Since the mobile phone camera function has become more powerful, the variety of food has become the most commonly shared under the lens. Many people go out to eat, and they want to take a big photo for all the dishes, but because the dishes are all needed. The time is too long, and the food eater needs to endure the temptation to 'see, can't eat' for a long time.
To this end, a Korean restaurant gave their solution: They put all the dishes, meals, paper towels, etc. in the kitchen, and then pushed the table to the front of the consumer to cover, eliminating the need to re-dispose the dishes. Let it also allow consumers to take all the food at once. This has made many netizens excited, I hope this model can be applied in Chinese restaurants as soon as possible. But unlike Korean food, Chinese Kung Pao Chicken, Braised Pork, etc. The cooking process is complicated, and some salad dishes are simple to make but easy to spoil in the air. If they are served together, the freshness of the dishes is difficult to guarantee. It seems impossible to serve the dishes together. However, mechanization, intelligent production is making This impossible becomes possible.
Central kitchen equipment batch production of dishes to make the cooking time is greatly shortened
A few days ago, the top-selling restaurants in the take-away industry were bursting out of the use of meal packs for food production. After receiving the order, the restaurant used microwave ovens to heat the meal packs, which greatly improved the production speed and satisfied the huge sales volume in the short-term take-out. This kind of meal bag is the result of the use of central kitchen equipment.
In general, the equipment in the central kitchen includes washing machine, cooking machine, disinfection equipment, vacuum packaging machine, cold chain logistics facilities, etc., which can realize the whole mechanized operation from raw material cleaning to finished product output. According to a central kitchen in Gansu Through the production of central kitchen equipment, it can produce 6,000 buns of various flavors in one hour, and the manual buns can only make five or six hundred for even one skilled worker. The other central kitchen produces mostly Semi-finished or finished products, when transported to a restaurant for sale, they can be sold simply by heating the dishes. It can be served in less than five minutes, and the time for cooking the dishes is greatly shortened.
Robots accelerate cooking and imitate chef techniques
Although the large-scale production of the central kitchen can make the dishes quickly released, it also makes many consumers feel like 'big pot rice'. The nutrient loss after the heating-cold chain-reheating mode of the dishes also makes many people There are doubts. To solve this problem, intelligent robots seem to be a better choice.
For example, there are students at the Massachusetts Institute of Technology who try to open the world's first robotic restaurant. In the cooking process, the robot is equipped with an automatic wok that completely flips the dishes, and is equipped with a temperature control system such as a sensor to strictly control each dish. It is estimated that it is only three minutes to complete the order from the start of the restaurant to the meal in this restaurant. The use of such robots in the Chinese restaurant is expected to greatly improve the efficiency of the production of dishes and achieve the supply of all dishes. In addition, the taste is the soul of the restaurant. The robot can realize the on-site production of the dishes and how to improve the taste. A British robot company gave the answer. They used the vision system for the robot. When the chef cooks, the robot can perfectly reproduce the big one. The cooking movements of the kitchen, the flow and even the taste of the dishes.
In fact, with the popularization of the central kitchen model, the development of intelligent robots has appeared. In the past, the phenomenon that 'the Buddha jumped off the wall just finished, the cold salad has been marinated out of the water' has been avoided. The quick and convenient production enables consumers to experience Korea too. The cooking-like 'all-time all-meat'. But before the take-out of the use of central kitchen equipment for pre-production, and some consumers diss, this model is difficult for ordinary consumers to accept.