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A-LogEqu: saving time and cost! The A-LogEqu system of food and beverage containers for the airline galley


Hubert Walter of B&W Engineering discusses the success of the company’s certification-free aviation logistic galley equipment


OnBoard Hospitality: Your non-electrical A-logEqu galley inserts have proved very successful keeping food or water hot or cold for up to 24 hours within the trolley – ovens and fridges all within one unit – which means that food never has to go into the galley. Can you explain how the process works? Hubert Walter, B&W Engineering: It works with the caterer bringing the food onboard at the right temperature without requiring additional power on board the aircraft, as far as is possible. For the crew there’s no more need for transferring


or rearranging in the galley, as well as no spilling of hot water from the brewing jug! No more transhipping from hot ovens into the drawers, and tea/coffee/cup noodles etc. can be portioned in the most flexible way possible. The service no longer depends on the galley


configuration, A-LogEqu adapts the galley to an airline’s service.


OBH: Is the quality of food affected? HW: Yes, for the better! Food can be stored to conform to HACCP and the cooling chain can be complied with. For example, sandwiches can be stored over the whole day without the need for them to be frozen. It’s possible to serve chilled beer and chilled soft drinks, as well as hot meals. Industrial kitchens have successfully established


low-temperature cookers from companies such as Alto Shaam and these have proved that, with the right temperature setting, storage times of between eight and 24 hours are possible without any loss of quality. This means that together with the ground caterers’ steam ovens, plus A-LogEqu and its adjustable TempAccus, it’s now possible to keep food on board an aircraft for up to 15 hours.


OBH: Can you outline the main advantages for the caterer, the operator, the crew and passengers?


A-LogEqu savings bring…


35% less galley costs without electrification and pipes 30 % less galley weight 92 % less maintenance (incl. inserts) 100% less energy consumption


HW: For the caterer the main advantages are more turnover because of more sales and new sources of additional revenue such as a hot meal service on short haul flights, or more ice-cream sales. There are also possibilities for new business models such as cabin lease. Caterers’ worldwide business volume should increase substantially by using A-LogEqu. For crews, handling will be much easier, because they don’t have to prepare hot meals in ovens.


There will no longer be any need to boil water or brew coffee and no risk of burns. Quicker, easier and safer handling will be provided by A-LogEqu. For operators the advantages include less weight


on board, less required stowage volume, lower consumption of electricity, less maintenance and more revenue with buy on board. A-LogEqu is universally applicable, independent


of sector length, galley configuration or class and several temperature ranges are possible in one trolley. Higher efficiency will be achieved by savings at the catering hubs, new and more flexible service- concepts and fewer crew injuries. A-LogEqu brings about cost reductions, even more so when it’s incorporated into the layout of new-built aircraft. For passengers A-LogEqu provides real ‘meal on demand’ service, hot meals on short haul flights, top hygiene safety, more convenient handling with hot meals and, last but not least, an ice-cream for dessert that does not require an ice pick!


OBH: Where are the main savings for airlines in both financial and space/storage terms? HW: Airlines need to spend less money for fewer catering procedures, save on dry ice costs, and lots of stowage volume. For example, in an A-LogEqu 4r+ Drawer (already


fitted with TempAccu!) 24 economy meals can be stored at an outer volume of 23 litres, while an oven in today’s aircraft has a volume of about 90 litres while containing 32 meals. Relatively, this means a storage volume per meal of 0.95 litres using A-LogEqu compared with a storage volume per meal of around 2.8 litres in a conventional oven. For most, ROI will happen within six/14 months.


OBH: How much do you estimate your product has saved airlines in time, weight and waste? HW: Cost savings range from 30% less galley weight through to 100% less energy consumption.


OBH: What does it mean for airlines that your galley inserts are now designed to be compatible with both ATLAS and KSSU equipment?


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