How Much Food Could the Battleship Carry?

[@kojirosasaki6200]

My dad was a corpsman on the USS Midway ‘73-‘76. He said once that after a certain amount of time at sea they would switch to powdered eggs and milk. His last assignment was as Command Master Chief on the USS Okinawa. He said whatever happens don’t ever run out of peanut butter or you would have mutiny on the high seas.

[@grizwoldphantasia5005]

I was on USS Midway same time; spring 73 to August 76. We once got fresh milk during an unrep and the conveyor to take it from the hangar deck down to the reefer broke; they put out a call for volunteers to form a chain, got 100+ sailors snaking down and around, got it all stowed faster than if the conveyor had been working. That fresh milk was important!

[@gunvideorichmond7550]

I served on the Okinawa 87-91 when did your dad serve?

[@kojirosasaki6200]

@@gunvideorichmond7550 I think he retired in ‘86 or ‘87. His name is Raymond Sakow.

[@kojirosasaki6200]

He retired in ‘86 or ‘87. His retirement ceremony was in the Okinawa’s hangar. His name is Raymond Sakow.

[@duanem.1567]

Experienced the same in the 1980s-90s. We'd have fresh eggs and milk for a couple weeks at sea and then you could tell when they switched to powdered. They weren't bad, just a different taste.

[@jonprince3237]

I've never worked in food services but I did once have to work out how many toilet rolls 36 people would use in 4 days during a trip to Normandy for a battlefield tour, that's when I really started to appreciate how vital logistics and supply is in modern warfare.

[@aland7236]

There are two channels that have presentations on warfare logistics, one is run by Drachinefel and another one called Wendover Productions. The former was about WW2 logistics and the latter is more modern planning.

[@richardmillhousenixon]

Well come on, you can't just drop that information and not tell us how many toilet rolls 36 people need for 4 days

[@tsmcraedy4564]

Depending on the gender of the 36 people that number could vary by hundreds of rolls.

[@Mistaking03]

Your absolutely correct..don't leave us hanging...

[@Zamandu]

@@tsmcraedy4564 That's a bit excessive, women on average use roughly twice the amount of toilet paper that men do in casual everyday living. However in environments like the military that number could be reduced severely to be equal that of men. Women aren't more wasteful, we just have way more stuff that ooze out of our bodies that often need wiping, menstruation for example. Also keeping the complex pipework of a vagina hygienic is more complicated than a dick, which generally also contribute to the consumption of more tp in a civilian setting. I served in the military and everyone is taught to be mindful of resources, with proper planning and hygiene techniques men and women can consume the same amount of toilet rolls

[@stanleyshostak2737]

I am a contractor that feeds the cadets at the Coast Guard Academy. We feed about 3000 meals a day. Our refrigerator space is probably half that amount and we have shelves and everything is spread out and organized. However I get deliveries from my major food company four times a week. I keep enough inventory on hand to feed for about a week. When you only get supplied once a month it is totally different. I always appreciate your content but the spaces with the trades I find most interesting. It’s fascinating to see what it takes to keep the ship running under normal circumstances.

[@BGraves]

I bet there's far more waste in what you do as well?

[@donaldwallace7934]

I was one of the lucky ones that worked in “break outs” as it was called on New Jersey during my time on board in the early eighties. This video brought back a lot of good memories. I say that because in my opinion it was the best duty to be assigned to during your stint working in the galley. I did this for 3 months. My regular division was 3rd division in weaps/deck department. I served on New Jersey from 1982-1985. 🇺🇸⚓️

[@truckmd9158]

I was on the aircraft carrier USS Theodore Roosevelt CVN-71 from 92-96 and the food storage areas was massive but then again while underway we did have usually about around 6k people on board so about 3 times the size roughly of what the new jersey has on her for food storage. I actually miss being aboard ships. Keep up the great work that you guys are doing.

[@ericbowen650]

I berthed just above that "butter & eggs" space on board the Missouri for two years. Yes, it was busy with sailors shuttling food to the various kitchens night and day. You just learned to sleep through it. After leaving the Navy I spent two years on a pair of merchant ship oil tankers which had a similar, although much smaller, food storage space with one freeze box and one chill box. The ship had been built for a crew of about 42 and originally used sides of beef cut up by a steward's department butcher (but that was long gone by the '90s). However, a few years back I spent a year at a big city dairy. A warehouse-sized cooler kept at 34 degrees, with forklifts and conveyors running around. I'm not sorry to be gone from it, but that was an experience.

[@sheilaolfieway1885]

So you could say you dreamed of cream and eggs?

[@casey6556]

11:55 A little known benefit of being the curator of a museum ship is local teleportation

[@CMDRSweeper]

The most critical part to hit and destroy on any ship you want to disable, is to hit their coffee storage! Without coffee their combat effectiveness and morale tends to plummet! :D

[@martinlyhagen6166]

And americans don't even drink coffee - just some sort of discoloured water...

[@simontemplar6279]

I was in the army and it was basically the same. If you run out of hot coffee and toilet paper you are phuqqed! Lol

[@Mistaking03]

Ryan..love your channel and videos, I watch every episode. I like this video in particular because I'm a chef. Everyone knows about the guns and armor, but it's nice to see things that ppl actually had to use on a daily basis. Makes things more relatable. I have in the past spent many nights aboard the USS Alabama for boy scouts and I absolutely loved those times exploring the ship. I would love if you did more of these type videos about how sailors ate and stored their stuff. Keep the videos coming and I am a subscriber just FYI.

[@jhomrich89]

My dad occasionally did work at one of the distribution centers for target and they had nearly the entire building which according to some facts about the place they had posted in the lobby could fit 38 full size football fields inside it. The entire facility was dedicated to the refrigerated and frozen foods the distributors shipped it to these hubs and they would be shipped to one of 89 target stores. Half of this giant facility was refrigerated, and the other half was a freezer and when you went in you were given these super warm artic coats. I also did briefly work as the custodian for a target distribution center that wasn't refrigerated but was roughly the same size as the one my dad would go to so I got a very good idea of how big that refrigerated space must have been. Not exactly food service but food distribution but still handling food in one capacity or another.

[@daniel_poore]

You guys make me so proud with the gaining of camera work experience, and ideas for good shots! This is frankly the best channel of any historic warship ive found so far, no one else really compares. Id watch other channels alot more if they tried half as hard to make their online content as well shot and fun. ( Started watching maybe a year ago, and consumed the entire back catalog, so ive seen how far you both have come! )

[@larrydavis3645]

I briefly work inside a reefer on a destroyer repair ship. It was my first assignment after boot camp and I and a few others were tasked to remove the ice that had formed on the cooling pipes.

[@BGRANT777X]

how did you do it?

[@ericbowen650]

Same situation on our merchant ship (built in the early '60s). Freeze box was all choked up with ice. The unit had been built with a (manual) hot gas defrost system; basically you reversed it and pumped heat into the coils to melt the ice. Could have defrosted them in minutes; the food wouldn't have had time to warm up more than a couple degrees. The First Assistant (engineer) wanted to use it, but the Chief Engineer wouldn't let him. Some BS reason. We ended up defrosting them manually with a water hose.

[@micahrogers4928]

Beverage base is the concentrate that seltzer water is added to too make soda.

[@narmale]

yeah, syrup concentrate, coke, dr pepper, mt dew, pepsie, fanta etc etc

[@studinthemaking]

Cool.

[@artkholodov2465]

1:06 another important point about the magnitude is that it isn't just an average 2000 men, it's fit and active men often carrying things all day, arguably one of the highest caloric-requirement demographics that exist

[@matthewbeasley7765]

Many of the young men in WWII would have come to the Navy borderline malnourished too. So many went through the depression and never had a chance to build much body fat. The Navy was the first time they ever experienced plentiful food.

[@gerardwall5847]

My father served June 1941 through December 1945. He said that it wasn’t until he entered the navy that he went to bed not feeling hungry

[@BeKindToBirds]

@@gerardwall5847 It was the same for me in the Army but I grew up pretty poor. I still miss the food I got then.

[@matasa7463]

@@gerardwall5847 He must've loved his time in the navy then.

[@J0hnnieP]

My Brother-in-law was on the Forrestal for a number of years in "Stores" as he put it. Hating coming to port because if you were low on the list, you got stuck, loading and then sorting through quite literally tons of food.

[@libertarian1637]

I’d suggest getting a scaled measure; it would make measuring off the plans a lot easier.

[@garywagner2466]

But not as much fun.

[@FuzzyMarineVet]

When I was cargo on an LST (USS L'Amore County, LST 1194) in 1978 I was volunteered for a working party loading stores in Rotterdam. The beverage base came in cartons that were huge and contained many large bottles of liquid.

[@jimdunlap7255]

Hey Steven was on Lady Lamoure 79-84.... remember unloading reefers prior to yard period n 81? Laughed when we pulled out frozen meats dated 75 and 76

[@studinthemaking]

@@jimdunlap7255 did you donate that “good” meat to the officers mess? Can’t let it go to waste!

[@KPen3750]

I absolutely love how New Jersey is pioneering the "Curator Standard" of measurements.

[@cruisinguy6024]

Not just that but the standard also references a 1990s Steven Seagal for width.

[@ranekeisenkralle8265]

It does fit, considering all the other weird measurements in use over there - and how much of a PITA it is to calculate back and forth between them. Inch, foot, yard, mile, gallon, pound, and what not else...

[@jastrapper190]

@@ranekeisenkralle8265 I’m an American Engineer and I love my country but I agree. Our measurement system is from the stone ages. You can send a man to the moon with it but the Metric system is just so much easier.

[@ranekeisenkralle8265]

@@jastrapper190 Just shifting the decimal back and forth is so much easier, is it not? And according to what I've heard clinging to the ancient system in use over there has cost NASA hundreds of millions of dollars due to calculation errors when transferring measurements back and forth between metric and mess-ric (Imperial)

[@jastrapper190]

@@ranekeisenkralle8265 Correct. But to be fair the ESA has wasted billions of dollars as well using just the metric system and bad math. The Japanese as well. That being said most people aren’t immersed in units and numbers all day every day but those that are will quickly realize how the Metric system is a vastly superior system.

[@Mark13tol]

The one freezer space for meat was larger than all 3 of the reefers combined on my last ship. As Jack of the dust I'd have to climb up onto the stacks of cases of meat and crawl on my belly to get something from the back of the freezer. We did however have an elevator that took frozen and fresh food from the reefer deck directly up to the galley. Storeroom were not quite as bad, we usually had an isle to walk through. In my 10+ years I did every job a cook does, including DCPO and stood pettyofficer of the watch in port. As night baker, we worked alone, usually with a messcook to wash dishes for us. Being that the crew of ships I was on was at most about 350, we had far less cooks to do everything. But the size of those reefers on New Jersey are staggering in size compared to even some on the shore installations on was at. Shore galleys would get deliverys daily so you didn't need huge walk ins.

[@markjordan348]

I worked at a industrial food distributor for 25 years. At the end of that our freezers were bigger than the battleship. Our refrigeration system ran with 22,000 lb of anhydrous ammonia. That cooled not just the freezer but the various refrigerated compartments with over half a dozen different sections for different types of produce. We had customers with more Refrigeration space then the battleship.

[@robertgutheridge9672]

I used to work in fruit packing warehouseswith large CA rooms for the apples pears peaches what have youWe're talking rooms that are now The small ones are 7500 ft², some of the largest ones I saw were 30,000 ft²and then 12 see a rooms on site at the packing plant and we had another 50 some scattered around the valleyI have no idea how many pounds of Anheuser so we used in the system a lot I know it took a couple tankers to fill the system when it was totally rebuilt

[@andrep7669]

but i bet your refrigerators were not sitting protected by 16"guns

[@CMDRSweeper]

Yuck! A broken cooling pipe / leak sounds really deadly if that goes unchecked in an enclosed space.

[@NoName-zn1sb]

space than

[@tomasthomas8563]

Never worked in commercial food service, but worked in shipbuilding in the construction of unrep drystores and refrigerated goods ships. The T-AKE class ships had huge 100ft x 60ft x 8ft high compartments stacked 5 compts high. The air was forced circulation with a pair of 7500cfm vanaxial fans for each compts. Transfer of ref/frozen foods into and out of storerooms was/is accomplished by 12ft x 6ft 5000lb capacity freight elevators. Main deck cargo staging area was also refrigerated with forklift size doors to move pallets to to unrep or vertrep stations.

[@alonespirit9923]

Something about that brings to mind a ship I learned of almost 20 years ago now, a tanker carrying orange juice, thirty-seven thousand metric tonnes of it in a frozen slush state. Just played in Google, ship name is Carlos Fischer.

[@ahoward2kable]

11:51 in GWOT era we would set up the slides but the vast majority just got thrown down and caught at the bottom then passed off. It's slightly quicker for each pass but it adds up. Fragile stuff like eggs would be handed down hand to hand.

[@arniestuboud]

Ryan, as usual an EXCELLENT VIDEO!! 1. OK, how did they get the large daily requirements of food (refrigerated, frozen and not) from the storerooms up to the galleys every dang day. Up what hatches with what lift assists, thru what WT doors with seals all around, using what poor newbies for muscle power? 2. Also curious as to what insulation is used in the walls and floors of these compartments. There was another comment about this. Would I want to put my bare feet on the deck of a berthing space directly above these reefers? 3. Yep. The general plans do have a few doors between these compartments missing. That is ultra high security - can't get in or out. Talk about glory holes!! There was another comment about this. KEEP THE GREAT STUFF COMING !!!

[@jamespollock2500]

In the 1990's-2000's beverage base is a cool aid type powder packaged for 5 gallon batch, sugar not included. It was also known as bug juice. Worked well for stripping corrosion from brass. If you left it in to long the color would start to seep into the metal.

[@seafodder6129]

Also excellent for scrubbing the deckplates in the main spaces. Especially orange...

[@johndebilt3505]

Did mess duty in late 60s, "bug juice" came in 2 flavors, orange & purple.

[@mongoose388]

As Im recall bug juice ws great for making the fire hose nozzles look great, but it ate away at the rubber. Hoses always failed when sent for regular pressure testing...

[@RedClover1987]

The cooks used it to clean the flat top griddles after every meal.

[@trulyinfamous]

I bet it's the citric acid that helps. Citric acid is a natural chelating agent that removes rust and other corrosion while not damaging the base metal.

[@MR2Davjohn]

Beverage base is usually Kool-Aid powder, milk powder, plus some sort of liquid beverage base. Reefers and freezers on my ships were much like those. Ours were everything that goes into your fridge separated from everything that goes into your freezer, meat included.

[@stevepotthast4911]

Beverage base could include syrups for Coke, Pepsi, etc. Ships had soda machines that mixed the syrup with carbon dioxide and water like the ones fast food places have.

[@davidbarnsley8486]

What an incredible tour I just can’t get over all the cooking staff that you must have doing there cooking whilst above them there may be a battle raging 👍👍

[@lexington476]

When the ship was in service in the 80s was the original refrigeration and freezing equipment from wwii still working or did that stuff get replaced in the '60s or '80s?

[@KPen3750]

I believe so yes for the big freezers, it is a series of chilled water pipes that run back and forth several times to cool and freeze the room. Same way they cooled the magazines, granted I was only in the big ones once. I imagine its the same style, but just the pipework and fittings were changed out

[@SeanBZA]

@@KPen3750 Looking at those evaporators they are steel pipe, so the refrigerant is anhydrous ammonia, so, while the evaporators, pumps and such could all be the same design, made by the same companies, they certainly would have all been serviced, refurbished and replaced a few times already in the interim, and very likely the piping was pumped down, flushed with dry nitrogen to remove the ammonia, then stored with pressure, so as to keep it from corroding. But reactivation likely all the pipes and evaporators were new, they corrode when not in use, as the freezing normally is what keeps the corrosion at bay, and the heat kills them. Pumps certainly would have needed a service, new bearings, new seals, and new oil, as they probably had been stored correctly with fresh oil and filled up to remove any air spaces. Open pumps, likely Blitzer, and the refrigerant water plate and tube heat exchangers certainly would have been replaced, as they likely were rotted out by the sea water. Ammonia as refrigerant for sure, when the ship was built it was the safer refrigerant, not as dangerous as methylene chloride, the first refrigerant used. Still going to kill you, but not going to explode as well.

[@MutsumiOtohime78]

I'd love if you did a full break down on Under Siege since you mention it on occasion, I know it was filmed on the USS Alabama mostly but I was recently at the USS Missouri Museum and they have a new exhibit on the Missouri In Film and they mention some scenes were filmed on board the Missouri, and you can tell because in some of the outdoors shots you can see the distinct twin funnels of the Missouri as opposed to the single funnel of the Alabama.

[@ant4812]

What insulates those freezer spaces? I worked for a little while back in '87 at a meatworks (gone now) that was about 90-100 years old at the time. The freezers there were lined on the inside with wood about 3 inches thick, with about a foot of cork between that and the brick walls.

[@Nick-bb4nk]

Probably asbestos lol

[@ant4812]

@@Nick-bb4nk Guess you're right. I think I saw an asbestos sign in the video. I wonder what USS Texas might have had at the start. I imagine the sort of thing I described probably isn't a good idea in a battleship. While they were pulling down that old meatworks some guys doing metal cutting work started a fire in the cork freezer insulation. That burned for days despite the fire brigade dumping tons of water into it.

[@SlavicCelery]

@@Nick-bb4nk Thus all the asbestos warning signs around during the tour.

[@Luckyfeller]

I worked in an abattoir. There used to be the blast freezer that would freeze a full side of beef for export. It needed to be frozen as quickly as possible without burning the meat. We would have to open the door and stand away from the door and take a few slow breaths. Otherwise, if you just went into it, it would snap freeze the surface of your lungs which can help cause pneumonia. Our trousers used to get damp around the bottoms due to washing the soles of our boots entering and leaving for lunch or toilet breaks. After being in the freezer for 2 minutes our pants would be frozen.

[@wacojones8062]

I have cleaned 4 inches of blood out of large freestanding Army refrigerators. I did 14 days of KP in total in my 2 years on active duty. Half of that after basic at the Drill sergeant school at Ft. Lewis while in holdover status waiting for the security checks to clear for secret level.

[@julie982]

As part of a class I took several years ago, we toured the food service freezer of a major Big Ten University. They fed around 9,000 students three times a day. Their freezer was huge! Makes the spaces on the ship look tiny. Besides floor space, it also had high ceilings--they had shelving to use all of their space efficiently. The reason the freezer space was so large is that they stocked it in August for the entire academic year--so enough frozen food for 9,000 x 3 meals a day x 9 months. One February we had an ice storm that knocked out power to much of the city, however campus foodservice still had power. Since it was February and getting close to the end of the academic year, they had the space and took in all the frozen foods from a couple of manufacturing plants so that they would not lose their supplies or product. Massive, massive building!

[@HereticalKitsune]

Magic! He slid the box down to himself! D: I have worked in food storage before, deep freeze storage for pizza. Our warehouse was about five time as tall and even bigger, but a single room. Given it was on land, nothing surprising there. It was at a cozy -35°C and I worked there during a hot summer which led to a massive 70°C temperature difference between warehouse and outdoors, all within maybe 15 meters.

[@dgax65]

The only time I ever saw the inside of the reefers on the USS Enterprise was after we went into drydock. The air wing was gone, the crew was living ashore and meals were on the accom barge, so the ship was half empty after working hours. On duty days, when not on watch or doing maintenance we would explore the bowels of the ship; naval spelunking as we called it. When the ship is fully manned, most divisions don't want outsiders roaming around in their spaces. While in the shipyard you could get into a lot of spaces you'd never have access to while at sea. There was a massive amount of space dedicated for reefers and dry stores. When you saw how many pallets of food and sodas were brought aboard every UNREP you knew they had to have a lot of space to store it. I also heard that they would put bodies in the reefers until they could fly them off on the COD. We had a guy who mess cranked for a while and was terrified of going into one particular reefer that was used to temporarily hold a body.

[@cameronsimpson8152]

Love your work Ryan. I'd like to see a video on all those little things that didn't go so right in the original build or subsequent refits. They end up as dead spaces or similar. We know it happens!

[@williamdegnan4718]

Beverage base is mixed with water in the "bug juice" cooler/dispenser.

[@johnnyfair]

I liked the bug juice. Red was my fave.

[@BonsaiBlacksmith]

Yeah in the scouts thats all we drank at camp

[@tomayrscotland6890]

I Live in Scotland and I love the tours around the battleships, It would have been great to have been part of the crew of such a massive ship. Thanks for your tour yet again.

[@puirYorick]

Spent time working in a bonded warehouse that had a railway spur line for shipping gods in and out via boxcars. The spur accommodated around six boxcars plus the loco with the roll-up door shut behind it. The reefer part of that warehouse was a mere fraction of the footprint of the whole facility which was multiple city blocks in size but the reefer area had a huge garage door on the one end where full sized propane forklift trucks drove in to retrieve stuff. My actual employer was not one of the clients renting reefer space so we weren't meant to enter the footprint of other companies "turf" since it was there under customs bond. It was full height to the over two storey plus building with roadways to let the fork truck move around inside. Wouldn't like to estimate the volume from only peeking at the entrance but it was massive compared to the pair of NJ reefer sections you showed.

[@kauske]

It really depends on the capacity of the place in question. Most places food-service wise get supplied weekly, so a walk-in-closet sized fridge and freezer space is adequate to keep food for the weekly rotation. I've also worked at a place that had 8 banquet halls, 3 on-site restaurants and 6 board rooms with a total daily capacity of something like 20000 meals. They had a kitchen crew in the hundreds, with about twice as many FOH. The walk ins were so big they also contained refrigerated work rooms for doing large volumes of prep without letting the product warm up in a hot kitchen space.

[@dutchman7216]

I work for a hotel casino in southern Nevada and the refrigerators and freezers aren't really much different. Except if you get stuck in one of the refrigerators or freezers here there's actually a way to push a button and a door open up automatically to get you out safely.

[@johnyarbrough502]

I was surprised the door couldn't be opened from the interior. In the 50s my family bought halves and quarters that were cut and stored in a commercial locker and there was a mechanical connection to the outside latch.

[@ilenastarbreeze4978]

@@johnyarbrough502 probably has to do with water tightness, as these spaces are designed for that. the interior latches on freezers probably arnt water tight or made a vulnerability

[@tomhenry897]

Believe original freezers didn’t have safety bar but when people started getting locked in standards change Still come across ones with out safety bar

[@matthewmartin5763]

Fascinating. I used to work for Costco. I have to say, I was impressed by the size of the refers & freezers. Anyone who's been to one knows that the refer area is it's own huge space with isles.

[@matthewmartin5763]

BTW Established titles is a scam.

[@NoName-zn1sb]

its own

[@jacobv6505]

i spent about two years in fast food at three different places if you combined all the fridge/freezer space you might get a room the size of one meats room on the battleship! but then again we got deliveries either once or twice a week, a whole month would need so much more

[@richcruse2689]

I never worked on these units when I was stationed on her, but on my second ship, AOR-7, a supply ship I worked on those refers some. We did run R-12 as many asked. Even today I still do HVAC&R.

[@Adept893]

Thanks man I was so curious. Do you think each compartment has its own compressor or where there like 2 or 3 for all(i would guess more than one for redundancy)? Where were the condensers?

[@richcruse2689]

@@Adept893 the units I worked on had ability to cross connect them for use on each unit. We would need to do maintenance on them, and had repairs to do. Condensers we’re in the room with the compressor, usually built onto a common skid. Two compressors, two condensers, attached to series of valves to allow alignment as needed.

[@NoName-zn1sb]

@@richcruse2689 Condensers were

[@Niftynorm1]

Was on a WW2 sub tender the Proteus (AS-19) and our storerooms were a lot smaller but still larger than in a standard restaurant. Stocking up was a major operation and we would have a very heavy 'sick call' those days. LOL.

[@johnnyfair]

I was on a frigate in the 80s. We would raid the freezer some nights for ice cream. The one freezer and two refrigerated rooms were below our berthing. Each was about the size of a small bedroom(maybe 20x12.)

[@ianmcfarlin3384]

I’ve worked in food service my whole life. This is definitely BATTLESHIP sized!

[@dundonrl]

Having loaded food on-board a large deck amphib (USS Essex LHD-2) which is about the same size as an Iowa class BB but up to 3000 people on board I'd guess the freezers and refers are about the same size, which is HUGE!

[@Moredread25]

Wow, that's a lot of space, but it makes sense. The only navy refrigerator space that I've seen packed was on submarines, so the scale of these spaces gives me an idea how many more people battleships have over submarines today.

[@armorhide406]

I mean if you're used to subs I imagine even a destroyer's gonna seem spacious. I'm on a carrier in the yards and I think it's kinda cramped

[@matthewbeasley7765]

Watching smarter every day I learned that on a submarine, it isn't just food, it's shielding too.

[@gofastparts4u]

The Established Titles thing has been revealed to be a scam... There's a video about it here on KZbin.

[@AvengerII]

When something is too good to be true--! Yeah... a red flag for me was that one person involved in this has the name "Yip." That doesn't sound very Scottish to me! 😂

[@AvengerII]

Apparently, Kamikoto Knives is also a registered trademark of THE SAME Hong Kong-based company that's running Established Titles. Remember this name -- Galton Voysey. They're a direct-to-consumer brands developer. They borrow a Japanese name to make their product sound legit! Oh, this takes me back to the 1980s when they ran those Ginsu Knife commercials and had demos of the knives cutting aluminum cans! 🤣😂🤣

[@DrBanko]

They can’t remove it from the video once it’s published… kinda stuck with it now

[@LeftCoastStephen]

My son gave me on a few years ago! Knew than that it was somewhat less than advertised but as it came with a very nice bottle of single malt, I didn’t really care and enjoyed the idea it represents. As long as some of the money goes where it says, I’m ok.

[@technophant]

@@DrBanko videos can be changed and reuploaded.

[@franzfanz]

I used to work in a butchery. There was a way to open the freezer doors from inside, this didn't help when a butcher stuck his steel into the locking hole as I found out once. It was only for a few seconds but frightening nonetheless. Needless to say, checking the freezers and coolers for people was a requirement of the closing manager before they locked up for the night.

[@Mariner311]

Closest I got to working with the Mess/Supply folks was Vert-Replentish pallets aboard if the HC helicopter was down - AMAZING amounts of food - served on Aircraft Carriers down to Frigates - honestly food was even better on the small-boys - only feeding 200 odd folks than 5K.

[@MichaelBridges-ks2hu]

They look like house old freezer compared with the ones we had at the turkey plant I worked at in Waco. TX. Ours was about 75 or 80 yards wide and 100 yds deep. And 3 levels tall.

[@steverpcb]

A friend was on nuclear submarines and tells me that the freezers would always fail a few days after leaving port, requiring the contents to be eaten imediatly :( This resulted in unlimited icecream being the first :) The rest of a 3 month deployment without surfaceing was then on cans and dried rations :(

[@cbr2317]

Wasn't that bad but yea chill box went out got that was a stinking mess.

[@stevepotthast4911]

I spent my 20 year Navy career on nuclear submarines and never heard of any boat having a freezer fail like your friend described. Sounds like he was pulling your leg.

[@steverpcb]

@@stevepotthast4911 He was on Churchill class such as HMS Courageous, the freezers did fail :(

[@ChiefMac59]

I worked in organic vegetable field and our cold storage was about 4 times the size of the entire battleship. We moved the entire inventory every day. We didn't use freezers but kept our buildings in the upper 20s at all times

[@GaryED44]

I worked at Jack in the box back in 81 and the combined freezer and Fridge area was about the size of the Thawing room!

[@10splitter]

I worked in food and beverage for three years while in college, in the 50th floor restaurants of the IDS building in Minneapolis, after the restaurants closed at the end of the day, the next eight hours were spent hauling the next day's potables up on the freight elevator.

[@kaelposavatz9504]

Re: beverage base. Soda comes as a thick syrup that is then mixed at the point of sale. Assuming the current mix of a 5-to-1 water-to-syrup ratio was valid during New Jersey's Vietnam deployment, 194,688 gallons of soda were consumed.

[@marinefirstsarge509]

My father was engineer on the USS Juneau during Vietnam. He had a lot of stories about the refridration system for food storage. Apparently no matter what the command staff tried to do the "snipes" always got into the food, even the food for the officers mess was fare game. There was no AC in the boilers back then so being is the Pacific was hot as hell!

[@garywagner2466]

Let’s add up how many people try to define “beverage base.” Must be 200 by now. Great video, Ryan. New unit of volume: one cubic curator.

[@sphinxrising1129]

You all should have seem the refrigerated & freezers my old base has (Ft. Bliss), as each could easily have 20 or more semis entering & leaving at any given time.

[@Buck1954]

Most of the fast food restaurants I have designed that use walk in freezers/refrigerators are between 100-200 sq. ft., or about the size of the access room to the ship's coolers. I have seen some restaurants with around 400 sf F/R. I remember the reason the Titanic's stern stayed buoyant for so long was because of the refrigerator freezer compartments.

[@jamesa3818]

I used to work in commercial kitchens, worked in a 4 star restaurant with seating for about 200 guests, plus a 200-guest function room. I think just one of those meat storage rooms is bigger than our entire cool room. I think the big meat storage room would be the size of both our cool rooms, our freezer and our upright refrigerators combined. Of course, we only need to hold 2-3 days worth of food on hand as we just bought fresh produce daily. Not like a battleship trying to feed 10 times as many people for 30 days. When I think about it, relatively speaking we had way more storage space per person per day than a battleship has.

[@aland7236]

Definitely larger than the deep freezers I spent time in, ceilings are much lower though. Having a half a half a cow hanging on a hook would have been an enormously inefficient use of space, cut em up and put them in a box to stack.

[@scotteriksen4825]

I went to AC&R "C" School ,EN2 on the USS Hermitage LSD-34,72-76 ,I was in charge of the reefer and A/C machinery ,I still have my "wheel book" with all my refrigeration notes in it.

[@DeadlyGopher]

Hi! I have a random question, what was the refrigerant used? Or was this something like chilled water? Thanks!

[@scotteriksen4825]

@@DeadlyGopher The reefers used R12 with the refrigerant directly going into the coils in the boxes,we had twin Carrier 3 cylinder compressors with the reefer machinery room and reefers on the port side,The A/C units were 5 cylinder Carrier radial compressors,2 port and 2 starboard using R22 with the refrigerant going into chillers with the chilled fresh water circulating to all the evaporator coils around the ship.

[@JATWARJ22]

I would love to see the compressors for those walk ins are there any fans turning the air over for the evaporator coils? and what is the type of refrigerant being used?

[@micahrogers4928]

I worked at a meat packing plant with over 200,000 SqFt of refrigerated warehouse, and 15,000 of freezer space.

[@googleaccount6761]

Beverage base is orange juice concentrate and tea concentrate.. the big juice was always in powder ..many beef broths and chicken stock was concentrate form also. Hope that helps

[@normieville594]

Link to the PDF of plans mentioned in the video? Sounds like great reference for modelling!

[@BattleshipNewJersey]

maritime.org/doc has them!

[@reagan3857]

I used to work in a food service warehouse (in the freezer for 12-16 hours a night, yippee!) the freezer itself was 200x200 and the pallet racking was about 40’ tall

[@williamgibb5557]

After eating a great turkey meal,I'm hungry again! Thank you Ryan.

[@robertgutheridge9672]

the battleship freezer really aren't that big I mean they're big but I used to work in Apple warehouses and controlled atmosphere CA rooms We're talking rooms that each one will be 7,500 to 15,000 ft² and 40 to 50 ft high. the packing plant where I worked We had 12 of those rooms. just to store apples or other fruit at the plant plus another 120 CA rooms for long-term storage'. New Jersey definitely got some big freezer and refrigeration spaces but not the biggest I've seen

[@garywagner2466]

Did they sail around the world?

[@CAPNMAC82]

Beverage base is the fine powder concentrate. They were in tins & containers measured by volume, ans therefore gallons (231 cu.in. per gal.)

[@klsc8510]

The ONLY food service job I have had is train engineer on a dinner train. On a trip on AMTRAK, I did get a tour of the kitchen area of a dining car on the Texas Eagle train. Oh ya, one day I did have KP in Air Force basic training. I don't remember much about that day 50 years later!

[@thepilotman5378]

I've worked in chain restaurants that store enough food in the walk-in for a week. On average I'd say the restaurant held 350-400 people per day. The walk-in was probably 6'x10'. Ceiling height didn't vary from the normal. I honestly am impressed that the navy could fit so much mass into so little volume. 2000 people in their hungry prime require a ton of food

[@mdhofstee]

Beverage Base I would think would be Bug Juice but a quick search seems it would be done by pounds as it was a powder. The only other item I could think of is soda. If it is soda then it would be mixed 1 part base with 5 parts of carbonated water. As for the reefers not bad size. The heights are a bit low but not horrible. I worked in several locations that had a freezer that was about 10 feet by 10 feet. We could last about 5 to 6 days after serving about 2000 people. Out Fridge was about twice the size. A good portion of that was for defrosting the meats. Yes we had the meats. If you do not have to do inventory on a daily basis you could pack in the units pretty tight and create a walk way by the end of the first week. The key is packing the units so that you have access to everything on a daily basis without having to rearranging things. Its a delicate process but if you know what each day is going to require then its easy to pack it in.

[@BigT81]

Ryan love the content and how the channel has grown! Hope to get there to visit. Please try to steer away from the Fail Ventures sponsors. Doesn't shed the best light on the channel.

[@garywagner2466]

So send them a check so they don’t have to. Easy.

[@LoPhatKao]

i may be talking out my aft, but 'beverage base' is more than likely the syrup they add to carbonated water to make soda pop similar to the canisters they have in restaurants and bars

[@grizwoldphantasia5005]

It's just bug juice AKA KoolAid, not carbonated.

[@ryand487]

Beverage base in the 60s was one gallon big juice concentrate mixed with 4 gallons of water and put in the chilled drink machines. You'll still see the machine at your local taco joint except it's filled with horchata

[@tomprivate3362]

What type of insulation is used inside the walls of the compartments? Were the different freezer rooms kept at different temperatures? It would be interesting to see the other storage areas for comparison.

[@eliotjones9835]

I saw the refrigerator's on the battleship North Carolina in 2021 I thought that was pretty amazing.

[@Brian14237]

what is the reason for the gong pull vs just making the doors openable from the inside? or was this just an oops we forgot and it was easier to do the gong instead of redesigning the doors?

[@MaxTSanches]

Glad the refridgerators were in the armored space. One hit through the refridgerators could disable the ship. :)

[@randyogburn2498]

Not only is it square footage but cubic footage. All those spaces are about a curator tall.

[@JRiffle_HeaveHoStudio]

The coils are very similar to those in the old kitchens in the sublevels of Biltmore, thought admittedly much much larger.

[@Pamudder]

Was there a central refrigeration plant in the engineering space or separate units for each reefer or freezer? Separate units would reduce the loss of foodstuffs in the event of a mechanical failure.

[@johnyarbrough502]

Probably one plant for the whole layout. At 5:25 it looks like there's a single Refrigeration Machinery Room just aft of one of the meat rooms.

[@lordquintus1419]

Hello, loved the video and absolutely love the channel, been watching for maybe a year now if not a little less, wanted to send this not out of anger or any thoughts that you are bad or did anything wrong because i love the channel but I wanted to make sure you knew about the recent unveiling of established titles as a scam. Figured you’d wanna know and make sure you get out of that sponsorship as best as possible while still not getting in legal trouble and all that other stuff. For more information on the topic there are a few large investigative youtube channels that focus on scams that have posted about this and I suggest looking them up, as this is a recent development you may also be able to find a few more professional news stories as well. Best of luck and I can’t wait to see what else you make videos on!

[@garagegeekguy]

It's fitting that you are a Lord

[@patraicemery]

It is actually not uncommon that ships would carry more FFV then frozen. Many times during underway replenishments we would receive FFV from local food purveyors (for instance in south America we got lots of south American fruits and vegetables) so this probably added to that total. Most freezers reserve as much space as possible for meat. Vegetables, and to a lesser degree fruits, can be stored easily and longer in cans. There is really no point in getting fresh green beans, or even more so frozen using real estate for meat, when canned will do the job, this however is kind of the opposite in the flag messes where food presentation plays a factor and FFV was preferable to canned or frozen...if possible. Also beverage base I assume they meant syrup for soda or something similar which comes in plastic bags you attach a hose to

[@imperfectlump6070]

My father served on a sub tender. He said someone tried making off with a side of beef. They knew the count was off. He told the guy to "find it" or else...

[@Dysan72]

I'm just imagining the threat being "Find it or become it, My count needs to be right."

[@imperfectlump6070]

@@Dysan72 the threat wasn't that the count needed to be right but that he would turn him in if necessary. They were going to search until they found it. My father said he had no idea what the guy thought he was going to do with a side of beef as a machinists mate.

[@oconnorsean12]

I ran 2 hotel kitchens and my walk-in coolers and freezers were one third the size. The amount of refer space on board would be a dream come true! And a dedicated thawing room 💔

[@Willstangv6]

Hey man, I love your videos but you might want to rethink your sponsors Established Titles and Komikoto knives.

[@svenben9868]

I was not in the Navy, but I did spend 2 years in jail working in the kitchen for breakfast and lunch service. Beverage base as I have heard it in my expirience is a super concentrate color/flavoring.. we would mix it in big 30 gallon vessels. The concetrate was so strong it stained whatever it touched. Be it your skin or a metal counter top didnt matter. It wore off, not cleaned off. You could scrub until you bleed, your skin was still stained in the days juice flavor..

[@Bugsworth]

In a refridgerated store, the same as any other, you can expect to see Pallets, Roll-trucks, pedestrian and other Fork trucks of various types and sizes, together with an area for the charging of those. So i wonder how the crew lifted all the stock around given the hatchways do not easily let wheeled trolleys through?!

[@mpeterll]

Just a thought: With modern aircraft carriers carrying more than twice that many crew, and being expected to remain at sea for longer, those refrigerator spaces are probably about the size of aircraft hangars.

[@grizwoldphantasia5005]

Not much bigger, only need to be twice as big for twice the crew. They resupply at sea every 2-3 days for fuel, ammo, and food.

[@kevincrosby1760]

@@grizwoldphantasia5005 I served on a Replenishment Oiler, a.k.a. a Supply Ship. You are correct that the carriers and other vessels in the CBG replenished fuel, food, ordnance, and supplies on a regular basis. This being the case, our reefer and freezer capacity was measured in 100's of tons...each. We used forklifts to move the groceries around.

[@crp5591]

What was the refrigerant used and could you elaborate on the cooling plant for the ship? I am guessing there was a bank of compressors somewhere in engineering. Where were the condenser coils (if any) and where and how would those vent out?

[@davidpawson7393]

I would guess the condensing coils are cooled via sea water with the popular freon of the time which I don't know as my EPA certification was for R-12 which hasn't been used since 1996. However I'm currently restoring some equipment that uses R-12 and forgot just how good anything with wood grain was.

[@crp5591]

@@davidpawson7393 Right! I forgot to think about the fact that there are a zillion sea chests on that ship... Draw in sea water to cool a heat exchanger for the refrigeration system.

[@narmale]

ammonia would be my guess, its the go-to for big and long lasting due to the low head pressures

[@matthewbeasley7765]

I'm real curious about the cooling plant myself. But I can add that the cooling equipment is located in the next space aft on 4th deck. It uses up about 1/3 of the space and then the rest is dry storage. I have no idea if it is the entire chilled water plant or is just for the food storage and there is another elsewhere on the ship for the magazines.

[@richcruse2689]

@@matthewbeasley7765 couple of things. The refrigerated equipment aft was just for these refers. AC was done via chillers installed in the 80’s. They were in a separate space, chiller rooms off Broadway. As has been mentioned before magazines just circulated sea water for cooling them. They were not changed from the original build. Chillers we’re used to cool other areas attached to Air Handlers throughout the ship. Many are still used today, although the chillers are not running.

[@Trump985]

I have never worked in food service but I do work on tugboats. Considering for 6 men for 30 days at sea we fill 2 chest freezers and most of the available space with food drinking water and spare parts. I would have expected a more food space for 2000 plus men. I wonder if when they get underway if they have a similar situation as we do food parts ect stored in the heads, in cabins, ect? I remember a long trip we had so much food stored in the crews head the only one that was useable for a week was the captains head! Now we obviously way over stock the boat because getting food is only possible when refueling at shore and we’ve had a few times they had us refuel at sea off a barge and run another 30 days with no way to restock food. Also we carry about 45 days worth of fuel so if we’re standing by a rig and not towing 24-7 that fuel can last a hell of a lot longer than that. Replacement crews sometimes don’t show (they get sent to a different boat) so I’ve been stuck on a boat for months more then once.

[@donaldwallace7934]

Nope. No food was stored outside of reefers or dry storage. I served on New Jersey back in the eighties.

[@grizwoldphantasia5005]

Mess-cooked on USS Midway about 1973-4, three of us breaking out food from the forward reefers (frozen veggies @ -20F, ice cream @ -20F, and dairy @ 34F) to the aft galley. Meat reefers were up forward. Once we had 6 dead naval aviators in the meat reefers; a plane and rescue helo had crashed, I think. You can guess the jokes -- "I think I got an admiral, this is pretty tough" -- "My chief steak is tougher". The reefers could be unlocked from the inside. I used to take catnaps there once in a while, knowing it was just about the last place anybody would look for me. If you've ever seen the Caine Mutiny, lemme tell you, those frozen strawberries are delicious! Every once in a while, we'd ask the 1st class cook in charge if the officers had had any frozen strawberries recently, take a 3?5? gallon container back to our berthing area, and it would be gone in 15 minutes. Whenever the cooks division or supply department command changed, they had to spot inventory things, and apparently always inventoried the frozen strawberries; I guess they'd seen the movie too. We'd stash them in a corner and bury them under a pile of frozen broccoli. We weren't allowed to touch anything, only the officers could, so they were shivering away in foul weather jackets, gloves, knit caps, pulling off these -20F 40 pound blocks of frozen broccoli to find the frozen strawberries, and we were standing around in t-shirts watching officers work for a change. Good times! Once had a contest to see who could get the most on a 2-wheel dolly from the reefers back to the galley. I chose sterilized milk: two pointing out, six sideways, tilt the cart back; then two more pointing out, 5 sideways on top, and finally 4 more sideways, 19 cases, 800 pounds I guess. Got all the way back, almost running once I worked up speed. Every hatch has beat up ramps; I hit them hard to jam them in place, yelling "make a hole", and some damn fool officer inspecting an AFFF station just sneered at me until I brushed him back pretty rudely, but I never heard about it, so I guess he was too embarrassed to complain. Here's an excellent description of sterilized milk and the only thing it was good for: cereal, with a ton of sugar. Although we never stirred; if you couldn't see the weevils, you added milk and sugar and ate. If you did see the weevils, you dumped it and tried the next box. Usually 2-3 would be good if you picked up six. patch.com/missouri/sunsethills-crestwood/bp--navy-tales-life-and-food-aboard-an-aircraft-carrier-part-3

[@matthewbeasley7765]

The deck between the crew berthing and the freezers is the armored deck, correct? But there is no splinter deck? Are each of the trunks a "glory hole" that have one way in and out? It looks like 5th deck under is dry storage and under the forward most compartments there is some on 6th deck to either side of the shaft alley. Following on the plans it looks like some doors are missing; for example you went from the thawing room to meats store 4-177-2-A, but there is no hatch on the plan. (Clearly there must be one more somewhere because there is no other way into the port side without that door.) It looks like the steering gear access gets a trunk all the way from 2nd deck, but the provision spaces all have trunks to 3rd deck only terminating in the berthing. I'm thinking those must be the worst berthing spaces on the ship. 24 hours a day there would be men hauling the provisions to feed 2000 men up from stores. No doubt it would be heavy traffic all the time. This sure would have been a great place for some dumbwaiters to haul the food the 2-4 decks it had to be raised to get to the galley.

[@arniestuboud]

I spotted the missing doors too. Glory holes indeed. But I guess that because no one was doing anything long term in there, especially during GQ it was acceptable.

[@CommandProMC]

I'd like to see the refrigeration equipment. Could you make a video showing it?

[@robertyingling8193]

In most of the places ive been the walkin and freezer are about one of the smaller compartments.

[@armorhide406]

When you get used to living on a carrier, a battleship seems small

[@donaldwallace7934]

I bet it does seem small. But serving on New Jersey was such a unique experience. I feel fortunate to have been assigned to her! 1982-1985 🇺🇸⚓️