Galley Solutions

Galley Solutions for Charter Superyachts

Galley solutions designed for the throughput, versatility and guest experience demands of the charter superyacht market.

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Charter Yacht Galley Solutions — The Superyacht Galley

Charter Superyacht Galley Solutions: Built for Commercial Service

Charter superyacht galleys operate under a fundamentally different set of demands from private-use galleys. Where a private yacht may serve the same principals with the same preferences voyage after voyage, a charter vessel must deliver consistent, high-quality culinary service to a constantly changing guest complement — each with different dietary requirements, service expectations and culinary preferences, and each paying a significant charter fee that creates legitimate expectations of professional-standard food and service.

The galley that supports this level of service must be commercial-grade in every respect. Not in the aesthetic sense — charter superyacht galleys are often beautifully appointed — but in the fundamental functional sense: the equipment must be capable of continuous professional use, the cold storage must be sufficient for the provisioning cycles that a charter operation demands, and the warewashing capacity must be able to clear a full formal dinner service without bottlenecks.

Equipment Standards for Charter Galleys

We specify equipment for charter galleys to commercial standards in every category:

  • Cooking — Rational iCombi Pro or Unox combi oven as primary cooking unit; professional induction or gas cooking range with minimum four zones per chef; salamander grill for finishing dishes to order
  • Refrigeration — minimum 400 litres of refrigeration per 8 guests in active provisioning; dedicated wine cooler; separate blast chiller for food safety compliance on MCA-coded vessels
  • Warewashing — Winterhalter or Miele undercounter dishwasher with cycle times of 90 seconds or less; dedicated glasswasher at the bar; hood-type machine for vessels with 12 or more guests
  • Laundry — commercial-grade washer and dryer; minimum 8kg drum; rated for commercial cycle volumes
  • Food safety — HACCP-compliant temperature monitoring; probe thermometers; food-grade storage labels; blast chiller where required by flag state regulation

Charter Galley Food Safety Compliance

Charter superyachts operating commercially are required to comply with the food safety regulations of their flag state and the requirements of the MCA (Maritime and Coastguard Agency) Large Yacht Code or equivalent. These regulations mandate documented HACCP food safety management — including temperature control records, cooking records and cleaning logs.

We specify equipment that supports HACCP compliance: combi ovens with core temperature probe capability, refrigeration with digital temperature monitoring, blast chillers for rapid cooling of cooked food, and dishwashers with cycle temperature records. Where a vessel is seeking to improve its food safety documentation, we can advise on the equipment additions that most efficiently support the HACCP framework.

Charter Galley Provisioning Systems

Efficient provisioning is a critical operational function on a charter vessel — particularly on vessels transitioning between charter weeks with limited turnaround time. We design galley storage systems that facilitate efficient loading, rotation and access, and specify cold storage locations that minimise provisioning time at changeover. For vessels operating in areas where provisioning quality is variable, we advise on onboard food preservation systems that extend the usable life of fresh produce.

Frequently Asked Questions: Charter Superyacht Galley Solutions

What equipment does MCA LY3 require in a charter yacht galley?+
The MCA LY3 (Large Yacht Code) requires commercially-coded charter yachts to implement a documented HACCP food safety management system, which imposes specific requirements on equipment: refrigeration with temperature monitoring capability, cooking equipment with core temperature measurement, appropriate food storage conditions and documented cleaning and hygiene procedures. The code does not specify particular brands or models but requires the equipment to support the HACCP process. We specify equipment that meets these requirements and provide documentation to support the vessel's food safety management system.
How much cold storage does a charter yacht need?+
Cold storage capacity for a charter yacht is calculated based on the provisioning cycle, guest count and menu standard. A standard formula is approximately 50 litres of refrigeration per guest per provisioning cycle for a full catering programme. For an eight-guest yacht provisioning every three days, this indicates a minimum of 400 litres of refrigeration capacity — often supplemented by separate wine storage, additional crew provisions and dry goods. We calculate the specific cold storage requirement for each vessel as part of the galley specification and specify accordingly.
Is a blast chiller required on a charter superyacht?+
A blast chiller is required by the HACCP food safety regulations that apply to commercially-coded charter yachts — it is the only equipment capable of reducing cooked food from above 60°C to below 8°C within the two-hour time limit that food safety regulations specify. Beyond the regulatory requirement, blast chilling is excellent practice on any charter vessel: it allows the chef to prepare and cool food in advance, extending service flexibility and improving food quality consistency. We specify a blast chiller as standard for all charter vessel galley specifications.
How should a charter galley handle dietary restrictions?+
Charter preference sheets typically capture dietary restrictions and preferences before each charter week. Effective management of dietary restrictions in the galley requires adequate cold storage to maintain separate allergen-free ingredients, clearly labelled storage systems and cooking protocols that prevent cross-contamination. We advise on storage and labelling systems as part of the galley specification and can recommend specific allergen management equipment — such as dedicated cooking surfaces or storage containers — where the vessel's charter profile indicates a high frequency of severe allergy requirements.
What laundry equipment does a charter superyacht need?+
A charter superyacht requires commercial-grade laundry equipment capable of processing the volume of linen — guest cabin linen, bath linen, table linen, beach towels and crew laundry — that a charter operation generates. We specify Miele Marine or Electrolux Professional laundry equipment rated for commercial cycle volumes, with a washer capacity of at least 8kg and matching dryer capacity, sized appropriately for the vessel's linen inventory and turnaround requirements. For large charter vessels, two washer-dryer pairs are often required to process linen efficiently within the changeover window.
Can a private-use galley specification support charter service?+
A private-use galley may or may not be adequate for charter service — it depends on what was specified when the vessel was built or last refitted. Common shortfalls in private-use galleys transitioning to charter include insufficient cold storage, under-capacity warewashing (particularly the absence of a glasswasher), residential rather than commercial laundry equipment and the absence of a blast chiller. We survey the existing installation and provide a specific assessment of what needs to be addressed before the vessel can effectively support charter service.
How do rotating charter chefs manage unfamiliar galley equipment?+
We address the rotating-chef challenge by specifying equipment from brands with broad recognition in the professional kitchen sector — Rational, Miele, Winterhalter — that most professional chefs will have encountered. We also create a galley handbook for each vessel we commission, documenting the key features and operation of each appliance in a format that an incoming chef can read in an hour and be confident to operate. For charter vessels with a consistent chef crew, we train the team directly at commissioning. Cloud-connected ovens like the Rational iCombi Pro allow recipe libraries to be shared digitally across charter seasons.
Where should the galley be positioned relative to the dining saloon?+
The galley should be positioned for efficient service flow — hot food should travel the shortest possible distance between the galley pass and the dining table without crossing guest circulation routes. On most superyachts, the galley is positioned on the main deck adjacent to the dining saloon for this reason. Where the galley is positioned on a different deck from the dining area, a dumb waiter or food elevator is often specified to maintain food quality during service. We assess the galley-to-dining relationship as part of every layout review and advise where service flow can be improved.

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Abraham Stones
Superyacht Galley Specialist

Abraham Stones has delivered charter yacht galley solutions for owners, shipyards and management companies worldwide. His 20+ years of hands-on superyacht galley experience ensures every solution is grounded in real operational knowledge.

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