Kungfu has created a "computer-controlled steamer" to overcome the bottleneck of "standardization" of Chinese fast food and keep the cooking process in a safe environment of 10 1℃ and 1~2 atmospheres.

China's diet is famous for its nutrition and delicacy, but it is difficult to standardize it because of the chef. The traditional steaming equipment is a steamer, but it also depends on the cook to master the temperature, which is time-consuming and laborious to operate and cannot be produced quickly. Mr Cai Dabiao's inspiration came from an accidental visit to a clothing factory. He personally participated in the research and development, and after many experiments by professors from South China University of Technology, he finally invented a brand-new cooking equipment-computer program-controlled steam equipment at 1997. The equipment skillfully uses the principles of steam pressure control and temperature control, and through computer program control, the unified standard is maintained in the steam cabinet: 1~2 standard atmospheric pressure, 10 1℃, the cooking process of each cup of steamed products can be quantified, and the standard cooking time can be set.

This is a huge change. As long as any trained employee abides by the operating rules and regulations, he can ensure the consistent production of food and realize the dream of "taking a meal in 80 seconds", "a thousand snacks taste the same" and "no need for a chef" in Chinese fast food. The standardization of restaurant operation has set operating standards for every post in the restaurant, and it has been implemented through ten operation manuals.

Based on the local characteristics of Chinese fast food, Kungfu has formulated the standards for staff training, kitchen post operation, marketing, quality and service, and document processing for restaurant managers 10, with more than 100 posts.

1999, the real kung fu people formed this operating standard system into an operating manual with hundreds of thousands of words. This operation manual embodies the painstaking efforts of many elites from bottom to top in real Kung Fu, and sets detailed operation standards for management, service and process at all levels of real Kung Fu.

Operation Manual is the most perfect standardized book in Chinese fast food industry. After the implementation, the management of the whole enterprise has taken a big step forward, and the restaurant operation is more standardized and orderly, which greatly simplifies the process management of the whole production and operation, and makes it more efficient and fast to copy and open chain stores. Standardization of logistics production

Kungfu has set up three modern logistics centers all over the country, and through scientific and strict process management, it implements unified procurement, processing and distribution.

Kungfu took the lead in separating the fast food chain industry from the traditional mode of "front store and back kitchen" and adopted the international modern mode-the management mode of separating logistics from storefront. At present, it has three logistics centers in South China, East China and North China, with a total area of 42,704 square meters, and has established scientific and strict process management, which is in an absolute leading position in the whole Chinese fast food industry.

All raw materials of Kungfu Restaurant are purchased, processed and distributed by logistics. From the production facilities to the food safety system, scientific management is implemented: refined raw material procurement, fully sealed processing, high-tech packaging, container loading, and finally distributed to various restaurants by hardcover refrigerated trucks. Provide strong support for the standardization of Chinese food operation.