Sichuan cold chain fast food central kitchen engineering design

材质：

不锈钢

The so-called central kitchen distributes dishes in refrigerated trucks, and all directly operated stores implement unified purchasing and distribution. In the past, the restaurant's purchase method was that, except for dry goods such as tripe and duck intestines, all fresh vegetables were purchased from directly operated stores. After adopting central kitchen distribution, the cost will be saved by about 10% compared with traditional distribution. The central kitchen uses a huge operation room, with dedicated personnel responsible for each link such as purchasing, selecting, cutting, and seasoning. Semi-finished products and seasonings are transported to the branch within a designated time using a unified transportation method.
Features of the central kitchen
Provide consumers with more distinctive kitchen products and ensure the consistency of product quality and hygiene standards.
, through centralized procurement, production, and price control, the added value of goods can be increased and corporate profits can be maximized.
, can reduce the processing costs of each sales outlet, reduce inventory, and reduce losses.
, can quickly and effectively respond to the ordering needs of various sales outlets, achieve multi-variety, small batch, high-efficiency distribution services, and reduce logistics costs.
, reduce personnel expenses and reduce property costs.
, improve service levels and improve work efficiency.
The central kitchen cooked food preservation process mainly includes: livestock and poultry cooked food products, braised vegetables, stir-fries, stews, fast food, baked goods, etc.
Raw material processing r Cooking (baking) r Cooling r Cutting and cartoning r Packaging of finished products r (Pasteurization) r Storage Note: Pre-cooling method
⑴ Vacuum pre-cooling
⑵ Cold storage air-conditioning pre-cooling and ozone sterilization at the same time.
, pasteurization
⑴ Bagged food has lower equipment requirements and can be sterilized using a general sterilization kettle
⑵ Boxed food has higher equipment requirements and must have an automatic pressure balance device The sterilization kettle can also be sold in cold chain or normal temperature.
The company has a professional central kitchen and Q food factory design team to provide you with modern Chinese-style cold and hot chain fast food production technology, Chongqing characteristic cooked food processing technology design, Chongqing take-out catering processing center contracting and installation, and serve our customers Provide one-stop services including production process consultation and planning, workshop design and installation, and lifelong after-sales service for equipment. Jujia provides suggestions for your central kitchen.