MV Dunnottar Castle Launch
by Published on 21st September 2017 09:47 PM
Attachment 24115
Attachment 24116
THE M.V. DUNNOTTAR CASTLE ENTERING THE WATER. One of the largest vessels which will be delivered this year, the Union-Castle Line's twin-screw motorship Dunnottar Castle was launched at Messrs. Harland & Wolff s Yard at Belfast last Saturday. The vessel is intended for the company's services between the United Kingdom and South and East Africa. Built under Lloyd's and Board of Trade survey, her principal dimensions are Length overall about 560 ft. Length B.P Breadth moulded Depth moulded 530 ft. 71ft. 6in. 35ft. Gross tonnage about 15,050 The vessel is designed on modern lines and has a well-raked rounded stem and a cruiser stern, two masts and a single low type stream lined funnel, giving the ship a distinctive and well-balanced appearance. There are three complete steel decks, als i a lower de( k forward and aft of the machinery space, long promenade deck and forecastle deck, upper promenade deck and boat deck. Thc hull is divided into 10 watertight compartments by nine watertight bulkherds all extending to the upper deck, and there is a continuous double bottom arranged for fresh water, water ballast, and oil fuel, the fore peak being arranged for fresh water or ballast, and the after peak for wafer ballast. Deep fresh water tanks are also arranged at sides of shaft tunnel aft. and deep oil fuel tanks are fitted across the vessel forward of the auxiliary machinery space. There are two cargo holds forward and threi abaft the machinery space with corropponding cargo ’tween decks to underside of upper deck. Nos. 1. 2. 3, and 4 lower holds are arranged for ordinary cargo and No. hold and the refraining cargo 'tween decks are prranged for the carriage of citrus fruits, etc., certain of the compartments being specially specially arranged for chilled or frozen produce. The refrigerating machinery is by Messrs. J. & E. Hall, the temperature of the cargo spades being regulated by cooled air circulation, while the spaces for chilled frozen produce are also fitted with a system of brine grids. An electrically driven warping winch is fitted forward and two electric warping capstans aft. THE PASSENGER ACCOMMODATION The vessel is fitted with streamlined semi-balanced rudder operated by electric-hydraulic steering gear. Passenger accommodation of a high standard is arranged for first and tourist class passengers, the first class providing for about passengers in one, two and three berth rooms fitted with cot beds, a number of special rooms being arranged with private bathrooms adjacent. The tourist class accommodation provides for about 250 passengers in two and four berth rooms. All cabins are fitted with hot and cold water supply and ventilation on the Punkah Louvre system, which can be regulated by the individual passengers. The public rooms for first class include a dining saloon having large dome and musician's gallery «hile there are two children s saloons adjacent to the saloon. The tourist class public rooms include dining saloon with seating accommodation for about 250 persons, a lounge and a smoking room Extensive open and covered promenade space with large sun and games deck are provided for both classes, the forward end of the upper promenade deck being enclosed by a screen with large sliding windows. An open-air swimming pool is arranged at the after end of this deck. The propelling machinery consists of two Hai land-B .t W. 9-cyhnder, two-cycle double-act.ng Diesel engines. The engines include all the latest improvements, including tuned exhaust pipe arrangement. A special feature is the installation of electric clock control, which keeps correct ship's time during the whole voyage. With this system of control the necessity of having to put the clocks forward or back dailv at midnight is obviated. Another feature that the hands of the clock move forward continuously instead of in minute and half minute impulses, and all noise is eliminated. Throughout the galleys and pantries a large number of electrically operated cooking apparatus and service motors are distributed, consisting of dough mixers, coffee and knife machines, ice cream machines, cold cupboards, roasters, hot-plates, etc. In addition there is an electric range for the crew, and an electrically heated baker's oven.
Last edited by Doc Vernon; 21st September 2017 at 09:58 PM.
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