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Effizienzsteigerung: Wie Chefmax den Bandfischbratofen für Laimeili maßgeschneidert hat
Chefmax hat für Laimeili, eine Restaurantkette, die sich auf gegrillten Fisch spezialisiert hat, einen maßgeschneiderten Fischbratofen entwickelt, mit dem die Effizienz der Zubereitung verbessert und das Geschäft weiter ausgebaut werden konnte. Effizienz zu verbessern und ihr Geschäft weiter auszubauen.
Laimeili is a youthful chain restaurant brand under the Jiumaojiu Group, with multiple branches across China and Southeast Asia. It specializes in Sichuan pepper roasted fish, a favorite among its customers. Chefmax addressed several critical issues during Laimeili’s early operations by providing a customized conveyor roast fish oven, fostering a long-lasting partnership between the two companies.
How did Chefmax enhance roasting efficiency and flavor through robust design and customization? This case study will delve into the details.
The Challenge: Rethinking Roasting Efficiency
Before seeking Chefmax’s assistance, Laimeili faced two pressing challenges. Firstly, they had been using a direct heating type of roast fish oven, which had limitations. It could only reach a maximum temperature of 300°C, resulting in an extended cooking time of up to 5 minutes per fish. This affected both the service efficiency and table turnover rate of the restaurant.
The second predicament involved frequent equipment breakdowns. To ensure the ideal taste of grilled fish, Laimeili always chooses fish species rich in oil. The ensuing problem was that too much oil could interfere with the operation of the internal heating heating parts, which led to overheating malfunctions.
During the communication phase, Chefmax invited Laimeili’s executives to visit their equipment manufacturing facility and R&D department. The impressive production and R&D capabilities ultimately led Laimeili to choose Chefmax for equipment customization.
To address the problem of the cooking temperature not being high enough and to improve cooking efficiency, Chefmax technicians changed the heating method to hot air circulation. The results were astonishing. Through testing and actual usage, the conveyor roast fish oven consistently maintained an internal temperature of 500°C. Cooking time for a 2.7-pound fish was reduced to just three and a half minutes. The roasted fish became crispy on the outside and tender on the inside, significantly both its appearance and flavor were significantly improved.
The hot air circulation system not only increased efficiency and flavor but also ensured consistency in the final product. Standardization of the product is crucial for chain restaurants. Laimeili’s management noted that since their signature roasted fish consistently met the highest standards, customer satisfaction had increased greatly.
Reliability Matters: A Solution for Fewer Breakdowns
The next issue to tackle was frequent breakdowns caused by the excessive oil content. Chefmax recognized the need for more durable and reliable components. The R&D team designed a new heat pipe and hot air channel and used higher-quality materials for manufacturing.
Testing showed that these components performed excellently in environments with substantial oil content, significantly increasing their durability. This thoughtful design effectively reduced the likelihood of breakdowns, ensuring the smooth operation of Laimeili’s kitchen in subsequent usage.
Considering the significant impact of equipment failures on restaurant operations, Chefmax provided additional vulnerable parts. In case of any malfunctions, these accessories helped mitigate the impact to a certain extent.
Furthermore, Chefmax is committed to providing on-site installation, acceptance, and maintenance services, with technicians available for real-time video assistance. Laimeili was highly satisfied with Chefmax’s comprehensive after-sales service, laying the foundation of trust for their ongoing collaboration.
Targeted Layout and Installation
Following the success of using the customized conveyor roast fish oven in one of its branches, Laimeili decided to implement this equipment in both existing and upcoming outlets. In line with their customer-centric approach and the aim to captivate their audience, Laimeili’s stores adopted open kitchen designs. Customers could observe the delightful roasted fish preparation process through glass windows. The open kitchen concept undeniably became another selling point for Laimeili.
Chefmax has adapted the position of the conveyor roast fish oven to suit the different layouts of the branch kitchens. The new roast fish oven was perfectly integrated with the layout of the kitchen equipment and ventilation system, maintaining the beauty and attractiveness of the open kitchen.
In conclusion, Chefmax’s customized machines have revolutionized Laimeili’s grilled fish business. Additional advantages such as adaptable design and after-sales support further strengthen the partnership between Chefmax and Laimeili.
In addition to customizing equipment to meet real-world needs, Chefmax also provides commercial kitchen solutions from one-stop equipment supply, and layout design to installation. If you have questions about your commercial kitchen, Wenden Sie sich an Chefmax now for a free professional consultation.
