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The clean solution

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.

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.