1. The wholesale operation of the central kitchen of catering service terminal is different from the retail operation mode of catering service oriented to customers, but the efficient large-scale production puts forward higher and stricter requirements for food safety.
2. According to the order, the raw materials are produced into finished products or semi-finished products according to the specifications, standards and quality requirements, and after measurement, packaging, labeling, sorting and distribution, it is completely standardized mass production. A high degree of process standardization eliminates the randomness of personalization and quality differences.
3, according to the daily order varieties, mass production, on-demand distribution. Real-time dynamic control of excessive storage and preservation of production varieties. Different from instant production and instant consumption in restaurants, it needs early production, regular delivery and a certain turnover period. This requires cleaner product treatment and better preservation technology.
4. Although the market demand fluctuates, the randomness has been greatly reduced, and the production plan can be continuously adjusted according to the market demand. The batch production of each variety should reach a certain production base, and the production scheduling and production plan should be determined according to the market demand and inventory situation.
5. The production of central kitchen needs industrialized production equipment, industrialized production technology and industrialized layout, and large-scale production is conducive to the wide application of modern automation control, sterilization and other high technologies in central kitchen. Is conducive to the use of mechanical equipment and production lines, in the process of automated production to minimize manual operation, reduce production costs, and ensure product standards and quality.
6. The professional technical requirements of the central kitchen are different from those of the public kitchen. Most employees don't need to master cooking skills. The cooking steps, temperature, time and auxiliary materials of products become standard procedures, and employees become workers with automatic equipment operation and ordinary skilled operation. The output is greatly increased and the labor cost is greatly reduced.
7. The central kitchen is generally large in scale and has a long transportation distance. The processing zones should be connected with each other, which requires the kitchen workflow to be more efficient and smooth. A large number of raw material procurement, food distribution and garbage collection all need enough vehicles and transportation channels to ensure the smooth flow of vehicles. Kitchen design needs to design channels and places for vehicles to enter, exit, load and unload. All links are closely linked to improve work efficiency.
8. Because the meals in the central kitchen are not made and eaten immediately, the preservation time and operation process before and after food processing are increased, so the requirements for food safety are bound to be higher and stricter. In addition to the technological requirements of food production, there are strict food safety measures in raw material procurement, transportation, inspection, preservation, preservation, raw material treatment, processing, cooking, metering, packaging, labeling, sorting, cooling, quick freezing and distribution. Controlling the cross-contamination of personnel, utensils and wastes has become the design focus different from the general kitchen.