The Well Spa Resort

The Well Spa Resort

Project: The Well Spa Resort – Restaurant Mori
Category: Restaurant
Where: Oslo – Norway
Line: System 850
Partner: Metos AS

The Well Spa and Bathhouse Resort in Kolbotn is a sanctuary for the soul a few kilometers outside Oslo. At 10,500 Sq M it is the largest Spa resort in the Nordic countries comprising of 11 swimming pools and ice baths, 15 saunas and Turkish baths, 7 shower experiences, a Japanese style Onsen hot springs bath and an oriental Hammam.  Complemented by relaxation rooms, a beautiful restaurant and several bars in idyllic surroundings this makes The Well a genuine paradise for mind and body.

 

The requirement

 

  • Metos installed a 4.5m long Ambach System 850 line in the main kitchen 2020. The next phase of the development was the design and installation of an open kitchen for the 8th floor Restaurant Mori, an Asian themed restaurant with references to the traditional Japanese Kaiseki style. Situated in the 8th floor the Asian specialties can be enjoyed with a spectacular view over the nearby countryside.
  • The kitchen had to meet the requirements for this specific type of cuisine and being open to the guests, needed to have a clean, aesthetic design, in keeping with the restaurant. Located at the top of the building, the cooking island also needed to have a compact design to both simplify access and to save space in a compact kitchen.

 

The solution

 

  • A cooking island of System 850 appliances with a 1-piece hygienic top was chosen, in order to have powerful equipment in a modern design.
  • The cooking suite includes 6 induction cooking zones and 1 induction wok for maximum flexibility and power, designed with the restaurant menu in mind.
  • For ease of installation, Ambach pre-wired the suite at the factory and included an MCB Board in order to have only 1 single electrical connection and isolators for each machine integrated within the cooking island.
  • The MCB Board was integrated at the back of the suite in order to maintain a clean design at the front. The top and the sides of the cooking block are welded in 1-piece for maximum hygiene.
  • Away from the main cooking block is an Ambach Electric Lava Stone grill. A fantastic alternative to Charcoal grills, especially in places where solid fuel cooking is not allowed due to local regulations.

 

https://thewell.no/
http://www.metos.no

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Progress

PROGRESS Headquarter

Project: PROGRESS Headquarters
Category: Company canteen
Where: Bressanone – Italy
Line: System 900
Partner: Niederbacher GmbH

PROGRESS is the market leader in the production of precast and reinforced concrete elements and is a provider of efficient and sustainable turnkey building solutions.  Their new headquarters in Bressanone was designed and built utilising the latest scientific research into workplace environmental studies.  Both the shape of the building and the arrangement of the interiors follow these principles to create a high-quality workplaces for the employees.  The movement flows between the individual work areas, meeting rooms and connecting areas.  The impressive 29.99 meter high main façade was also designed to take internal movement sequences into account and incorporates a regular sequence of windows and precast concrete walls. The prefabricated façade was refined with Lasa marble aggregates using a PROGRESS system specially developed for this requirement. Like the flush windows, it is intended to reflect the surroundings and look like a white grid framing the dark windows. The headquarters of PROGRESS has 8 above-ground floors and a volume of 24,500 m3, designed entirely in BIM. From planning to completion, over 80 companies were involved in the construction of the building.

The requirement

  • For its headquarters in Brixen, the company has designed a meeting place for its employees that is different from the classic canteen; a real restaurant with high-quality catering and a wide selection of dishes. A relaxing place to consume the lunch break surrounded by an ambience of refined design.
  • About 160 seats and 500 meals – the restaurant undoubtedly needed a high-performance catering equipment.
  • In keeping with the architectural principles, a solution was sought that combined all cooking processes in one suite, with a continuous surface.

The solution

  • Taking into account the form and architectural elements of the structure, an individual solution was developed: A single cooking island that integrated all cooking appliances (including bulk and traditional cooking appliances) as well as two Ambach IQ (Touch-screen controlled, Electric, tilting, pressure bratt-pans).
  • The work-top was manufactured as a continuous, one-piece hygienic top. The high-performance Ambach System 900 product line for the most demanding environments was chosen, suited into an appealing, minimalistic design.
  • Cement, a material closely linked to the core business of PROGRESS, was utilised for special elements in the kitchen alongside more traditional materials such as stainless steel in the kitchen along with marble and wood finishes in the buffet area.
  • The positioning and installation of such a large and heavy cooking suite was well thought out and executed perfectly, combining precise functional requirements with an appealing design during the construction process. This was made possible by the close collaboration between Ambach, Niederbacher (Thomas Krismer, Armin Romen), PROGRESS and the architectural firm Dearstudio (Arch. Manuel Gschnell).

 

www.niederbacher.it
www.progress.group/de
www.dear-studio.com

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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.

www.daeryung.net
www.wsu.ac.kr/main/intro.jsp

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LEONI BORDNETZ-SYSTEME

LEONI
BORDNETZ-SYSTEME

Project : Bordnetz – Systeme Leoni
Category :  Corporate catering
Where : Kitzingen – Germany
Line : System 900
Partner : Götz Gastroküchen, Nau Großküchentechnik

Leoni-Bordnetz Systeme is the lead company in the area of production of cables, optical fibres and services for the automotive industry and telecommunications and energy.
At the head office in Kitzingen in Germany the Group decided to invest to offer its employees quality company catering based on Mediterranean cuisine.
The project was assigned to a team made up of builders and a Leoni company committee.

The requirement

  • The kitchen and canteen were moved to a former warehouse among the production buildings where the space available is limited. The new kitchen had to be built close to the free flow area in which the meals are distributed. The range had to be compact, with wide radius corners and without gaps for easy and fast cleaning.
  • The kitchen also had to ensure total safety. To limit the risk of accidents at work, it was therefore necessary for there not to be discharge valves projecting from the front panel.
  • The flow of work had to be programmed sequentially and efficiently, optimising the space available and facilitating ergonomics as far as possible.
  • The new range had to be perfectly organised and the equipment extremely powerful and versatile to ensure speed and quality of preparation.
  • Not just a focus on quality: Leoni also requested machines with low consumption rates and which enable savings in energy consumption.


The solution

  • The company Götz Gastroküchen was chosen for the planning and coordination of the works in the new kitchen and the free flow areas in the corporate restaurant.
  • The company joined the team of builders during the phases of design and planning to gather all useful information on the implementation of the new kitchen so as to develop the solution most suitable for meeting the needs of the client.
  • Götz found the ideal partner in Ambach for this ambitious project. The System 900 series, powerful and high performance, represents the perfect solution for Leoni. “I hadn’t ever worked before with Ambach, but I’m always open to new partnerships if they represent the best solution for my clients”, claimed Günter Götz, consultant to the company.
  • Götz Gastroküchen suggested the possibility of combining the advantages of the fixed brat pan with the use of the control panel of the Ambach IQ900 multipurpose machine. Basing on this idea the two companies worked together on developing a completely new machine, the electric multipurpose fixed bratt pan provided with different areas and methods of cooking. The touch panel, located at the end of the arm of the machine, allows the height to be regulated for maximum ergonomics and simplicity of use.
  • The advantages of the machine, unique of its kind on the market, are countless:
    • Flexibility thanks to the possibility of setting cooking programmes in several phases for greater energy saving, constant quality of the foods and safe preparation.
    • Method of night-time cooking at low temperature which allows a reduction in energy consumption, avoiding work peaks and maintaining the quality intact.
    • Simplicity and maximum ergonomics thanks to the possibility of adjusting the height of the arm via the “gooseneck” LCD touch screen. This configuration allows the work area beneath the display to be left clear in order to work without hindrance.
    • Maximum hygiene thanks to a profile without gaps of the fixed bratt pan and the side discharge in the front cover. The niche where the service trolleys are placed can also be washed easily and fast with a hose so as to facilitate cleaning.
  • Two fixed bratt pans of this type (GN 2/1 and GN 3/1) and a range with induction technology and 100-litre pan were installed in the kitchen.
  • The bratt pan was found to be outstanding with clear ease of use, performances, flexibility and safety. Moreover the new machine demonstrated once again Ambach’s ability to work alongside its partners in order to create ad hoc solutions according to the needs of every client.
  • The Ambach range is also fitted with rounded corners with drainer, part for the flow of water, ducts for installation, open plinths and plinths with drawers in H3. At the side an opening through a small door has also been formed for easy access to the electrical lines.
  • The installation work was carried out by the company Nau Großküchentechnik.
  • Leoni Bordnetz-Systeme was enthusiastic about the great cooperation between all the partners. “We’ve been working to capacity for a month with excellent results”, commented the member of the Leoni internal committee, Paul Zimmermann. With the new kitchen four different daily menus can now be prepared.
  • “As a design firm with many years’ experience we seek out companies like Ambach, which look to the future and are always ready to collaborate on developing new solutions. The Ambach machines have excellent quality and their multipurpose configuration allows work with the right degree of flexibility”, added Günter Götz.

www.leoni.com/de
www.goetz-gastrokuechen.de
www.nau-kuechen.de

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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?”

www.kartpalast.de
www.due-guenther.de

www.photogenika.de
www.photogenika.de
www.photogenika.de
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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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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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ELIZABETH HOUSE RESIDENCE

ELIZABETH HOUSE
RESIDENCE
CATS COLLEGE

Project : Elizabeth House Residence – Cats College
Category : Educational
Where : Cambridge, UK
Line : Ambach System 700 DS & IQ900
Partner : HK Foodservice Architecture

Elizabeth House Residence is part of the prestigious Cambridge Education Group, a true institution in the UK.
Since 1952 it has been known for its high levels of training and service offered in a welcoming and comfortable environment where students can cultivate their potential as far as possible. A simple yet winning philosophy which has attracted thousands of students in fifty years of history. Extensive availability of areas for study and relaxing, 230 rooms and catering services available 7 days a week make the Elizabeth House campus the ideal place in which to live and study.

The requirement
 

  • The Residence needed to develop the catering service within the existing structure to meet the demands of students with widely differing dietary needs and habits from every part of the globe.
  • Not only broad and diversified menus. The equipment required also has to guarantee high productivity and speed in preparing meals, as well as low energy consumption to limit running costs.  The main objective was to improve quality and create an innovative and creative environment in which to work.
  • Given the multicultural student body it was necessary to offer a broad and differentiated menu for students and staff, ranging from pasta dishes to traditional Asian recipes. As well as the bar and the breakfast area, the kitchen also has to meet the demands of as many as 700 covers a day.
  • The work team had to take into account a series of critical architectural features including the pillars of the building positioned at critical points of the kitchen. It was also necessary to create a separate structure for use by students during the home economics courses.


The solution

  • In 2012 the company HK was chosen to monitor the design and supply of equipment suited to the expected quality standards.
  • Renovation work began in 2014 and took place parallel to visits by the designers to the Ambach factory to see and feel the quality of the products to be installed.
  • HK chose the Ambach System 700 DS line, the perfect solution for solving the problem of the load-bearing columns of the structure right in the middle of the kitchen. The 700 line allows cleaning from both sides, facilitating operations enormously.
  • The first IQ900 in the UK was installed in Elizabeth House. The multipurpose bratt pan is the ideal solution for structures such as canteens which have to handle a large number of covers in a short time and confined spaces while maintaining a constant level of quality.
  • The kitchen, completely cutom-designed, includes electrical equipment, induction hobs, a fryer and a plancha to reduce electrical consumption and related running costs.
  • The investments incurred fully met the expectations of the client and the new kitchen has become an innovative and extremely functional space.
  • The joint work amongst architects, chefs and technicians was carried out with the aim of listening to the client to fully understand their needs and objectives. Through dialogue, meetings and a constant exchange of ideas among all parties involved in the project, Elizabeth House reopened three months earlier than the estimated date and today boasts a catering service with the same high level as the training courses it offers.

www.catseducation.com
http://hk-ltd.co.uk/

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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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SAVOY

SAVOY

Project : Savoy professional hospitality college
Category : Cookery school
Where : Meran, (BZ) Italy
Line : Ambach System 700 & System 900
Partner : Niederbacher GmbH

The Savoy, a professional hospitality college in Merano, is a centre of excellence in training the future professionals of the catering industry.

Under the watchful eye of over 60 teachers, the Savoy buzzes with passion and dedication from the 700 students engaged on courses including those for chefs, sommeliers, waiting staff and hospitality and tourism managers.

The school teaches everything required for a successful career in catering and hospitality, not only practical sessions in the kitchen and restaurant but also modules teaching teamwork and interpersonal skills.

 

The requirement

  • The Savoy needed a kitchen for the new educational facility. This was to be built alongside the existing building which had become too small to house the growing number of students.
  • The kitchen in the old facility had gas appliances from the Ambach System 900, Ecoline and Compact Plus lines. Appliances were needed for the new kitchen that had electronic controls and state-of-the-art technology; offering significant savings in energy consumption.
  • The school was not just seeking a simple supplier of kitchen equipment; it needed a partner to undertake the project from start to finish and supply all the appliances needed for the students: cooking ranges, washing and refrigeration systems and blast chillers, as well as kitchen extractors, ventilation systems and all the elements for the self-service area.
  • The new facility presented a number of challenges. Not only did the building have distinctive sloping walls but for logistical reasons the training spaces, such as the kitchens and the classrooms had to be located on different floors.
  • The Savoy needed highly functional, yet aesthetically pleasing products – the new kitchen had to be robust and high performance enough to stand up to the rigours of the students.

 

The solution

  • Some 14 years on, the Savoy decided to ask Niederbacher, the company that installed the original appliances for the kitchen in the old school. Niederbacher was a reliable choice, the Savoy knew they could guarantee results were experienced in handling complete projects in the world of professional catering. Ambach was chosen, without any hesitation, once again, for the new kitchen at Savoy.
  • In order to best meet the needs of the school in terms of high-performance, the robust yet compact Ambach System 700 and System 700 double service cooking lines were installed with a single hygienic top, together with the System 900 line, perfect for the school’s high volumes.
  • The kitchen tops were welded in situ and occupy an overall surface area of 150 metres. Amazingly, the worktop alone (that connects the kitchen to the restaurant of the school, where the students practice) comprises 22 metres of stainless steel!
  • The project took two years and was the result of great teamwork between all the partners involved: the directors of the school, the team of architects, the technicians and the project managers from Niederbacher and Ambach.
www.niederbacher.it
www.savoy.berufsschule.it
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