The central kitchen adopts a huge operating room, with dedicated personnel responsible for procurement, selection, cutting, seasoning and other aspects. Semi finished products and prepared seasonings are transported together by a unified transportation method to the branch stores within the designated time

Customize the complete set of making equipment for the central kitchen

Products suitable for central kitchen processing:

1. Mass-produced products
2. Products with high daily usage and long shelf life in the store
3. Products with complex processing and long cooking time
4. Products that are easily affected by personal technology and have poor quality
5. Products that can improve the quality of goods through specialized machine processing

The central kitchen equipment includes the following devices:

1. Thermal equipment: such as steam boilers, gas boilers, electric heaters, etc., used for heating and insulating food ingredients.
2. Freezing equipment: such as freezers, refrigerators, freezers, etc., used for cooling and storing food ingredients.
3. Processing equipment: such as dough makers, mixers, vegetable cutters, ovens, etc., used for the initial and final processing of food ingredients.
4. Storage equipment: such as shelves, fresh-keeping cabinets, refrigerators, etc., used for storing and preserving food ingredients.
5. Disinfection equipment: such as dishwashers, disinfection cabinets, dryers, etc., used for disinfecting and drying tableware and food ingredients.
6. Other equipment: such as smoke exhaust system, lighting equipment, ventilation equipment, etc., used to ensure the hygiene and safety of the central kitchen.
   In addition to the above-mentioned equipment, the central kitchen also requires some special equipment, such as noodle making equipment, dessert making equipment, soup making equipment, etc., for making different types of meals.
   The selection of central kitchen equipment needs to consider multiple factors, such as budget, workload, human resources, site requirements, etc. It is necessary to choose and match according to the actual situation to meet production needs and improve production efficiency.

The central kitchen is a super large food processing factory that consolidates all the processing of meat, vegetables, pastries, and other items together. From pre-processing to finished product delivery, it is completed in an integrated manner. The specific processing area consists of the following:

1. Raw material pre-processing area: This area is mainly responsible for the preliminary processing of ingredients, such as cleaning and cutting vegetables, cutting and boneless meat, etc. Here, vegetable processing and meat processing equipment are used. Vegetable processing equipment often uses leafy vegetable processing production lines and bulb fruit and vegetable production lines, and is also equipped with other series of single machine processing equipment such as peelers, root removal machines, vegetable washing machines, and fruit and vegetable cutting machines. In addition to these, there are also meat processing equipment such as bone saws, cutters, meat cutters, meat grinders, fresh meat slicers, and other series of production equipment. By using this series of production equipment, most of the initial processing difficulties can be solved.
2. Rice processing area: specifically used for steaming, packaging, and other processing of rice. The main equipment includes automatic rice production line, vertical cooking machine, automatic pot washing machine, rice packaging machine, etc. Depending on the size of the central kitchen, either an automated rice production line or a steamer with a trolley can be selected.
3. Heating and conditioning area: used for cooking, stewing, and other processing of ingredients. The main equipment in this area includes automatic stir frying machines, soup pots, various types of ovens, automatic mixing stir frying pans, tilting gas soup pots, automatic flipping stir frying pans, baking tunnels, automatic continuous frying machines, etc. Through the maturation process of these ingredients and dishes, once processed, they can be served directly.
4. Noodle processing area: responsible for the production of noodles, buns, dumplings, etc. The equipment includes noodle machines, various types of embryo making machines, cake making machines, dumpling machines, bun making machines, noodle making machines, various types of mixers, etc.
5. Cleaning and disinfection area: used for cleaning and disinfecting tableware and kitchenware. The main equipment includes automatic dishwashers, continuous vegetable washing machines, frame washing machines, and other series of devices, which enable rapid cleaning of utensils.
6. Cooked food packaging area: divide and package the cooked food. The equipment includes vacuum packaging machines, weight inspection machines, various types of packaging machines, bag feeding packaging machines, etc.
7. Auxiliary office area: including offices, meeting rooms, changing rooms, etc., as well as equipment such as Changlong dishwashers, air shower rooms, floor scales, stainless steel shelves, and floor racks used to assist production.

The configuration of the above areas and equipment can be adjusted according to the actual needs and scale of the enterprise. The efficient operation of the central kitchen requires close collaboration between different areas and a reasonable combination of equipment. Are you worried about building a central kitchen? Choosing us for design and construction is very necessary to make your central kitchen operate more efficiently.