The central kitchen has a completely different production feature from the communal kitchen. The communal kitchen is a customer-oriented terminal service, especially for restaurants, which are still labor intensive. The central kitchen is a large-scale, industrialized intensive production. The central kitchen has the following production features:
1. The central kitchen is aimed at the wholesale operation of the service terminal of the catering industry. It is different from the retail business model of the catering industry facing customer service, but efficient and large-scale production puts higher and stricter requirements on food safety.
2. According to the order, the raw materials are produced into finished products or semi-finished products according to specifications, standards and quality requirements. The measurement, packaging labeling, sorting and distribution are completely standardized mass production. High degree of process standardization eliminates individual arbitrariness and quality differences.
3, daily according to the order of multiple varieties, mass production, according to demand delivery. Real-time dynamic control of the amount of production variety excess storage into the warehouse. Different from instant production and instant consumption of restaurants, it needs to be pre-production, regular delivery, and has a certain turnover period. This requires a cleaner product and a better preservation technology.
4. Although the market demand has certain fluctuations, it has greatly reduced the randomness and can continuously adjust the production plan according to market demand. The mass production of each variety must reach a certain production base, and the production scheduling and production plan should be determined according to market demand and inventory.
5. The production of central kitchen requires industrialized production equipment, industrialized production processes and industrialized layout. The scale production is conducive to the high-tech application of modern automation control and sterilization in the central kitchen. It is beneficial to the use of mechanical equipment and production lines, minimizing manual operations, reducing production costs, and ensuring product standards and quality in automated production processes.
6. The professional technical requirements of the central kitchen for employees are different from those of the public kitchen. Most of the employees do not need to master the cooking technology. The cooking process, temperature, time, and accessories are all standard procedures, and the employees become automated equipment operations. And skilled workers. The output has increased significantly and labor costs have been greatly reduced.
7. The central kitchen is generally large in scale and has a long transportation distance. The processing areas must be connected to each other, and the kitchen work flow needs to be more efficient and smooth. A large number of raw materials should be purchased, delivered, and dismantled with sufficient vehicles and transportation channels to ensure smooth vehicle access. The kitchen design must design and access the vehicles for loading and unloading. All links are closely linked to improve work efficiency
8. Since the food in the central kitchen is not instant production and instant consumption, it increases the storage time and operation process before and after food processing. Therefore, the safety of food must be higher and stricter. In addition to the process requirements for food production, all aspects of raw material procurement, transportation, inspection, preservation, preservation, raw material processing, processing, cooking, metering, packaging, labeling, sorting, cooling, and quick-frozen distribution all have strict food safety. Measures. Controlling cross-contamination of personnel, appliances, and waste has become a different design focus than the general kitchen.
The introduction of the above-mentioned central kitchen production features shows that the central kitchen has complete food processing characteristics.
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