How to Set Up a Superyacht Galley: From Kitchen Design to Area Layout

1. Taming the Curve: Custom Fabrication is Essential

Boats do not have square corners. As the hull tapers towards the bow or stern, standard rectangular kitchen equipment creates "dead space", triangular gaps behind units that become dirt traps and breeding grounds for pests.

The Solution: Scribing and Bespoke Fabrication. A professional yacht galley design relies on custom stainless steel fabrication. For the tiny space, worktables must be cut to fit against the hull's curvature. This not only maximizes every square millimeter of horizontal workspace but also ensures a hygienic, watertight seal against the wall linings.

2. Thinking Vertically: The "Fiddle" Factor 

In a land kitchen, gravity is your friend. On a boat, it is an unreliable variable. When a yacht hits a swell, unsecured items become projectiles.

• Marine Latches & Fiddles: Every cupboard door must be equipped with positive-locking marine latches. Shelves must be fitted with "Fiddles" (raised edges or bars) to prevent dry goods and crockery from sliding off.
• Under-Floor Storage: Smart design often incorporates hatched access to dry storage voids beneath the galley floor, utilizing the deep hull space for long-term provision storage essential for ocean crossings.

3. Stability is Safety: The Bolt-Down Rule 

Safety in a galley isn't just about fire; it's about stability. A boiling stockpot sliding off a stove can be fatal in a confined space.

• Storm Rails (Sea Rails): Installing heavy-duty stainless steel storm rails around all cooking ranges and prep tables is mandatory to lock pots in place during rough weather cooking.
• Flanged Feet: Marine equipment must have flanged feet that are bolted directly to the deck or welded to a stainless steel plinth, ensuring the equipment remains part of the ship's structure.

1. The "Dirty" Zone

This zone is strategically located next to the shell door or the dumbwaiter connected to the provision store.

• Waste Management: Integrated hydraulic Waste Compactors are essential for reducing trash volume.
• Sinks: Deep Deep Sinks are required for washing bulk vegetables and safely thawing proteins.

2. The Hot Line

We recommend a Galley or Zone style layout, allowing chefs to brace themselves against the counter behind them during rolls.

Key Tech: Induction Over Gas. Heavy-Duty Marine Induction is superior for yachts as it produces 90% less ambient heat, which is crucial for chef endurance in a confined space.

3. The Pass

The transition zone from culinary team to stewarding team. It must maintain food temperature during plating assembly.

• Thermal Bridge: Requires overhead heat lamps and under-counter warmers (Hot Cupboards).
• Non-Slip Surface: Flooring needs the highest rating of non-slip resin (R13 rating) to prevent accidents.

Beyond the Back Line: Front of the House

The Invisible Lifelines: Ventilation & Fire Safety

Ventilation & Exhaust: The Heart of Marine Kitchen Engineering

Ventilation is one of the most critical engineering packages in a superyacht kitchen. Unlike land buildings, a yacht cannot afford pressure imbalance, grease accumulation, or overheated compartments. The HVAC and hood system must be built with:

• Low-profile marine hoods with built-in grease filtration and anti-flash features.
• Correct capture velocity to prevent smoke escape during vessel motion.
• Make-up air balancing coordinated with the ship's central HVAC plant.
• Electrostatic filtration where necessary to reduce deck exhaust odor.
• Flexible connections & vibration isolation to protect the ductwork.

A properly engineered hood protects not only the galley but also the entire superstructure—poor ventilation is one of the fastest ways to damage interior finishes on a yacht.

Fire Suppression & Maritime Safety Systems

Marine fire regulations are strict for good reason. A galley must be equipped with:

• Fixed hood-mounted wet chemical systems approved for marine use.
• Gas solenoid valves that automatically cut supply when the suppression system activates.
• Automatic interlocks between ventilation, suppression, and electrical circuits.
• Portable extinguishers near all cooking stations and deck BBQ areas.

In many new builds, the fire department and galley designer work together with the shipyard to finalize compartment zoning, detection loops, and testing procedures.

Materials & Surfaces: Built for Sea Life

Every material in a yacht galley must withstand corrosion, humidity, vibration, and impact. The industry standard is 316-grade stainless steel, especially for equipment housings, counters, and deck plates. Floors require anti-slip marine vinyl or resin systems with slight slopes to drains. All joints should be welded or sealed seamlessly to prevent mold or water intrusion.

Energy, Gas & Water Management

Marine kitchens operate on finite utility budgets. The designer must anticipate:

• Peak electrical load from combi ovens and induction cooktops.
• Freshwater consumption of dishwashers and prep sinks.
• Gas piping safety zones for deck-level BBQ systems.
• Hot water recirculation loops for efficient sanitation.

Coordinating galley energy use with the yacht's generator capacity is essential during long voyages.

Crew Workflow & Ergonomics

An excellent galley is also a comfortable workplace. Worktop heights, dishwashing lines, prep areas, and cooking stations must be arranged to minimize fatigue. Many yachts include a small staff dining corner, additional cold drawers for mise-en-place, and a pass window sized for high-volume service.

Essential Kitchen Equipment for a Yacht

Before selecting commercial kitchen equipment, the layout must be finalized. Many marine appliances have strict installation requirements: anchoring points, airflow clearances, condenser locations, and weight distribution limits.

For a complete equipment checklist, refer to the SHINELONG equipment checklist → Essential Commercial Kitchen Equipment for Yacht Galleys: Complete Checklist

FAQs

How much space does a typical superyacht galley require?

A 50–60 meter yacht may allocate 18–30 m², while larger vessels above 80 meters may exceed 45 m². The actual space depends on guest count and service style.

Can I use household appliances in a yacht galley?

Not recommended. Non-marine equipment lacks anchoring structures, corrosion protection, and safety certifications. Failure rates at sea can be very high.

How much space does a typical superyacht galley require?

A 50–60 meter yacht may allocate 18–30 m², while larger vessels above 80 meters may exceed 45 m². The actual space depends on guest count and service style.

What is the biggest design mistake in yacht galleys?

Ignoring the service flow. Designers often focus on fitting equipment in but forget where the dirty dishes go. A lack of a dedicated "landing zone" for dirty plates returning from the dining deck causes massive bottlenecks and cross-contamination risks during service.

How do you handle waste on a yacht for long trips?

Compaction and Freezing. You cannot throw trash overboard. The design must include under-counter compactors to crush dry waste and a designated "garbage freezer" to store organic waste (frozen) to prevent smells and pests until the yacht reaches port.

Is induction cooking better than gas for yachts?

Yes, significantly. Induction is safer (no open flame risk), cooler (reduces heat load in a small space), and cleaner (flat glass surface). It also removes the need to store dangerous propane tanks onboard, which simplifies safety compliance.