Central kitchen, is to use refrigerated trucks dishes distribution, all unified procurement and distribution outlets. Way before the arrival of the restaurant, in addition to Duck, Duck and other dry goods, all fresh vegetables from the implementation of the single-store purchases outlets. After using the central kitchen and distribution, compared to the traditional distribution cost savings of around 30%. Central kitchen using a huge operation between the various aspects of purchasing, choose vegetables, vegetable, spices, etc. are the person responsible, semi-finished products and a good tune spices together in a uniform mode of transport, within the specified time rush shipped to stores.
Central Kitchen Features
1, to provide consumers with a more distinctive kitchen products to ensure product quality and hygiene standards conformance.
2, through centralized purchasing, production, control prices, improve the added value of goods and maximize corporate profits.
3, can reduce the sales outlets of processing costs, reduce inventory, reduce losses.
4, can be quickly and effectively respond to the needs of the various sales outlets order to achieve more variety, low-volume, high-efficiency distribution services, reduce logistics costs.
5, lower personnel costs and lower property costs.
6, improve service levels, improve work efficiency.
Generally suitable for central kitchen processed products:
1, the mass production of products
2, the shop every day to use less and save short-term products
3, the process complexity, the longer the cooking time of the product
4, susceptible to affect the quality of personal technology products
5, the use of specialized machining, can improve product quality products
Generally not suitable for central kitchen processed products:
1, in a large number of manufacturers of products
2, the freshness of the product is easy to deteriorate
3, the processing time is shorter product
Design Principles
(A) comply with the relevant design specifications of food processing
1, meet the requirements of HACCP management system
2, the product meets the relevant requirements of QS
(B) in accordance with the strict partition function
1, for each partition area strict temperature
2, clean contaminated areas and strict distinction
3, the cleanliness of the establishment of the processing plant security system: Let into the cargo area, raw material storage areas, processing areas, finished packing area, shipments of finished storage area, strictly separated;
(C) layout
1, should be consistent with product processing technology, people, logistics, air, waste streams and smooth;
2, into the shop staff to conduct a secondary dressing, air shower, wash, disinfect, not directly into the workshop;
3, the operator directly to the respective operating regions, to avoid contaminated areas to clean areas and personnel moving lines intersect;
4, to avoid pollutants and contaminants in non-moving lines intersect;
5, avoid raw, cooked goods intersect between;
6, increase the air pressure to clean area to prevent backflow of contaminated air to clean the area;
7, the air flow from the low to the high temperature zone;
(D) a reasonable choice in strict accordance with the process of processing equipment, logistics equipment, refrigeration equipment
(E) in strict accordance with the principles of energy and focus on the reasonableness of the investment
(F) focus on environmental health, insects and other vermin
(G) long-term planning, step by step
