We aim of achieving the initial sincerity of "diverse, wise, and intelligent" through high-quality and professional catering services.
Central Kitchen
Central Kitchen
QFC strives to improve operational performance, facilitate chef preparation, accelerate service speed, and subsequent cleaning and maintenance work by directly building kitchen equipment and facilities on the client side, as well as planning the production line, under existing venue space conditions, in order to reasonably reduce manpower requirements and reduce personnel.
Based on the above, QFC has developed a business model of an "in-factory central kitchen" through years of practice, which is to directly establish a complete meal supply system on the client side, rather than relying on the external central kitchen to provide meals through the sending-in logistics pattern. This can effectively reduce the color, taste, and heat of food that is reduced due to logistics time, thus making customers more satisfied and colleagues more willing to enjoy inside meals. Instead of wasting resources on buying from outside takeout operations, it is also possible to immediately inspect the nutritional hygiene of ingredients while reasonably reducing waste.
Refrigeration and Refrigeration Equipment
To ensure the freshness of all ingredients and prevent bacterial growth and spoilage caused by exposure. All purchased and inspected ingredients are stored separately in freezing and refrigeration equipment at a fixed temperature.
Cooking Equipment
Due to the close relationship between the taste of ingredients and their heating area, in order to ensure uniform heating of the ingredients, QFC specially uses a three feet and three inches large black pot (black milling tripod) as the cooking equipment, thereby improving the taste of the ingredients under uniform heating.
Steam Baking Equipment
For ingredients that require steaming and grilling treatment, considering the number of people served, QFC especially uses imported large steaming and grilling ovens to produce different tastes and visual effects through two different modes of steaming and grilling, thereby enhancing the appetite of diners.
Washing Equipment
For various types of tableware after use, QFC has specially built three-tank washing equipment to ensure cleanliness and prevent any oil stains from remaining in subsequent use. Through the washing tank of the first tank, the rinsing tank of the second tank, and the disinfection tank of the third tank, the tableware is fully cleaned and disinfected, so that the tableware can be recycled and the amount of washing water can be reduced to achieve environmental protection.
In addition, the aforementioned equipment is regularly maintained to ensure its proper performance, safety, and stability so as not to cause inconvenience in serving customers due to equipment malfunctions.