Big Kitchen Process

Central kitchen planning is not just about enlarging the production volume from a small kitchen.  Rather, it needs to holistically consider the control of flows of staff, goods, air and water.  These are key to an enhanced quality: control of bacteria. The amount of bacteria closely relate to product quality. The greater is bacteria amount, the higher is the likelihood that the food goes bad and the shorter is the shelf time.  With the increased production volume but without the control of these four flows, it is just a large kitchen.  It is not the type of central kitchen that can effectively manage the bacteria and be a quality keeper.


Traditional large kitchens

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Central kitchen planning these days emphasizes firstly process and secondly food safety and operation efficiency. Basically a few factors worth noticing with respect to big kitchen planning: preservation of ingredients and finished goods.  How to avoid cross contamination?  It is not merely about separating cutting boards between the cooked and the uncooked.  One needs to take into account space, environment, temperatures and air flows.  With respect to allocating the air flow, one needs to consider the level of cleanness in an environment and the type of air pressure. Clever Central Kitchen uses air pressure gauges to show the value of positive air pressure.  The control of temperature and humidity in each area is mostly different.


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