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.
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.
It is washed thoroughly on the 2nd floor
Washed rice is sent down the chute to the
Rice pours down into steam heated cauldrons
for cooking. The entire cooking process
takes place on the 1st floor
Super heated steam is used
to cook food instead of flame.
When cooking is finished, it is
loaded into trolleys
Cooked rice is sent down the chute
to the ground floor
It flows down the pipe into containers
Piping hot rice on its way to being
loaded into food vans. Around
6000 kilosof rice are cooked daily
in each kitchen.
Food materials in Kitchen
Stock in the kitchen
Washed dal and vegetables flows
down the chute into sambar cauldron on
the 1st floor.
Vegetables and dal ready to be cooked
Sambar being cooked on the first floor
Cooked sambar is packed and sent to the
food vans to be loaded.
Chapati dough is mixed
Heavy rollers flatten the dough into
Dough is cut into the classic round shape
Collecting all the chapattis
Transporting akshayapatra food through bus
Students benifited from akshayapatra