- Founded in Nanjing in 2013
- 9 own restaurants with around 300 employees
- 20+ franchisees
It all depends on the perfect strip thickness
The perfect thickness of the strips is important when slicing so that the delicate, characteristic taste of each piece can be fully appreciated. This is why Niuzong used to rely on manual slicing by so-called "knife masters". However, due to the rapidly increasing demand, at some point they were no longer able to cope with the work in the desired quality. Even a very experienced knife master slices a maximum of 100 kilograms a day at Niuzong – considerable, but not enough in view of the constantly growing number of visitors.
100 kg of meat per working day? There is still potential
Cheng Yuanli, General Manager and owner of Niuzong Dian, recognized untapped efficiency potential here: he wanted to slice faster and with consistently perfect quality. At the same time, he wanted to relieve the team of heavy physical work, true to the philosophical principle of Guanzi, which places people at the center, as he explains. He set out to find a suitable slicing machine.
Powerful and durable
After extensive market research into suitable meat slicers, Cheng opted for the VS12 F manual vertical slicers from Bizerba. They are also suitable for larger products such as those processed at Niuzong Dian. The vertical carriage arrangement allows ergonomic operation in an upright posture – making work much easier for the operators.
Infinitely adjustable slicing thickness
The respective slicing thicknesses for the various cuts can be infinitely adjusted, ensuring precise slicing results strip by strip. Intelligent drive technology only ever applies as much force to the blade as is required for each individual cut. This ensures a particularly gentle cut, reduces energy consumption and significantly minimizes the heat generated by the machine. Cheng equipped all Niuzong locations and franchises with one to two VS12 F slicers each.
As much throughput as 5 knife masters
"One of the things that convinced us was the high output," says Cheng. With the VS12 F slicer, one operator can process up to 500 kilograms of meat per day. Or, as the restaurateur puts it: "One machine can be worth five good knife masters. In the busiest restaurants, the investment therefore paid for itself within just one month, in the others after just three to four months."
Easy introduction, simple operation
The teams were able to operate the meat slicers without any problems after a short briefing. The hygienic design of the systems also makes everyday work much easier, for example thanks to the convenient, tool-free disassembly of the dishwasher-safe components. A special cover is placed on the blade before it is removed, which can also be placed in the dishwasher. As the knife always remains securely enclosed in this way from removal to reinsertion, the risk of injury in Niuzong kitchens is significantly reduced.
Less food waste
Thanks to the intelligent motor control, the VS12 F heats up only minimally, even in continuous operation, so that the raw beef remains cool and fresh during slicing. This is particularly important because: "The quality of our hotpots depends crucially on the freshness of the meat," explains Cheng. He sees his goals – and more – achieved: "Bizerba helped us to establish standardized production across all locations, increase production speed and further improve the quality of the dishes. At the same time, we were able to significantly reduce food waste thanks to precise slicing." It would be a shame to lose the beautiful yellow beef.
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