The kitchen I arrived at in search of my ideals. Introducing the restaurant's kitchen equipment and commitment to the kitchen environment.
The first store, "Ponte Vecchio," meaning "old bridge," opened in 1986. Ten years later, the store relocated to Tenmabashi, where we meticulously planned the equipment, which had been revised multiple times before, and opened a store with diverse concepts. After several renovations and relocations, 18 years after the opening of the first store, we were able to complete a kitchen that was close to our ideal at our main store in Kitahama in 2004. In the presence of our kitchen design partner, Mr. Takemoto from Zouya, we spoke with Chef Yamane of Ponte Vecchio about our commitment to restaurant kitchen equipment and environment, as well as our ongoing evolution in store creation. For more details, please check the PDF download below. [Overview] ■ A clear concept for store creation ■ Work efficiency and kitchen planning ■ How did you meet Mr. Takemoto? ■ Improving kitchen environments for a good team ■ What is the image of the store you want to expand nationwide? *For more details, please refer to the PDF document or feel free to contact us.
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【Other Overview】 ■What are your expectations for ventilation and other facilities? ■Attention to detail, even for things that are not visible *For more details, please refer to the PDF document or feel free to contact us.
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HALTON Corporation is a company that primarily develops and proposes systems and products to improve indoor environments. Established to address the harsh natural conditions of Finland, we specialize in the indoor environment sector and are a leader in the industry, proposing innovative products and systems with high profitability. Our highly efficient ventilation systems have been developed, designed, and manufactured for over 40 years, boasting a wealth of achievements worldwide. The knowledge we have cultivated and our flexible approach deliver a high level of customer satisfaction that cannot be matched by other companies.
