Central Kitchen Projects
Multi-zone industrial food commissaries for restaurant chains, enterprise food processors, and institutional caterers producing 5,000 to 50,000 daily portions.
From Capacity Calculation to Site Commissioning
Every central kitchen case study discloses our engineering logic—from zoning raw vegetable prep and batch steam boiling to roll-in blast chilling and MAP packaging—so you can evaluate our manufacturing capabilities with total clarity.
Requirement & Capacity Sizing
Target daily meal volume (5,000–50,000 portions), Cook-Chill vs. Cook-Serve ratio, and HACCP clean-room building parameters.
Engineering CAD & MEP Layout
One-way linear material flow, positive pressure clean zone air filtration, utility stub-out schedules (Steam, kW, Drainage).
Equipment Scope & Manufacturing
300L–600L planetary tilting kettles, continuous vegetable washing lines, roll-in blast chillers, and MAP tray sealers.
Factory FAT Verification
Full-capacity thermal heating tests, blast cooling log records, video inspection feeds, and reinforced export wooden crating.
Site Delivery & Result
Container unloading, MEP connection guidance, operator SOP training, and customer-authorized operational sign-off.
Turnkey Solutions & Core Product Categories
Connect central kitchen project cases with our engineering solutions and equipment lines.
Central Kitchen Solution
Review the complete engineering methodology, process flow steps, and HACCP zoning guidelines for central kitchens.
View Central Kitchen Solution →Batch Cooking Equipment
Tilting jacketed kettles, braising pans, and combi steamers engineered for heavy central kitchen thermal processing.
View Cooking Equipment →Blast Chillers & Cold Chain
Roll-in trolley blast chillers and walk-in cold rooms designed for rapid Cook-Chill food safety compliance.
View Cooling Equipment →Verifiable Engineering Documentation Published
Real B2B central kitchen projects must present verifiable technical proof for engineering buyers.
Engineering Design
HACCP workflow plans, equipment schedules, 2D/3D CAD layouts, and MEP utility load lists.
Manufacturing Quality
SUS304 food-grade stainless steel fabrication, laser welding quality, and component test logs.
Verification & Delivery
FAT load test videos, container packing logs, installation manuals, and operator training SOPs.
Documented Central Kitchen Deliveries
Each case discloses the buyer's production target, the equipment scope we engineered and manufactured, and the verified delivery result. Client identities are withheld under NDA; FAT records, packing logs and commissioning sign-offs are available to qualified buyers on request.
Retail Chain Central Kitchen — Riyadh, Saudi Arabia
A supermarket group needed a central kitchen producing 12,000 chilled ready-meal portions per day across 18 stores. We engineered the one-way process flow from raw receiving through batch cooking, blast chilling and MAP packaging, then manufactured the full equipment scope.
Equipment scope: 2 × 300 L tilting jacketed kettles, a 1 t/h continuous vegetable washing line, 2 roll-in trolley blast chillers, a MAP tray sealing station, a SUS304 fabrication package (worktables, shelving, sinks), and an HDW3000 rack-conveyor dishwasher rated at 300–400 racks/hour.
Verified result: Full-capacity FAT passed with cooling-log records (+90 °C → +3 °C core in 90 minutes at full trolley load); site commissioning completed in 12 days; operator SOP training signed off by the buyer's QA manager.
View the Central Kitchen Solution Used →Airline Catering Central Kitchen — Hong Kong
An international airline caterer supplying 8,500 meals/day required HACCP zoned production with strict cross-contamination control and full tray-line traceability. We delivered zoning CAD layouts, MEP utility schedules, and the heavy-duty cooking and regeneration equipment package.
Equipment scope: HSC intelligent steamer cabinets (HSC-10U-E, 27+2 kW), 2 combi ovens, a 12 m heated serving and regeneration line, E300-BCW01 horizontal banquet carts (300 L, 30–80 °C) for temperature-held trolley transport, and an HDW260 steam-heated dishwasher line.
Verified result: Thermal performance FAT videos documented for every cooking unit; 4 × 40HQ export crating with moisture barrier; on-site installation supervision completed 9 days ahead of the buyer's scheduled opening.
View the Cooking Equipment Used →Central Kitchen Project FAQs
Technical guidance on central kitchen project execution, FAT testing, and delivery schedules.
How are central kitchen project capacities verified during factory manufacturing?
Central kitchen machinery undergoes full load Factory Acceptance Testing (FAT) at our facility. Thermal kettles undergo water boil-off rate tests, blast chillers undergo core temperature drop logging (90°C to 3°C within 90 minutes), and continuous dishwashers undergo speed tests prior to client sign-off.
What documents are provided with central kitchen project deliveries?
Deliveries include complete 2D/3D CAD floor plan layouts, MEP utility stub-out schedules, electrical wiring schematics, FAT inspection certificates, export packing lists, and detailed operation/maintenance SOP manuals.
Can central kitchen project designs accommodate future capacity expansion?
Yes. We design modular central kitchen footprints with pre-allocated utility stub-outs (steam, electricity, water drains) allowing food commissaries to double production lines without stopping existing operations.
Plan a Central Kitchen Project
Send your project requirement, target capacity, layout, and utility conditions. Our engineering team will supply a process CAD layout and equipment proposal.