I would like to dedicate this section primarily to all the Commissarymen (CS) or cooks who never let me go hungry while aboard the USS Keppler for almost 3 1/2 years and generally to all the cooks aboard destroyers since 1902. They performed miracles under all imaginable conditions, rough seas, general quarters, while ill, extended deployments, short handed and a galley smaller then most household kitchens while still managing to feed hundreds of sailors a day.
The left photo has us standing in the inboard passage near frame 82. The doorknob on the right is the galley door. The door all the way forward is the port side entrance to the wardroom. The 3 bunks on the left were soon removed and the bread locker installed there, moving up from the scullery. The center photo shows the inside of the galley door with steam kettles on the right and ovens and grills on the left. The right photo shows the original 692 class 2 section roasting oven (rear) and in front, two range, oven, griddle combinations. Galley ventilation was extensive, an all exhaust system, no supply fans. Above the griddles can be seen a portion of the exhaust system with two grease catching filters in place.
The left photo shows both galley sinks and counter workspace, all stainless steel. The left sink is forward and the rear sink is on the starboard side. Notice the large cooking pots. Both sinks came with covers. The center picture continues past or aft of the starb'd sink. Atop the 5 drawers is a wood chopping block with the dough mixer right after that. Above the mixer is a screened opening, a natural vent intake for outside air to enter when the exhaust fan was running. In the rear is a vegetable peeler and the provision room. NOTE: on the bulkhead behind the mixer and directly under the fan is the starb'd sink cover. The last photo looks at the three 40 gallon cooking kettles. These were double walled with stem injected between the walls to cook the food within. Above the kettles is another large exhaust hood to remove kettle heat. The kettles drained into the deck moat and over the side. Kettle steam came from a reducing valve in B-1. That reduced pressure auxiliary steam was 45 PSI.
The left photo is a close up of the exhaust vent over the griddles with a sign above instructing the messcook how to clean out the grease. This original sign still exists aboard the museum ship, USS JOSEPH P. KENNEDY JR. DD-850, in Fall River, MA, 66 years later. Center--In the vegetable prep space, too small to be called a room, is the vegetable or potato peeler. The locked door leads to the provision issue room, view is looking aft and to starb'd. Right--The provision issue room with the door open, The narrow white bulkhead to the right houses the forward uptake space for boilers 1+2. The barely visible bolt heads hold an access plate to the uptakes.
Left-- A straight look at the vegetable peeler in the vegetable prep space. Notice the ships name on the fire extinguisher. The black box up top is the peeler's on/off switch. Fresh water ran through the machine flushing the peelings over the side. Center--Five plans of the galley. The right photo is inside the issue room. On top of the bench to the left is the coffee grinder. Coffee was issued to the ships as beans.

Galley Machinery Data

Coffee Grinder, Electric American Duplex Co., louisville, KY 1/4 HP GE Motor Spares include 10 cutter pins and 1 special wrench. Stored in the Starboard Shaft Alley, C-3 E.

Peeler, Vegetable Josiah Anstice Co. Rochester, NY Model A-1-C 1725 RPM 115 volts, 15 pound capacity Motor - Howell Electric Co. 1/3 HP 1725 RPM 115 V Spares include shafts, bearings, abrasive disks and motor in box S34, stored in B-1.

Some Galley Utensils
1--hand operated bread slicer
1--hand operated meat + food chopper
1--hand operated meat slicer
1--hand operated 1 LB butter cutter
1--bakers scale
1--butchers scale

Food Mixer
Each ship had one food mixer coming from one of these two manufacturers.

Reynolds Electric Co. New York	Hobart Co. Troy, Ohio
Model 422B 115 volt 12 + 22 quart capacity with 6' cord Attachments; 1--22 qt bowl 1--12 qt bowl 1--22 qt splash cover 1--22 qt dough hook 1--12 + 22 qt wire whip 1--12 + 22 qt batter beater 1--attachment socket 1--#12 chopper with 2 plates, 2 knives 1--6" slicer attachment with 5/64" and 1/4" shredder plates.	Model A200 20 quart 115 volt Attachments; 1--20 qt  bowl 1--20 qt  beater 1--20 qt whip 1--20 qt dough hook 1--20 qt extension rim 1--#12  9" vegetable slicer with hopper front only 1  #12 chopper attachment complete with 8 knives and 2 each plates,  1/8"  3/16"  1/4"  3/8"

Laundry

The ships laundry where everything gets clean. The laundry, commissary, ships store, barber all came under the jurisdiction of the Supply Department in addition to all the ships spare parts. The laundry was a small compartment with 2 washers, a dryer and a press. Everything from socks to mattress covers to the wardroom tablecloth were cleaned here.

Mess Decks

The messdecks (dining room) served many purposes on a destroyer. We ate our meals there, we took turns messcooking, we watched movies there and we socialized there. The average 692/710 class destroyer could seat about 50-55 crew at one time. So a crew of 280-300 enlisted men depended on a quick rotation for all to eat in a timely manner. The men going on watch ate first so they could relieve the watch and allow them to eat. There was no pecking order in the chow line, you got there, you went to the back, except 1st class petty officers who usually went to the head of the line. There are two significant items in these photos, the scuttlebutt (water fountain) and the ice cream hardening cabinet. You can imagine how popular ice cream was back then. The hatch shown open and closed leads down to an enlisted berthing compartment, A-305CL. At sea, there usually was a 4th meal, served at 2330 (11:30PM) called MIDRATS. MIDRATS is an acronym for "midnight rations", served only to those who were going on the 0000-0400 watch, or midnight to 4AM. Nothing more than soup, crackers, bread and cookies.

Refrigeration Plant

Refrigeration equipment, used to keep foods cold or frozen. The photo to the top left displays at the bottom right a freon compressor with controls above it. The compressor is against the aft bulkhead (wall). Most notable in this photo is the EMERGENCY FIRE PUMP, dark round object in center of photo. This is a 100 HP, 440 volt motor driven centrifugal pump which can deliver fire fighting water at the rate of 750 gpm at 150 psi. The gray pipe coming up from the deck is the suction line and the white pipe is the discharge line to the ship's fire main.  Scullery SCULLERY--by definition is a room adjoining a kitchen where dishwashing and other rough kitchen chores are done. The galley (kitchen) and scullery are not adjoined on a destroyer in any way, in fact they are a deck apart. The rest is true. Most every sailor took a turn messcooking (not defined in a dictionary) which included a turn in the scullery. Into the scullery came the metal trays, garbage, ceramic cups and bowls, garbage, forks, knives and spoons and garbage. The garbage was hauled up the ladder in 30 gallon corrugated metal cans by 2 messcooks, carried along the main deck all the way aft and dumped over the side through a chute into the sea. The scullery was located just aft of the messdecks and across the passage from the IC room. Below the scullery was the forward emergency diesel room. When a sailor finished eating, he walked his stuff from the messdecks to the scullery, first dumping the garbage from his tray into beforementioned can (no liners). Tray, silver, cup and or soup bowl were deposited for the messcooks to deal with. They were rinsed off to rid them of accumulated garbage, and there was a garbage grinder under the sink for this. The stuff was then loaded into a large dishwashing machine on containers and automatically run through. After much hissing and other noise, the stuff came out the other end clean and very hot. Then recycled back to the serving line to start all over. The dishwashing machine stats; Insinger Machine Co. Philadelphia, Pennsylvania...This company started 100 years ago and still makes dishwashing equipment at the same location as it did for the destroyers in World War II.  Model 60DA right hand 440 volt motor with a Cutler-Hammer controller (shown in photo). The machine came with galvanized steel baskets as follows; (4) 12 bowl capacity (4) 12 metal tray capacity (4) cutlery (8) 12 cup capacity Ship's Service Store The Ship's Service Store was part of the Supply Department and serves the ship much like a small Notions Store. It sold to the Officers and Crew such varied items as underwear, candy, cigarettes and letter writing materials.  The intention was to take the place of the land based Navy Exchanges and provide those personal comfort items not otherwise available while at sea. Profits from these sales were put into the Ship's Welfare & Recreation Fund.    Food Service (Steam Line) Water tight door from the mess decks looking into the steam line(room where crew picked up their meals on trays). Notice the bench for a table secured to the bulkhead. Serving line is to the right, ladder goes up to main deck and inboard passageway. Similar to previous photo. Steam line showing opposite side of serving line. The shiny brass item at the extreme bottom left with 2 square is a sluicing valve, to be explained later. Dark object in center left is a sea strainer. Fire hoses get attached to it and debris is strained out of water before going to hose.    The serving line and at the close end is the “beverage” kettle. Can be used for hot or cold beverages. Has a hot/cold water inlet and steam piping to keep liquids hot and a drain. View of the steamline looking forward. Door leads to the mess decks. Notice sluicing valve and beverage kettle.    Storerooms Storerooms were located throughout the ship to keep repair parts, consumables (toilet paper), food and Ship's Store items.  They were variously controlled by Commissary Men (Jack of the Dust), Ship's Servicemen and Storekeepers.  It was the function of these ratings to store the allowed items for future issue and use, maintain records of what and where the items were stored and replenish the items as needed.    Supply Office  The Supply Office was the home of the Supply Officer and his staff. Here all the manuals (ERPAL, COSAL, NAVCOMP, etc.) were stored and accessed. The Equipage Logs, Pay Records, Inventory Status and other important documents were stored, updated and maintained. The cash for Payday was kept in the safe, visible under the shelf in the first image. Requistions for material from Shore Facilities and Fleet Supply Ships were created and when budgets came into existence those were maintained here.       Wardroom Pantry Wardroom pantry--(right photo) double silex coffee maker. Black box above coffee is the "E" call system. Each stateroom (Officer's bunkroom) has a small switch, when pushed, the steward (Officer's attendant) picks up the phone and an order is placed for coffee, etc., to be delivered. The racks to the right are for dishes, Officers ate from dishes, enlisted from metal trays. ( left photo) To the left is the double Silex coffee maker, on the far bulkhead is a cutting board.   Doors, Hatches, Passageways, etc. Doors
These four photos are a good example of quick acting water tight doors inside and out.  They are 8 dog, 26” x 66” doors.
The two left pictures show standard non-tight doors used for offices, galley, wardroom, chartroom, Divcom, etc.  The 2 right photos are called “expanded metal” doors.  The only reason for using them is security.  All 4 doors are lockable.

Hatches
Quick acting scuttle #2-48. This is an 18" escape scuttle allowing crew to escape from the berthing compartment below A-305CL to the crews mess room A-205L. The underside of the scuttle had a handwheel while this level required a "T" handle wrench to open. The ID tag, 2-48, means 2nd platform, frame 48, which means the hatch is about 84' from the bow.	This hatch is a good example of a little of everything. A hatch, scuttle, verticle ladder and inclined ladder. This is hatch 2-165-1 going down from crew's berthing, C-203L to C-304A storeroom.	Typical thru deck hatch. This one goes from the 1st platform down to the 2nd platform (2nd deck below the main deck) It is water tight and secured with 4 hand operated dogs (latches). Notice the paper covering areas, the ship is in the process of final painting immediately prior to comissioning. This is hatch 2-190 going from crews berthing to the chemical storage room.	Door between mess decks and vestibule.  Good picture of a quick acting water tight door closed with dogs fully engaged.  Notice lock for door.
	Main Deck Aft--fantail hatch #1-189, standard water tight hatch going from main deck to berthing compartment below. Located at the stern or fantail of the ship, just forward of gun mount #53. That means the 3rd 5" gun mount from the bow. Notice the 18" escape scuttle built into the hatch. When hatch is fully closed for bad weather or combat, all dogs (securing bolts) will be tightened.
Left 2 photos are 25” x 25” water tight hatches that go between decks.  These 2 are dogged down by 4 eyebolts and nuts.  The right 2 are 18” round hatches, 4 dog and quick acting.
Four through deck hatches.  The 3 left ones are dogged by 4 dogs and the last one has eyebolts and nuts.  The left one has a latch at the top to keep it open, the other 3 have legs.
Left is an example of a hatch with the ladder rungs attached to it.  Center two pictures show a large hatch usually going to a berthing compartment and having an inclined ladder.
Two left photos are unique, they are looking up from below in the A section of the ship.  The right 2 are another large hatch with a quick acting scuttle as part of the hatch.

Ladders
This ladder goes from the 01 level to the 02 level or pilot house. The door leads to DIVCOM. The two boxes on the bulkhead (wall) are vent fan motor controllers. The object on the bottom left is a steam convection heater.	Ladder going up from Food Service compartment (steam line) to inboard passageway on main deck. Open hatch at bottom goes down to small crew's berthing compartment, A-306L.

Passageways
Inboard passageway, 6 bunks between frames 100 and 117. Number 3 and 4 uptakes on the left. Hatch to B-3 (aft fire room) visible on deck beyond bunks.	Visible is a gasoline driven P-500 pump used for emergency fire fighting or dewatering from flooding. Cans on deck are foam for fire fighting. Foam proportioner is not visible. Large round white object on top is a ships ventilator or vent fan.	Inboard passageway, looking forward from the B-4 (aft engineroom) hatch, to the right is after officer's country.	Vestibule on the 02 deck where the door to the pilot house is and the door to the portside bridge wing is, notice wood grating at bottom right which is outside.

Passage 55-60, short passage on the main deck going forward/aft from the wardroom to the upper handling room barbette of mount 52. The curtain to the left is the captain's stateroom, curtain on the right is stateroom 101. View is looking forward.	Passage 67-68, good example of a main deck cross passage (going port to starboard). This passage is centered on frame 68. The view is looking to the port side from starboard. The water tight door goes to the weather deck and the ladder leads to the 01 level. Barely visible in the center both left and right are small doors (closed in the photo), this is how food was passed from the wardroom pantry into the wardroom, also dirty dishes came back to the pantry this way. When these ships were remodeled around 1960, this passage was eliminated and the wardroom extended the width of the passage.	Passage 67-69, same passage as the one to the left but looking from port to starboard, left to right. Door immediately in front of photo leads to the wardroom.

Scuttles
Left scuttle is very small, usually leading to a void.  Right photo is a flush with the deck scuttle, used where personnel traffic would cause a tripping hazard.

At the end of this project it seems appropriate to ring the Ship's Bell.
If you don't have one here is the plan to build one !