Bringing together the core components of the professional kitchen environment with domestic design touches, the Abimis kitchen from Prisma aims to offer the best of both worlds…
Italian kitchen manufacturer Prisma has launched its professional kitchen-inspired design Abimis. Centred on the role of the chef, the kitchen has been designed with practicality in mind and aims to ensure every movement in the space can be smooth and logical.
Conserving, preparing, cooking, serving and washing are the five phases that Prisma says forms the basis of every chef’s routine and which it says have been at the forefront of the creative thinking behind this range.
Designed by the architect Alberto Torsello and hand-crafted in Italy, Abimis kitchens are made entirely from stainless steel, are join-free and highly impact resistant. The stainless steel surface is orbitally polished to make scratches and marks difficult to see and to give the kitchen a warmer and softer look. The attention to detail extends to specially designed hinges which are made from steel, recessed and welded in place.
Ergonomics is key to the design. The base is recessed by 20 cm to let the cook stand near the worktop, and the worktop itself is a single piece with a non-drip edge to contain accidental spillages. Storage compartments are fully sealed and incorporate deeper than usual shelves – 75 cm – that slide out to provide easy access to contents. The range control panel is set at an angle for maximum visibility. All accessories are made to the standard measurements of the catering industry standard Gastronorm system so that pans and trays can be moved instantly from the storage unit to the sink, fridge, or oven, reducing food preparation times and handling.
A ventilated refrigerator and a plate warmer are fitted in drawer units under the worktop where they are easily accessible. The cooking range is equally ergonomic and can be specified with various different types of cooking element (including gas or induction), all conveniently located and sized to match actual pan dimensions. The cooking elements themselves can range from the domestic to the professional, depending on the needs and preferences of the home chef.
All internal and external joins are welded and rounded, offering what Prisma believes is a major advantage in terms of safety and hygiene. The range control knobs are specially shaped for a safe and anatomical grip, and can also be removed for washing. The range is accompanied by an extractor hood with a remote motor. Abimis also caters for the disposal of wet waste – a refrigerated waste unit can be fitted to maintain a temperature of 6°C, minimising the development of bacteria and unpleasant odours.
Although based on a system created by Torsello, Abimis is flexible enough to be custom-designed to suit the needs of its user, and each kitchen will bear its own unique number.
Torsello said: “Prisma has been producing customised kitchens for 30 years and has a good understanding of professional catering techniques. There are no limits to what Prisma can do with stainless steel and they can even integrate materials produced by other Italian craftsmen in their kitchens.
“This experience gave rise to the idea of offering kitchen designers and passionate chefs a domestic kitchen that has been completely redesigned from the very basics – ‘ab imis’ to use the Latin expression.”
He adds that the aim is to see the kitchen not as a set of furniture items, but in terms of its central player – the chef, and his or her actions and movements. “To achieve this, we have redesigned every single aspect of the kitchen, starting from the arrangement of its component parts, to maximise functionality and to enable all movements to be smooth and fluid.
“Our ambition is to merge design, technology and craftsmanship to help people express their passion for one of this world’s most ancient and basic activities – preparing food.”
Prisma | www.abimis.com