Central Kitchen Planning

Firewood, rice, edible oil, salt, sauce, vinegar and tea are the seven necessities in life — sauce serves as one of them. There are various types of sauces, from single ingredients to compound ingredients. Many caterers have their own unique recipes, which not only add the finishing touch to the ingredients, but also become the eternal memory of consumers.

Making sauce takes pains and time, moreover, food handling and mixing and transportation can easily cause occupational injuries. Therefore, when designing a central kitchen, the smoothness of personnel movement, the adequacy of activity space, dust control and environmental cleanliness, etc. all need to be taken into consideration.

Sunshine Energy central kitchen can be divided into:

Raw material area
Pre-processing area
Cooking area
Cooling area
Packaging area
Finished product area
Cleaning area

To avoid the occurrence of cross-contamination, the central kitchen achieves the diversion of the flow of staff and goods through the control of partitions and one-way doors.

Rapid Cooling Technology

Sauce is a general term for sticky or pasty sauces and seasonings, which can be eaten directly or as a dip. Therefore, sauces and seasonings have become a major part of cooking, and the quality of a sauce has become the key to food.

The sauce is very difficult to cool down because of its rich aroma and thick taste. Traditional methods are easy to cause burns, manpower loss, energy consumption, food pollution, etc.