When you open the fridge and set the table for a snack – with bread, sausage, cheese, veggie spreads, yogurt, and a glass of milk – STADLER HOLDING is involved. But how can that be? At the company site in Pfaffenhausen, you won’t see any cows or grain fields. It’s simple: “Without our systems and solutions, there would be no staple foods. We are the experts in food processing,” says Managing Director Rüdiger Stadler. Processing – from raw materials to the snack table – is shaped by high-tech and hygiene: “We create spaces with hygienic surfaces, ultra-clean air, and the right temperature – like in an operating room,” Stadler explains. Many details are crucial to ensure food quality.
The supreme discipline in cheese production is soft cheese like Camembert, says Stadler. In the cheese dairy, it requires 27°C, a specific humidity, and positive room pressure to keep unwanted germs out. Then it goes into the ripening room for up to 21 days at around 15°C and approximately 98% relative humidity, ensuring the cheese retains moisture and loses as little weight as possible. Finally, it reaches the air-conditioned cutting and packaging room, then cold storage, and ultimately shipping. It’s a complex production process across multiple building sections with varying climates – built and equipped by Stadler. Similar extensive processes apply to sausage, meat, bread, and vegan products.
Did you know...?
In a mountain cheese cellar, up to 2,000 tons of cheese mature over a period of up to 24 months. With the energy-efficient STADLER-ESJET climate system, 100,000 cubic meters of air are cooled and humidified per hour. That’s equivalent to the volume of 40 Olympic swimming pools. Compared to other systems, around 30% of electricity is saved annually.
“Global players rely on us”
In the 1970s, Erwin Stadler started with insulation work, which over more than 50 years developed into a unique competence center for food-processing businesses in Germany. Both small Allgäu cheese dairies and global players in the dairy and meat industries rely on Stadler. The two divisions "ISOBAU" and "LUFTKLIMA" develop customized processes, systems, and buildings together with clients – in some cases for over 40 years – delivering everything from a single source. Before the big players expand or change their production, Stadler’s phone rings.
Innovative co-thinkers
The food industry focuses on innovations: for better food safety, efficiency, sustainability, and environmental protection. And Stadler delivers innovations. That’s why 70 co-thinkers work in the company – from commercial staff to installers, insulators, industrial mechanics, designers, engineers, and service technicians.
Everyone in the company has become an expert in their field, and customers truly appreciate that. Rüdiger Stadler doesn’t need a traditional sales or innovation manager, but rather people who are “curious and independent, who take responsibility, think outside the box, and work with passion for the customer.” The company also trains these kinds of people itself. More than half the employees have been with the company for over ten years and value working in a crisis-proof company where everyone interacts at eye level.
– Anja Wilde
Did you know...?
With the innovative, biological, and vegan STADLER-ES-safe decontamination process, the shelf life of bread can be extended by five days. A single shot glass worth of the substance per cubic meter of room volume is enough.
