The first is pretreatment, cleaning and cutting of vegetables and meat.
The second is the heating and conditioning area, mainly for food heating, ripening, cooking, including rice steaming, steamed buns and other staple food production;
The third one is the packing area. Food needs to be packaged to ensure safety and hygiene in the process of transportation and distribution.
The fourth is distribution, including incubators, logistics vehicles, to ensure food safety distribution to stores and consumers;
The fifth is cleaning and disinfection. After consuming the tools such as heat preservation boxes, color boxes and turnover baskets, they should be cleaned and disinfected so as to facilitate the second use and save the cost of enterprises. In addition, disinfection and cleaning standards are in line with the national safety and health standards, after strict national testing, as long as it is a formal enterprise, consumers can rest assured.
As a catering enterprise, if it reaches a certain market scale, making the central kitchen is an excellent choice, which can save a lot of manpower, material resources and financial resources in daily operation; on the contrary, if the scale is not enough, the central kitchen needs less materials to distribute, and the cost will rise instead. Therefore, whether or not to choose to be a central kitchen depends on the specific situation of the development of enterprises.