Providing ingredients while maintaining high hygiene standards! Reducing procurement costs and labor expenses through efficient centralized cooking.
We would like to introduce our "CK+SK Method: CK (Central Kitchen) Kitchen Plan." This method involves conducting cooking operations outside the facility (CK = Central Kitchen) in a cook-chill system. By centralizing cooking, we can enhance efficiency and safety, while also expecting cost reductions through bulk purchasing of ingredients and labor-saving measures. Additionally, there is no need for large kitchen equipment or space at each facility (SK = Satellite Kitchen), and since special cooking is not required, significant reductions in labor costs are possible. [Features] ■ Reduction of procurement prices and labor costs through centralized cooking efficiency ■ Ability to provide ingredients while maintaining high hygiene standards ■ Shift operations during daytime hours are possible *For more details, please refer to the PDF materials or feel free to contact us.
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【CK Flow for Hotel Pan Delivery】 ■1. Inspection ■2. Pre-processing ■3. Heating ■4. Rapid Cooling ■5. Chilled Storage ■6. Chilled Delivery ■7. To SK *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our company is a comprehensive manufacturer of commercial kitchen equipment, kitchen facilities, rice cooking equipment, school lunch systems, and hospital and welfare meal equipment. As society transitions from "food for survival" to "enjoying food," we have embarked on the path of becoming a manufacturer of commercial kitchen equipment with the desire to contribute, even in a small way, to making enjoyable meals "even more enjoyable." In product development, we listen to our customers' voices, view things from their perspective, think critically, and strive to capture their needs in order to deliver "the products that customers seek" to the market.