew size, a trained ship’s cook, regular inspections | Mandatory |
| MARPOL Annex VI | All ships | Ozone-depleting substances, including HCFCs (e.g. R22), are prohibited in new refrigeration installations | Mandatory |
| Class society rules (DNV, LR, BV, ABS, etc.) | Classed vessels | Electrical installation, cables, IP ratings, resistance to vibration and inclination, documentation for the class surveyor | Depends on vessel |
| Flag State requirements (maritime administration of the flag State) | Vessels under the respective flag, including coastal and inland vessels | Inspections, certificates and national requirements for smaller vessels | Depends on vessel |
| US Vessel Sanitation Program (VSP) | Cruise ships with 13+ passengers calling at US ports | Hygienic design: smooth, sealed seams, coved corners, certified food equipment | Depends on vessel |
| Recreational Craft Directive 2013/53/EU, ISO 10239, ISO 9094, ISO 13297 | Yachts and boats 2.5–24 m | Gas systems, fire protection and AC electrical installations on small craft | Depends on vessel |
📋 What to establish before choosing equipment
- vessel type, flag and class (if the vessel is classed);
- ship’s supply voltage and frequency — 400 V / 50 Hz, 440 V / 60 Hz or 230 V, and whether shore power is available;
- electrical power available to the galley and generator load at mealtimes;
- who installs and certifies fire extinguishing for fryers and hoods — the shipyard, a fire-protection contractor or the shipowner;
- dimensions of doors, hatches and stairways through which the equipment will be brought in;
- when the vessel will be in port or in dock — the delivery and installation schedule depends on it.
03Fire safety: fryers, hoods and grease
The biggest fire risk in a galley is hot oil and grease in the exhaust ducts. That is why SOLAS dedicates separate, very specific requirements to these two things.
Deep-fat fryers in enclosed spaces (SOLAS II-2/10.6.4)
- an automatic or manual fixed fire-extinguishing system tested to ISO 15371;
- a primary and a backup thermostat with an alarm if either fails;
- automatic shutdown of the electrical supply when the extinguishing system is activated;
- an alarm in the galley indicating that the extinguishing system has been released;
- clearly labelled manual controls that the crew can operate quickly.
Galley exhaust hoods (SOLAS II-2/9.7.5)
- an easily removable grease trap (filter) for cleaning;
- a fire damper at the lower end of the duct, automatic and remotely operated;
- fixed means for extinguishing a fire within the duct itself;
- remote control of fans and dampers outside the galley, near the entrance;
- hatches for inspection and cleaning of the duct.
⚠ Why this matters especially at sea
✔ What LOTUS MARINE fryers offer in this respect
04Gas, electric or induction
On large cargo and passenger ships, galleys are practically always electric. Gas is found mainly on yachts and small boats where electrical power is scarce. Induction is becoming the standard wherever the available power allows it.
| Criterion | Gas (LPG) | Electric (hotplates, ceramic) | Induction |
|---|---|---|---|
| Open flame | Yes | No | No |
| Leak risk | LPG is heavier than air and collects in the bilge — risk of explosion | None | None |
| Efficiency (approx.) | ~40–55 % | ~55–70 % | ~85–90 % |
| Heat in the galley | High | High, surface stays hot for a long time | Low, heats only the pan |
| If a pot slides off the zone | The flame keeps burning | The surface keeps heating | Heating stops |
| Electrical power | Minimal | High | High, but shorter cooking times |
| Where suitable | Small yachts without a generator, in compliance with ISO 10239 | Workboats, cargo ships, budget solutions | All vessels with sufficient power, especially passenger ships and yachts |
Gas on a yacht: minimum requirements
- gas cylinder in a separate locker, sealed from the saloon, with an overboard drain;
- flame failure device on every burner (shuts off the gas if the flame goes out);
- a shut-off valve that can be closed from the galley;
- a gas detector mounted low, near the bilge;
- installed and inspected by a certified specialist.
Induction and motion
📊 Example calculation: induction on a yacht running on batteries
Conclusion: induction on a yacht is excellent if there is a sufficient lithium battery bank and a powerful inverter or generator. If not, a compact ceramic hob with a generator, or gas with a full safety package, may be the more realistic choice.
05Power on board: voltage, frequency and load
A ship’s electrical network is not a city grid. It is supplied by the ship’s own generators, frequency and voltage may differ from those ashore, and the galley is one of the largest consumers in the ship’s hotel load.
| System | Where found | What to consider |
|---|---|---|
| 400 V 3~ 50 Hz | European-built ships, ferries, shore power | European professional equipment is suitable; check its tolerance to voltage fluctuations |
| 440 V 3~ 60 Hz | Most ocean-going merchant ships | Equipment must be rated for 440 V / 60 Hz — motors and compressors run at a different speed at 60 Hz |
| 230 V 1~ 50 Hz / 110 V 60 Hz | Accommodation, yachts, coffee machines | Low-power equipment; some ovens and coffee machines are available in a 110 V / 60 Hz version |
| 12 / 24 V DC | Yachts and boats | Refrigerators, lighting; high loads require an inverter or a generator |
An important detail: LOTUS MARINE ranges, ovens and fryers are rated for 400/440 V 3~ 50/60 Hz, so one and the same unit suits both a European and a 60 Hz vessel. Marine refrigerated counters are available at horecagear.com in a 60 Hz version.
Why 60 Hz is no minor detail
Load planning
Harmonics and power quality
06Fixing: how to keep equipment in place
In a seaway a ship does not just heel — it accelerates and decelerates in every direction. For heavy equipment this means forces pushing it out of position, plus vibration from the engines and propeller that constantly tests every bolt and solder joint.
📐 Reference values used by class societies in type testing of shipboard electrical equipment
22.5°
static inclination to either side
22.5° / 10 s
dynamic rolling with a 10-second period
±1 mm
vibration in the 2–13.2 Hz range
0.7 g
vibration acceleration at 13.2–100 Hz
For galley equipment, these values are a good benchmark of what fixings and electronics must withstand day to day.
| Element | Solution | Why | Status |
|---|---|---|---|
| Equipment body | Adjustable flanged feet bolted to the deck or plinth; a backing plate below deck | The unit does not slide or tip over | Mandatory |
| Equipment line-up | Units joined into a block with side closing panels and bolted to a common plinth or frame | A block is more stable than individual units | Recommended |
| Pots and pans | Pot holders (fiddles) — adjustable bars or rails above the range | Hot food does not slide or tip over | Mandatory |
| Oven and refrigerator doors | Reinforced latches and door retainers | Doors do not swing open when the ship heels | Mandatory |
| GN containers in ovens and on shelves | Shelving systems with stops, MARINE baskets and grids | Containers do not slide out, oven doors do not get broken | Recommended |
| Fryer and boiling pans | Lids, drain taps for emptying without tilting | Oil and boiling liquid do not splash out | Mandatory |
| Compressors | Anti-vibration mounts | Vibration does not damage pipes and solder joints | Recommended |
| Countertop equipment | Bolted to the worktop, holders, wall brackets | The coffee machine or microwave does not fall | Mandatory |
| Drawers and cabinets | Lockable handles and drawer catches | Contents do not spill onto the floor | Recommended |
⚠ Drilling and welding on deck — only to an approved design
✎ What it looks like in practice
Pot holders are the simplest and cheapest safety element in a galley. horecagear.com offers them for various range widths — from €305 excl. VAT. All models: pot holders for ships.
07Materials: steel, surfaces and water protection
On board, the choice of materials determines whether a unit will look as good as new after three years or be covered in rust spots. But often more important than the grade is where the unit is located and how it is looked after.
| Material | Where to use | What to watch |
|---|---|---|
| AISI 304 (18/10, CrNi) | Equipment bodies and worktops in an enclosed, ventilated galley | Good corrosion resistance indoors; salt and chloride deposits must be cleaned off regularly. LOTUS MARINE bodies |
| AISI 316 / 316L (with molybdenum) | Open decks, deck bars, grills, fixing bolts, areas exposed to salt spray | Far better resistance to chlorides and pitting corrosion; more expensive |
| Marine-grade aluminium alloys | Superstructures, yacht hulls, shelving | In contact with stainless steel in a salty environment — galvanic corrosion; insulation required |
| Galvanised or painted steel | Not recommended in the galley | Rusts once the coating is damaged; hard to keep hygienic |
| Glass-ceramic | Induction and ceramic hobs | Reinforced, impact-resistant; protect from falling objects |
| Polypropylene, silicone | Cutting boards, gaskets | Food-safe, heat-resistant; gaskets are consumables |
Surface finish
IP rating
Thermal insulation
Flooring and drains
💡 AISI 304 or 316 — an honest answer
08Hygiene and food storage at sea
MLC 2006 requires that food and drinking water on board be of sufficient quantity, nutritional value and hygienic quality, and that galley equipment match the crew size and voyage duration. In practice this means clear temperature limits and regular inspections.
| What | Limit | Comment |
|---|---|---|
| Chilled storage | ≤ +5 °C | Separate refrigerators for raw and ready-to-eat products are preferable |
| Frozen storage | ≤ −18 °C | A short-term deviation of one or two degrees poses no significant risk |
| Hot holding | ≥ +63 °C | Bains-marie and buffet equipment on passenger ships |
| Reheating leftovers | ≥ +75 °C core | Check with a probe thermometer |
| Dry store | about +10 °C | Dry, lit, ventilated; products are not stored directly on the deck |
Organisation
- separate sinks for food preparation and dishwashing;
- a separate hand-wash basin with soap and towels;
- raw products below ready-to-eat ones, all food containers covered;
- monthly thermometer checks;
- the master or an authorised person inspects the food and the galley at least once a week, and the results are entered in the ship’s log.
Refrigeration on board
- compressor on anti-vibration mounts;
- door retainers that prevent opening when the ship heels;
- condenser cleaning more often than ashore — salt deposits reduce efficiency;
- 60 Hz version for ships with a 60 Hz network;
- condensate drainage and ventilation behind the unit.
💧 Water on board: from one extreme to the other
09Bar equipment and coffee machines on board
Coffee on board is just as important as a hot lunch: the crew works shifts around the clock, and the coffee machine is often the most heavily used piece of equipment on board. On passenger ferries, cruise ships and yachts, the bar is also a source of revenue and of the guest experience. But a bar has the same problems as a galley — plus glass, bottles, boiling water and pressurised steam.
| Coffee solution | Suitable for | What to consider on board |
|---|---|---|
| Filter coffee with jugs (MONDO, MATIC) | Crews of 5–30, cargo ships and workboats | Jug holders and a fixing kit so the jug does not slide off the warming plate; water connection |
| High-capacity filter system (B10 Marine) | Ferries, large crews, conference rooms on board | 60 L of coffee per hour, 7.4 kW, 2 × 10 L containers, 440V3/115V version, wall console |
| Fully automatic espresso machine (SCHAERER) | Yachts, passenger ship bars, officers’ mess | Fixing to the worktop, water filter, milk cooler, 230 V 50–60 Hz, regular descaling |
| Hot water dispenser | For tea, instant soups, night shifts | Tap with protection against accidental opening; secured so it cannot tip over |
☕ Coffee machine safety in motion
- machine bolted down or secured with a fixing kit;
- jugs with lids and holders — no open hot containers on warming plates;
- steam and hot water taps away from the passageway, so nobody can fall onto them when the ship rolls;
- supply hoses secured and fitted with a shut-off valve.
💧 Water and limescale
- desalinated water is too soft and aggressive, port water is often hard;
- a water filter with the right cartridge for both cases;
- descaling schedule based on water hardness, not the calendar;
- filter cartridges and gaskets on board for the whole voyage.
🍻 The bar on board
- bottle shelves with rails and dividers, glasses in racks with stops;
- bar refrigerators with door retainers or self-closing drawers;
- blenders and juicers secured or stowed away after use;
- non-slip mats on the bar counter and the floor.
🧊 Ice maker
- ice is food — the bin is disinfected regularly;
- the drain must work even when the ship heels, otherwise water stays in the bin;
- the condenser needs cleaning more often because of salt and dust;
- a water filter upstream of the ice maker — cleaner ice and less limescale.
📊 Example calculation: how much coffee a crew needs
BRAVILOR MATIC for ships
Fast-brew filter system, 2 stainless steel jugs with holders, fixing kit, 230 V or 110–127 V, water connection.
€816.00 excl. VAT
View →BRAVILOR B10 Marine filter system
60 L/h, 7.4 kW, 2 × 10 L containers, 400V3/230V or 440V3/115V, timer, wall console, descaling system.
€2,729.00 excl. VAT
View →SCHAERER Coffee Club
Up to 80 cups a day, 2.3 kW, 230 V 50–60 Hz, 7" touchscreen, 40+ beverages, Best Foam milk frothing.
€3,699.00 excl. VAT
View →SCHAERER Soul Select
10.4" touchscreen, power up to 5.8 kW, 50/60 Hz — for a passenger ship bar or a superyacht where coffee is part of the service.
€10,999.00 excl. VAT
View →All marine coffee machines — Coffee machines for ships, from €650 excl. VAT. For the bar on board, see also ice makers, bar refrigerators, bar refrigerators with drawers, wine coolers, blenders, milk coolers, hot water dispensers, bar stations and water filters. For standard bar equipment on board, we adapt fixings and retainers during the project.
10Equipment by vessel type
There is no single “ship’s kitchen”. A sailing boat and a ferry share only the principle — everything must be secured, everything must withstand salt, and everything must be serviceable by the crew itself.
| Vessel type | Diners | Typical galley | Recommended line |
|---|---|---|---|
| Motorboat, sailing boat, yacht up to ~15 m | 2–8 | Compact ceramic or induction hob, microwave oven, 12/24 V refrigerator, coffee machine | 600 mm depth, countertop equipment, DROP-IN tops |
| Superyacht, charter yacht | 8–30 | Professional induction, multifunction oven, refrigerated counters, espresso machine | 700 mm, DROP-IN, high-end design |
| Fishing vessel, tug, workboat | 4–15 | Electric range with oven, fryer, boiling pan, refrigerated counter | 700 mm MARINE, rugged and compact |
| Cargo ship, tanker | 15–30 | Range or induction, multifunction oven, 50–100 L boiling pan, fryer, cold rooms | 700/900 mm MARINE |
| Ferry, passenger ship | 100–1000+ | Several lines, 100–150 L boiling pans, double fryers, bains-marie for the buffet, pasta cookers | 900 mm MARINE, modular blocks |
| Offshore, research vessel | 20–100 | 24/7 catering across several shifts, backup equipment | 900 mm, duplicated critical equipment |
✔ One rule for all vessel types
11Designing a shipboard galley
A galley refit on board is more expensive and complex than ashore: work takes place within a port call or dry-docking window, and every mistake means off-hire time. That is why the project starts with an on-site survey.
Bringing equipment on board
Workflow
Ventilation
Water and drains
Electrical
Service access
⚠ The most common mistakes in ship galleys
YOUR HORECA design and installation
From the on-board survey to a ready-to-use galley
Survey
we inspect the galley, passageways, hatches and the available electrical power
Design
layout, load calculation, fixings and documentation for the shipyard or class surveyor
Delivery
to Latvia, the Baltics and Europe — according to the ship’s schedule, in port or in dock
Installation
we install, connect, test and train the galley staff
We work with shipowners, shipyards, yacht owners and repair companies. Every project starts with a conversation about the vessel, the crew and the voyages. YOUR HORECA projects and custom solutions →
12Selection in 8 steps
- Determine the number of diners and voyage length. Crew, passengers, shifts, how many days without a port call.
- Establish the requirements. Vessel type, flag, class, SOLAS applicability; for yachts — the Recreational Craft Directive and ISO standards.
- Check the power supply. Voltage, frequency, power available to the galley and generator load at mealtimes.
- Choose the energy source. Electric or induction for large ships; on yachts — induction with a sufficient battery bank, or gas with a full safety package.
- Choose the line by depth. 600 mm for yachts, 700 mm for workboats and cargo ships, 900 mm for ferries and large galleys.
- Plan the fixings. Flanged feet, pot holders, door latches, lids, baskets and anti-vibration mounts.
- Coordinate fire safety. Fryer fire extinguishing, hood filters and dampers — together with the ship’s systems specialist.
- Put together a spare parts kit. Heating elements, thermostats, gaskets, switches and filters for the whole voyage — plus a maintenance contract ashore.
13Service, maintenance and spare parts on board
Ashore, a broken unit is an inconvenience. At sea, it means the crew eats cold food for a week. That is why galley maintenance on a ship rests on three things: daily care, planned maintenance in port and spare parts on board.
YOUR HORECA service
Warranty and post-warranty service for ship galley equipment
24/7
customer service
+371 25 522 233
On site
field service, diagnostics and repairs — also on board while the ship is in port
Spare parts
heating elements, thermostats, switches, gaskets and pumps in stock at our warehouse in Riga, Vagonu iela 23
Maintenance contracts
planned maintenance during port calls or dry-docking and spare parts kits for the voyage
A ship’s time in port is short, so we plan the work in advance: parts are prepared before the vessel arrives, and the engineers come with everything they need. About YOUR HORECA service →
Maintenance schedule for a ship’s galley
| When | What to do | Who does it |
|---|---|---|
| Before the voyage | Check fixings, pot holders, door latches; stock of spare parts and filters | Cook / engineer |
| Daily | Clean salt and grease off surfaces, clean the fryer, check refrigerator temperatures | Galley staff |
| Weekly | Clean the hood grease filters, check door gaskets, record thermometer readings | Galley staff |
| Monthly | Clean condensers, check limescale in boiling pans and coffee machines, retighten bolts | Staff / engineer |
| In port or dock, once a year | Heating elements, thermostats, contactors, electrical connections, insulation resistance, fans and motors | Service |
Spare parts that should be on board
Heating elements
Thermostats and switches
Door gaskets
Motors and fans
Pumps and hoses
Water filters
✎ What it looks like in practice
14MARINE equipment in the horecagear.com range
The YOUR HORECA marine category comprises more than 25 equipment groups: ranges, induction, ovens, boiling pans, fryers, griddles, tilting pans, bains-marie, pasta cookers, DROP-IN built-in units, refrigeration, coffee machines, neutral worktops, baskets and pot holders. A few examples:
LOTUS induction range 90 MARINE PCI-94ETX
2 zones, 10 kW, 400/440 V 3~ 50/60 Hz, 400×900×900 mm. Adjustable flanged feet, pot holders, IPX5 knobs, suitable for WOK pans.
€4,999.00 excl. VAT
View →LOTUS oven on base GN2/1 70 MARINE MF-710ETX
5 kW, 50–300 °C, GN2/1, 400/440 V 3~ 50/60 Hz, 1000×630×570 mm, AISI 304 18/10, IPX5 knobs.
€2,399.00 excl. VAT
View →LOTUS fryer 13 L 90 MARINE F13T-94ETX
10.95 kW, 10 kg/h, double thermostat and overheat protection, lid, drain tap, 400/440 V 3~ 50/60 Hz.
€2,179.00 excl. VAT
View →LOTUS range with oven 90 MARINE CF4-98ETX
4 hotplates and an oven in one block — the classic solution for cargo ship and workboat galleys.
€3,189.00 excl. VAT
View →LOTUS electric boiling pan 100 L 90 MARINE PI100-98ETX
100 L for soups and side dishes for a large crew or a ferry. Lid lock, drain valve for emptying without tilting.
€4,999.00 excl. VAT
View →Marine refrigerated counter SA 900 mm with drawers
60 Hz version, stainless steel, fan-assisted cooling, automatic defrost, 4 drawers, adjustable feet.
€1,789.00 excl. VAT
View →Pot holder RACK-94
Pot holder for a 900 mm line range — pots and pans stay in place even in a seaway. Models available for 600, 700 and 900 mm lines.
€305.00 excl. VAT
View →Prices are shown excl. VAT as listed on horecagear.com in October 2026 and are subject to change. All groups — Kitchen equipment for ships: induction hobs, DROP-IN induction, electric hobs, microwave ovens, griddles, electric tilting pans, bains-marie, pasta cookers, neutral worktops and MARINE baskets.
15Frequently asked questions
Can standard restaurant equipment be used on a ship?
Technically yes, but it is a risk. Standard equipment lacks flanged feet for bolting to the deck, pot holders and door latches, and often has no 440 V / 60 Hz version. On classed vessels and SOLAS ships, fire safety requirements must also be met, especially for fryers.
How does the MARINE version differ from the standard one?
In its construction: adjustable flanged feet with locking, pot holders, waterproof IPX5 knobs and controls, lids and drain taps, reinforced glass-ceramic and a 400/440 V 3~ 50/60 Hz power supply. Outwardly the units may look similar, but on board the difference becomes obvious in the first storm.
Is induction safe on a rolling ship?
Yes, it is one of the safest choices: there is no open flame, the surface itself does not heat up, and if a pot slides off the zone, heating stops. Pot holders are still a must, because pans slide more easily on smooth glass-ceramic.
Can a gas cooker be used on a yacht?
Yes, provided the gas system meets the requirements for small craft: the cylinder in a sealed locker with an overboard drain, a flame failure device on every burner, a shut-off valve and a gas detector. The system is installed and regularly inspected by a certified specialist. If there is enough power, induction is safer.
Which stainless steel grade is needed?
In an enclosed, ventilated galley, AISI 304 (18/10) is sufficient, provided the equipment is cleaned regularly and no chlorine-based agents are used. AISI 316 is needed on open decks, in deck bars and for fixing bolts.
Is YOUR HORECA equipment suitable for a ship with a 440 V / 60 Hz network?
LOTUS MARINE ranges, ovens, boiling pans and fryers are rated for 400/440 V 3~ 50/60 Hz. Marine refrigerated counters are available in a 60 Hz version, and some coffee machines and ovens come in 110 V / 60 Hz versions. Before ordering, we will check the data of each unit against your ship’s network.
Who installs the fryer fire-extinguishing system?
It is designed and installed by a marine fire-protection specialist together with the shipyard or the shipowner’s technical department, and approved by class. YOUR HORECA supplies fryers with a double thermostat and helps position the equipment so the system can be connected easily.
Which coffee machine should I choose for a ship’s crew?
For a crew that drinks a lot of black coffee, the best value is a filter machine with jugs and a fixing kit — it is simple, fast and inexpensive to maintain. For high volumes, the B10 Marine with 60 litres per hour is a good fit. A fully automatic espresso machine is ideal for a yacht, a saloon or a bar, but it requires more careful water filtration and regular cleaning.
Can YOUR HORECA service a ship while it is in port?
Yes. Contact customer service by phone at +371 25 522 233, stating the vessel, port, length of stay and the equipment manufacturer and model. We will prepare the parts before the vessel arrives, so the work can be completed during the port call.
Fitting out a newbuild, refitting a galley or looking for equipment for a yacht?
Tell us about the vessel, the crew, the voyages and the electrical network — we will recommend galley and bar equipment and coffee machines, calculate the load, plan the fixings and take care of delivery, installation, service and spare parts on board.
This article is for information only and does not replace the instructions of the vessel’s class society, the flag State administration or the shipyard. The applicability of regulations depends on the vessel type, size, flag and area of operation. Efficiency, power and current calculations are indicative; we will prepare an exact solution for your vessel after a survey.