G A LLEY I NSERTS
“Preparation of more
complex foods without
adding to crew tasks”
LEFT: AIM ALTITUDE
TO SUIT DIFFERENT
SEASONS OR ROUTES
website to read
Chef Bob Rosar’s
views on serving
ice cream on
RESPONDING TO TASTES
Flexibility of operations could be a key future trend in
galley inserts, predicts Helena Teichrib, an industrial
designer at AIM Altitude. According to Teichrib, galley
insert developments will need to accommodate the
growing passenger expectations of airline food, such
as having fresher produce, with more variety, and with
seasonal menus. To satisfy these requirements, she says
that galleys will need to be able to house specialised
equipment with easily swappable inserts. For example,
during summer vacations, an oven could be swapped for
a self-service fridge, to offer salads and smoothies. This
could be replaced with a microwave and panini press later
in the year, to provide on-demand hot snack foods.
Teichrib also sees a greater role for technology in
the galley, “With the rise of smaller, smarter and more
connected technology, it will become possible to swap
inserts quickly, with the galley automatically updating
control panels and crew PEDs. Easy-to-use interfaces and
pre-programmed timers will allow preparation of more
complex foods without adding to crew tasks”.
For Tim Manson, design director at JPA, nothing
beats fresh ice cream. “Everyone loves ice
cream, but the quality and consistency of ice
cream onboard differs wildly. Delivered late it’s
melted and too soft, delivered too soon and its
frustratingly solid,” he laments.
Thus, possibly as a personal indulgence, Manson
would really love to see an galley insert for making
ice cream on board.
“Seasonal variations, custom recipes or common
favourites can be prepared to order and delivered
at the precise texture and temperature,” he says.
“Dietary variants omitting things such as gluten,
lactose and dairy would also be accommodated.
Make ice cream great again!”