Centralised kitchens are large kitchen units that have the capacity to typically cook up to 100,000 meals. These kitchens serve a set of schools located around the unit. They are automated and thus ensure the highest levels of quality and efficiency during the cooking processes. Our Hubbali kitchen in Karnataka is the largest kitchen in the world and can produce 185,000 meals a day
AKSHAYA PATRA CURRENTLY OPERATES 66 KITCHENS IN 15 STATES & 2 UNION TERRITORIES OF INDIA
Akshaya Patra provides employment opportunities to thousands of locals in India. Most of our kitchens are large, state-of-the-art, factory-like and what we call 'centralised', as they have the capacity to produce huge amounts of food every day. We utilise high-specification technology in our kitchens to maximize for scale. For example, our roti machines are capable of producing 40,000 rotis an hour, our rice cauldrons can cook 120 kilograms of rice in 20 minutes – enough to feed 1,000 children, and our dal machines can cook 1,000 litres of dal in two hours – enough to feed 6,000 children.
We would be delighted to give you a tour of one of our kitchens and can also arrange for you to visit a nearby partner school at lunchtime to meet the children we serve. Please contact us for more information.
In locations where factors like difficult geographical terrain and improper road connectivity do not support the construction of large infrastructure, the decentralised kitchen format is the ideal solution. These kitchens are run by women Self-Help Groups (SHGs) under the guidance and supervision of Akshaya Patra’s kitchen process and operations module.
QUALITY OF MID DAY MEALS
Quality and Food Safety are the primary ingredients at each Akshaya Patra kitchen. Learning from the past, we have introduced various metrics in every area of operations and service delivery. We have also partnered with different organisations to review the quality of the mid-day meals we prepare and serve to children. Standardisation of recipes across all locations has been undertaken to maintain the quality of the meal.
We also strive to ensure that children not only have access to 'unlimited food for education' but also to prescribed quantities of nutrition. In order to consistently maintain the quality of the meal, we take feedback from schools on a daily basis while delivering the meal.
As we aim to maintain and better our services by sustaining the quality of the mid-day meals we provide, there is a need for continual improvement. We must advance the performance of various processes continuously so that every cycle of improvement leads to the next level of achievement. We adopted a holistic approach and designed a programme called ‘AkshayaPragathi’. As a part of the programme, we are adopting and implementing Kaizen, CI Projects and Six Sigma methodologies to ensure and make every member a part of these initiatives.