Agnes Dahlhausen
Leitung Produktion
Since 1946.
3 generations.
It all started with Christian and Lina Keller. Today, we have over a hundred employees. Even so, we have remained a family business—just a little bigger.
1000+ customers
From the local pub to the industrial kitchen. In the end, everyone is hungry.
180+ employees
Quite a lot of people to make sure a carrot arrives on time.
60+ vehicles
Quite a large fleet for our small Switzerland.
What remains,
doesn't stay behind
Biogas
Every day, over 9,000 kg of organic waste is turned into biogas. The energy and heat generated are put to further use.
Waste heat
Even our refrigeration helps with heating. Its waste heat warms the staff apartments.
Solar power
190 kWp on the roof cover almost a third of our electricity needs.
No empty runs
Our trucks never return empty. On the way back from the customer, they pick up tomorrow’s goods from the producer.
From here,
when it comes from here
Regional
Whatever grows here and meets our highest standards, we buy here whenever possible. We know all our producers personally and have worked with them for years. That means short distances, trust, and a selection whose origin we know.
Quality
A bad tomato doesn’t get any better just because it comes from next door. That’s why, beyond origin, what matters most to us is how fresh and good a product arrives in your kitchen. Whatever arrives here is prepped, processed or delivered as quickly as possible, so quality doesn’t sit around in storage.
A family business,
just a little bigger
It all started in 1946 with Lina, a farm, and our very first customers. Today, we have over 100 employees, yet we still know our customers personally.
1946
Christian and Lina Keller lease the farm of a spinning mill on Tössstrasse in Rorbas: livestock, milk, arable farming. No vegetables yet.
1956
Lina Keller sows lettuce for the first time. Two years later, Coop Winterthur becomes the first customer, initially supplied by tractor. The farm becomes a vegetable business.
1968
The first delivery of lettuce to the Swissair flight kitchen. The entry into professional kitchens, from 1986 also in winter, with purchased goods.
2007
Werner Keller hands over to his son Beat. Keller Gemüsebau becomes Keller Früchte + Gemüse, the company’s own cultivation is passed on to three farmers, and the range becomes a full range.
2015
On a weekend in August, the entire company moves from Rorbas to Sins. All employees pitch in so that everything is up and running at the new location by Sunday evening.
Working,
where everyone knows your name
Check out our latest job openings here. We offer career opportunities for talent at all experience levels and are looking for dedicated individuals to join our team. Apply now and kick-start your career with us. We look forward to hearing from you.
Video über Keller ansehen
Our location
in Sins
In-house production
40 employees produce over 12,000 kg of ready-to-cook products every day. Modern machines help where manual work alone isn’t enough. Cut, prepped, vacuum-packed, packaged or turned into vegetable spaghetti. And on the side, our juice press makes 140 litres of orange juice per hour.
Ein Absatz Fliesstext.
Everything under one roof
Almost 13,000 m² for production, refrigeration, storage, logistics and our own workshop. 5,000 m² of that is refrigerated, and the freezer holds almost 500 pallets. And if a machine or vehicle gives up, our mechanics take care of it themselves.
Ein Absatz Fliesstext.
Clean and controlled
When it comes to food, we leave little to chance. A comprehensive hygiene concept accompanies production, storage and transport. The latest digital infrastructure ensures traceability, while GPS and temperature monitoring accompany our vehicles. So we know not only where your goods are, but also how cool they are on the way.
Ein Absatz Fliesstext.
Integrations
order however you like
You don’t have to adapt. We do.
Bestellen kannst du bei uns per App, im Webshop, per Telefon oder E-Mail. Oder direkt aus dem System, mit dem deine Küche sowieso arbeitet. Wir sind an die wichtigsten Bestell- und Warenwirtschaftsplattformen der Gastronomie angebunden:
You can order from us via the app, in the web shop, by phone or by email. Or directly from the system your kitchen already works with. We are connected to the most important ordering and inventory management platforms in the hospitality industry:
Your order reaches us exactly as you entered it. No retyping, no detours. Your system is missing? Let us know. It wouldn’t be the first integration we’ve built.
We don't just offer our employees a job. We offer their entire family a home.
Beat Keller
Managing Director