• The cooking island must be capable of grilling and cooking both meat and fish, which is characteristic of Asian cuisine, as well as preparing traditional Austrian dishes and Asian dishes
  in their specific preparation methods.
• The equipment of the cooking block must meet the requirements of an upscale à la carte kitchen.
• The kitchen should also be capable of handling catering for events and conferences.
• At the request of the head chef, an open kitchen with a Chef’s Table in the middle of the kitchen was planned. This means that the design must be aesthetically pleasing, and hygiene standards must be of the highest level.

The solution

• For the perfect preparation of meat, a steplessly height-adjustable electric lava stone grill was installed. After searing, the meat can be placed at a higher position on the second grill zone to rest. A built-in oven is used for cooking larger cuts of meat.
• The grill is extremely easy to clean: the water-filled tray directly under the grill catches any dripping fat.

•  Two cooking islands were needed for two different food concepts.
• Deep fryers, griddles and induction technology were to be integrated into the cooking islands.
• The main kitchen of La Sala was to be equipped with a central island. The chef also wanted an electric lava stone grill with a height-adjustable cooking zone for resting the grilled meats.
• The substructures of the central island were to be fitted with refrigerated drawers.
• The suite aesthetics were also a key feature due to the open nature of the kitchen.  Guests of La Sala have a clear view into the kitchen through a large window at the pass.

The solution

•  Both kitchens were planned in collaboration with Chefs Culinar in Hamburg.
• The kitchen of KARO&PAUL by Frank Rosin was designed with an island suite, utilising Ambach System 900 appliances including an induction range, deep fryer and a lowered bratt pan. For the La Sala kitchen, System 900 series was combined with System 850, including the Ambach electric lava stone grill.
• Utilising the flexibility of the Ambach product range, the suite was configured on one side with the “Single Modular Design” version whilst utilising the “Double Modular Design”, on the opposite side, to incorporate refrigerated drawers in the bases.
• All bases were manufactured in hygiene Level 3 versions for optimal cleaning without dirt-traps in corners, fixings or edges.
• For access into the almost 60-meter-high bunker, the cooking suites were configured in sections with a maximum of 3 meters in length.
• The Ambach “True Hygienic Connection” system ensures a seamless, waterproof and smooth work surface.

• The kitchen was to serve the three catering areas, daily from 11:30 a.m. to 9:00 p.m. At peak times, the Donautherme can accommodate up to 1,200 visitors.
• The demands on the kitchen are high: The dishes in the Free Flow gastronomy range from fries to currywurst to chicken nuggets – and also serves the á la carte restaurant with salad variations, pasta dishes and steak plates. The cooking block was to meet the requirements of the diverse range of dishes on offer.
• The cooking island should be as powerful as it is robust.

The solution

• For maximum performance, the customer chose the System 850 line with a one-piece hygienic top.
• The cooking block has two induction zones, 4 deep fryers, two electric chip scuttles for keeping the food warm and four griddle plates with smooth and grooved compound stainless steel plates.
• The one-piece hygienic top of the modular cooking island ensures maximum cleanliness and easy cleaning.
• The flexibility of the solution ensures that the various catering areas are optimally supplied with the respective range of dishes.
• Thanks to its smooth surfaces, rounded edges and H3 substructures, the cooking island from Ambach is also a good choice for the Donautherme kitchen in terms of ease of cleaning and hygiene.
• The planning and installation of the cooking island was carried out in close collaboration between Ambach and the kitchen planners from HoGaKa Profi, and the implementation went smoothly.

The requirement

•     The existing space needed to be optimized to accommodate all the high-end appliances required for a gourmet kitchen.
• The goal: to use every available square centimetre in the kitchen to enable efficient work processes and deliver culinary excellence.
•  The clever combination of the latest equipment technology and design creativity was configured for the kitchen in such a way that the chefs have enough free space to be creative.
• The kitchen can be seen from the dining room, so the aesthetics of the cooking island needed to be coordinated with the style of the restaurant.

The solution

• With careful planning, the cooking island was configured to maximise efficiency and ensure smooth working processes.
• The dealer and planner Gastro Tim works closely with professional chefs to benefit from their expertise in the use of the latest equipment technology in top-class catering.For Atelje vina Šapat, a cooking island was developed using the expertise of both sides, which offers the absolute precision and performance of high-quality kitchen appliances and at the same time leaves enough free space for the creativity of the chefs.
• An island was delivered, equipped with griddles, gas ranges and a salamander grill.
• Every appliance, every specification and every detail of the design has been tailored precisely to the customer’s requirements.The design of the cooking block with gold knobs, black panels and brass handrail is perfectly adapted to the elegant ambience of the restaurant.
• The design and production time of the cooking island took two months. The installation of the kitchen was under 5 days and was followed by a three-day training course for the employees.

The requirement

• The customer needed high-performance equipment for his 5-star hotel in Serfaus. Fine cuisine is served to guests of the hotel around the clock. Natural gas was already available and desired by the customer. Therefore, the choice quickly fell on Ambach, as the manufacturer is known for both gas and electrical appliances with the highest performance.
• 250 – 300 à la carte meals are prepared daily so the kitchen equipment needed to be ready and fast for timely service.
• In addition to high quality and performance, the priorities for the customer included: efficient processes in the kitchen, maximum flexibility of each appliance in the tailor-made kitchen, high energy efficiency and hygiene standards as well as ease of use, benefiting from intelligent control systems.

The solution

• The System 850 line from Ambach is a particularly flexible line, refined but suitable for everyday use and can be utilised in a wide variety of applications.
• It guarantees maximum hygiene, all appliances are welded into the seamless hygienic cover.
• Surfaces such as gas burners, fryer wells and grease drainage channels, have rounded corners with large radii making them easy to clean and base units are manufactured with welded/polished linings in H3 hygiene standard.
• In accordance with the requirements of the à la carte kitchen, the cooking block has 14 open gas burners for maximum flexibility, a pasta cooker and a griddle plate with Ambach Thermoblock heating technology. 2 Bains-Marie, a Salamander support, and warming drawers on both sides of the cooking block were integrated towards the pass.
• The 4-meter-long suite can be further extended by means of folding shelves on both ends when needed.
• Due to the size of the cooking block, bespoke protective frames were manufactured to able an upright delivery of the block by the specialist kitchen installation team.
• The block stands on a stainless steel plinth, which was also designed and manufactured by Ambach.
• The timescale for completion of the project was extremely short at only two months – yet the kitchen was ready in time thanks to the excellent teamwork.
• Project manager was Georg Falkner, successful in the implementation with the team of MKS Falkner

The requirement

• Given the high-profile brands behind the project, the expectations of quality, functionality and efficiency in the restaurant kitchen were extremely high.
• The location and historical significance of the building together with the structural limitations, presented many obstacles regarding access to the building and kitchen area requiring absolute precision in the development of design solutions and in the choice of equipment.
• The customer needed two continuous cooking islands: a larger one, about 5 meters long, to be used for first and second courses, including a bain-marie, pasta cooker and gas burners. The other smaller island was used for the preparation, appetizers and side dishes; it therefore had to include fryers, gas burners and a griddle.
  In addition, ovens and refrigeration equipment were needed to complete the kitchen.

The solution

• For such a demanding project, Ambach and Istanbul kitchen contractor Makpa A.S. were chosen. The two partners already had numerous collaborations together and were chosen for their experience and expertise, to study solutions most suitable to exceed customer’s expectations.
• Thanks to the flexibility of the Ambach System 850 line, the integration of various gas and electrical appliances into the same cooking suite, it was possible to manage the limited electrical supply of the building.
• To overcome the logistical difficulties, the larger cooking block was produced in two separate modules, which were then assembled on site.
• Within three months, all the kitchen equipment was complete. Installed, commissioned and staff trained. The programme was a significant challenge which required a commendable effort from the design and build teams, particularly considering the difficulties being experienced in the global supply of materials and components.

Modern, Italian, urban – the VOI in Hanover is located in the heart of the city, between the opera and the main train station, between the shopping mile and the grounds of EXPO 2000, the first world exhibition in Germany.

The new hot spot at “Thielenplatz” for connoisseurs of modern Italian cuisine offers its guests a combination of traditional Italian classics and dishes from all over the world – from pasta to fine dining followed by a cocktail at the bar. On the menu, for example, are beef strips fried in fruity olive oil on avocado cream or lamb fillet from New Zealand next to octopus on sweet potato puree and truffle ravioli in butter-sage sauce.

The requirement

•  The client’s main requirement was for a double-cooking island with maximum hygiene.
• For the back-to-back suite, a modular but hygienic solution had to be found that did not consist of a one-piece top.
• To deliver the wide range of dishes on the menu, a variety of powerful appliances were necessary: for searing and cooking meat, frying pasta cooking.
• The kitchen is visible from the dining room, so the design of the cooking island should match the style of the restaurant interior.

The solution

• The cooking block was composed of two blocks of the System 850 line.
• Maximum hygiene is ensured by the seamless and unique “True Hygienic Connection” system, in combination with H3 base substructures: The perfect solution.
• The double cooking island is equipped with a powerful lava stone grill, a griddle, two pasta cookers with 8 kW heating capacity each, deep fryer (High Power Version), a four-burner gas range and two induction ranges with four cooking zones each.
• A black control panel with the control knobs in stainless steel provides the desired look.
• For the design and construction of the kitchens, Ambach worked together with the company Chefs Culinar.

Under the name Big Squadra, the founders of the Big Mamma Group, Victor Lugger and Tigrane Seydoux, together with their team, import the hospitable atmosphere of traditional Italian trattorias, with one hundred percent homemade, authentic Italian cuisine incorporating ingredients from artisan producers all over Italy. Giorgia in Munich and The Coccodrillo in Berlin are the latest two venues to open for the group, which currently totals 19 locations throughout Europe. Each opening has it’s own style but the common characteristic of every restaurant is the extraordinary and equally spectacular décor.

On the menu are delicious dishes such as fried cicilian arancini filled with caciocavallo cheese, creamy truffle pasta Mafaldine and of course wonderfully crispy pizza, topped with San Marzano tomatoes, Nduja salami and fior di latte. However, fish and meat are also served – all completely fresh and prepared in-house.

The requirement

• The demands on the kitchens is high: Across the group, all dishes are freshly prepared every day – to maximise production, various appliances and flexible solutions were necessary.
• For over 200 seats and homemade dishes every day, the restaurants definitely needed very powerful and versatile equipment.
• To manage the high volume of Tempura cooking – fried vegetables, fish, and calamari – a very high quality fryer was required.
• The cooking islands needed to provide sufficient working tables for food preparation with a continuous one piece top, and be easy to clean

The solution

• Ambach System 850 island suite was designed and installed with all desired appliances.
• The one-piece top with rounded corners and H3 substructures ensure perfect hygiene is simple to achieve.
• For tempura, the fryer was specified with an electronic control system which precisely measures temperature fluctuations – This provides exceptional cooking results, rapid response, higher productivity and less oil consumption whilst being easy to clean down after service.
• Also in the foreground was a round coil induction range with continuously adjustable power control, electronic pan size recognition and easy accessible, protected/ventilated electronic components.
• No Italian restaurant is complete without pasta – the cooking island was specified with duel, high-power pasta cookers. The channel at the front keeps the water in the basin when the basket is removed and the drainage pipe is made of stainless steel for long-term durability.
• The chargrill is electric – equipped with lava stone and water bath for exceptional contact grill cooking and also features a second griddle lift device for letting the food rest.Manufactured using cast iron, low smoke grids, continuously adjustable power control, tilting heating elements and large – water fillable – fat collecting pan.
• Aesthetics were also carefully considered as the kitchen can be viewed from the restaurant and therefore needed to in keeping with the remarkable interior detailing.