COMMERCIAL KITCHEN REFERENCES
There's a story behind every project. Curious to learn more?
Check out some examples of our work to date.
Logistics and re-planning to provide meals to patients without a central kitchen at Heidelberg University Hospital, VZM - Building 670 Im Neuenheimer Feld.
Heidelberg University Hospital – Planning Committee Clinical Project Management KSG Catering Management
Planning started in 2016
February 2018 – September 2019
Reconstruction of the scullery during ongoing use to meet new requirements and installation of the storage and picking centre for the cook & freeze system where the previous scullery was located.
ATC ADVANCED TRAINING EMBL HEIDELBERG
Staff restaurant at ATC Advanced Training, EMBL Heidelberg.
Planning started in Autumn 2006 and was finalised for a capacity of 500 meals per day in Autumn 2009.
In 2018, the kitchen and scope was increased to 1000 meals per day.
Planning the refrigeration technology, cold and frozen storage room construction for a conventional kitchen along with a serving and counter area.
Finger food served in the foyer for restaurant and congress catering, and the skybar.
Reconstruction of the main service building for the Stetten Deaconry.
Diakonie Stetten e.V.
Project manager at the deaconry: Margarita Wrana Tel.: 07151 940 -2390
Project manager at Brunnenkant: Dipl.-Ing Uwe Jakob
4000 – 4500 in need of food each day
Planning started in 2006
July 2011 – September 2012
Reconstruction of the cook & chill kitchen in the main service building
Complete planning for kitchen technology and meal distribution along with
Refrigeration technology and cold store construction, including interim solution in the tent kitchen
Reconstruction of the canteen at the University of Regensburg.
WILHELMINEN HOSPITAL IN VIENNA
Reconstruction of the main kitchen – cook & chill for the Wilhelminen Hospital in Vienna.
THE GREAT MOSQUE OF ALGIERS
Up to 2500 meals per day.
250 to 300 meals per day
Up to 2500 meals per day
1 upscale restaurant with 100 spaces
1 bistro with 40 spaces
1 restaurant with 40 spaces
1 canteen with space for 300 diners
1 congress centre used to feed 2000 (banquet-style)
1 fire station used to feed 30 diners/staff members
Construction began in 2008 – 2012
Foundation stone laid on 1/11/2011
Planning of refrigeration technology, cold store construction and small-scale refrigeration along with
Preparing a functional bid Service phases I – VI