关于斯瓦比亚专业的赛道

一开始，有农业：成分

如今，食品远远超过满足我们的基本需求 - 全世界所有人，消费者希望能够在不两次思考食物是安全的。从生长粮食和养殖牲畜到加工，生产过程必须安全，符合严格的卫生要求。但这究竟是什么意思？

以斯瓦比亚·莫希望的例子为例，很明显，即使是基本的，传统的菜也会对所有参与者带来巨大的挑战。根据经典的食谱，饺子由肉，面包，菠菜和香料组成，因此包含各种不同的农业区域。

在谷物的情况下，特别是仓库必须非常干净。原因是面包店和食品工业的面粉在使用前仅生产了几天，因为它只能在大规模生产所需的质量中保存短时间。因此必须仔细存储谷物。随着干燥是一种特别重要的因素，在清洁仓库大厅时避免了水。这意味着大部分清洁都是用真空吸尘器和扫地机完成的。

In livestock farming, the effort invested in terms of hygiene varies according to the type of animal. Whereas cows are comparatively uncomplicated and robust, calves require buildings, feeding facilities
and water pipes to be meticulously cleaned and disinfected with hot-water high-pressure cleaners before the animals are allowed in. Both the pens and transport vehicles for pigs are also subject to very high cleaning requirements, including regular disinfection.

Spinach is transported rapidly from the field to the processing facility. It has to go from harvesting to freezing within a few hours, while maintaining high hygiene standards at all times, to ensure that it is still full of vitamins when it reaches the consumer.

碎肉：细菌没有机会

精细碎肉和香肠肉用于为斯瓦比亚·莫杜拉斯填充填充。在肉类加工领域中，必须有效地消除细菌和细菌，然后必须完全除去清洁剂的残留物。因此，生产设施和客房在每个工作日结束时经过全面的清洁和消毒。

First, the production machines are switched off and removable parts are dismantled so that all the contaminated areas can be reached and the machines can be thoroughly cleaned. During the subsequent preliminary cleaning, visible meat residues are removed with clear hot water using a high-pressure cleaner. The facilities and machines are then thoroughly cleaned with special hygienic high-pressure cleaners. They are made of stainless steel and have high-pressure hoses that are resistant to animal fat. Water and a suitable cleaning agent are mixed to form a foam which is applied to production machines, walls, floors and shafts. In contrast to liquid cleaners, the foam adheres much more easily to vertical surfaces and stays on them for longer. After a specified application time, the foam is rinsed off with hot water. The last step is disinfection and subsequent rinsing with clear tap water.

In order to be able to carry out this complex cleaning process efficiently, many slaughterhouses rely on a stationary high-pressure unit with several points of use. Depending on requirements, hot water and chemical dispensing can be used. Steam cleaners with certified disinfection and HACCP approval ensure that areas which are difficult to access, such as joints between tiles, conveyor belts or other parts that come into contact with the product, are cleaned as required. Hot steam can be used to remove stubborn contaminants such as fats, oils or limescale, which are breeding grounds for germs and bacteria, without the need for chemicals.

爆炸性面团：面粉粉尘卫生

据传说，斯瓦比亚人在面团中隐藏了Maultasche肉，所以他们可以在借出期间继续吃肉 - 因此幽默的德国名称“Herrgottsbscheißerle”。因此，面团是斯瓦比亚专业的重要组成部分。其生产过程中的主要挑战来自于精细面粉粉尘，这是一种爆炸​​危险，并在机器组件上稳定，降低了他们的使用寿命。

静止，符合atex兼容的提取系统在面团生产中立即绘制面粉粉尘。ATEX指令2014/34 /欧盟（Atmosphères炸药 - 潜在的爆炸性环境）定义了哪种机器可以在存在爆炸风险的区域中使用。此外，还有具有软管的移动吸尘器，耐热高达200°C，用于中间清洁烤箱。

Dry ice is used for basic cleaning in order to remove dried dough residues from conveyor belts and production machines. The big advantage is that the machine does not have to be dismantled, as it is possible to clean it directly during the production process.

为此目的，通过压缩空气加速温度为-79℃的冷冻二氧化碳的粒料。当颗粒撞击待清洁表面时，表面被显着冷却，导致污垢膜撕开。然后可以很容易地删除。

Water is only used at the end of the day to clean the production facilities and ensure thorough cleanliness. Either stationary high-pressure units with several points of use are installed or individual mobile machines are used for this purpose.

* The German nickname literally means “small God-cheaters” and alludes to pulling the wool over God’s eyes with the green colour of the meaty filling and by hiding it in dough.

The finished product: It's all coming together

的过程中,面团和填充ust be combined to produce the finished Maultaschen ready for the supermarket shelf. When ingredients with different properties are combined, the risk of cross-contamination increases. Wet and dry vacuum cleaners with stainless steel containers remove dirt from conveyor belts, production facilities and floors. Hygienic high-pressure cleaners made of stainless steel are also used. They are resistant to hot water up to 85°C and have two detergent tanks with clear rinsing function. Large areas can be cleaned effectively and economically with vacuum sweepers and scrubber driers. Using the appropriate cleaning technology ensures that the final steps for producing the perfect Maultasche meet the required hygiene standards.

三个问题到Steffen Heintel，德国团队领导食品Obersontheim

Since when have you been cooking for Kärcher and what do you like the best?

自2018年11月1日起，我一直在为Kärcher做饭。我真的很喜欢巴登 - 符腾堡州的原来的区域食物。而且还有国际饭菜，如新鲜制备的锅菜。

What preparation do you prefer for Maultasche (Swabian ravioli)?

In an altogether classic sense I prefer the Maultaschen fried in onion butter or in a hearty beef stock with lots of fresh chives and homemade potato salad.

MaultAschen是一道食堂菜，还是何时特别在德国吃掉？

Maultaschen are a very popular dish at Kärcher. The preparation ranges from classic, fried with egg through to topped with cheese. There is also a vegetarian variant.

We regularly eat Maultaschen here in southern Germany – particularly common during Lent. With regard to the origin of this classic dish there is one story in particular that tends to persist: During Lent a monk came up with the idea of rolling up his favourite meat with spinach and all other ingredients in a pasta dough. It was not to be seen by God - hence the name "Herrgottsbscheißerle" ("small God-cheaters”).

Three questions to Yong He, Executive Chef at the Kärcher Canteen in Changshu

Since when have you been cooking for Kärcher and what do you like the best?

Since October 2015 I have been cooking for Kärcher in Changshu and I like preparing delicious traditional Chinese food best.

Which preparation or recipe of those do you prefer?

I prefer to serve wontons with shepherd's purse and minced pork.

Are wontons served in the Kärcher canteen? Is there an event or time of the year where they are eaten traditionally?

In our Kärcher canteen we traditionally serve wontons on two occasions. On February 2nd because that´s "Dragon Heads raising Day". Traditional Chinese people believe that the dragon is an auspicious creature, and the wonton represents the dragon's eyes, so they would eat the wonton to pray for grain harvest and wealth. The other occasion is on August 15th where families gather together to eat wonton to celebrate am family reunion.