Rooms and freight rooms (6) Galley and meals in the cabin

Return to the room and the freight room, and go to the "eat story" and "talk about".Previously, a certain magazine had one set of both of them, but the theme at that time was the Shinkansen.In fact, railway vehicles and airplanes have unexpected and mechanical common items.

First of all, the story of eating, the future of galley.

The characteristic of airplanes is basically equipped with finished products cooked on the ground.The situation may be different when it comes to first class or business class, but I do not know well because I have never used it.

Of course, it will be free from the installation and the actual meal will be gone, so it will cool down as it is.It is assumed that the station lunch will be put out in a cold state, but if the meals to be served on an unreasonable plane are cold, you will be angry.

Therefore, the main job of Galley is to store the installed meals and beverages and warm the meal.Also, coffee seems to be on the plane.In any case, do not prepare a stove on the plane and cook.

When I thought, I was surprised to know that there was an example of cooking rice on board.

JAL -Travel Column (JAL Travel Plus Navi) "Flying Kitchen, commonly known as galley"

Considering safety in the cabin, we cannot use direct fire.The only way to warm up is the oven and microwave oven, as the only energy source that can be used is power.

However, some of the dishes on the tray want to warm up, while others are not.Therefore, in recent aircraft, it is said that the dishes to be warmed out are placed on the heating plate and warmed.

In a steam oven, what you put inside warms, regardless of the opponent.However, if you use the principle of electromagnetic cooker, you can solve the problem.The type of pot that can be used with an electromagnetic cooker is limited, but the theory is reversed.A material that generates heat after receiving electromagnetic waves may be used for the heating plate.

A long time ago, when I flew from San Francisco to Honolulu on a certain airline, I had the experience of a warm canned peach came out and closed (by the way, the equipment was a used L-1011 traster sold from the ANA).。If you can use a heating plate to be selected, there is no such thing as such a missing.

However, if the main dish is selected, only the other items will be installed on the tray.Then, the main dish is heated separately and put it on the tray on the spot according to the choice.That way, only the main dish is warm without having to imitate using a heating plate.

In addition, I wrote so far in the case of people.The situation is different for military aircraft.A large aircraft based on passenger aircraft, for example, the AWACS (Airborne Warning and Control System) and E-767 of the Air Self-Defense Force, have facilities close to the passenger aircraft galley, bringing a frozen lunch and warming it in a microwave oven.Can do.Because the base model is a passenger aircraft, you can use the same equipment.

However, if you do not have such a nifty equipment, you will bring a lunch box and eat it in a cold state.The dining on the ground and bringing it on board is called a "flight kitchen" in the U.S. Air Force.I'm not cooking on the plane.

But if you can bring a proper meal, it's still good.If the situation is not blessed, there are cases where the Army and the Marines are eating the same combat food as they are eating in the field battle environment.

Although it is particularly noticeable in LCC, shortening turnaround time is an important issue.In other words, when an airplane is on the ground, it does not make a profit, so it is necessary to do the work of descending and unloading after arriving at the airport, cleaning in -flight, boarding and luggage.

And the galley meals and beverages also affect the shortening of the turn around time.Not only that, there is also the issue of providing in -flight services quickly.As you know, you will put your meals and beverages on the cart.Put the necessary meals and drinks in the cart, go around the rooms in order, and distribute them.

And the garbage that occurs after eating is collected using a cart.This is efficient.If you have a small first class or a business class, you may have another method, but in the economy class with a large number of people, you can not handle it efficiently.

You can tell that you use a cart for in -flight services, but you can actually use a cart when loading and unloading.It is easy to understand that it is quicker to put it on a cart and load it at a stretch than to load and unload in a rose state.The galley has a space to accommodate the cart, and it is a mechanism to push it in and then lock it.

This cart has a wheel so that it can be moved by pressing it, but the plane tilts back and forth or left and right by maneuvering, so it is important if the cart starts running without permission.Since the aisle is running back and forth, the pilot operation in the pitch direction (raising and lowering the nose) is dangerous.

Therefore, it has a lock mechanism, but I have witnessed a scene where the cart starts running on a certain airline.If my memory is correct, I feel like I happened to be in a nearby seat and stopped by hand right away.Anyway, it's almost 20 years ago, so I don't remember.

By the way, the in -car wagon of the train also has a lock mechanism.If you stop, you will see how to first step on the pedal of your feet and lock it before responding.

In addition, I think that the photos of the service cart taken with the Mitsubishi MRJ's room mock -ups listed last time will be helpful.