Bollinger Delivers OSV for L&M Bo-Truc
Bollinger Shipyards, Inc. delivered the first of two new design offshore supply vessels to L&M Bo-Truc Rental Inc., of Golden Meadow, La. M/V Cheramie Botruc 38 the first of two identical offshore supply vessels was delivered early this summer and the second vessel, Cheramie Botruc 39, was to follow in late September after builder's trials. The vessels are the latest in a new Bollinger/L&M Bo-Truc 191-ft. platform supply boat design that meets all new regulatory requirements including DPS I and are under 200 gross tons.
Slotted between Bollinger's new 166-ft.
and 207-ft. supply vessels, the new 191- ft. boat can be compared to 180-ft. and 185-ft. OSVs, which were considered standards for Gulf of Mexico (GOM) service in the 1980's and 1990's. In addition to being 191-ft. in overall length, the new boats each have a beam of 46-ft.
and a 15-ft. depth. Each is powered by two Cummins KTA50-M2 diesel engines developing 1,600 bhp each at 1,800 rpm. They drive NiBrAI propellers through Twin Disc MG 5600 reduction gears with a ratio of approximately 6:1. Liquid Mud capacity is 2.500 barrels and Dry Bulk capacity is 4,800 cu. ft.
Other stories from October 2004 issue
- NASSCO Starts Second T-AKE Ship page: 8
- First Offshore LNG Deepwater Port Buoy Under Construction page: 8
- Asleep at the Wheel page: 11
- BC Ferry Contract Stirs Controversy page: 14
- Bollinger Delivers OSV for L&M Bo-Truc page: 16
- Chouest Continues Aggressive Newbuild Program page: 17
- SeaArk Delivers Patrol Boats to Baltimore City Police Marine Unit page: 20
- New Debis Clearing Vessel Design page: 22
- AIS: Getting it Right from the Start page: 24
- MV Union Manta Selects Mairlink Fleet F77 MPDS page: 28
- The New Name of Finnish Shipbuilding page: 32
- Q&A with Hermidas Atabeyki, Paris, Designer of the M - 1 47 page: 34
- The M-147 Megayacht Makes its Debut page: 34
- Burger Boat's on a Binge page: 36
- Utopia: Real, Not Imagined page: 38
- Security Concerns And Superyacht Managment page: 38
- SEI: Intent on Keeping Customers Cool page: 40