Foodservice Equipment & Supplies


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COVER STORY 74 ALI GROUP AROUND THE WORLD A Full House of Delicious Food The Paradise City Casino in Incheon, South Korea, sets a new standard for South Korean hospitality. This property contains not just a casino but also a 711-room luxury hotel, spa, convention center, shopping mall and more than 20 restaurants and foodservice outlets, ranging from high-end Italian to an international buffet. Daeryung Co. Ltd. equipped the resort's 20 back-of-the-house kitchens, eight open kitchens and 10 bars. "This project was an historic and remarkable project in the Korean kitchen field due to its huge scale, which required a design that could perfectly drive everything in a smooth way from the kitchen to the table," says Daeryung Project Manager Hwang JungHoon. JungHoon chose islands from Ambach's System 700 and System 850 lines as part of the equipment package. The System 850 islands were in- stalled in the hotel's main show kitchen and pizza kitchens, while the more compact System 700 lines were used in the back-of-the-house kitchens. "Ambach islands are both heavy-duty pieces of equipment and pieces of art, and [they] also meet our strict standards when it comes to hygiene, reliability and high performance," JungHoon says. Paradise City Casino sous chef Lim HeeDo has been impressed not only with the design of the Ambach but with its performance as well. "Customers should taste the food with their eyes, nose and mouth, and the layout of this kitchen means I can fulfill that. My team's first impres- sion was 'wow,' due to the Ambach island's black finish. They are also super-satisfied with its performance, user-friendliness and safety." Hospital Food, Freshly Prepared While local sourcing may be all the rage in high- end restaurants these days, it's less common among healthcare foodservice operators. But that's exactly what the AZ Zeno Hospital in Knok- ke, Belgium, is doing. "We want to create a healthy environment, not just for the patients but also for the doctors, nurses and colleagues working here," says hospital Kitchen Manager Pieter de Smet. The hospital sources its food locally and pre- pares it fresh daily. AZ Zeno has more than seven acres of land where it grows its own vegetables and herbs; fish served at the hospital comes from the coast less than a mile away. The menu features four or five choices of meat, fish or vege- tarian items; the vegetarian option changes daily. Staff make everything from scratch. "We make every- thing here," de Smet says. "The stocks, the sauces, everything." And culinary staff pre- pare patient meals to order. "I have an excellent staff of dietitians who visit every patient every day to discuss their meals," de Smet says. "We try to be as flexible as we can with patients' wishes. I don't like to have a set menu card." A number of Ali Group companies help the AZ Zeno Hospital produce this high-quality food: Metos cooking and chilling equipment; Burlodge carts and trolleys; Friulinox blast chillers and refrigeration equipment; Wexiödisk dishwashing machines and a Rendisk waste management system.

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