What equipment do you need to build a central kitchen?

The main functions that a central kitchen needs to have are as follows:

1. Centralized procurement function: After the central kitchen gathers the key goods plans of each chain, it formulates a procurement plan in combination with the central library and the market supply department, and purchases raw and auxiliary materials from the market in a unified manner.

2. Production and processing function: The central kitchen should process the raw and auxiliary materials purchased in large quantities into finished or semi-finished products in accordance with the unified variety specifications and quality requirements.

3. Inspection function: quality inspection of the purchased raw and auxiliary materials and finished or semi-finished products, so that the raw and auxiliary materials that do not meet the requirements do not enter the production and processing process, and the finished or semi-finished products that do not meet the requirements do not leave the central kitchen.

4. Unified packaging function: In the central kitchen, according to the requirements of the common packaging image of the chain enterprise, a certain degree of unified packaging is carried out on various finished or semi-finished products.

5. Frozen storage function: the central kitchen needs to be equipped with frozen storage equipment, one is to store raw materials before processing, and the other is to store finished products or semi-finished products that have been produced and packaged but have not yet been delivered to chain stores.

6. Transportation function: The central kitchen should be equipped with transportation vehicles, and the products will be delivered to the chain stores on time and in accordance with the volume of each store's cargo plan.

7. Information processing function: there is a computer network between the qualified chain stores in the central kitchen, so as to understand the plan of each store in a timely manner, and organize the production and processing of various products according to the plan.

The so-called central kitchen is to distribute dishes by refrigerated trucks, and all directly managed stores implement unified procurement and distribution. In the past, the way to purchase fresh vegetables was to purchase all fresh vegetables from directly managed stores, except for dry goods such as hairy tripe and duck intestines. After using central kitchen distribution, it saves about 30% of the cost compared with traditional distribution.

The central kitchen adopts a huge operation room, procurement, selection, cutting, seasoning and other aspects are responsible for each link, semi-finished products and seasonings together, with a unified mode of transportation, rushed to the branch within the specified time.

The establishment of a central kitchen, the implementation of unified raw material procurement, processing, distribution, streamlining the complex primary processing operations, the operation of the post purification, the process specialization, is conducive to improving the standardization of the catering industry, the degree of industrialization, is the catering industry to achieve standardized operation of the necessary conditions, only in this way can the scale of the output of economies of scale, so that the family kitchen labor socialization, more scientific protection of the safety of the public table.

Primary processing equipment: vegetable washing machine, vegetable cutting machine, etc., heating and conditioning equipment: automatic stir-fry machine, pourable soup pot, pourable wok, continuous fryer, stirring wok, etc., staple food processing equipment: automatic rice production line, cabinet rice machine, large steamer, etc., pasta processing equipment: dough mixer, dough sheeter, forming machine, pasta production line catering equipment: catering line, meal distribution equipment.

Washing and disinfection equipment: gas dishwasher, large disinfection warehouse, etc.

In addition, there can also be a cold food room