G A LLEY I NSERTS
083
aircraftinteriorsinternational.com
SEPTEMBER 2019
STEAM
CLEANING
Food poisoning is an acutely sensitive matter,
usually arising as a consequence of improper
handling, preparation or storage of foods. At this
year’s EuroCucina kitchen exhibition, Tim Manson,
design director at JPA noted that Electrolux
presented an integrated chopping board and knife
steam cleaner that could completely sterilise a
knife and chopping board in five seconds.
“If integrated on board this would be
an ingenious way to improve and speed
up cleanliness in food preparation,”
Safran Gemini Cube
Beam me up, Scotty
All that talk of ice cream has got JPA
Design’s Tim Manson rather excited.
“Quantum physics aside, the coolest
insert feature would have to be
teleportation,” he furthers.
Manson imagines that a passenger
could simply order what they want to
their exact specifications and the meal
or drink – including its vessel – would
be built in the teleportation chamber.
This delivery method means that
potentially no food or unnecessary
crockery would be needed on board,
with the galley becoming more like
a vending machine, rendering other
inserts obsolete.
“As crazy as it sounds, in theory
it could become reality, as in 2017
scientists managed to ‘teleport’
photons to a satellite over 300 miles
away,” says Manson. “The effect is
more like a duplication of the photon,
a bit like a fax message. There are a lot
of photons in a chicken wrap though,
so I’m pretty sure we won’t see this for
a few years yet!”
states Manson.
Disposal of galley waste, both liquids and
soft foods, is a challenge for airlines, with
galley sinks frequently becoming clogged and
crew often having to dispose of waste down
the toilets, which can create maintenance
issues. A galley waste disposal unit is one
solution, but it can take up counter space.
Safran’s proposal is the Galley Evacuation
Module (GEMini) Cube, which uses standard
container space for waste removal, with
the unit being the same size as a standard
galley container so it doesn’t take up counter
space. The module sends waste to the waste
tanks using vacuum technology and can be
implemented with any galley supplier.
AIRBORNE
COOKING ROBOT
Together with Weigele
Aerospace, Delta Energy
Systems has developed the
Airborne Cooking Robot
concept with the goal of
achieving three Michelinstar
quality airborne cooking
– automatically. The unit
can be wired or wirelessly
powered, and is compatible
with today’s racks, with a
multichannel high-frequency
coupling coil system
designed to create optimal
oven heat distribution at
lower temperatures.
High-frequency coupling
coils underneath the
food trays can also give
more control of the heat
distribution, enabling specific
heat zones for different
types of meal. Through
having such a programmable
hot spot heating capability,
it will be possible to handle
different meals on one tray –
for example, both warm
and cold dishes can be
prepared by cabin crew
on the same tray and in
a single process.
BELOW: SAFRAN’S
GEMINI CUBE
RIGHT: THE AIRBORNE
COOKING ROBOT
/aircraftinteriorsinternational.com