Rice processing central kitchens can be broadly divided into two systems: the system of ambient temperature and the system of cooked foods.
When a large quantity is produced, one needs to pay careful attention to bacteria control.
The kind of microorganisms found in rice differs from that in other foods, which requires different controls in the early stage of the production process. Determining which aspects to invest ( air, staff and utensils) is important for designing and planning a central kitchen.
One of the key aspects is to avoid cross contamination.
Temperature affects the flavor and quality of the rice. (thermal imaging testing the center temperature)
In light of exporting, rice processing involves many technologies. Cloud-based alarm monitoring system in freezers and refrigerators to ensure foods being kept at low temperature at all times.
cloud-based alarm monitoring system:
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