What equipment should be equipped with in the central kitchen?

Weighing instruments --- for receiving and weighing; self-propelled hydraulic forklifts and trolleys --- logistics; Daxing basin table and vegetable soaking and disinfection equipment; stainless steel workbench; stainless steel shelves and ground shelves; High and low temperature cold storage groups --- classified and divided temperature areas to store ingredients; garbage cold storage classification and treatment equipment; water supply and drainage facilities; washing area and large-scale scrubbing equipment and facilities; Large-scale food processing equipment--- saw bone machine, fruit and vegetable peeling machine, shredding (fast) machine;

The production and processing equipment of the central kitchen includes:

Rice processing equipment - automatic rice production line, automatic pot washing machine, rice filling machine;

Cleaning equipment - automatic continuous leafy vegetable cleaning line, automatic continuous rhizome cleaning line, automatic flip vegetable washing machine, flip blanch cleaning machine, automatic flip blanching pot, etc.;

Rough processing equipment - saw bone machine, rhizome peeling and vegetable washing machine, vegetable cutting machine, shredding machine, meat cutting machine, meat grinder, etc.;

Finishing equipment - frying machines, crushers, etc.;

Mixing and mixing equipment - dough mixer, various types of mixers, etc.;

Pastry processing equipment - noodle machine, all kinds of embryo making machine, cake machine, dumpling bun machine, etc.;

Hot kitchen processing equipment - various types of ovens, automatic stirring woks, tilting gas soup pots, automatic stir-fry pans, baking tunnels, automatic continuous fryers, etc.;

Cooling equipment - vacuum cooler, quick-cooling channel, etc.;

Sub-packaging equipment - metal detectors, weight detectors, vacuum packaging machines, various types of packaging machines, bag-feeding packaging machines, etc.

Generally, the central kitchen is usually divided into the following according to function:

Raw material pretreatment area, rice processing area, heating and conditioning area, pasta processing area, cleaning and disinfection area, cooked food packaging area, auxiliary office area, etc.

Each region has different devices that can be configured according to the needs of the enterprise, generally as follows:

Raw material pretreatment area: bone sawing machine, fruit and vegetable peeling machine, shredding (fast) machine, meat dicing machine, meat grinder, etc.

Rice processing area: automatic rice production line, vertical rice cooker, etc.

Cleaning and disinfection area: automatic dishwasher, continuous vegetable washing machine, rhizome vegetable washing machine, sampling vegetable washing machine, disinfection storage cabinet, etc.

Heating and conditioning area: automatic stir-fry machine, soup pot, etc.

Pasta processing area: channel-type automatic proofing and steaming integration, etc.

Delicatessen dispensing area: vacuum packaging machine, metal detector, weight checker, bag feeding machine, etc.

Other ancillary equipment. Wait a minute.

1.Cooking utensils (gas appliances).

2.Ventilation and exhaust facilities.

3.Water supply facilities.

4.Drainage facilities.

5.Waste collection facilities (sorting: solids, liquids separated) 6Tools such as spatulas and colanders, and placing facilities (such as hangers, etc.) 7Cupboard.

8.Chopstick cage.

9.Drip utensils.

10.Comes with a spice cabinet.

11.Clean the utensils cabinet (rags, brooms).

12.Microwave oven.

13.Induction.

The central kitchen is of course equipped with central kitchen equipment.