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Tuesday, May 10, 2011

Gravity Kitchen


http://www.akshayapatra.org/Centralized1/data/images/1jpg
The kitchen from the outside -
a three-storey building which uses Gravity Flow Mechanism developed in-house
by our team. Each kitchen has the capacity to cook between 50 000 to 100 000
mid-day meals per day. Costing approximately 9 crores to set up, they are built with funds from public donations.
http://www.akshayapatra.org/Centralized1/data/images/2jpg
The kitchen from the inside,
consisting of rice cauldrons each of which
cooks up to 110kg of rice in 20 minutes.
Sambar cauldrons cook up to 1200
litres of sambar in two hours.
http://www.akshayapatra.org/Centralized1/data/images/4jpg
It is washed thoroughly on the 2nd floor
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Washed rice is sent down the chute to the
1st floor
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Rice pours down into steam heated cauldrons
for cooking. The entire cooking process
takes place on the 1st floor
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Super heated steam is used
to cook food instead of flame.
http://www.akshayapatra.org/Centralized1/data/images/8jpg
When cooking is finished, it is
loaded into trolleys
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Cooked rice is sent down the chute
to the ground floor
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It flows down the pipe into containers
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Piping hot rice on its way to being
loaded into food vans. Around
6000 kilosof rice are cooked daily
in each kitchen.
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Food materials in Kitchen
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Stock in the kitchen
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Washed dal and vegetables flows
down the chute into sambar cauldron on
the 1st floor.
http://www.akshayapatra.org/Centralized1/data/images/15.jpg
Vegetables and dal ready to be cooked
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Sambar being cooked on the first floor
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Cooked sambar is packed and sent to the
food vans to be loaded.
http://www.akshayapatra.org/Centralized1/data/images/18.jpg
Chapati dough is mixed
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Heavy rollers flatten the dough into
thin sheets
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Dough is cut into the classic round shape
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Making chapatti
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Collecting all the chapattis
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Transporting akshayapatra food through bus
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Happy Kids
http://www.akshayapatra.org/Centralized1/data/images/26.jpg
Students benifited from akshayapatra

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