The kitchen technology renovation of the Kempinski Hotel Corvinus Budapest involved a highly complex, multi-level, almost labyrinth-like kitchen system being completely rethought. The project affected numerous production, preparation, service, and back-of-house areas, while ensuring the hotel continued to operate at a consistently high standard throughout the entire duration of the construction.
The hotel itself operates on a large scale: it serves hundreds of rooms and suites, employs a large staff, and accommodates events of up to 450 guests on a daily basis. The kitchen infrastructure supporting this complex operation not only serves the restaurants, but also provides event catering, staff meals, and continuous room service operations.
The renovation was carried out in several phases, with strict logistical and operational coordination. During the project, modern, professional kitchen technology systems were installed, and preparation and production areas were redesigned and optimized for new workflows.
Among the completed developments are, among others, the vegetable and fruit preparation area, the meat preparation area, the cold kitchen, the pastry kitchen, various refrigeration and deep-freezing systems, operational and guest dishwashing areas, the back-of-house areas for room service, as well as the complete renewal of the kitchen infrastructure of several food and beverage outlets.
During the project, our team was responsible for the design and execution of kitchen and bar technology, with special attention paid to precise scheduling, maintaining uninterrupted hotel operations, and meeting the highest technological standards.
The Kempinski Hotel Corvinus Budapest project is an excellent example of how complex hotel operations, premium hospitality, and state-of-the-art kitchen infrastructure come together
Name: Kempinski Hotel Corvinus Budapest
Type: Hotel
Task: Kitchen technology design, supply, and installation of equipment
Areas Included:
- Production kitchen
- Banquet kitchen
- Vegetable & fruit preparation area; fruit cold room, vegetable cold room
- Cold kitchen
- Meat preparation area
- Pastry kitchen, chocolate preparation area
- Pastry cold storage and freezer rooms
- Dry goods storage
- Pot washing area (back-of-house)
- Staff kitchen
- Dishwashing area (for guest-used dishes)
- Room service preparation area
Equipment
- Custom-designed and manufactured counter systems, stainless steel equipment
- SAGI refrigerated work tables, blast chillers
- Olis induction cooktops, work tables
- Berner induction cooktops
- Rational combi ovens
- Sirman sterilizer
- Liebherr undercounter refrigerators
- Atrea active extraction ceiling system
- Hoshizaki ice machines
- Retigo proving cabinet and pastry oven
- Tefcold undercounter refrigerators and freezers
- Hatco heated holding equipment
- Gastros Swiss heated holding equipment
- Enofrigo wine cooler
- Mecnosud dough mixer
- Sirman mixer