FIVE PALM JUMEIRAH

FIVE PALM JUMEIRAH

Project : Five Palm Jumeirah
Category : Hotel 
Where : Dubai – United Arab Emirates
Line : System 850 & System 700 & System 900
Partner : (CCE), Commercial Catering Equipment LLC
Consultant : Michael Chabowski MCTS Dubai

Opened just under a year ago in March 2017, the Five Palm Jumeirah hotel in Dubai soon became an iconic location in the city thanks to a combination of its unique design inspired by ancient Roman amphitheatres, its vast and luxurious wellness centre covering 1,675 square metres and its wide range of exclusive restaurants serving international cuisine. The hotel’s diverse culinary offer includes authentic Italian dishes at Quattro Passi, founded and led by chef Antonio Mellino, contemporary Chinese dishes at Maiden Shanghai and the lively BLVD On One brasserie.

The requirement

  • Five needed a horizontal cooking specialist able to meet the needs of all the hotel’s restaurants and their different menus.
  • When it came to front of house, the islands had to combine design and technology, as well as being able to serve a high number of covers every day.
  • The islands had to be made to measure with parts developed around the architectural restrictions of the spaces available, including a load-bearing column.
  • Because of the wide variety of menus available in the various restaurants, it also needed to be possible for special pieces of cooking equipment to be inserted into the islands.


The solution

  • When the time came to choose the equipment, Commercial Catering Equipment LLC and consultant Michael Chabowski of MCTS Dubai had no doubts about proposing Ambach solutions.
  • A combination of three cooking lines was chosen: the System 900 series for the preparation, storage and single cooking operations area), the System 700 line for preparation in the poolside bar and System 850 for all other areas.
  • Ambach supplied practically its entire product range for the Five project, from pasta cookers to induction hobs, multifunctional bratt pans to charcoal grills, griddles to fryers, salamanders and boiling kettles, just to mention a few.
  • As requested, in order to meet the needs of widely differing kitchens Ambach integrated some special pieces of equipment into the islands, including high-powered gas woks, a Tandoori oven and a Robata grill. “Ambach is definitely a step ahead of the competition. Our capacity for perfectly integrating any special equipment into our kitchens is a huge advantage for the client. It means they have maximum flexibility and can observe local culinary traditions and include them in the best possible way in the menu”, said Ghassan Chbeir, Ambach sales director for the Middle East.
  • “The way in which our equipment is made can be compared, in some respects, to Lego blocks. With us, clients can give free rein to their creativity and build their kitchens according to their specific needs. For Five we covered both the back and front of house kitchens. This is a great advantage for the end user in that, by using a single brand for all horizontal cooking equipment, it can reduce the number of spare parts in stock and greatly lower service costs”, Chbeir went on to say.
  • Hassan Bou Hamzy, GM of CCE Dubai, credited the success of the project, which received excellent feedback from the hotel, to the teamwork of all involved.
  • FIVE is not the first project that has seen joint work by Ambach and CCE, now longstanding partners. “As well as offering a high-quality product we always had excellent after-sales support from Ambach and this was also one of the reasons why the company is still my first choice for kitchens”, Hamzy concluded.

www.fivehotelsandresorts.com
www.ccedubai.com
www.mctservices.com

Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Quattro Passi Italian restaurant, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
DOWNLOAD PDF
SYSTEM 850
BACK TO THE GALLERY
SYSTEM 700
SYSTEM 900

LOTTE SIGNIEL HOTEL

LOTTE SIGNIEL HOTEL

Project : Lotte Signiel Hotel
Category : Hotel 
Where : Lotte World Tower – Seoul – Korea
Line : System 850, System 700 & System 900
Partner : Daeryung

Signiel Seoul is the benchmark in the world of the luxury hotel business in Korea and is managed by Lotte Hotels & Resorts, the largest hotel group in the country with a history of over half a century in the industry.
As exclusive brand of Lotte Hotels & Resorts, Signiel Seoul offers a totally special and memorable hotel experience to high-end clients from all over the world.

The interiors have an exclusive design, able to combine styles from the East and West and provide a breathtaking panoramic view of the city from all angles. The 235 rooms of the hotel are distributed in fact between the 87th and 101st floors of Lotte World Tower, the 123-storey skyscraper with a record height of 555 metres. The highest building in absolute terms in Korea from which you can admire the entire city of Seoul.

Opened in April 2017, Lotte World Tower is the fifth highest skyscraper in the world. Designed by Kohn Pedersen Fox Associates, as well as the luxury Hotel Signiel Seoul the skyline also houses offices, shops, an observatory, facilities for entertainment and accommodation for those working there.

Inside the hotel, there is a wide and sophisticated culinary range on offer at STAY, the elegant and modern award-winning restaurant which delights its guests with French dishes, and BICENO, a restaurant with one Michelin star serving typical Korean cuisine.

The requirement

  • The Hotel needed a kitchen for the STAY restaurant on the same level as the restaurant and the expectations of Yannick Alleno, the chef with 3 Michelin stars at its helm.
  • The kitchen had to be of the open type and also used for preparing the rich buffet breakfast for the hotel. For this reason a solution had to be identified which guaranteed quality, flexibility, performance and also a pleasing appearance.
  • STAY is located on the 81st floor of the hotel. There were therefore quite a few critical factors to handle in order to move the equipment chosen.
  • Moreover the height of the ceilings – just 2.20 m approximately – forced the choice of equipment with reduced height.
  • The equipment had to be strictly electric as the use of gas is forbidden by law in skyscrapers.


The solution

  • For such an important project Signiel Seoul chose the reliability of Ambach kitchens in the three lines System 850, System 900 and System 700.
  • All the items of equipment were custom made to the client’s needs and developed ad hoc, taking account of the height restraints of the ceiling. Although, as required, all the appliances supplied are electric, they were designed to facilitate to a maximum their use by staff accustomed to using gas.
  • The location of the restaurant on the 81st floor and the limited space in the lift meant the range had to be divided into four parts with later assembly and welding in situ by Ambach technical staff.
  • The times for revising and adapting all the layouts, for production, despatch and installation were extremely tight. The staff in each kitchen were chosen just 4 months before opening of the restaurant. Therefore the design layouts were revised and adapted to the needs of the work team in a very short space of time.
  • Not just quality and performance. The kitchens developed by Ambach for STAY are also very attractive in that open kitchens, both for use by the restaurant and the buffet breakfast of the hotel.
  • All the kitchens of the restaurant are by Ambach, with the exception of the one reserved for staff.
  • Great satisfaction at the end of both chef and staff. Ambach kitchens were found to be extremely easy to use and to clean, as well as pleasing to the eye and perfectly in line with the elegance of the hotel.

http://www.lottehotel.com/signielseoul/en/
http://www.lwt.co.kr/tower/en/main/main.do

DOWNLOAD PDF
SYSTEM 850
BACK TO THE GALLERY
SYSTEM 700
SYSTEM 900

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

DOWNLOAD PDF
CHEF 850
BACK TO THE GALLERY
SYSTEM 900

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

DOWNLOAD PDF
CHEF 850
BACK TO THE GALLERY

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

DOWNLOAD PDF
SYSTEM 700
BACK TO THE GALLERY

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

DOWNLOAD PDF
SYSTEM 900
BACK TO THE GALLERY

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
DOWNLOAD PDF
CHEF 850
BACK TO THE GALLERY
SYSTEM 700
IQ 900

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/

SCARICA IL PDF
CHEF 850
TORNA ALLA GALLERY

HILTON HOTEL BOURNEMOUTH

HILTON HOTEL BOURNEMOUTH

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

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

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

The requirement

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


The solution

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

HOTEL MEZDÌ LODGE

HOTEL MEZDÌ ADLER LODGE

Project : Hotel Mezdì Adler Lodge
Category : Five-star Hotel
Where : Alpe di Siusi, South Tyrol – Italy
Line : Ambach Exclusive Range Double Service
Partner : Niederbacher & Hotec Engineering

Adler Mountain Lodge is an exclusive hotel located on the Alpe di Siusi, the most extensive plateau in the Dolomites, UNESCO world heritage site and place of unrivalled beauty.
Deep in an unspoilt natural setting at an altitude of 1,800 metres, the hotel offers a spectacular view of the majestic Dolomite peaks and is a true haven from frenetic daily life, aiming at total relaxation.

Built in wood throughout, both inside and out, Adler Mountain Lodge offers a truly unique atmosphere for accommodating a maximum of 60 guests. Nothing is left to chance. In the hotel restaurant guests can enjoy delicious dishes from an à la carte menu based on regional specialities.

The requirement

  • The hotel needed a top-quality kitchen that was extremely rugged, functional, compact and with design features.
  • Focus on design in order to create an aesthetically pleasing environment in the kitchen was very important. From the seating area guests can see everything going on in the kitchen and watch the chefs at work. For this reason nothing could be overlooked.
  • The washing area had to be visually separate from the rest of the kitchen in fact, to avoid customers’ prying eyes.
  • The bar area also had to stand out with its own totally unique style. Adler Mountain Lodge rejected the classic hotel bar, preferring instead a space in line with the style of the entire building, almost like a “sitting room” in the home where guests can move around freely, with all the quality of a five-star hotel.
  • The greatest challenge lay specifically in building the range, which had to be a perfect fusion of industrial production and artisanal craftsmanship. A high-quality kitchen crafted right down to the smallest details, attractive and simple to use.


The solution

  • Adler Mountain Lodge opted for the Ambach Exclusive Range Double Service line, a range with a modern and elegant style with finely crafted detailing. From the coated control panel with gilded knobs to the cold rooms clad in copper plates, the granite worktops to the double ceiling with extractor and the rail on the range, nothing was left to chance. These systems mean that the kitchen is not only interesting in technical terms but also an extremely sophisticated solution from an aesthetic point of view.
  • Work lasted for two years, from 2012 to 2014 and, despite the logistic difficulties at an altitude of 1800 metres, everything was carried out according to maximum cooperation and synergy among the various groups involved. Hotec Engineering, affiliate of the contracting company and consultancy Niederbacher, monitored the entire process, from the initial design to the logistics in the warehouse and organisation of workflow.
  • The executive chef Hannes Pignater also took an active part in developing the project, giving his invaluable contribution in seeking out the best solutions for meeting needs by combining function and design.
  • The end result is an exclusive design project that fully meets the needs of the client, the Sanoner family, owners of the hotel.

www.adler-lodge.com
www.niederbacher.it
www.hotec.info

DOWNLOAD PDF
SYSTEM 900
BACK TO THE GALLERY