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How to design the central kitchen each functional area should be a clear division of labor
Central kitchen is an essential place for every restaurant or catering store, it plays a very important role, serving every customer. Because the central kitchen plays such a meaningful role, so its design should be professional designers to pay a little more attention. Central kitchen must be composed of a variety of different functional areas, different areas play a different effect. So the following small make-up will take you together to see these main functional areas!

One, the central kitchen design of the hot kitchen processing room

Hot kitchen processing room is mainly used for semi-finished products cut, temporary storage and cooked. The area of this functional room can meet the requirements of large demand for operating areas and complex production procedures.

Two, the central kitchen design of the vegetable rough processing room

Vegetable rough processing room is mainly used for fruits and vegetables cleaning and preliminary cutting. In addition it is also set up a semi-finished cold storage for the storage and turnover of ingredients.

Three, the central kitchen design of meat roughing room

Meat roughing room is mainly used for meat cleaning and preliminary cutting, and supplemented by cold storage, freezer for meat storage and turnover.

Four, the central kitchen design of the pasta and staple food room

The pasta and staple food room is mainly used for pasta and staple food cooked, and supplemented with workbenches, sinks, and fridges, etc., so as to facilitate the cleaning and storage of food and kitchenware.

Fifth, the central kitchen design of the packing room

Packing room needs to be equipped with a packaging conveyor line and six tables, so as to be used for finished product packaging and boxing.

Sixth, the central kitchen design of the decontamination room

The decontamination room is mainly used for cleaning and disinfection of containers and tableware, and set up the residue collection facilities, a large bucket sink, box washer, four-story shelves and other auxiliary equipment.

The above is about the design of the central kitchen, I hope it can help you!