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English: 330-PS-8675 (USN 1026555): Better feeding as well as the best food is a U.S. Navy objective. How to improve the Navy’s feeding operation is the job of the Commissary Research and Development Facility at Navy Supply Depot at Bayonne, New Jersey. The division’s activities cover nine individual fields, including the planning of ship’s galley layouts, evaluating and developing commissary equipment and investigating food preparation and service. The Division’s facilities include an experimental test galley and bakeshop, taste panels, planning and food equipment laboratories as well as radiological and chemical laboratories, an experimental test chamber and a mock-up submarine. Shown: The standard U.S. Navy griddle, just like its commercial counterparts, was found by tests like the one shown, to have uneven heat distribution. It has hot spots and cold spots that make the cook’s job more difficult. The Commissary Research Division believes that it has solved the problem of the heat distribution and in addition added 25 percent to the cooking capacity. The wires shown attached to the griddle connect with an instrument which records the temperature of each spot. Commissaryman First Class Martin Armstrong handles the hamburgers and Food Technologist Emil Parentini takes notes of the visual results. Photograph released November 19, 1957. (12/16/2014).