Galley Planning, Part 5 The Working Environment

Now that you’ve decide on what to put in your galley, it’s time to place it in the most useful and convenient location. Not every item can be on the countertop or at arm’s reach. Some items may even be behind others or stored elsewhere in the aircraft.

The typical galley has three levels, upper, middle and lower. The upper are usually consists of storage areas for glassware and smaller items. They are usually enclosed with sliding doors because there is little head room for hinged doors that swing inboard. It is popular to enclose decorative glassware with acrylic doors and back lights that give a nice visual presentation.

The mid-galley area is typically at counter height and sets slightly outboard. This offset creates the working preparation area. This area becomes more critical than one may think. The reason being is that when meals are being plated, you may need this flat surface to place several plates when getting organized prior to serving. The mid area is also a very good spot for the coffee maker, liquor and snacks. It is best to enclose these areas in rolling tambour or sliding doors. A hinged doors swing means items on the counter will get in the way when you try to access these areas.

If there is a sink on the counter be sure it has a cover when it’s not being used an automated drain valve. It is also best not to plate the sink in gold as it will wear quickly, try to keep it in a stainless steel finish as the cover will be in place when passengers board.  

The lower galley is where the larger, deeper items will be housed. Such as ovens, microwaves, ice drawers, china, utilities, trash, food and beverage storage. In larger aircraft it is chillers, refrigerators, trash compactors and drawer style dishwashers will be placed. Each of these areas will have its own requirements for doors and lings. To minimize weight it is best to use as little laminate as possible, galley cavities should be painted. It is also very useful to implement pull-out work surfaces just below the counter to give additional space when needed.       

In your galley planning, remember the basics step in planning, consult you passengers, gain in-put form you cabin crew and work with you completion center. Keep quantities to the basic minimum and carry spear and rarely used items in a closet or baggage area. Select tasteful yet durable service ware that can be replaced and stacks and stores easy. You will be surprised how much can be packed into a small area that can create culinary perfection!

Galley Planning, Part 3 Beverage Service

A great deal of in-flight service revolves around beverages such as cocktails, coffee and soft drinks. It is not the storage of bottles and cans that is the issue, rather than the shear variety available. Moreover, it is having all the extras that come with this level of service that makes planning this are of the galley a challenge. It is not just a matter of knowing the passengers like and dislikes in this case. But issues like coffee or tea, decaffeinated or regular, cream or milk, sugar or sweetener and so one. These variables in every area create access and storage problems in planning any galley.

First, there is the allotted space for glassware and coffee cups. Tall stemware creates a host of issues besides height and the width of the goblet, there is breakage to consider, not only in the cabin but by cleaning services at FBO’s. It is best to select stemware that can double between red wine, white wine and water, unless of course you’re in the airline class of galley and have such space. The same hold true for water glasses, tumblers, and high-ball, old fashioned and whiskey glasses. Again it is best to select in these areas, glasses that double for multiple purposes. Specialty glass ware such as shot glasses and champagne flutes and be stored in lesser quantity as needed.

Depending on the coffee maker selected it will dictate the accessories that will be required. Carafe style coffee unit’s work better than single pot units, as additional carafes can be purchased for regular and decaf. Individual service, pod style units are convenient, with a wide selection but they produce one cup at a time which is hard when coffee is in demand. When planning coffee service it is best to have everything you need in one area, the unit, the cups, sugar, stirrers and the like. Tall much that fit into sideledge cup holders work better that cups and saucers that require more storage area.

Liquor and wine can also be trying with regards to the vast verity and what a galley can carry. Miniature liquor bottles can be convenient but hard to find everywhere you may fly. Large bottles work well but storing many is difficult, most operators carry some of each for convenience and verity. It is important to plan the height of your ice drawer to be tall enough to stand white wine or champagne bottles inside. Put them in a plastic bag so the labels don’t get soaked and peel off. Plan to have a divide ice drawer as well for “clean” ice for drinks and “dirty” ice where cans and bottles can be stored. Also, don’t leave expensive wine sit on the aircraft, especially if it parked outside for a prolonged period.

As for soda, juice and water bottles, it is good to have a divided dedicated drawer for these. Some may be stored in the dirty ice area and a fly-away-box with extra can be placed in the baggage if required. Again, knowing your passengers before you plan your galley helps greatly in beverage service.

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.