Advantage of Central Kitchen

 

Central Kitchen Planning Considerations:

1. Space: for machine, for staff operation, for trolley
2. Energy: Space kcal value, food kcal value, power KW, heat exchange of air conditioning, humidity, wind power, steam, gas.
3. Environmental protection & fire control: waster water examination COD BOD SS, level of firefighting
4. Regulations: Good Hygiene Practice, building regulations, fire codes, interior design regulations, environmental regulations, labor safety  regulations
5. Authentication software: HACCP, ISO22000

 

Central Kitchen V.S. Big Kitchen V.S. Commercial Kitchen V.S. Food Factory

★Big Kitchen:The store process is simple and more competitive, but big kitchen=mass production=more pollution=unstable quality=expended loss

★Commercial Kitchen: semi-open V.S. open kitchen; customers can see the operating mode or food processing in the kitchen, but cooking fumes and noise easily affect customers, or the store types are limited

★Food Factory: small-volume large-variety, automated production line, easy preservation, but the technology in building a central kitchen will definitely in a food factory, however, the technology in building a food factory will not necessarily in a central kitchen

Each catering industry has its own business model, scale, customer profile and unique product items. Sunshine Energywill be happy to assist you, with the current scale and pace, moving towards higher operating efficiency and better food safety.