Central Kitchen - Meat & Poultry Processing Line

Poultry and fresh meat are essential ingredients for every cafeteria and restaurant, vital for maintaining human health. The traditional practice of each restaurant processing their own ingredients no longer meets the modern culinary demands for food safety, national flavors, dish characteristics, scale of supply, cost control, and planned production. Therefore, we have introduced international poultry and meat meal preparation experience, toIn 2003, this experience of "planned arrangement, centralized processing, and unified distribution" was first promoted at Tsinghua University, demonstrating its effectiveness. Subsequently, it was implemented at Peking University and Harbin Institute of Technology, facilitating the effortless achievement of centralized management, standardized products, hygienic safety, high energy efficiency, and diverse quality in the catering management of higher education institutions. The equipment has a lifespan of 15-20 years, with the cost recovered within just 2 years.

      Jiangsu University40,000 people, serving 80,000 meals of meat, poultry, and fish daily, processing various fresh and frozen meat products (threads, powders, cubes, slices, blocks, strips) totaling around 1,500 pounds. Previously requiring 25 "sharp knife" workers, the establishment of a central kitchen has reduced the need to just 5-6 people.

       Jiangsu University Meat Equipment Requirements: Scalable production capacity, standardized products, hygienic processing, and high-quality equipment. In accordance with the university's requirements, we have configured a processing line consisting of six units: Meat Strip and Dice Slicer.+ Shredding machine + Saw bone machine + Chopping mixer + Noodle dough stuffed bun machine + Meat grinder. After several years of use, not a single repair has been needed, saving a lot on after-sales costs, and receiving unanimous praise from both students and teachers.