Is the transparent kitchen in the restaurant clean when you can see it?

There are also unclean parts of a transparent kitchen, but it's much better than a closed kitchen. Nowadays, many restaurants or restaurants have implemented transparent kitchens, and the reason is that they want consumers to be able to eat at ease, which is really good, because every corner of the kitchen, every action of the chef is fully watched by customers, so customers will also feel that the ingredients in this store are fresh and the kitchen is clean and hygienic.

But is a transparent kitchen like this really hygienic? Actually, I don't think soAfter all, there will be a lot of water and oil stains in the kitchen, and there will also be leftovers that have been accidentally spilledTherefore, if you want to do a thorough hygiene, someone must constantly wipe and clean, but obviously the possibility of people constantly doing hygiene is very small, so there will be unclean places, but we can't see it if we don't look carefully.

But then againA transparent kitchen will not have accumulated stains and will not be messed upAfter all, customers can intuitively see the inside of the kitchen, and the ingredients in the transparent kitchen will be fresher, because customers can go directly to the kitchen position after ordering to see if the chef is using fresh ingredients. Then there is the transparent kitchen, which will also give customers a kind of psychological comfort, and customers will think that since the restaurant dares to use the transparent kitchen, it means that the hygiene of the restaurant kitchen is also very clean, so they will eat boldly when eating.

Therefore, the transparent kitchen is still very hygienic in general, but as a diner, don't think that the restaurant is a transparent kitchen, so you eat unscrupulouslyAfter all, the restaurant kitchen is large, so it will still have hygienic dead ends, and there will still be the possibility of food deteriorationTherefore, even if it is a transparent kitchen, it is necessary to observe it before eating, and make sure that the kitchen is indeed clean, and the chef is also very particular about hygiene, so as to prevent unscrupulous businesses from doing unseemly things under the guise of a transparent kitchen.

Transparent kitchens are not necessarily clean, because transparent kitchens can only see the last step of dish processing, and the cleaning and processing of raw materials in the early stage cannot be seen.

I don't think necessarily, we should pay attention to the ** of food materials, whether their cooking tools are sterilized, and whether the seasoning for cooking is qualified, after all, these are things that we can't see through transparent windows.

Not necessarily, because what a transparent kitchen can show customers is necessarily clean, but there are many places that cannot be seen.

A transparent kitchen is called a transparent kitchen.

Transparent kitchen means that guests can directly click on the chef's cooking process while sitting in the restaurant's private dining room, and can also choose cameras installed in different positions to directly see the whole process of serving food.

In May 2010, in response to the "gutter oil" that had attracted much attention in Shunde.

event, Guangdong Shunde Catering Association launched the "Transparent Kitchen" plan and called on member units to join. At the same time, the association also called for the establishment of a unified waste oil agency to ensure food safety.

Impact:

After the Shunde Catering Association launched the "Transparent Kitchen" plan, the relevant person in charge of the Shunde District Market Safety Supervision Bureau said: "This is the personal independent behavior of the enterprise, which will help to promote self-discipline and establish a brand image." We also advocate that enterprises do more work to establish brands, including the treatment of waste oil, the purchase of raw materials, etc., to fulfill their food safety responsibilities in a responsible attitude to consumers.

Yang Xixue, a member of the Shunde District Market Safety Supervision Bureau, believes that the installation of ** into the kitchen is the company's public announcement of its own internal operations, including the treatment of waste oil and the use of raw materials, which are clear to diners at a glance, and is a self-discipline practice of the enterprise.