Case study

Precision and consistency: Perfect slicing for three Michelin star restaurant

Few places put Bizerba's promise of precision to a tougher test than JAN in Munich. The result speaks for itself: mission accomplished.
Jan Hartwig has mastered the art of transforming the DNA of German cuisine into new culinary experiences. His personal philosophy as a three Michelin star chef is simple: be better today than yesterday. That mindset drives him to continuously refine both his cooking and the tools he relies on. The latest addition to the JAN kitchen is the Bizerba VSP manual slicer.
  • Experience
F
rom cured ham and potatoes to radishes, Jan Hartwig prepares every ingredient with exceptional care. Each component is intended to express its full potential in every dish. Flavor, texture and mouthfeel all depend on the exact slice thickness. Even fractions of a millimeter can change the sensory experience. That sets a high standard not only for the skill of his team but also for the slicer they use. Every cut must be precise and repeatable because every guest at JAN should receive the same level of quality. For Jan Hartwig, there is no room for compromise when it comes to slicing. He relies on Bizerba.
COMPANY
JAN
Located in Munich's Kunstareal district, JAN is one of Germany's leading restaurants. Executive Chef Jan Hartwig is one of only 12 chefs in Germany to hold three Michelin stars. He combines classical techniques with creative thinking to present a contemporary interpretation of German cuisine. The restaurant seats around 40 guests, features an open kitchen and focuses on regional products, responsibly sourced ingredients and a minimalist concept that keeps the culinary experience at the center.
  • 1 location
  • Around 20 employees across kitchen and service
  • Open four days a week
  • Recipient of multiple national and international awards, including being the only German restaurant listed in the World's 50 Best Restaurants 2025
Maggiori informazioni
The restaurant carries my name, so it couldn't be more personal. I welcome my guests into my home. It's a way to express who I am and take them on a journey.”
Jan Hartwig
Owner and Executive Chef, JAN
CHALLENGE

Processing premium ingredients with absolute precision

Working with exceptional ingredients such as truffles and Pata Negra ham comes with a special responsibility. Every gram should be used as efficiently as possible to support both sustainability and profitability. At the same time, every dish must meet the highest culinary and visual standards expected from a three Michelin star restaurant serving an international clientele.

Precision alone is not enough. The slicer also needs to be fast and intuitive to operate because timing is critical in both the kitchen and front of house. Every movement matters.

Equipment that keeps up with higher standards

Jan Hartwig is known for continuously raising the bar for himself and his kitchen. His equipment needs to evolve along with those expectations. His previous slicer was no longer able to meet the demands of daily service. He needed a machine with higher performance and greater precision, one capable of delivering the consistency required in fine dining.
SOLUTION

Consistently precise slicing

The Bizerba VSP manual slicer met Jan Hartwig's requirements in several ways. Its fine adjustment system delivers consistently precise slice thicknesses from 0 to 24 mm. Every setting can be reproduced accurately for each ingredient.

High quality blades and an adjustable product holder prevent ingredients from shifting during slicing, producing consistently clean cutting results. Tool free removal of components and the generous clearance between the blade and motor housing also make the machine fast and easy to clean, supporting efficient workflows in the demanding environment of a professional kitchen.

Compact design, efficient operation

Like every restaurant, fine dining operations face increasing costs for ingredients, labor and energy. Kitchen space is limited, so equipment must combine performance with a compact footprint.

The VSP meets these requirements with a space saving design that fits easily into confined work areas without sacrificing performance or efficiency. Intelligent drive technology also helps reduce energy consumption by providing only the power needed for the product being sliced.
“Since we started using the Bizerba VSP, we've become much more efficient and only need half the time at the slicer.”
Jan Hartwig
Owner and Executive Chef, JAN
“I've never worked with a slicer this precise. It saves time, reduces waste caused by additional trimming and ultimately lowers costs. It's a win for everyone.”
Peter Wiedner
Sous Chef, JAN
BENEFITS

Precision that supports consistent quality

The Bizerba VSP enables the JAN team to slice every ingredient to the exact thickness required with repeatable precision and efficient performance. It streamlines workflows, reduces waste and saves valuable time. Most importantly, it helps deliver the consistent quality that both the kitchen team and every guest expect from a three Michelin star restaurant.

I numeri chiave

0
chefs
0 '-7
course tasting menus
0 recipes
published in Jan Hartwig's first cookbook
The perfect slice is the foundation of the quality behind many of our dishes and ultimately our reputation.”
Jan Hartwig
Owner and Executive Chef, JAN
Componenti

The JAN solution

Affettatura
VSP with a compact footprint
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