Expedition Yacht

Our yacht galley is really coming together now.  With our interior designer making progress, there have been some minor changes to provide access to the rear cabins as well. In December we had made the galley bigger, added a dumpwaiter (from Lift Emotion) and moved the entrance  The exact list of galley equipment is still to be decided but this list is what you see in the drawing below (click on link for big version).   We have consulted with some people in the restaurant business and hope to get more feedback from yacht chefs in the field (see form below) and THANK YOU YachtChefs.com for posting this request on your website!   And thank you too Palux in Germany for your outstanding customer service.  If you need a professional galley, contact this company. You won’t be disappointed and their quality equipment will make any chef smile.

Click here for a general arrangement of the yacht. This is how it looks currently.  Click on the image BELOW for a bigger lay-out with an updated distribution of the galley based on your overwhelming input of the last few weeks.

June 10
Thank you, thank you all for your feedback!  We added the ’stewardess station in the front’  and  have added an automated sliding door.  We hope to find a better option for the fire door, ideally to panes, turning outwards of the galley.  The walk-in cooler and freezer rooms will be on the deck below the galley.  Do we really need 6 induction zones? This has been a long discussion but eventually we decided to go for 4 zones and add the more flexible variocooker.  Yes, occasionally we may have 20 guests but it won’t be a-la-carte dining. For such big groups you’ll know the menu for the whole week in advance.  Wouldn’t you rather have some more counter  space?   And that’s what we did.  Of course, comments are still welcome.  Please use the form below.    Continue Reading »

The vessel had a small galley to serve up to 8 crew members when fishing. We plan to unite galley and mess to create a bigger galley like shown here. It won’t be huge but with some careful planning we should be able to come up with something to serve up to 20-24 people.

Since this is going to be an expedition vessel with a 10.000 nm range, we need to add some storage and we plan to use the two fuel tanks below the galley for this purposes. In here we want o create a cold room and freezer area. Access would be though a staircase which comes from the workshop behind the engine room. This staircase will also serve as the emergency exit from the engine room but be a lot more comfortable then the current one.

We’ve been looking at the Giga Marina 700 line from Italy which will serve us fine and our ‘chef’ is working on the design right now but we also like Electrolux a lot as it’s everywhere.