FIVE THEMES TO TELL HOW THE KITCHEN THAT REDEFINES HOME COOKING CAME INTO BEING.
THE ORIGIN.
Abimis kitchens are created by Prisma, a company with thirty years of experience in working with stainless steel and producing professional catering kitchens (pages 6-7).
THE IDEA.
Abimis kitchens are a whole new approach to cooking in the home. Made to offer the home chef a truly professional cooking environment, they have been designed and perfected through close collaboration between a master chef, an expert designer and a craftsman in stainless steel (pages 8-13).
THE SOUL.
The cooking process consists of a sequence of operations that can be divided into five basic phases: storing, preparing, cooking, serving and washing (pages 14-61).
THE COMPOSITION.
Versatility and modularity allow the cooking environment to be configured according to a vision shared by interior design and catering technology (pages 62-65).
THE SYNTHESIS.
The Abimis concept, presented in ten points (pages 66-67). 4
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THE ORIGIN.
SUPERB CRAFTSMANSHIP AND INTELLIGENT TECHNOLOGY, FOR A KITCHEN BORN OF PASSION. The soul of Abimis kitchens is forged from the purest stainless steel, worked by skilful hands that have been making professional kitchens with passion and commitment for the last thirty years. Prisma’s professional kitchens are made to measure for the world’s restaurants, bars, canteens and cruise liners. The professional character of Abimis kitchens originates among the people and technology of Prisma, a company that knows how to blend traditional craftsmanship with innovative production technology. Abimis kitchens are made with a clear focus on quality, hygiene and safety to bring the ultimate in kitchen design within the reach of the home chef.
THE PROJECT.
WE WENT BACK TO THE BEGINNING TO DESIGN A KITCHEN CAPABLE OF INTEGRATING PROFESSIONAL FEATURES IN DOMESTIC SPACES. AND TO FOCUS ON THE ESSENTIALS OF KITCHEN FUNCTIONALITY. Abimis is a whole new approach to home kitchens, created from an original idea through close collaboration between three professional figures: designer, craftsman and chef. The designer developed the guidelines for merging ergonomics with rational design and stylish looks, and for returning to the essentials of food making, centred around the act of cooking. Prisma’s craftsmen worked and shaped the stainless steel to give form to ideas. The chef contributed his own professionalism by breaking the kitchen down into functional elements so that all five phases in the food making process can be performed in a logical sequence. The result is a kitchen dedicated to the passion of home chefs committed to cooking like professionals.
THE SPACE.
THE CHEF NEEDS TO MOVE AROUND A SPACE IN WHICH EVERYTHING IS SIMPLE, FLUID AND SEQUENTIAL. Cooking food is like a magical dance that transforms and enhances nature to please our senses. Abimis kitchens attach a great deal of importance to space for movement so that the chef’s every action can be simple, fluid, and sequential. Everything is where it should be and every component is located where it can be reached and used instantly. Without wasting time. So that every second can be dedicated to cooking.
THE MATERIAL.
AISI 304 STAINLESS STEEL. LIVING, LASTING AND PURE. Stainless steel is both technical and aesthetic, and the first choice of top chefs for the creation of their masterpieces. Stainless steel is the perfect material for hygiene because it is so easy to clean and biologically neutral. It resists corrosion and high temperatures without alteration. And it is ecological and 100% recyclable. Stainless steel ages extremely slowly and never loses its original characteristics. Thanks to their polished finish and extra-thick work top, Abimis kitchens will remain fascinating and functional throughout their lifetime, as on the first day.
THE SOUL.
STORING, PREPARING, COOKING, SERVING, WASHING. These are the five phases into which the cooking process can be divided. They form a sequence of movements and actions consolidated by experience. They also indicate the most effective way of managing space and time. 14
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RESERVED PLACES. MODULAR CONTAINERS: FROM STORAGE UNIT TO FRIDGE, OVEN AND SINK.
STORING
EVERYTHING HAS TO BE TO HAND WHEN YOU NEED IT. Efficient storage is the best-kept secret of the chef who knows that great cooking requires good organisation as well as passion. It is also the key difference between a standard domestic kitchen and one with a professional soul, like Abimis. Ingredients need to be stored in hygienic and easily accessible places. Food that has been prepared and cooked with care deserves to be kept properly until ready for serving. 18
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STORING
PULL-OUT SHELVING FOR FULL USE OF AVAILABLE SHELF SPACE. INTERNAL SPACES DESIGNED TO ACCOMMODATE GASTRONORM PROFESSIONAL CONTAINERS. REFRIGERATED AND AMBIENT TEMPERATURE STORAGE UNITS WITH ROUNDED CORNERS FOR EASIER CLEANING.
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STORING
34,1 5
38 6,5
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25
2,5
6,5
4,5
8,2
17,6 13,6
3,4
2,5
20,5
R4
,1
EVERYTHING HAS BEEN REDESIGNED. EVEN THE STAINLESS STEEL HINGES ARE MADE TO LAST FOREVER. WITHOUT ADJUSTMENT.
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STORING
ERGONOMIC HANDLES INTEGRATED IN THE DOORS. INTERNAL COMPARTMENTS MADE ENTIRELY IN STAINLESS STEEL AND WELDED TO ELIMINATE GAPS. ROUNDED CORNERS FOR THE HIGHEST POSSIBLE STANDARD OF HYGIENE.
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CRASH TEST. WORKTOPS ARE IN EXTRA-THICK STAINLESS STEEL.
PREPARING
CUTTING, DICING, CRUMBLING, BEATING, DEBONING. How many different actions do you perform in the kitchen? And how much space do you need to perform them well? A lot, with everything laid out where it is to hand when needed. Proper preparation is essential to the success of all your dishes. Ingredients have to be to hand, easy to reach and easy to prepare.
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PREPARING
WORKTOPS WITH NON-DRIP EDGES AND INTEGRATED SPLASH BACKS.
AMPLE STORAGE FOR FREQUENTLY USED UTENSILS.
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PREPARING
75 CENTIMETRE HIGH WORKTOP MADE FROM 25/10 STAINLESS STEEL. ROUNDED CORNERS FOR EASY CLEANING. WORKTOP AT AN ERGONOMIC HEIGHT. RECESSED BASE FOR FREE FOOT MOVEMENT AND EASIER ACCESS TO THE BACK OF THE WORKTOP.
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PREPARING
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BUSINESS CLASS SPACES. RINGS ARE ARRANGED TO SUIT THE SIZE OF REAL PANS, SO THERE’S ROOM FOR EVERYTHING.
COOKING
THE VERY ESSENCE OF THE KITCHEN. This is the phase when everything changes. This is the moment in which the skill and passion of the chef adds aroma and flavour to nature. The inspiration of the chef and his passion for trying new recipes and adding creative touches to old ones all find expression in the act of cooking. This is the phase that turns ideas into great food, the phase in which pots and pans dance and sing with the age-old sounds of boiling and frying.
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COOKING
DEDICATED COMPARTMENTS FOR DOMESTIC OR PROFESSIONAL OVENS, BLAST CHILLERS, AND VACUUM UNITS. RINGS AND HOTPLATES SIZED AND ARRANGED TO SUIT REAL POTS AND PANS. ERGONOMICALLY ANGLED CONTROL PANEL, TOTALLY LEAK-PROOF FOR MAXIMUM SAFETY, AND FULLY INSPECTABLE FOR EASY MAINTENANCE.
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COOKING
ULTRA-POWERFUL EXTRACTOR HOOD WITH EFFECTIVE LIGHTING FOR KEEPING EVERYTHING UNDER CONTROL. PROFESSIONALLY SOURCED COOKING ELEMENTS LIKE THIS STAINLESS STEEL HOTPLATE WITH GREASE DRAINAGE CHANNEL.
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PERSONAL THERMARIUM. A WARMING DRAWER KEEPS PLATES ALWAYS AT THE RIGHT TEMPERATURE.
SERVING
COLOURS AND FLAVOURS. Creativity takes on form and substance. What pleases the eye is more certain to please the palate. Serving is a refined art that demands a tasteful and pleasing contrast of colours and a clever association of foods of different consistency. A properly equipped, convenient and functional space is essential to serving food effectively.
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SERVING
HEATED DRAWERS UNDER THE WORKTOP FOR KEEPING PLATES AT THE PERFECT TEMPERATURE FOR SERVING.
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AIR-CONDITIONED RUBBISH COLLECTION. THE ORGANIC WASTE UNIT IS REFRIGERATED WTO 6째C TO PREVENT THE PROLIFERATION OF BACTERIA AND ODOURS.
WASHING
CLEANLINESS AND HYGIENE ARE ESSENTIAL INGREDIENTS IN ANY GOOD KITCHEN. After use, kitchens need cleaning. Inevitably. Your passion and desire for cooking can only grow in a perfectly hygienic space. Abimis kitchens stand out for the ease with which they can be cleaned and for the spaces dedicated to the cleaning of tableware, cookware and utensils. With truly professional solutions.
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WASHING
REFRIGERATED (6째C) WASTE UNIT TO NEUTRALISE UNPLEASANT ODOURS AND PREVENT THE PROLIFERATION OF BACTERIA.
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WASHING
SINK LARGE ENOUGH TO ACCOMMODATE EVEN THE LARGEST PANS. ROUNDED CORNERS FOR EASY CLEANING. COMPATIBLE WITH GASTRONORM CONTAINERS.
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COMPLETE SERVICE AND A LA CARTE MENU. ABIMIS OFFERS A WIDE RANGE OF SPACE SOLUTIONS TO MEET THE NEEDS OF YOUR OWN KITCHEN.
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THE COMPOSITION.
DESIGNED FOR MAXIMUM MODULARITY. Abimis kitchens always start from a design to add movement to your passion for cooking. Abimis kitchens are made for versatility, and can be configured to meet your needs. Abimis kitchens are made to serve a purpose, and are the result of interaction between interior designer, craftsman in stainless steel and master chef. 62
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THE MODULES H 464
H 696
H 1392
MATERIAL COMBINATIONS
Appliances Module 1 696x464
Module 2 1392x464
Module 3 464x696
Module 4 696x696
Module 5 850x696
Module 6 1392x696
Module 7 746x696 refrigerated drawers
Module 9 696x696 warming drawers
Module 8 746x696 waste bin
Module 10 464x1392
Module 11 696x1392
Stainless steel can be combined with other suitable kitchen materials.
EQUIPMENT Hood
VARIOUS Induction
Fry top
Gas
Control panel
Knob
Niche
Cladding
Top
Backsplash
DETAILS COLOURS Sink
Side
Extension unit for corner
Plinth
Abimis kitchens can be painted in different colours on request.
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THE SYNTHESIS. ABIMIS REDEFINES THE VERY CONCEPT OF THE HOME KITCHEN. ABIMIS KITCHENS ARE TRUE “COOKING ENVIRONMENTS” AND NOT JUST STYLISH PIECES OF DOMESTIC FURNITURE. STARTING FROM THE BEGINNING. Abimis kitchens start from the very essence of cooking, and represent a contemporary way to adapt domestic space to the chef’s need for freedom of movement. ALL OUR EXPERIENCE. Prisma has been producing professional kitchens for top international chefs for thirty years. So we know what you need to cook well. EVERY LITTLE DETAIL IS IMPORTANT. Nothing is left to chance. Every little detail is designed and made with the passion typical of Italian craftsmanship. Everything serves a purpose: facilitating every phase in the cooking process. STORING, PREPARING, COOKING, SERVING, WASHING. Each of these phases has to be simple, fluid and sequential. Your time has to be optimised to follow the logical process of creating great food. And cooking has to be the central moment. WE ALWAYS HAVE THE CHEF IN MIND. Harmonious, sequential and smooth movement around the kitchen is essential for any chef. This is the basis on which every single Abimis kitchen is built. CATERING TECHNOLOGY AND INTERIOR DESIGN. A truly innovative and functional kitchen requires expert knowledge of professional catering and unrivalled competence in interior design. THE RIGHT MATERIAL. Stainless steel is exactly the right material for the needs of the kitchen. This excellent material is also fully compatible with today’s approach to ecology and sustainability, as it lasts virtually indefinitely and is 100% recyclable. MULTIPLYING SPACE. The logical, modular design of Gastronorm containers and professional catering accessories multiplies the amount of space available for use. For truly professional cooking, every day. COOKING FOR PASSION. Experience the satisfaction of cooking like a great chef, and share your passion. Whether for a few friends or a large reception, cooking is always a pleasure in an Abimis kitchen. THE KITCHEN YOU WERE WAITING FOR. Abimis is not just a new kitchen. It’s a new type of kitchen. For those who recognise and appreciate quality, in every possible expression. No ostentation, simply the essence. 67
Company: Prisma S.p.A. Design: Alberto Torsello Photography: Maurizio Marcato Styling: Cristina Chinellato Graphic concept and text: White, Red & Green Printing: Tipografia Sile Printed: January 2014
Prisma S.p.A. ∙ Via dell’Industria, 4 ∙ 31020 San Polo di Piave (TV) Italia T. +39 0422 8021 ∙ F. +39 0422 856188 ∙ www.abimis.com ∙ info@abimis.com