Galley Solutions

Galley Solutions for Superyachts Under 40 Metres

Compact, high-performance galley equipment and space-maximising layouts for superyachts from 24 to 40 metres.

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Small Superyacht Galley Solutions — The Superyacht Galley

Superyacht Galley Solutions for Vessels Under 40 Metres

Vessels under 40 metres present the most significant space and weight constraints in the superyacht galley sector. In this size category, every square centimetre of galley space must work at maximum efficiency — there is no room for equipment that duplicates another's function, oversized appliances that could be substituted with a smaller equivalent, or layout decisions that waste usable space without operational benefit.

The design challenge for a galley on a yacht of 25 to 40 metres is to deliver a culinary capability that meets the expectations of owners and guests who may be accustomed to the galleys of much larger vessels, in a space that may be a quarter of the size. Achieving this requires careful equipment selection, meticulous layout planning and an understanding of which professional cooking techniques are most relevant to the vessel's culinary programme — and therefore which equipment categories genuinely need to be represented.

Equipment Selection for Small Superyacht Galleys

The fundamental approach to equipment selection for a small superyacht galley is multifunctionality — every piece of equipment should do more than one thing, and no piece of equipment should be specified that is used only occasionally. A Rational combi oven replaces a conventional oven, a steamer and a holding oven in a single unit, making it ideal for space-constrained galleys. A vacuum packer used daily for food preservation doubles as a component of the food preparation workflow. A high-quality blender with multiple attachments replaces several single-function small appliances.

We typically specify the following core equipment for a well-equipped galley on a vessel of 30 to 40 metres:

  • Combi oven — 6 to 10 GN tray Rational or Unox, serving as the primary oven, steamer and holding unit
  • Induction cooking surface — 4 to 6 zones, sized for the worktop position available
  • Refrigeration — typically 250 to 350 litres of refrigeration in undercounter and tall cabinet format
  • Undercounter freezer — minimum 100 litres of freezer capacity
  • Undercounter dishwasher — Miele or Winterhalter with 90-second cycle capability
  • Glasswasher — Winterhalter GS undercounter at the bar or service position
  • Laundry — compact commercial-grade washer and dryer

Layout Optimisation for Compact Galleys

In a compact galley, layout decisions have disproportionate impact on the chef's ability to work efficiently. We treat every worktop, drawer and cabinet as a workflow element — ensuring that the most frequently used tools, ingredients and equipment are in the position that minimises movement during service. We also design the cold storage layout to facilitate efficient provisioning, with the most frequently accessed refrigerators in the most accessible positions and the provision store organised for logical rotation.

Frequently Asked Questions: Small Superyacht Galley Solutions

Can a professional culinary standard be achieved on a 30-metre yacht?+
Yes, absolutely. The culinary quality that a professional chef can deliver depends far more on the equipment's capability and the chef's skill than on the galley's physical size. A 30-metre yacht with a well-specified Rational combi oven, a quality induction cooking surface, adequate cold storage and the right preparation equipment can support a culinary programme that would satisfy guests accustomed to 60-metre vessels. The constraint is service volume — a compact galley is less suited to producing a six-course dinner for twelve guests simultaneously than a large galley. For four to six guests, the output quality can be exceptional.
What is the smallest Rational combi oven available?+
The smallest Rational iCombi Pro is the 6-grid 1/1 GN model, which has a footprint of approximately 847 x 771mm and a height of approximately 590mm (excluding stand). The even more compact Rational iCombi Pro 6-grid 2/3 GN has a smaller footprint — approximately 634 x 535mm — and is one of the smallest professional combi ovens available in the market, appropriate for the most space-constrained small superyacht galleys. The Unox ChefTop 4-tray 2/3 GN is similarly compact. We assess the available installation position and recommend the largest model that fits the available space.
Is a separate blast chiller worthwhile on a small yacht?+
On smaller yachts, space for a dedicated blast chiller is often not available. However, the blast chilling function can sometimes be achieved in small yachts by specifying a combi oven with a rapid cooling programme that uses the oven's fan to accelerate cooling in conjunction with ice packs. Where the vessel is commercially coded for charter and HACCP compliance is mandatory, a blast chiller of some format is required regardless of size constraints. We advise on the most practical solution for each vessel based on its specific dimensions and compliance requirements.
How many induction zones are needed in a small yacht galley?+
For a single-chef galley on a vessel of 30 to 40 metres serving four to eight guests, four induction zones is typically adequate — providing two zones for primary cooking and two for sauces, reductions and simultaneous preparations. Where a two-chef operation is intended, six zones provide more comfortable simultaneous cooking capability. We specify the induction zone count based on the crew structure, guest count and culinary programme, and ensure the vessel's electrical system can support the peak load of the specified number of zones running simultaneously.
Is residential or commercial equipment better for a small yacht?+
Commercial equipment is preferable in all professional galley applications, including small yachts. The key differences that justify commercial specification — ambient temperature rating, cycle volume rating, construction durability and marine environment tolerance — apply equally to small yachts as to large ones. Residential equipment is designed for domestic use: 1 to 2 cycles per day, ambient temperatures up to 32°C, consumer-grade construction. For a yacht that operates professionally, with a chef cooking continuously through a guest day in a potentially hot environment, residential equipment often fails prematurely and delivers inferior results.
How do we maximise food storage in a compact galley?+
Maximising food storage in a compact galley requires treating every available void in the vessel's structure as a potential storage location. Under-sole provision lockers, under-step drawers, hull-side shelf systems and overhead cabinet positions are all valuable storage locations that are often underutilised. We design storage systems that map provision categories to storage locations — dry goods in the most accessible pantry, refrigerated items by category in the most logical positions, wine and beverages in dedicated storage. A well-organised small storage system is significantly more functional than a larger but poorly organised one.
Can a compact galley support charter service?+
Yachts under 40 metres in charter service typically charter with four to six guests rather than the eight to twelve seen on larger vessels. For this guest complement, a well-specified compact galley can absolutely support charter service — provided the equipment is commercial-grade, the cold storage is adequate for the provisioning cycle and the HACCP requirements are met. The constraint is throughput — a compact galley cannot produce the same volume of simultaneous service as a large galley. Managing service in courses rather than simultaneously and designing menus that use the combi oven efficiently can offset this constraint significantly.
What laundry solution suits a 30 to 40-metre yacht?+
A compact commercial washer-dryer combination or stacked washer and dryer from Miele Marine or Electrolux Professional is typically appropriate for a yacht of 30 to 40 metres. We specify a minimum 7 to 8kg washer drum with a matching dryer, rated for commercial cycle volumes. The compact format Miele WTD series — a combined washer-dryer in a single cabinet footprint — can be a useful solution where laundry room space is very limited. Two machines are preferable to one where the linen volume and charter schedule demands continuous laundry throughput.

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Abraham Stones
Superyacht Galley Specialist

Abraham Stones has delivered small superyacht 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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