CAFE WALDECK

CAFE WALDECK

Project : Café Waldeck
Category : Restaurant
Where : Aichelberg Baden-Württemberg,Germany
Line : Ambach System 900
Partner : Heilemann Großküchentechnik, Leonberg

Café Waldeck is an award-winning restaurant that has a warm, family atmosphere. Located in Aichelberg, in southern Germany, it is very well known and popular for organising parties and events.

The owners Evelyne and Peter Moll and their family delight guests with the genuine flavours of regional specialities. Café Waldeck can accommodate up to 160 covers inside and a further 80 on the very attractive terrace.

The assignment

  • Café Waldeck was looking for a modular design kitchen to offer a wide and varied à la carte menu every day.
  • The kitchen is situated on the first floor and therefore the individual parts of the range had to be transported in the lift and then assembled directly on site.
  • The space available in the kitchen is limited, requiring a compact yet high-performance range. There are many covers to serve and the restaurant has to maintain high-quality standards.
  • An award-winning restaurant must maintain the highest standards of hygiene at all times. For this reason the restaurant’s kitchen had to be designed to make daily cleaning as easy as possible.
  • The kitchen also had to be powerful in order to ensure maximum performance levels and avoid any possible energy supply outage, particularly at the busiest times.

The solution

  • With the invaluable advice from the design firm Heilemann Großküchentechnik Leonberg, Café Waldeck opted for the Ambach System 900 line, a guarantee of ruggedness, efficiency and productivity.
  • The double service version installed has dual controls so it can be used form both sides of the range, improving management of the work flow in the kitchen.
  • 4 induction hobs and 4 gas burners are integrated in the range, which together ensure top cooking performances without wastage and loss.
  • A fryer, two bain-maries, a compound steel cooking surface and a pass-through oven for preparing various types of roasts in the German culinary tradition were also installed in the kitchen.
  • Thanks to the one-piece hygienic top and the H3 lower hygienic cabinets, the System 900 block was designed to facilitate cleaning and maintain 100% hygiene.
  • Performance is on a par with good looks and design. Thanks to the artisan build and crafting of every detail, Ambach fully met the expectations of everyone, from the client to the dealer.
www.waldeck-aichelberg.de
www.heilemann-leo.de
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SYSTEM 900
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L’OSTERIA

L’OSTERIA

Project : L’Osteria
Category : Restaurant
Where : Innsbruck, Austria
Line : Ambach Chef 850
Partner : MC Gastronomieplanung  and Großküchentechnik

The ‘L’Osteria’ restaurant chain brings the classic flavours of Italian cuisine to Austria and Germany.
With several restaurants in each country, the premises are designed around the style of the classic Italian osteria. Diners can enjoy a range of delicious meals and fragrant pizzas served in an informal and relaxed atmosphere.

The kitchens in l’Osteria’s restaurants in Vienna and Innsbruck were supplied by Ambach.   In Vienna,  kitchens are planned for the new location.

L’Osteria’s premises in Innsbruck are located in the heart of the city where the restaurant can seat up to 250 and has an open kitchen that allows clients to watch the chef and kitchen staff as they prepare the dishes.

 

The request

  • The Innsbruck l’Osteria restaurant needed sturdy hard wearing units that are built to last.
  • Great performance was a priority too, given that the restaurant serves around 2000 meals/day.
  • For L’Osteria, it is very important to have a partner with whom they have open and cordial communication.
  • Before a choice could be made all the appliances had to pass a rigorous test procedure.
  • Ambach allows potential clients to test the kitchens at their showroom at the headquarters in Caldaro, Italy.

 

The solution

  • L’Osteria chose the Ambach Chef 850 line, which combines full modular design with extreme flexibility.
  • The key factors behind the choice were the unbeatable quality of the equipment and the invaluable consultancy service.
  • Together with partners MC Gastronomieplanung e Großküchentechnik, Ambach made an in-depth study of the technical needs of the restaurant to be able to propose the ideal solution.
  • It was decided to install an induction unit with a one-piece hygienic top: a solution that guarantees efficiency, energy economy and impeccable hygiene levels.
  • The addition of a pasta cooker and grill meant that l’Osteria would be able to prepare orders quickly and with consistently perfect cooking results. 
  • Thanks to the removable hygienic top H3, maintenance and cleaning is quick and easy.
  • All the work was carried out in the contractually agreed times to the full satisfaction of all parties involved.
  • The consulting company MC Gastronomieplanung and Großküchentechnikfollowed all phases of the design, planning and installation of the kitchen.
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CHEF 850
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CERESIO 7

CERESIO 7

Project: Ceresio 7
Category: Restaurant
Where: Milan, Italy
Series: Chef 850
Partner: Kent

Milan has a new gourmet address: Ceresio 7. This new chic and casual restaurant recently opened on the roof top of the prestigious Dsquared palazzo building is directed by the ex-chef of the Bulgari hotel Elio Sironi, a lover of simple cuisine made from high quality ingredients. Over looking much of Milan electrifying old and new architecture, Ceresio 7 is a location where a mix of stunning culinary artistry and electrifying views are guaranteed.

The Brief

  • In the restaurant where chef Sironi offers a varied and refined menu and a guarantee that each and every dish is of the highest quality, he needs to count on a reliable and high performing kitchen.
  • The restaurant kitchen is located on a rooftop which has a relatively small footprint and provided reduced accessibility.
  • The location manager requested that the facility be energy efficient.

The Solution

  • Ambach proposes the Chef 850 series, that is compact and allows for freedom of movement and excellent workflow in the kitchen. Ambach proposed the powerful and compact Chef 850 series that allows for freedom of movement and excellent kitchen workflow.
  • The modularity of Chef 850 enabled easy transportation, with individual units delivered to the location and installed into a single block on site.
  • The unique seamless, joint-less system means that the cooking range offers excellent levels of hygiene.
  • The kitchen was designed and manufactured to reduce energy costs to a minimum.
CHEF 850
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MOOVINA

MOOVINA

Project: Moovina
Category: Restaurant
Where: Jakarta, Indonesia
Series: Ambach System 900
Partner: Kasirano

Sophisticated and trend-setting, Moovina is the place to go when visiting Jakarta. In the heart of Plaza Indonesia, the most famous shopping mall of the city, Moovina is a dining and entertainment space that offers different settings, each one with its own clearly defined style for the ultimate customer experience. Le Jardin is a chic, welcoming oasis. Dolce is an Italian café for a quick meal that offers pizza, pasta, salads and desserts. The Mezzanine is a seductive, fascinating French restaurant with an open kitchen and lounge space.

The Brief

  • The Mezzanine serves an average of 180 meals per evening, and for events and private parties can serve up to 400 people.
  • Chef Richard Gillets provides a rich and varied menu that mixes French dishes with Vietnamese grilled specialties and the kitchen had to accommodate this mix of cuisines.
  • A sturdy, reliable and flexible kitchen was needed that can produce high productivity with exceptional quality.
  • The need to cope with the restrictions imposed by the building’s regulations, permitting delivery of the kitchen equipment only after 10 o’clock in the evening.
  • The necessity to provide on-site training for the correct use of the equipment, hygiene and maintenance.

The Solution

  • Ambach worked closely with both the Moovina food and beverage Manager William Di Nardo and local distributor Kasirano, to come up with the ideal solution.
  • Ambach proposed the System 900 Series to provide the solution for the required combination of high production, durability and quality.
  • The experience of Ambach meant that we were able to combine units and custom modules into a one piece work top, that catered perfectly for the needs and cooking style of the chef, using both gas and induction.
  • All cooking ranges were supplied complete with all wiring and piping, so that all equipment had a single point of connection for water, gas and electricity.
  • To be able to transport the equipment by elevator and escalators, the whole range was completely dismantled and the upper and lower frames detached from the work top.
  • Ambach supplied accurate documentation for each range assembly and our experienced technicians visit Jakarta regularly to conduct training on the correct use of the equipment, its cleaning and maintenance.
SYSTEM 900
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LONDON’S CAFÉ ROYALE

LONDON’S CAFÉ ROYAL

Top kitchen consultants select Ambach for yet another iconic location

Originally opened in the heart of London’s Regent Street in 1865, Café Royal Hotel has always been known for its opulence and style.

The hotel’s bars and restaurants, like the legendary Grill Room and Ten Room, are at the heart of the visitor experience thanks to a major behind-the-scenes renovation of the kitchens and installation of Ambach cooking ranges.

Following a recent multi-million pound redevelopment carried out by designer Sir David Chipperfield together with historic restoration specialists Donald Insall Associates, Café Royal is looking better than ever.

Ken Winch, FCSI consultant and director of Sefton Horn Winch, was hired to design the hotel kitchens, a four-year-long project that that truly tested his considerable design expertise, knowledge of the world’s equipment manufacturers and suppliers, and experience of providing solutions to complex foodservice projects.

“Four years isn’t that unusual,” he says. “I feel huge relief that the Café Royal project is complete. I am most proud of the design, the quality of the installations and the integration of new technology, such as the CO2 refrigeration and the vacuum waste system, as well as the state-of-the-art cooking, ventilation and fabricated equipment, which concentrates on energy efficiencies. We also did everything we could to ensure energy conservation.” adds Winch.

www.hotelcaferoyal.com

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