Top Mountain Crosspoint at Obergurgl, Austria
The Highest Top Kitchen in Europe:
Wolfgang Schwarz's Kitchen in Top Mountain Crosspoint in Obergurgl
Knowing well that a good kitchen requires an equally good and functional technology, Attila and Alban Scheiber opted for the thermal cooking system of the Swiss large kitchen fitters Salvis with the environmentally friendly Salvis-GreenVAC vacuum technology which has been successful for over 20 years. They considered it to be the most effective and above all the most economically and ecologically best deal for the high alpine zone. The kitchen is designed for a rapid supply at the busiest time and was planned and carried out by Salvis using the latest technology. The cuisine suite "Salvis Vision PRO 1700" for example stands on a tiled base within the kitchen, thus creating optimal conditions for cleaning and hygiene. The individual equipment is built in precisely and with a continuous work bench with no joints. For the posts of "saucier" and "poissonier" there are thermal facilities – near to the three Grossfeld stoves of the induction ovens (at 8 kW) - a vario roaster for meat and fish as well as a hold-o-mat and two warming drawers. Opposite is the post for the entremetier next to another five induction stoves as well as a fryer, a salamander and a pasta cooker. Cabinets, refrigerators and deep freezers, work surfaces, wall cabinets and shelves, all made of H2-stainless steel. The dirty dishes are brought directly by the waiters to the dishwasher. An efficient Hobart dish washer with return, loading and unloading tables ensures a smooth washing process at over 2,000 meters altitude. The compact multifunctional machines prove to be especially space saving and are flexible and ergonomic. Four large cooling cells (- 18 and + 4 °C) are installed backstage close to the posts, likewise ideally ensuring a pioneering efficiency.