Current galley standards like ATLAS and KSSU use trolleys. SPICE does not use trolleys. It uses a combination of Foldable Service Carts and lightweight boxes that are inserted into the carts. SPICE still uses the standard ATLAS tray size, which means that airlines can continue to use their current service equipment.

There are two ways SPICE saves space. Firstly, since it saves crew from lifting, the use of the transfer table enables better use of the volume above the worktop. Secondly, the galley equipment in a SPICE galley will have one standard size (same height and width). Having one standard size makes sure that less space is wasted than in current galley types.

There are two ways that SPICE saves weight. Firstly, the use of lightweight boxes instead of trolleys (a box could even be made out of cardboard). Secondly, the space savings enable fewer galley monuments to be used.  

With SPICE, boxes are contained in fully sealed compartments. The compartments are 9g capable and are also flameproof. Therefore, compared to current trolleys, the SPICE boxes are not subject to demanding certification requirements. This means that they can be made lightweight, and also low-cost.  

Because SPICE saves space, we can use fewer galley monuments. When galley monuments are removed, space for seats is created.  

Airbus is not selling SPICE. Airbus is developing a new galley concept called SPICE, which we hope will become the first new galley standard in over 40 years. The standard will be available for all aircraft types, not only Airbus types.

Airbus intends for SPICE standard galleys to be available to airlines wishing to have them on both line-fit and on retrofit.  

Airbus is not trying to get into the galley business. Airbus sees the need for innovation in this area and has decided to do something about it. We will be working in partnership with galley and equipment manufacturers to bring SPICE to reality.

Airbus and its partners will produce two mockups over the next 12 months. The first mockup is called the ‘Handling Mockup’. It will be fully functional except for galley equipment and chilling, and will demonstrate the key innovations and principles. This mockup will be presented to the industry in Q4 this year in order to assess interest in the SPICE concept.

The second mockup is called the ‘Technical Mockup’. It will be complete by Q2 2009, and will enable us to fully quantify the technical performance of SPICE (loading, chilling, equipment capacities etc)

Airbus is in discussions with several of the main galley and galley equipment suppliers about production of the Technical Mockup. We expect to select a supplier in the coming months. The selected supplier will co-operate in the production of the Handling Mockup.

The current phase of the project is focussed on developing the concept far enough that we can make a decicion about Authorisation To Offer (ATO). Airbus’ ATO decisions is planned for the final quarter of next year. If the projects gets ATO, then we expect the first aircraft to be fitted with SPICE early next decade.

Airbus has produced one mockup previously which was used for ergonomic testing. The results of the tests were very positive and enabled us to refine the concept further. We are now producing mockups that will contain the latest refinements.

The SPICE concept won the Crystal Cabin award in the Comfort & Health category last year, based on the results of our ergonomic testing. The testing produced very positive results, both in praise for the concept from cabin crew, and in data that showed significant reductions in meal and beverage preparation times, compared to ATLAS standard.