Dining at the Highest Level
The restaurant SPHERE by Tim Raue recently opened in the Berlin TV tower. Here, guests can experience Berlin from a bird's eye view and taste modern regional flavours. The highest restaurant of the capital relies on HOBART dishwashing technology.
Not only is the 360-degree view from 207 meters above Alexanderplatz a highlight, but SPHERE by Tim Raue also offers many culinary attractions – authentic, contemporary interpretations of Berlin and Brandenburg cuisine. Top-quality wines from the region and beyond are also available.
Grandma's Pork Knuckle and Vegan Steak
The menu is diverse: Königsberger Klopse (a kind of meatball), regional pikeperch, or pork knuckles made from Grandma Gerda's recipe are available, as are exciting vegan dishes. The chic SPHERE Bar serves cocktails, craft beers and wine, as well as a selection of snacks such as Berlin Currywurst or Boulette (Berlin meatball). The interior of this new Berlin hot spot is urban and casual, with the spectacular view over the city taking centre stage.
HOBART dishwashing technology ensures cleanliness in Berlin's highest restaurant. Getting the four new dishwashers into the TV tower's kitchen was a matter of millimetres. The biggest one, a rack-type dishwasher, barely fit into one of the two elevators. With the support of the on-site team, the HOBART service technicians mastered the task though.
Image source: SPHERE by Nils Hasenau
No More Polishing
60 employees look after the guests at SPHERE, 40 of whom are in service and 20 in the kitchen. Countless plates and glasses, as well as 2,500 pieces of cutlery every day are handled by them. The kitchen team has a unique tool for the cutlery cleaning: the new undercounter dishwasher from HOBART. Previously, staff had to manually polish each piece of cutlery after washing. Those days are over: the cutlery comes out of the dishwasher polished and can be used immediately. This leaves more time for conversations with guests.
Previously, the cutlery had to be soaked, run through the machine in a basket, and then each individual piece had to be manually polished by the staff. We've simplified all of this with the new machine: used cutlery goes in, polished cutlery comes out, and that's it.
(Sebastian Kubary, F&B Manager)
Efficient technology for busy times
At the SPHERE bar, an undercounter dishwasher with TOP-DRY technology makes manual polishing of glasses obsolete. Thanks to the patented HOBART feature, the glasses are dried in the machine immediately after washing, leaving no residue.
Plates, cups, and kitchen utensils go into in the largest machine, the CN rack-type model with integrated drying. In this configuration, it can process up to 200 racks per hour. When the restaurant is fully booked with 80 tables, its capacity is fully needed.
We've had HOBART technology in many of the restaurants I've worked in, and it's always been very reliable. We've also always had good service support when something went wrong. (Sebastian Kubary)
TOP-DRY DRYING
For the optimal drying result
Drying wet washware is laborious and time consuming: HOBART TOP-DRY drying provides you with first-rate drying results. Here, once the washing process is complete, the humid air is converted using a hydro-thermal energy storage system, and reintroduced into the wash chamber as hot drying air.
As the drying system uses humid air from the wash chamber and converts it into hot, dry air, there is no need for any additional energy consumption.
