In addition to the traditional butcher's trade, the Steiner Master Butchery also offers a wide range of catering options. In a 28m² kitchen, up to 600 meals are produced daily for various catering branches.
Claus Steiner, 2nd generation owner of the Steiner Master Butchery since 2012, places great value on the traditional trade and on sustainable innovations at the same time. When the butchery changed hands, the production and kitchen area was completely renovated and upgraded and extended to 120 m². Today, the small cooking area contains a VarioCookingCenter® 112+ and a 211+ alongside four SelfCookingCenter® units, whereby the washing load was dramatically reduced and the efficiency increased significantly. In addition to traditional butchery production, the company focuses on specialisation in various catering branches. The butchery offers seniors' catering, whereby the participating customers are supplied with freshly cooked lunches from Monday to Friday to their own front door. Four nurseries in the area are also catered with a healthy lunch. Then there is trade fair catering with traditional Franconian dishes such as dumplings with roast or pan-fried dishes. To round off the portfolio, the butchery also offers business lunches and corporate catering for lunch, buffets for weddings and an occasional party service on weekends.
The butchery chose the VarioCookingCenter® with the pressure cooking option, because all dishes have to be produced within a small timeframe. On a very tight schedule, meals are freshly cooked within the production hours of 7.30 am and 2 pm daily. "Why pressure? In order to always produce our products at the right time and without long downtimes, we decided to buy these appliances. The pressure cooking option reduces our cooking times significantly, which is very useful when the workload is high. Our mornings are so tightly synchronised that we are happy for every minute we can save," explains Claus Steiner.
On minimal space and with efficient use of the VarioCookingCenter® and SelfCookingCenter® units, it is possible to produce the food within a very short time and even take into account individual customer requirements. "When we talk with colleagues and tell them that in our own kitchen, we can cook batches of pasta within minimal time using only 20-30 litres of water and without any monitoring, and that these are even drained from the water automatically, they are very impressed," says Claus Steiner. "The Varios are extremely flexible and are also energy-efficient and take up minimal space. They are a real help in the kitchen for us, because with conventional production we would need at least one more person in the kitchen. And since it is very difficult to find good staff in the current skills shortage, we are very happy to have these appliances," says Mr Steiner.
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