The Hotel Anklamer Hof in Anklam, Germany, is a prime example of how historic buildings can be successfully converted into modern hotels without compromising functionality and sustainability.
With its 73 rooms and state-of-the-art restaurant, the Anklamer Hof is a popular destination for guests from worldwide. One of the keys to its success lies in its use of HOBART technology, ensuring efficient and cost-effective waste and warewashing practices.
Converting a historic building into a hotel is no easy feat, but F&B manager Torsten Hellmann rose to the challenge. With his 43 years of experience and knowledge as a chef, he knew exactly what it took to design and equip a modern kitchen that would meet the demands of a busy hotel.
Every detail, from the epoxy resin floor to the digitized ordering system, was carefully planned and executed to ensure maximum efficiency and minimum waste.
Waste Disposal
One of the standout features of the Anklamer Hof kitchen is its waste disposal system from HOBART. Instead of relying on traditional bins and buckets, the kitchen staff uses a modern, closed system that is both odourless and cost-effective.
The BiComTec system from HOBART, which uses compressed air conveyance and flexible pipe routing, is the perfect solution for a historic building where space is at a premium. With two 2,500-litre tanks in the basement, the system is fully automatic and can easily handle organic waste from the kitchen.
Warewashing
In addition to its waste technology, the Anklamer Hof also relies on HOBART dishwashers to ensure that every glass and dish is perfectly cleaned. Two PREMAX glasswashers with TOP-DRY technology and reverse osmosis at the bar and in the event, area ensure that no employees waste valuable time polishing glasses. Two hood dishwashers in the wash-up area wash kitchen utensils and regular dishes separately, saving resources with every wash cycle.
Technology’s Role in the Kitchen
By investing in state-of-the-art warewashing and waste technology from HOBART, the Anklamer Hof has reduced its environmental impact, saved money on waste disposal and cleaning costs, and improved the overall efficiency of its kitchen and restaurant.
As Torsten Hellmann himself notes, “Today every restaurateur simply has to work efficient [sic.] and cost-covering.” The Anklamer Hof is a prime example of how one can do this.
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