The establishment of a central kitchen, unified procurement, processing and distribution of raw materials, simplified complicated initial processing operations, simplified operating posts and specialized procedures are conducive to improving the standardization and industrialization level of the catering industry, which is a necessary condition for the catering industry to achieve standardized operation. Only in this way can we produce scale benefits on a certain scale, socialize family kitchen labor and ensure the safety of citizens' dining tables more scientifically. So, what is the design principle of such a huge central kitchen?

Design principles of central kitchen

(1) Conforming to the relevant design specifications for food processing.

1, which meets the requirements of HACCP management system. The central kitchen is a relatively large kitchen design, so the design must meet the management requirements of related systems.

2. In line with the relevant requirements of product QS, the central kitchen uses a huge operation room, so the use of materials needs to meet the relevant regulations and requirements of the product.

(B) strict zoning according to functions

1, strict temperature zoning in each area. The central kitchen can store and process many ingredients, and each ingredient has a different grasp of temperature, so it is necessary to divide the dishes into regions.

2. Clean areas are strictly separated from polluted areas. This functional division of the central kitchen can deal with food safety problems well, and people can be safe and at ease when using food.

3. Establishment of cleanliness assurance system of processing workshop: set up cargo area, raw material storage area, processing area, finished product packaging area, finished product storage and delivery area, and strictly separate them to fully ensure food safety.

(3) Plane layout

1, should conform to the product processing technology, so that people flow, logistics, airflow and waste logistics can be carried out smoothly.

2. Increase the pressure in the clean area to prevent the air in the polluted area from flowing back to the clean area; The airflow should flow from the low temperature area to the high temperature area.

3. Operators need to go directly to their respective operation areas to avoid people crossing clean areas and polluted areas.

4. Avoid the intersection of pollutants and non-pollutants; Avoid the cross between raw and cooked products.

5. When people enter the workshop, they need to change clothes once or twice, get in the shower room, wash their hands and disinfect the lights. They can't go directly into the workshop, which will affect the quality of food.

The design of the central kitchen should also follow other principles. For example, the processing equipment, logistics equipment and refrigeration equipment system should be reasonably selected in strict accordance with the process, the principle of energy saving should be strictly followed, the rationality of investment should be paid attention to, the sanitation of the overall environment should be paid attention to, and insects and rats should be prevented. In the design of central kitchen, we should consider long-term planning and implement it step by step.

Characteristics of central kitchen

1, the central kitchen can provide consumers with more distinctive kitchen products and ensure the consistency of product quality and hygiene standards.

2. The central kitchen can increase the added value of goods and maximize the profits of enterprises through centralized procurement, production and price control.

3. The central kitchen has a certain grasp of reducing personnel costs and property costs; It can respond well and improve service level and work efficiency.

4. The central kitchen can reduce the processing cost of each sales outlet, reduce inventory and reduce loss. It can also quickly and effectively respond to the ordering needs of various sales outlets, realize multi-variety, small batch and efficient distribution services, and reduce logistics costs.

Central kitchen is a brand-new kitchen design concept, which can meet the needs of catering industry more intelligently and comprehensively, save costs and reach the standard of maximizing benefits; To meet people's demand for food safety, the central kitchen must meet certain design principles when designing, so as to be better implemented and used. So much for the central kitchen design, I hope it will help you.

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