Beruflich Dokumente
Kultur Dokumente
AIRCRAFT GALLEYS
Prepared by: AZLAN BIN TAJUDIN
Malaysian Institute of Aviation Technology
INTRODUCTION TO GALLEYS
The galleys are the KITCHEN AREA of the aircraft. They are used to
prepare food and drink for consumption during flight. Galleys range from
simple FOOD DISPENSERS, which can store cold meals, to the FULLY
fitted galleys on large aircraft which incorporate OVENS and
REFRIGERATORS. The number of galleys and their positions will depend
on aircraft type and passenger capacity.
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INTRODUCTION TO GALLEYS
Most larger and modern aircraft will have a LOAD SHEDDING SYSTEM,
which is automatic in use, e.g. if an electrical generator fails, then the
non-essential loads powered by the generator will be shed, this will
include the galleys. For this reason part of the galley is fed from a
different electrical power source to ensure that not all galley services
will be lost though an electrical malfunction.
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Power supply (28v DC) may come direct and provided through Electric Load
Control Units (ELCU) which measures the current being drawn by the galleys
and prevent overload.
The ELCU also act as a switch to remove power to the whole galley assembly
should aircraft power consumption become too high.
Have an electric distribution panel accessible from the front of the galley
i.e. allows for individual isolation of ovens by Circuit Breaker action.
This panel has a LIGHT to indicate that power to the galley is ON.
All system have control switches and are located close to the galley, where a
Master Isolation Switch is also provided for both electrical and water supply.
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GALLEY ON
LARGE AND MODERN
AIRCRAFT
e.g.
A320 REAR GALLEY
Galley are located onto and bolted down to the seat tracks, in a manner not dissimilar
to seats. In addition, TIE RODS are attached between the top of the galley and the
aircraft fuselage.
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GALLEY CHILLERS
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GALLEY CHILLERS
The refrigerators used in the galleys are known as GALLEY CHILLERS. They
supply a CONTINOUS FLOW OF COOL AIR to the galley.
The cold air leaves the chiller at about 0`C and passes through a duct system
to the galley. The cold air is ducted to the MEAL TROLLEYS when they are
stowed under the galley work surface. This ensures that the meal trays and
their contents remain FRESH prior to heating. Cool air is also ducted to the
DRINKING WATER OUTLETS around the aircraft and to cool boxes in the
galley.
The chillers are usually installed under the galley floor. The cool air is ducted
through the floor and after cooling the required area, the air is drawn back
through the chiller to be cooled again. The galley air chiller is a small VAPOUR
CYCLE COOLING SYSTEM (VCCS)
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GALLEY EQUIPMENTS
-OTHERS
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GALLEY CARTS
GALLEY CARTS
THERE ARE 3 TYPES OF TROLLEY :
GALLEY CARTS
All the trolleys are similar in construction, differing only in their internal fittings and
access door. The box is made from ALUMINIUM HONEYCOMB and is supported on a
CHASSIS fitted with castoring rubber tyred wheels. The trolleys is designed to fit
between the seats on either side of aisles. HANDLES at either end of the trolley allow it
to be moved along.
The wheels are braked when the trolley is stationary by RED COLOURED foot operating
brake pedals at either end of the trolley. The breaks are released by a GREEN
COLOURED pedals.
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5.Ensure that the trolley is secured in the storage area and ensure that the
trolley WASTE CONTAINER is capable to contain fire during emergency.
Check restraining cable for security and attachment, the spring tension and
the serviceability of the hook (if fitted).
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TRASH COMPACTOR
- is a large press that squashes the trash to reduce its volume. If this is
not fitted, the galley will have a simple bin arrangement that has a
hinged top access panel.
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BEVERAGES MAKERS
GALLEY LIFTS
1) Available normally on double-deck aircraft e.g.
B747-400, B787 Dream-liner, Airbus 380. Purpose
is to allow the carts (Service Trolley) to be loaded
on the Lower Deck and then transported to the
Upper Deck galley.
Power switch
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OVEN AND WATER HEATER The OVEN is fitted with a fan and heater
with a timer and heater control. The oven
system consists of:
Oven with a side opening door
and electrically connected via a
connector at the rear.
A two position Galley On-Off
Switch on the P4 panel.
A two position Oven On-Off
Switch, power light (amber) & fuse on
the lower control panel
A Power On Light (Red) and
Timer Select Rotary Switch on the
upper control panel.
A Heater On Light (Amber) and
Temperature Select Rotary Switch on
the upper control panel.
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Heater On light
Power On light
and Temperature
and Operation
rotary switch
time rotary
switch
Water
Heater
On-Off
Oven On- Switch,
Off Switch, Light &
Light & Fuse
Fuse
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OVEN OPERATION
1) The oven is switched on by putting the galley two position (On-Off) switch on P4 to ON.
2) The oven two position (On-Off) switch on the Lower control panel is selected ON And
the power light illuminates (amber).
3) The Power On red light on the left-hand side of the top control panel will illuminate
when the timer rotary switch is selected. The timer may be selected up to 60 minutes of
oven operation and is graduated every minute. 0, 10, 20, 30, 40 and 50 minutes are
marked.
4) Heating amber light on the right hand side of the top control panel will illuminate when
the temperature rotary switch is selected, temperature may be selected up to 450
degrees and is graduated every 50 degrees. 150, 250, 350 and 450 degrees are marked.
5) The oven is switched off by selecting the oven switch on the lower control panel to
OFF
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3.The lids of hot liquid (over 45`C) containers must fit securely.
6.Ensure waste containers close properly so that they can contain any possible
fire. This includes the waste containers on catering trolleys.
END OF TOPIC