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!”

www.hugenottenhalle.de
www.ristorante-tonino.de
www.brauneis-gkt.de

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BOLLANTS SPA IM PARK

BOLLANTS
SPA IM PARK

Project : BollAnts – Spa im Park
Category : Hotel
Where : Bad Sobernheim, Rheinland-Pfalz – Germany
Line : System 850
Partner : Wirtz GmbH

BollAnts – Spa, housed in the Bad Sobernheim wellness centre, is considered to be one of the 20 best spa hotels in Germany. Furthermore it was here where, in the early 20th century, the famous Felke therapy was devised, a byword since then for a balanced style of living made up of a healthy diet and naturopathic treatments.
The hotel was built in 1907 by the great-grandfather of the family of owners, Bollant-Anton, and extends for 120,000 square metres divided up among accommodation facilities and private gardens, both designed to create a true haven of peace for guests.
The six private lodges allow you to restore wellbeing in solitude, while a large wellness centre, with indoor and outdoor swimming pools, relaxation treatments and medical treatments, contributes to total relaxation.

The dining options are served up in three different restaurants to satisfy every palate. They include the Jungborn restaurant, awarded a Michelin star and the undisputed reign of the two chefs Jens Fischer and Philipp Helzle, the gourmet restaurant Hermannshof for Mediterranean cuisine and the main restaurant inside the Villa in which only the hotel guests can enjoy the delicacies prepared by chef Jens Gilcher and sous-chef Fabian Schwan.

The requirement

  • Parallel to the renovation work on the Villa and the need to add 160 covers in the restaurant, it was found to be necessary to move and expand the kitchen.
  • The kitchen had to continue to function during the renovation, cooking for hotel guests, those residing in the private lodges, for dishes to be served in the Jungborn and Hermannshof restaurants and also the events catering service.
  • For this reason the owner of the Bollant Anton hotel and chef Jens Gilcher sought a small, compact cooking island, fitted out with innovative and high-performance equipment together with necessary work surfaces for preparation.
  • The owners opted for invaluable support from Jürgen Wirtz, CEO of the company Wirtz GmbH. who in turn recommended choosing Ambach, long-term partner of Wirtz for around 40 years.


The solution

  • A modular cooking island was therefore chosen from the Ambach System 850line, which immediately became the nerve centre of the new kitchen in the Villa. A small gem in back-to-back configuration, distinctive in its ruggedness and performance.
  • Preparation of the healthy dishes required two induction hobs on each side of the cooking island with a compound grill and pasta cooker. All the equipment was then integrated into a single hygienic surface for ease of cleaning.
  • Thanks to the H3 open lower base units an additional space was formed in the kitchen, very useful for arranging the cooking utensils.
  • Another innovative addition to the suite was engineered incoporating two panels hinged laterally on one side of the cooking island, a perfect solution for creating the necessary work surface and storage space, especially for large-scale catering for events.
  • Wirtz monitored the works throughout, from design to development and installation of the kitchen in the Villa.
  • Collaboration among all the partners was excellent. In fact the owners, chef and sous-chef declared themselves very pleased with the new Ambach System 850 cooking technology. “Arrangement of the equipment is outstanding as it allows us to work without stress and with maximum efficiency and speed of preparation. We were certain right from the start that Ambach was the right choice”, said Jens Gilcher.

www.wirtz-online.de
www.bollants.de

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GASTHAUS STEINBERG

GASTHAUS 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.

www.gasthaus-steinberg.at
www.gastrowest.at

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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.”

www.paradisecasino.co.kr
www.daeryung.net

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AOK CONGRESS AND TRAINING CENTRE LOWER SAXONY

AOK CONGRESS AND CENTRE LOWER SAXONY

Project : AOK Congress and Training Centre – Lower Saxony
Category : Training centre with hotel
Where : Sarstedt – Germany
Line : System 850
Partner : Chefs Culinar

The AOK congress and training centre in Sarstedt represents a pleasant and relaxing setting for study and stays. It comprises a luxury hotel with premier-class dining operating for over a century, there are also four school buildings and the villa housing the restaurant.
The centre is operational all year round, for this reason a professional kitchen was necessary for maximum use throughout the day.

The requirement

  • After 20 years’ intensive use, Andreas Baum, director of the AOK division and manager of the AOK Sarstedt training and conference centre, decided to opt for a new kitchen island serving the restaurant.
  • With a view of continuity with the past, Andreas Baum, manager of the business unit of the hotel, and Gabriela Beckers, chose Chefs Culinar as partner for the development of the new kitchen. Stefanie Rohrig from Chefs Culinar was responsible for the entire design.
  • The three chefs from the training centre were also involved in the preliminary meetings in order to analyse their needs and study together the best solution that would fulfil these needs.
  • One of the main requirements was to maintain the same concrete plinth on which the previous island had been mounted.
  • Similarly, the configuration of the kitchen equipment also had to remain unchanged, except for the integration of the electric kettle in the island.
  • Other essential features of the new island had to be the use of cutting-edge technology, ruggedness, reliability, flexibility, guarantee of high performances and ease of cleaning in order to maintain the highest hygiene levels.


The solution

  • Chefs Culinar supported AOK in the choice of the best solution for their needs, deciding on a double island from the Ambach System 850 line.
  • Work on dismantling of the old island and assembly of the new one was completed in just three days, during closure of the Centre after the Christmas holiday.
  • The single modules of the double island were transported easily through the door of the kitchen. With the aid of the Ambach “Seamless joining system”, the equipment was installed quickly, directly in the kitchen.
  • The equipment supplied includes a glass ceramic hob, two pasta cookers, two fryers, a steak grill, electric kettle and two multi bratt-pans. Together they guarantee high performance and the productivity necessary for fast and constant production.
  • The built-in worktables on both sides of the island also offer extensive work spaces, while the lower hygienic plinths in H3 provide additional storage space. Thanks to the exclusive Ambach joining system it is possible to configure the equipment with maximum flexibility, especially when it becomes necessary to make equipment reconfigurations.
  • The work was carried out in the best possible way thanks to the team spirit of all those involved. The chefs and facility management were very satisfied. “We have always been able to rely on Ambach”, Chefs Culinar and all the other people involved in the project commented. “We’re very pleased”, Baum and Beckers declared.

www.aok.de
www.chefs-culinar.de

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HOTEL ZENTLINDE

HOTEL ZENTLINDE

Project : Hotel Zentlinde
Category : Hotel & Restaurant
Where : Mossautal/Odenwald – Germany
Line : System 850
Partner : Nau Großküchentechnik

Hotel Zentlinde was set up in 1830 as a small village bar. Later, around 1950, the structure was extended to become a small guest house, ultimately becoming one of the largest and best known hotel structures in Odenwald (Morsbach valley) and the surrounding area.
Whether travelling for work or pleasure, everyone admires the warm and relaxing atmosphere of the hotel which welcomes its guests in modern spaces enjoying every comfort.
Both in the à la carte restaurant with 100 covers and in the Kupferlounge bistro, chef Markus Strein delights his guests with regional and international culinary specialities. All dishes are prepared with an eye to freshness, lightness and creativity, accompanied by a choice of wines from the extensive wine list.

The requirement
Owners Hartmut and Margit Strein, third-generation managers of the hotel, wanted to renovate and expand the existing kitchen.
Hartmut and chef Markus were looking for a solution which guarantees greater efficiency in managing day-to-day work. A top-quality kitchen with gas-powered equipment, like the previous one.

The solution

  • After having visited together the Ambach kitchen in the Hotel Contel in Koblenz, designed by the company Nau Großküchentechnik, the two decided to opt for the Ambach System 850 line, impressed by the high flexibility and ruggedness of the structure.
  • Nau Großküchentechnik supervised the entire restyling project for the kitchen, installing two large cooking islands, one in front of the other.
  • Thanks to the frame architecture of the System 850 line and the Ambach joining system, the island could be transported easily through the various doors to be passed through before arriving at the kitchen. “Particularly in the case of complex transport routes and small kitchens, the high modularity and flexibility of Ambach equipment is a decisive advantage on the market”, commented Andreas Körner, CEO of Nau Großküchentechnik.
  • In order to ensure greater flexibility and facilitate the possible replacement of the equipment when faced with new menu requirements in the future, the cooking modules are connected on each side of both islands via the
    Ambach Joining System.
  • Everyone, from the chef with his team, declared themselves to be extremely satisfied with the choice. “All the equipment works perfectly. We can count on preparation speed and high performances”. And more. The Ambach cooking islands were found to be an optimal choice also in terms of hygiene and cleanliness. “Both islands can be cleaned very fast thanks to the smooth surfaces, rounded edges and neutral bases in H3 steel. This is a considerably important advantage, given the size of the kitchen”, commented the chef and the kitchen team.
  • The joint project between Nau Großküchentechnik and Ambach also worked impeccably with the utmost synergy.

www.zentlinde.de
www.nau-kuechen.de

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HOTEL WINKLER

HOTEL WINKLER

Project : Hotel Winkler
Category : Hotel
Where : St. Lorenzen – Italy
Line : System 850
Partner : Niederbacher

The name Winklerhotels embodies exclusivity and premium quality for an unforgettable stay in the splendid setting between the Val Pusteria, the Dolomites and Plan de Corones. In the four hotels that make up the Group Winklerhotels offers relaxation, sport and well-being for all ages and all tastes.
Moreover, every stay is also a journey of discovery of alpine and Mediterranean dishes from gourmet Alto Adige cuisine based on a careful selection of the raw materials and use of local products of excellence.

The requirement

  • Around one year ago, in June 2017, the Hotel Winkler was reopened in San Lorenzo di Sebato, one of the structures owned by the family of the same name which heads the company Winkler Hotels GmbH.
  • The hotel has renovated the entire kitchen with cutting-edge equipment to offer increasingly high quality.
  • For such a significant renovation it was essential to choose a partner who offered an all-round service design of a made to measure kitchen, but also creation of a buffet area and supply of all the refrigeration equipment.
  • Preserving the existing but also daring to do something new. The Hotel Winkler project presented the challenge of achieving an optimal balance between tradition, innovation, and quality.


The solution

  • The Winkler family decided to count on invaluable assistance from Niederbacher, lead company in the area of gastronomic outfitting in Alto Adige to meet the challenge.
  • For the main cooking equipment Niederbacher proposed the Ambach System 850 line which was chosen for its modular line, high degree of flexibility and guarantee of high performance.
  • The design of made-to-measure solutions both for the cooking zone and the refrigeration area enabled optimal use of the entire space available. This was made possible thanks to careful planning and preparation of the work upstream, consisting of painstaking every detail of the project.
  • The work was carried out in a total of seven months, while handover and installation of the Ambach cooking island took place and all the items of equipment for the refrigeration area were made available in only four weeks.
  • The end result is the creation of one of the most innovative and leading-edge catering structures in Trentino Alto Adige.
  • All this was carried out without hitches thanks to the excellent organisation, planning and synergy between the client and the firms of architects Bauart AG and Archifaktur, alongside the team from Niederbacher.

www.winklerhotels.com
www.niederbacher.it

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HOTEL& RESTAURANT RIZZELLI

HOTEL & RESTAURANT

RIZZELLI

Project : Hotel & Restaurant Rizzelli
Category : Hotel & Restaurant
Where : Neustadt/Aisch – Germany
Line : System 850

Distinctive, and thus unique. These words well describe Hotel & Restaurant Rizzelli, in Neustadt an der Aisch, Germany. This small but exquisite hotel, which has been run for over a half century by the Rizzelli family, is not just for business people, but also for tourists and families, especially at the weekend.
The owners, Marco and his wife Janin Meinl-Rizzelli, are known for their Mediterranean-inspired cuisine, which can be enjoyed à la carte in their restaurant, with bar and lounge.

The requirements

  • In order to work more efficiently and provide smooth service for up to 130 guests, the owners decided to expand and modernise the kitchen with a new cooking unit.
  • The Rizzellis entrusted GGV Gastro Geräte Verkauf & Verleih with all the design, planning and execution of the works. “We already knew GGV, who provided all the technical support for our previous kitchen, so we called the managing director, Gerhard Schmidt, and told him exactly what we had in mind”, says Marco Rizzelli.
  • Rizzelli had a very clear idea of the type of cooking technology he wanted: a gas cooking unit. “I went over everything in detail with GGV, from the individual elements to the entire unit.”

The solution

  • GGV followed every stage of the design and execution of the project, from the enlargement and renovation of the restaurant, through to the reorganisation and optimisation of the kitchen.
  • The company suggested the System 850 from Ambach, opting for a unit of the very highest quality, extremely robust and easy to clean.
  • In just two weeks, the old cooking unit was replaced by the new Ambach suite mounted on a stainless steel base, utilising both gas and electric systems. “The operational requirements of the kitchen made this combination essential”, explains Gerhard Schmidt, managing director of GGV.
  • The new unit includes eight gas burners, a glass-ceramic cooktop, a pasta cooker, a steak grill, and a deep fryer. Upon Marco Rizzelli’s request, Ambach were able to incorporate an existing cooking element into the hygienic top.
  • Both sides of the unit were fitted with H3 open lower cabinets, refrigerated drawers, dish-racks, and two folding side tables for extra space. “Now we can put away our electric kitchen appliances when not in use and keep the food refrigerated, ready for use when we require during preparations”, explained Rizzelli.
  • The owners say they are very satisfied with the choice of Ambach. “Faster and more efficient, with better workflow in the kitchen. Just two days after installation, we could already see a remarkable improvement in service and food quality, which convinced us even further that we’d made the right choice,” says Rizzelli.
  • And the collaboration was all plain sailing: “GGV and Ambach were extremely professional and they were with us all the way, throughout the entire project”, concludes Rizzelli.

www.g-g-v.de
www.hr-rizzelli.de

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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.

www.fivehotelsandresorts.com
www.ccedubai.com
www.mctservices.com

Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Quattro Passi Italian restaurant, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
Ambach kitchen eqipment, Boulevard restaurant kitchen, Viceroy Hotel, Palm Jumeirah, Dubai.
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JAMIE’S ITALIAN

JAMIE’S ITALIAN

Project : Jamie´s Italian
Category : Restaurant
Where : Bali – Indonesia
Line : System 850
Partner : Kasirano

Jamie’s Italian is located in the heart of Kuta Beach, Bali’s famous entertainment and luxury shopping district. The restaurant design references the history of Bali and the contemporary and informal interior houses works by local artists. With its sunny terrace facing the street and large bar and open kitchen on the upper level, Jamie’s Italian satisfies all tastes. It’s impossible to resist the enthusiasm of this lively restaurant.

Founded in 2008 in Oxford by Jamie Oliver and his Italian mentor, chef Gennaro Contaldo, the Jamie’s Italian brand has grown rapidly and today numbers more than 60 restaurants worldwide. Every outlet offers a menu based on the authentic flavours of Italian cuisine but also on the Italian philosophy of meal times as a moment of relaxation and a time to share the pleasure of food with others.

Each Jamie’s Italian has a unique design yet there is one recurring theme: at every restaurant, no matter where it is in the world, you can sense the enthusiasm, energy and creativity that’s gone into every innovative, Italian-inspired dish on the menu.

The requirement

  • The team behind Jamie’s Italian restaurant in Bali needed a strong, rugged kitchen in which they could prepare a large number of dishes in a short time.
  • The restaurant has an impressive seating capacity of 176 over two levels yet the space available in the kitchen is just 20 square metres. For this reason, a compact solution with a minimal footprint had to be found, which would also guarantee high productivity.
  • There was a long list of demands from the client, from made-to-measure pasta cookers to refrigerated units that had to be built into the range. The entire space available had to be optimised to allow the team to work as efficiently as possible.


The solution

  • With assistance from local dealer Kasirano, the Jamie’s team decided that System 850, which offers complete configuration flexibility via a range of over 150 work modules, was the best solution to meet their needs.
  • The range supplied not only adapts perfectly to the limited space in the kitchen but also ensures high productivity and fast preparation.
  • As requested, two refrigerated cabinets were also integrated into the cooking area to store meat and vegetables. Equipment providers cannot generally supply solutions like this in such confined spaces.
  • To allow the chefs to work easily on the range, Ambach designed and produced a double steel rail for holding sauce containers. The company also met the team’s specific request for custom-designed pasta cookers with automatic water-filling systems, which freed up the team for other tasks.
  • Said Kartika Sulistiowati, CEO of Kasirano, the contractor who coordinated the project: “It was not just a challenge to customise every part of this design, but also to handle the logistics and installation of the machines. Everything had to be transported to the second floor of the restaurant with access only via a spiral staircase. We had to transport the equipment in small modules to then assemble everything in situ.”
  • This was one reason that the System 850 line was ideal for the job. Thanks to its frame structure, the range can be divided into an upper and lower part and then reassembled on site.
  • The hard work and commitment by everyone involved in the project was repaid in full with complete customer satisfaction.
    “We created exactly what the client wanted with an end result, which went even beyond their expectations. It’s wonderful to work with firms like Ambach, known for their extraordinary flexibility and capacity for customisation,” Sulistiowati said.

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SYSTEM 850
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