SmartKitchen MBG
Standar BGN — 4 Zona Anti Cross-Contamination
Charts
Industrial
Gauges
Gas Detection
MBG Safety
Floor Plan
OFFLINE
--:--:--
10
Ruangan
24
Sensor
4
Zona
2
Kendaraan
--°C
Avg Temp
--%
Compliance
0
Critical
← JALUR MASUK BAHAN BAKU (RECEIVING)
JALUR DISTRIBUSI MAKANAN →
TRUK BAHAN →
← TRUK MAKANAN
ZONE 1: RECEIVING & STORAGE
RECEIVING
±15-20 m²
📦
Bahan Baku Masuk
DRY STORAGE
±20-25 m²
🏺
Gudang Kering
❄️ COLD ROOM / FREEZER
±20-30 m² | Chiller 0-5°C | Freezer ≤-18°C
🧊
TEMP ZONE: 0-5°C
Penyimpanan Dingin & Beku
HAND WASH
Zone 1 Entry
🧴
Wajib Cuci Tangan
DISHWASHING
±15-20 m²
🫧
Pencucian Peralatan
ZONE 2: INGREDIENT PREPARATION
WASHING ROOM
Sayur, Buah, Daging, Ikan
🚿
Pencucian Bahan
CUTTING / PREP
Color-coded tools
🔪
Pemotongan Bahan
MIXING / MARINATE
±20-25 m²
🥣
Pencampuran & Bumbu
Perendaman Daging
HAND
WASH
🧴
Zone 2
TOOL STORAGE
Rack: pots, pans, knives
🗄️
Penyimpanan Alat
ZONE 3: COOKING & PROCESSING
EXHAUST DUCTING / HOOD
STOVE 1
Kompor Industri
🔥
STOVE 2
Kompor Industri
🔥
STOVE 3
Kompor Industri
🔥
STOVE 4
Kompor Industri
🔥
🔥 OVEN
Industri | 200-250°C
Pemanggangan
♨️ STEAMER
Industri | 100°C
Pengukusan
WARMER
≥60°C
🍲
Holding
HAND WASH
🧴
Zone 3 Entry
🔍 FOOD INSPECTION / QC
Temp check | Taste test | Safety | ≥75°C Internal (WHO/FDA)
Quality Control Checkpoint
ZONE 4: PACKAGING & DISTRIBUTION
PACKAGING
±25-35 m²
Tepak makan aluminium
+ plastik insulated
📦
Packing Higienis
COOLING
Post-cook stabilization
🌡️
Pendinginan Makanan
🚚 DISTRIBUTION
±20-25 m²
Exit route — isolated
from raw material entry
Meals Ready →
Loading Bay Makanan
HAND WASH
🧴
Zone 4 Entry
💧 WATER
TREATMENT
💧
Pengolahan Air
🗑️ WASTE
ROOM
🗑️
Buangan & Sampah
CLEAN SUPPLY STORAGE
Packaging material, cleaning supplies, PPE
🧹
Penyimpanan Bahan Bersih
① Bahan Baku
②
③ Masak
④ QC Check
⑤ Packing
⑥ Distribusi
⑦ EXIT →
STAFF ENTRANCE
WASTE EXIT
🚛 TRUK BAHAN BAKU
Ingredient Delivery — Loading Dock
● STANDBY
🚚 LOADING BAY MAKANAN
Meal Distribution — Dispatch Bay
● LOADING...
EXIT GATE
Meal Delivery →
OPEN
RETURN
Container/Waste
🚚←📦
STAFF PARKING
🚗 🏍️
N
S
W
E
SMARTKITCHEN MBG — STANDAR BGN FLOOR PLAN
UNIDIRECTIONAL FLOW: Receiving → Washing → Prep → Cooking → QC → Packaging → Distribution → Exit
📦 Receiving
Temp
--°C
Hum
--%
🏺 Dry Storage
Temp
--°C
Hum
--%
❄️ Cold Room
Chill
--°C
Door
CLOSED
🚿 Washing
Water
--°C
🔪 Prep Area
Temp
--°C
🔥 Cooking
S1
--°C
S2
--°C
S3
--°C
S4
--°C
Smoke
---
🔍 QC Inspection
Food
--°C
Result
PASS
📦 Packaging
Food
--°C
Hold
--m
🚚 Distribution
Box
--°C
Meals
--
🫧 Dishwash
Wash
--°C
Flow
--L/m
💧 Water
TDS
--ppm
pH
--
LEGEND
Zone 1: Receiving & Storage
Zone 2: Ingredient Prep
Zone 3: Cooking
Zone 4: Packing & Dist
Normal
Warning
Critical
📐 10 Rooms | 24 Sensors
🚛 2 Vehicle Bays
🌡️ WHO/FDA/BGN Standards
---→
Animated Flow Path
7-step one-way workflow