STORMARNER WERKSTATTEN

STORMARNER WERKSTÄTTEN

Project : Stormarner Werkstätten
Category : Sheltered workshop
Where : Bad Oldesloe – Germany
Line : Chef 850
Partner : Axel Baron Planungsbüro, Chefs Culinar Kiel

The German association NGD of Rendsburg has operated for over 60 years in the area of social services, organising educational workshops for children and assistance for young people, rehab for drug addicts and assistance for the elderly and persons with psychiatric problems.

In the Stormarner workshop of Bad Oldesloe, 275 disabled persons and a further 50 patients work. The persons with physical and mental disabilities work in the workshops organised by the association in order to gain the training necessary for their gradual re-entry in the world of work.

The requirement

  • In the workshops, the old kitchen range, installed almost 20 years ago, had to be replaced by a new and modern solution.
  • The structural conditions forced the use of gas technology.
  • The kitchen manager, Stefan Voss, prepares typical home-style specialities. For this reason, it was essential that the new kitchen maintained the features of the old range, i.e. the tilting bratt-pan and the boiling pans and gas cookers.
  • At the same time, more working space had to be created to increase the productivity of the kitchen. The chef has to prepare as many as 350 different menus distributed over 5 days per week. For this reason, he needed fast-working equipment, which guarantees high performance and accurate control of the temperature.
  • Moreover, in order to facilitate use of the machines by staff and above all by people with disabilities, it was necessary to provide a function for managing cooking in the simplest way possible.


The solution

  • Consultation between Axel Baron from the planning office, the consultant Stephan Bruns and the kitchen manager Stefan Voss led to the unanimous choice of the Ambach Chef 850 line.
  • Baron handled the design and the full renovation of the kitchen in just 24 days.
  • The firm’s Chefs Culinar managed the phases of transport and logistics, including installation of the Ambach range, connecting of the equipment and staff training.
  • The items of equipment were connected through the Ambach joining system, a perfect mechanism of hygienic joining that does not allow even a drop through and that facilitates enormously the day-to-day work of the kitchen staff.
  • The productivity of the kitchen was increased as requested and two tilting bratt pans, three boiling pans and a gas cooker with H3 hygienic bases were installed.
  • The kitchen manager was very satisfied: “Ambach supplied us with everything that helps our team to do their best work every day. The equipment is rugged and ensures high and precise performance. The reaction time of the equipment is excellent and our expectations in terms of hygiene and cleanliness were amply fulfilled”.
  • The tilting bratt-pans, the boiling pans and gas cooker are in use every day and in the future will be able to guarantee the preparation of as many as 450 different menu types.
  • “We’re very pleased with our choice and the excellent joint work with all our partners. The result is outstanding; the Ambach kitchen is extremely reliable and represents a true investment for the future. We’re certain that we will continue to work with a view to top performance, productivity and constantly impeccable results”, concluded Stephan Bruns.

www.stormarner-werkstaetten-bad-oldesloe.de
www.pbbaron.de
www.chefsculinar.de

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EMMA HELLENSTAINER

“EMMA HELLENSTAINER” HOSPITALITY AND CATERING COLLEGE

Project : “Emma Hellenstainer” Hospitality and Catering College
Category : Education
Where : Bressanone (BZ) – Italy
Line : Chef 850
Partner : Niederbacher

The Emma Hellenstainer college was opened in Bolzano for professional training in the areas of hospitality and catering. Having relocated in 1983 to Bressanone to expand the spaces intended for the students, the college courses today include the two-year hospitality course and the three-year professional training course for waiters, chefs, bakers and pastry chefs.

The college is dedicated to Emma Hellenstainer, pioneer and driving force behind the development of tourism in Trentino Alto Adige.

A place of training and education in quality cuisine, the Emma Hellenstainer college also assists job-seeking students, working in close contact with the hospitality structures in the region.

The requirement

  • The college needed to replace the old ranges, installed as far back as 25 years ago. Three new ranges were to be installed in their place, as well as chillers supplied to allow students to get to know the various machines and to learn to use them.
  • The ranges, to be built with a single hygienic worktop, had to integrate a considerable number of machines to mirror the workflow of an actual professional kitchen.
  • The aesthetic aspect was also important. As a vital part of the design, a kitchen was requested with also an attractive appearance and which picked out the colour of some aesthetic features of the existing decor.


The solution

  • The Hellenstainer college, on the strength of a twenty-year working partnership with Niederbacher, once again endorsed its choice of the company also in the remodelling of the new kitchens.
  • The kitchen is composed of three identical ranges from the Chef 850 line with a single hygienic worktop, in which a multipurpose machine has been integrated with IQ850 touch control. In this way the students in each class (on average from 18 to 22) work in a group on three ranges.
  • Chef 850 with single hygienic worktop was found to be perfect for the college’s needs: rugged and high performance, it is ideal for being put to the test every day by the students.
  • Through a process of powder coating on stainless steel, the control panel was coloured in the same RAL colour as some finishes of the existing decor.
  • An interesting aspect which makes the new kitchen totally original is the rotating top for installing the oven provided in each range.
  • There were two major critical features to be managed: installing of the kitchen on the first floor, which meant using a crane to carry it through the window, and the very tight schedule, just five working days for carrying out complete installation of the entire kitchen.
  • Thanks to optimal management it was possible to complete the project within the schedule set, much to the satisfaction of the college head and chef instructors.
  • The new kitchen perfectly combines quality, function and design and, also in terms of performance, stands far apart from the equipment of other brands, as underlined by chef Rubner.
  • The project work was turnkey with coordination of the electrical part (installation of a new panel and current optimisation system) and the hydraulic part (restoration of existing connections).

www.hellenstainer.berufsschule.it
www.niederbacher.it

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CORPUS CHRISTI COLLEGE

CORPUS CHRISTI
COLLEGE

Project : Corpus Christi College
Category : Education
Where : Cambridge – UK
Line : Chef 850
Partner : GWP Foodservice Design Consultants

Corpus Christi College is one of the ancient colleges in the University of Cambridge, dating back to 1352. The sixth college of the university to be established, it bears the distinction of being the only Oxbridge College founded by the townspeople. The college provides an academic and residential environment for 85 Fellows, 280 under-graduates and 230 post-graduates, and employs 115 staff across two campuses – one in the centre of mediaeval Cambridge and a second postgraduate site at nearby Leckhampton.  The college is known for providing good quality food, serving breakfast, lunch and dinner every day, as well as brunch on Saturdays.

The requirement

  • Corpus Christi College’s Leckhampton campus hall was to undergo a full refurbishment. As part of this, the kitchen was to be brought up-to-date, in keeping with the ground floor refurbishment.
  • The kitchen caters for 140 post-graduates as well as Fellows, visiting Fellows and other academic visitors.
  • Specified by GWP Foodservice Design Consultants, Olive Branch Catering Equipment worked closely with the college end users to select the equipment for the kitchen.
  • Having worked with Ambach for many years, GWP also recommended Ambach for the project.
  • The Ambach Chef 850 was chosen because of its flexible configuration options, its ability to provide a single piece top solution, and its competitive price point.
  • The access to the kitchen space was tight, and the logistics of getting the large unit into a building designed in 1881 had to be considered.


The solution

  • Ambach created a bespoke one piece cook top suite that housed a four ring Ambach induction unit, along with two fryers, Salamander grill and grill range.
  • Weighing upwards of 300kgs and measuring over three meters in length, the bespoke Ambach suite was delivered in two pieces. Due to access restrictions, the single top piece was removed from the cooking suite and was then installed on-site by Olive Branch as one complete piece.
  • Garry Nokes, managing director, GWP Consultants said: “It was a pleasure working with Ambach on the Corpus Christi project – as always, we found Alistair and John Braithwaite to be incredibly proactive and readily available to help when needed.”
  • Phil Alexander, director, Olive Branch Catering Equipment said: “Ambach supplied the project with a very high quality product – robust and durable and perfectly suited to the high-turnover campus kitchen.”
  • Installing a modern suite into such an historic site required Ambach to tailor its approach, and customise its product to successfully meet the difficult brief.
  • Of the finished Corpus Christi College kitchen, Ambach’s country manager Alistair Farquhar said: “Ambach welcomed the opportunity to supply this bespoke cooking suite to such a prestigious Cambridge college. It was the first suite we’ve delivered with the complete one piece top removed, to aid the unique nature of the delivery into such an historic location. It’s always satisfying to see a client so pleased with the end result, and we thank the college along with GWP and Olive Branch for involving us in this fantastic project.”
  • Chris Le-Vien, catering manager, Corpus Christi College comments: “Within the Leckhampton community this kitchen is the ‘heart and soul’ of the place. The kitchen project has been two years in the making and the Ambach suite, which is situated in the centre of the space, allows our chefs to effortlessly move from preparation to cooking to service. The suite is a pleasure to work with and has allowed us to be more productive and improve the quality of our offer. It is responsive to the demands of a busy service and deserves the respect of any chef that uses it.”
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BURGER & LOBSTER BANK

BURGER & LOBSTER
BANK

Project : Burger & Lobster Bank
Category : Restaurant & Bar
Where : Munich – Germany
Line : Chef 850, System 700, Ambach Exclusive Range
Partner : MC Gastronomieplanung

The Burger & Lobster Bank (BLB) restaurant is situated in the centre of Munich, behind the well-known Bayerischer Hof 5-star boutique hotel. Located in a building dating back more than 150 years and once used as a bank, BLB today welcomes customers from all over the world, including a large number of famous figures and royalty.
Burger & Lobster Bank is a famous and very popular restaurant. It contains an area set aside for business lunches and fine dining and a room used for aperitifs after work with a wide choice of cocktails and snacks. This is all rounded off by the “Stock Market”, the space used for events.
The candlelit restaurant and the bar offer a wide variety of simple seasonal dishes yet always prepared with the utmost care: very fresh lobster, succulent steaks, salads and grilled hamburgers.

The requirement

  • The restaurant and bar have capacity for up to 170 covers. à la carte menu a range was required which allows simultaneous work on both sides, saving time and space. A second range was also needed for the mise-en-place both in the restaurant and in the area used for events where the number of guests can rise to 700.
  • Manager Moritz Haake had extremely clear ideas about the new kitchen for the restaurant.
  • The new kitchen had to be very rugged, high-performance and compact in order not to take up too much space and facilitate the work flow as far as possible.
  • The building in which the restaurant is located is period and therefore raised quite a few structural problems. They included the need to install joists under the kitchen for greater stability and the entrance door to the kitchen, small and narrow.


The solution

  • The consortium of investors and the manager Haake opted for MC Gastronomieplanung, the German company specialising in the design and supply of custom solutions of high quality designed to be eco-friendly.
  • A cooktop from the Ambach Exclusive Range line was chosen for the BLB kitchen, allowing work on both sides.
  • The Ambach Chef 850 line was instead chosen for the kitchen for the events area, with a three-metre-long modular range and the exclusive and unique Ambach Joining System which makes cleaning enormously easier for perfect hygiene.
  • The range, weighing in at the considerable weight of 1.2 tonnes, was rotated through 90° in order to be transported into the kitchen, thus solving the problem of entering through the narrow doorway.
  • Renovation work on the building lasted one year, while restyling of the kitchen took seven months.
  • MC Gastronomieplanung monitored the entire project and coordinated the various parties involved, working closely with Moritz Haake and Ambach.
  • The end result perfectly met the needs of Burger & Lobster Bank and the high satisfaction expressed by the client has led to the launching of a new project.

www.blb-munich.com
www.mc-gastroplanung.de

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HILTON HOTEL BOURNEMOUTH

HILTON HOTEL BOURNEMOUTH

Project : Hilton Hotel Bournemouth
Category : Hotel
Where : Bournemouth – UK
Line : Ambach Chef 850
Partner : Intracat (Dealer), Humble Arnold Associates (Kitchen Design Consultants)

The Hilton Bournemouth is one of the most exclusive hotels in the UK.
Set in a strategic position just five minutes by foot from the beach and the international conference centre in Bournemouth, it is the ideal place for a relaxing holiday and, at the same time, a convenient base for reaching London in less than two hours.

The hotel is famous for the Schpoons & Forx restaurant, managed by celebrity chef Matt Tebbutt, and for LEVEL8IGHT, one of the highest sky bars in Bournemouth. Located on the eighth floor of the building, the bar has a terrace with a truly spectacular view over the town.

The requirement

  • For this new hotel in Bournemouth, the Hilton chain needed three kitchens: a main one, a kitchen for show cooking in the restaurant and one for the sky bar.
  • For the restaurant, Hilton needed a high-performance and good-looking kitchen. From breakfast to show cooking at lunch and dinner, the restaurant aims to offer hotel and other guests a memorable culinary experience. The design of the new kitchen had to take into account the large wood oven that occupies a significant part of the working space available.
  • The bar kitchen on the eighth floor also posed various logistic and installation problems due to its location.
  • The equipment had to extremely high performance and chosen carefully because of the limited spaces in the kitchens.


The solution

  • The Ambach Chef 850 line was chosen both for the restaurant and the sky bar as the most suitable solution for the space constraints. It is modular and able to offer the greatest freedom of configuration. Thanks to the hygienic joint system, Chef 850 is also easy to clean and attractive.
  • All in all 24 Ambach products were installed: hobs, fryers, bratt pans and boilers. The high flexibility of the solution proposed enabled a made-to-measure pasta cooker and fridge unit to be included.
  • Intracat monitored the project management and installation of the equipment together with Humble Arnold Associates consultants.
  • The structural work on the building lasted almost one year, while the kitchens were installed in four weeks. Ambach UK dealt directly with staff training on site.
  • The result is one of high impact. The innovative design of Schpoons & Forx and LEVEL8IGHT makes a stay at the Hilton Bournemouth a truly unique and memorable experience.
  • All those involved in the project were extremely satisfied. Lee Williams, Intracat project manager, commented, “The Chef 850 line is rugged and allows full-on work in limited spaces. Working with Alistair Farquhar, Ambach UK country manager, and the whole team from the company was a fantastic experience. Their time management and maximum focus on every detail were great”.
  • “We’re fully aware of Hilton’s requirements and we only select companies aligned with their quality standards. We knew that Hilton was very familiar with Ambach and we were certain that its kitchens were totally compliant with such a high-end hotel”, added Stephen Arnold, director of the company Humble Arnold.
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FISCHERWIRT

FISCHERWIRT

Project : Fischerwirt
Category : Restaurant
Where : Schlehdorf, Germany
Line : Ambach Chef 850 & IQ850
Partner : Trendline Michael Schmötzer

Fischerwirt is one of the most famous and popular café-inns in Bavaria. Located at the foot of the Schlehdorf monastery, between the Tölzer Land and the “blue” Land of Bavaria, Fischerwirt is famed for its versatile culinary delicacies, which extend well beyond seasonal and regional specialities. Since 1993, the inn has offered a range of specialities from Trentino Alto Adige and Switzerland, but also traditional dishes from Asian cuisine.
The chef, Alfons Adam, acquired great experience in the kitchens of the prestigious Kempinski hotels in Munich and Alpenhof Murnau, is also a keen hunter and specialised in creating dishes with the meat, poultry and fish of Bavaria.

The requirements
 

  • Fischerwirt needs to increase the number of diners to 600 a day, with an à la carte menu for each one. To satisfy this demand, the workflow in the kitchen has to be perfectly organised and the staff need to have extremely flexible, high-performance equipment.
  • The machines will be used intensively and must ensure a high degree of multi-functionality, in order to streamline the workflow and ensure that the kitchen staff can prepare dishes rapidly and with the highest standards of quality. For its kitchen, Fischerwirt also requires modular equipment to allow for maximum freedom of configuration in the future.
  • The electrical connections are limited, so the main focus must be on gas equipment. Cleaning too must be rapid and thorough. This means it will be necessary to install a single top with radiating sides.


The solution

  • For its new kitchen, Fischerwirt has chosen Trendline Michael Schmötzer’s Chef 850 Ambach coupled with the integrated multifunction electric IQ850 cooking system.
  • The Chef 850 unit can be used simultaneously from both sides, boosting output and saving time. The unit includes no fewer than 12 gas burners, a large griddle, two gas ovens for typical Bavarian roasts, two deep fryers and two bain-marie units.
  • The worktop and the neutral bases in hygienic H3 make for rapid, easy cleaning.
  • The combination of the Chef 850 line with the integrated IQ850 cooking system is the perfect solution for Fischerwirt’s needs. Thanks to its innovative coupling system, the Chef 850 cooking unit ensures all the freedom of configuration of a modular kitchen, together with the highest standards of hygiene. IQ850, on the other hand, is a powerful, rapid, space-saving solution for establishments like the Fischerwirt, where space is limited, but which is extremely dynamic in terms of productivity.

www.fischerwirt-schlehdorf.de
www.trendline-schmoetzer.de

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EXCELSIOR HOTEL GALLIA

EXCELSIOR

HOTEL GALLIA

Project : Excelsior Hotel Gallia
Category : 5 stars Hotel
Where : Milan, Italy
Line : Ambach Chef 850 – System 900 – System 900bf
Partner : Grandimpianti Ali
Consultant : GWP ltd.

The Excelsior Hotel Gallia is a luxurious Art Nouveau hotel erected in 1932. Owned by Katara Hospitality and run by the US multinational Starwood Hotels, the hotel has regained its original splendor after a meticulous, multi-million-dollar restoration that added a modern flair to the hotel’s Belle Époquearchitecture and sophisticated 1930s ambiance.

The Need

  • The Excelsior Gallia was looking for an update and entrusted the renovation work to the famous Milan-based architect Marco Piva. The goal was to create a setting that evoked the history of excellence of the city of Milan in a space that would highlight the values of architecture, design, tradition and fashion— the embodiment of style, elegance and sophistication in hospitality for its international guests. The project concerned both the historic main building and the more modern wing of the hotel.
  • The cuisine offered by hotel would also need to meet the high expectation of its guests. Excelsior Gallia seeks to provide the best in traditional Italian cuisine with a modern touch, and to ensure dining excellence, it takes kitchens that are both reliable and well designed down to the last detail.
  • There were threekitchens to be redone. On the top floor, there is the kitchen that serves the roof-top restaurant and cocktail bar, Terrazza Gallia, which is run by the duo Enrico and Roberto Cerea, chefs who share three Michelin stars. On the ground floor, there is the kitchen of the Gallia Restaurant, which is an ideal setting for breakfast, business lunches, private dinners, and other events. Finally, there is the kitchen of the sophisticated tavern, the place for a more intimate lunch or dinner.


The Solution
 

  • The Excelsior Hotel Gallia designed by the leading UK based consultant GWP ltd., turned to Grandimpianti, the contracting firm of the Ali Group that provides a full range of services from project layout to post-sale support, to oversee the project.
  • In order to meet the high quality standards required, Grandimpianti went with Ambach kitchens, which ensure the highest level of flexibility, innovation and durability.
  • The System 900 line was the best choice for the high-volume needs of the main and ground-floor kitchens. For the main kitchen, version BF of the System 900 line has been installed. This version features suspended units that facilitate cleaning and ensure the utmost in hygiene. For the top-floor kitchen, Grandimpianti recommended Chef 850, the modular line that offers great flexibility in configuration. Being extremely easy to assemble, it is the solution best suited to installations and on-site welding in such an elevated location.
  • It was a complex project, in terms of both planning and execution, and took two and a half years, from 2012 to May 2015. Grandimpianti and Ambach worked together to adapt the concept and the layout of the kitchen to the needs of the hotel in terms both of space and of menu type and execution, while also adapting the project to meet the requirements of Italian laws and regulations. The end result was a layout custom designed for Excelsior Gallia to enhance both ergonomics and the kitchen’s workflow.
  • It was an example of extraordinary teamwork that satisfied the client in every way, and it would not have been possible without the hard work and great dedication of everyone on the Ambach-Grandimpianti team.

www.grandimpianti.it
www.excelsiorhotelgallia.com
www.gwpdesign.com

 

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PIZ BOÈ ALPINE

PIZ BOÈ ALPINE LOUNGE MOUNTAIN HUT

Project : Piz Boè Alpine Lounge refuge
Category : Restaurant, lounge bar
Where : Corvara (Bolzano), South Tirol, Italy
Line : Ambach Chef 850
Partner : Niederbacher GmbH

Piz Boè Alpine Lounge is one of the most sensational and spectacular refuges in Alta Badia. A restaurant and lounge bar on the route of the famous Sella Ronda, at a height of 2200 m. A place of excellence for trying out the specialities of the culinary tradition of Alto Adige/ South Tyrol with a breathtaking view which extends from Val Badia to the Alps border. A self-service area with open kitchen for a quick break, lounge bar for an aperitif with nibbles at a high altitude and restaurant for a gourmet dinner. The Piz Boè Alpine Lounge refuge is the ideal place for meeting the needs of all palates, even the most demanding.

The requirement
  • Skicarosello AG of Corvara, the consortium which owns the refuge, needed a total rebuild of the facility. For this reason it sought a company able to follow the new project as a whole: from design to supply of the complete system of: open kitchen, modules for bar and self-service area, system of ventilation from the ceiling and equipment for refrigeration.
  • This required rugged and resistant products which meet the strictest standards of hygiene and safety and also with an innovative design. Piz Boè Alpine Lounge aims at being an upmarket mountain refuge, a place which stands out through its elegance and style without forgoing the use of typical local materials.
  • The most difficult challenge to be faced was succeeding in installing a kitchen that could meet at the same time the needs of the restaurant and the self-service area in limited space. The new structure was to handle a much higher number of covers than the previous one: 650 covers in the self-service area and 150 in the restaurant.
  • The refuge is also situated at a height of 2200 m and the only possibility of delivery of the equipment was on the ski slopes or by helicopter.
The solution
  • For such an important project Skicarosello chose Niederbacher, contracting company and consultancy, a guarantee of results and efficiency in the management of complete projects in the world of professional catering.
  • In order to handle such a large project Niederbacher confirmed once again the tried-and-tested collaboration with Ambach to ensure for the client a perfect mix of consultancy, planning, design, flexibility and unquestionable product quality.
  • A range from the Ambach Chef 850 line was installed, a byword for innovation, maximum design flexibility and reduced energy consumption. The range measures a generous 6.8 m x 1.8 m and was welded in a single piece.
  • Starting from the design and planning stage the works lasted a total of five months and were carried out on the basis of excellent cooperation between all the parties involved: the owner of the building, works management, restaurant staff and the suppliers. All was planned right down to the smallest details.
  • Niederbacher also dealt with installation of the equipment and training of staff to ensure the reopening of the refuge along the lines of maximum efficiency and punctuality.
  • Customer satisfaction was immense. The Piz Boè Alpine Lounge refuge obtained an excellent result. The equipment installed fully met expectations in terms of quality and design.
www.boealpinelounge.it
www.niederbacher.it
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IPERCONAD

IPERCONAD

Project: Iperconad
Category: Shopping center
Where: Perugia, Italy
Line: Ambach Chef 850
Partner: Vanghetti

Conad is the second-ranking Italian mass retailing chain, known for its quality and low-price products alongside with its ability to promptly meet the changing consumer habits of Italian families.
In order to launch its first retail outlet with the restyled Iperconad brand, Conad chose Quasar Village, the impressive shopping centre in Corciano in the province of Perugia.

The centre, one of the largest in the whole of Umbria, includes as many as 60 different stores distributed over a surface area of almost 24,000 square metres. The kitchen at Iperconad serves as many as 300 covers throughout the day, from lunch to happy hour and dinner.

 

The requirement

  • In order to prepare the ready-made meals on sale Iperconad needed a modern kitchen with high-tech appliances that ensures consistent energy saving.
  • The machinery, albeit innovative, had to be simple to use also by non-specialist staff.
  • Cleaning had to be quick and easy. The tight pace of selling imposed by the opening hours of the supermarket required maximum speed and efficiency.
  • The project was extremely important and had to be a complete success. There wass no room for failure as this is the pilot Project, with a capital P, the launch pad for renewal of the Iperconad brand, that will see the opening of new outlets throughout Italy.

 

The solution

  • Iperconad chose Vanghetti as the most suitable partner for meeting its needs.
  • The Umbrian firm, with as many as 30 years’ experience in food service equipment, proposed the Chef 850 Ambach line, perfect for the hypermarket kitchen thanks to its ruggedness and ergonomics.
  • The single modules, thanks to the “fork” joining system, ensure total hygiene and maximum configuration flexibility to best meet the needs of the constantly working kitchen.
  • The digital controls of the Ambach machines allow simple and immediate control of all the user functions and demonstrate a perfect mix of technological innovation and software applied to cooking systems.
  • The lack of protruding parts on the control panel thanks to flush installation of the digital controls and the elimination of all regulation knobs makes cleaning of the entire range faster and simpler.
  • Synergic work between Ambach and Vanghetti technical staff enabled flawless installation, testing and start-up of the project.
  • Ambach technical staff also dealt with the training phase in order to illustrate in detail the working of the machines with a view to optimising use by staff.
  • Thanks to careful management the consumption rate is unbelievably reduced compared to a traditional system of cooking.
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FIORITAL

FIORITAL

Project : Fiorital
Category : Restaurant
Where : Padova, Italy
Line : Ambach Chef 850
Partner : Rogi

Over its 40 years in business, Fiorital has become a byword for high quality and innovation, recognised as unchallenged leader on the Italian and European market for fish.
The location opened recently in the heart of Padua is unique of its kind. With seating for as many as 120 people, it allows customers to purchase fish already cleaned to cook at home or try out the specialities prepared on the spot by the chefs in their open kitchen. The choice is extensive and covers fish species selected from all over the world.

The requirement

  • Fiorital needed an area dedicated to show cooking. A space where the public can watch fish being prepared directly. The solution needed to combine superior function with the necessary attention to detail required by an open kitchen.
  • A crucial factor for Fiorital was to have a kitchen that guarantees the highest levels of hygiene. An even more important requirement in the case of processing a product such as fish, which must be consumed fresh and properly cleaned.

The solution

  • Fiorital chose the Ambach Chef 850 line for its Padua location: a new frontier in modular kitchens that allows outstanding flexibility and freedom of configuration. The ease of assembly enabled the main range to be built directly on site and made access to the location easier.
  • The range has a single hob to make cleaning easier and meet the strict hygiene standards demanded by Fiorital. The hob was also lowered to facilitate installation of the ovens.
  • The stainless steel knobs on the control panels in red are a perfect example of Ambach design and creativity.
  • Aesthetics go hand in hand with quality. The structure of the range with stainless steel frame ensures ruggedness and durability.
  • The work to fit out the Fiorital location lasted approximately one year yet installation of the kitchen was fast and was finished in just one week. The invaluable collaboration between the technicians of Ambach and Rogi, the dealer who handled the project, was an example of efficiency and competence.
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