I. Central kitchen how to design
1. We renovate the central kitchen design requirements are many, in order to meet the construction standards first need to comply with food processing related design specifications. Also need to be suitable for HACCP management system and product QS related requirements. In the design to meet the construction standards need to be in accordance with the functional areas of the kitchen to carry out a strict division, common three standards, namely, temperature, pollution sources and cleanliness. First of all, according to the temperature of each area to partition; secondly, according to the clean zone and pollution zone division; Finally, according to the cleanliness of the processing plant will be divided into a central kitchen to set up into the goods area, raw materials storage area, processing area, finished product packaging area, finished product storage and shipment area.
2. The central kitchen is used to produce food areas, so closely related to people's health. In the food processing needs to be strictly in accordance with the product processing flow production, in the process of processing to ensure that the smooth flow of people, logistics, airflow.
3. Our decoration operators need to be sterilized and changed when operating in the workshop, otherwise they can't enter the workshop directly. In the operator to arrive at their respective operating areas, to avoid the flow of people moving in different areas, so as not to affect food safety. Processing can increase the air pressure in the clean area, to prevent the contaminated area of the air to the clean area backflow, air flow from low temperature to high temperature area.
4. Central kitchen in the construction of the first to choose a dry terrain, good drainage conditions, the power supply is usually the area, and should be far from the source of pollution, and set in the dust, harmful gases, radioactive substances and other diffuse sources of pollution outside the scope of influence. Preparatory work in the beginning of the construction of the central kitchen, to determine the overall construction requirements of the site, prepare the standard drawings of the relevant departments as well as design requirements.
5. We these sites set up the main purpose of the central kitchen is the timely supply of the required dishes, materials for roughing, cutting, cooking, pastry production, food cooling, food packaging, food storage to be distributed, cleaning and disinfecting of utensils, and other processing operations place, so the setup of each site should be independently divided. In addition for the preparation of cold dishes and food cooling and packaging, to be delivered to the food storage, should be set up separately for food processing room.
II. Central kitchen features
1. Its decoration features central kitchen is established to facilitate the timely distribution of headquarters products to the various outlets, and also need to ensure the freshness of the products, to provide consumers with more distinctive kitchen products, to ensure that the quality of goods, the consistency of health standards.
2. Centralized kitchen can be centralized purchasing, production, price control, improve the added value of goods, to maximize corporate profits. In addition, the central kitchen can also reduce the cost of goods sold, reduce inventory and save management costs. Central kitchen can also quickly and effectively respond to the sales outlets ordering needs, to achieve multi-species, small batch, high-efficiency distribution services, reduce logistics costs.
The above is this editorial for you to provide some of the central kitchen how to design and what are the characteristics of the central kitchen, where we want to decorate a beautiful kind of kitchen style, we will be from its design on the decoration.