The Well Spa and Bathhouse Resort in Kolbotn is a sanctuary for the soul a few kilometers outside Oslo. At 10,500 Sq M it is the largest Spa resort in the Nordic countries comprising of 11 swimming pools and ice baths, 15 saunas and Turkish baths, 7 shower experiences, a Japanese style Onsen hot springs bath and an oriental Hammam. Complemented by relaxation rooms, a beautiful restaurant and several bars in idyllic surroundings this makes The Well a genuine paradise for mind and body.
- Metos installed a 4.5m long Ambach System 850 line in the main kitchen 2020. The next phase of the development was the design and installation of an open kitchen for the 8th floor Restaurant Mori, an Asian themed restaurant with references to the traditional Japanese Kaiseki style. Situated in the 8th floor the Asian specialties can be enjoyed with a spectacular view over the nearby countryside.
- The kitchen had to meet the requirements for this specific type of cuisine and being open to the guests, needed to have a clean, aesthetic design, in keeping with the restaurant. Located at the top of the building, the cooking island also needed to have a compact design to both simplify access and to save space in a compact kitchen.
- A cooking island of System 850 appliances with a 1-piece hygienic top was chosen, in order to have powerful equipment in a modern design.
- The cooking suite includes 6 induction cooking zones and 1 induction wok for maximum flexibility and power, designed with the restaurant menu in mind.
- For ease of installation, Ambach pre-wired the suite at the factory and included an MCB Board in order to have only 1 single electrical connection and isolators for each machine integrated within the cooking island.
- The MCB Board was integrated at the back of the suite in order to maintain a clean design at the front. The top and the sides of the cooking block are welded in 1-piece for maximum hygiene.
- Away from the main cooking block is an Ambach Electric Lava Stone grill. A fantastic alternative to Charcoal grills, especially in places where solid fuel cooking is not allowed due to local regulations.