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A fork galley is the cooking area aboard a vessel, usually laid out in an efficient typical style with longitudinal units and overhead cabinets. This makes the best use of the usually limited space aboard ships. It also caters for the rolling and heaving nature of ships, making them more resistant to the effects of the movement of the ship.
Boat deck: Especially on ships with sponsons, the deck area where lifeboats or the ship's gig are stored. Boiler deck: (river steamers) The passenger deck above the vessel's boilers. Bridge deck: (a) The deck area including the helm and navigation station, and where the Officer of the Deck/Watch will be found, also known as the conn.
The lazarette or lazaret (sometimes lazaretto) of a boat is an area near or aft of the cockpit. The word is similar to and probably derived from lazaretto. A lazarette is usually a storage locker used for gear or equipment a sailor or boatswain would use around the decks on a sailing vessel. [1] [2] [3]
Overhead storage can refer to shelves, cabinets, hooks, lift tables [1] or track systems [2] mounted at height (either ceiling-hung or wall-hung), and can be a form of area-saving storage by moving storage up from the floor and utilizing the volume at height.
The grey area indicates the deck of the boat. A dorade box (also called a dorade vent , collector box , cowl vent , or simply a "ventilator") is a type of vent that permits the passage of air in and out of the cabin or engine room of a boat while keeping rain, spray, and sea wash out.
Bunks on the French aircraft carrier Clemenceau.. In most modern warships, the commanding officer has a main cabin—the in-port cabin, often adjacent to the ship's central control room (operations room)—and a sea cabin adjacent to the bridge.