Experts share the latest in galley equipment and trends – plus what to expect at WTCE 2025
Induction oven
The Gusto induction oven was created to satisfy fine palates on board. “The induction system technology offers a wide range of positives compared to a conventional oven,” says Lucio Iacobucci, president and CEO of Iacobucci HF Aerospace. “It is safer, as none of its parts get hot during operation. It is multifunctional, replacing rice cookers and toasters, offering a quicker food reheating service, fresh meals and roasted fish and meat like in a five-star restaurant, for a gourmet food experience.”
As well as ovens, Iacobucci HF Aerospace’s catering equipment range includes espresso/beverage makers, trash compactors and trolleys. The company pays attention to its internal processes and those of suppliers; product weight reduction, especially during the conception and design phase; the reduction of electricity consumption; and sustainability, involving alternative materials and new technologies. It constantly tries to make its products increasingly simple, long-lasting and safe, both in terms of hardware and software.
Galley stack
Enflite debuted a new galley stack design at NBAA-BACE 2024. “We’re seeing a lot of these new exposed appliances in some of the new Gulfstream, Bombardier and Dassault aircraft,” explains Billy Makovy, sales account manager at Enflite. “This is our own unique design.”
The stack shown includes two coffeemakers, a microwave and a convection oven. The appliances have new glass front faces, and a graphical display with capacitive touch switches.
The coffeemaker can be filled at the front with bottled water, so it doesn’t have to plumb to the aircraft. It has a thermally insulated carafe, so no hot plate.
It uses self-contained pillow packs, which Makovy says produce less mess. It has a removable reservoir for ease of cleaning. The unit produces 54oz (1.5 litres) of coffee in roughly eight minutes. If a customer wants a cup of coffee earlier, the brew cycle can be paused.
The microwave has a 10.6in (27cm) rotating carousel, taking a full-size plate. It takes two minutes and 15 seconds to pop a full bag of popcorn. “We’ve tested our unit alongside commercial units – popping popcorn, boiling water, cooking different frozen foods,” says Makovy. “The performance is just like your microwave at home.”
The convection ovens are designed for zero clearance and even flow. “The outside only gets warm to the touch; you can run this at 450°F (232.2°C) for four hours, touch the outside and you’re not going to burn yourself,” says Makovy. “Inside, there’s an even flow to each of the racks, so you don’t have to switch food items around.”
There’s also a new 7.5ft3 (212.4 litre) compressor-based refrigerator. It will operate from 15°F to 65°F (-9.4°C to 18.3°C). “It’s a more modular concept,” explains Makovy. “We can take the door off, send it to the completion centre, and they can add whatever veneer they want to match the cabinetry. The shell of the refrigerator is its own component.”
The cooling module is also removable for easier servicing without having to remove the entire unit. Enflite can scale the size of the refrigerator cabinet, hinge the door on the left or right, implement in 115AC or 28VDC power, and deliver the door in brushed stainless steel or a black powder coat.
Customised galleys
Safran Cabin adapts its manufacturing processes for the components that make up its galleys, to meet challenges including equipment space constraints and product finish.
“Storage space is taken into particular consideration in optimising equipment,” says Paul Neary, VP of sales for the Americas. “Some clients call for more subtle reconfigurations, such as the addition of three compartments at the expense of electrical equipment. Then the challenge is complying with regulations. In a sector where quality standards can impose many restrictions, details inspire us to innovate. Our specialised finishing centre offers multiple solutions with matte or glossy finishes.”
WTCE 2025
World Travel Catering & Onboard Services Expo (WTCE) is set to return to Hamburg, Germany, on 8-10 April 2025, and will be a great place to soak up the latest developments in the inflight catering, passenger comfort and onboard services industry. There will be five pillars to the 2025 event – technology, beverages, sustainability, nutrition, and allergens and special meals – with an official ambassador to represent each, to help ensure WTCE remains aligned with key industry trends and provide advice and knowledge throughout the exhibition.
The technology ambassador is Kai Kosicki, CEO of ExpAir and member of The Hayward Partnership Group. His consultancy work focuses on optimising the onboard experience to meet rising expectations without driving up costs.
Kelly Stevenson, the beverage ambassador, holds a diploma in Wine and Spirits from the Wine & Spirits Education Trust (WSET), is a Certified Sommelier and a member of the Cicerone beer programme.
The sustainability ambassador is Matt Crane, founder of the Aviation Sustainability Forum (ASF), bringing a wealth of expertise on cabin waste management and sustainable practices.
Nutrition ambassador Melissa Adamski is an accredited dietitian and nutritionist, founder of Nutted Out Nutrition, which supports the travel sector through food, nutrition and dietary guidance.
Finally, the allergens and special meals ambassador is Julianne Ponan MBE, founder of allergen-free brand Creative Nature. She brings insights from the free-from food space, living with severe anaphylaxis and multiple food allergies herself.
At the Taste of Travel Theatre, the ambassadors will host talks and networking sessions, amongst other key spokespeople.
This feature was written by Izzy Kington and first published in the December 2024/January 2025 edition of Business Jet Interiors International. Click here for the full article.
