Craftsmanship Perfectionists meet High-Tech Mechanical Engineering: The National Team visits Seydelmann
A day filled with hands-on experience, exchange, and enthusiasm for the possibilities of modern food processing.
Practice Over Theory: Experience Food Processing Firsthand
What happens when Germany’s top young talent in the butchery trade meets the leading manufacturer of food processing machinery? Above all, one thing: a day filled with professional exchange, hands-on experience, and shared, exciting perspectives.
The German National Butchery Team visited Maschinenfabrik Seydelmann KG in Aalen. The focus of the visit was not only on machines and technology, but above all on the people who work with them—and their shared passion for high-quality food, innovative production processes, and genuine craftsmanship.
“The German National Butchery Team stands for passion, quality, and the highest level of professional expertise. We are delighted to welcome these dedicated young talents here in Aalen and to introduce them to the possibilities of state-of-the-art food processing,” says Andreas Seydelmann, managing partner of Maschinenfabrik Seydelmann, explaining the idea behind the invitation.
After the welcome and a brief introduction to Maschinenfabrik Seydelmann, the group got right down to business. At the Seydelmann Customer Center—a modern, EU-approved food processing facility—the members of the national team were able to experience the machines under real-world conditions.
From the Cutting Drum to the Trolley Tumbler
After all, the Customer Center isn’t just about showcasing machines. Here, products are manufactured, tested, discussed, and refined. Products are produced collaboratively, processes are compared, and new ideas are immediately tested for their practical feasibility. It is precisely this direct exchange between users and the machine builders that is at the heart of the concept.
“The open exchange with the food technologists and Seydelmann employees was particularly valuable. You can tell that they don’t just build machines here—solutions are developed together with the users,” explains Gina Benz, a member of the National Team.
The practical program kicked off with the cutting drum for Seydelmann grinders. Participants gained insights into how it works, its applications, and its potential. Subsequently, various boiled sausage brats were cut under high vacuum and at knife speeds of 160 m/s. The result was hot dog sausages and meatloaf, both super-fine in texture and with a very firm bite. The standard-size tumbler was also used to mix salads and marinate steaks and poultry cuts, among other things.
“I was particularly fascinated by the cutting drum. I’d read about it before, but then to see in person how easily different quality grades can be produced with small adjustments to the settings—and how much time and labor that save that blew me away,” says Leopold Walser, a member of the National Team, enthusiastically.
It quickly became clear that modern food technology and artisanal craftsmanship are not opposites. On the contrary: where experience, creativity, and technical expertise come together, new concepts for the future emerge.
A Look Behind the Scenes of Production
A factory tour provided comprehensive insights into the company’s modern manufacturing processes and high level of vertical integration. It became clear how efficient mass production of machines for the trade is combined with the custom manufacturing of complex systems. A particular highlight was the tour of several production lines in the final assembly area, where the various machines and systems are completed shortly before delivery and prepared for use around the world.
“We ourselves are passionate about the craft. Today we saw how modern machine technology supports us in this and opens up new possibilities without losing sight of our commitment to craftsmanship. It’s simply amazing to see how much craftsmanship and knowledge goes into the machines that we use every day as a matter of course,” says Julia Boebel, member of the National Team, summarizing her impressions from the factory tour.
After the behind-the-scenes tour, everyone sampled the products that had been made on the machines. The lunch break thus became part of the hands-on day—and provided a firsthand experience of what modern processing technology is capable of.
The Bowl Chopper Can Do More
In the afternoon, the focus was on a machine that all participants were already familiar with from traditional sausage production: the cutter. Under the motto “The cutter can do more,” it was impressively demonstrated that its range of applications extends far beyond the production of sausage products.
Together, the participants made herb butter and bread roll dough, among other things. Additional applications and areas of use were presented and discussed. The cutter thus became a symbol of the versatility of modern food processing: one machine, countless possibilities—and a constant stream of new ideas.
“Anyone who produces food knows that, in the end, it’s the result that counts. But the path to that result offers countless opportunities to improve processes, further develop products, and implement new ideas. The day showed just how much potential lies in the equipment we already have in the sausage kitchen. It was exciting to see how versatile the machines can be—far beyond traditional sausage production,” explains Lars Bendmann, a member of the National Team, visibly impressed.
Exchange as the Foundation for Innovation
It was precisely this exchange that took center stage at the end of the visit. Over coffee and cake (made, of course, from dough produced in-house), open- questions were discussed, experiences were shared, and common topics were explored in greater depth. The visit was thus far more than a traditional factory tour. It was a dialogue between people who produce food and people who develop the technology to do so.
For Seydelmann, this dialogue is of particular importance. After all, innovation doesn’t arise solely on the drawing board. It arises where ideas meet experience and theory must stand the test of practice.
“When we see the enthusiasm with which the participants try out new applications and ask questions, it reaffirms our commitment. Innovation arises where curiosity meets experience,” says Andreas Seydelmann, summarizing the day.
Maschinenfabrik Seydelmann KG would like to thank the German National Butchers’ Team for their visit, the open exchange, and the many valuable insights. The day demonstrated once again how much can be achieved when a passion for craftsmanship and technological innovation come together.
After all, the future of food production takes shape where people understand their craft—and have the courage to break new ground.