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”.
www.kieler-kaufmann.de
www.chefsculinar.de
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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.

www.blb-munich.com
www.mc-gastroplanung.de

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CHEF 850
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SYSTEM 700

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.

www.dastegernsee.de
www.hpm-consult.de
www.hogakaprofi.de

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SYSTEM 700
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ELIZABETH HOUSE RESIDENCE

ELIZABETH HOUSE
RESIDENCE
CATS COLLEGE

Project : Elizabeth House Residence – Cats College
Category : Educational
Where : Cambridge, UK
Line : Ambach System 700 DS & IQ900
Partner : HK Foodservice Architecture

Elizabeth House Residence is part of the prestigious Cambridge Education Group, a true institution in the UK.
Since 1952 it has been known for its high levels of training and service offered in a welcoming and comfortable environment where students can cultivate their potential as far as possible. A simple yet winning philosophy which has attracted thousands of students in fifty years of history. Extensive availability of areas for study and relaxing, 230 rooms and catering services available 7 days a week make the Elizabeth House campus the ideal place in which to live and study.

The requirement
 

  • The Residence needed to develop the catering service within the existing structure to meet the demands of students with widely differing dietary needs and habits from every part of the globe.
  • Not only broad and diversified menus. The equipment required also has to guarantee high productivity and speed in preparing meals, as well as low energy consumption to limit running costs.  The main objective was to improve quality and create an innovative and creative environment in which to work.
  • Given the multicultural student body it was necessary to offer a broad and differentiated menu for students and staff, ranging from pasta dishes to traditional Asian recipes. As well as the bar and the breakfast area, the kitchen also has to meet the demands of as many as 700 covers a day.
  • The work team had to take into account a series of critical architectural features including the pillars of the building positioned at critical points of the kitchen. It was also necessary to create a separate structure for use by students during the home economics courses.


The solution

  • In 2012 the company HK was chosen to monitor the design and supply of equipment suited to the expected quality standards.
  • Renovation work began in 2014 and took place parallel to visits by the designers to the Ambach factory to see and feel the quality of the products to be installed.
  • HK chose the Ambach System 700 DS line, the perfect solution for solving the problem of the load-bearing columns of the structure right in the middle of the kitchen. The 700 line allows cleaning from both sides, facilitating operations enormously.
  • The first IQ900 in the UK was installed in Elizabeth House. The multipurpose bratt pan is the ideal solution for structures such as canteens which have to handle a large number of covers in a short time and confined spaces while maintaining a constant level of quality.
  • The kitchen, completely cutom-designed, includes electrical equipment, induction hobs, a fryer and a plancha to reduce electrical consumption and related running costs.
  • The investments incurred fully met the expectations of the client and the new kitchen has become an innovative and extremely functional space.
  • The joint work amongst architects, chefs and technicians was carried out with the aim of listening to the client to fully understand their needs and objectives. Through dialogue, meetings and a constant exchange of ideas among all parties involved in the project, Elizabeth House reopened three months earlier than the estimated date and today boasts a catering service with the same high level as the training courses it offers.

www.catseducation.com
http://hk-ltd.co.uk/

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SYSTEM 700
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SAVOY

SAVOY

Project : Savoy professional hospitality college
Category : Cookery school
Where : Meran, (BZ) Italy
Line : Ambach System 700 & System 900
Partner : Niederbacher GmbH

The Savoy, a professional hospitality college in Merano, is a centre of excellence in training the future professionals of the catering industry.

Under the watchful eye of over 60 teachers, the Savoy buzzes with passion and dedication from the 700 students engaged on courses including those for chefs, sommeliers, waiting staff and hospitality and tourism managers.

The school teaches everything required for a successful career in catering and hospitality, not only practical sessions in the kitchen and restaurant but also modules teaching teamwork and interpersonal skills.

 

The requirement

  • The Savoy needed a kitchen for the new educational facility. This was to be built alongside the existing building which had become too small to house the growing number of students.
  • The kitchen in the old facility had gas appliances from the Ambach System 900, Ecoline and Compact Plus lines. Appliances were needed for the new kitchen that had electronic controls and state-of-the-art technology; offering significant savings in energy consumption.
  • The school was not just seeking a simple supplier of kitchen equipment; it needed a partner to undertake the project from start to finish and supply all the appliances needed for the students: cooking ranges, washing and refrigeration systems and blast chillers, as well as kitchen extractors, ventilation systems and all the elements for the self-service area.
  • The new facility presented a number of challenges. Not only did the building have distinctive sloping walls but for logistical reasons the training spaces, such as the kitchens and the classrooms had to be located on different floors.
  • The Savoy needed highly functional, yet aesthetically pleasing products – the new kitchen had to be robust and high performance enough to stand up to the rigours of the students.

 

The solution

  • Some 14 years on, the Savoy decided to ask Niederbacher, the company that installed the original appliances for the kitchen in the old school. Niederbacher was a reliable choice, the Savoy knew they could guarantee results were experienced in handling complete projects in the world of professional catering. Ambach was chosen, without any hesitation, once again, for the new kitchen at Savoy.
  • In order to best meet the needs of the school in terms of high-performance, the robust yet compact Ambach System 700 and System 700 double service cooking lines were installed with a single hygienic top, together with the System 900 line, perfect for the school’s high volumes.
  • The kitchen tops were welded in situ and occupy an overall surface area of 150 metres. Amazingly, the worktop alone (that connects the kitchen to the restaurant of the school, where the students practice) comprises 22 metres of stainless steel!
  • The project took two years and was the result of great teamwork between all the partners involved: the directors of the school, the team of architects, the technicians and the project managers from Niederbacher and Ambach.
www.niederbacher.it
www.savoy.berufsschule.it
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SYSTEM 700
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ANDAZ

ANDAZ

Project: Andaz
Category: Boutique 5 star hotel
Where: Shanghai
Series: Ambach System 700
Consultant: CKP Malesia
Partner: Ali China

Andaz is the Hyatt Groups new collection of 5 star boutique hotels that are the ideal location for demanding, cosmopolitan travellers that expect the best in design, elegance and comfort. The first Andaz in Asia was opened this year in the heart of the famous city of Shanghai, near Zhong Road, the main street for shopping and entertainment.

The Brief

  •  Project consultants CKP Hospitality, together with the Hyatt’s executive chef wanted to create a kitchen that guaranteed the highest level of quality and flexibility.
  • The restaurant needed to be able to offer an international menu, that included typical Asian cuisine, as well as traditional European recipes.
  • Although the facility has a limited amount of space, the kitchen needed to be able to handle and deliver the extremely sophisticated menu.
  • As the kitchen is open plan every detail had to be considered and fine tuned to provide complete functionality and match the locations aesthetics.

The Solution

  • Ambach recommended the System 700 series as it assured the highest level of quality and durability for smaller facilities.
  • Two ranges were supplied with one piece hygienic tops; one for Western cuisine and one for Asian cuisine.
  • Installed side by side the two ranges are separated by a granite prep table. The first has a grill, solid plate and a deep fat fryer, the second has two dim sum and 40 kW gas wok burners.
  • To completely satisfy the needs of the local cuisine, the equipment for the oriental menu were made-to-measure in Asia, under the guidance of Ambach  technicians and the project manager.
  • For the range dedicated to oriental cuisine, Ambach supplied the chassis, the doors and a one piece work top, already prepared to receive the dim sum and wok burners. Every phase of the production of the special pieces was overseen to ensure the same finish of stainless steel as the Ambach equipment.
  • Ambach collaborated throughout the course of the project with consultants CKP and Spin the Japanese studio in charge of interior design, to guarantee the optimal aesthetic results.
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SYSTEM 700
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ATLANTIC KEMPINSKI

ATLANTIC KEMPINSKI

Project: Atlantic Kempinski
Category: 5 STARS
Where: Hamburg, Germany
Line: Ambach System 700 and System 900
Partner: Gottschalk and Krefft

The Atlantic Kempinski is a 5 star luxury hotel located in the heart of Hamburg, Germany. Wrapped in other world atmosphere, it is one of the most illustrious hotels in Europe. For over one century, it has stood out for the level of hospitality and a long list of famous guests. The two gourmet restaurants of the hotel that are amongst the most renowned in the city.

The brief

  • The hotel needs to replace the old kitchen, damaged and no longer performing at its best.
  • The new kitchen should be extremely flexible to allow the chef Thomas Wilken to express his creativity to the fullest and to fulfill customers’ needs.
  • It is necessary to combine high quality dishes with large production. The kitchen of the hotel works for the restaurant, the bar, the Atlantic catering company for events of up to 3500 people.
  • The substitution of the kitchen includes the renewal of the plumbing and electrics, flooring and wall cover.
  • The work needs to be completed within a very short space of time because the kitchen of the hotel cannot be closed.

The solution

  • The hotel chooses Ambach for its reliability and the highest standards of quality, performance and hygiene.
  • The cooking block is installed in one single stainless steel piece with four components of System 900 together with a module of System 700. Invisible waterproof joins make them into a single hygienic top.
  • Thanks to the new generation of induction cook tops, there is less ambient heat loss and improved working conditions in the kitchen.
  • Compared to the previous kitchen, the new Ambach kitchen saves more than 50% of the energy previously required.
  • The position of the various cooking elements is ergonomic and is a perfect reflection of the work flow in the kitchen. This creates a comfortable work environment and saves time.
  • The chef is extremely satisfied: the kitchen lives up to his expectations and standards. The invaluable help of consultants Krefft e Gottschalk made installation quick and easy.
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SYSTEM 700
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SYSTEM 900

RITZ CARLTON

RITZ CARLTON

Project : Ritz Carlton
Category : Hotel
Where : Almaty, Kazakistan
Series : Ambach System 900 + System 700 + Chef 850
Partner : Makpa

This luxury 5-star hotel is located on the foot of Alatau Mountains in Almaty and features a spa centre, an indoor pool and a fitness centre. The hotel is part of one of the most prestigious hotel chains in the world with the highest quality standards


The Brief

  • 6 new cooking suites and 3 of them are show kitchens
  • Robustness , hygiene, performance, energy savings and flexibility in the execution of the cooking suites
  • As the kitchen is open plan every detail had to be considered and fine tuned to provide complete functionality and match the locations aesthetics.

The Solution

  • In view of the different types of cooking suites were made with 3 different Ambach ranges System 900 , System 700 and CHEF 850.
  • All show kitchens have a one piece hygienic top and decorated with our Exclusive Execution ( colored panels , stainless steel knobs , steel frames , etc. )
  • In the cooking suites have been integrated with great flexibility , even specific machines for the “ Asian” area such as dim sum steamer and cold dishes
  • Numerous cooking suites were performed with our “plug & play” a box that integrates into the cooking suite all connections at a single point 
  • For better logistics all the blocks were made with joints welding which allowed to take the service elevator to the kitchens also on the upper floors of the hotel
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CHEF 850
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SYSTEM 700
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