Dual temperature central kitchen cold storage correctly planning how to build chain catering cold st

I am Xi'an Xinside Kitchenware Engineering Co., Ltd., cold storage is mainly divided into high temperature (0 to 10 degrees) and low temperature cold storage (minus 18 degrees), depending on what you mainly store, such as you store more meat, then the freezer should be larger, more fresh-keeping, the storage should be larger; The equipment in the cold storage is mainly the fan of the cold storage itself and the stainless steel shelves for storing things. Regarding the problem of attention, I think the main thing is to consider the location of the outdoor unit, to facilitate heat dissipation, and to pay attention to the height of the cold storage.

Central Kitchen (English: CentralKitchen) is a kind of catering manufacturing industry, which generally refers to a company that can provide more than 1,000 meals in a single meal time, or can provide cooked food in more than 2 catering establishments in different locations at the same time, or manufacture ready-made food that only needs simple heating. >>>More

First of all, let's introduce what is the central kitchen, the central kitchen is actually a catering distribution center, the main task is to make and process raw materials into semi-finished products or finished products, and distribute them to various chain stores for secondary heating or combination and sales to customers. >>>More

It is called the central kitchen, which distributes dishes by refrigerated trucks, and all directly managed stores implement unified procurement and distribution. In the past, all fresh vegetables were purchased by directly managed stores, except for dry goods. After using central kitchen distribution, it saves about 30% of the cost compared with traditional distribution. >>>More

1. The so-called central kitchen is to distribute the dishes by refrigerated trucks, and all directly operated 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. >>>More