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!”

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.

Thomas Macyszyn, award-winning chef and owner of the restaurant, couldn’t have chosen a better place for his restaurant, the Boathouse. Situated on the banks of the Isebek canal, in the Eppendorf district of Hamburg, it offers a modern and welcoming space for enjoying fresh shellfish and other fish dishes every day.
Watching as the dishes are prepared, relaxing and enjoying a sophisticated menu of very high quality, this is the unique experience with which Macyszyn aims at delighting his customers.
Boathouse offers an à la carte restaurant with 50 covers, a chef’s table, a “restaurant in the restaurant”, reserved for just 8 guests served directly by Macyszyn and a bar area with other seating places at the counter from which the kitchen is visible. On the summer terrace of the Boathouse with a view over the Isebek a wide variety of fish delicacies can be tasted, prepared with the utmost care and accompanied by appropriately chosen wines and cocktails. Boathouse is the ideal place for a romantic evening for two and for celebrating any type of event such as birthdays, anniversaries and weddings.

The requirement

• All the guests in the various catering areas have to be pampered with very high quality fish dishes. A range was therefore necessary which allows simultaneous work on both sides so as to speed up the various processes by optimising the space available.
• The range is visible to the restaurant guests. It must therefore be well designed but also very rugged, powerful and extremely easy to clean.
• Thomas Macyszyn had very clear requirements of how to organise the kitchen.
• He also asked for the range to be personalised with the restaurant logo on the side and the control panel to be coloured and ergonomic.
• The restaurant offered up several structural constraints. The space available in the kitchen is limited and the range had necessarily to be transported vertically into the kitchen.

The solution

• Macyszyn’s choice fell on the Ambach System 700 Exclusive range, the compact line with high performances.
• The range was supplied and installed by the company Cramer!GastronomieSysteme, which also monitored design of the kitchen and dining room.
• The range, made to measure, allows work on both sides and is fitted with a single hygiene top for simple and fast cleaning.
• The following were also supplied: two electric grill pans (small and large), double fryer and two electric induction cookers. All this fitted with neutral bases and modules in H3.
• With an unusual yet, at the same time, ergonomic shape, the dark blue control panel with anti-drip edge and rounded corners is made in stainless steel with a drop shape, almost as if to simulate the bow of a ship. The Boathouse logo has been inserted on the visible side of the kitchen, another exclusive detail of the range.
• Working in synergy, Ambach and Cramer! GastronomieSysteme brilliantly solved the problem of transporting the range into the restaurant kitchen. The range was prepared at the Ambach plant so as to rotate vertically through 90° for easy transport.
• Macyszyn and his team are very satisfied with the high performances of the Ambach range – extremely reliable, powerful and perfect for taking care of every detail of the sophisticated dishes served in the restaurant.