HOTEL MANDELHOF

Hotel Mandelhof

Project: Hotel Mandelhof
Category: Hotel
Where: Cornaiano, South Tirol
Line:System 700
Partner: Niederbacher GmbH

 

Located directly on the South Tyrolean Wine Route, in the rolling hills above Bolzano, the Hotel Mandelhof offers a wonderful starting point for hiking or cycling tours, trips to the swimming lakes or simply a relaxing day in 6,150 square meters of greenery with an outdoor pool and wellness area.

Guests can choose between thirty modern, comfortable rooms and suites, and their physical well-being is also taken care of: The breakfast buffet ensures a perfect start to the day with fresh juices, homemade jams, and sweet and savoury delicacies. Italian pasta dishes and traditional specialties are offered for a small appetite at lunchtime, and the five-course menu with a choice of options in the evening offers a tour of South Tyrolean cuisine completed.
 

The requirement

  • The entire kitchen area was redesigned with a focus on optimizing logistics, routes, ergonomics, performance, and technology.
  • More space and a pleasant and efficient working environment should be created for employees.
  • A new Island had to fit exactly to the customer’s requirements in terms of work processes and room layout.
  • The quality of the food and service should be increased as part of an optimal kitchen layout.
  • The visual appearance also has to be right – guests at the Mandelhof are welcome to take a look into the kitchen at any time.

The solution

  • The decision was made in favour of Ambach because the company is known for high-quality cooking technology and is a local manufacturer.
  • In order to expand the existing space, several walls were broken through, and the former boiler room was relocated. This created space for, among other things, a warehouse with cold cells, a preparation line, a dishwashing line and the main kitchen. Ambach tailored the new cooking block precisely to the needs of the Hotel Mandelhof, so that it fits optimally into the new kitchen layout with short distances and efficient work processes. From both sides you can access the passport, storage, and combi steamer in just a few steps.
  • The island has a starter line with induction, pasta cooker and bratt-pan as well as a starter line with grill, deep fryer and induction. The kitchen is designed for three to four cooks, but depending on how busy the restaurant is, it can also easily be served by one cook.
  • A cooking block from the System 700 line was installed, supplemented with System 850 modules, with a one-piece hygienic top.
  • Equipped with the Ambach Electronic Control and the digital thermostats from Ambach, the temperature can be adjusted to an accuracy of up to 1°C, all processes and recipes can be displayed precisely, Electronic Control also enables all relevant usage and consumption data to be read out.
  • The Electronic Control enables the monitoring of the device status and energy consumption of all connected devices with the option for optimization if, for example, cooking devices are switched on at high temperatures all day. Any device failure is detected immediately and can be remedied by the technician before any disruption to operations occurs.
  • Another major advantage of electronic control is the smart regulation of the entire circuit: the system intelligently distributes the power to all connected consumers so that power peaks are reduced. The chefs don’t notice this optimization because it runs in the background. You can use all devices as usual.
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Country House

Country House

Project: Country House
Category: Private villa
Where: Polland
Line: System 700 e System 850
Partner: Gastromax Polska

A prestigious private client in Poland was looking for an exclusive solution for their kitchen, with a refined and elegant design in line with that of the rest of his villa.

The requirement

  • Together with partner Gastromax Polska, Ambach supplied a kitchen from the System 850 line consisting of an island monoblock with custom finishes and refined details, including knobs and door frames with brushed brass finish to compliment the interior design.
  • The great versatility of System 700 and System 850 product lines enabled the creation of a bespoke solution to meet the client’s expectations within the available footprint. The island therefore was designed combining appliances from both ranges into one suite: One side utilising the Ambach System 850 line and the other side used Ambach System 700.
  • The client requested a mix of gas and electric appliances, gas ranges, lava stone grill, pasta cooker and griddles. It was also necessary to integrate two refrigerated benches into the island and include an electric oven, hot cabinet and warming drawers; all in line with the overall design required for the project.

The solution

  • Final positioning the island required careful consideration as it was necessary to handle the suite through a window, utilising specialist lifting equipment. Weighing nearly 1.6 tons, the island was lifted horizontally and moved with a 25-meter long arm into the kitchen space via a window where the tolerance was only 100mm.
  • The installation lasted 5 days and was followed by a training phase on the use of the equipment.
  • The project in its complexity lasted almost two years with the initial design starting in 2020.
  • The head of the Gastromax Polska team is project leader Przemek Cajbel

The Londoner

THE LONDONER

Project:  The Londoner
Category: Hotel
Where: Leicester Square – London – UK
Line: System 700, 850 & 900
Partner: Berkeley Projects Ltd

Located in the heart of London’s West End, The Londoner is a major new development on the World renowned Leicester Square.  Maximising the value of the location whilst complying with strict planning laws required innovative design solutions and resulted in a spectacular development with the deepest habitable grade commercial grade basement in London.  Amongst the deepest in the world, there are 6 levels below ground totalling some 30 meters in depth and with 9 levels above, housing 350 rooms, 35 suites, an underground pool & spa, cinema and a ballroom capable of seating 850 guests.  As you would expect there is also a variety of restaurant and bar options to choose from in this luxurious “super-boutique” 5 star hotel.
Inaugurated in September 2021, The Londoner has attracted great interest from the outset, hosting many well-known events, including London Fashion Week.

The requirement

  • It was necessary to make the best use of available space and maximize production through high-performance and flexible solutions with both gas and electric equipment.
  • The design needed to incorporate one-piece top suites, modular back to back islands and also included counter-top appliances for the finishing kitchens.

The solution

  • Thanks to the great flexibility of across the Ambach range, design consultant Humble Arnold Associates developed a solution that ensured compliance with the highest hygiene standards and that harmoniously incorporates the structural columns within the cooking areas of the building.
  • The selected equipment from the Ambach System 700, 850 and 900 lines supplied by the kitchen contractor Berkeley Projects is installed over 5 floors and includes the banqueting and staff kitchen, fine dining front of house as well as satellite kitchens, each with their own unique requirements for bulk cooking, a la carte and finishing.
  • ” Ambach have been nothing but consistent, from design intent, through to design development & delivery. A robust, honest, transparent approach from concept through to completion, inclusive of client handover. An absolute joy & credit to the Berkeley team” – Phil Denne, Managing Director – Berkeley Projects.
  • “Ambach were a pleasure to work with, the attention to detail and approach to coordination were fantastic, the quality of the suites were brilliant. Very hard wearing and easy to use. The chefs are over the moon” – Connor White, Lead Project Manager – Berkeley Projects

 

One & Only Portonovi

ONE & ONLY PORTONOVI

Project : One&Only Portonovi
Category : Hotel
Where : Montenegro
Line : Chef 850
Partner : Gastro-Tim

In May 2021 Kerzner International Group opened in Montenegro, the first European super luxury resort of One&Only Portonovi. Positioned at the entrance of Boka Bay, a fjord-like idyll on Montenegro’s Adriatic Sea, One&Only Portonovi is the jewel of Europe’s most fashionable new riviera. In addition to the hotel complex consisting of 113 rooms, suites and swimming pools, the resort has also a residential district of sumptuous villas, each with a private beach and pool. Perfectly in balance with the chic, waterfront location, World-class dining is offered by the à la carte restaurant ‘Sabia’, which bears the signature of Giorgio Locatelli, offering a refined and contemporary menu. In addition, the guest has opportunities to appraise the choices offered by ‘Tapasake Club’, Japanese restaurant, and ‘La Veranda’ with its authentic Montenegrin cuisine.

The requirement

  • High-performance kitchens were needed to meet the needs of the various restaurants: 116 indoor and 84 outdoor seats for ‘La Veranda’, 81 indoor, 64 outdoor and another 100 covered by the pool for ‘Tapasake Club’. Finally, another 15 seats inside and 28 outside for the bar.
  • Versatility – It was essential to combine the needs of very different kitchens by integrating multipurpose equipment.

The solution

  • Ambach proposed the Chef 850 line, capable of combining the demand for high performance
    and customization with exclusive finishes and unique details.
  • As required, to meet the different needs, Ambach integrated some special equipment: from pasta cookers to induction ranges, from multifunction bratt-pan to griddles and fryers, to name just a few.
  • In the kitchens of restaurant ‘Tapasake’, the modules of both islands are connected utilising the exclusive Ambach junction system, providing a waterproof junction between appliances and work-tables.
  • The unique solid and robust hygienic tops are able to withstand sudden changes in temperature and adapt perfectly to any type of configuration.
  • Thanks to the smooth surfaces, rounded edges and neutral bases in full H3 standards, Ambach kitchens have also proved to be the optimal choice in terms of ease of cleaning and hygiene

  • For the design and construction of the kitchens, Ambach worked together with the consulting company Gastro-Tim. Work began in 2019 and ended at the beginning of 2021. The total area occupied by the kitchens is more than 2000 square meters and also includes open kitchens with live cooking stations.

  • The communication between the partners involved was excellent. The overall result met the required delivery times and achieved the high level of customer expectations in terms of the quality and performance of both the Ambach product and the punctuality in the installation.

Mandarin Oriental Bosphorus

MANDARIN ORIENTAL BOSPHORUS

Project : Mandarin Oriental Bosphorus
Category : Hotel
Where : Istanbul – Turkey
Line : System 700, System 850 & System 900
Partner : Makpa

The 5-star luxury hotel, Mandarin Oriental Bosphorus is located in a strategic position for visiting lively Istanbul and at the same time represents an urban oasis in which to relax among swimming pools and spas, surrounded by the lush greenery of gardens and parks. Only two external floors are above ground, with seven others located below sea level, offering a decidedly unique stay experience.
The two restaurants within the hotel, Novikov and Hakkasan, are among the most well known, popular gastronomic destinations in the city.

The requirement

  • The hotel kitchens had to be extremely high performance and robust to meet the demands of the restaurants and large scale event catering.
  • High quality equipment was therefore required to compliment the prestigious hotel and match the level of its culinary offers.

The solution

  • For this reason, the consulting company MAKPA has successfully proposed the Ambach range of appliances. System 700, 850 and 900 lines were selected throughout the hotel and was carefully designed to meet the different needs of each area.
  • The flexibility and modularity of the vertical and horizontal components, configured together with the special Ambach joining system made this project a real success with total customer satisfaction.
  • MAKPA has been working on this project for about 2 years. General manager Hakan Küçüker together with his deputy Barkın Yeşilova led the design team in close synergy with Ambach.
https://www.makpa.com/
https://www.mandarinoriental.com/istanbul/bosphorus/luxury-hotel

UAB ASGAARD PROPERTY

UAB ASGAARD PROPERTY

Project: UAB Asgaard Property
Category: Restaurant
Where: Vilnius “Senatoriu Pasazas“ – Lithuania
Line: System 700
Partner: Metos UAB

UAB Asgaard Property is a real estate company founded in Vilnius with more than thirty years experience in designing, constructing and investing in modern, multi-use properties including business parks, offices and restaurants.  Their recent collaboration with The Farmers Circle in opening two exciting new restaurant venues lead to some challenging design requirements.

Farmers Circle is a 600 hectare organic farm in the nearby Ukmerge district offering events, conference and experiences has a holistic “farm to fork philosophy” with nature and sustainability as its core values.This was to be sympathetically incorporated into the restaurant concepts – 14 Horses and Nineteen18 in Vilnius Old Town.

The brief

  • A total of three kitchens were needed in addition to the bar area.  Ground floor prep kitchen, fine dining kitchen serving “14 Horses” on the first floor and finishing kitchen for the “Nineteen18” restaurant located on the second floor.
  • The limited kitchen spaces with irregular walls and corners required carefully considered, custom-made fabrication.
  • The cooking islands had to include drop-in appliances that exactly met the customer’s needs and requests, in terms of function and position.


The solution

  • For both restaurants, the customer chose the compact and high performance Ambach System 700 product line, while the suite in the ground floor preparation kitchen was designed with Metos equipment, individually constructed on site due to the difficult stairs and narrow passages.
  • Due to the same restrictions, the Ambach kitchens were also delivered in individual modules and welded on site by ambach technicians.
  • In addition to the Ambach cooking appliances, Metos supplied combination ovens and salamander grills, along with two cold plates positioned above refrigerated tables.
  • The design of the kitchen layout began in mid-2019 with supply in May 2020 (works inevitably delayed due to COVID).  The complex installation was completed in two months, opening as scheduled in August 2020.
  • The installation of the equipment was carried out by Metos engineers under the close guidance of the Ambach aftersales team. Training on the correct use of the appliances was also followed by the Metos corporate chef.
  • The customer was impressed throughout the planning and installation phases of this complex project and totally satisfied with the quality of the end result throughout.

Saadiyat Rotana Resort

SAADIYAT ROTANA RESORT

Project : Saadiyat Rotana Resort 
Category : Hotel 
Where : Abu Dhabi – United Arab Emirates
Line : System 700, System 850, Chef 850
Partner : MCTS

Saadiyat Rotana Resort & Villas, which opened in April 2018, is one of Abu Dhabi’s most exclusive destinations.
With seven different F&B offerings, it can meet demand in every way.
Starting with Si Ristorante Italiano & Bar, which serves genuine Italian dishes in a casual yet elegant setting, then Hamilton’s Gastropub with its British and American-inspired cooking, Turtle Bay Bar & Grill with a grilled meat and fish menu, continuing with Sama Lobby Lounge for tea and coffee breaks and sweets, Pool Bar for aperitifs and snacks, Nasma Beachfront Bar for sushi and cocktails and finally the international restaurant Sim Sim, winner of the FACT Dining Award of Abu Dhabi thanks to its famous brunches.

The brief

  • As early as 2013, five years prior to opening, the consultancy MCTS was chosen to take part in the invitation to tender for development of the concept and design of all areas of Saadiyat Rotana.
  • The design stage lasted two years and, as well as the kitchens, involved the entire building with seven dining areas, three areas for banquets and events, a ballroom and a spectacular outside space used for events.
  • A main kitchen and an open one equipped with a series of workstations had to be planned for each area.


The solution

  • For such a wide-ranging project, Elenco, traditional food service partner of Saadiyat Rotana, immediately thought of Ambach with a view to made-to-measure kitchens with single hygiene tops for the open area and rugged and high-performance modular systems for back of house.
  • High-tech modular islands from the Ambach System 850 and Chef 850 lines were supplied for the kitchens, apart from the Pool Bar kitchen for which the more compact System 700 line was chosen.
  • “Arranging the equipment in a kitchen is essential to the success of a restaurant. If a mistake is made, you’re forced to work much more”, claimed Thijs van Rhoon, executive chef of the resort. The chef declared himself to be very pleased with the high quality and resistance of the equipment installed inside Si Ristorante Italiano & Bar.
  • This kitchen in the Italian restaurant was in fact the greatest challenge in this project. “In the Middle East there is a series of cultural and legal implications for the eating of pork, an aspect which necessarily has to be taken into account when separating the open kitchen from the one behind. This led to a series of discussions with local authorities and the work team to demonstrate the separation between handling of the product and the workflow”, commented Michael Chabowski, general manager of MCTS.
  • One of the key elements in the success of this project, according to Chabowski, was the ability of the team to work immediately in close contact in a spirit of utmost cooperation.
  • Ghassan Chbeir, Ambach sales director for the Middle East, declared himself to be in full agreement as regards the strength of the teamwork. “When one of the main businesses in the region, Rotana, a world leader consultancy such as MCTS and one of the best distributors of kitchens in the Middle East such as Elenco manage to work together effectively, there are no doubts as to the end result, which is absolutely extraordinary”, commented Chbeir.

WALDVIERTLERHOF

WALDVIERTLERHOF

Project : Waldviertlerhof 
Category : Restaurant
Where : Vienna – Austria
Line : System 700
Partner : Hutterer Gastro-Systeme

Waldviertlerhof has been a byword for Viennese culture since 1842.
Originally known as ‘Georg-Passecker Steh-Weinhalle’, in 2015 it was extensively renovated through the efforts of the well-known Viennese restauranteurs Alexander and Sebastian Laskowsky.
Nowadays the excellent typical Viennese cuisine bears the signature of chef Stefan Hartl and is served in six different rooms, from the Zirbenstüberl to the Jägerstüberl and the veranda with over 250 places and the garden which can hold a further 200 covers.

The brief

  • After more than 30 years of intensive use, the kitchen had to be remodelled and the various preparation areas redesigned to best meet the work requirements.
  • The kitchen was originally divided by a wall, later demolished to connect the workstations around the central island and therefore make the most of the space available to staff. For this reason an integral part of the design brief was the need to provide different routes for the two workflows of the team in the kitchen and that in the dining area.
  • Additionally, in view of the lack of use over the years of the “Zewirkaum” area, previously given over to game, it was necessary to create a kitchen for the preparations and, at the same time, adapt the store to current hygiene standards.
  • There were several problems to manage, including the need to transport the new island through the narrow door of the building.


The solution

  • To make best use of the space available and overcome the building’s structural limitations, a made-to-measure solution was needed. This led to the choice of the Ambach System 700 line in the hygiene version mounted on a masonry plinth.
  • To allow transport through the entrance door, the new island was delivered dismantled in four parts, late welded together directly on site.
  • As well as adapting old furnishings to the existing space, a temporary kitchen was installed to leave the restaurant always open throughout the period of the works.
  • The design stage lasted around three months, while the renovation works lasted six weeks.
  • The work was carried out with maximum cooperation between the team made up of the client, Hutterer Gastro-Systeme and Ambach.

AXA HEADQUARTER

AXA HEADQUARTER

Project : AXA Headquarter
Category : Restaurants
Where : Brussels – Belgium
Line : System 900, System 850 & System 700
Partner : Metos NV

The new Brussels headquarters of insurance giant AXA is not a classic head office. Set in a light-filled building surrounded by greenery, it’s more reminiscent of a 5-star hotel than a multinational.

The extensive spaces on the ground floor, for shared offices and meeting rooms, make way for a large area with catering services intended not only for employees but also outside guests. They include a cafeteria, delicatessen, pizzeria corner and a grill and boulangerie. For corporate events there’s also a high-end brasserie offering a wonderful view over the gardens of the nearby Royal Palace.

The foodservice is provided thanks to the use of three different kitchens, one for large-scale production, a finishing kitchen and an open kitchen designed ad hoc for the à la carte brasserie menu.

 

The brief

  • AXA needed state-of-the-art kitchens. “Ambach is one of the very few companies in the world able to make them with the 3 mm tops further reinforced with 3 mm of steel. In order to best meet the client’s needs we had no doubts about the choice”, explained Jan Vyverman, general manager of Metos, the Ali Group company chosen by AXA for the impressive project.
  • “Secondly, it was important to work with a supplier on the same wavelength as the company and its values. Once again Ambach was found to be the most appropriate choice thanks to the vast focus on the client and the ability to create completely custom-made, ad hoc solutions”, added Vyverman.
  • The most complex challenge of this project was the open kitchen. “AXA wanted something radically different from the classic staff canteen”, explained Vyverman.


The solution

  • Ambach’s extreme flexibility enabled three custom-made solutions to be created for three completely different kitchens. “The special feature of a company like Ambach is the great ability to supply everything, from the central kitchen islands designed and made to measure for the most demanding of chefs to equipment intended for production on a vast scale such as that of hospitals and canteens”, underlined Vyverman.
  • For the kitchen situated in the basement and used for canteen service Metos chose the robust and high-performance Ambach System 900 line. The kitchen is made up of separate areas for preparing hot and cold dishes and is equipped with cold rooms, bratt pans and pressure and induction cookers.
  • On the upper level the open kitchen represented a more complex solution. A custom-built block from the Ambach System 700 was designed, with its considerable length of 4.4 metres which perfectly fits the size of the room. “We couldn’t use the standard System 700 block as it had to be 1300 mm deep instead of the standard 1400 mm”, explained the Ambach area manager, Georg Dissertori. For this reason we had to create an extension on the back and a custom-made base unit”.
  • Despite the fact the benchmark line was the System 700, the open architecture of Ambach and its great flexibility enabled a plancher from the System 850 line to be installed with larger cooking surfaces, perfect for meeting the high productivity needs of the chefs. The team also wired all the electrical connections for the whole block into a single connection point.
  • The smaller finishing kitchen on the first level is from the System 850 Ambach modular line, complete with hygiene joint.
  • Given the complexity of the project, the excellent team work by the architects, engineers, design office, general contractor and the subcontractors was crucial for the success of the project. “It was interesting to see that we were all well trained”, recalls Vyverman. “We worked together to achieve a truly excellent result. Everything went very well and, when work had finished, we were all surprised at the result. Often projects look great on paper, but then in fact turn out very different. In this case the exact opposite happened”.

HUGENOTTENHALLE RESTAURANT TONINO

HUGENOTTENHALLE RESTAURANT TONINO

Project : Hugenottenhalle – Restaurant Tonino
Category : Restaurant
Where : Neu-Isenburg/Hessen – Germany
Line : System 700 & System 850
Partner : Brauneis Großküchentechnik

A famous events location in Neu-Isenburg, Hugenottenhalle is also a restaurant very well known throughout Germany and seating up to 1,000 people. Alongside events, festivals, plays, cabarets and fairs, its main room is used also by the Neu-Isenburg town council for meetings and political debates, school and Christmas celebrations.
The Tonino restaurant, located inside the Hugenottenhalle space, has for over 15 years been well known and well-loved for its renowned Italian served up by Antonio Avato, better known as Toni.
Every day, with his team, he prepares dishes for the restaurant’s 200 covers and the catering service for events hosted by Hugenhottenhalle. Whether buffets or gala dinners, the dishes are always fresh and high quality and accompanied by an excellent selection of wines.

The requirement

  • The kitchen of the Tonino restaurant had to be remodelled, choosing a new, more efficient and higher-performance cooking technology to meet the chef’s demands.
  • The new kitchen had also to be easy to clean and ensure maximum hygiene. For this reason it was necessary for all the equipment to be integrated in a hygienic top and fitted on both sides with H3 hygienic open undercounter units.
  • There were several critical factors in this respect as the island had to be positioned on the same base in concrete on which the previous one had been fitted and the height had to be 950 mm. An entirely made-to-measure design was therefore needed.
  • Installation too was not the easiest: before reaching the kitchen the island had to be brought through the restaurant and then the door of the kitchen itself.


The solution

  • In order to make their decision the management of Hugenhottenhalle and Avato relied on advice from the longstanding partner Brauneis Großküchentechnik and precious support from its designer Benjamin Fischer.
  • Without any hesitation a solution with the Ambach name was chosen, a guarantee of high quality and great flexibility in the creation of totally unique made-to-measure solutions.
  • A double cooking island was therefore devised: on the one side System 700 and on the other System 850. The combination of the two lines enabled the client’s needs to be met in full, overcoming all the technical limits imposed by the structure.
  • In particular, in order to reach the height of 950 mm required for the worktop, Ambach shortened all the understructures and added a frame in stainless steel to the existing base.
  • There were only three weeks available for dismantling the old island and installing the new one. The Ambach island was delivered in one piece and rotated in order to be transported into the entrance hall and finally through the door of the kitchen. “Moving was very complex, a really painstaking job with millimetric precision”, explained Benjamin Fischer, project manager with the company Brauneis. “Thanks to the great cooperation between all those involved we succeeded in managing everything without problems”.
  • Each side of the island was equipped with a bain-marie, two electric induction hobs and a grill. In one of the two sides a grill was also added.
  • The chef also requested a bratt pan from the System 900 line, particularly suitable for productions in the area of catering.
  • Everyone was very satisfied. The management of Hugenhottenhalle and the restauranteur Antonio Toni were enthusiastic about the two partners, Ambach and Brauneis: “great technology, great design, maximum support!”