Project : Spittal hospital
Category : Hospital
Where : Spittal, Austria
Line : Ambach System 900
Partner : Lugama

The Spittal hospital is a piece of history of Carinthia.
Built in far-off 1191, it gave its name to the Austrian town of Spittal an der Drau.
With as many as 236 beds, 14,000 in-patients and over 41,000 outpatient appointments in a year, Spittal is the largest hospital facility in the town.
More than 400 employees work every day to make the hospital not only a highly professional and efficient structure but also a comfortable and welcoming environment for all patients.

In recent years restructuring work has been carried out to extend the central part of the structure and ensure an even higher service level.

The request

  •  The Spittal hospital needed to remodel the kitchen. The new equipment must be high quality and high performance. 
  • The structure is impressive and the kitchen has to match this: every day from 2,500 to 3,000 meals are prepared. 
  • The new kitchen has to ensure the highest levels of hygiene, a crucial factor, particularly so for a hospital facility.
  • The work has to be completed in a short space of time as the distribution of meals to patients cannot be interrupted.

The solution

  • The Spittal hospital opted for the Ambach System 900 line, a perfect solution for high volumes thanks to its considerable ruggedness and efficiency.
  • The kitchen installed consists of a block with a single hygiene surface and glass ceramic hob.
  • The sides are welded seamlessly with an inside compartment with rounded corners.
  • The installation work was performed at high speed with good coordination and everything was completed in just 3 days.
  • The project partner was Lugama, consultancy located in Mauterndorf, Austria.
  • The various phases of the project were coordinated perfectly and performed without any difficulties.
  • The chefs valued the solution highly as it was considered exactly in line with their needs and requests.
  • The installation completed, Ambach dealt with commissioning and start-up of the block via a training course for the chefs.