Number of meals served 2,155,893 Cost of Raw Food $1,515,230 Dining hall direct labor (total of all sites - maximm equals 6) $ Income (@ $1.50 per man per day) 975,132 $1,076,937 To still further increase the understanding of the complexity of the mess hall operation in the face of increasing population levels it is believed desirable to tabulate the equipment and storage space provided. (See Tables 16.542, and 16.5-3.) 16-26 i 1s (elie | TRnD $rRtitltitreerti ni eI PNR eFIT bw! FI | re | ~ ! Fe 1 JAPTAN 1 Storage cabinet, ice cream Dishwashing machine Refrigerator Total Refrigerator capacity, cubic fee !1ttiRereti Freezer, ice cream BIIJIRI 1 Food chopper Doughnut machine Slicing machine Ice machine IrPNrPreewWT Meatgrinder, electric tl Potato peeler !nweri Mixer, dough, 2~barrel Griddle, electric PrRMOrI Mixer, food, 60~quart 1 Stock pot, steam 30-gallon Kettle, steam-jacxeted Fryer, deep-fat 14 Steam cooker ENGEBI | Steamer, vegetable, 4-shelf Steamer, stock, 30-gallon PNFTE RLF Re I Oven, bake, oil Oven, oll, traveling rotary - TRE Oven, bake and roast Oven, oil, 4-shelf - ' Kitchen range, oil Range, electric RUNIT ! Kitchen range, oil, 2-oven PARRY Ononnhn i MAJOR EQUIPMENT ITEMS ae TABLE 16,5—2 GALLEY EQUIPMENT BY SITES 4,835 2,805 5,965 2,525 1,640