Taking two dimensional plans as discussion scripts seem not convenient. Two dimensional plans are in practice troublesome. Dispatching a whole team can save the energy costs. For instance, when a product failure is identified before the shipment, one can examine possible issues. Another example: when a filling pipe is not hourly sterilized as planned, one can look into the historical data from the cloud and see if the sterilization cabinet had been activated at all.
How to plan a central kitchen that, regardless the gender of workers, requires a single person to operate, saves the labor, increases the production volume and creates comfortable working condition? Firstly, to find out the type of jobs that is most labor intensive, involves a large quantity and has high repetition and leave it to the machines. For instance, if no one stirs the fried ground meat, the meat gets burned. In this case, one can use an automatic stir-fry machine. Vegetable cutting machine is another example.
One can use a trolly to reduce the frequency of labor transfer and thus the chance of getting scalded. A major reason that big chains establish central kitchens is to stay technological advantageous or to reduce costs through implementing a centralized process. They establish central kitchens and centralize the logistic. But these days you do not need to be a big chain to set up a central kitchen. Businesses such as home delivery, shops with few branches or shops located in pricy sections of a city also seek to establish central kitchens to reduce costs and standardize the flavors and the quality of foods. Even hospitals establish their own central kitchens to provide means for their patients.
Besides staff and production flow, a good central kitchen takes into account basic design and food safety. Food safety, in particular. These days many food factories adopt HACCP as production standard. It is said one needs to sharpen the tools to get the work done. Therefore, before being able to attain HACCP, most food factories start with updating their facilities.
Before Sunshine Energy’s rapid cooling machines ever on the marketplace, everyone regards freezers or shock freezer as cooling facilities. But can the cooling keep up the production volume and comply to HACCP? Can conventional cooling methods save the energy costs or are they just easy to operate?
Sunshine Energy’s rapid cooling machines solve problems from customer’s perspective. By adding a new machine, it is not going to add an additional problem to your processing flow. Rather, the machines make it possible that a single person takes over cooking, venting, cooling and packing. One trough is used from venting to cooling resulting in a smooth flow, less contamination and a reduced cost for cleaning and operation (see below).