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