Not all airliners have their own kitchen on board, but most commercial passenger aircraft, especially larger ones, do have some form of onboard food preparation and service area. The presence and extent of the onboard kitchen or galley depend on the size and type of the aircraft, the airline's service offerings, and the length of the flight.
Here's a general overview of how airliner kitchens are set up:
Short-Haul Flights: On shorter flights, especially those with a duration of fewer than two hours, airlines may opt not to have a full kitchen on board. Instead, they might offer pre-packaged snacks, cold sandwiches, or simple meals that don't require cooking facilities.
Medium-Haul Flights: For flights with a duration of a few hours to around six hours, most airliners will have a compact galley equipped with basic facilities to prepare and serve hot meals. These galleys may have ovens, microwaves, coffee makers, and refrigeration units.
Long-Haul Flights: On long-haul flights, which can last more than six hours and sometimes up to 15 hours or more, airlines typically have larger and more sophisticated galleys. These galleys are equipped with ovens, multiple refrigerators and freezers, storage for food and beverages, coffee machines, and other necessary equipment for cooking and meal preparation.
Premium and First Class: Premium cabins like Business Class and First Class often have more elaborate galleys to cater to the higher level of service provided in these sections of the aircraft. They may offer a wider selection of meals, more cooking options, and dedicated spaces for meal preparation.
The galleys on commercial aircraft are usually located toward the front or rear of the aircraft and are staffed by flight attendants who are responsible for meal preparation, beverage service, and attending to passengers' culinary needs. The design and layout of the galleys are carefully planned to maximize efficiency and workspace within the confined space of an aircraft.
It's important to note that with the ongoing advancements in in-flight catering and the trend of airlines moving towards pre-packaged meals and more streamlined service, the size and complexity of onboard galleys may vary. Some low-cost carriers, for example, may have minimal galley facilities to reduce weight and costs, and they may prioritize providing snacks and beverages for purchase rather than full meals.