Page 39: of Maritime Reporter Magazine (January 2024)

CRUISE INTERIOR DESIGN nability via Interior Spaces

Extending Helping cruise product clients to lifespan is cut food and key. energy waste.

Tapani Johanna

Wendelin, Tenovuo, VP,

VP, Business New Sales

Process Catering

Development Division age in the galley area. According to ALMACO, owners can was having problems with fruits and vegetables being wasted slash electrical power consumption from the cooking equip- because they were freezing inside provision store rooms. It ment by 25%, or even more when combined with the ventila- turned out that crews were overloading the rooms by stacking tion system. GEM can also be used to monitor equipment run- the food too high and too close to the air coolers. “We actually ning hours to optimize preventative maintenance and service changed our provision storage air cooler so that they're operat- plans. According to Tenovuo, an internal study revealed that ing on the ceiling height, recycling the air from the very top advanced monitoring and preventative maintenance on on- ceiling level, but also, instructing, of course, the shipowners board catering equipment could extend the lifespan of a ship’s about this,” Tenovuo said, noting that some cruise operators galley by two years. now want to mark the walls of their store rooms with a line to

ALMACO also works with its partners to ? nd ways to limit indicate maximum loading height.

single-use plastics and reduce food waste, whether through “It's about the learning,” Tenovuo said. “How to teach, learn equipment engineering, logistics improvements or both. and try to develop the equipment toward ? nding better solu-

Tenovuo said ALMACO recently helped a cruise line that tions.” – Eric Haun www.marinelink.com 39

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