engineers did designs without thinking through the hu-
But the modern galley must still be functional. “Since
space in the aircraft is the most valuable, it will always be
important to make optimum use of it. However, the use
of modern technologies, such as 3D printing or compos-
ite materials will reduce weight and optimize crew proce-
dures,” Schulz said.
Many of today’s galleys and trolleys use stronger,
lighter composite carbon fber structures. Removing 2. 2
pounds ( 1 kilogram) of weight from
an airliner saves around $1 million
in fuel costs over the lifetime of an
aircraft, according to Airbus.
New guidelines and standards
are also allowing for more interchangeability and modularity in
galley design and construction.
Airlines have developed these standards for galley equipment, including Ace, Atlas and KSSU.
“We are converting the Ameri-
can Airlines galley equipment to
the Atlas industry standard to help
streamline and simplify our provi-
sioning process,” American man-
aging director food and beverage
Stephen Kingsley said,
American’s new aircraft, includ-
ing the Boeing 787, have galleys
that are sleeker, lighter and more
ARINC, a unit of Rockwell Col-
lins, ofers precise standards for galleys.
“What this means is that these standards allow us to
introduce more fexibility and standardization in the
[galley] product,” Hough said.
Te other area of focus is on being able to ofer food
and beverages more aligned with modern tastes, such as
espressos and lattes beyond standard cofee and steam ovens that permit more creative, healthy menus and which
don’t dry out the food. Even better, ovens that mean food
can be cooked rather than heated up. Lufthansa Technik
is introducing its Induction Cooking Platform, which
enables cooking on the aircraft and enhances the passenger experience in premium classes.
Airlines today want multi-functional galleys, particularly on long-haul fights. Once the main meal is served,
some carriers transition the galley to self-service. Snack
stations on long-haul fights are becoming commonplace.
Diehl Aviation, a German aircraft interiors and products manufacturer, is considering a high-density galley
and lavatory concept for narrowbodies that splits non-seating space, with one of the galley areas being a bar,
self-service area or small crew rest station.
At the Aircraft Interiors Expo in Hamburg in April,
Lufthansa Technik and Diehl announced plans to cooperate further on the development, production and installation of cabin elements, including galleys.
“During our work on these products, we experienced
the synergies such cooperation can ofer,” Lufthansa
Technik senior director engineering Henning Jochmann
said. “While Diehl Aviation has unique know-how when
it comes to producing cabin elements, Lufthansa Technik
is the expert for modifcation programs, approval pro-
cesses, repairs and logistics.”
Teir joint products include the redesigned bar mod-
ule and the Integrated High Density Solution (IHDS),
which comprises the galley, toilet and space for the cabin
crew aboard Airbus A320s. IHDS also would allow for
optimum use of the rear cabin section.
“Tere are multiple important drivers to foster galley
innovations and technologies; considering catering
trends, the galley has to allow fulfllment of increasing
passenger expectations. With regards to quality of food,
this means availability and individual (pre-) selection of
catering goods and services,” Reiss said.
“You can stick a fork in the day of the metal, utilitarian aircraft galley,”
Joe Leader, APEX
in luxury and