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/

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.

Saadiyat Rotana Resort

SAADIYAT ROTANA RESORT

Project : Saadiyat Rotana Resort 
Category : Hotel 
Where : Abu Dhabi – United Arab Emirates
Line : System 700, System 850, Chef 850
Partner : MCTS

Saadiyat Rotana Resort & Villas, which opened in April 2018, is one of Abu Dhabi’s most exclusive destinations.
With seven different F&B offerings, it can meet demand in every way.
Starting with Si Ristorante Italiano & Bar, which serves genuine Italian dishes in a casual yet elegant setting, then Hamilton’s Gastropub with its British and American-inspired cooking, Turtle Bay Bar & Grill with a grilled meat and fish menu, continuing with Sama Lobby Lounge for tea and coffee breaks and sweets, Pool Bar for aperitifs and snacks, Nasma Beachfront Bar for sushi and cocktails and finally the international restaurant Sim Sim, winner of the FACT Dining Award of Abu Dhabi thanks to its famous brunches.

The brief

  • As early as 2013, five years prior to opening, the consultancy MCTS was chosen to take part in the invitation to tender for development of the concept and design of all areas of Saadiyat Rotana.
  • The design stage lasted two years and, as well as the kitchens, involved the entire building with seven dining areas, three areas for banquets and events, a ballroom and a spectacular outside space used for events.
  • A main kitchen and an open one equipped with a series of workstations had to be planned for each area.


The solution

  • For such a wide-ranging project, Elenco, traditional food service partner of Saadiyat Rotana, immediately thought of Ambach with a view to made-to-measure kitchens with single hygiene tops for the open area and rugged and high-performance modular systems for back of house.
  • High-tech modular islands from the Ambach System 850 and Chef 850 lines were supplied for the kitchens, apart from the Pool Bar kitchen for which the more compact System 700 line was chosen.
  • “Arranging the equipment in a kitchen is essential to the success of a restaurant. If a mistake is made, you’re forced to work much more”, claimed Thijs van Rhoon, executive chef of the resort. The chef declared himself to be very pleased with the high quality and resistance of the equipment installed inside Si Ristorante Italiano & Bar.
  • This kitchen in the Italian restaurant was in fact the greatest challenge in this project. “In the Middle East there is a series of cultural and legal implications for the eating of pork, an aspect which necessarily has to be taken into account when separating the open kitchen from the one behind. This led to a series of discussions with local authorities and the work team to demonstrate the separation between handling of the product and the workflow”, commented Michael Chabowski, general manager of MCTS.
  • One of the key elements in the success of this project, according to Chabowski, was the ability of the team to work immediately in close contact in a spirit of utmost cooperation.
  • Ghassan Chbeir, Ambach sales director for the Middle East, declared himself to be in full agreement as regards the strength of the teamwork. “When one of the main businesses in the region, Rotana, a world leader consultancy such as MCTS and one of the best distributors of kitchens in the Middle East such as Elenco manage to work together effectively, there are no doubts as to the end result, which is absolutely extraordinary”, commented Chbeir.

GASTHAUS STEINBERG

GASTHAUSE STEINBERG

Project : Gasthaus Steinberg
Category : Hotel & Restaurant
Where : Windautal / Westendorf – Austria
Line : System 700, System 850 & Chef 850
Partner : Gastro West Großküchen GmbH

The hotel Gasthaus Steinberg is in Windautal, a splendid location in Austria surrounded by the Alps of Kitzbühel. Against the backdrop of a landscape of woods and meadows alone, the hotel has represented a haven of peace and tranquillity for over 80 years, a place for recovering from the stress of daily living. The owner, Michael Grafl is also chef and president of KochArt, the association of Austrian restauranteurs known for their cuisine based on locally sourced, organic ingredients.
The hotel restaurant has as many as 200 covers (outdoors and indoors) and offers a mix of home cooking specialities and innovative dishes.

The brief

  • Grafl needed to remodel his kitchen and renovate it. “In recent years I’ve worked in an old and somewhat inconvenient kitchen”, he said. For this reason, I was looking for quality equipment which could last for many years”.
  • The new equipment had to be gas powered as the electrical energy produced independently by the building with solar panels was not sufficient for meeting its demands.
  • Another equally important aspect was the aesthetics of the kitchen, in which Michael Grafl hosts courses, events and seminars.


The solution

  • The new kitchen was installed at the same time as more extensive restructuring works were carried out on the entire building.
  • The now dated structure and the limited space in the kitchen forced the choice of a line which would adapt perfectly to the numerous structural restraints imposed.
  • The choice therefore fell on compact equipment and a corner of the island was bevelled to allow adequate passage through the kitchen.
  • For the kitchen island, alongside the partner Gastro West Großküchen, Grafl chose the Ambach System 700 and System 850 lines with hygienic single piece top and highly crafted design and details. For bulk cooking appliances such as the tilting bratt pan, the Chef 850 line was chosen as a guarantee of high performance and productivity.

FULLER’S THE BLUE BOAT

FULLER’S THE BLUE BOAT

Project : Fuller´s The Blue Boat
Category : Pub 
Where : London – UK
Line : Chef 850

Fuller’s is the extremely-popular British pub chain renowned for its high-quality products and premium service. Its philosophy is simple: seasonal, local ingredients prepared on the day by a highly trained team of chefs and delivered to customers in one-of-a-kind environments, from ancient listed buildings to buzzing modern pubs.
The pubs offer hundreds of unique menus where tradition is expertly balanced with innovation.
Fuller’s is also a brand that has grown to understand, under the leadership of food & beverage manager  Paul Dickinson, that in order to maintain the trademark high standards of food in its pubs, high-quality kitchen equipment is a must.

The request

  • It was essential that the new kitchens in the Blue Boat be durable and reliable in order to achieve the extremely high standards of quality that have made the pub chain famous throughout the world.
  • The requirements to be fulfilled for the new kitchens were very strict and factors to be considered quite explicit: shelf life, ergonomics, craftsmanship and how the equipment fits in the space available, allowing you to work in a comfortable environment. “We want to create a pleasant working environment where the chefs can enjoy themselves,” Dickinson says. “Some of our kitchens work for 14 or 16 hours and the kitchen has got to be fit for purpose. If a piece isn’t working, the knock-on effect on the kitchen is massive”.


The solution

  • As he has striven to move Fuller’s forward, evolving menus and kitchens alike, Ambach, a company whose equipment he had worked with during previous roles, was the obvious choice of partner for Dickinson. “The equipment is durable, reliable and really easy to clean down”, he says. “In our pubs most diners come in for 45 minutes to an hour and the more people you can feed, the more money you’ll make as long as you can maintain consistency. The kit cannot let you down,” he says.
  • Flexibility is another absolute must when it comes to specifying kitchen equipment for a pub group where no one outlet is the same. “The majority of our properties are listed buildings and they’re not template kitchens, so it was essential that we have modular cooking appliances that can be tailored to suit an individual kitchen’s footprint and specific requirements ” Dickinson stresses. Often, because of narrow corridors and older buildings, equipment also needs to be provided in pieces and installed on site.
  • Thanks to total configuration flexibility through a range of over 150 operating modules, Ambach has managed to meet all of Dickinson’s needs, in many cases going over and above what he could have expected. “We took them out to the factory to show them the Chef 850 line, so they saw it could be interchanged and moved around,” recalls Maurizio Vianello, Ambach’s General Manager. Over the years, we have developed several pieces of kit especially for Fuller’s, which are now available to the company’s customers across the world. “We have developed a high-performance fryer for Fuller’s, which was a modified version of a fryer from within our Cruise – Marine range, as well as redesigning some internal components and gas connections.”, says Vianello.
  • Since 2013, Ambach has carried out approximately 60 installations (a mix of full kitchens and one-off pieces) across Fuller’s 193-strong estate of managed pubs, with 34 of those in the last year.
  • Obviously it is necessary to get over the initial hurdles that come with any new partnership, but Ambach and Fuller’s immediately dealt with various problems relating to the lead time for projects and installation in listed buildings and since then neither party has looked back. “The story with Fuller’s is very interesting. It may seem surprising because Ambach’s value proposition is usually aimed at international hotel chains and fine dining restaurants. Paul was able to clarify Fuller’s precise needs concerning the equipment and thanks to the clarification of the group’s needs and the business model they wanted to put in place, we were able to provide him with the right solution. Our business is not to work with people who just want to save money on equipment, but to work with people who want to invest to support their business model”.
  • Fuller’s and Ambach will continue working together in the future and several new installations are already in the pipeline for 2018.

SCANDIC FLESLAND AIRPORT

SCANDIC FLESLAND AIRPORT

Project : Scandic Flesland Airport
Category : Hotel
Where : Bergen – Norway
Line : Chef 850 & System 900 Double Service
Partner : Metos AS

Located just under one kilometre away from Bergen Airport, in Norway, the Hotel Scandic Flesland Airport is the largest conference centre in the country, with its 27 conference rooms including  the largest one with capacity for up to 1,100 people. Nicknamed “the golden hotel” due to the colour of its façade, Scandic represents excellence in the world of Norwegian hospitality and also boasts the Nordic Swan Ecolabel, the mark that certifies eco-friendly and sustainable production and activities.

The requirement

  • Scandic Flesland Airport wanted to meet in the best possible way the needs of all its guests, from families to single travellers, holiday-makers to those travelling for work. The aim was to provide everyone with a comfortable environment in which to stay and enjoy high-quality cuisine with many different dishes to suit all tastes.
  • The hotel has three kitchens: the main one, used for preparation and banqueting, an open kitchen for the Flight Mode restaurant, open for breakfast, lunch and dinner and, finally, a third kitchen for the Italian restaurant Popolo Osteria & Bar.
  • It was essential for Scandic to have in every kitchen an environment which allows work with the utmost flexibility and hygiene and the guarantee of the highest levels of quality and results.
  • It was also very important for the kitchens to also be attractive and therefore with crafted design, particularly in the case of the open kitchen of Flight Mode.


The solution

  • To manage the project Scandic chose as its partner Metos, the company in the Ali Group that specialised in turnkey projects for the professional catering world. Metos proposed the Ambach kitchens from the Chef 850 and System 900 Double Service lines, designed according to the hotel’s requirements.
  • Thanks to the innovative joining system Chef 850 was found to be the ideal solution for Scandic thanks to the great flexibility, freedom of configuration and guarantee of maximum hygiene. System 900, in the Double Service version, allows work simultaneously on both sides of the island, ensuring the highest performances in terms of productivity and speed of preparation.
  • An integral part of the project was the supply by Metos of equipment for refrigeration and washing as well the service of training kitchen staff.
  • The success of the entire project was brought about by the great team work between client, Metos and Ambach, who worked together and stored up each other’s expertise.

HAYMARKET BY SCANDIC

HAYMARKET BY SCANDIC

Project : Haymarket by Scandic
Category : 4-star  Hotel
Where : Stockholm – Sweden
Line : Chef 850
Partner : Metos Oy Ab

Haymarket by Scandic is the hotel opened in 2016 by the Scandic group, the Northern European hotel giant which includes a network of as many as 230 hotels distributed in seven countries on the old continent. A perfect blend of tradition and modernity, the Haymarket’s characteristic is the sophisticated style which combines art deco details with custom-built architectural features.

In its interior the Paul’s brasserie offers a mix of dishes and flavours from the best known European kitchens for best possible service for the guests staying in the 400 rooms plus in the hotel.

The requirement

  • The hotel’s requirements were equally specific and challenging: an open kitchen with a vaguely “salon” feel, a design with Twenties inspiration and peerless performances. Every day the restaurant welcomes up to 1400 guests. For this reason the kitchen has to guarantee total menu flexibility and quality, alongside the highest performances and maximum safety.
  • The new kitchen also has to be extremely well crafted in every detail and allow simple and fast cleaning for the highest degree of hygiene.
  • Additionally the island had also to be flexible in order to adapt to all possible future changes. It was therefore essential to find a modular solution that would allow broad freedom of configuration to leave room for the chef’s creativity in the kitchen.


The solution

  • Haymarket turned for advice to Metos, company in the Ali group specialised in the supply of solutions for professional kitchens.
  • To best meet the needs of the hotel Metos staked on Ambach kitchens, in particular the Chef 850 modular line which allows the widest freedom of configuration together with the highest standards of hygiene thanks to the exclusive joining system through which not even a drip can pass through.
  • The island installed was designed ad hoc with a single hygiene top and includes a series of exclusive bonus features including a state-of-the-art fire fighting system.
  • The range includes electric induction hobs and grill, a combi oven and salamander, all located in the upper part and separated by two refrigerators which are instead located in the lower part. “We wanted the refrigeration to be independent from the kitchen for prompt and easy intervention if there’s a problem or it needs servicing”, explained Georg Dissertori, Ambach sales manager.
  • The fire fighting system was also designed specifically for the hotel thanks to the synergy between Ambach and Metos. It is connected to the fire fighting system of the hotel so that, when the hotel alarm is triggered, work in the kitchen stops.
  • Installation posed a further challenge. The range was assembled in situ as there were no lifts. “We had to hire a crate to bring everything up to the level of the kitchen”, commented Lennart Kilman, key account manager at Metos. “Once there, we had to build a wooden floor over the marble floor installed for the kitchen. It was quite complex”.
  • Excellent results were achieved in terms of installation and quality of the machinery supplied. Everything was made possible thanks to excellent communication at all levels among the various players involved in the project.
  • The hotel was very satisfied. “The flexibility of the Ambach solutions enabled us to design the kitchen exactly as we wanted”, explained Daniel Hermansson, Food & Beverage manager with Haymarket. “The kitchen has an exclusive design, its performances are outstanding and it offers an extraordinary level of flexibility. We couldn’t have wished for more”, concluded Hermansson.
www.metos.com
https://www.scandichotels.se/hotell/sverige/stockholm/haymarket-by-scandic

KART PALAST FUNPARK

KART PALAST FUNPARK

Project : Kart Palast Funpark
Category : Catering
Where : Bergkirchen in Munich – Germany
Line : Ambach Chef 850
Partner :  D.u.E. Günther (München)

Kart Palast Funpark is an amusement park for the whole family covering a surface area of over 4,000 square metres in Bergkirchen, near Munich. Known for its indoor track for electric go karts, which is the biggest in the world, Kart Palast Funpark is also the ideal place for various types of events, wedding receptions and corporate events can be organised in the special Event-Stadl space.
As well as the three go kart tracks which cover a total length of 1.5 km, there is also an indoor miniature golf course with 14 holes on artificial grass and a bowling alley with 6 lanes.
Funpark also offers top-class catering thanks to the excellent à la carte menu at Kart Palast-Stadl, a cosy and warm refuge which serves typical Bavarian specialities.

The requirement

  • Kart Palast Funpark wanted to add to the opportunities for fun and amusement with a quality menu based on regional and seasonal Bavarian specialities.
  • For the occasion of the extension of the go kart track the Kart Palast Stadl restaurant together with the upper floor, the Event Stadl hall for events was built, covering a total surface area of around 400 square metres.
    The restaurant kitchen also has to cater for other visitors to the Funpark, including the spectators in the stand of the go kart track and guests in the miniature golf and bowling areas.
  • This required a very powerful and rugged range as Chef Thomas Appelt Rath and his team have to prepare around 500 à la carte dishes on weekdays and up to 1000 at the weekend.
  • A large work surface was necessary for preparing dishes and laying them out for serving.
  • Norbert Raible, owner of Kart Palast Funpark, and Oliver Hardt, CEO, wanted a red range to stay in line with the corporate colour scheme of the park.


The solution

  • After having consulted the company D.u.E. Günther, Raible and Hardt made the decision to opt for Ambach Chef 850 line.
  • D.u.E. Günther monitored design and installation of the double Chef 850 range with its considerable length of 3.40 m. The range is fitted with high-performance equipment, including a multipurpose bratt pan, steak grill, hob with ceramic induction plates, four bain-maries, a high-performance fryer and H3 neutral base units which offer a lot of space.
  • The range is situated on a plinth and is connected to “Sicotronic”, an energy optimisation system which only distributes the electrical power necessary for the device in operation.
  • All equipment was integrated into a hygienic top and the addition of folding side tops makes the mise-en-place effortless.
  • Mutual satisfaction all round as the range guarantees excellent results and provide maximum productivity and quality.
  • The partner D.u.E. Günther was decidedly enthusiastic with the results of the teamwork – “it was excellent joint work, what more could you ask for?”

ROMANTIC HOTEL KIELER KAUFMANN

ROMANTIK HOTEL KIELER KAUFMANN

Project : Romantik Hotel Kieler Kaufmann
Category : Hotel
Where : Kiel – Germany
Line : Ambach Chef 850 & System 700 & IQ 900
Partner :  Chefs Culinar Kiel

Romantik Hotel Kieler Kaufmann is a prime destination hotel located in the city of Kiel in Germany. The hotel owners, Kieler Kaufmann e.V., and the Lessau family who run it have together succeeded in transforming the existing structure into a luxury superior hotel able to enchant guests with its simultaneously classic and modern charm.
During renovation work on the hotel’s two new restaurants, a bar, new guest rooms and an events room with capacity for up to 200 guests were added. The award-winning chef Mathias Apelt, the hotel chef for as many as 5 years, aims to spoil his guests with a new culinary concept. In the Kaufmannsladen restaurant with 80 covers he serves dishes based on meat and hamburgers, while in the fine dining restaurant Ahlmanns he offers menus for more demanding gourmet palates. Here a maximum of 20 guests can be treat to top-level regional and international dishes.

The requirement

  • During renovation work on the hotel, the old kitchen was moved into a new area looking onto the two restaurants, Kaufmannsladen and Ahlmanns.
  • The Lessau family, the hotel owner and the Chef were very familiar with Ambach kitchens and opted to keep their old System 900 range with gas and induction hobs. The System 900 range was then transferred into the new kitchen and integrated into a new specially designed Ambach range.
  • The new range had to be compact and functional as the space in the kitchen is limited and the Chefs needed a larger working area.
  • The new range also had to have extremely efficient and versatile equipment to ensure impeccable cooking results in a short time.
  • The aesthetic and design were two essential aspects of the project as cooking classes are organised in the kitchen. The two Ambach ranges, with their carefully crafted minimalist profiles, were the ideal solution for the hotel’s needs.


The solution

  • The hotel chose a compact range on a plinth from the Chef 850 and System 700lines with a single hygienic top. The existing System 900 range was therefore integrated by Chefs Culinar in the new kitchen without any problems.
  • The kitchen was designed by Chefs Culinar Kiel, with support from Ambach’s Chef Mathias Apelt and hotel manager Carl-Heinz Lessau.
  • Essential for the Chef is high-quality equipment, technologically innovative and also aesthetically pleasing and easy to clean.
  • The new range on plinth is fitted with two 4 zone induction hobs (in addition to the induction hobs and the entire gas plate from the existing System 900 range) a steak grill, Hold-o-Mat, pot rack with salamander support for a mixer and combi steamer.
  • The base units were built as partly open and partly fitted with refrigerated drawers.
  • The smooth surfaces and the neutral H3 hygienic bases simplify cleaning for maximum hygiene protection.
  • The two ranges placed back to back to ensure maximum productivity and provide a major time saving in the flow of service.
  • To speed up the preparation in the kitchen a IQ900 pressure bratt pan was chosen with electronic touchscreen controls, for which a special space was set aside in the kitchen as a freestanding unit.
  • “The new Ambach kitchen, made up of equipment from the Chef 850 and System 700 lines, is just what I needed alongside the System 900 equipment”, said Mathias Apelt. “The IQ900 pressure bratt pan is used constantly”, underlined the chef.
  • The two ranges, together, complement each other perfectly and fully meet the needs of the two restaurants and of the hotel.
  • The Lessau family is also definitely satisfied. “We’re enthusiastic about the new machines and proud to have made a sustainable choice with Ambach. The company, together with Chefs Culinar, worked alongside us with skill and professionalism in every phase of the project”.

HOTEL MULLER HOHENSCHWANGAU

HOTEL MULLER HOHENSCHWANGAU

Project : Hotel Müller Hohenschwangau
Category : Hotel
Where : Schwangau – Germany
Line : Ambach Chef 850 & IQ850
Partner :  Trendline Michael Schmötzer

The Hotel Müller in Hohenschwangau stands in a dream setting, close to the famous castle of Neuschwanstein, in one of the most attractive areas in Bavaria and the whole of Germany. The Hotel offers international cuisine with the distinctive touch of the Bavarian regional tradition.
With maximum capacity for 220 covers indoors and a further 100 approximately in the garden, the Hotel also offers a takeaway bistro with simple dishes and fast snacks for those on the go.
Many international guests, including also many heads of government, stop at the restaurant during a visit to the castles in the area. In the peak season the kitchen can prepare up to 1000 dishes a day, always excellent quality and with fresh ingredients, both à la carte and buffet. A real daily challenge which chef Klaus Bühring and his team tackle brilliantly.

The requirement

  • The kitchens of the restaurant, open-air beer garden and takeaway bistrot needed full restyling and modernisation to better meet guests’ needs, particularly during the busier periods.
  • The kitchen had to be organised in the best possible way to ensure maximum productivity and quality. For this reason a well-organised and functional range was necessary, with highly flexible equipment that ensures high quality and consistent results.
  • The chef wanted a solid and rugged kitchen which would allow the daily needs of guests to be met with maximum simplicity and without too much effort.
  • Gas-powered equipment had to be chosen for the new kitchen as the electrical connections are limited.


The solution

  • The company Trendline supervised work on the new kitchen, from concept to design, from planning to works management.
  • The consultancy of Michael Schmötzer and a visit to the kitchen of the Fischerwirt restaurant in Schlehdorf (Munich) led to the choice of the Ambach Chef 850 line with the IQ850 multifunction bratt pan.
  • Richard Müller, owner of the hotel, and chef Klaus Bühring reaffirmed their preference for Ambach and its modular equipment, extremely innovative and high performance.
  • The Chef 850 double range in the back-to-back configuration combines top productivity with significant time saving. Thanks also to the innovative Ambach joining system, all the equipment allows very high hygiene levels to be maintained.
  • An IQ850 multifunction machine is installed in the range. The range is also fitted with: 2 gas cookers with 4 rings, each fitted with a warming drawer in the lower part, four grills in compound, a fryer, a tilting bratt pan, two bain-maries and refrigerated base units.
  • The smooth surfaces and the H3 bases allow fast and easy cleaning for maximum hygiene.
  • The IQ850 multifunction machine is a true ally in the kitchen. Compact, fast and extremely high performance, it is the ideal solution for ensuring speed and quality when producing different menus.
  • Handrails, a pot rack with support for a salamander and folding neutral unit for expanding the work surface have been installed on both sides of the ranges.
  • The Chef 850 series with integrated IQ850 fully comply with the needs of the kitchen. Richard Müller, chef Bühring and his team are definitely pleased with the new Ambach range. “From the à la carte to the set menus, we are now ready to satisfy every need”, commented Richard Müller. “Trendline and Ambach did excellent work with us and succeeded in finding the right solution for us”. Chef Klaus Bühring added: “we can now work well and without problems even at the busiest times. We can prepare everything at the same time without the stress of an exhausting work pace”.