DONAUTHERME INGOLSTADT

Donautherme Ingolstadt

Project: Donautherme Ingolstadt
Category: Restaurant and Free Flow gastronomy
Where: Ingolstadt – Germany
Line: System 850
Partner: HoGaKa Profi, Nürnberg

 

At the Donautherme in Ingolstadt, there is something for everyone: those who prefer sport can work out in the wasserKRAFT Fitness while those who want to take it easy will find tranquillity in the thermal baths, followed by a soothing massage.  Energetic family time is also offered – the adventure pool promises fun and action for both the young and old.  The cuisine is also varied with free flow gastronomy in the adventure pool, the á la carte restaurant in the sauna world and the pool bar in the new thermal baths ensure moments of culinary pampering.

The requirement

  • 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.

FLEUR

Atelje Vina Šapat

Project: Atelje vina Šapat – Wine Atelier Shapat
Category: Fine Dining Restaurant
Where: Novi Slankamen, Republic of Serbia
Line: System 850
Partner: GASTRO-TIM d.o.o

 

Atelje vina Šapat has a very clear vision: with excellent cuisine, highly professional service and a unique customer experience, they want to establish themselves as a gourmet restaurant that will become a top name in gastronomy. That objective was reflected in the requirements for the kitchen equipment; not only did the solution need to meet demanding quality standards but also the aspirations for being a candidate for a Michelin star.  The aim of Atelje vina Šapat was to create a place in which every detail – from the equipment in the kitchen to the ambience of the dining room – meets the restaurant’s high culinary level and expertise.


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.

HOTEL CERVOSA

Hotel Cervosa

Project: Hotel Cervosa
Category: 5 Star Hotel
Where: Serfaus, Austria
Line: System 850
Partner: MKS Falkner

 

The Tyrolean mountain village of Serfaus is situated in the midst of a breathtaking mountain landscape. At 1,427 metres above sea level, the 1,100-strong community of Serfaus is one of the sunniest holiday resorts in the Alps. It offers families, gourmets and sports enthusiasts summer and winter relaxation in a unique atmosphere, the holidaymakers here get both: todays highest level of comfort with the original charm of yesterday.

The Hotel Cervosa in Serfaus in the skiing and hiking region Serfaus-Fiss-Ladis has been owned by the Westreicher family for 60 years. Although much has changed in that time, their mission has remained the same: to provide their guests with an unforgettable holiday.

The passionate hosts ensure the guests unrestricted well-being, especially those with a love for gastronomy, in the Alps most endearing 5 star hotel. Morning starts with a wholesome breakfast buffet in athletes’ corner consisting of many hearty but healthy Tyrolean delicacies.  Lunch is typically in the wellness vitality buffet with a choice of sweet and spicy dishes and the day ends with a 6-course gourmet menu supplemented with salad, dessert selection and an exquisite range of cheeses from the buffet, if you have room. Guests can dine in seven differently designed rooms, from the rustic farmhouse parlour to the elegant salon from the imperial era.


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

Cipriani

Cipriani

Progetto: Cipriani
Categoria: Restaurant
Dove: Istanbul, Turkey
Linea: System 850
Partner: Istanbul Makpa A.S.

 
There were many factors that made the Cipriani Istanbul a challenging but very special project.
Launched in October 2022 with a capacity of 110 seats, this beautiful restaurant is the result of collaboration between two world-famous chefs: Nusret Gökçe, an innovative chef and an unstoppable entrepreneur, also known as “Salt Bae”, the meat artist and Giuseppe Cipriani, third generation member of the family that owns the homonymous brand of luxurious Italian restaurants all over the world.
The iconic Maçka Palas building, built by Italian-born architect Giulio Mongeri in 1922 hosts the 5-star Park Hyatt Istanbul which is home for both the Cipriani and Nusr-et steak house.


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.

Voi

Voi

Project: Voi
Category: Restaurant
Where: Hannover, Germany
Line: System 850
Partner: Chefs Culinar

 

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.

Restaurant Giorgia & Restaurant Coccodrillo

Giorgia &

Coccodrillo

Project: Big Squadra, Big Mama Group
Category: Restaurant
Where: Munich & Berlin – Germany
Line: System 850
Partner: MC Küchen & Gastronomie GmbH, Marcel Cortenraad

 

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.

NOBU HOTEL PORTMAN SQUARE

NOBU HOTEL
LONDON
PORTMAN SQUARE

Project: Nobu Hotel London Portman Square  
Category: Restaurant & Hotel
Where: London – UK
Line: System 850 
Partner: Design Consultant – Graham Barrie Design.
Kitchen Contractor – Berkeley Projects Ltd  

Located in the chic Marylebone district of central London, Nobu Hotel, London Portman Square is the most recent European opening for the iconic global brand synonymous with luxury and elegance.
The hotel has 249 contemporary rooms and suites whilst the exceptional menus, pioneered by Chef Nobu Matsuhisa, are offered from a choice of venues including the Nobu Restaurant, Bar, Terrace and Lounge.

The requirement

  • The kitchen is located on the first floor and had to achieve the international ‘brand’ standard that distinguishes Nobu restaurants around the world.
  • To meet the demanding requirements of the kitchens, the equipment had to be robust, high performance and flexible to respond to the range of menus offered throughout the venue.
  • There are 200 seats in the restaurant, 70 in the bar and terrace and a further 80 seats available in The Lounge.
  • Various limitations imposed by the available space and services in the kitchen necessitated customised configuration of suited gas and electric equipment.
  • In addition, the kitchen pass is open and therefore aesthetics were an important element of the proposal, in line with the elegance and design of the restaurant.

The solution

  • The Ambach System 850 line was the right choice to best satisfy Nobu’s requirements.  Modularity, performance and ease of cleaning thanks to the hygienic joining system, full H3 bases and the cooking suites designed to seamlessly incorporate the structural limits of the building.
  • The solution included:
    • Main kitchen: open burners, grill, oven, fryers, pasta cooker, grill, plancha and salamander
    • Satellite kitchen: open burners, oven, fryer, plancha and salamander
    • Suited banqueting equipment: tilting gas bratt pans, static gas kettles, open burners, gas fryers, grill and plancha
  • Ambach worked in partnership with design consultant Graham Barrie and the project management team at Berkeley Projects, ensuring the project was delivered on schedule and within budget.
  • “Ambach supplies a wide range of gas and electric equipment suitable for both banquet kitchens and those offering a la carte catering.  System 850 was the perfect choice for Portman Square. They supported me in all phases of the project and the end result is fantastic and represents excellent value for money”, says Graham Barrie – Graham Barrie Design.
  • “Ambach offer an unmatched quality of finish and an ideal combination of functionality and elegance which made the installation a pleasure” adds Oliver Tuff from Berkeley Projects Ltd. “Nothing was too much trouble for Toby Magness and his aftersales team”.
  • “Ambach equipment is versatile, robust and simple to use; we have full control of the kitchen and they are also easy to clean, ”says Michael Paul – Executive Chef, Nobu Hotel, London Portman Square.

 

www.grahambarriedesign.com
www.berkeleyprojects.co.uk
https://london-portman.nobuhotels.com/

U TLUSTÝCH

U TLUSTÝCH

Project: U Tlustých 
Category: Restaurant
Where: Lednice – Valtice – Czech Republic
Line: System 850
Partner: Goz Gastro s.r.o.

Various historic buildings, parks and gardens make up the nature-culture complex of Lednice-Valtice that is one of the largest UNESCO World Heritage sites in Europe.  U Tlustých is a well-known restaurant in Lednice, only a few steps away from “Chateau Lednice“, in the beautiful wine growing region South Moravia, Czech Republic.   The restaurant, which opened in 2009, offers typical regional dishes as well as specialties of European cuisine.

The Requirement

  • The Tlustý family, owners of the restaurant, decided to renovate the kitchen to be more functional and efficient in order to guarantee a high level of quality that underpins the restaurant’s reputation.
  • Average meals: 400-600 per day with peaks of 800 during peak hours.
  • The old kitchen was squeezed into a very small space, equipped with appliances and tabling from various different manufactures without any operational criteria.
  • Electric power and storage space was limited.


The solution

  • Goz Gatro s.r.o. assisted the restaurant owners in finding the solution that best suited the needs of the restaurant. The choice fell on the Ambach System 850 line.
  • A combination of Electric and gas appliances were incorporated into the design – deep fryer, gas range with two cooking zones, electric pasta cooker, bain-marie and multi bratt-pan.
  • Various open bases were incorporated into the island for storing for plates & pots and spreader tables were suited to maximise the work-top areas.  Water columns were integrated into the potrack to free-up additional space.
  • Kitchen design and specification took a total of two months, while the kitchen installation took just a day!
  • The work team:
    • Goz Gastro under the management of Pavel Doležal, responsible for production
    • Marek Horák and Aleš Hrad: technical office
    • Arch Anna Fajkus – design

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

Millenium Hilton Bangkok Flow

MILLENNIUM HILTON BANGKOK – FLOW

Project: Millennium Hilton Bangkok – Flow 
Category: Restaurant
Where: Bangkok – Thailand
Line: System 850
Partner: Allied Metals (Thailand) Co., Ltd 

FLOW is the main restaurant of the Millennium Hilton Bangkok; open all day from breakfast to dinner.
It offers refined dishes resulting from the skilful mix of Southeast Asian flavours – Blazing wok dishes, simple sliced sushi and Mediterranean delicacies, all whilst overlooking the tranquil waters of Chao Phraya. 

The requirement

  • The decor of the hotel and restaurant looked rather dated and had In fact remained unchanged since the opening in 2006.
  • The buffet area was poorly equipped with refrigeration and food storage and the open kitchens were completely inadequate for modern service and the varied food offer.
  • The use of the terrace overlooking Chao Phraya was limited as it lacked adequate sheltered areas to protect guests during the rainy season.
  • It was therefore necessary to re-design and re-configure the restaurants both back and front of house. In detail, the objectives were:
    • optimize the layout and use of the buffet
    • move the bar area
    • increase the number of seats inside the restaurant
    • increase the number of seats on the terrace area utilising a special cover
    • renew the main cooking island
    • renew and increase the capacity of refrigeration.

The solution

  • The dining area has been renovated with flexibility in mind and incorporating a smart, modern design to make it more appealing to guests and practical for the dining room staff.
  • The new concept revolves around the offer of a unique and authentic dining experience in a dynamic setting, where you can choose between à la carte and buffet menus. Everything has been designed using natural materials and surface coatings that are both hardwearing and easy to maintain.
  • The open kitchen is the heart of the new restaurant and Ambach System 850 was selected. The modular approach of the System 850 line proved to be the best choice, allowing for delivery of the suite in two separate parts and assembled on site, incorporating a pasta cooker, griddle, bain marie and fryers, perfect for cooking both Western and Asian dishes.
  • The suite needed to be capable of meeting the increased demand as outlined in the brief.  The interior space was set out to accommodate a greater number of seats (260) and the outdoor area has also been better exploited through the installation of an arbour that can accommodate up to 160 seats and a maximum of 300 guests for events.
  • The buffet consists of 4 areas separated into hot and cold areas.  Air curtains help to define these zones and keep the dishes at the optimum temperature using forced air. The hot dishes are freshly prepared utilising wok stations and tandoori ovens for Thai cuisine.
  • The project was six months in design (September 2019 – February 2020) and took nine months to execute, finally reopening in December 2020.