Galley Question

[artbyjody]

Are there monohulls designed with a center galley vs the typical port or starboard orientation?

[danjarch]

yes, they're really big and expensive though.

[sailingdog]

The centerline is generally reserved for the passage way through the boat, since it usually has the most headroom. You'd have to get up to a pretty big boat to find a galley on centerline, and it'd probably be a custom build.

[Sasha_V]

at 26 feet loa...there is mine. the galley is arranged in a horshoe encompassing the bulkhead between salon and v-berth. the sink is just to starboard of the mast, the stove is gimballed ans slides out on lockable drawer slides. when serious cooking is going on...no one goes in or out of the v-berth except via the forwards hatch. this actually works well...especially since the head is no longer in the v-berth

[artbyjody]

Thanks for the inputs - Sasha that sounds pretty interesting actually, and probably a much better layout.

One of the design issues I am working around refitting my boat is that when heeling - its always the kitchen area to get to and I like the idea of it being centered vs trying to hold on. But I think the reason it doesn't happen often (as suggested) is that its kinda hard to fit it when beam is less than 15ft - but at least your setup provides a unique implementation...

Thanks for the inputs...

[JohnRPollard]

Also, take a look at some of the Gozzard designs. They tend to have unusual galley and salon arrangements along the lines of what you are describing. Another one is the new Island Packet SP cruiser. One other boat I'm familiar with that has an arrangement which sounds similar to Sasha's is the New York 36, built by W.D. Schock.

But I'm not sure it could be done too well in a Catalina 27 (is that your boat or am I pulling that out of thin air?).

[WinterRiver]

Sasha, that sounds like a very practical layout. Can we see a picture?

[RickLaPaz]

You may need to plan your meals around your intended course and tack. On our boat we only cook on starboard tacks so as not to get thrown into the stove. On port we eat pre-cooked stuff. Downwind? Anything goes...........

RB

[woodenboatfittings]

On the other hand, given the International Rule of "port gives way to starboard," a single-handed cruiser is most often designed with the galley to port. Then when you want to stop for a meal you heave to on starboard tack to maintain right of way, while at the same time not having your stew sliding off onto the cabin sole....

Mike

[Plumper]

The galley on my boat is fairly well centered. Because I use a Dickenson Diesel stove with a large charley noble it can't be gimballed. So the stove is forward right by the mast (almost midships) in the lowest part of the boat where it heats the entire boat. (It is also the heat source) Aft of the stove are the sinks (almost midships). The U shaped counter runs around the port side between the two. You can see it here: