Many noodle restaurant owners consider to establish central kitchens. A central kitchen can remedy the problems associated with limited kitchen space and time consuming preparations such as stewing and soup making.
However such central kitchen should not be treated as a hub for entire ingredients. It should be on the product basis under hygiene and food safety.
Transportation costs are worth our attention. A good central kitchen needs to cover many aspects. A typical noodle restaurant central kitchen can be broadly divided into three categories:
- a production line for soup making and stews
- a production line for noodles and dough-based products
- a production line for side dishes
These three categories are related to raw and cooked foods. The flows should be separated to avoid cross contamination.
1. loading bay
3. cooking area
4. cooling area
5. packaging rea
6. storage room for finished foods
7. transit area
8. flour blending area
9. noodle production area
10. noodle packaging area
11. storage room for finished foods
12. waste treatment
13. locker room
14. area for controlled items
15. washing area
18. machine area
19. sewage treatment area
There are other functional areas, depending on your needs.
Whether it is a central kitchen or a large kitchen makes a big difference. You are welcome to drop by and find out the type of the central kitchen that suits your needs.