Vladimir Koshelev

INFORMBANK AGENCY

TRAVEL COMPANY "Polar Expeditions"

TRAVEL COMPANY "ULTRA-TRAVEL"

TRAVEL COMPANY "VIKAAR"

Design: Racing Media
Write us: mail@polus.org

KITCHEN AND BATHROOM


• Galley is separated from the mess hall with a storage unit where food items for quick access are stored.
• Galley is a light spacious area, containing two gas stoves, a table with microwave ovens, another table for food supplies covered with sheet aluminum of kitchen quality, a sink, and shelving units for dishes and utensils.
• The shelves in the galley and storage area contain frequently used food items (e.g., flour, sugar, pasta, etc.)
• There is a ventilation pipe located in the galley's ceiling, and ventilation system is located in the outside facing wall.
• Cutting boards for prepping fresh and cooked food items are used.
• Enamel, aluminum, and stainless steel pots and pans are utilized.
• Dishes and cups are earthenware and glass, and cutlery is stainless steel.
• Dishes are washed by personnel on duty. Dish soap, baking soda and mustard are used for cleaning. This is done in hot water, changing the water three times, and with consequent rinsing.
• This is far from freezing the bowls, which is what used to be done on stations SP-1 in Papanin's times.
• There is always a large supply of cranberry juice available for drinking in the galley. The juice has a high vitamin content and good thirst quenching qualities.
• Bread can be made on site. In the past, alcohol bread has also been successfully used. Such bread loafs can be stored frozen in an unheated tent, and then steam heated, which gives them an unusually pleasant taste.
• As has been a tradition, pickled cabbage, cucumbers, tomatoes, mushrooms, and apples are used to add a pleasant variety to meals.
• Butter is always set on the table. Prior to being served, butter is brought in to a warm storage area and cut with a wire.
• Potatoes, onions, garlic, and carrots are pealed the day before by personnel on duty and are kept in cold water overnight.
• Food is prepared on the two gas stoves and in microwave ovens. Gas cylinders are changed by a mechanic with strict adherence to safety rules - gas cylinders are brought in to a warm space 12 hours prior to installation, valves are checked on a regular basis.
  
  
  

Clean-up

• Garbage is taken out into a strictly designated area and kept in empty fuel canisters, after their bottoms have been cut out.
• Toilet is set up in a small separate heated cabin elevated on piles. In the summer, a stool with a seat is placed over an empty barrel over two crossed poles for easier portability, and in the winter over a hole melted out in the ice.
• Waste matter is taken out by personnel on duty.