Central Kitchen Delivery Modes Explained

A central kitchen integrates unified purchasing, standardized production, and delivery. What delivery modes exist? CHINENG explains.

Central kitchen delivery modes  

By logistics, products go to chain outlets via full hot chain, full cold chain, or mixed hot/cold chain.

Hot chain: core temperature stays above 65°C from finish to customer. Hot-chain commissaries cut, heat-hold, and deliver semi-finished/finished dishes with buffer holding.

Cold chain: core cools below 10°C within two hours and stays ≤10°C in storage/transport. With chilling and MAP, shelf life may be 5–7, 12–20, or 90–180 days; reheat and serve.

Mixed chain: allocates cold and hot functions by product mix—cold chain as primary flow with hot-chain links and emergency backup.

CHINENG customizes full hot, full cold, or mixed production lines—from design and build through install, acceptance, and after-sales—matched to menu and site for lean layout and easy maintenance.