The working condition in a restaurant is sweltering and slippery. Operators need to transfer soups, sauces and finished goods. Clever Central Kitchen finds ways to alleviate burdens of the workers while taking into account food safety. The age composition of restaurant’s workforce is young ladies and 50-60 adults. Transfer is a problem to them. To transfer a batch of 80 kg sauces or soups, one can use lift forks supporting up to 400 kg.
To transfer sauces, one can use convey tables to avoid cross contamination and ensure the safety.
To unload from a stir-fry machine, one can use blenders.