中餐类厨房设备操作流程是怎么样的？

　　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!

　　首先是工作人员进场，更换衣物鞋帽，消毒后进入各部门工作。厨房设备按工作流程可以分为三个部门，包括：品控部，后厨部，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

　　首先门店保生产计划并对产品进行信息反馈，并与品控部沟通信息。根据生产计划按百分比计算各种配料的用量。期间需要使用电子秤，烧杯等称量所需调料，再按照各产品时间操作表下达烹饪指令并规划出时间。并检测包装完成的产品，长短期检测规程。

　　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、 后厨部

　　2、 Back kitchen

　　厨房烹饪车间

　　Central kitchen cooking workshop

　　将原料从冷库调出，按照品控部指令进行食物的烹饪操作，烹饪完成后将成品送入包装车间，然后清理现场，打扫卫生。

　　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

　　厨房肉类粗加工车间

　　Central kitchen meat roughing workshop

　　切配部进行切配工作，严格按照规定操作进行切配，然后将切配完成的产品放进冷库，然后就是结束切配工作，清理垃圾，打扫卫生。并将烹饪好的产品进行包装，留下样品供品控部检测用。包装完毕后再将产品放入冷库。

　　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.

　　以上是关于中餐类厨房操作流程的介绍，相信大家都有所了解了，如您还有其他疑问或问题欢迎咨询厨房设备网站。

　　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 Website.