Athwartship Gimballed Stove design.

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  • 11 Aug 2018 00:48
    Reply # 6472482 on 5028985
    Deleted user

    in response to various questions:

    - as to convenience, i fabricated the pivots and hangy parts in a few minuits. i don't think it would have been any faster to design brackets to hold the stove still. i did have to design a niche bigger than the stove/oven to leave room for it to swing, and if i had not done that i could have had a bigger or even 3 burner stove. oh well. this one was cheap. im not overthinking it. 

    - Arne, i like your idea with the dive weight, but the hippies i sail with are always yelling at me about putting lead near the food?! maybe a decorative cast iron something else. 

    - drummer dosnt heal very far, the stove has an ss fid all the way around, the niche has an additional wood fid around, my pans are fairly deep and my pressure cooker never spills. so i use the pivot when i need it and leave the stove locked vertical when i dont.

    -the pivot was nice for not spilling the preheat alcocol for the kero burners while preheating. but i replaced the alcohol cups with bigger deeper ones and that is no longer an issue either.

    i guess i didnt think about it much, the previous stove was 3 burner and had no oven, i sacrificed some space in my paint locker for the oven so i thought the change would help turn me from someone who paints to someone who bakes. in the end the paint just spread out to more lockers. 

  • 08 Aug 2018 10:27
    Reply # 6422238 on 6421430
      But there's nothing like a pressure cooker for when it's rough!
    And you can even make a very fine loaf of bread in a pressure cooker ! 


  • 08 Aug 2018 08:20
    Reply # 6422040 on 5028985


    I've got used to my one burner fixed hob now, and rarely miss gimballing. Only occasionally do I feel the urge to cook while beating to windward, and then it seems to me that what I need is not gimbals, but the hob mounted on a kind of seesaw surface, that can be left fixed horizontal most of the time, but can be secured with sliding bolts at, say, +/- 15˚ to the horizontal when hard on the wind. It would be good to have a fiddle rail around this tilting surface, with enough room to stand the teamugs while I'm pouring boiling water.

  • 07 Aug 2018 22:56
    Reply # 6421430 on 5028985

    I've gone off the idea of an oven, concluding that in this case, More Is Less.  The boat I'm building may be the biggest 26ft boat on the planet, but even so - I like to have lots to hand in my galley and decided the stowage would be more valued.  I may come to regret this, but am hoping that, as in the past, ingenuity will outweigh inconvenience.

    I don't quite follow your reasoning, Margaret: pivoting a stove is usually to stop liquids from spilling from a pan when the boat is heeled.  With an athwarthsips cooker, the usual solution is simply to use deeper pans.  I may be missing something, but surely there is still a risk of shallow pans tipping out their contents?

    My two-burner Origo (the modified version and courtesy of The Great One) will be fitted athwartships.  I think my pans are deep enough - I've 'lost' some of the ones that I had on Badger.  But there's nothing like a pressure cooker for when it's rough!

  • 07 Aug 2018 13:42
    Reply # 6420220 on 6418765
    Deleted user
    Margaret Drummer wrote:

    For what it is worth, i hung a two burner kenyon kerosene (paraffin)  stove with oven from two ss posts i added (center front and back) just about the height of the knobs for my athwartships stove and oven. I lined the niche with stainless sheet from the chattareria, and added a lock for when i don't want the pivot. the only silliness is that if the lock is off i may have to keep a half full kettle of water on the one burner when i have the cast-iron on the other. the previous version had dive weights screwed to the bottom but they dont seem necessary. The stove was 50$ on craigslist. 

    Huh - so you did gimbal the stove with the pivot fore and aft.  What's your verdict about the benefit vs complication?


  • 07 Aug 2018 10:30
    Reply # 6418891 on 5028985
    Anonymous member (Administrator)

    Looks good, Margaret.

    Just a thought: How would it be to have a 2-3kg lead weight permanently clipped to the front rail /bar of the stove and just slide it left or right to balance the stove with different pans and kettles on?

    Arne

  • 07 Aug 2018 08:10
    Reply # 6418765 on 5028985
    Deleted user

    For what it is worth, i hung a two burner kenyon kerosene (paraffin)  stove with oven from two ss posts i added (center front and back) just about the height of the knobs for my athwartships stove and oven. I lined the niche with stainless sheet from the chattareria, and added a lock for when i don't want the pivot. the only silliness is that if the lock is off i may have to keep a half full kettle of water on the one burner when i have the cast-iron on the other. the previous version had dive weights screwed to the bottom but they dont seem necessary. The stove was 50$ on craigslist. 

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  • 17 Aug 2017 10:07
    Reply # 5033600 on 5028985
    Deleted user

    this has been an interesting subject, I am not going to disagree on any point on this as I think your style of cooking is a big factor in this. 

    on veterarta we had a Taylors cooker solid mounted it was ok but the best item was the sink a deep plastic bowl it never blocked and the washing up could be done on deck, however, we did lose a lot of teaspoons.

  • 16 Aug 2017 22:35
    Reply # 5033020 on 5032833
    David Thatcher wrote: Maybe because when you look at most production boats they all seem to be built to the same formula. The galley on one brand of boat is just about the same as the galley on another brand. There is not a lot of thinking 'outside the square'. It seems to be up to us 'Junkies', and a few other free thinkers to come up with more interesting boats.

    Oddly enough, David, I was thinking exactly the same.  Isn't it typical that junkies should actually think the whole issue through instead of doing what everyone else does?

    On the subject of galleys another major consideration is keeping oneself in place while trying to cook in a seaway. Footprints has a beautiful open galley with literally metres of bench space but on our ocean crossings we found it too open. If I was to do a lot more passage-making on Footprints I would rebuild the galley to make it 'U' shaped and much more enclosed so that I had a counter top to lean against regardless of which way the boat was heeling.

    I found a good galley strap invaluable - a bit of your leftover webbing, with snap hooks at either end - on Sheila, Badger and Iron Bark.  It was actually much more comfortable cooking when sitting in the strap (you don't put it behind the small of your back, which is horribly uncomfortable) than leaning against the woodwork.  The food preparation area is ideally fore and aft.  If it is athwarthsips, even with a good fiddle, your onions will get up enough momentum when the boat rolls to hurdle the fiddle and escape.  I'd have to say that Badger's galley was the nearest to perfect it's ever been my good fortune to cook in.  You swung forward and there was the cooker, sideways to the counter and aft to the sink.  I also made a little grating fiddle, removable in harbour, that fitted on the long counter and had space for two plates and mugs so that they wouldn't slip or tip when being filled.  Forward of the cooker was a tiled shelf, again divided up, for hot pans to sit on.

    I know a lot of people don't like the Origo cookers, but as apparently I Live Slowly, I've decided to go for one and Cook Slowly and - moreover - treat myself to an oven for my dotage.  I hope can afford to run it.  In case anyone is interested, it is two separate units, so you could put the hotplate in one part of the galley - pivoted if you still want to go that way - and the oven athwartships.  The door on an oven destabilises most pivoted cookers when you open it, especially if the boat is heeled.

  • 16 Aug 2017 20:34
    Reply # 5032833 on 5032509
    Deleted user
    Scott Dufour wrote:
    But I also have to ask a more naive question, perhaps: Why aren't athwartship fixed stove tops more common in production boats?
    Maybe because when you look at most production boats they all seem to be built to the same formula. The galley on one brand of boat is just about the same as the galley on another brand. There is not a lot of thinking 'outside the square'. It seems to be up to us 'Junkies', and a few other free thinkers to come up with more interesting boats.

    On the subject of galleys another major consideration is keeping oneself in place while trying to cook in a seaway. Footprints has a beautiful open galley with literally metres of bench space but on our ocean crossings we found it too open. If I was to do a lot more passage-making on Footprints I would rebuild the galley to make it 'U' shaped and much more enclosed so that I had a counter top to lean against regardless of which way the boat was heeling.


     
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