Quotation for Large Kitchen Equipment

The processing steps and equipment required for the kitchen can be classified and described in detail according to different stages of processing as follows:

1、 Early vegetable processing and meat cleaning and segmentation

1. Clean vegetable processing

• processing steps：

• Vegetable cleaning: Rinse repeatedly with running water to remove sediment and impurities.

• Peeling: Mechanical processing such as a drum machine is used for rapid peeling.

• Cutting (or slicing): Select the appropriate tool size based on the size of the raw material for cutting.

• Plate (or box): Place the processed vegetables into a clean container.

• Add seasoning for marinating: Add an appropriate amount of seasoning for marinating.

• Bagging: Put pickled vegetables into food grade plastic bags.

• Packaging and storage: Put the bagged vegetables into the cold storage for preservation.

• Required equipmentContinuous vegetable washing machine, root and stem vegetable washing machine, sampling vegetable washing machine, fully automatic continuous leafy vegetable cleaning line, fully automatic continuous root and stem vegetable cleaning line, automatic flipping vegetable washing machine, fruit and vegetable peeling machine, vegetable cutting machine, etc.

  
  

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2. Meat cleaning and segmentation

• processing steps：

• Raw material import: Receive meat raw materials from suppliers.

• Unloading/Inspection: Unload the raw materials and inspect their quality and freshness.

• Storage refrigeration: Put meat raw materials into a cold storage for refrigeration preservation.

• Sorting: Sort according to the type and purpose of meat.

• Cleaning: Clean meat to remove surface stains and impurities.

• Segmentation: Use professional tools to segment meat, such as peeling, boneless, and cutting into pieces.

• Required equipmentEquipment in the meat rough processing room (single star water tank, shelves, double-layer workbench, flushing faucet, etc.), equipment in the meat precision processing room (with bone cutting machine, meat slicing machine, vertical meat grinder, meat diced machine, etc.), cleaning equipment (brush peeling machine, peeling machine, vortex vegetable washing machine, spray vegetable washing machine, etc.).

  
  

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2、 Mid term hot kitchen cooking

• processing steps：

• Seasoning, main ingredients, and ingredient preparation: Prepare the required seasonings, main ingredients, and ingredients according to the formula.

• Cooking: Different cooking methods such as stir frying, frying, braising, steaming, boiling, stewing, etc. are used according to the different needs of the dishes.

• Seasoning: Seasoning according to the requirements of the dish.

• Production: Put the cooked dishes into plates or boxes.

• Required equipmentAutomatic stir fry machine, soup pot, various types of ovens, automatic stir fry pot, tilting gas soup pot, automatic flip fry pot, baking tunnel, automatic continuous fryer, etc.

  
  

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3、 Post meal packaging

• processing steps：

• Meal division: Divide the cooked dishes into predetermined portions.

• Packaging: Use food grade packaging materials to package the sorted dishes.

• Labeling: Labeling the packaging with information such as dish name, production date, shelf life, etc.

• Delivery: Deliver packaged dishes to their destination through logistics or our own delivery channels.

• Required equipmentVacuum packaging machine, weight testing machine, various types of packaging machines, bag feeding packaging machine, etc.

  
  

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The above is a detailed introduction to the kitchen processing steps and equipment required. Different sizes of kitchens may be adjusted according to actual needs.