In line Galley seeking advice from the more experienced

[outbound_308]

While shopping I have inline galley's in the salon in some Euro boats. I don't think I'm a fan, and would prefer a separate u shaped, or even an inline passage way to the rear state room like a Hylas cc. Am I wrong on this?

[GILow]

Inline is ok if you don’t do much passage making and cook mainly at anchor. I’ve just rebuilt mine as inline and I am enjoying the extra space, but I know it will be hopeless for cooking under way.

[slug]

Originally Posted by outbound_308

While shopping I have inline galley's in the salon in some Euro boats. I don't think I'm a fan, and would prefer a separate u shaped, or even an inline passage way to the rear state room like a Hylas cc. Am I wrong on this?

Everything is a compromise

A sink , to drain properly , must be near center line

The fore and aft galley is beautiful for cooking and typically has much more
Storage space

[outbound_308]

so then I'm probably correct at this point to just start with what most would consider a good sea going galley if I want to cook under way.

[steffan]

My wife, the chef, favored our current boat specifically for it's inline galley. We're not experienced with long crossings though, and don't expect to make many with this boat, so take my opinion FWIW.

What percentage of actual from-scratch cooking (vs reheating, etc.) happens underway?

[Tillsbury]

Also depends on exactly how "inline" it is. Mine is somewhat inline, being down one side of the boat, but the cooker is close to the hull sides and either side of that the fridge and sink come inboard so you can use a strap if you wish and you're safely tucked into a small space with back support if you want to prepare food at anchor, and the sink is not on the centreline but it's close.

In my experience of both cruising and racing no-one is doing "proper" cooking when beating in heavy weather. Read Laurel Cooper's "Force 8 stew" recipe from "Sell up and Sail" for an example. That's what you have pre-prepared stews, pasta bakes and so on for. When the sea state is more conducive you can get back to the galley and enjoy the space.

[slug]

Originally Posted by steffan

My wife, the chef, favored our current boat specifically for it's inline galley. We're not experienced with long crossings though, and don't expect to make many with this boat, so take my opinion FWIW.

What percentage of actual from-scratch cooking (vs reheating, etc.) happens underway?

Yes indeed

I rarely cook st sea

I only warm up grub

[outbound_308]

All good points thanks everybody. Obviously streamline the cooking process nothing to elaborate when it's bad out. I also like the idea of it being its own space, people can move forward in the salon if needed and not get in the way or be unsafe around the person heating something up.

right now my top three are
oyster 53
amel 54
hylas 49

I was looking at some of the aluminum boats but they all have the inline galley in the salon, and most of them would require quite a bit more research on my part. I think my top three will give me plenty to look at Annapolis this year.

[slug]

The most important galley detail is ventilation

If it’s not correct the entire boat overheats when you bake a cake

Consider this when examining galley layout

[outbound_308]

Thanks slug, also have heard that in can be a big condensation creator if it's not vented rigt.

[Cheechako]

I kinda liked my in line galley actually. There's this theory about in offshore weather having a U shaped galley is better... but..it's only better heeled one direction anyway! ... and that direction puts you against the stove so... not so sure myself...
One boat I had had a U shaped galley with the opening forward though, instead of athwartships, that was cool.

[robert sailor]

In line galley works great for coastal type cruising and it also allows different floor plans plus it looks good. Rounded settee's are similar, they look great and can seat lots of folks for dinner..offshore sailing for long periods...not as useful.
Crossing oceans with in line galley is sorta the second best idea but its certainly doable and if I ended up with a boat designed like that it would never hold me back from a crossing.
A good U shaped design at the bottom of the companion way steps allows a sink that will drain on any point of sail, plus if designed right will protect the cook in a sea way. It's also very handy to pass food directly to the cockpit and you get good ventilation being right beside the entryway.

The in line galley I believe first showed up in charter boats that were trying to seat as many people as possible using the least amount of space leaving as much space as possible for beds and heads.

[JPA Cate]

We have a U shaped galley. The centerline bench hinges back to reveal the engine, and the top of it is all galley space, when lowered. Double deep sinks. The stove and fridge are on the port side next to the hull. The galley is very safe. I've used butt belts, and they can make an unsafe galley safe at sea, whether in line or L shaped. Nothing wrong with that. I think our way is better, but we all love our boats.

Ann

[outbound_308]

thanks everybody.

[slug]

The really well thought out galleys are on the ocean racers designed by sparkman and Stevens
All details perfected right down to gimbaled , fore and aft mounted oven cookers