Central Kitchen Planning
Soup is not only the essence of hot pot but also an important part in food industry. Therefore, the braising of the soup takes pains and times as well as having many secrets and skills.
The soup can be boiled every day and controlled every day, but in fact it has to face the following problems: time, staff, the quality in branches, space, taste, quantity, etc. Thus, the construction of a central kitchen has become a significant trend among the food industry.
Rapid Cooling Technology
After the broth is generally produced most of the traditional methods are used:
- cooling down by water fridge
- cooling down by running water
- cooling down by fan
- place to cool down
- Keep heating on a gentle fire
While traditional cooling, the broth loses its flavor while cooling in traditional ways, but the aroma can be completely retained after the rapid cooling. For the reason that the use of Sunshine Energy High Temperature Rapid Cooling Machine to cool the broth can extend its shelf life.
Chicken Soup Base Rapid Cooling
Mushroom Soup Base Rapid Cooling
Sweet Green Bean Soup Rapid Cooling
Beef Soup Rapid Cooling