HOTEL ZENTLINDE

HOTEL ZENTLINDE

Project : Hotel Zentlinde
Category : Hotel & Restaurant
Where : Mossautal/Odenwald – Germany
Line : System 850
Partner : Nau Großküchentechnik

Hotel Zentlinde was set up in 1830 as a small village bar. Later, around 1950, the structure was extended to become a small guest house, ultimately becoming one of the largest and best known hotel structures in Odenwald (Morsbach valley) and the surrounding area.
Whether travelling for work or pleasure, everyone admires the warm and relaxing atmosphere of the hotel which welcomes its guests in modern spaces enjoying every comfort.
Both in the à la carte restaurant with 100 covers and in the Kupferlounge bistro, chef Markus Strein delights his guests with regional and international culinary specialities. All dishes are prepared with an eye to freshness, lightness and creativity, accompanied by a choice of wines from the extensive wine list.

The requirement
Owners Hartmut and Margit Strein, third-generation managers of the hotel, wanted to renovate and expand the existing kitchen.
Hartmut and chef Markus were looking for a solution which guarantees greater efficiency in managing day-to-day work. A top-quality kitchen with gas-powered equipment, like the previous one.

The solution

  • After having visited together the Ambach kitchen in the Hotel Contel in Koblenz, designed by the company Nau Großküchentechnik, the two decided to opt for the Ambach System 850 line, impressed by the high flexibility and ruggedness of the structure.
  • Nau Großküchentechnik supervised the entire restyling project for the kitchen, installing two large cooking islands, one in front of the other.
  • Thanks to the frame architecture of the System 850 line and the Ambach joining system, the island could be transported easily through the various doors to be passed through before arriving at the kitchen. “Particularly in the case of complex transport routes and small kitchens, the high modularity and flexibility of Ambach equipment is a decisive advantage on the market”, commented Andreas Körner, CEO of Nau Großküchentechnik.
  • In order to ensure greater flexibility and facilitate the possible replacement of the equipment when faced with new menu requirements in the future, the cooking modules are connected on each side of both islands via the
    Ambach Joining System.
  • Everyone, from the chef with his team, declared themselves to be extremely satisfied with the choice. “All the equipment works perfectly. We can count on preparation speed and high performances”. And more. The Ambach cooking islands were found to be an optimal choice also in terms of hygiene and cleanliness. “Both islands can be cleaned very fast thanks to the smooth surfaces, rounded edges and neutral bases in H3 steel. This is a considerably important advantage, given the size of the kitchen”, commented the chef and the kitchen team.
  • The joint project between Nau Großküchentechnik and Ambach also worked impeccably with the utmost synergy.

www.zentlinde.de
www.nau-kuechen.de

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HOTEL WINKLER

HOTEL WINKLER

Project : Hotel Winkler
Category : Hotel
Where : St. Lorenzen – Italy
Line : System 850
Partner : Niederbacher

The name Winklerhotels embodies exclusivity and premium quality for an unforgettable stay in the splendid setting between the Val Pusteria, the Dolomites and Plan de Corones. In the four hotels that make up the Group Winklerhotels offers relaxation, sport and well-being for all ages and all tastes.
Moreover, every stay is also a journey of discovery of alpine and Mediterranean dishes from gourmet Alto Adige cuisine based on a careful selection of the raw materials and use of local products of excellence.

The requirement

  • Around one year ago, in June 2017, the Hotel Winkler was reopened in San Lorenzo di Sebato, one of the structures owned by the family of the same name which heads the company Winkler Hotels GmbH.
  • The hotel has renovated the entire kitchen with cutting-edge equipment to offer increasingly high quality.
  • For such a significant renovation it was essential to choose a partner who offered an all-round service design of a made to measure kitchen, but also creation of a buffet area and supply of all the refrigeration equipment.
  • Preserving the existing but also daring to do something new. The Hotel Winkler project presented the challenge of achieving an optimal balance between tradition, innovation, and quality.


The solution

  • The Winkler family decided to count on invaluable assistance from Niederbacher, lead company in the area of gastronomic outfitting in Alto Adige to meet the challenge.
  • For the main cooking equipment Niederbacher proposed the Ambach System 850 line which was chosen for its modular line, high degree of flexibility and guarantee of high performance.
  • The design of made-to-measure solutions both for the cooking zone and the refrigeration area enabled optimal use of the entire space available. This was made possible thanks to careful planning and preparation of the work upstream, consisting of painstaking every detail of the project.
  • The work was carried out in a total of seven months, while handover and installation of the Ambach cooking island took place and all the items of equipment for the refrigeration area were made available in only four weeks.
  • The end result is the creation of one of the most innovative and leading-edge catering structures in Trentino Alto Adige.
  • All this was carried out without hitches thanks to the excellent organisation, planning and synergy between the client and the firms of architects Bauart AG and Archifaktur, alongside the team from Niederbacher.

www.winklerhotels.com
www.niederbacher.it

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HOTEL& RESTAURANT RIZZELLI

HOTEL & RESTAURANT

RIZZELLI

Project : Hotel & Restaurant Rizzelli
Category : Hotel & Restaurant
Where : Neustadt/Aisch – Germany
Line : System 850

Distinctive, and thus unique. These words well describe Hotel & Restaurant Rizzelli, in Neustadt an der Aisch, Germany. This small but exquisite hotel, which has been run for over a half century by the Rizzelli family, is not just for business people, but also for tourists and families, especially at the weekend.
The owners, Marco and his wife Janin Meinl-Rizzelli, are known for their Mediterranean-inspired cuisine, which can be enjoyed à la carte in their restaurant, with bar and lounge.

The requirements

  • In order to work more efficiently and provide smooth service for up to 130 guests, the owners decided to expand and modernise the kitchen with a new cooking unit.
  • The Rizzellis entrusted GGV Gastro Geräte Verkauf & Verleih with all the design, planning and execution of the works. “We already knew GGV, who provided all the technical support for our previous kitchen, so we called the managing director, Gerhard Schmidt, and told him exactly what we had in mind”, says Marco Rizzelli.
  • Rizzelli had a very clear idea of the type of cooking technology he wanted: a gas cooking unit. “I went over everything in detail with GGV, from the individual elements to the entire unit.”

The solution

  • GGV followed every stage of the design and execution of the project, from the enlargement and renovation of the restaurant, through to the reorganisation and optimisation of the kitchen.
  • The company suggested the System 850 from Ambach, opting for a unit of the very highest quality, extremely robust and easy to clean.
  • In just two weeks, the old cooking unit was replaced by the new Ambach suite mounted on a stainless steel base, utilising both gas and electric systems. “The operational requirements of the kitchen made this combination essential”, explains Gerhard Schmidt, managing director of GGV.
  • The new unit includes eight gas burners, a glass-ceramic cooktop, a pasta cooker, a steak grill, and a deep fryer. Upon Marco Rizzelli’s request, Ambach were able to incorporate an existing cooking element into the hygienic top.
  • Both sides of the unit were fitted with H3 open lower cabinets, refrigerated drawers, dish-racks, and two folding side tables for extra space. “Now we can put away our electric kitchen appliances when not in use and keep the food refrigerated, ready for use when we require during preparations”, explained Rizzelli.
  • The owners say they are very satisfied with the choice of Ambach. “Faster and more efficient, with better workflow in the kitchen. Just two days after installation, we could already see a remarkable improvement in service and food quality, which convinced us even further that we’d made the right choice,” says Rizzelli.
  • And the collaboration was all plain sailing: “GGV and Ambach were extremely professional and they were with us all the way, throughout the entire project”, concludes Rizzelli.

www.g-g-v.de
www.hr-rizzelli.de

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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.

www.theblueboat.co.uk

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VILLA D’ESTE

VILLA D’ESTE

Project : Villa d’Este
Category : Luxury 5-star hotel
Where : Cernobbio – Italy
Line : System 850 + IQ 900
Partner : Grandimpianti Ali

In an enchanting setting on the banks of Lake Como stands the majestic Villa d’Este recently named as best luxury 5-star hotel in the world. With almost a century and half of history behind it, Villa d’Este has been constantly modernised so as to stay in step with the times and always meet its guests’ demands in the best possible way.
“It’s the attention to detail, service style and the constant pursuit of perfection, which draws our customers back year after year”, said the general manager Danilo Zucchetti. “Although retaining its identity and its values over the years, Villa d’Este has always been capable of evolving while remaining the undisputed ambassador of an elegant lifestyle all over the world”, he added.

The dining options with which Villa d’Este delights its guests are numerous and diversified. They range from the elegant Veranda restaurant, serving Italian haute cuisine against the bewitching backdrop of Lake Como, to the Grill, a stylish yet informal restaurant offering regional dishes accompanied by a selection of the best Italian wines. Finally the Platano, an exclusive bistro with international cuisine and seating capacity for just 25.

The requirement

  • After many years of use, Villa d’Este had decided to remodel the kitchens, focusing solely on top-quality equipment.
  • The requests of Michele Zambanini, executive chef of international fame, were very specific. The various cooking zones had to be reorganised completely in order to optimise the work flow of his team numbering as many as 46 staff members. The new kitchens therefore had to ensure the maximum efficiency in order to speed up preparation of the dishes, without jeopardising their quality and at the same time, allow work in a healthy environment free from fumes or smells.
  • The work had to be completed in just three month during the period of closure of the hotel. Not easy to pull off for a kitchen which covers a surface area of as many as 750 sq. m and in which approximately 62,000 meals a year are prepared.


The solution

  • To manage such a complex project Villa d’Este chose Grandimpianti, Ali Group’s specialised in turnkey projects for the restaurant world.
  • Grandimpianti in turn did not hesitate in proposing Ambach System 850, the cooking line which adapts to every space and need, perfect for the customisations requested by Zambanini and the very high quality standards set by Villa d’Este.
  • Working alongside Grandimpianti, Ambach designed a solution tailored to the needs of the Chef. Composed of five blocks each with a single hygienic top of which one as long as 5.20 m, with different cooking areas for the various preparations.
  • The staff at Villa d’Este also focused extensively on the design and finishes of the cooking ranges, all in anthracite black with Ambach Exclusive Range finishes.
  • To reduce cooking times and energy consumption all the kitchens were fitted with
    high-power induction hobs with remote-controlled generators.
  • Some Ambach IQ multipurpose machines were also installed. A concentrate of technologies which ensures perfect cooking results even for high production levels, without affecting energy efficiency.
  • The work was carried out jointly with Alex Gelfi, the architect of Villa d’Este who supervised the project. “The great challenge was to carry out the entire project in just three months, including work on masonry and systems. Everything had to be planned right down to the smallest detail. Some Ambach ranges were really heavy and moving them was not easy: two kitchens weighed about 2 tonnes!”, claimed Alessandro D’Andrade, sales director with Grandimpianti.
  • Zambanini’s expectations were fully met. The new kitchen is innovative, efficient and created ad hoc according to needs. “We now have three separate cooking zones: one for guests of the hotel, one for banqueting and one for the sundeck area (terrace with swimming pool) alongside room service. Grandimpianti has interpreted and satisfied in full our requests and was seen to be an outstanding partner in executing the project we had in mind”, concluded Zambanini.
  • According to Zucchetti too the results are excellent thanks to constant interaction between all parties involved in the project. “We were very demanding in terms of times and requests for customisation, yet both of these aspects were accomplished superlatively”.

www.villadeste.com
www.grandimpiantiali.it

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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.

www.scandichotels.com/hotels/norway/bergen/scandic-flesland-airport

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RISTORANTE – BAR COMERA

RISTORANTE – BAR COMERA

Project : Restaurant – Bar Comera
Category : Restaurant 
Where : Munich – Germany
Line : System 900 Double Service – Exclusive Range
Partner : DG Distler Gastro Erfurt

The new Comera restaurant in the Schwabing district of Munich delights its guests with dishes inspired by the genuine Italian tradition. The ingredients, all very fresh, come directly from Italy, as do the wines on offer, carefully selected from small wineries.
For his restaurant owner Simone Pitanti has opted for a modern and elegant design brightened by Mediterranean colours to create an atmosphere showcasing the quality of the menu.
Comera is structured into different areas and offers seating for around 100 people inside and a further 80 on the terrace. An Ambach open kitchen stands in the centre of the restaurant for guests to watch the preparation live. There is a view of the outside too thanks to the large window surrounding the restaurant area.

The requirement

For Pitanti interaction with customers is crucial. “We try to advise them in the choice of menu and drinks, allowing them to watch the preparation of the dishes live”, he said.
The range, on view and the heart of the kitchen, had to meet the needs of Comera. Not just elegant, but also very rugged, efficient and easy to clean.
Pitanti is from a family of restaurateurs who own Italian restaurants in Weimar and other cities. He already has experience of Ambach horizontal cooking and wanted to use this again in Comera.

The solution
 

  • The choice fell on the Ambach System 900 Double Service Exclusive Range. An island made to measure, with H3 hygienic base units, single hygiene top and possibility of working on both sides.
  • The island was supplied and installed by the firm Distler Gastro from Erfurt with which the Pitanti family had already worked in the past with great satisfaction. Detlef Fischer, leading the project, was also in charge of planning and designing the kitchen.
  • The supply included: an electric induction cooker, a steak grill in compound, a pasta cooker, bain-marie and fryer.
  • The island is also fitted with four induction woks, a very unusual feature for an Italian restaurant.
  • “We’ve found that the Ambach induction woks are perfectly suitable for the needs of our kitchen”, said Pitanti. “For example we can prepare our sauces for pasta à la minute in a very short space of time. In the woks all the ingredients, like the homemade pasta, always stay perfectly al dente”.
  • “We’re very pleased with the great efficiency and speed from the woks, as also with all the Ambach equipment”, added the chef´s Giuseppe Franzese and Paolo Vitale.
  • All the equipment is surrounded by work tables. The black control panel with drip-proof profile and rounded corners is also made in stainless steel with drop shape.
  • Additional ideas also go to simplify the work flow. They include a plate rack with support for the salamander and plumbing fittings on both sides, right and left.
  • The island was built as a single part to be rotated vertically through 90° and facilitate transport into the Comera restaurant as far as possible.
  • Cooperation among all partners involved in the project was optimal. Pitanti is convinced: “with such a reliable and high-quality kitchen we are confident in achieving outstanding results and not having problems”.

www.comera-muenchen.de
www.distlergastro.de

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BOATHOUSE

BOATHOUSE

Project : Boathouse
Category : Restaurant and Lounge Bar
Where : Hamburg – Germany
Line : System 700 Exclusive Range
Partner : Cramer! GastronomieSysteme GmbH

Thomas Macyszyn, award-winning chef and owner of the restaurant, couldn’t have chosen a better place for his restaurant, the Boathouse. Situated on the banks of the Isebek canal, in the Eppendorf district of Hamburg, it offers a modern and welcoming space for enjoying fresh shellfish and other fish dishes every day.
Watching as the dishes are prepared, relaxing and enjoying a sophisticated menu of very high quality, this is the unique experience with which Macyszyn aims at delighting his customers.
Boathouse offers an à la carte restaurant with 50 covers, a chef’s table, a “restaurant in the restaurant”, reserved for just 8 guests served directly by Macyszyn and a bar area with other seating places at the counter from which the kitchen is visible. On the summer terrace of the Boathouse with a view over the Isebek a wide variety of fish delicacies can be tasted, prepared with the utmost care and accompanied by appropriately chosen wines and cocktails. Boathouse is the ideal place for a romantic evening for two and for celebrating any type of event such as birthdays, anniversaries and weddings.

The requirement

  • All the guests in the various catering areas have to be pampered with very high quality fish dishes. A range was therefore necessary which allows simultaneous work on both sides so as to speed up the various processes by optimising the space available.
  • The range is visible to the restaurant guests. It must therefore be well designed but also very rugged, powerful and extremely easy to clean.
  • Thomas Macyszyn had very clear requirements of how to organise the kitchen.
  • He also asked for the range to be personalised with the restaurant logo on the side and the control panel to be coloured and ergonomic.
  • The restaurant offered up several structural constraints. The space available in the kitchen is limited and the range had necessarily to be transported vertically into the kitchen.


The solution

  • Macyszyn’s choice fell on the Ambach System 700 Exclusive range, the compact line with high performances.
  • The range was supplied and installed by the company Cramer!GastronomieSysteme, which also monitored design of the kitchen and dining room.
  • The range, made to measure, allows work on both sides and is fitted with a single hygiene top for simple and fast cleaning.
  • The following were also supplied: two electric grill pans (small and large), double fryer and two electric induction cookers. All this fitted with neutral bases and modules in H3.
  • With an unusual yet, at the same time, ergonomic shape, the dark blue control panel with anti-drip edge and rounded corners is made in stainless steel with a drop shape, almost as if to simulate the bow of a ship. The Boathouse logo has been inserted on the visible side of the kitchen, another exclusive detail of the range.
  • Working in synergy, Ambach and Cramer! GastronomieSysteme brilliantly solved the problem of transporting the range into the restaurant kitchen. The range was prepared at the Ambach plant so as to rotate vertically through 90° for easy transport.
  • Macyszyn and his team are very satisfied with the high performances of the Ambach range – extremely reliable, powerful and perfect for taking care of every detail of the sophisticated dishes served in the restaurant.

www.boathouse.hamburg
www.cramer.gs

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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

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HOTEL FELDHOF

HOTEL FELDHOF DOLCEVITA

Project : Hotel Feldhof DolceVita
Category : 4-star superior Hotel
Where : Naturno – Italy
Line : System 700
Partner : Niederbacher

Located in Naturno in an picturesque setting in the region of Merano, among the wonders of the Tessa range and the Stelvio pass, the DolceVita Hotel Feldhof makes every stay a memorable experience.
A modern design with warm colours and natural materials are featured in every space, from the rooms and suites to the children’s play area and the spectacular wellness centre with the new Sky-Spa on the hotel roof which presents guests with a magnificent all-round view over the surrounding Alps.
Furthermore, the DolceVita Hotel Feldhof is also known for its tempting alpine-Mediterranean cuisine, offered by Chef Fritz Martin and his team. Recommended in 2010 in the Michelin Guide, in 2011 the hotel kitchen was judged to be the best among those of the BELVITA wellness hotels in Alto Adige.

The requirement

  • The hotel needed to reorganise the entire area of the entrance which included the lobby, bar and the buffet area. The existing kitchen also had to be renovated to better meet the requirements of the constantly growing number of guests and ensure, at the same time, a high quality level.
  • The spaces available were very limited. For this reason an optimal solution had to be found in order to coordinate and connect two floors and optimise the work flow. All this had to be finished in a very short space of time.
  • There were quite a few logistical restraints: the property could not be extended and it was also necessary to move the goods lift to carry out the remodelling.


The solution

  • The DolceVita Hotel Feldhof chose the Ambach System 700 line with state-of-the-art induction hobs and cutting-edge technologies. The line, a perfect blend of compactness and high performances, was the ideal solution for the limited spaces of the hotel. Moreover the single hygiene top the kitchen features an elegant and linear style.
  • With its high performances the new kitchen fully meets the needs of the hotel for combining quality and quantity of the culinary range, together with prompt and impeccable service for around 170 guests.
  • The range was installed in a single part. The entire hotel renovation project lasted around eight months during which the kitchen team could carry on working thanks to a temporary alternative solution.
  • All went off perfectly on account of the excellent cooperation and the coordination of those involved: Alexander Hofer, senior consultant with the company Hotec Engineering and official member of the FCSI association and the firm Niederbacher which supervised all the working phases including installation and commissioning of the kitchen.

www.niederbacher.it
www.hotec.info
www.fcsi.de

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