廚房設(shè)備，即是指通過冷藏車將菜品進(jìn)行配送，將所有的店面實(shí)行統(tǒng)一的采購和配送。廚房比傳統(tǒng)廚房要節(jié)約30左右的成本，廚房擁有一個巨大的操作間，并且采購、選菜、切菜等每個環(huán)節(jié)都設(shè)有專人負(fù)責(zé)。接下來就讓小編來幫您介紹一下中餐類廚房的工作流程吧！
Central kitchen equipment refers to the distribution of dishes through refrigerated trucks, and the unified procurement and distribution of all stores are implemented. Compared with the traditional kitchen, the central kitchen can save about 30 costs. The central kitchen has a huge operation room, and each link of purchasing, selecting and cutting vegetables is in charge of by special personnel. Next, let's introduce the workflow of the central kitchen for you!
是工作人員進(jìn)場，更換衣物鞋帽，后進(jìn)入各部門工作。廚房設(shè)備按工作流程可以分為三個部門，包括：品控部，后廚部，切配部。
First of all, the staff enter the site, change clothes, shoes and hats, and enter each department after disinfection. According to the work flow, the central kitchen equipment can be divided into three departments, including: quality control department, back kitchen department, cutting and matching department.
一、 品控部
1、 Quality control department
門店保生產(chǎn)計(jì)劃并對產(chǎn)品進(jìn)行信息反饋，并與品控部溝通信息。根據(jù)生產(chǎn)計(jì)劃按百分比計(jì)算各種配料的用量。期間需要使用電子秤，燒杯等稱量所需調(diào)料，再按照各產(chǎn)品時間操作表下達(dá)烹飪指令并規(guī)劃出時間。并檢測包裝完成的產(chǎn)品，指定長短期檢測規(guī)程。
First of all, the store ensures the production plan and feedback the product information, and communicates with the quality control department. According to the production plan, calculate the amount of various ingredients according to the percentage. During the period, electronic scales, beakers and other ingredients are needed to be weighed, and then the cooking instructions are issued and the time is planned according to the product time operation table. And test the packaged products, and specify the long-term and short-term inspection procedures.
二、 后廚部
2、 Back kitchen
廚房烹飪車間
Central kitchen cooking workshop
將原料從冷庫調(diào)出，按照品控部指令進(jìn)行食物的烹飪操作，烹飪完成后將成品送入包裝車間，然后清理現(xiàn)場，打掃衛(wèi)生。
The raw materials are transferred out from the cold storage, and the food is cooked according to the instructions of the quality control department. After cooking, the finished products are sent to the packaging workshop, and then the site is cleaned and cleaned.
三、 切配部
3、 Cutting part
廚房肉類粗加工車間
Central kitchen meat roughing workshop
切配部進(jìn)行切配工作，嚴(yán)格按照規(guī)定操作進(jìn)行切配，然后將切配完成的產(chǎn)品放進(jìn)冷庫，然后就是結(jié)束切配工作，清理垃圾，打掃衛(wèi)生。并將烹飪好的產(chǎn)品進(jìn)行包裝，留下樣品供品控部檢測用。包裝完畢后再將產(chǎn)品放入冷庫。
The cutting and matching department shall carry out the cutting and matching work, strictly follow the specified operation, and then put the finished products into the cold storage, and then finish the cutting work, clean up the garbage and clean up. And the cooked products are packaged, leaving samples for the quality control department for testing. After packaging, put the product into the cold storage.
以上是關(guān)于中餐類廚房操作流程的介紹，相信大家都有所了解了，如您還有其他疑問或問題歡迎咨詢
廚房設(shè)備m.kuai385.com.cn網(wǎng)站。
The above is about the Chinese food class central kitchen operation process introduction, I believe you have understood, if you have other questions or questions, welcome to consult the central kitchen equipment m.kuai385.com.cn Website.
