1, room temperature chain on-site production and sale mode: is the most widely used method of restaurants, canteens. The central food processing center can be centralized production to provide semi-finished products, sent to the canteen kitchen site for the second heating of the double kitchen mode, can effectively reduce the front-end kitchen manpower, to ensure consistent service output.

2, hot chain collective distribution mode: such as: nutritional meals boxed meals centralized kitchen production, 60 ℃ or more, within two hours of heat preservation delivery to the school.

3, cold chain fresh food mode: such as the central kitchen production meal packaging, rapid cooling to the refrigerated temperature within the range of 7-10 ℃, consumers directly consume the model (such as sushi, cold noodles), is more suitable for convenience stores, families and other fast and convenient new retail, new e-commerce + catering channels.