In April 2026, Shunxiang Central Kitchen successfully delivered a turnkey central kitchen project for a chain restaurant chain serving 150 locations. This stands as the largest EPC project undertaken by Shunxiang Central Kitchen so far in 2026.
Project Requirements
- Daily Output: 12,000 meals + 5,000 semi-finished products
- Product Lines: Chinese hot dishes, cold dishes, pastries, and soups
- Delivery Radius: 150 km
- Delivery Timeline: All deliveries completed by 5:00 AM daily
Equipment Configuration
Pre-Processing Area (350 m²)
- Fully automated vegetable washing and cutting line × 1
- Meat processing line (including grinding, slicing, and tumbling) × 1
- Automatic weighing and batching system
Hot Processing Area (450 m²)
- Intelligent cooking robots × 6 units (each capable of cooking 50 portions per batch)
- Steamers × 4 units
- Deep-frying line × 1
- Rotary ovens × 2 units
Packaging Area (300 m²)
- Modified atmosphere packaging (MAP) lines × 2 (for fresh prepared meals)
- Vacuum packaging machines × 3 units
- Automatic weighing and labeling integrated line
Cold Chain Area (400 m²)
- Blast freezing tunnel × 1 (−40 °C quick-freeze)
- Cold storage rooms × 3 (intelligent temperature control)
- Finished product pre-cooling zone
Key Project Metrics
- Total Equipment Investment: CNY 4.8 million
- Staffing: 42 persons per shift
- Energy Efficiency: 32% electricity savings compared to conventional solutions
- Commissioning Timeline: 135 days
For consultation on standardized central kitchen solutions for chain restaurants, contact us at 185-2101-3919.
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