What Is The Difference Between Central Kitchen Equipment And Traditional Kitchen Equipment?
Cooking Mixer News /
08/27/2021
What is the difference between central kitchen equipment and traditional kitchen equipment?
At the request of customers, I will mainly share with you today about the difference between central kitchen equipment and traditional kitchen equipment: With the rapid development of modern catering industry and chain catering, central kitchens have become the only way for the development of chain catering to produce qualitative changes. Although both belong to the kitchen and catering industry, they are fundamentally different. So here to talk about the difference between the central kitchen and the traditional commercial kitchen and personal opinions.
one. Site selection. Traditional commercial kitchens are generally located behind the restaurant in terms of site selection. The main considerations are ventilation and production process. The issues considered in the site selection of the central kitchen are more complicated, including the discharge of sewage, the planning of functional areas, and the supply of energy such as electricity and gas.
two. Degree of mechanization. Traditional kitchens are more artificially processed. The central kitchen makes greater use of mechanized food processing equipment to save labor and operating costs. Such as: rice production line, industrial cooking mixer machine, vegetable washing machine, bone sawing machine, vegetable cutting machine, cooking mixer machine, dishwasher, vacuum packaging machine
three. Cost budget. The cost of the initial investment required for a central kitchen is far greater than that of a traditional commercial kitchen.
Four. Processing technology. Traditional commercial kitchens are a small amount of fine processing, so the processing technology mainly depends on the chef's experience. So sometimes it causes the problem that the dishes eaten in different stores have different tastes. The central kitchen belongs to centralized production. Unify the taste of the dishes in the processing technology. Moreover, with the help of modern food processing machinery, the process flow of dishes can be simplified.
five. Management system. The management model of traditional commercial kitchens is mainly humanized management. Hotel owners usually hire a kitchen team. The commissioned form is processed through dish processing and kitchen management. The central kitchen is more rigorous and institutionalized in management. By decomposing the processing steps, and then assigning them to various departments for production operations.
six. Procurement model. Traditional kitchen purchases are mainly to shop around. Since the central kitchen has sufficient procurement scale, it has a greater grasp of the procurement initiative in the product procurement link, and the process of shopping around is handed over to the suppliers. The owner needs to manage the supplier well.
seven. Quality supervision. Traditional kitchens do not have their own dedicated quality supervision department, and the supervision of quality is not limited to the integrity of the supplier at the time of purchase. The central kitchen has a mature quality supervision process, not only has the purchase inspection when the goods are purchased, but also has a sample room and a laboratory. Keep the quality firmly in your own hands.
Longze Machinery independently develops and manufactures industrial cooking mixer machine equipment suitable for central kitchen technology. The products include industrial cooking mixer machine, commercial cooking mixer machine, sauce cooking mixer machine, sandwich pans and other different types of machines.
At the request of customers, I will mainly share with you today about the difference between central kitchen equipment and traditional kitchen equipment: With the rapid development of modern catering industry and chain catering, central kitchens have become the only way for the development of chain catering to produce qualitative changes. Although both belong to the kitchen and catering industry, they are fundamentally different. So here to talk about the difference between the central kitchen and the traditional commercial kitchen and personal opinions.
one. Site selection. Traditional commercial kitchens are generally located behind the restaurant in terms of site selection. The main considerations are ventilation and production process. The issues considered in the site selection of the central kitchen are more complicated, including the discharge of sewage, the planning of functional areas, and the supply of energy such as electricity and gas.
two. Degree of mechanization. Traditional kitchens are more artificially processed. The central kitchen makes greater use of mechanized food processing equipment to save labor and operating costs. Such as: rice production line, industrial cooking mixer machine, vegetable washing machine, bone sawing machine, vegetable cutting machine, cooking mixer machine, dishwasher, vacuum packaging machine
three. Cost budget. The cost of the initial investment required for a central kitchen is far greater than that of a traditional commercial kitchen.
Four. Processing technology. Traditional commercial kitchens are a small amount of fine processing, so the processing technology mainly depends on the chef's experience. So sometimes it causes the problem that the dishes eaten in different stores have different tastes. The central kitchen belongs to centralized production. Unify the taste of the dishes in the processing technology. Moreover, with the help of modern food processing machinery, the process flow of dishes can be simplified.
five. Management system. The management model of traditional commercial kitchens is mainly humanized management. Hotel owners usually hire a kitchen team. The commissioned form is processed through dish processing and kitchen management. The central kitchen is more rigorous and institutionalized in management. By decomposing the processing steps, and then assigning them to various departments for production operations.
six. Procurement model. Traditional kitchen purchases are mainly to shop around. Since the central kitchen has sufficient procurement scale, it has a greater grasp of the procurement initiative in the product procurement link, and the process of shopping around is handed over to the suppliers. The owner needs to manage the supplier well.
seven. Quality supervision. Traditional kitchens do not have their own dedicated quality supervision department, and the supervision of quality is not limited to the integrity of the supplier at the time of purchase. The central kitchen has a mature quality supervision process, not only has the purchase inspection when the goods are purchased, but also has a sample room and a laboratory. Keep the quality firmly in your own hands.
Longze Machinery independently develops and manufactures industrial cooking mixer machine equipment suitable for central kitchen technology. The products include industrial cooking mixer machine, commercial cooking mixer machine, sauce cooking mixer machine, sandwich pans and other different types of machines.
Contact Us:
Shandong Longze Machinery Co.,Ltd
Company website:https://www.firemixer.com/
WhatsApp/Wechat:0086 13153609533
Tel:0086 13153609533
E-mail:rena@loneze.com
Address:Zhucheng Economic Development Zone, Shandong Province, the first five lines west
Contact:Ms. Rena
If you have any question you can contact me ,i can give you the lowest discount.
