Feature: Trolleys
Main picture: Adding style to convenience with the Bordbar Air Berlin edition; below: Iacobucci’s Galley Cart aims to meet rigorous demands for weight saving, functionality and robustness, and Kaelis’ Norduyn model
ice reformers, allow airline caterers to make dry ice, reform the ice into the desired slice size and produce individually wrapped slices (including a company logo if required on the packaging) at their own location. This means that airline caterer no longer has to work with an outside supplier to order ice in advance and wait for ice to arrive. This process reduces over ordering and results in less ice lost to sublimation. Ice is
“Kaelis is offering trolley operators the chance of additional revenue with its advertising trolley hanger”
produced on demand, fulfilling cooling needs and doing so through simple, one-button start- up and single person operation.
carbonated drinks; and negotiations are well advanced with airlines negotiating to put it onboard.
And it’s not just about the trolley itself when it comes to development initiatives in the galley. Zodiac Aerospace has put its focus on a range of galley accessories. An insulated serving pot, a steam oven without internal overpressure and an oven door with double safety latching which can be operated using only one hand are among its newest ‘Inserts Generation’ products currently being sold in the Sell GMBH range. The inserts also include ovens, coffee maker, beverage maker, water boiler and bun warmer. Sonja Naumann, marketing manager, says the company’s challenge is always to combine form and function, delivering an attractive and elegant outer appearance while also incorporating the increased functionalities required by today’s airlines. It has identified
a clear focus on weight as airlines look for savings in fuel costs, and has adapted its products accordingly. Maximizing safety while improving style have also been priorities.
Cold Jet, the industry leader in dry ice manufacturing and cleaning solutions, has also made a mark on the way airline caterers think about one of their largest consumable costs.
It has developed technology that allows on-site ice production of quality ice slices which are produced quickly and efficiently. This puts control of production, sublimation losses (turning from a solid to a gas) and the overall process back in the hands of airline caterers. The systems, known as dry
Cold Jet’s dry ice production and reforming machines can be customised to make virtually any size of dry ice, for an easy fit into nearly any size airline food trolley. The caterer can press ‘start’” in the morning and have fresh, dry ice slices at its location that can then be loaded directly into an airline’s catering trolleys.
The company estimates on-site dry ice slice production can save airline caterers up to 30% in their largest non-food consumable cost and offers piece of mind that ordering from an outside supplier cannot.
With ice or without, trolleys it seems are hot stuff. Times are changing and while some cabins and crews in Business may be doing away with wheels altogether, in favour of trays and carry cases, the trolley’s long term survival seems assured – its role, looks and status is simply evolving. •
www.onboardhospitality.com 23
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