Powerful cooking cutter for Bavarian delicacies in XXL quantities
Munich traditional butcher Magnus Bauch relies on technology from K+G Wetter
10 to 15 tons of production volume daily, at least one ton of Weißwurst per day – but this isn't about a large food conglomerate, rather a traditional Munich family butcher shop with a long history of artisanal preparation.
The shopfront on Thalkirchener Straße is classically simple, with red neon lettering. The entrance to the butcher shop and snack bar is on the right, and a narrow door to the retail area is on the left. It's only further back that you can guess how large the Magnus Bauch butcher shop really is. The production rooms extend over the entire area of two large townhouses – and two floors down into Munich's underground. For more than 70 years, meat specialties have been produced here for shops, restaurateurs, and customers from Munich and far into the surrounding area. Thanks to the Magnus Bauch butcher shop, guests from the Löwenbräuzelt at the Oktoberfest to the Käfer markets and snack counters at Munich bakeries can enjoy delicious food from the sausage kitchen day in and day out. And because Bavarian hearty food and the Oktoberfest and beer garden culture are also popular internationally, Weißwurst, Leberkäs, Bratwurst, and Brotzeitplatten from Magnus Bauch are now also enjoyed by guests from London to Grenoble.
K+G Wetter dicers and mixers
The sausage meat required for the numerous scalded, cooked and raw sausage specialties is produced almost exclusively with two machines from K+G Wetter: in addition to the MWW 130 mixing angle grinder from the Hessian butchery machine specialist, a CM 360 has also been in the production room at the Bauch butcher's shop since May 2024. The special feature: the open cooking cutter enables the production of cooked sausage even without a vacuum function. A feature that is only available at K+G Wetter, emphasizes area manager Ralf Klein: „For customers whose products benefit less from vacuum technology, our industrial cutters are available with the cooking device from the Hygienic Secure series. This makes the machines very interesting economically, as we no longer necessarily need the complex construction of a vacuum bowl cutter to use the cooking function. This reduces costs enormously.“ The unique solution that K+G Wetter has developed for particularly hygienic and energy-saving cooking is a double-walled cooking bowl. Thanks to the closed system, the steam supplied only heats the cutter bowl very quickly and energy-efficiently via the space between the two bowl walls. The fact that the steam remains completely separate from the processed product guarantees 100% hygiene safety: there is no risk of contamination from steam.
Hearty cooking sausage
Production manager Rudi Hischa explains the specific benefits of the cutter for cooking sausage varieties. He has worked as a master butcher at Magnus Bauch his entire professional life, for almost half a century. „The alternative for liverwurst would be to pre-cook the ingredients in a kettle. But of course, some of the flavor and ingredients are lost in the cooking water. Furthermore, this involves significantly more working steps for filling, heating, cooling, and transferring,“ explains Rudi Hischa. Thus, the new cutter prevents cooking losses and preserves all valuable ingredients such as protein and minerals. Since the open cooking cutter combines all functions in one device, many intermediate steps in processing are also eliminated. Additionally, no wastewater containing fat and protein is produced.
At the cutter, master butcher Josip Jukic, one of around 80 employees at Magnus Bauch, is preparing a batch of veal liver sausage. Step one: a meat trolley full of calf's liver is pre-cut into a fine mass in just a few minutes - but while still cold. „The calf's liver is later added raw to the remaining, cooked and cooled sausage meat. If the liver was cooked or added to the sausage meat when it was too hot, the protein would denature and the liver sausage would have no binding“, explains Rudi Hischa. At the cutter, Josip Jukic now removes the rather liquid calf liver mass from the cutter bowl - this works quickly and cleanly with the hydraulically driven ejector of the K+G Wetter cutter. In the next step, the master butcher fills in the meat and spices and starts the cooking process. The double-walled bowl of the CM 360 is heated to 72.5 °C with steam injected into the cavity to ensure that the sausage meat is cooked gently while it is being minced. The temperature sensor is located directly in the cutting chamber of the K+G Wetter cutters and measures the temperature precisely - where energy is applied via the blades. And that's not all: with these sensors and thanks to the intelligently controllable steam valves of the CM 360, the amount of steam can be precisely regulated according to the current temperature of the food being cooked. This ensures short process times and is particularly economical and energy-efficient. The fact that no excess steam escapes from the machine also improves the indoor climate in the sausage kitchen.
Even during the cooling process, the amount of water flowing through the bowl is controlled according to the temperature of the food being cooked: the water does not flow continuously, but only in the amount needed for optimal and rapid cooling of the mixture.
Afterward, the open cutting machine, thanks to its double-walled bowl, ensures that the mixture quickly cools back down to the required 45°C for further processing. Cold water flows through the space between the bowl walls, and the mixture is quickly ready for the final processing step in the cutter: the prepared liver mixture is now added to the bowl and gently incorporated for a few minutes. The raised bowl rim, standard on all K+G Wetter cutters, proves its worth here: even though a good 360 kilograms of mixture are rotating in the 360-liter bowl, nothing splashes over. The result of technology and craftsmanship: finely shining, perfectly bound mixture that will soon be filled and displayed at the Magnus-Bauch butcher's counter next door, later to provide moments of enjoyment on customers' snack boards.
CutControl reliably makes great liver cheese.
Next on the production list at the Magnus Bauch butcher shop is a Bavarian classic: Leberkäs. Here, the cooking function takes a break. Rudi Hischa, like almost all recipes from the family business, has saved the Leberkäs recipe in CutControl. In the recipe management and production control program developed by K+G Wetter, ingredients and detailed preparation information, such as bowl revolutions, knife speed, times, and temperatures, are stored. „We have four butchers who work on the cutter,“ says the operations manager. „And each one has their own particular way of processing based on their own experience. You can simply taste that in the product. But we need to have a standard; these differences must be eliminated,“ explains Rudi Hischa. He and his team are convinced of CutControl: „The most important thing is simply that our products have consistent quality in taste and consistency.“
Sorting device on the wolf as a basis for quality
The MWW 130 mm plays a crucial role in Magnus Bauch's sausage kitchen: a large portion of the meat is pre-processed in this mixing grinder in the first step. The pneumatic sorting system reliably separates hard parts – a significant quality advantage. The ClearCut sorting and fresh meat knives, developed by K+G Wetter and exclusively available for K+G grinders, are used: „This really creates a clearer cut image, and above all, the salami looks much more appealing when sliced,“ says Rudi Hischa.
Simply hygienic
In between and especially at the end of the single-shift production day at Magnus Bauch, the CM 360 shines again – thanks to well-thought-out hygiene features, in a very concrete way: Slanted stainless steel surfaces can be cleaned hygienically, components like the knife lid support or bowl scraper on the K+G Wetter cutters can be removed with one hand for cleaning, as can the knife lid strip. „So what's really great is simply the cleaning time. Everything is well done, you can get everywhere easily for cleaning. The bowl, the sides, everything is easily accessible, great,“ rejoices Rudi Hischa, whose employees handle all cleaning work in-house.
Matured business partnership
Looking back, Rudi Hischa explains the decision not to use a vacuum cutter from K+G Wetter as follows: „We get on well with our products without a vacuum. We also worked without a vacuum cutter for the previous 70 years and that's why we said it wasn't quite so important to us in the end.“ Added to this was the low ceiling height in the depths of the old building: the investment required to convert the higher vacuum cutter was disproportionate to the benefits. However, it quickly became clear that it should be a cutter from K+G Wetter. „This is certainly also due to the way the company is run, the personal contact and the fact that someone was always on hand when we needed something. We also obtained quotes from other companies, that's quite clear, but in the end we actually agreed that we would go with K+G Wetter again.“ Another plus point: whether cooked, scalded or raw sausage - the sausage meat for Magnus Bauch's specialties comes from the CM 360. „That's why we chose K+G Wetter, because the cutter is so multifunctional.“
The collaboration proved its worth when setting up the cooking cutter: getting the large machine through narrow access points and around several corners into the belly sausage kitchen required a lot of experience and a logistical masterpiece.
First hit for the K+G Wetter cooking cutter
By the way, the CM 360 from K+G Wetter had its first major test at the very beginning of its operational use at Magnus Bauch: For the European Football Championship in Germany in the summer of 2024, there was a short-notice order for several tons of currywurst for the fans in the stadium. Since then, the industrial cutter has produced the basis for several hundred tons of Bavarian delicacies at the artisanal family business Magnus Bauch and is well-equipped for the barbecue and beer garden season. Whether in Munich or anywhere where tasty, hearty food is on the menu.
