中央厨房设备分哪几个区域? - 济南商务厨具厂家

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中央厨房设备分哪几个区域?

来源:http://www.yaguanchuju.com.cn添加时间:2019-04-04 16:01:59
  第一个是前处理加工,对菜品肉类进行清洗切割;
  The first is pretreatment, cleaning and cutting of vegetables and meat.
  第二个是加热调理区,主要对食品进行加热、熟化、烹调,包括米饭蒸制、包子馒头等主食的生产;
  The second is the heating and conditioning area, mainly for food heating, ripening, cooking, including rice steaming, steamed buns and other staple food production;
  第三个是分装区,食品在运输配送过程中需要用包装来保证安全卫生;
  The third one is the packing area. Food needs to be packaged to ensure safety and hygiene in the process of transportation and distribution.
  第四个是配送,包括保温箱、物流车,保证食品安全地配送到门店和消费者手中;
  The fourth is distribution, including incubators, logistics vehicles, to ensure food safety distribution to stores and consumers;
  第五个是清洗消毒,保温箱、彩盒以及周转筐等消费之后的工具都要进行清洗消毒,方便二次使用,节省企业成本。除此以外,消毒清洗标准均符合国家安全卫生标准,经过国家严格检测,只要是正规企业,消费者完全可以放心。
济南厨房设备
  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.
  作为餐饮企业,如果达到一定的市场规模,做中央厨房是一个绝佳选择,在日常经营中可节省大量人力、物力、财力;相反,若规模不够,中央厨房需要配送的物料少,成本反而会上升。因此,是否选择做中央厨房,还要依据企业发展具体情况而定。
  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.