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 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
DoorCLOSED
🚿 Washing
Water--°C
🔪 Prep Area
Temp--°C
🔥 Cooking
S1--°C
S2--°C
S3--°C
S4--°C
Smoke---
🔍 QC Inspection
Food--°C
ResultPASS
📦 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