Reasonable kitchen design is conducive to the timely supply of kitchen materials

The hotel kitchen equipment has enhanced the company’s material control and management level, increased the production power and supply and demand of hotel kitchenware, and achieved the ultimate goal. The establishment and operation of kitchen projects are not too difficult, and there is always a need to break through certain aspects in development. In the areas that are not involved, enterprises can only develop by working hard to solve various problems encountered. The establishment of kitchens in the catering industry has become a trend due to chain development. Last year, the country also issued kitchen equipment licensing audit specifications to regulate the development of kitchen equipment and kitchens. There are various incomprehensible misunderstandings in establishment and operation. Kitchen design will talk about this issue. The technological innovation of catering companies needs to combine food processing technology, business management and store operating conditions. For example, the innovation of dish pretreatment technology: even in the case of a single store Below, there are problems with peaks and valleys in catering stores. The actual business hours are usually concentrated in the 4-hour interval. Under the conditions of limited personnel and facilities, the hot processing time of each dish cannot exceed 5 minutes. The hot processing technology dishes such as simmering, stewing, and burning in the production cannot be made in actual operations if they are not pre-processed. The technological innovation of hotel kitchens only combines the cold chain, actual logistics and distribution conditions under the condition of this pre-processing. The operating conditions of the store are only for further innovation. For example, the curry sirloin, the traditional method is to burn the sirloin in the curry sauce first, then add the potato pieces to burn together and then seasoning; when the kitchen equipment is made, the potatoes and sirloin are expected to be good. Then the potatoes and sirloin are cooked separately with curry sauce. When the guests order, they are mixed and burnt together and then seasoned. The cold chain method is to cook the sirloin with a special curry sauce and freeze the package, and the potatoes are cooked and peeled. , Frozen and packaged, then cut the potatoes in the store and mix the sirloin with another thicker curry sauce to mix and heat it, seasoning and serving, so that the potatoes and sirloin will have a longer shelf life in the cold chain state, which is conducive to distribution and store processing , There will not be much difference in taste. Another example is the production of shrimp dumplings: the skin of shrimp dumplings is made with noodles such as orange powder and potato starch. After being wrapped, freezing will cause cracking and improve the dumpling skin. The recipe will cause the difference in taste. The shrimp in the shrimp dumpling filling is marinated in soap and rinsed, and it cannot be frozen. Therefore, it can only be refrigerated and delivered to the store after packaging, but the shelf life is only 2 days, which is very important for logistics. The pressure of distribution is great, and the loss of storage and transportation is also great. If the store is large and the demand is difficult to predict (such as a seafood restaurant), then the commercial kitchen equipment will mix all kinds of ingredients with the watered shrimp for daily refrigeration and delivery, and fat Meat and other frozen shrimps can have a shelf life of 3 days. The store only needs to have a chef who makes a variety of dim sums to be responsible for the hot leather bag making, so that the store’s products are fresh, stable and uniform in quality. Usually the management level of the material management system is the same as its IT The degree of transformation is directly proportional, but it does not mean that the inadequacy of management measures is the result of the low degree of IT. The problems in the production and logistics system only have a cost-effectiveness problem, and there is no problem that cannot be achieved. It is a daily work in the kitchen to adopt various cost-effective measures to reduce various loopholes. IT is only to help enterprises under the premise that various management measures are running well. It's nothing more than improving operational efficiency.