Section 1 General

1.1.1 This Chapter applies to propelled and nonpropelled tankers intended for the carriage in bulk of:

1.1.2 Fresh water, wine, edible and vegetable oils are generally transported in a Type N open tanker having integrated (ADN Type 2) cargo tanks as shown in Figure 4.1.2 Examples of possible hull configurations for Tankers of the Types G. C and N in Chapter 4. If carriage of the commodities in tanks independent or semi-independent from the ship's structure is required for special reasons (e.g. heating of cargo, stringent requirements for product purity, etc.), a Type N open tanker is required with tanks generally of ADN Type 1 or 3 as shown in Figure 4.1.2 Examples of possible hull configurations for Tankers of the Types G. C and N in Chapter 4.

1.1.3 The scantlings and arrangements of the ships are to comply with the requirements of Pt 4, Ch 6 Tankers of Types C and N for a Type N Open tanker carrying non-dangerous liquids in bulk so far as applicable or as otherwise specified in this Chapter.

1.2.1 Cofferdams are generally to be fitted at ends of the cargo compartment for cargo purity reasons.

1.2.2 Cargo tanks may not have common boundaries with any other tank.

1.2.3 For preservation of wine, it is recommended that the cargo tanks be so arranged that in the loaded condition the free surface of the cargo is as small as practicable.

1.3.1 Ships complying with the requirements of this Chapter will be eligible to be classed as follows when the requirements for the particular type of ship have been fulfiled:

1.3.2 Where appropriate, the type of cargo(es) may be included in the class notation.

1.3.3 The Regulations for classification and assignment of class notations are given in Pt 1, Ch 2 Classification Regulations to which reference should be made on the Survey Request form.

1.4.1 For the information required, see Pt 4, Ch 6, 1.11 Information required. In addition the following are to be applied so far as applicable:

1. Particulars of coating or lining to be applied on the structure of the cargo tanks and method of application.

2. List of edible and vegetable oils intended to be carried in the particular 'Edible oil tanker'.

3. Details of chocking arrangements for independent tanks.

4. Particulars of heating arrangements if applied in ‘Edible oil tankers’ together with the maximum temperature to which the cargo will be heated.