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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WELLNESS RESORT QUELLENHOF – HOTEL PARK

WELLNESS RESORT QUELLENHOF HOTEL PARK

Project : Wellness Resort Quellenhof – Hotel Park
Category : 5-star hotel
Where : Merano – Italy
Line : System 900 Double Service
Partner : Niederbacher

The Resort Quellenhof is a paradise for well-being and activity holidays. Just 10 kilometres from Merano, with its high-quality facilities, it offers multiple activities organised within the wonderful scenery of the alpine landscape. Among the accommodation facilities which are part of the Resort the Hotel Park was designed for the requirements of more demanding guests. A haven of luxury, also known for its sophisticated cuisine, served in the very attractive panoramic restaurant.

The kitchen carries the signature of Chef Michael Mayr. Alongside his team of as many as 40 people, the Chef Mayr delights guests with a high-quality à la carte menu and theatre cooking to transform a holiday in Alto Adige into an unforgettable culinary experience too.

The requirement

  • The Hotel Park needed a new kitchen to best meet the needs of around 120 guests. The kitchen had to be extremely high performance to ensure top productivity, without forgetting design. The aesthetic aspect in fact has its importance on a par with other features.
  • The space in the kitchen is limited: it thus became an actual challenge to succeed in finding made-to-measure equipment to exploit to the full the area available and achieve the required results.


The solution

  • The Ambach System 900 Double Service line was found to be the ideal solution for meeting the needs of ruggedness, efficiency, hygiene and high productivity of the hotel. The range installed in the Double Service version with dual controls allows simultaneous work on both sides, optimising the limited space available.
  • Many à la carte foods can be enjoyed in the restaurant. Every day the kitchen prepares between 120 and 140 different menus, each with as many as six courses.
  • The renovation work on the hotel lasted a total of three months, while installation of the kitchen lasted two weeks and ended in April 2016.
  • The work was carried out with invaluable support and coordination from the company Niederbacher with great team spirit.

www.quellenhof.it/it
www.niederbacher.it

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BBS OLDENBURG

BBS OLDENBURG

Project : BBS Oldenburg
Category : Education
Where : Oldenburg – Germany
Line : System 700
Partner : Gaplatec, Chefs Culinar GKT

On 1 September 2015 the vocational college BBS 3 planned to move to a new school building. With a  large teaching staff of 150 to train around 3,000 students attending more than twenty different full and part-time courses to learn to work successfully in the hotel and catering industries.

In the so-called “marketplace” of the college the students offer their classmates and teachers every day the dishes prepared during classes, from mid-morning and afternoon snacks to dishes for lunch and those made specially for events organised by the school.

The requirement

  • BBS 3 needed to fit out 6 kitchens for there new college facility.
  • More specifically, these are three with 18 workstations which students can use to prepare and do the homework assigned to them. The same kitchens are used for exams.
  • The college needed a kitchen for catering and one for large-scale production.
  • Not just high performance – the equipment also had to be attractive and rugged. The choice of a partner able to best understand the needs of the college and supply the most appropriate solution was therefore fundamental.


The solution

  • Designers Niering&Seifert and Gaplatec carefully analysed the needs of the college to develop a design which enabled them to be met in the best possible way.
  • After extensive market research and detailed briefing, BBS chose System 700, the compact high-performance line from Ambach which guarantees maximum flexibility of configuration and ad hoc solutions for every need.
  • The company Chefs Culinar were chosen to deliver and install the kitchens.
  • In the kitchen used for training 6 double ranges were installed with 12 workstations for cooking simultaneously on both sides. The ranges are equipped with electric induction cookers, work tables, refrigerated base units and neutral elements.
  • The kitchen for the large-scale production is equipped with a double range and two high-production pieces of equipment – a tilting bratt pan and an electric saucepan.
  • All equipment was made to measure by Ambach with a height of 700 mm.
  • All units have an appealing design and H3 category lower base units. Also, thanks to the single piece hygienic tops and rounded edges they allow easy and fast cleaning.
  • The college management was highly satisfied both with the Ambach kitchens and the excellent collaboration and support. “The Ambach kitchens are not only perfect for training our students but also represent actual equipment found in the workplace for catering professionals”, commented the college head, Hannelore Guthold.

www.bbs3-ol.de
www.gaplatec.de
www.chefsculinar.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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ROMANTIC HOTEL KIELER KAUFMANN

ROMANTIK HOTEL KIELER KAUFMANN

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

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

The requirement

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


The solution

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

HOTEL MÜLLER HOHENSCHWANGAU

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

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

The requirement

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

The solution

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

www.hotel-muller.de/en/

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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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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

SCARICA IL PDF
CHEF 850
TORNA ALLA GALLERY
SYSTEM 700