For over three centuries, the Irle Brauhaus in Siegen has stood for authentic cuisine and warm hospitality. Head chef Jochen Ziering runs the traditional establishment with passion and high demands on quality. His team looks after 150 to 330 guests every day - serving hearty knuckle of pork dishes to fresh goat cheese salad.

With a rising workload, seasonal peaks and new eatery concepts, for example, a container kitchen in the beer garden, the existing kitchen equipment was being stretched to its limits. "We prepare 150 to 330 meals every day. So, you need equipment that is fast, reliable and flexible," says Ziering. The challenge is how to achieve high productivity and maintain consistent quality, while at the same time relieving the load on the team instead of overworking them.

With the FlexiChef^®, the kitchen has a central appliance to process vegetables, sauces, stocks and braised dishes. The integrated pressure cooking function reduces cooking times considerably, ensuring more compact and plannable processes. The automatic cleaning system (SpaceClean^®) also has a positive impact on the daily routine. It operates automatically, reduces the workload and saves time previously required for manual cleaning steps.

In addition, various versions of FlexiCombi^® appliances ensure necessary flexibility. Depending on workload, time of day or food requirements, production can be adapted easily to meet any needs.

The MKN countertop contributes to this structured workflow. A one-piece surface and a hygienic design as well as fast cleaning cater for clearly defined cooking zones and a workplace that is always kept clean.

That technology develops alongside daily operations is evident in the beer garden's new container kitchen. The modularity of MKN equipment enables it  to be adapted to this kind of extension and set up at other locations.

Kitchen processes have accelerated significantly. What used to take thirty minutes, is now cooked in a few minutes and is still consistently reproducible. The new cooking block with sealed surfaces and clear work zones also ensures cleanliness without additional work. There are just no dirty corners and cleaning is done in the shortest amount of time. There is also notable change within the team. Less routine work and fewer monotonous cleaning steps, operation is clear and easy to follow and there is a significantly stronger focus on food preparation. Despite the high guest volume, a wide variety of food ranging from classic knuckle of pork dishes to goat cheese salad is still available, all cooked impressively fast and in consistent quality.

Head chef Jochen Ziering sums up personally: 'I've seen many kitchens in almost 40 years, but this is one of the greatest.'