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Taixing Interview|The kitchen automation revolution also uses a machine for soaking chicken Chen Shufang: A piece of white paper is done

2020-11-23T03:32:29.862Z

Non-acceptance and shortage of manpower are common problems faced by the catering industry. The application of technology may be one of the solutions. Taixing Group (6811) has been investing resources in the research and development of automated kitchen equipment, adopting automatic



Special interview

Written by: Kwong Yueting

2020-11-23 07:15

Last update date: 2020-11-23 07:15

Non-acceptance and shortage of manpower are common problems faced by the catering industry. The application of technology may be one of the solutions.

Taixing Group (6811) has been investing resources in the research and development of automated kitchen equipment, using automated machines such as automatic frying pan, barbecued pork sauce blender, chicken dipping machine, poultry barbecue oven and so on. At present, the group has about 60 to 70% of the production processes in Hong Kong. Operated by the machine.

Group Executive Director Chen Shufang described the group as a "Chinese McDonald's", using many standardized and modern production processes. In addition to making the quality of dishes more stable and speeding up the process of preparing dishes, it also lowered the entry barrier for chefs. Let me (kitchen) invite many newcomers. A piece of blank paper, or even transfer from the floor to the Li kitchen, can do it. As long as you learn to use the machine, you can get started quickly!"

Automated machines such as automatic frying pan, barbecued pork sauce blender, and chicken dipping machine sound fresh, but there is a lot of knowledge behind them.

At present, most of the kitchen staff of Taixing Group are relatively junior staff. The experienced masters "turn to the back" and assist the R&D team to turn the cooking steps into machine programming.

For example, how high the temperature of the suckling pig should be, when should the suckling pig be turned over, etc.

Chen Shufang said that after using the machine, employees don't need to participate in the whole process, they only need to control the machine and prevent emergencies. They can also multi-tasking (handling multiple tasks at the same time) and maintain the quality of the dishes.

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Chen Shufang quoted the manufacturer as saying that the automatic wok machine can cook more than 300 small Chinese dishes, but the group has to enter the program codes one by one. Generally, restaurants will use 60 to 70 common dishes (pictures provided by interviewees).

Try the smart food delivery car

In addition, the group’s Tsim Sha Tsui Daocheng Restaurant had previously tried out smart food delivery trucks. She said that the food delivery trucks were not very responsive and helped to reduce the workload of the floor staff. "My colleagues at the floor only want to bring food to customers. It’s not a big day to carry it." It has also received the effect of publicity because customers will take photos when they see the smart food delivery truck and share them on social platforms. Many experts have also asked her about the food delivery truck. Details.

However, because the smart food delivery truck has to "walk around" in aisles with more than one person, so that it can avoid obstacles, so it can only be used in stores with more space.

Asked whether the group will set up unmanned restaurants, she admitted that unmanned restaurants are indeed more gimmicks, but they need to invest in higher costs to purchase equipment. The group hopes to strike a balance between the use of manpower and automation. Hand-made, assam chicken rice and Hainanese chicken rice, the chickens all depend on my sister’s bones.” In the future, the group hopes to set up more automated kitchens in mainland restaurants and increase the proportion of automated production processes from 20 to 30% to close to 60% in Hong Kong. Seventy percent.

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Source: hk1

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