2019/12/02   |   Burg (Magdeburg)   |   Germany

Shaping the future together

Burger Kitchens is one of the biggest kitchen producers. With the help of SCHULER Consulting, they managed to increase the productivity by over 16% in only 6 months.

An article of the magazine HK issue 6/2019 Click here to read the whole article

Burger Küchenmöbel GmbH can look back on a history of over 100 years. The beginnings lie in the 1910s with the handcrafted production of kitchen furniture by Otto Aßmann. In the 1950s, the company, which was based in East Germany, entered the export business - among others to the then Federal Republic of Germany, the Netherlands and the Soviet Union. With the establishment of the built-in kitchen during the years of the economic miracle, Burger also converted its production to the trend that represents the standard today. At the beginning of the 90s, the company merged with Bauformat and developed steadily.

Burger currently manufactures the "Trend" and "Linea" product lines, which are to be positioned in the high-quality basic segment and differ especially in the variance of the carcass grid, the front range and the handles offered. Customers can choose between 14 carcase decors and over 180 front models. The surfaces of the fronts are offered with laminate decors, veneer and colored lacquer. In addition to kitchen cabinets, Burger also sells integrated electrical appliances under an own brand. Sales of the product portfolio are largely handled by smaller kitchen studios in the B2C business. Occasionally, sales are also made via project business. In 2018 Burger, together with Bauformat, generated sales of 240 million euros. The production volume was around 140,000 kitchens, which were manufactured by around 1,000 employees. This corresponds to an average of 650 kitchens per day, which is equivalent to about 7,000 cabinets. Of these, 5 000 are produced at Burger in Burg (three shifts) and 2 000 at Bauformat in Löhne (one shift).

Burger is a very well organised business and has a well functioning and sophisticated logistics. The organisation is well supported by the MES. The machinery is state-of-the-art and in general there are no big "mistakes" in the production process. In recent years the processes at Burger Küchen have been consistently automated and optimized. Until a few years ago, Burger only produced 1000 parts per day on an order-related basis. In the meantime Burger now produces 8,000 fronts and carcass parts to order in flexible and highly automated production cells. The sorting process of the fronts has also been successfully automated. Burger always relies on smart individual production cells. In a robot cell, all fronts that come from different sources (JIT-supplied fronts, front storage, order-related production, etc.) are picked from the Tetris stack into the front trolleys. The great advantage of the automated process is the completeness check and the avoidance of errors during the sorting process. The saving of personnel must also be mentioned here. The front carriages are then fed to the processing centers with robot loading, where the hardware holes are drilled and the fittings are set automatically. In the near future, the transport between the cells is to be optimized with driverless transport systems.

Author: Volker Jahnel, Senior Manager Europe of SCHULER Consulting responsible for production planing and batch-size 1.

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Burger Kuechen

Burger produces around 140,000 kitchens a year with around 1,000 employees. Despite exemplary production technology, there were always unpredictable failures, which ultimately disrupted production planning. To prevent this, measures have been developed together with SCHULER Consulting to minimize these problems.

www.burger-kuechen.de