Core Processes of Central Kitchen
The processing flow of a central kitchen is a standardized and large-scale food production system, which improves efficiency and quality control through scientific division of labor and equipment coordination. Its production process generally can be divided into the following stages:

1. Ingredient Acceptance and Storage: Quality inspection of raw materials, and classified warehousing (refrigerated/frozen/normal temperature).

2. Ingredient Preprocessing: Preliminary processing such as cleaning, peeling, cutting, and slicing.

3. Thermal Processing: Cooking, steaming, frying, baking, etc.

4. Finished Product Packaging and Distribution: Packaging by specifications, sterilization, and packaging.

5. Warehousing and Distribution: Storage of finished products and cold-chain transportation to stores.