“At first I thought: dairy machines? That’s not for me.”
After studying Business Administration, Robin never expected to end up in dairy technology. “I’m not really technically minded,” he admits. Still, on the recommendation of a friend, he decided to go for an interview at Lekkerkerker. “A few weeks later I was at my desk, and it turned out to be much more enjoyable than I expected.”
Robin started at Used Dairy Equipment in a support role, mainly handling customer inquiries and mailings. “But as I started interacting more with clients, I discovered how much I enjoyed it – switching gears, thinking along, giving advice. That gave me real energy.”
Robin has since progressed to become Sales Manager at Lekkerkerker Dairy & Food Equipment. He supports clients who want to scale up or adapt their production – from processing more milk to expanding a cheese line. “Together we look at what fits technically, what is available, and how we can use that in a smart way.”
He regularly travels to visit clients and attend trade fairs across Europe. “English is almost our working language. We operate internationally, with Europe as our core market. But clients also find us from beyond, from the Middle East to South America.”
Sales, the Lekkerkerker way
Selling at Lekkerkerker is not a matter of sending out brochures and letting the customer choose. “We work with what is already on the market – used machines that we purchase and overhaul ourselves. Everything is custom work. So you need to really understand what a customer needs and know what is technically possible.”
And that, according to Robin, is what makes the job so interesting. “Every situation and request is different. Sometimes you need to be creative, sometimes it’s all about listening carefully. You also need to earn the customer’s trust. These are not impulse purchases, but investments the client depends on for years. So everything needs to be right, down to the last detail. Our clients want just one thing: to run production without problems. And that is what we make happen.”
Growing together, and sharing laughs
Robin speaks just as enthusiastically about his team as he does about his work. “The atmosphere internally is really good. We work hard, but we also have a lot of fun. It is an open culture, people help each other, and there is little hierarchy.”
The team is stable, with colleagues who have been with the company for many years. “You learn from one another and build something together. And there is space to grow. I started here right after university and now work on major international sales projects. I am proud of that development.”
Second-hand as a smart and sustainable choice
What sets Lekkerkerker apart, according to Robin, is the combination of experience, technical knowledge and practical capability. “We have our own workshop where machines are fully overhauled, and a logistics team that handles everything from dismantling to global installation. You rarely see that, especially on this scale.”
Then there is the sustainability aspect. “We were sustainable before it became a trend,” Robin laughs. “We give machines from the 1980s or 1990s a second life. That saves a lot of raw materials, energy and CO₂ emissions.” And that message resonates. “More and more customers are consciously choosing refurbished equipment. Not just because of the price, but also because of its environmental impact.”
What is changing in the dairy world?
The dairy sector is evolving rapidly. “Production is increasingly moving to Eastern Europe, partly due to nitrogen regulations and lower costs,” says Robin. “And although people are drinking less milk, demand is growing for dairy ingredients such as butter and milk powder. These are used in a wide range of food products.”
Another development Robin closely follows is the rise of plant-based dairy alternatives. “I think it is good that they exist. Reducing animal-based production can have benefits, especially in countries with high environmental pressure,” he says. “But we must remain honest and look at the full picture.”
According to Robin, people sometimes too easily assume that plant-based is always better. “Producing oat milk, for example, is quite energy-intensive. And when you look at nutritional value, dairy still offers a lot: it is rich in proteins, calcium and other essential nutrients.” That is why he advocates for balance.
Looking ahead with confidence
Robin sees a lot of potential in the market for used dairy machinery – and therefore also for Lekkerkerker. “Worldwide, more and more customers are looking for efficient, affordable and reliable equipment. And we are well positioned to meet that demand.”
The way of working is changing too. “Where customers used to have more in-house technical knowledge, they now expect us to think along with them. From the initial idea to the start-up phase.” For Robin, that only makes the job more rewarding. “No day is the same. You engage with people all over the world, contribute ideas and deliver something that truly matters. It is work to be proud of.”
