G A LLEY I NSERTS
Space operations
efficiency
Many airlines don’t use ovens on short-haul flights,
meaning the ovens are either carried as dead
weight, or removed and the galley slots covered by
a panel, wasting the space behind. Diehl Comfort
Modules’ solution is the Plug’n Stow Module, which
is a drop-in replacement for any standard ATLAS
oven or fridge.
Items such as emergency equipment can be kept
in the module, freeing up overhead bin space. The
module is retrofit-enabled as no modifications
are required. The design uses the mechanical
attachments of the oven and can also use the
power interface, which enables electronic devices
– such as iPads offered for wireless IFE – to be
charged in the module.
REDUCING
PLASTICS USE
Unique service is a great way for airlines to
differentiate their offer in the market, and Philipp
Emmert, an industrial design student from the
Methusius Academy of Fine Arts & Design in
Kiel, Germany, believes his holistic Food Service
Experience concept (created with a little help from
Phoenix Design) offers an opportunity.
After checking in online from the comfort of their
homes, passengers using this service could then
also select their inflight meals online. Once at the
airport, after the security check, they also receive a
personal travel bottle that they can refill on board
the plane at one of the service units. When they
are ready to eat, they can also collect their meal at
the service unit and heat it themselves with just
the press of a button.
aircraftinteriorsinternational.com
SEPTEMBER 2019
084
Streamlining
Cristian Sutter, a cabin design
specialist at British Airways
gives his perspective. “The
configuration and quantity
of galley inserts, on legacy
carriers at least, is today
directly dictated by a full
meal service concept that will
potentially be superseded
by more efficient ways of
imagining and delivering inflight
service,” he states.
In Sutter’s view the ‘click and
collect’ before boarding service
concept could “dramatically
minimise” on-board food
preparation and delivery,
eliminating the need for
several types of inserts.
“Galleys and inserts will
decrease in numbers and be
reimagined as highly efficient
smart units that could be
controlled via crew smart
devices, future smart cabins
and even passenger devices
via airline apps, streamlining
crew service and workload in
a clear departure from today’s
operations,” he adds.
The
Food Service
Experience concept
was a Crystal Cabin
Awards entrant
in 2018
RIGHT: ‘CLICK AND COLLECT’ MEALS
SUCH AS GORDON RAMSAY’S PLANE
FOOD COULD REDUCE ON BOARD
FOOD PREPARATION REQUIREMENTS
/aircraftinteriorsinternational.com