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.

https://www.metos.gr
https://asgaard-property.lt/en/
https://farmerscircle.lt/en/homepage/
https://nineteen18.lt/​​​​​​​
https://14horses.lt/

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

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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!”

GASTHAUS STEINBERG

GASTHAUSE STEINBERG

Project : Gasthaus Steinberg
Category : Hotel & Restaurant
Where : Windautal / Westendorf – Austria
Line : System 700, System 850 & Chef 850
Partner : Gastro West Großküchen GmbH

The hotel Gasthaus Steinberg is in Windautal, a splendid location in Austria surrounded by the Alps of Kitzbühel. Against the backdrop of a landscape of woods and meadows alone, the hotel has represented a haven of peace and tranquillity for over 80 years, a place for recovering from the stress of daily living. The owner, Michael Grafl is also chef and president of KochArt, the association of Austrian restauranteurs known for their cuisine based on locally sourced, organic ingredients.
The hotel restaurant has as many as 200 covers (outdoors and indoors) and offers a mix of home cooking specialities and innovative dishes.

The brief

  • Grafl needed to remodel his kitchen and renovate it. “In recent years I’ve worked in an old and somewhat inconvenient kitchen”, he said. For this reason, I was looking for quality equipment which could last for many years”.
  • The new equipment had to be gas powered as the electrical energy produced independently by the building with solar panels was not sufficient for meeting its demands.
  • Another equally important aspect was the aesthetics of the kitchen, in which Michael Grafl hosts courses, events and seminars.


The solution

  • The new kitchen was installed at the same time as more extensive restructuring works were carried out on the entire building.
  • The now dated structure and the limited space in the kitchen forced the choice of a line which would adapt perfectly to the numerous structural restraints imposed.
  • The choice therefore fell on compact equipment and a corner of the island was bevelled to allow adequate passage through the kitchen.
  • For the kitchen island, alongside the partner Gastro West Großküchen, Grafl chose the Ambach System 700 and System 850 lines with hygienic single piece top and highly crafted design and details. For bulk cooking appliances such as the tilting bratt pan, the Chef 850 line was chosen as a guarantee of high performance and productivity.

PARADISE CITY CASINO

PARADISE CITY CASINO

Project : Paradise City Casino – Paradise Group
Category : Restaurant
Where : Incheon – South Korea
Line : System 700 & System 850
Partner : Daeryung Co. Ltd.

Since 2017, the year it was opened, Paradise City Casino in Incheon has set a new, high standard of South Korean hospitality. On top of its 669 gaming stations, the ‘casino resort’ is home to a 711-room luxury hotel, a spa, a convention centre, a shopping centre and more than 20 different food and beverage outlets serving everything from Michelin-standard cuisine to casual poolside snacks. Fine dining options include Milan-inspired Italian restaurant La Scala, contemporary Japanese restaurant Raku, a new outlet of award-winning Cantonese concept Imperial Treasure and high-end international buffet restaurant On The Plate.

The brief

  • Paradise City Casino needed to fit out the kitchens, bars and pantries of all the food and beverage facilities in the complex, including the areas used for staff meals, in just eight months.
  • In particular it needed both open and back-of-house kitchens where space was decidedly restricted and forced several adjustments to be made.
  • The aim of the resort was very clear: to provide a high-quality hospitality offering to a sophisticated international client base, reduce kitchen staff to a minimum and at the same time maximise service speed and efficiency.


The solution

  • The choice fell on the Korean company Daeryung Co., Ltd who dealt with design and installation of all the equipment required.
  • From the outset, project manager Hwang JungHoon and his assistant Jin Park managed the project and were only too aware of the magnitude and complexity of the task to be completed. “This project was a historic and remarkable project in the Korean kitchen field due to its huge scale, which required a particular design that could perfectly drive everything in a smooth way from the kitchen to the table in all the restaurants,” JungHoon said.
  • In total, Daeryung supplied twenty traditional kitchens, eight open kitchens and ten bars. The pièce de resistance was the show kitchen for On the Plate where every dish is cooked to order using only fresh ingredients. “As our customers are able to see the cooking in real-time in front of them, it builds up the communication between chefs and customers,” said sous chef Lim HeeDo.
  • JungHoon knew that Daeryung’s long-time partner Ambach would be the best kitchen equipment provider for the majority of the project, based on a combination of the company’s reliability, flexibility and its robust, high-quality products.
  • “Despite the large scale of the entire hotel, because of the narrow hallways, numerous pieces of equipment required, and the space that was needed for storage, cold rooms, food preparation and dish washing, the actual kitchen space for the islands was limited,” explained Park, who supported JungHoon in managing this ambitious project.
  • The Ambach System 700 line was chosen for some back-of-house kitchens, while System 850 islands took centre stage at both La Scala’s open kitchen and the hotel’s main kitchen at On The Plate. System 850 was also used back of house at Imperial Treasure, La Scala, the bakery, the banqueting facilities, several of the casino’s dining and lounge areas and for the central hot food production kitchen. “We chose the System 850 line based on its robustness, finish and appearance, as well as its ability to deliver high-quality cooking results”, noted JungHoon. “Ambach islands are both heavy-duty pieces of equipment and pieces of art and also meet our strict standards when it comes to hygiene, reliability and high performance”.
  • Considering there were so many restaurants and kitchens to be equipped, getting the overall design flow right was no easy task. “Throughout the two years of the project, around 100 basic drawings and design reviews were required. I had numerous meetings with world-renowned kitchen consultants in order to finish everything”, recalled JungHoon.
  • The entire supply then had to be installed in only eight months. This deadline was met with all the parties involved pulling in the same direction. “Every department made a significant contribution to ensure the successful outcome of the project, but teamwork and optimal communication between different departments was the main key to success of the project,” said Park.
  • “Despite the various challenges and the seemingly endless missions we faced during the project, we successfully met our client’s high expectations and maintained our high standards,” JungHoon said. The sous chef HeeDo was particularly impressed with the sleek System 850 island of On the Plate’s show kitchen, with black finish and majolica top. “My code states that customers should taste the food with their eyes, nose and mouth and the layout of this kitchen means I can fulfil that perfectly. My team are also super satisfied with the island, its design and peformance, as well as its great user-friendliness and safety.”

MIRAMAR CLUB HOTEL

MIRAMAR CLUB HOTEL

Project : Miramar Club Hotel – HVD Hotels I The Blu Restaurant
Category : Four-Star Hotel
Where : Obzor – Bulgaria
Line : System 700
Partner : AVA-M Ltd

The Miramar Club Hotel is known as one of the finest hotel facilities in Bulgaria and is an integral part of the HVD Hotels – Hospitality Variety Dedication Group.

Overlooking the Black Sea, the hotel opened its doors to guests in 2006 offering a mix of relaxation, fun, and entertainment in the setting of a truly unique landscape.

To completely satisfy the needs of its guests, the hotel has created extensive culinary offerings through a vast choice of restaurants, including The Blu, serving Italian cuisine with an à la carte menu.
Located on the sixth floor of the hotel, the restaurant provides a magnificent terrace with breath-taking views of the Black Sea.

The requirement

  • The Hotel wanted to add to guests’ experiences during their stay by creating a destination restaurant.
  • The space available for creating the kitchen was small, confined, and irregular in shape. The equipment therefore had to be easily adaptable to the environment and, at the same time, extremely high performing in order to serve over 80 covers per day.
  • The time available for carrying out the work was decidedly limited. All the work had to be carried out in a few short months to be ready for the start of the summer season.


The solution

  • The space at the attic level on the sixth floor of the main building and the large adjacent terrace were used to create the restaurant space, the ideal setting for creating a restaurant with panoramic views.
  • To best meet the needs of the Hotel, Architects and Project Managers from the company AVA-M Ltd appointed for the project, chose the equipment Ambach System 700, the compact and high-performance line, ideal for medium-sized kitchens where space is at a premium. With its innovative features and cutting-edge design System 700 is the perfect solution for those who do not accept compromises between style, quality, flexibility, power and performance.
  • In order to equip The Blu kitchen, Ambach supplied a complete solution including: a double hob, a four hob, flat grill, pasta cookers, and gas fryers, H3 hygienic open base units with ad hoc design completed the design. The worktops were fitted with the exclusive Ambach “Seamless” joining system which combines the widest freedom of configuration of a modular kitchen with the highest standards of hygiene.
  • With such a well-organised kitchen, the restaurant can serve around 150 covers per day and offers an à la carte menu with 10 main dishes.
  • The work was completed in around five months. There were several challenges and critical factors faced including; delivery of the equipment by crane up to the sixth floor of the hotel and then assembly in situ.
  • AVA-M Ltd then completed the tests and commissioning on the equipment as well as providing staff training utilising their executive chef.

HENNINGER AM TURM-BREWERY IN FRANKFURT

HENNINGER AM TURM BREWERY IN FRANKFURT

Project : Henninger am Turm – Brewery in Frankfurt
Category : Restaurant
Where : Frankfurt / Main – Germany
Line : System 700
Partner : Zilg-Brauneis

The recently opened “Henninger am Turm – brewery in Frankfurt” is already a city landmark, thanks to its strategic location close to Henninger Turm, once a factory producing the beer of the same name and today one of the more iconic buildings in Frankfurt.
Managed by the MoschMosch group, the brewery offers some of the city’s most famous and historic beers, such as Henninger and Binding, served as an accompaniment to a wide choice of typical regional and national dishes.
The brewery has a seating capacity for up to 280 people in its inside and outside areas.

The requirement

  • The old kitchen in the brewery was very long and narrow, running along the two sides of the pass-through area to allow dishes to be passed from the kitchen to the restaurant.
  • For chef Thomas Hirschfeld, and for Tobias Jäkel and Matthias Schönberger, the two managing directors of MoschMosch, it was essential that the new equipment be of very high quality: rugged, resistant, reliable, easy to clean and extremely high in performance for problem-free management of the constant workflow in the kitchen, from midday until late at night.
  • The equipment also had to allow simultaneous work on both sides for fast preparation and equally fast service at the tables.


The solution

  • The chef opted to continue the longstanding collaboration with the company Zilg-Brauneis Großküchentechnik, with which MoschMosch had already worked in the past on Frankfurt airport.
  • Zilg-Brauneis, managing the project, recommended the System 700 Ambach line. “We had no doubts about the choice of this line, thanks to its linear and minimalist profiles, it allows kitchen space to be used in the best possible way. All the team members can now finally work together well without cross-over but instead ensuring a regular and unhindered workflow”, said the chef.
  • The equipment supplied includes induction hobs with 4 cooking areas, griddles, fryers, bain-maries and a large worktable in the centre of the kitchen. The H3 bases are open and hygienic allowing great storage flexibility.
  • Thanks to the Ambach Seamless Joining System the modules can be joined together perfectly and allow maximum freedom of configuration and easy cleaning. The equipment allows for individual components to be replaced in time according to future menu requirements.
  • Opening the wall for the pass-through area connected to the cooking island was a real challenge when building the kitchen and meant structural changes had to be made at the design and construction stages.
  • Along with Zilg-Brauneis and the various partners involved in the project, Ambach was able to build a link between the two cooking islands perfectly, creating a worktop designed specifically to meet the structural features.
  • The work crew showed great skill and team spirit, bringing huge satisfaction for everyone involved in completing the project.