Saturday, 3 November 2012

Akshaya Patra Kitchens Making a Move Forward - New inclusions are Added


Akshaya Patra chapati making machineHaving received the credit of being the World’s largest mid-day meal programme, Akshaya Patra has always been in the look-out to better its kitchen infrastructure. In tune with this motive, it has seen many improvements and introductions to optimize operational and economic efficiency. Akshaya Patra kitchens are witnessing newer technological uplifts; thereby maximizing its potential by many folds.
In an effort to realize their future goals, Akshaya Patra has already started conducting pilot runs of various initiatives like eco-friendly methods of cooking, vehicle tracking system, vegetable cutting and chapati making machine, IVRS and Route Simulation methods. These introductions have significantly sped up the cooking process, keeping intact the quality and hygiene of the cooked food. It has also helped in better tracking of the delivery fleet ensuring timely service on all locations. Apart from advancements in process and service, there have been significant improvement in the taste and recipes too.
The Akshaya Patra kitchen has seen upgrading in the following areas:
  • 10 of Akshaya Patra kitchens have successfully passed the ISO recertification audit by conforming to the standard requirements of ISO 22000-2005.
  • Akshaya Patra has started implementing a vehicle tracking system by installing GPS devices in 72 vehicles as a test run. The initial report suggests effective management of the fleet.
  • In order to optimize time and output, Akshaya Patra kitchen has adopted Six Sigma methodology, and has witnessed 40% reduction in cooking time in its pilot study.
  • A new vegetable cutting machine has been tailored in HK Hill kitchen, Bangalore, to save on time and retain freshness of cut vegetables.
  • A modified version of Chapati making machine is in the making which will increase the capacity by 50%, with an hourly output of 60,000 chapatis.
  • As an initiative to give its recipes a natural colour blend, Akshaya Patra has recently formulated liquid form of cardamom. This has added a fresh flavour to ‘sweet pongal’- a popular South Indian dessert.
  • Increasing its presence, Akshaya Patra has started its centralized kitchen in Nathdwara. This will help feed 75,000 students of Government schools in this location.
  • The VK Hill kitchen in Bangalore recently introduced an eco-friendly initiative of smokeless stoves known as Oorja runs on briquettes. This smokeless stove has helped in minimising fuel cost by 50%.
  • IVRS (Interactive Voice Response System) and Route-Simulation are two other initiatives employed in Akshaya Patra kitchens to help improve the operations and services.

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