Central kitchen cold storage design and construction plan and cold storage material configuration

Speaking of the central kitchen, we can regard it as a kitchen model that provides efficient centralized distribution for chain restaurants. The essence of this model is that through centralized management and operation, it can significantly reduce operating costs by about 30% compared with traditional decentralized kitchens. The central kitchen has a series of large operating spaces, and each link – from purchasing, selecting dishes, cutting and preparing seasonings – is equipped with a professional team for refined management. These carefully prepared semi-finished products and seasonings are delivered to each branch quickly and accurately through a unified logistics system to ensure the freshness and quality of the food. Next, the editor will take you to learn in detail about the secrets of the design and construction of the central kitchen cold storage and the configuration of cold storage materials.

As a key facility to ensure the freshness and safety of food, the design and construction of the central kitchen cold storage needs to be carefully planned according to specific needs. Given the wide variety of ingredients that need to be stored, including fruits and vegetables, meat and various hot pot ingredients, the capacity and functional zoning of the cold storage are particularly important. Generally speaking, the central kitchen cold storage is divided into multiple areas such as the incoming goods area, raw material storage area, processing area, finished product packaging area and finished product storage cold storage. Each area sets different temperatures and configuration parameters according to its specific needs.

Specifically, meat raw materials must undergo strict cooling and cooling treatment before storage and be stored in a constant temperature environment of 0℃~4℃ to ensure stable quality during subsequent processing and distribution. The processed meat products must enter a deep freezer below -18℃ to extend their shelf life. For pre-prepared dishes, the storage temperature needs to be flexibly adjusted according to specific needs. Refrigerated pre-prepared dishes are usually controlled at -1℃~10℃, while pre-prepared dishes that need to be frozen need to use rapid freezing technology to pass through the large ice crystal area and maintain a storage temperature of -18℃ or lower.

In addition, the central kitchen cold storage also includes pre-cooling storage, fresh-keeping cold storage, cold storage, quick freezing cold storage, gas-controlled cold storage, slow freezing storage and conditioning room, etc., to meet the storage and processing needs of different ingredients. In the process of cold storage construction, the selection of insulation board is also very important. Common thicknesses include 10cm, 15cm and 20cm. In terms of refrigeration equipment, the evaporator can use high-efficiency and energy-saving equipment such as ceiling-mounted air coolers or aluminum rows, while the external unit mostly uses advanced models such as box-type piston or scroll condensing units to ensure the stable operation and high efficiency of the cold storage.

If you are not very familiar with the related issues of central kitchen cold storage, please consult the engineers of Shanghai Haocool Industrial Co., Ltd. Haocool Refrigeration provides free cold storage design solutions and detailed list of cold storage project quotations, and professionally provides a complete set of cold storage project design, procurement, installation, and after-sales integrated solutions, providing cold storage construction services for large food, pharmaceutical, cold chain logistics, chemical and other companies.