MPS AmaLucia & MPS AmaSiena

MPS AMALUCIA
& MPS AMASIENA

Project: MPS AmaLucia & MPS AmaSiena 
Category: River ships
Line: System 850 & Chef 850
Partner: Ahorn Grootkeukentechniek B.V. 

The AmaLucia and AmaSiena river cruise ships launched this year to join the celebrated European fleet of AmaWaterways, enhancing the offer for which the American company is renowned, offering exceptional standards of comfort and luxury in river cruising.  These include double balcony cabins, connecting cabins and a range of dining options from the delicious cuisine of the Chef’s Table restaurant.

Sister ships of the award-winning AmaLea and AmaKristina, the elegant AmaLucia and AmaSiena travel the cruise routes along the Rhine between Basel and Amsterdam with a capacity of 168 passengers each.

The requirement

  • For the two new ships, AmaWaterways needed extremely reliable, high-performance kitchen equipment suitable for non-stop use, throughout the day from breakfast to dinner.
  • The available space was very limited and the galley was located at the ground floor of the ship.
  • The equipment also had to be extremely flexible and easy to work on to allow for any maintenance whilst cruising.


The solution

  • Together with their partner company Ahorn Grootkeukentechniek B.V., AmaWaterways chose the reliability, flexibility and performance of the Ambach appliances from the System 850 and Chef 850 lines.
  • Thanks to the special joining system developed by Ambach, the appliances guarantee a robust, hygienic seal.
  • Post installation, the chefs on board were fully trained in the use of the equipment whilst the on-board engineering team instructed on how best to deal with any servicing requirements.
  • The working group led by Frank Verschure had about three months to install the kitchen complete with stainless steel cladding, extraction and cooking appliances.

https://ahornbv.nl/
https://www.amawaterways.com/

U TLUSTÝCH

U TLUSTÝCH

Project: U Tlustých 
Category: Restaurant
Where: Lednice – Valtice – Czech Republic
Line: System 850
Partner: Goz Gastro s.r.o.

Various historic buildings, parks and gardens make up the nature-culture complex of Lednice-Valtice that is one of the largest UNESCO World Heritage sites in Europe.  U Tlustých is a well-known restaurant in Lednice, only a few steps away from “Chateau Lednice“, in the beautiful wine growing region South Moravia, Czech Republic.   The restaurant, which opened in 2009, offers typical regional dishes as well as specialties of European cuisine.

The Requirement

  • The Tlustý family, owners of the restaurant, decided to renovate the kitchen to be more functional and efficient in order to guarantee a high level of quality that underpins the restaurant’s reputation.
  • Average meals: 400-600 per day with peaks of 800 during peak hours.
  • The old kitchen was squeezed into a very small space, equipped with appliances and tabling from various different manufactures without any operational criteria.
  • Electric power and storage space was limited.


The solution

  • Goz Gatro s.r.o. assisted the restaurant owners in finding the solution that best suited the needs of the restaurant. The choice fell on the Ambach System 850 line.
  • A combination of Electric and gas appliances were incorporated into the design – deep fryer, gas range with two cooking zones, electric pasta cooker, bain-marie and multi bratt-pan.
  • Various open bases were incorporated into the island for storing for plates & pots and spreader tables were suited to maximise the work-top areas.  Water columns were integrated into the potrack to free-up additional space.
  • Kitchen design and specification took a total of two months, while the kitchen installation took just a day!
  • The work team:
    • Goz Gastro under the management of Pavel Doležal, responsible for production
    • Marek Horák and Aleš Hrad: technical office
    • Arch Anna Fajkus – design

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

ASTIR PALACE

FOUR SEASON ATHENS ASTIR PALACE

Project: Four Seasons Athens – Astir Palace
Category: Hotel
Where: Vouliagmeni – Athens – Greece
Line: Chef 850 & System 900
Partner: Xenex, Foodservice Humble Arnold & Associates

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Four Seasons Astir Palace Hotel Athens is the benchmark for hotel hospitality in Greece. Located on the Athenian Riviera, Four Seasons is the ideal place for those looking for a peaceful seaside escape while remaining just 30 minutes from the historic city centre.

Inside, a wide variety of restaurants serve an expansive gastronomic offer. They range from ‘Pelagos’, a destination par excellence for lovers of innovative modern dishes inspired by the traditions of the Aegean, to ‘Taverna 37’, a seaside restaurant based on local specialties and up to ‘Mercato’, an elegant Italian trattoria.  ‘Avra’ is an informal lounge is for all day dining together with ‘Aston’, a further restaurant with breath-taking views.

The requirement

  • The renovation works were on a massive scale.  All kitchens, restaurants, lounges and bars were totally transformed.
  • The expectations of quality, finish and standards was very high. To satisfy the many culinary demands of the hotel, it was necessary to focus on extremely high-performance equipment and every detail was explored.


The solution

  • For the new kitchens, Four Seasons chose Humble Arnold Associates as the Foodservice Design Consultants, who proposed the Ambach kitchens in the Chef 850 line for maximum modularity and configuration flexibility along with System 900, solid and robust to meet the high productivity requirements.
  • Long-term Ambach collaborators and experienced contractors Xenex were appointed as the main kitchen contractors, chosen by the client because of their experience and ability to meet the customer expectations in terms of quality and timescale.
  • The project was completed on time in exactly one year, with the final results that not only satisfied but exceeded the client’s expectations.

UAB ASGAARD PROPERTY

UAB ASGAARD PROPERTY

Project: UAB Asgaard Property
Category: Restaurant
Where: Vilnius “Senatoriu Pasazas“ – Lithuania
Line: System 700
Partner: Metos UAB

UAB Asgaard Property is a real estate company founded in Vilnius with more than thirty years experience in designing, constructing and investing in modern, multi-use properties including business parks, offices and restaurants.  Their recent collaboration with The Farmers Circle in opening two exciting new restaurant venues lead to some challenging design requirements.

Farmers Circle is a 600 hectare organic farm in the nearby Ukmerge district offering events, conference and experiences has a holistic “farm to fork philosophy” with nature and sustainability as its core values.This was to be sympathetically incorporated into the restaurant concepts – 14 Horses and Nineteen18 in Vilnius Old Town.

The brief

  • A total of three kitchens were needed in addition to the bar area.  Ground floor prep kitchen, fine dining kitchen serving “14 Horses” on the first floor and finishing kitchen for the “Nineteen18” restaurant located on the second floor.
  • The limited kitchen spaces with irregular walls and corners required carefully considered, custom-made fabrication.
  • The cooking islands had to include drop-in appliances that exactly met the customer’s needs and requests, in terms of function and position.


The solution

  • For both restaurants, the customer chose the compact and high performance Ambach System 700 product line, while the suite in the ground floor preparation kitchen was designed with Metos equipment, individually constructed on site due to the difficult stairs and narrow passages.
  • Due to the same restrictions, the Ambach kitchens were also delivered in individual modules and welded on site by ambach technicians.
  • In addition to the Ambach cooking appliances, Metos supplied combination ovens and salamander grills, along with two cold plates positioned above refrigerated tables.
  • The design of the kitchen layout began in mid-2019 with supply in May 2020 (works inevitably delayed due to COVID).  The complex installation was completed in two months, opening as scheduled in August 2020.
  • The installation of the equipment was carried out by Metos engineers under the close guidance of the Ambach aftersales team. Training on the correct use of the appliances was also followed by the Metos corporate chef.
  • The customer was impressed throughout the planning and installation phases of this complex project and totally satisfied with the quality of the end result throughout.

https://www.metos.gr
https://asgaard-property.lt/en/
https://farmerscircle.lt/en/homepage/
https://nineteen18.lt/​​​​​​​
https://14horses.lt/

ADLER LODGE RITTER

ADLER LODGE RITTER

Project: Adler Lodge Ritten
Category: Hotel & Restaurant
Where: Renon – South Tirol – Italy
Line: System 850
Partner: Niederbacher & Prostahl

Adler Lodge Ritten is located in the enchanted landscape of Renon, in South Tyrol, which has always been a place of refuge for those in search of tranquillity and relaxation.

The structure consists of twenty chalets located on the edge of the forest, around the central body or the pond, and twenty junior suites, located on two side wings, with spectacular views that extend up to the mountains of the Dolomites. Everywhere, sustainable natural materials and furnishings create a continuum between inside and outside for maximum guest comfort.

The Adler Lodge Ritten is also a haven for the palate. The chef Hannes Pignater and his team only use high quality local products to transform them into a unique blend of Mediterranean tradition and Alpine menu.

The brief

  • The restaurant of the Adler Lodge Ritten offers space for around 100 people. The kitchen is available all day: from the rich breakfast buffet with homemade specialties to lunch on the terrace and dinner with gourmet dishes that are served “under the stars”.
  • For the new open kitchen, the collaboration with an interior designer was essential to achieve a perfect integration between the cooking block and the restaurant areas.
  • A crane was required to transport and position the cooking island in the kitchen.


The solution

  • Head chef Pignater, who already worked at the ADLER Lodge ALPE (Alpe di Siusi), was very familiar with the Ambach quality and the excellent service of the South Tyrolean company Niederbacher.
  • Pignater has again confirmed the choice of Ambach for the Adler Lodge Ritten. In particular, together with Niederbacher & Prostahl, a tailor-made open kitchen from the System 850 line was realized in a special version with base units in hygiene standard H3 and tailor-made tabletops in black granite.
  • The result combines perfect quality, functionality, performance and design.
  • The project lasted from May 2018 to June 2019. Niederbacher supervised the execution of the work, including assembly and support. Responsible for the implementation of the project: Felix Andergassen from Niederbacher.

WOOSONG UNIVERSITY

WOOSONG

UNIVERSITY

Project : Woosong University
Category : University 
Where : Daejeon – South Korea
Line : System 850
Partner : Daeryung Co. Ltd.

The Institut Paul Bocuse at the University of Woosong in South Korea is known worldwide for its excellence in catering and hospitality training.

From classic bakery techniques and French patisserie to technical classes on managing a restaurant, teaching at the Institut is organised to provide its students with all the skills and tools required to be successful in hotels around the world.

According to the university rector, Katsuto W. Sandifer, two factors make the Institut Paul Bocuse one of the world’s best cookery schools. “Lessons are given in English by teachers from all over the world with many years’ experience behind them. They are the ones who will train the future generation of industry professionals”, added Sandifer.

The brief

  • The needs of a teaching kitchen are very different from those of the kitchen in a restaurant or hotel.
  • One of the essential features for a cookery school is definitely flexibility. “Usually in a normal kitchen there are different stations with ad hoc equipment for the different types of preparations”, explained Sandifer. “Instead, in a teaching kitchen, students need to be able to prepare any type of dish anywhere”.
  • Safety and hygiene are also factors which mustn’t be ignored. The aim for Woosong was in fact to have an extremely high-performance kitchen which also ensured compliance with all the strictest hygiene standards.


The solution

  • The company Daeryung Co. supported the University in executing the project, opting for Ambach, a brand equal to the school’s high expectations and needs.
  • This was a major challenge for the company as the best equipment had to be supplied for one of the most famous cookery schools in the world, where future chefs are trained.
  • For the three workshops of the Institut, covering around 380 square metres, Ambach supplied cooking islands from the System 850 line, customised with single 3 mm tops. Each island is equipped with a series of appliances such as grills, salamanders, induction hobs, pasta cookers and fryers.
  • One of the most significant difficulties was the narrow passage leading to the kitchen of the Institut. To avoid the problem, each Ambach island had to be dismantled in order to be transported and then reassembled directly in the kitchen.
  • The flexibility of the solution went far beyond expectations. The induction hobs provide students with ideal workstations for learning and participating in courses and seminars. Furthermore, Ambach also supplied islands of different sizes according to the space available in the various classrooms, in this way maximising space and efficiency.
  • The project was completed in over one and a half years. “We’re extremely pleased with the appearance, ergonomics and easy use and cleaning of our Ambach kitchens”, said Sandifer.
  • The perfect partnership between the University, Daeryung and Ambach was also a key to the success.

LE CANARD

LE CANARD

Project : Le Canard
Category : Restaurant
Where : Hamburg – Germany
Line : System 850
Partner : Chefs Culinar

Le Canard Nouveau is a destination restaurant for German gourmets. Housed in an impressive round building designed by the architect Meinhard von Gerkan, it offers a breath-taking view over the river Elbe. Awarded a Michelin star in 2006 with famous chef Ali Güngörmüs at the helm, the restaurant suffered a fire which led to its temporary closure and later total remodelling.
Le Canard Nouveau finally reopened in the spring of 2019, redesigned to look both simple and elegant at the same time.
Now the restaurant operates under the name of Norman Etzold, former chef with a Michelin star at the Palais Hansen Kempinski in Vienna. His cooking uses always fresh, seasonal ingredients, “so that the dishes are easy to explain to guests”, he claims.

The brief

  • After the fire the kitchen needed a total overhaul, taking into account the fact that the existing fittings had to be adapted to the limited space available.
  • “Originally it had been decided to move the walls and build one big kitchen but, after the fire, this was no longer possible. We had to find a partner able to help us make the most of the available space”, said Etzold.
  • Le Canard worked with the distribution company Chefs Culinar to carry out the project.
  • After several searches the choice fell on Ambach, the only company able to meet the high technology and flexibility standards necessary to meet the demands of the restaurant.


The solution

  • The solution proposed by Ambach is a made-to-measure island from the System 850 line, which enabled full use of the available space while taking the chef’s needs into consideration.
  • It was specifically Ambach’s extensive flexibility that allowed the kitchen to be designed with the utmost precision. The chef had very clear ideas about the equipment layout. “The oven had to be placed in a particular point and the plates had to be arranged the same way I had previously”, explained Etzold.
  • To ensure speed and maximum productivity in the kitchen, the arrangement of the equipment and workstations along the island was optimally designed to reduce transit and allow staff to work efficiently and ergonomically.
  • Optimisation of space and maximum functionality and much more. The Ambach island is open and has carefully crafted profiles.
  • In black, “it has no sharp edges and a very sophisticated design”, said Etzold. “Also”, added the chef, “with the restaurant’s logo on the front it is truly perfect”.

ATLANTIS SANYA

ATLANTIS SANYA

Project : Atlantis Sanya
Category : Hotel 
Where : Hainan – China
Line : System 850
Partner : Angles n Curves & Ali China

Atlantis Sanya on Hainan is one of the largest resorts in the whole of China. Owned by the Chinese group FOSUN and managed by Kerzner International, which also controls the “older” Atlantis The Palm in Dubai, it is definitely unique of its kind.
Based on the theme of the lost city of Atlantis, its structure is in the shape of a sail and it holds 1,314 rooms, including five deluxe underwater suites, the Aquaventure water park with an Atlantis theme, one of the world’s largest open-air water parks, and 21 restaurants, including mainland China’s first Bread Street Kitchen and Bar by Gordon Ramsay, two places open all day and an underwater restaurant.

The brief:

  • In order to expand even further the already broad culinary range on offer the kitchen had to be remodelled. After ten years’ heavy use, even if with minimal maintenance and significant savings for the resort, the time had nevertheless come to replace the Ambach equipment.
  • “We wanted to create something innovative, with a wow factor, for all the open kitchens”, recalled Acker So, director of Angles + Curves, the consultancy which guided the design team. “Also, considering the running costs, prices of raw materials, costs of staff management and investments in equipment, we had to think about maximising productivity”, added So.
  • “A fundamental requirement to be taken into account when designing the kitchen was to make sure that guests could see the chefs work”, said David Laval. “There’s a lot of space in the kitchen and everything is correctly positioned, but the most important thing is the extraordinary experience to offer guests”. 


The solution

  • Given the success of past collaboration between Angles + Curves and Ali China, Ambach distributor in China, for projects such as those for Marriott, Hilton, IHG and Hyatt, it was immediately clear that the Alto Adige company was to play a key role also for Atlantis Sanya.
  • The Saffron All Day Dining restaurant has eight open kitchen workstations serving western and Asian dishes, prepared to order for each guest. It is equipped with two cooking islands from the System 850 series, one of which is the first Ambach grill workstation in China.
  • The biggest challenge was integrating western and oriental equipment within a single custom System 850 island. Thanks to collaboration between the Ambach design department and local suppliers the end result is a perfect mix of the two elements. 
  • The island includes a gas pasta cooker, a salamander, a coal grill, a Chinese wok and an electric plancha. 
  • “Just like in any project of this size we had to face various challenges, all of them overcome thanks to a perfect combination of patience, experience, teamwork and effective communication. The result is amazing”, concluded David Laval, who heads the accommodation facilities of Atlantis Sanya.
  • Close cooperation between client and consultancy was essential in order to achieve a top-level result. When Atlantis Sanya opened in the spring of 2018, it did so with the satisfaction of all the partners involved.

WALDVIERTLERHOF

WALDVIERTLERHOF

Project : Waldviertlerhof 
Category : Restaurant
Where : Vienna – Austria
Line : System 700
Partner : Hutterer Gastro-Systeme

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Waldviertlerhof has been a byword for Viennese culture since 1842.
Originally known as ‘Georg-Passecker Steh-Weinhalle’, in 2015 it was extensively renovated through the efforts of the well-known Viennese restauranteurs Alexander and Sebastian Laskowsky.
Nowadays the excellent typical Viennese cuisine bears the signature of chef Stefan Hartl and is served in six different rooms, from the Zirbenstüberl to the Jägerstüberl and the veranda with over 250 places and the garden which can hold a further 200 covers.

The brief

  • After more than 30 years of intensive use, the kitchen had to be remodelled and the various preparation areas redesigned to best meet the work requirements.
  • The kitchen was originally divided by a wall, later demolished to connect the workstations around the central island and therefore make the most of the space available to staff. For this reason an integral part of the design brief was the need to provide different routes for the two workflows of the team in the kitchen and that in the dining area.
  • Additionally, in view of the lack of use over the years of the “Zewirkaum” area, previously given over to game, it was necessary to create a kitchen for the preparations and, at the same time, adapt the store to current hygiene standards.
  • There were several problems to manage, including the need to transport the new island through the narrow door of the building.


The solution

  • To make best use of the space available and overcome the building’s structural limitations, a made-to-measure solution was needed. This led to the choice of the Ambach System 700 line in the hygiene version mounted on a masonry plinth.
  • To allow transport through the entrance door, the new island was delivered dismantled in four parts, late welded together directly on site.
  • As well as adapting old furnishings to the existing space, a temporary kitchen was installed to leave the restaurant always open throughout the period of the works.
  • The design stage lasted around three months, while the renovation works lasted six weeks.
  • The work was carried out with maximum cooperation between the team made up of the client, Hutterer Gastro-Systeme and Ambach.