Successful fruit picking system

Foodie Ji and Pan Chenyi finished the canteen meal and brought the plate to the collection point on the side of the hall.

There is no one here to check whether the dishes are clean, but someone comes on time and transports the dishes to the back for washing.

Pan Chenyi motioned to the camera on the wall and said:

"Here mainly depends on the intelligent system to detect,

If the plate is not clean, it will be processed directly through facial recognition to blacken it. You cannot come to the fourth canteen to buy food for a week."

Similar recognition systems are not uncommon, and are used in places that need to recognize license plates, human faces, minerals, and grains.

It’s just the first time I saw it in the university cafeteria to check food waste...

Zhai Xiaoguo always feels that universities should represent advanced productive forces, and should not lag behind outside the campus. After students leave the campus, they lag behind the entire era in terms of knowledge, thinking and other software, to practical hardware.

Foodie Ji and netizens opened their eyes again.

Well, there are others who keep customers away...

But it’s also right. Who makes the customers welcome here not to make money at all, but desperately to post money?

After pouring the dinner plate, Tian Yihe left the foodie Ji and the others and went back to the office.

Foodie Ji was taken by Pan Chenyi and began to visit the back kitchen.

The so-called back kitchen is actually divided into two parts,

One is the windows for cooking,

The other is located behind the canteen and has to go through a door. It is mainly used to wash dishes, store ingredients and various spare tableware and equipment.

They plan to look at the window first, then go to the back.

Pan Chenyi said to Foodie Ji:

"In order to avoid suspicion, you can choose any window, and we will look at whichever you choose."

"Drink, be confident." Foodie Ji said.

"Of course! In addition, I want to emphasize," Pan Chenyi said, "I just finished cooking in the window before, and this is the end of the meal.

So now is the dirtiest and messiest time for the back kitchen,

In fact, we have to wait for a while to clean up, which is the cleanest and tidy state of our back kitchen."

Foodie Ji expressed understanding,

Netizens who watched the live broadcast went through a series of three-view baptisms this morning. At the beginning, many people who were picky, skeptical, distorted, and defiant, have now mostly changed their views.

At this moment, everyone heard Pan Chenyi's confident words and silently gave her a compliment.

Foodie Ji randomly selected a window on the first floor, and the two walked in.

The fire-breathing stove has long been turned off, and the cooking is over. Now the people in the window are cleaning.

When the cooking chef was cleaning up some of the ingredients and oil spilled on the stove when he turned the spoon over,

Because there is a long stream of water on the fire stove, there is no need to clean up, these things have already been brought into the sink by the water.

The foodie Ji, who was holding the pan-tilt, saw the chef stepping on a pedal under the fire-breathing stove under his feet, and the little cook-helper on the other side pushed the fire-breathing stove away along the rails again!

The pedal that the master stepped on is used to lock the pulley,

As long as you step on it, the fire-breathing stove is fixed on the rail and can be used normally.

Step on it again to release the lock, which is equivalent to the car's sliding state.

"Damn! Are your fire-breathing stoves active?" The foodie Ji burst into swearing, "I remember this thing is for fire prevention and heat insulation, and it is filled with cement?

Ordinary restaurants only start with installation and hardly move again until the business closes?!"

Pan Chenyi said:

"Yes, a two-nozzle fire-breathing stove can weigh close to one ton, so it cannot be moved normally.

This slide rail system is designed and modified by our own person specially, and the fire stove manufacturer does not have this function at all."

She explained:

"This is to clean up the dead corners under and behind the fire stove.

In some restaurants that are not sanitary, there are accumulated oily dirt in these dead ends, and there may even be cockroaches!

You look at ours again, after sliding the position, there is no clear dead corner at all!"

After Foodie Ji finished taking the close-up, Pan Chenyi continued:

"The heaviest fire-breathing stove can slide, and the other lighter ones, such as the preparation table and storage cabinet, are not to mention. They can slide easily to clean the ground and corners thoroughly."

Foodie Ji doesn’t know what to say anymore. She really can’t find a single fault, so she can only record all of this faithfully and post it back to the Internet so that more people who question here will take a good look at what Called a canteen made with heart!

After filming the situation in the window, the two were about to go out when they saw a male student wearing a different-brand t-shirt whose chest pattern had been washed so hard to be clear appeared by the window, nodding to the chef who was cooking inside. :

"Master Zhang, I'm here to collect the set meal!"

"Hey, here comes the child, waiting for me to pretend to be for you!" the person called Master Zhang replied loudly.

The foodie Ji saw the master put the unsold vegetables in the stainless steel trough into the lunch box.

After every serving, tell the boy whether it is one meat and two vegetarian dishes, or there is no meat dishes, only vegetarian dishes are left.

The boys also arranged them separately and put them in bags.

Not only this window, but also two students in other windows were responsible for separating the leftovers in the lunch boxes into different categories, and then trying to match them with the remaining rice and steamed buns, and took them out of the canteen together.

Seeing the foodie Ji puzzled, Pan Chenyi explained:

"In the first few days, because the students who had been diverted to other canteens also came to eat in the fourth canteen, there was not enough food.

Let the students in the back row come here in vain and can only return in disappointment.

After the hall master saw it, he asked the cafeteria to do more and try to make every meal surplus.

This led to the leftovers problem that did not exist in the Fourth Canteen...

Although the hall master was particularly willing to spend money on meal supplements, he always adhered to the principle that it should not be wasted.

Therefore, the leftovers of each meal will not be thrown away, and those who come to collect food waste and swill from the house will be cheaper.

In that case, it would be too wasteful of our food and labor.

So he asked us to contact the poor students at the school, saying that he didn’t dislike the business, and he just waited for the meal to be over.

The rest of each meal in the cafeteria bar is sold to them at a bargain price after the meal, and they can take it to the school gate to sell.

In the end, the spreads earned are not all owned by them, but shared equally with the cafeteria. After all, the spreads are actually paid by the hall owner himself.

The hall master also said that these children should not be able to make money too easily, and they would not have the ability to endure hardship."

This errand can be regarded as a work-study program for those poor students and can subsidize some living expenses.

For the hall master, the waste that might have been caused has now become a subsidy for changing directions.

After listening to Pan Chenyi's words, the foodie was moved by Zhai Xiaoguo's consideration...

She commented:

"It made the poor students work hard, and the people in need outside the school had such a high-quality meal.

So it's not a charity, it's almost the same as the old-time relief of work!"