CHAPTER 14

PANTRY CAR AND MINI

PANTRY EQUIPMENT
CONTENTS

CHAPTER 14 ...................................................................................................................... 1
PANTRY CAR AND MINI PANTRY EQUIPMENT .............................................................. 1
INTRODUCTION ................................................................................................................. 1
14.1 CHAIR CAR COACHES (Mini Pantry) EQUIPMENT: ........................................... 2
Hot Case ............................................................................................................... 2
Refrigerating Unit .................................................................................................. 2
Cooling Compartment ........................................................................................... 3
Bottle Cooler Compartment ................................................................................... 3
Water Boiler Unit ................................................................................................... 3
Soup Warmer ........................................................................................................ 4
14.2 COMPOSITE PANTRY EQUIPMENT FOR LHB TYPE & GARIB RATH EOG
COACHES ............................................................................................................ 4
Hot Case ............................................................................................................... 4
Refrigerating Unit .................................................................................................. 5
14.3 MODULAR INTEGRATED PANTRY EQUIPMENT FOR HOT BUFFET EOG
COACHES ............................................................................................................ 5
Integrated Modular pantry equipment ................................................................... 5
Cooking and Service Table Assembly................................................................... 8
Catering and Service Counter ............................................................................... 9
Storage Compartment with Sinks .......................................................................... 9
14.4 JOINT PROCEDURE ORDER FOR PROPER UPKEEP OF PANTRY CARS ... 10
Revised LHB Maintenance Manual (Electrical) Chapter 09

CHAPTER 14
PANTRY CAR AND MINI PANTRY EQUIPMENT

INTRODUCTION
Pantry equipment are provided either in the separate pantry cars attached with the
rake or in the coaches itself function as mini pantry according to the type of train and
requirement of the passenger. The layout of these pantry cars and mini pantries has
been approved by railway Board. EOG coaches are governed mainly by RDSO’s
specification nos. ELPS/Spec/EOG/01, March 1994 and ELPS/Spec/EOG/02,
November 1994. Pantry car equipment are governed by RCF’s Spec. EDTS-118E or
its latest versions.

The basic pantry equipments provided in the LHB rake are as under:-

CHAIR CAR COACHES (Mini Pantry) (Ref: RCF specification No.EDTS-130,Rev-

b,Corr-6)
a) Hot case
b) Refrigerating Unit
c) Water boiler Unit
d) Soup warmer Unit
e) Storage Compartment with Sink
f) Cupboard
g) Accessories

COMPOSITE PANTRY EQUIPMENT FOR LHB TYPE & GARIB RATH EOG
COACHES (Ref: RCF specification No.EDTS-139,Rev-E,Corr-5)

a) Bottle cooler cum deep freezer

b) Hot case

MODULAR INTEGRATED PANTRY UNIT FOR LHB TYPE HOT BUFFET EOG
COACHES (Ref: RCF specification No.EDTS-118,Rev-e,AM-2,Corr-3)

a) Hot case
b) Bottle cooler
c) Deep freezer
d) Fridge 300 litres capacity
e) Horizontal water boiler 3 nos
f) Water purifier
g) Hot plate 4 x 2000 W
h) Hot plate 1 x 5300 W
i) Electric chimney
j) Oven toaster griller
k) Insect killer

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14.1 CHAIR CAR COACHES (MINI PANTRY) EQUIPMENT:

A minimum pantry compiling of Hot case, Refrigerating Unit, Water boiler Unit,
Soup warmer Unit, Storage Compartment with Sink, Cupboard & accessories
are provided in each coach.

Hot Case

Hot case is meant to keep warm and warm up pre-cooked dishes in casseroles.
Vegetarian and non-vegetarian dishes can be kept warm separately. In order to
fulfill this requirement, hot case is divided into 3 separate parts.

Salient Features
Dimensions :910 x 1092 x 640 (600+40)mm
Power Supply :230 Volt (+/-10%), 50 Hz (+/-3%)
Heating element :3 x 500 Watt
Hot air blower :240 Volt (+/-5%), 50 Hz
Operating temperature :110°C
Thermostat Range :30 – 110°C
Trays :21 nos., 250 x 495mm stainless steel
fabricated food

Refrigerating Unit

To keep food/drink in cold storage, a Refrigerating Unit is required for different

cooling .The Refrigerating Unit is a modular design with on/off switching for
individual equipment module. The Refrigerating Unit consist of following
compartment:-

a. Deep Freezer compartment

b. Cooling Compartment
c. Bottle Cooler Compartment

Salient Feature
Dimension : 1157 x 595 x 1195 mm
Max. Power : 800 Watt (2x400 Watt)
Power Supply : 230 Volt (+/-10%), 50 Hz (+/-3%)
Thermostat range : Deep freezer -18 to -25°C
Bottle cooler 0 to + 10°C
Cooling compartment 0 to +10°C

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14.1.2.1 Deep Freezer compartment

The Deep Freezer is to freezing/ preserving ice cream. The permanent
temperature setting of at least -18°C to be used. Temperature setting range is
from -18°C to - 25°C.

Cooling Compartment

The Cooling Compartment is to simultaneously cool cartons to a temperature

level of 3°C to 5°C.The unit haves shelves & trays for storing the carton
vertically and can be easily pulled out for easy handling

Bottle Cooler Compartment

The Bottle cooler is to simultaneously cool 1.0 liter bottles to a temperature level
of 3 to 5°C. Suitable arrangement has been made to prevent falling over/ rolling
around of bottles inside the bottle cooler when bottle cooler is not completely
filled up.

Dimensions : 910 x 600 x 900mm

Max. Power : 200 watts.
Operating Voltage : 230V ±10%, 50 Hz
Thermostat range : 3 to 5°C

Water Boiler Unit

Water boiler of 30 liters capacity confirming to IS: 3412 is provided along with a
control box and necessary plumbing and tap arrangement on a common base
plate. There are three nos. of such boilers provided on side wall of coach. Inlet
to one of the boilers can be used for preparing tea/ coffee. Base plate and
plumbing are suitably modified to suit provision of water filter. Other two water
boilers are connected directly to over head tank of coach with the help of flexible
pipes. These are mainly used for cleaning purpose.
Salient Features
Capacity : 15Litres
Power : 230 Volt (+/-10%), 50 Hz (+/-3%)
Heating element : 2x1500 Watt tube type immersion
heating element
Thermostat : 40-110°C
DIM. : 725 x 370 x 380mm

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Water Boiler in Original Vertical Water Boiler in Existing

Design Coaches Design Coaches

Soup Warmer

Soup Warmer is divided in two major parts i.e. food insert and kettle insert. It is
meant to keep warm and warm up the pre-mixed soup in the food insert. The
heating medium is water which is to be filled between food insert and kettle
insert. The lid should be kept close to prevent water loss. It is to be opened
when refilling of food insert is required. Don’t operate the kettle in dry condition.
Always turn the kettle control ‘OFF’ when not in use.

Salient Features
Capacity - a. Food insert – 10-11 litres.
Maximum power - 500 watts.
Nominal voltage - 230 V ± 10%, 50 Hz50 Hz ±3%
Thermostat range - 60-90°C
Thermal insulation - Bonded mineral wool

14.2 COMPOSITE PANTRY EQUIPMENT FOR LHB TYPE & GARIB RATH EOG
COACHES

Hot Case

Hot case is meant to keep warm and warm up pre-cooked dishes in casseroles.
Vegetarian and non-vegetarian dishes can be kept warm separately. In order to
fulfill this requirement, hot case is divided into 3 separate parts.

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Salient Features
Dimensions : 1190 x 750 x505 (465+40)mm
Power Supply : 230 Volt (+/-10%), 50 Hz (+/-3%)
Heating element : 2 x 500 Watt
Hot air blower : 240 Volt (+/-5%), 50 Hz
Operating temperature : 110°C
Thermostat Range : 30 – 110°C
Trays : 18 nos., 280 x 385mm stainless steel
fabricated food

Refrigerating Unit

To keep food/drink in cold storage, a Refrigerating Unit is required for different

cooling .The Refrigerating Unit is a modular design with on/off switching for
individual equipment module. The Refrigerating Unit consist of following
compartment:-

d. Deep Freezer compartment

e. Cooling Compartment
f. Bottle Cooler Compartment

Salient Feature
Dimension : 1190 x480 x 900 mm
Max. Power : 800 Watt (2x400 Watt)
Power Supply : 230 Volt (+/-10%), 50 Hz (+/-3%)
Thermostat range : Deep freezer -18 to -25°C
Bottle cooler 0 to + 10°C
Cooling compartment 0 to +10°C

14.3 MODULAR INTEGRATED PANTRY EQUIPMENT FOR HOT BUFFET EOG

COACHES
This is mainly consist of three section:-
a) Integrated Modular pantry equipment
b) Cooking and Service Table Assembly
c) Catering & Service counter

Integrated Modular pantry equipment

14.3.1.1 Integrated Modular pantry equipment

Integrated Modular Pantry Unit for buffet car comprises the following equipment:
a) Deep freezer
b) Bottle cooler
c) Hot case
d) Integrated Structural Frame to accommodate equipment & sink
e) Base Rail structure with slot mounting of equipment.

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Pantry arrangement of AC Buffet Coach

Pantry Arrangement of AC 2Tier & 3Tier coaches

a) Deep freezer

Salient Feature

Dimension : 910x 600 x 1725 mm

Max. Power : 500 Watt
Power Supply : 230 Volt (+/-10%), 50 Hz (+/-3%)
Thermostat range : Deep freezer -18 to -25°C
Bottle cooler 0 to + 10°C
Cooling compartment 0 to
+10°C
Deep Freezer compartment
The Deep Freezer is to freezing/ preserving ice cream. The permanent
temperature setting of at least -18°C to be used. Temperature setting range
is from -18°C to - 25°C.
b) Bottle cooler
The Bottle cooler 90 litres capacity is to simultaneously cool 1.0 liter bottles
to a temperature level of 3 to 5°C. Suitable arrangement has been made to
prevent falling over/ rolling around of bottles inside the bottle cooler when
bottle cooler is not completely filled up.

Dimensions : 910 x 600 x 900mm

Max. Power : 400 watts.
Operating Voltage : 230V ±10%, 50 Hz ±3%
Thermostat range : 3 to 5°C

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c) Hot case : Salient Features

Dimensions : 910 x 1092 x 600mm
Power Supply : 230 Volt (+/-10%), 50 Hz (+/-3%)
Heating element : 3 x 500 Watt
Hot air blower : 240 Volt (+/-5%), 50 Hz
Operating temperature : 110°C
Thermostat Range : 30 – 110°C
Trays : 21 nos., 280 x 495mm stainless steel
fabricated food
d) Integrated Structural Frame
Assembly of the tables is done by employing continuous structural frame to
give a modular appearance. A protective screen in front of hot plates is
provided to form a partition between the cooking areas and the corridor. The
cooking table assembly is provided with a frame for mounting chimneys over
each burner. The frame is so designed that it does not obstruct with the
cooking personnel while cooking.
14.3.1.2 Standard Kitchen Equipment
a) Oven toaster griller
b) Water boiler assembly with water filter
c) Water boiler assembly without water filter
d) Double door ,no frost Fridge 300 litres

Oven Toaster Griller

An oven toaster Griller of standard make is

provided in the pantry to bake the dishes as per
requirement

Oven Toaster Griller

Water Boiler Unit

Water boiler of 30 liters capacity confirming to IS: 3412 is provided along with a
control box and necessary plumbing and tap arrangement on a common base
plate. There are three nos. of such boilers provided on side wall of coach. Inlet
to one of the boilers can be used for preparing tea/ coffee. Base plate and
plumbing are suitably modified to suit provision of water filter. Other two water
boilers are connected directly to over head tank of coach with the help of flexible
pipes. These are mainly used for cleaning purpose.

Salient Features
Capacity : 15Litres
Power : 230 Volt (+/-10%), 50 Hz (+/-3%)
Heating element : 2x1500 Watt tube type immersion heating
element
Thermostat : 40-110°C
DIM. : 965 x 375 x 650mm
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Cooking and Service Table Assembly

Integrated cooking and service table assemblies comprise the following:

i. Cooking table with electric hot plate 2.0 kW x 2 (LH) 1 no.

ii. Cooking table with electric hot plate 2.0 kW x 2 (Centre) 1 no.
iii. Cooking table with electric hot plate 2.0 kW x 2, 1.1 kW x 1 1 no.
(RH)
iv. Service table with waste bin (LH) 1 no.
v. Service table with waste bin (RH) 1 no.
vi. Structural frame with front screen and 3 nos. chimneys, one 1 set
in each burner suitable for operation in recirculation mode
with active carbon filters
vii. Flying insect killer ,industrial type 2
Nos.
14.3.2.1 Cooking Table with Electric Hot Plates
General arrangement and mounting/ overall dimensions are as per drawing
nos. LH 72213, LH 72214 and LH 72215 as per latest revision.

Cooking table is divided in three parts. Cooking tables are provided with hot
plates of the reputed approved make of the following ratings:
i) 2.0 kW – total 04 nos. (2 nos. in centre table and 02 nos. in RHS table)
ii) 5 kW – total 1 nos. (1 x 2 kW centre table & 1 kW x 3 around centre plate
in LHS table).
Height of utensil base support is kept minimum to prevent heat loss through
gap.
Suitable thermal insulation is provided below heat zones to avoid overheating
of adjoining areas and prevent heat loss.
All cooking tables are provided with individual control boxes which include the
following switchgear/ control gear:
Rotary Switch - Siemens/ Salzer
Indicator – green - GS/ Allen Bradley / Teknic
ELCB - Siemens/ MDS/ L&T
Wiring schematic diagram is shown in drawing (Annexure – A) with copper bus
bar, copper wire, porcelain beads & Teflon insulated cables of suitable ratings.
Terminals for incoming and outgoing cables shall be suitable for heating
appliances and of suitable rating.

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14.3.2.2 Service Table with Waste Bin (LH & RH)

Overall general arrangement and mounting dimensions of service table are as
per drawing no. LH 72216. A removable type waste bin of stainless steel of
size 350 x 450 x 400 mm is provided in each service table. Securing
arrangement of the waste bin is such that it does not make rattling sound due
to vibrations.
It is provided with handles to empty the contents inside the container easily.
The rest of space beneath the top is converted into storage racks with doors.
A folding type top is attached to the service table (RH). This folding type top
shall have interface with the coach partition frame for which resting
arrangement with necessary back pieces are provided inside the pantry coach.
Hand rail supports are also provided for support to staff and to prevent falling
of items during train run.
14.3.2.3 Insect Killer
Two nos. of insect killers of suitable
make are provided on the panty wall at
both ends of cooking place to catch and
kill the flies and insects and keep the
pantry insect free.

Insect Killer

Catering and Service Counter

Catering and service counter are made in two parts. It is manufactured on a

robust stainless steel frames of angles covered with stainless steel sheet for
adequate strength of table top. The catering counter (LH & RH) assembly is
provided with a hinged flap for entrance in the counter. The counter is mainly
required for placing hot and cold dispensers by the vendors.

Storage Compartment with Sinks

In modular unit of kitchen, front openable cupboards/ racks with adjustable type
shelves as shown in figures are provided. Stainless steel drawn type sinks of
following sizes are provided.

i) 610 x 460 x 250 - 1 Nos. Grace – Jumbo of M/s Nirali

(or equivalent approved make)

ii) 410 x 365 x 200 - 1 Nos. Elegance of M/s Nirali

(or equivalent approved make)

iii) 300 x 300 x 125 - 1 Nos. Square unique of M/s Nirali

(or equivalent approved make)
Sink units have been provided with fixed type splash guards suitably integrated
with units. Height of splash guards is kept as 175 mm.
Stainless steel fabricated top openable waste bins with covering lids are
provided in storage rakes.

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Overall sizes of containers are as follows:

Length = 550 mm
Width = 535 mm
Height = 280 mm
Containers are of sliding type design with suitable handles for frequent and easy
removal and cleaning purpose. Suitable measures have been taken to prevent
rattling sound of these containers. Other storage rack is without waste bins.
Top of racks have continuously smooth work surface with finely curved edge at
front side while in completely assembled condition inside the coach.

14.4 JOINT PROCEDURE ORDER FOR PROPER UPKEEP OF

PANTRY CARS
AND MINI-PANTRIES

Local JPO at Zonal railway level should be issued along with commercial
department considering following minimum points for proper upkeep of Pantry
Cars & Mini-pantries are as follows:

A Responsibility of Electrical Staff

1. Panels should be locked by electrical staff after pantry service and will
be opened whenever required for maintenance purposes.
2. Electrical staff will ensure proper rating of MCBs, overload relays and
contactors and should not allow isolation of any MCB, overload relay
and contactors in panels.
3. Filters of chimney should be cleaned regularly after every trip.
4. Regular checks of wiring, fittings and fuses/ MCBs of pantry car & mini-
pantries should be ensured.
5. Electrical staff in pantry car should lock hot plate switch and MCB at
notified time in the night and morning. Lock should be opened by
Electrical staff duly making entry in register and should be signed by
Electrical staff and Pantry manager.

B Responsibility of Pantry Staff

1. All pantry equipment should be cleaned regularly before putting
food stuff and after use.
2. Pantry staff to ensure that panel area shall be kept clean all the time
and pantry equipment should never be crowded by putting other
utensils/boxes near them as it hinders their proper operation and
result in premature failure.
3. Overloading of refrigerators, deep freezers, bottle coolers and hot
cases should not be allowed.
4. Paper trays, polythene bags etc should not be put in hot cases as
this may result in fire.
5. Safety devices fitted in equipment (Thermostats, Pressure
switches, fuses & MCBs) shall not be tampered by pantry staff. In

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case of any failure, electrical staff should be contacted for

assistance.
6. Pantry staff should ensure safe operation of all pantry equipment.
No short cuts such as appliances without plug etc should be used.
7. After completion of work, electrical equipment should be switched
OFF by the respective pantry staff.
8. Pre heated meals/snacks and pre cooled water bottles/Ice cream
etc should be kept in the pantry appliances
9. Trays of insect catchers should be cleaned regularly.
10. Water boilers shall be operated only after ensuring availability of
water.
11. Mishandling of equipment shall be avoided, as this results into
damage to doors/locks and wiring.
12. Pantry car staff shall use flat bottom utensils with larger diameter
than hot plate.
13. Oil container shall not be kept near hot plate or at the floor of
cooking area.

Caution:
 Pantry car cooking staff should take utmost care while handling with
oil. There should not be any oil spill on or near Electric hot plate as it
may cause fire.
 The container of oil should be in store in pantry car only.
C Common Responsibility
1 No smoking should be allowed in pantry cars.
2 No inflammable items should be carried in pantry cars.
3 Ensure proper closing of panel doors, defective/rattling doors should
not be allowed.
4 No extra electrical equipment except standard scale should be
connected in any case. No temporary wiring for power supply to any
kitchen appliance is permitted.
5 While taking/handing over of charge, Pantry Manager and Electrical
supervisor shall ensure all above, prepare a joint handing over/taking
over sheet and keep proper records for deficiencies, if any.

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