G A LLEY E QUIPMENT
businessjet inter iorsinternat ional . com 063
JULY 2019
aircraft, with the galley taking over the whole tail area.
The flight attendant created a trash shoot at the back of
the cabin, so the trash would go into a dumpster in the
belly of the aircraft. They never had a problem
eliminating garbage from the cabin, and it wasn’t cluttered
with bags. They also refrigerated a salad station so that
they could prepare salads and keep them refrigerated,
separate from the proteins.”
AVOIDING ILLNESS
Food safety can become a concern when there is
inadequate storage. Flight attendants sometimes need
to frontload catering for multiple legs and may not have
room to refrigerate it all. “Even if they do, when they land,
the food can get warm if the refrigeration is not on,” says
Kraft. “I’ve heard crazy stories of flight attendants filling
bathtubs with ice to store catering, because there was no
place on the aircraft.”
A lack of galley space can also restrict the cleaning
routines required for safe food preparation. “The full
wash and sanitize process that is required by most health
departments around the world is virtually impossible to
do on all china, glassware and dinnerware in flight,”
comments Kraft. “Flight attendants need to think outside
“The full wash and sanitize
process is virtually impossible
to do on all china, glassware
and dinnerware in flight”
Paula Kraft has
collaborated with
Design Q to design
a sealed and chilled
catering box for
business aviation
the box, perhaps using bottled water
and putting dishes in the oven for
a heat-dry cycle.”
CATERING LOGISTICS
Flight attendants may also be
asked to accommodate meal
preferences that are outside the
scope of the catering plans in place
for the flight. “Passengers will show
up with food from home or a restaurant
and they’ll ask for it to be reheated for dinner,” says Kraft.
“The flight attendant may already have meals in the oven,
which they have to take out, where it will cool down and
they can’t save it for later. They have logistical planning
to do in terms of what goes into the oven, what time it
can go in, how much they can put in and what size pans
to use, because aircraft ovens are all different sizes.”
Berry says that On Air’s interaction with flight
attendants is vital. A better understanding of their
working conditions allows the company to work around
some of the galley’s limitations. “A lot of what we do is
a result of feedback from flight attendants,” he says. “For
example, we have a flashcard system – an instructional