Kitchen galley

The galley is the compartment of a ship, train, or aircraft where food is cooked and prepared. It can also refer to a land-based kitchen on a naval base, or from a kitchen design point of view to a straight design of the kitchen layout.

Use in trains
In trains, the galley is housed in the dining car or Bordbistro. Here are next to the preparation area also a sales counter and the dining tables housed. As a rule, these kitchens are equipped with drinks and ready-to-serve meals at large junctions stations. They are usually operated by caterers such as è-express, Do & Co , elvetino or the railway company itself. The Mitropa also has a high profile as a caterer, but in the meantime it has limited itself to stationary catering.

Ship’s kitchen
A galley is the kitchen aboard a vessel, usually laid out in an efficient typical style with longitudinal units and overhead cabinets. This makes the best use of the usually limited space aboard ships. It also caters for the rolling and heaving nature of ships, making them more resistant to the effects of the movement of the ship. For this reason galley stoves are often gimballed, so that the liquid in pans does not spill out. They are also commonly equipped with bars, preventing the cook from falling against the hot stove.

A small kitchen on deck was called a caboose or camboose, originating from the Dutch: kombuis, which is still in use today. In English it is a defunct term used only for a cooking area that is abovedecks.

On yachts , the kitchen is also called a pantry . This term usually referred to a simple sideboard or small kitchen on larger ships. He can also designate the room for cleaning and storage of the dishes.

The chef of the galley is traditionally referred to as Smut or Smutje . He can be assigned to support so-called architects . These are members of the ship’s crew , who in turn help out in the kitchen. This applies to the German Navy .

On merchant ships is chief of the name of the chef. Smut would be a terrible insult, since it means “the grumpy one”. Baking is done by the steward or the fair boy.

On passenger ships , the chef is for passengers Koch called.

In Afrikaans , kombuis today means kitchens in general, as the language has evolved from Dutch navigators in the 17th century.

Aviation kitchen
The Douglas Aircraft DC-3 was the first airplane with a planned galley for food service.

Galleys on commercial airlines typically include not only facilities to serve and store food and beverages, but also contain flight attendant jumpseats, emergency equipment storage, as well as anything else flight attendants may need during the flight. Aircraft in operation today mainly use the familiar airline service trolley system.

Airbus has developed a new galley concept called SPICE, presented 2010, which they publicise as a potential new worldwide standard with significant advantages over the current 40-year-old trolley technology.

Description
A galley differs from normal kitchens mainly in the very limited space and by the special containers (boxes) and trolleys , which are optimized for use during transport . Also, there are usually the only permanently installed electrical appliances only the hot air oven and the coffee maker , which is also hot water boiler .

History
The first kitchens in aircraft are found in large airships such as the Zeppelin . Here was a multi-course menu for the passengers in the traditional way in electric cooking appliances produced, which was not possible in the first passenger aircraft due to the space requirements for a conventional kitchen of this time. A first known kitchen in a plane consisted of a hotplate with sink, which was installed in 1930 on the advice of Werner Sells in a Junkers Ju 52 for a Romanian prince. Sell, which initially dealt with concepts for fitted kitchens , was created in 1954 by Lufthansa employeescommissioned to develop a kitchen for the aircraft of the new Atlantic routes of Lufthansa. The hitherto known aircraft kitchens made in the USA were unsuitable for the purposes of Lufthansa. With convincing concepts and ideas for the planned aircraft kitchen, Sell soon became one of the leading manufacturers of aircraft kitchens, which are still installed in a large number of aircraft today.

Today’s mission
Aircraft kitchens are optimized for food preparation in a confined space, so that conventional kitchen equipment and materials find little use in aircraft kitchens. Usually, the prepared dishes are not cooked on the spot, but only reheated ready meals ; There are very few airlines that actually cook. But not only the space requirement is crucial for the abandonment of an extensive facility, also safety regulations prohibit the preparation of a complete meal.

The food, prepared, portioned and often frozen by caterers , is warmed in steamer or microwave ovens and served to passengers. Preparation of the food served on the plane starts up to 72 hours before the start of the machine. The supply of food is one of the most important logistics tasks in passenger transport. Requirements of the airline, passenger numbers and special orders must be coordinated. In addition, along with the food and the duty-free items are brought by caterer on board the aircraft.

The kitchen technology required in the aircraft is reduced to cooling unit and heating device, collectively called pantry . In most modern aircraft, the food is delivered directly by roll containers (trolleys) and containers. For example, a Boeing 747-400 will be stocked with 114 containers, 102 trolleys and 18 ovens.

In newer aircraft such. For example, in the Airbus A340-600 it is possible to install optional coolable compartments. These work more effectively than the otherwise commonly used dry ice , which sublimates when heated and then no longer has a cooling effect.

Very important in aircraft is the ability to secure every removable container, trolley and door with gags from falling out or opening. This is especially important during takeoff , landing and turbulence .

Worldwide use airlines mainly from the ATLAS and KSSU consortium developed standard norms ATLAS and KSSU in galleys and trolleys, with ATLAS to around 80% and KSSU is used for around 20%. In 2008, the aircraft manufacturer Airbus unveiled another galley concept for galleys called SPICE ( SPace Innovative Catering Equipment ).

The exception is the galleys of business travel planes. While in airliners the primary goal is to provide passengers with fast and effective service, business aircraft focus on individual comfort. Thus, the Galley can be adapted to other needs whose possibilities are almost unlimited and limited only by the available space.

Since the galley is often used as a separation between passenger classes, directly flush and the on- board toilet can be grown.

Werner Sell
The first airplane kitchen was invented (patented) by Werner Sell (Georg Robert Werner Sell) of Germany in 1930; the first fitted kitchens were delivered 1954, by 1955 Lufthansa had all their commercial planes fitted with a Sell galley.[citation needed] In 1955 Sell also began fitting train coaches with kitchens, from 1960 on with the newly developed convection oven.

Household kitchen
The term galley kitchen is also used to refer to the design of household kitchen wherein the units are fitted into a continuous array with no kitchen table, allowing maximum use of a restricted space, and work with the minimum of required movement between units. Such kitchens increase storage space by working vertically, with hanging pots, dish racks, and ceiling-hung cabinets common. Strictly, the term refers to a kitchen with the units in two facing lines, but is often used to refer to U-shaped kitchens as well.

The first mass-produced galley kitchen design was known as the Frankfurt kitchen, designed by Margarete Schütte-Lihotzky, working under the direction of Ernst May in 1926 for a Frankfurt housing estate. 10,000 units were installed in Frankfurt, and it was the most successful and influential kitchen of the period.

Source from Wikipedia