SCANDIC FLESLAND AIRPORT

SCANDIC FLESLAND AIRPORT

Project : Scandic Flesland Airport
Category : Hotel
Where : Bergen – Norway
Line : Chef 850 & System 900 Double Service
Partner : Metos AS

Located just under one kilometre away from Bergen Airport, in Norway, the Hotel Scandic Flesland Airport is the largest conference centre in the country, with its 27 conference rooms including  the largest one with capacity for up to 1,100 people. Nicknamed “the golden hotel” due to the colour of its façade, Scandic represents excellence in the world of Norwegian hospitality and also boasts the Nordic Swan Ecolabel, the mark that certifies eco-friendly and sustainable production and activities.

The requirement

  • Scandic Flesland Airport wanted to meet in the best possible way the needs of all its guests, from families to single travellers, holiday-makers to those travelling for work. The aim was to provide everyone with a comfortable environment in which to stay and enjoy high-quality cuisine with many different dishes to suit all tastes.
  • The hotel has three kitchens: the main one, used for preparation and banqueting, an open kitchen for the Flight Mode restaurant, open for breakfast, lunch and dinner and, finally, a third kitchen for the Italian restaurant Popolo Osteria & Bar.
  • It was essential for Scandic to have in every kitchen an environment which allows work with the utmost flexibility and hygiene and the guarantee of the highest levels of quality and results.
  • It was also very important for the kitchens to also be attractive and therefore with crafted design, particularly in the case of the open kitchen of Flight Mode.


The solution

  • To manage the project Scandic chose as its partner Metos, the company in the Ali Group that specialised in turnkey projects for the professional catering world. Metos proposed the Ambach kitchens from the Chef 850 and System 900 Double Service lines, designed according to the hotel’s requirements.
  • Thanks to the innovative joining system Chef 850 was found to be the ideal solution for Scandic thanks to the great flexibility, freedom of configuration and guarantee of maximum hygiene. System 900, in the Double Service version, allows work simultaneously on both sides of the island, ensuring the highest performances in terms of productivity and speed of preparation.
  • An integral part of the project was the supply by Metos of equipment for refrigeration and washing as well the service of training kitchen staff.
  • The success of the entire project was brought about by the great team work between client, Metos and Ambach, who worked together and stored up each other’s expertise.

RISTORANTE – BAR COMERA

RISTORANTE – BAR COMERA

Project : Restaurant – Bar Comera
Category : Restaurant 
Where : Munich – Germany
Line : System 900 Double Service – Exclusive Range
Partner : DG Distler Gastro Erfurt

The new Comera restaurant in the Schwabing district of Munich delights its guests with dishes inspired by the genuine Italian tradition. The ingredients, all very fresh, come directly from Italy, as do the wines on offer, carefully selected from small wineries.
For his restaurant owner Simone Pitanti has opted for a modern and elegant design brightened by Mediterranean colours to create an atmosphere showcasing the quality of the menu.
Comera is structured into different areas and offers seating for around 100 people inside and a further 80 on the terrace. An Ambach open kitchen stands in the centre of the restaurant for guests to watch the preparation live. There is a view of the outside too thanks to the large window surrounding the restaurant area.

The requirement

For Pitanti interaction with customers is crucial. “We try to advise them in the choice of menu and drinks, allowing them to watch the preparation of the dishes live”, he said.
The range, on view and the heart of the kitchen, had to meet the needs of Comera. Not just elegant, but also very rugged, efficient and easy to clean.
Pitanti is from a family of restaurateurs who own Italian restaurants in Weimar and other cities. He already has experience of Ambach horizontal cooking and wanted to use this again in Comera.

The solution
 

  • The choice fell on the Ambach System 900 Double Service Exclusive Range. An island made to measure, with H3 hygienic base units, single hygiene top and possibility of working on both sides.
  • The island was supplied and installed by the firm Distler Gastro from Erfurt with which the Pitanti family had already worked in the past with great satisfaction. Detlef Fischer, leading the project, was also in charge of planning and designing the kitchen.
  • The supply included: an electric induction cooker, a steak grill in compound, a pasta cooker, bain-marie and fryer.
  • The island is also fitted with four induction woks, a very unusual feature for an Italian restaurant.
  • “We’ve found that the Ambach induction woks are perfectly suitable for the needs of our kitchen”, said Pitanti. “For example we can prepare our sauces for pasta à la minute in a very short space of time. In the woks all the ingredients, like the homemade pasta, always stay perfectly al dente”.
  • “We’re very pleased with the great efficiency and speed from the woks, as also with all the Ambach equipment”, added the chef´s Giuseppe Franzese and Paolo Vitale.
  • All the equipment is surrounded by work tables. The black control panel with drip-proof profile and rounded corners is also made in stainless steel with drop shape.
  • Additional ideas also go to simplify the work flow. They include a plate rack with support for the salamander and plumbing fittings on both sides, right and left.
  • The island was built as a single part to be rotated vertically through 90° and facilitate transport into the Comera restaurant as far as possible.
  • Cooperation among all partners involved in the project was optimal. Pitanti is convinced: “with such a reliable and high-quality kitchen we are confident in achieving outstanding results and not having problems”.

EXCELSIOR HOTEL GALLIA

EXCELSIOR

HOTEL GALLIA

Project : Excelsior Hotel Gallia
Category : 5 stars Hotel
Where : Milan, Italy
Line : Ambach Chef 850 – System 900 – System 900bf
Partner : Grandimpianti Ali
Consultant : GWP ltd.

The Excelsior Hotel Gallia is a luxurious Art Nouveau hotel erected in 1932. Owned by Katara Hospitality and run by the US multinational Starwood Hotels, the hotel has regained its original splendor after a meticulous, multi-million-dollar restoration that added a modern flair to the hotel’s Belle Époquearchitecture and sophisticated 1930s ambiance.

The Need

  • The Excelsior Gallia was looking for an update and entrusted the renovation work to the famous Milan-based architect Marco Piva. The goal was to create a setting that evoked the history of excellence of the city of Milan in a space that would highlight the values of architecture, design, tradition and fashion— the embodiment of style, elegance and sophistication in hospitality for its international guests. The project concerned both the historic main building and the more modern wing of the hotel.
  • The cuisine offered by hotel would also need to meet the high expectation of its guests. Excelsior Gallia seeks to provide the best in traditional Italian cuisine with a modern touch, and to ensure dining excellence, it takes kitchens that are both reliable and well designed down to the last detail.
  • There were threekitchens to be redone. On the top floor, there is the kitchen that serves the roof-top restaurant and cocktail bar, Terrazza Gallia, which is run by the duo Enrico and Roberto Cerea, chefs who share three Michelin stars. On the ground floor, there is the kitchen of the Gallia Restaurant, which is an ideal setting for breakfast, business lunches, private dinners, and other events. Finally, there is the kitchen of the sophisticated tavern, the place for a more intimate lunch or dinner.


The Solution
 

  • The Excelsior Hotel Gallia designed by the leading UK based consultant GWP ltd., turned to Grandimpianti, the contracting firm of the Ali Group that provides a full range of services from project layout to post-sale support, to oversee the project.
  • In order to meet the high quality standards required, Grandimpianti went with Ambach kitchens, which ensure the highest level of flexibility, innovation and durability.
  • The System 900 line was the best choice for the high-volume needs of the main and ground-floor kitchens. For the main kitchen, version BF of the System 900 line has been installed. This version features suspended units that facilitate cleaning and ensure the utmost in hygiene. For the top-floor kitchen, Grandimpianti recommended Chef 850, the modular line that offers great flexibility in configuration. Being extremely easy to assemble, it is the solution best suited to installations and on-site welding in such an elevated location.
  • It was a complex project, in terms of both planning and execution, and took two and a half years, from 2012 to May 2015. Grandimpianti and Ambach worked together to adapt the concept and the layout of the kitchen to the needs of the hotel in terms both of space and of menu type and execution, while also adapting the project to meet the requirements of Italian laws and regulations. The end result was a layout custom designed for Excelsior Gallia to enhance both ergonomics and the kitchen’s workflow.
  • It was an example of extraordinary teamwork that satisfied the client in every way, and it would not have been possible without the hard work and great dedication of everyone on the Ambach-Grandimpianti team.