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No Shabby Galley The industrial design of the airline galley has remained consistent since the 1960s, but with recent keeneyed reviews looking at cost-saving measures like innovative space conservation and weight reduction, this could all be changing. by Jenn Wint
We are all familiar with the aircraft galley: aluminum shelves and boxes, cupboards dotted with post-its, and catering carts hidden behind a curtain until mealtimes, when airlines hope passengers’ focus is on their hunger rather than the well-used galley carts their meal is delivered on. But the aft ends of many aircraft are finally getting the makeovers they deserve. “The airline galley is a great area of opportunity,” explains Thomas Lee, director of Marketing and Innovation for Zodiac Aerospace. “It’s a very highly utilized part of the airplane that has remained largely unchanged for 40 to 50 years.” So Zodiac developed the MaxFlex Galley with simple design adaptation in mind. With over 6,200 possible combinations, MaxFlex can be organized by aircraft series and easily reconfigured to evolve with the desires of airlines and catering staff. The system uses smaller compartments within the core galley structure that are flexible and pre-certified to fit a variety of aircraft. Airlines are able to configure a personalized galley layout to suit their systems and crew. Airlines are always looking at options to increase seat density, so when lavatories, seats, entertainment units and galleys are designed together, space vacancies can be eliminated. Zodiac’s business units collaborate on interior configurations, pairing the galley with other components to ensure all areas of the cabin are used efficiently. “Adding space is a huge contribution galleys are making onboard,” says Lee. “With any LOPA (Layout of Passenger Accommodation) we’ve studied for any airline, by combining 40
december 2014 - january 2015
new products we’re able to add more seats. More seats equal more revenue.” A popular objective across manufacturers of all on-board equipment is lessening environmental impact; for example, minimizing weight onboard to help lower fuel consumption. Lee indicates sustainability is a consideration in the design of every product. “In this area we are making incremental improvements,” he says. “Materials are lighter in weight and panels are thinner every year. We’re also using a lot more material that can be recycled when it reaches end-of-life.” One way to extend the life cycle of a galley cart is through Monogram System’s Symphony line of branded galley equipment. Custom-designed to brighten the cabin and create brand awareness, these magnetic
panels can be easily updated, giving hardware a fresh appearance. They also serve to mask damaged carts and galley equipment, delaying the replacement of older carts. Airbus’ SPICE design (SPace Innovative Catering Equipment) is a suite of galley inserts also engineered with customization in mind. Their plug-and-play design allows numerous containers to slot into the galley space efficiently and interchangeably. They are accessed ergonomically by staff to reduce strain and lifting, in addition to cutting food preparation and service times by up to 50 percent. Boeing USA is looking to strengthen galley sustainability by eliminating the need for on-board refrigeration. Their Insulated Galley Cart keeps food cold for up to 17 hours in-flight. In 2013, the design was awarded Airline Passenger Experience Association