Soul food, speed and sparkling cleanliness at Burgerlich Hamburg
One tap and dirty dishes and food waste are history
Don’t go looking for menu cards at Burgerlich in Hamburg. Place your order using a tablet and you'll have your personalised burger with homemade chips and sides before you know it. You can see just how well oiled this machine is at lunchtime when an average of 200 meals are served in 150 minutes. That kind of feat can only be achieved when the warewashing technology can keep up.
‘I think MEIKO really has the cleverest solutions for this,’ says Sven Freystatzky, one of the founders and managing director. The warewashing technology is easy to use, too, so operators can be more confident and, therefore, hygiene standards are assured. The burger chain has now opened its third restaurant, where these needs are met by two M-iClean U undercounter dishwashing machines and a M-iClean H hood type dishwashing machine from MEIKO. The M-iClean H in particular is valuable because the integrated automatic hood system facilitates the movements that staff need to complete, making them easier and more ergonomic. The M-iClean H hood descends with just a light touch.
Co-founder and managing director Sven Freystatzky in his third Burgerlich restaurant on Gänsemarkt in Hamburg.
An M-iClean U in the lower bar area at the Burgerlich ensures spotless glasses.
Want to know one of the reasons they chose Meiko warewashing technology? Because it makes life so easy for operators! Just like you can see here with the integrated automatic hood system on the M-iClean H.
Sven Freystatzky believes the advantages of the BioMaster are obvious: significantly improving hygiene, eliminating energy costs for cold storage and creating more space for the important things.
Lunchtime sees one meal go out every 45 seconds, so workflows in the kitchen need to be finely tuned – from receiving the order right through to the warewashing technology and wet waste disposal.
Every touch counts: first the lightly toasted bun, then the sauce made to a secret recipe and the perfectly grilled patty followed by the lettuce, tomato and onions to finish.
The tablet used for orders is integrated into the walnut table. It rises out of the table at the touch of a button so you can order, then it disappears again.
Sven Freystatzky swears by MEIKO for wet waste, too – or more to the point, by the BioMaster food waste treatment system by MEIKO GREEN Waste Solutions: simply place all kitchen waste and leftovers into the feeding station and press the button – that's it! The waste is transformed into biomass and piped into a tank away from the restaurant itself using a closed system. Burgerlich’s tank is in the next-door cellar. Here, everything is stored in the minimum space possible. It is odour free, pest free and does not need to be chilled. Once the tank is full, it is pumped out and the content sent to a biogas plant to generate sustainable energy. ‘For me personally, it is the cleanest way to dispose of my organic waste. Everyone in the food service business should get one of these machines, if only for the hygiene benefits.’
Most other restaurants use waste bins stored in a chilled and aired room. That means giving up valuable space. ‘It's just maths,’ explains Sven Frystatzky, while he considers when he actually started earning money with his food waste treatment system. It turns out, the investment pays for itself after around four years.
Dishwashing machines and food waste treatment systems for food service
