Kamienica Konczakowskich
Challenge
The restaurant Kamienica Konczakowskich required a kitchen back-of-house that would fully unlock the team’s potential while ensuring consistency and reliability of service. A key priority was designing a dishwashing area that delivers maximum efficiency within a limited space, as well as equipping the thermal processing zone with solutions that guarantee precision and operational flexibility. The challenge lay in combining ergonomics with modern technology in a way that makes daily work not only efficient, but also comfortable for the staff.
Solution
As part of the project, we delivered equipment that significantly enhances ergonomics and efficiency:
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Hobart Profi TLW hood-type dishwasher – featuring two independent washing levels, it doubles washing capacity without requiring additional space. An ideal solution for kitchens where both time and optimal space utilization are critical.
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Convotherm Mini Easy Touch combi oven – a versatile, compact appliance that fits perfectly on a standard countertop. In large kitchens, it serves as a secondary oven, while in smaller establishments, it functions as the main unit for thermal processing.
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Convotherm maxx Pro Easy Touch boiler-based combi oven – equipped with patented retractable doors, providing full access to the chamber even in tight kitchen spaces.
The oven also features the advanced ACS+ system, which includes:
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Crisp&Tasty – intensive dehumidification and hot air circulation for perfect crispness.
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Self ClimateControl – automatic adjustment of humidity levels inside the chamber according to the type of dish.
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HumidityPro – precise manual humidity control during cooking and holding.
Profi TLW
Hood-type dishwasher Hobart Profi TLW – equipped with seven automatic wash cycles, including short, standard, intensive, starch-removal, continuous, hygiene, and kitchenware programs, allowing the washing process to be precisely adjusted to the type of soiling and kitchen workload. The unit features thermal and acoustic hood insulation, improving user comfort and energy efficiency, as well as an automatic cleaning program that helps maintain a consistently high level of hygiene.
Results
The implemented solutions significantly improved the efficiency and organization of the kitchen workflow at Kamienica Konczakowskich. The dishwashing area achieved higher throughput while maintaining consistent hygiene standards, even in periods of increased workload. The thermal processing zone gained greater precision and flexibility, which translated into smoother service and better control over preparation processes. Overall, the kitchen became more ergonomic, predictable, and comfortable for the team, supporting both quality and speed of service.
Summary
The project at Kamienica Konczakowskich demonstrates how modern technologies can be successfully implemented within a demanding historic setting. It is a back-of-house that combines compact design, ergonomics, and efficiency, creating a stable working environment for professional gastronomy.
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