Mandarin Oriental Bosphorus

MANDARIN ORIENTAL BOSPHORUS

Project : Mandarin Oriental Bosphorus
Category : Hotel
Where : Istanbul – Turkey
Line : System 700, System 850 & System 900
Partner : Makpa

The 5-star luxury hotel, Mandarin Oriental Bosphorus is located in a strategic position for visiting lively Istanbul and at the same time represents an urban oasis in which to relax among swimming pools and spas, surrounded by the lush greenery of gardens and parks. Only two external floors are above ground, with seven others located below sea level, offering a decidedly unique stay experience.
The two restaurants within the hotel, Novikov and Hakkasan, are among the most well known, popular gastronomic destinations in the city.

The requirement

  • The hotel kitchens had to be extremely high performance and robust to meet the demands of the restaurants and large scale event catering.
  • High quality equipment was therefore required to compliment the prestigious hotel and match the level of its culinary offers.

The solution

  • For this reason, the consulting company MAKPA has successfully proposed the Ambach range of appliances. System 700, 850 and 900 lines were selected throughout the hotel and was carefully designed to meet the different needs of each area.
  • The flexibility and modularity of the vertical and horizontal components, configured together with the special Ambach joining system made this project a real success with total customer satisfaction.
  • MAKPA has been working on this project for about 2 years. General manager Hakan Küçüker together with his deputy Barkın Yeşilova led the design team in close synergy with Ambach.
https://www.makpa.com/
https://www.mandarinoriental.com/istanbul/bosphorus/luxury-hotel

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

ASTIR PALACE

FOUR SEASON ATHENS ASTIR PALACE

Project: Four Seasons Athens – Astir Palace
Category: Hotel
Where: Vouliagmeni – Athens – Greece
Line: Chef 850 & System 900
Partner: Xenex, Foodservice Humble Arnold & Associates

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Four Seasons Astir Palace Hotel Athens is the benchmark for hotel hospitality in Greece. Located on the Athenian Riviera, Four Seasons is the ideal place for those looking for a peaceful seaside escape while remaining just 30 minutes from the historic city centre.

Inside, a wide variety of restaurants serve an expansive gastronomic offer. They range from ‘Pelagos’, a destination par excellence for lovers of innovative modern dishes inspired by the traditions of the Aegean, to ‘Taverna 37’, a seaside restaurant based on local specialties and up to ‘Mercato’, an elegant Italian trattoria.  ‘Avra’ is an informal lounge is for all day dining together with ‘Aston’, a further restaurant with breath-taking views.

The requirement

  • The renovation works were on a massive scale.  All kitchens, restaurants, lounges and bars were totally transformed.
  • The expectations of quality, finish and standards was very high. To satisfy the many culinary demands of the hotel, it was necessary to focus on extremely high-performance equipment and every detail was explored.


The solution

  • For the new kitchens, Four Seasons chose Humble Arnold Associates as the Foodservice Design Consultants, who proposed the Ambach kitchens in the Chef 850 line for maximum modularity and configuration flexibility along with System 900, solid and robust to meet the high productivity requirements.
  • Long-term Ambach collaborators and experienced contractors Xenex were appointed as the main kitchen contractors, chosen by the client because of their experience and ability to meet the customer expectations in terms of quality and timescale.
  • The project was completed on time in exactly one year, with the final results that not only satisfied but exceeded the client’s expectations.

AXA HEADQUARTER

AXA HEADQUARTER

Project : AXA Headquarter
Category : Restaurants
Where : Brussels – Belgium
Line : System 900, System 850 & System 700
Partner : Metos NV

The new Brussels headquarters of insurance giant AXA is not a classic head office. Set in a light-filled building surrounded by greenery, it’s more reminiscent of a 5-star hotel than a multinational.

The extensive spaces on the ground floor, for shared offices and meeting rooms, make way for a large area with catering services intended not only for employees but also outside guests. They include a cafeteria, delicatessen, pizzeria corner and a grill and boulangerie. For corporate events there’s also a high-end brasserie offering a wonderful view over the gardens of the nearby Royal Palace.

The foodservice is provided thanks to the use of three different kitchens, one for large-scale production, a finishing kitchen and an open kitchen designed ad hoc for the à la carte brasserie menu.

 

The brief

  • AXA needed state-of-the-art kitchens. “Ambach is one of the very few companies in the world able to make them with the 3 mm tops further reinforced with 3 mm of steel. In order to best meet the client’s needs we had no doubts about the choice”, explained Jan Vyverman, general manager of Metos, the Ali Group company chosen by AXA for the impressive project.
  • “Secondly, it was important to work with a supplier on the same wavelength as the company and its values. Once again Ambach was found to be the most appropriate choice thanks to the vast focus on the client and the ability to create completely custom-made, ad hoc solutions”, added Vyverman.
  • The most complex challenge of this project was the open kitchen. “AXA wanted something radically different from the classic staff canteen”, explained Vyverman.


The solution

  • Ambach’s extreme flexibility enabled three custom-made solutions to be created for three completely different kitchens. “The special feature of a company like Ambach is the great ability to supply everything, from the central kitchen islands designed and made to measure for the most demanding of chefs to equipment intended for production on a vast scale such as that of hospitals and canteens”, underlined Vyverman.
  • For the kitchen situated in the basement and used for canteen service Metos chose the robust and high-performance Ambach System 900 line. The kitchen is made up of separate areas for preparing hot and cold dishes and is equipped with cold rooms, bratt pans and pressure and induction cookers.
  • On the upper level the open kitchen represented a more complex solution. A custom-built block from the Ambach System 700 was designed, with its considerable length of 4.4 metres which perfectly fits the size of the room. “We couldn’t use the standard System 700 block as it had to be 1300 mm deep instead of the standard 1400 mm”, explained the Ambach area manager, Georg Dissertori. For this reason we had to create an extension on the back and a custom-made base unit”.
  • Despite the fact the benchmark line was the System 700, the open architecture of Ambach and its great flexibility enabled a plancher from the System 850 line to be installed with larger cooking surfaces, perfect for meeting the high productivity needs of the chefs. The team also wired all the electrical connections for the whole block into a single connection point.
  • The smaller finishing kitchen on the first level is from the System 850 Ambach modular line, complete with hygiene joint.
  • Given the complexity of the project, the excellent team work by the architects, engineers, design office, general contractor and the subcontractors was crucial for the success of the project. “It was interesting to see that we were all well trained”, recalls Vyverman. “We worked together to achieve a truly excellent result. Everything went very well and, when work had finished, we were all surprised at the result. Often projects look great on paper, but then in fact turn out very different. In this case the exact opposite happened”.

THE MERRION HOTEL

THE MARRIOT HOTEL

Project : The Merrion Hotel
Category : Hotel
Where : Dublin – Irland
Line : System 900
Partner : Kaneco

The Merrion Hotel has for many years been one of the best-loved luxury hotels in Dublin. Just a five minutes’ walk from the main cultural and entertainment attractions of the city, for over twenty years it has continued to welcome its guests in high-end spaces with exclusive design and first-rate service.

The hotel offers a vast range of dining choices, from the more informal options available at The Cellar Bar to the modern Irish cuisine of The Garden Room, and the more sophisticated dishes served by Patrick Guilbaud, Ireland’s only restaurant with 2 Michelin stars.

After extensive renovation work which ended in 2017, the already high quality standards of the hotel reached even loftier heights.

The brief

  • In order to best meet the production needs of the Garden Room restaurant it was necessary to remodel the kitchen with a highly versatile solution which would allow meals to be prepared throughout the day – breakfast, lunch and dinner, every day of the week and every day of the year. The production demands however still had to be matched by high quality. Each dish had to be prepared with always super-fresh ingredients and very great care taken with presentation.
  • Chef Ed Cooney also wanted to offer a work environment as comfortable as possible for his team, i.e. a cool and quiet kitchen without excess steam.


The solution

  • For Gerry Kane from the company Kaneco, kitchen contractor and longstanding partner of the Merrion, there was no doubt as to the choice of the company which was to build the kitchens: Ambach.
  • Together, Kane and Cooney opted for two cooking islands from the Ambach System 900 Exclusive Range, intended both for the bar menus and those of the Garden Room restaurant. Made to measure with a single hygiene top, both are designed with areas dedicated to the various phases of preparation. “Each area is ‘independent’ and equipped with an Ambach island, an oven and refrigeration and patisserie equipment”, explained Kane.
  • All this was designed to optimise work. For example, staff entering and exiting move in two different flows. In this way confusion, noise and the risk of breaking plates are considerably reduced. “The work space is now much quieter, easier to manage and cleaner”, commented Kane.
  • The kitchen control system also reduces the annual costs of running the air treatment and extractor system by 50%, a significant saving for a kitchen which works non-stop all year.
  • Difficulties did however arise during the works. “It was a bit like playing Tetris. We constantly had to move everything from one side to the other without closing down the hotel, not even for a day”, added Kane.
  • The greatest challenge came when Kaneco and Cooney had to totally redesign the layout of the kitchen as two large pillars ‘sprang up’ just where the cooking area was intended to be originally. “This forced us to optimise the space available by moving the kitchen by about 50 cm”, explained Kane.
  • After having completed the work on the Garden Room kitchen, the team moved on to the other kitchen at basement level. Here, despite the confined spaces, it was possible to allow access to the kitchen thanks to the Ambach system which enabled the island to be turned through 90°. All the equipment was reconfigured in the new position and a patisserie zone was also created.
  • Even if the Garden Room kitchen is very different compared to the original design, Cooney and his team expressed great satisfaction at the end result. “It’s a pleasure to work in the new kitchen. I’m pleased with the design as well as the ergonomics and the performances. The work environment at basement level has also really improved”, added Cooney. Judging by the crowd in the restaurant, customers too have not been slow in showing their appreciation, recognising the high added value for the hotel.

CARNIVAL VISTA 6242

CARNIVAL VISTA 6242

Project : Carnival
Category : Marine
Ship : Carnival Vista 6242
Line : System 900 Marine

Carnival Corporation is the world’s largest cruise liner company. The ships in its fleet are actual floating resorts with everything needed to turn holidays into unforgettable experiences – an incredible variety of bars and restaurants, a rich entertainment programme, luxury shops and elegant spas.

The requirement

 

  • The Carnival Vista 6242 ship represents a benchmark in the marine sector due to its innovative layout, high quality standards and the technical solutions adopted. It can accommodate as many as 4,000 passengers on board and a staff of around 1,000 people.
  • Alongside the numerous options for entertainment and relax, there is also a selection of non-stop catering outlets, from à la carte restaurants to buffets, steakhouses to sushi bars, just to mention a few, without forgetting room service available round the clock. A truly vast number of menus, with an international range, are on offer.
  • In order to cater for such high numbers, Carnival needed highly resistant kitchens, designed for intensive use and to meet marine stresses. Furthermore, considering the high turnover of staff on board, the equipment had to be very user-friendly for use by non-expert staff.


The solution

 

  • Due to extensive experience in the marine sector, Ambach was chosen for Carnival Vista 6242, the largest ship from Carnival Cruise Line, a member of the Carnival Group.A challenging project that was met by Ambach, as always, with great commitment and passion.
  • The Ambach and Carnival partnership began ten years ago through Fincantieri, one of the largest shipbuilding groups in the world. After the first project, the Carnival Dream project followed by Carnival Breeze, Zeljko Modrusan, Fincantieri project manager, reconfirmed the choice of Ambach.
  • The brief for the Carnival Vista 6242 project included the supply of 32 cooking islands to meet the needs of all those on the ship, both passengers and crew.
  • The solution proposed was Ambach System 900 Marine, a version designed and created ad hoc for the naval sector. “Our equipment must not only be resistant, reliable and easy to clean, features consistent with all Ambach equipment both for sea or land use. The equipment intended for the marine sector must also meet the strict American USPHS standards for which compliance is obligatory and checked through regular inspections on board”, explained Alessandro Zuliani R&D manager at Ambach.
  • Only electrical equipment can be installed on cruise liners. For this reason, Ambach fitted its marine line with a structure referred to as “Russian doll” where all the electrical connections are contained and protected. The latter is made up of a “box-in-box” system which is fully watertight thanks to the creation of an appropriate labyrinth structure.The lack of seals, which generally deteriorate in time, ensures that the system remains perfectly watertight, even after many years of continuous operation.
  • The equipment supplied for this project includes; kettles, bratt pans, fryers, cooking tops, induction hobs, grills and pasta cookers. Much of the equipment were designed specifically to meet the needs of Carnival Lines. After testing the Ambach equipment in house with on-board chefs, some equipment was further improved in order to meet the demands of the installation.
  • Installation and coordination of the work were assigned by Fincantieri to the general contractor O.T. srl.

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.

LEONI BORDNETZ-SYSTEME

LEONI
BORDNETZ-SYSTEME

Project : Bordnetz – Systeme Leoni
Category :  Corporate catering
Where : Kitzingen – Germany
Line : System 900
Partner : Götz Gastroküchen, Nau Großküchentechnik

Leoni-Bordnetz Systeme is the lead company in the area of production of cables, optical fibres and services for the automotive industry and telecommunications and energy.
At the head office in Kitzingen in Germany the Group decided to invest to offer its employees quality company catering based on Mediterranean cuisine.
The project was assigned to a team made up of builders and a Leoni company committee.

The requirement

  • The kitchen and canteen were moved to a former warehouse among the production buildings where the space available is limited. The new kitchen had to be built close to the free flow area in which the meals are distributed. The range had to be compact, with wide radius corners and without gaps for easy and fast cleaning.
  • The kitchen also had to ensure total safety. To limit the risk of accidents at work, it was therefore necessary for there not to be discharge valves projecting from the front panel.
  • The flow of work had to be programmed sequentially and efficiently, optimising the space available and facilitating ergonomics as far as possible.
  • The new range had to be perfectly organised and the equipment extremely powerful and versatile to ensure speed and quality of preparation.
  • Not just a focus on quality: Leoni also requested machines with low consumption rates and which enable savings in energy consumption.


The solution

  • The company Götz Gastroküchen was chosen for the planning and coordination of the works in the new kitchen and the free flow areas in the corporate restaurant.
  • The company joined the team of builders during the phases of design and planning to gather all useful information on the implementation of the new kitchen so as to develop the solution most suitable for meeting the needs of the client.
  • Götz found the ideal partner in Ambach for this ambitious project. The System 900 series, powerful and high performance, represents the perfect solution for Leoni. “I hadn’t ever worked before with Ambach, but I’m always open to new partnerships if they represent the best solution for my clients”, claimed Günter Götz, consultant to the company.
  • Götz Gastroküchen suggested the possibility of combining the advantages of the fixed brat pan with the use of the control panel of the Ambach IQ900 multipurpose machine. Basing on this idea the two companies worked together on developing a completely new machine, the electric multipurpose fixed bratt pan provided with different areas and methods of cooking. The touch panel, located at the end of the arm of the machine, allows the height to be regulated for maximum ergonomics and simplicity of use.
  • The advantages of the machine, unique of its kind on the market, are countless:
    • Flexibility thanks to the possibility of setting cooking programmes in several phases for greater energy saving, constant quality of the foods and safe preparation.
    • Method of night-time cooking at low temperature which allows a reduction in energy consumption, avoiding work peaks and maintaining the quality intact.
    • Simplicity and maximum ergonomics thanks to the possibility of adjusting the height of the arm via the “gooseneck” LCD touch screen. This configuration allows the work area beneath the display to be left clear in order to work without hindrance.
    • Maximum hygiene thanks to a profile without gaps of the fixed bratt pan and the side discharge in the front cover. The niche where the service trolleys are placed can also be washed easily and fast with a hose so as to facilitate cleaning.
  • Two fixed bratt pans of this type (GN 2/1 and GN 3/1) and a range with induction technology and 100-litre pan were installed in the kitchen.
  • The bratt pan was found to be outstanding with clear ease of use, performances, flexibility and safety. Moreover the new machine demonstrated once again Ambach’s ability to work alongside its partners in order to create ad hoc solutions according to the needs of every client.
  • The Ambach range is also fitted with rounded corners with drainer, part for the flow of water, ducts for installation, open plinths and plinths with drawers in H3. At the side an opening through a small door has also been formed for easy access to the electrical lines.
  • The installation work was carried out by the company Nau Großküchentechnik.
  • Leoni Bordnetz-Systeme was enthusiastic about the great cooperation between all the partners. “We’ve been working to capacity for a month with excellent results”, commented the member of the Leoni internal committee, Paul Zimmermann. With the new kitchen four different daily menus can now be prepared.
  • “As a design firm with many years’ experience we seek out companies like Ambach, which look to the future and are always ready to collaborate on developing new solutions. The Ambach machines have excellent quality and their multipurpose configuration allows work with the right degree of flexibility”, added Günter Götz.

WELLNESS RESORT QUELLENHOF – HOTEL PARK

WELLNESS RESORT QUELLENHOF HOTEL PARK

Project : Wellness Resort Quellenhof – Hotel Park
Category : 5-star hotel
Where : Merano – Italy
Line : System 900 Double Service
Partner : Niederbacher

The Resort Quellenhof is a paradise for well-being and activity holidays. Just 10 kilometres from Merano, with its high-quality facilities, it offers multiple activities organised within the wonderful scenery of the alpine landscape. Among the accommodation facilities which are part of the Resort the Hotel Park was designed for the requirements of more demanding guests. A haven of luxury, also known for its sophisticated cuisine, served in the very attractive panoramic restaurant.

The kitchen carries the signature of Chef Michael Mayr. Alongside his team of as many as 40 people, the Chef Mayr delights guests with a high-quality à la carte menu and theatre cooking to transform a holiday in Alto Adige into an unforgettable culinary experience too.

The requirement

  • The Hotel Park needed a new kitchen to best meet the needs of around 120 guests. The kitchen had to be extremely high performance to ensure top productivity, without forgetting design. The aesthetic aspect in fact has its importance on a par with other features.
  • The space in the kitchen is limited: it thus became an actual challenge to succeed in finding made-to-measure equipment to exploit to the full the area available and achieve the required results.


The solution

  • The Ambach System 900 Double Service line was found to be the ideal solution for meeting the needs of ruggedness, efficiency, hygiene and high productivity of the hotel. The range installed in the Double Service version with dual controls allows simultaneous work on both sides, optimising the limited space available.
  • Many à la carte foods can be enjoyed in the restaurant. Every day the kitchen prepares between 120 and 140 different menus, each with as many as six courses.
  • The renovation work on the hotel lasted a total of three months, while installation of the kitchen lasted two weeks and ended in April 2016.
  • The work was carried out with invaluable support and coordination from the company Niederbacher with great team spirit.