Galley Planning, Part 2 Storage

To simplify galley planning we break it down into five basic areas. Three of these areas revolve around storage, they include food, beverage and service items. These three areas all work in concert with one another to make preparation and service flow seamlessly.

Storing food on a business jet can be as simple as an insulated area that can bleed cold air from a gasper or placing items inside the ice drawer. It can also be as complicated as using a chilling device, refrigerator or freezer. Several companies’ manufacture these components in different sizes to work on aircraft power. When utilizing a cold air chiller, give thought to the access of the filters which require maintenance from time to time. Chillers offer greater flexibility than refrigerators, because these units can be ducted into multiple compartments. Refrigerators and freezers typically have small storage capacity and their weight must be considered. Dry ice is a last resort based on availability and handing.

In addition to cold areas, you must plan for dry food storage as well. These will include boxed and packaged foods, condiments and snacks. Drawers work best for these small items and should include adjustable dividers for flexibility. They should also be lined in plastic laminate for ease of cleaning. In the planning stage, take sample items to the completion center and have them measure specific packages for dedicated storage.

If you have discussed your galley with your caterer, be sure to get sizes of their standard trays and packaging for the center to measure. Many utilize trays that are very wide for use in typical galleys; you may need to ask them to special order smaller trays to fit. Otherwise you will find yourself re-packing food every time you fly to fit your galley. In our next installment, we will discuss beverage storage and service.