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.

FIVE PALM JUMEIRAH

FIVE PALM JUMEIRAH

Project : Five Palm Jumeirah
Category : Hotel 
Where : Dubai – United Arab Emirates
Line : System 850 & System 700 & System 900
Partner : (CCE), Commercial Catering Equipment LLC
Consultant : Michael Chabowski MCTS Dubai

Opened just under a year ago in March 2017, the Five Palm Jumeirah hotel in Dubai soon became an iconic location in the city thanks to a combination of its unique design inspired by ancient Roman amphitheatres, its vast and luxurious wellness centre covering 1,675 square metres and its wide range of exclusive restaurants serving international cuisine. The hotel’s diverse culinary offer includes authentic Italian dishes at Quattro Passi, founded and led by chef Antonio Mellino, contemporary Chinese dishes at Maiden Shanghai and the lively BLVD On One brasserie.

The requirement

  • Five needed a horizontal cooking specialist able to meet the needs of all the hotel’s restaurants and their different menus.
  • When it came to front of house, the islands had to combine design and technology, as well as being able to serve a high number of covers every day.
  • The islands had to be made to measure with parts developed around the architectural restrictions of the spaces available, including a load-bearing column.
  • Because of the wide variety of menus available in the various restaurants, it also needed to be possible for special pieces of cooking equipment to be inserted into the islands.


The solution

  • When the time came to choose the equipment, Commercial Catering Equipment LLC and consultant Michael Chabowski of MCTS Dubai had no doubts about proposing Ambach solutions.
  • A combination of three cooking lines was chosen: the System 900 series for the preparation, storage and single cooking operations area), the System 700 line for preparation in the poolside bar and System 850 for all other areas.
  • Ambach supplied practically its entire product range for the Five project, from pasta cookers to induction hobs, multifunctional bratt pans to charcoal grills, griddles to fryers, salamanders and boiling kettles, just to mention a few.
  • As requested, in order to meet the needs of widely differing kitchens Ambach integrated some special pieces of equipment into the islands, including high-powered gas woks, a Tandoori oven and a Robata grill. “Ambach is definitely a step ahead of the competition. Our capacity for perfectly integrating any special equipment into our kitchens is a huge advantage for the client. It means they have maximum flexibility and can observe local culinary traditions and include them in the best possible way in the menu”, said Ghassan Chbeir, Ambach sales director for the Middle East.
  • “The way in which our equipment is made can be compared, in some respects, to Lego blocks. With us, clients can give free rein to their creativity and build their kitchens according to their specific needs. For Five we covered both the back and front of house kitchens. This is a great advantage for the end user in that, by using a single brand for all horizontal cooking equipment, it can reduce the number of spare parts in stock and greatly lower service costs”, Chbeir went on to say.
  • Hassan Bou Hamzy, GM of CCE Dubai, credited the success of the project, which received excellent feedback from the hotel, to the teamwork of all involved.
  • FIVE is not the first project that has seen joint work by Ambach and CCE, now longstanding partners. “As well as offering a high-quality product we always had excellent after-sales support from Ambach and this was also one of the reasons why the company is still my first choice for kitchens”, Hamzy concluded.

LOTTE SIGNIEL HOTEL

LOTTE SIGNIEL HOTEL

Project : Lotte Signiel Hotel
Category : Hotel 
Where : Lotte World Tower – Seoul – Korea
Line : System 850, System 700 & System 900
Partner : Daeryung

Signiel Seoul is the benchmark in the world of the luxury hotel business in Korea and is managed by Lotte Hotels & Resorts, the largest hotel group in the country with a history of over half a century in the industry.
As exclusive brand of Lotte Hotels & Resorts, Signiel Seoul offers a totally special and memorable hotel experience to high-end clients from all over the world.

The interiors have an exclusive design, able to combine styles from the East and West and provide a breathtaking panoramic view of the city from all angles. The 235 rooms of the hotel are distributed in fact between the 87th and 101st floors of Lotte World Tower, the 123-storey skyscraper with a record height of 555 metres. The highest building in absolute terms in Korea from which you can admire the entire city of Seoul.

Opened in April 2017, Lotte World Tower is the fifth highest skyscraper in the world. Designed by Kohn Pedersen Fox Associates, as well as the luxury Hotel Signiel Seoul the skyline also houses offices, shops, an observatory, facilities for entertainment and accommodation for those working there.

Inside the hotel, there is a wide and sophisticated culinary range on offer at STAY, the elegant and modern award-winning restaurant which delights its guests with French dishes, and BICENO, a restaurant with one Michelin star serving typical Korean cuisine.

The requirement

  • The Hotel needed a kitchen for the STAY restaurant on the same level as the restaurant and the expectations of Yannick Alleno, the chef with 3 Michelin stars at its helm.
  • The kitchen had to be of the open type and also used for preparing the rich buffet breakfast for the hotel. For this reason a solution had to be identified which guaranteed quality, flexibility, performance and also a pleasing appearance.
  • STAY is located on the 81st floor of the hotel. There were therefore quite a few critical factors to handle in order to move the equipment chosen.
  • Moreover the height of the ceilings – just 2.20 m approximately – forced the choice of equipment with reduced height.
  • The equipment had to be strictly electric as the use of gas is forbidden by law in skyscrapers.


The solution

  • For such an important project Signiel Seoul chose the reliability of Ambach kitchens in the three lines System 850, System 900 and System 700.
  • All the items of equipment were custom made to the client’s needs and developed ad hoc, taking account of the height restraints of the ceiling. Although, as required, all the appliances supplied are electric, they were designed to facilitate to a maximum their use by staff accustomed to using gas.
  • The location of the restaurant on the 81st floor and the limited space in the lift meant the range had to be divided into four parts with later assembly and welding in situ by Ambach technical staff.
  • The times for revising and adapting all the layouts, for production, despatch and installation were extremely tight. The staff in each kitchen were chosen just 4 months before opening of the restaurant. Therefore the design layouts were revised and adapted to the needs of the work team in a very short space of time.
  • Not just quality and performance. The kitchens developed by Ambach for STAY are also very attractive in that open kitchens, both for use by the restaurant and the buffet breakfast of the hotel.
  • All the kitchens of the restaurant are by Ambach, with the exception of the one reserved for staff.
  • Great satisfaction at the end of both chef and staff. Ambach kitchens were found to be extremely easy to use and to clean, as well as pleasing to the eye and perfectly in line with the elegance of the hotel.

BOATHOUSE

BOATHOUSE

Project : Boathouse
Category : Restaurant and Lounge Bar
Where : Hamburg – Germany
Line : System 700 Exclusive Range
Partner : Cramer! GastronomieSysteme GmbH

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.

HOTEL FELDHOF

HOTEL FELDHOF DOLCEVITA

Project : Hotel Feldhof DolceVita
Category : 4-star superior Hotel
Where : Naturno – Italy
Line : System 700
Partner : Niederbacher

Located in Naturno in an picturesque setting in the region of Merano, among the wonders of the Tessa range and the Stelvio pass, the DolceVita Hotel Feldhof makes every stay a memorable experience.
A modern design with warm colours and natural materials are featured in every space, from the rooms and suites to the children’s play area and the spectacular wellness centre with the new Sky-Spa on the hotel roof which presents guests with a magnificent all-round view over the surrounding Alps.
Furthermore, the DolceVita Hotel Feldhof is also known for its tempting alpine-Mediterranean cuisine, offered by Chef Fritz Martin and his team. Recommended in 2010 in the Michelin Guide, in 2011 the hotel kitchen was judged to be the best among those of the BELVITA wellness hotels in Alto Adige.

The requirement

  • The hotel needed to reorganise the entire area of the entrance which included the lobby, bar and the buffet area. The existing kitchen also had to be renovated to better meet the requirements of the constantly growing number of guests and ensure, at the same time, a high quality level.
  • The spaces available were very limited. For this reason an optimal solution had to be found in order to coordinate and connect two floors and optimise the work flow. All this had to be finished in a very short space of time.
  • There were quite a few logistical restraints: the property could not be extended and it was also necessary to move the goods lift to carry out the remodelling.


The solution

  • The DolceVita Hotel Feldhof chose the Ambach System 700 line with state-of-the-art induction hobs and cutting-edge technologies. The line, a perfect blend of compactness and high performances, was the ideal solution for the limited spaces of the hotel. Moreover the single hygiene top the kitchen features an elegant and linear style.
  • With its high performances the new kitchen fully meets the needs of the hotel for combining quality and quantity of the culinary range, together with prompt and impeccable service for around 170 guests.
  • The range was installed in a single part. The entire hotel renovation project lasted around eight months during which the kitchen team could carry on working thanks to a temporary alternative solution.
  • All went off perfectly on account of the excellent cooperation and the coordination of those involved: Alexander Hofer, senior consultant with the company Hotec Engineering and official member of the FCSI association and the firm Niederbacher which supervised all the working phases including installation and commissioning of the kitchen.

BBS OLDENBURG

BBS OLDENBURG

Project : BBS Oldenburg
Category : Education
Where : Oldenburg – Germany
Line : System 700
Partner : Gaplatec, Chefs Culinar GKT

On 1 September 2015 the vocational college BBS 3 planned to move to a new school building. With a  large teaching staff of 150 to train around 3,000 students attending more than twenty different full and part-time courses to learn to work successfully in the hotel and catering industries.

In the so-called “marketplace” of the college the students offer their classmates and teachers every day the dishes prepared during classes, from mid-morning and afternoon snacks to dishes for lunch and those made specially for events organised by the school.

The requirement

  • BBS 3 needed to fit out 6 kitchens for there new college facility.
  • More specifically, these are three with 18 workstations which students can use to prepare and do the homework assigned to them. The same kitchens are used for exams.
  • The college needed a kitchen for catering and one for large-scale production.
  • Not just high performance – the equipment also had to be attractive and rugged. The choice of a partner able to best understand the needs of the college and supply the most appropriate solution was therefore fundamental.


The solution

  • Designers Niering&Seifert and Gaplatec carefully analysed the needs of the college to develop a design which enabled them to be met in the best possible way.
  • After extensive market research and detailed briefing, BBS chose System 700, the compact high-performance line from Ambach which guarantees maximum flexibility of configuration and ad hoc solutions for every need.
  • The company Chefs Culinar were chosen to deliver and install the kitchens.
  • In the kitchen used for training 6 double ranges were installed with 12 workstations for cooking simultaneously on both sides. The ranges are equipped with electric induction cookers, work tables, refrigerated base units and neutral elements.
  • The kitchen for the large-scale production is equipped with a double range and two high-production pieces of equipment – a tilting bratt pan and an electric saucepan.
  • All equipment was made to measure by Ambach with a height of 700 mm.
  • All units have an appealing design and H3 category lower base units. Also, thanks to the single piece hygienic tops and rounded edges they allow easy and fast cleaning.
  • The college management was highly satisfied both with the Ambach kitchens and the excellent collaboration and support. “The Ambach kitchens are not only perfect for training our students but also represent actual equipment found in the workplace for catering professionals”, commented the college head, Hannelore Guthold.

ROMANTIC HOTEL KIELER KAUFMANN

ROMANTIK HOTEL KIELER KAUFMANN

Project : Romantik Hotel Kieler Kaufmann
Category : Hotel
Where : Kiel – Germany
Line : Ambach Chef 850 & System 700 & IQ 900
Partner :  Chefs Culinar Kiel

Romantik Hotel Kieler Kaufmann is a prime destination hotel located in the city of Kiel in Germany. The hotel owners, Kieler Kaufmann e.V., and the Lessau family who run it have together succeeded in transforming the existing structure into a luxury superior hotel able to enchant guests with its simultaneously classic and modern charm.
During renovation work on the hotel’s two new restaurants, a bar, new guest rooms and an events room with capacity for up to 200 guests were added. The award-winning chef Mathias Apelt, the hotel chef for as many as 5 years, aims to spoil his guests with a new culinary concept. In the Kaufmannsladen restaurant with 80 covers he serves dishes based on meat and hamburgers, while in the fine dining restaurant Ahlmanns he offers menus for more demanding gourmet palates. Here a maximum of 20 guests can be treat to top-level regional and international dishes.

The requirement

  • During renovation work on the hotel, the old kitchen was moved into a new area looking onto the two restaurants, Kaufmannsladen and Ahlmanns.
  • The Lessau family, the hotel owner and the Chef were very familiar with Ambach kitchens and opted to keep their old System 900 range with gas and induction hobs. The System 900 range was then transferred into the new kitchen and integrated into a new specially designed Ambach range.
  • The new range had to be compact and functional as the space in the kitchen is limited and the Chefs needed a larger working area.
  • The new range also had to have extremely efficient and versatile equipment to ensure impeccable cooking results in a short time.
  • The aesthetic and design were two essential aspects of the project as cooking classes are organised in the kitchen. The two Ambach ranges, with their carefully crafted minimalist profiles, were the ideal solution for the hotel’s needs.


The solution

  • The hotel chose a compact range on a plinth from the Chef 850 and System 700lines with a single hygienic top. The existing System 900 range was therefore integrated by Chefs Culinar in the new kitchen without any problems.
  • The kitchen was designed by Chefs Culinar Kiel, with support from Ambach’s Chef Mathias Apelt and hotel manager Carl-Heinz Lessau.
  • Essential for the Chef is high-quality equipment, technologically innovative and also aesthetically pleasing and easy to clean.
  • The new range on plinth is fitted with two 4 zone induction hobs (in addition to the induction hobs and the entire gas plate from the existing System 900 range) a steak grill, Hold-o-Mat, pot rack with salamander support for a mixer and combi steamer.
  • The base units were built as partly open and partly fitted with refrigerated drawers.
  • The smooth surfaces and the neutral H3 hygienic bases simplify cleaning for maximum hygiene protection.
  • The two ranges placed back to back to ensure maximum productivity and provide a major time saving in the flow of service.
  • To speed up the preparation in the kitchen a IQ900 pressure bratt pan was chosen with electronic touchscreen controls, for which a special space was set aside in the kitchen as a freestanding unit.
  • “The new Ambach kitchen, made up of equipment from the Chef 850 and System 700 lines, is just what I needed alongside the System 900 equipment”, said Mathias Apelt. “The IQ900 pressure bratt pan is used constantly”, underlined the chef.
  • The two ranges, together, complement each other perfectly and fully meet the needs of the two restaurants and of the hotel.
  • The Lessau family is also definitely satisfied. “We’re enthusiastic about the new machines and proud to have made a sustainable choice with Ambach. The company, together with Chefs Culinar, worked alongside us with skill and professionalism in every phase of the project”.

BURGER & LOBSTER BANK

BURGER & LOBSTER
BANK

Project : Burger & Lobster Bank
Category : Restaurant & Bar
Where : Munich – Germany
Line : Chef 850, System 700, Ambach Exclusive Range
Partner : MC Gastronomieplanung

The Burger & Lobster Bank (BLB) restaurant is situated in the centre of Munich, behind the well-known Bayerischer Hof 5-star boutique hotel. Located in a building dating back more than 150 years and once used as a bank, BLB today welcomes customers from all over the world, including a large number of famous figures and royalty.
Burger & Lobster Bank is a famous and very popular restaurant. It contains an area set aside for business lunches and fine dining and a room used for aperitifs after work with a wide choice of cocktails and snacks. This is all rounded off by the “Stock Market”, the space used for events.
The candlelit restaurant and the bar offer a wide variety of simple seasonal dishes yet always prepared with the utmost care: very fresh lobster, succulent steaks, salads and grilled hamburgers.

The requirement

  • The restaurant and bar have capacity for up to 170 covers. à la carte menu a range was required which allows simultaneous work on both sides, saving time and space. A second range was also needed for the mise-en-place both in the restaurant and in the area used for events where the number of guests can rise to 700.
  • Manager Moritz Haake had extremely clear ideas about the new kitchen for the restaurant.
  • The new kitchen had to be very rugged, high-performance and compact in order not to take up too much space and facilitate the work flow as far as possible.
  • The building in which the restaurant is located is period and therefore raised quite a few structural problems. They included the need to install joists under the kitchen for greater stability and the entrance door to the kitchen, small and narrow.


The solution

  • The consortium of investors and the manager Haake opted for MC Gastronomieplanung, the German company specialising in the design and supply of custom solutions of high quality designed to be eco-friendly.
  • A cooktop from the Ambach Exclusive Range line was chosen for the BLB kitchen, allowing work on both sides.
  • The Ambach Chef 850 line was instead chosen for the kitchen for the events area, with a three-metre-long modular range and the exclusive and unique Ambach Joining System which makes cleaning enormously easier for perfect hygiene.
  • The range, weighing in at the considerable weight of 1.2 tonnes, was rotated through 90° in order to be transported into the kitchen, thus solving the problem of entering through the narrow doorway.
  • Renovation work on the building lasted one year, while restyling of the kitchen took seven months.
  • MC Gastronomieplanung monitored the entire project and coordinated the various parties involved, working closely with Moritz Haake and Ambach.
  • The end result perfectly met the needs of Burger & Lobster Bank and the high satisfaction expressed by the client has led to the launching of a new project.

HOTEL DAS TEGERNSEE

HOTEL DAS TEGERNSEE RESTAURANT

Project : Hotel Das Tegernsee restaurant
Category : Hotel
Where : Tegernsee, Germany
Line : Ambach System 700 DS
Partner : HPM Consult Hans-Peter Mühlethaler, HoGaKa Profi

Hotel Das Tegernsee is located in a strategic setting. At an altitude of 800 metres, inside the “Sengerschloss” castle, the hotel offers a marvellous view of the lake of the same name and spectacular scenery. The restaurant accepts outside clients as well as guests of the hotel. Das Tegernsee, in fact, is not just a highly sophisticated hotel with conference rooms, spa and areas for relaxation, but also the ideal place for tasting outstanding culinary delights. In autumn 2014 the castle reopened together with the Alpenbrasserie restaurant, well known for the fine selection of meat and fish.
Simple yet delicious, prepared with the freshest seasonal products” is how chef Horst Trautwein describes the day’s specials on the menu of the restaurant.

The requirement

  • Chef Horst Trautwein needed a modern, high-quality kitchen able to serve around 60-80 meals a day with regional and international specials. The space available was minimal. Because of this, a highly compact and fully equipped kitchen was necessary to allow maximum function and flexibility in managing the workflow.
  • The equipment had to be efficient and reliable for fast, high-quality preparation of dishes. The arrangement of the cooking area, the refrigerated base units and drawers had to be designed to facilitate optimal organisation of the workflow. The range also needed to have a single hob to ensure maximum hygiene.
  • The kitchen had to be high-performance, attractive and designer-made because it is on view to clients when the door to the area where it is located stays open. For this reason maximum focus on aesthetics and the use of colours coordinated with those in the restaurant were required.


The solution

  • Together with Trautwein,  who was involved from the design stage, a compact range was chosen from the Ambach System 700 Double Service line, which allows work from both sides of the kitchen.
  • HPM Consult developed and monitored the project in every detail, while the company HoGaKa Profi supplied the Ambach range, assisting with assembly, installation and training throughout.
  • The range is built on a plinth and integrates four induction hobs, a hotplate and a pasta cooker in a single hygienic surface. The upper shelf of the range leaves the space needed to put the grills away together with the various utensils and plates.
  • The work surface and the refrigerated base units are classed in terms of hygiene as H3 for easy and fast cleaning.
  • Anthracite grey was chosen as the colour of the controls panel, which together with the upper space for pans brings to the range an exclusive and highly elegant quality.