Technology and Operations
This forum is for discussing technological & operational matters pertaining to U-boats.
Re: Air Conditioning on Type XXI's ?
Posted by:
Christopher Tarana
()
Date: June 23, 2002 03:23PM
J.T. McDaniel wrote:
>
> According to Friedman, it became standard in the FY35 (Perch
> class, SS-176-181) boats. First installation was in
> Cuttlefish (SS-171, laid down 1931, launched 1933,
> commissioned 1934). It was installed in everything built
> after the Perches though, as I mentioned earlier, mostly for
> dehumification, with crew comfort really little more than a
> happy side effect.
> Part 1
I'll agree with the Perch class, I knew it was fairly early. I don't think
crew comfort should be discounted that much. De-humidifying the
boat was not the primary reason in the US Navy. I wonder how many
"firsts" were falsely attributed to the Type XXI's, either through propaganda
or actual fact?
source - www.maritime.org/fleetsub/index.html
Refrigeration
---------------------------------------------------------------------------
1
GENERAL INTRODUCTION
A. PURPOSES AND NEED
1A1. General. In many respects, the United States Submarine Service is the most exacting of all the services in our armed forces. The physical requirements for its personnel are of necessity rigid. In order to maintain these high physical standards, and for other reasons, it is necessary that working and living conditions aboard submarines be the best possible. The food must be not only the finest, but it must be preserved in the best way. Agreeable living conditions and wholesome food go a long way toward maintaining the health and morale of the entire personnel at peak levels.
1A2. Preservation of food. Certain kinds of food, such as meat and dairy products, deteriorate rapidly at ordinary temperatures. They can be preserved only at low temperatures. Refrigeration prevents, or at least retards, the formation of molds and the growth of bacteria and other microorganisms that cause the spoilage of stored food. Obviously, the length of time that a submarine can remain at sea is controlled to some extent by the length of time that perishable foods necessary
for normal diet can be preserved by means of proper refrigeration.
1A3. Palatability of foods and beverages at low temperatures. It is not sufficient that foods be nutritious and in good condition to be fully enjoyed. They must also be palatable. Some foods and beverages are more palatable when consumed in a chilled condition. Tepid drinking water supplies the human body with needed moisture equally as well as cold water, but it is hardly refreshing in hot weather. Who can enjoy the sticky sweetness of melted ice cream? Refrigeration thus increases the enjoyment of certain foods.
1A4. Air-conditioning and ventilation. Of as great importance as the foods a sailor eats is the air he breathes. The air on board ship, as well as the foods, often needs to be cooled. Moreover, during long dives, the air in submarines is used over and over again, and therefore requires proper conditioning.
1A5. Protection of equipment. Too much moisture in the air may interfere with the proper operation of electrical equipment. It is therefore necessary to prevent moisture from condensing on such equipment.
> more in need of dehumidification than the fleet boats, as
> their riveted hulls added seepage to the condensation
> problem. But they also had simpler electronics, with less to
> short out.
Relatively speaking! I don't think I would've earned my dolphins
on one patrol, i've read the training manual and it's a massive
book(s)
Christopher
>
> According to Friedman, it became standard in the FY35 (Perch
> class, SS-176-181) boats. First installation was in
> Cuttlefish (SS-171, laid down 1931, launched 1933,
> commissioned 1934). It was installed in everything built
> after the Perches though, as I mentioned earlier, mostly for
> dehumification, with crew comfort really little more than a
> happy side effect.
> Part 1
I'll agree with the Perch class, I knew it was fairly early. I don't think
crew comfort should be discounted that much. De-humidifying the
boat was not the primary reason in the US Navy. I wonder how many
"firsts" were falsely attributed to the Type XXI's, either through propaganda
or actual fact?
source - www.maritime.org/fleetsub/index.html
Refrigeration
---------------------------------------------------------------------------
1
GENERAL INTRODUCTION
A. PURPOSES AND NEED
1A1. General. In many respects, the United States Submarine Service is the most exacting of all the services in our armed forces. The physical requirements for its personnel are of necessity rigid. In order to maintain these high physical standards, and for other reasons, it is necessary that working and living conditions aboard submarines be the best possible. The food must be not only the finest, but it must be preserved in the best way. Agreeable living conditions and wholesome food go a long way toward maintaining the health and morale of the entire personnel at peak levels.
1A2. Preservation of food. Certain kinds of food, such as meat and dairy products, deteriorate rapidly at ordinary temperatures. They can be preserved only at low temperatures. Refrigeration prevents, or at least retards, the formation of molds and the growth of bacteria and other microorganisms that cause the spoilage of stored food. Obviously, the length of time that a submarine can remain at sea is controlled to some extent by the length of time that perishable foods necessary
for normal diet can be preserved by means of proper refrigeration.
1A3. Palatability of foods and beverages at low temperatures. It is not sufficient that foods be nutritious and in good condition to be fully enjoyed. They must also be palatable. Some foods and beverages are more palatable when consumed in a chilled condition. Tepid drinking water supplies the human body with needed moisture equally as well as cold water, but it is hardly refreshing in hot weather. Who can enjoy the sticky sweetness of melted ice cream? Refrigeration thus increases the enjoyment of certain foods.
1A4. Air-conditioning and ventilation. Of as great importance as the foods a sailor eats is the air he breathes. The air on board ship, as well as the foods, often needs to be cooled. Moreover, during long dives, the air in submarines is used over and over again, and therefore requires proper conditioning.
1A5. Protection of equipment. Too much moisture in the air may interfere with the proper operation of electrical equipment. It is therefore necessary to prevent moisture from condensing on such equipment.
> more in need of dehumidification than the fleet boats, as
> their riveted hulls added seepage to the condensation
> problem. But they also had simpler electronics, with less to
> short out.
Relatively speaking! I don't think I would've earned my dolphins
on one patrol, i've read the training manual and it's a massive
book(s)
Christopher
