What equipment is needed for a hot shop. Modern technological equipment for the hot shop. Hot shop inventory

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, boiling of broth, preparation of soups, sauces, side dishes, main courses, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.

A hot shop serving several trading floors located on different floors should be located on the same floor as the trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured by means of lifts.

The hot shop should be located next to the cold shop, washing tableware and kitchen utensils, distributing, trading floor and have a convenient relationship with the harvesting shops, the greenery processing shop, and storage facilities. Their close location helps to reduce the time spent on moving products from one workshop to another and to the distribution line. Washing kitchen and tableware is placed next to the hot shop.

The production program of the workshop is determined by the menu plan.

Dishes made in a hot shop are distinguished by the following main features:

type of raw material used from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;

cooking method - boiled, poached, stewed, fried, baked;

the nature of consumption soups, main dishes, side dishes, drinks, etc.,

appointment- for dietary, school food, etc.;

consistency - liquid, semi-liquid, thick, puree, viscous, crumbly.

Dishes of the hot shop must comply with the requirements of state standards, standards of the industry and enterprises, collections of recipes for dishes and culinary products, technical specifications and be developed according to technological instructions and maps, technical and technological maps, subject to the sanitary rules of catering establishments.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).

Equipment for the hot shop is selected according to the standards for equipping trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, the range of culinary products sold through buffets and retail chain enterprises (culinary shops, trays).

The temperature, according to the requirements of the labor organization, should not exceed 23 ° C, therefore; supply and exhaust ventilation should be more powerful (air velocity - 1-2 m / s); relative humidity - 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

Hot shop workers, in order to successfully cope with the production program, must start work no later than 2 hours before the opening of the trading floor.

The number of chefs in each department is determined by the ratio 1:2, i.e. in the soup department there are half as many chefs.

The hot shop is subdivided into two specialized departments - soup and sauce. Broths and first courses are prepared in soup, while second courses, side dishes, sauces, hot threads are prepared in sauce.

Organization of the work of the soup department of the hot shop

The technological process of preparing first courses in the soup department consists of two stages of preparing broths (bone, meat, fish, mushroom, etc.), vegetable, fruit decoctions and cooking soups (filling, dairy, sweet).

The duration of cooking bone and meat and bone broths is 5-6 hours, so they are prepared the day before, the rest of the broths (meat, chicken, fish) - at the beginning of the working day. It is advisable to prepare them concentrated and store in the refrigerator.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches that require a lot of broth, so two technological lines are organized. First line designed for making broths. At the workplace of a cook preparing broths, stationary boilers are installed in a line - electric, gas or steam. More often used electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional tanks. They put a bath for washing meat, poultry carcasses, bones. The meat is placed in a cassette with a perforated insert and lowered into the washing bath. In the same container, the meat is immersed in a non-tilting cauldron installed nearby. After preparing the broth, the meat container is unloaded from the boiler using a special TP-80K cart with a lifting platform.

At public catering establishments, unified steam cooking boilers of the type KPP-100-1, KPP-160-1 and KPP-250-1 (rectangular) can be used. In addition, electric cooking boilers KPE-100, KPE-160, KPE-250 or a sectional modulated tilting boiler KPESM-60 are in operation.

Digestion kettles are also used for cooking cabbage for cabbage rolls, potatoes and carrots for salads, etc. in functional perforated containers.

Opposite stationary cooking boilers are installed second production line for the preparation of soups, including a line of thermal and non-mechanical equipment, the distance between which should be 1.5 m.

The line of thermal equipment includes: a mobile boiler KP-60 with an electric cooking device UEV-60, an electric frying pan SE-0.45-01, an electric stove PE-0.51-01, production tables of the SP-1200 type for auxiliary operations.

The stove is used for cooking first courses in small batches in stove-top boilers, stewing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment, used as additional elements in the lines of sectional modulated equipment, create additional convenience for the cook.

Preparation of passerovka (beetroot, vegetable, flour) in the soup department is carried out 2-3 hours before the start of the hot shop.

Lines of non-mechanical equipment (distance between lines 1.5 m) for preparing soups include sectional modular tables and a mobile bath for washing side dishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

In restaurants where first courses are prepared in small batches in 50, 40, 30, and 20 l stove-top boilers, food warmers are installed in the hot shop, which ensures the preservation of temperature and taste of soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

For the preparation of puree soups, the products are rubbed and ground using a universal drive II- with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.

Flour culinary products (patties, cheesecakes, pies) are prepared for transparent broths. For their production organize additional jobs. The dough is kneaded in plate boilers, cut on a wooden-coated production table using rolling pins, manual dough dividers, cutters.

Organization of the work of the sauce department of the hot shop

This compartment is designed for preparing second hot dishes, side dishes, sauces.

The main equipment of the sauce department are cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Barbecue ovens are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc. For the preparation of dietary dishes, a steamer is installed in the sauce department.

The jobs of chefs preparing second courses in canteens and restaurants differ from each other.

In the sauce department of canteens, three technological lines are provided, on which workplaces are organized for frying, boiling, stewing, poaching, baking; preparation of side dishes, sauces and hot drinks; preparation of culinary products (cheesecakes, cabbage rolls, vegetable cutlets, etc.). In large canteens, culinary products are made in the culinary workshop.

The first line includes ovens (ShZhESM-2K), stoves, electric frying pans SESM-0.2 (SESM-0.5), fryers.

In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state.

In the hot shop of the canteen at the manufacturing enterprise, a conveyor oven is used for continuous frying of cutlets, rump steaks, entrecote and other meat products.

In diet canteens for steaming meat, fish, vegetables in perforated containers, a steamer APE-0.23A is used.

The second line provides a workplace for preparing side dishes, sauces and hot drinks. The workplace is equipped with a production table with a washing bath SPM-1500 for sorting and washing cereals; a digester kettle KP-60 for cooking side dishes and sauces; an electric stove for cooking coffee, cocoa in stove-top boilers (and in restaurants - chocolate, oriental coffee, etc.). Rice or pasta in a perforated container is lowered into the boiling water of the boiler using a mobile cart with a lifting platform. The finished side dish is washed in the boiler and unloaded along with the container using the same trolley. Then they are transferred to a functional container, filled with oil.

In restaurants where complex side dishes are mainly prepared, stove-top dishes are used in small quantities. For portioning and decorating dishes, special food warmers are used, as well as production tables with refrigerated slides and cabinets.

For the preparation of sauces at the workplace, cooking pots are used when it is necessary to prepare a large amount of sauces, or pots of various capacities - when preparing a small amount of sauces. For rubbing vegetables and straining broths, sieves of various shapes or strainers are used. The main sauces (red and white), as a rule, are prepared for the whole day, and derivative sauces for 2-3 hours of selling dishes on the trading floor.

For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20-01 type are used.

The third line, intended for the manufacture of culinary products, has several jobs, since the products are made not only for sale through a distribution center, but also through the branches of the enterprise. At workplaces, production tables are installed, on which scales, cutting boards, functional containers and knives for molding products are placed. To wipe cottage cheese, potatoes and other products, a universal machine with a replaceable drive is installed.

In the sauce department of the restaurant, jobs are organized mainly by type of heat treatment. For example, a workplace for frying and browning products and semi-finished products; the second - for cooking, stewing and poaching products; the third - for the preparation of side dishes and cereals.

At the workplace, cooks use cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile racks. When cooking deep-fried dishes (burgers in Kiev, french fries, etc.), on an open fire (grilled sturgeon, grilled meat, grilled poultry, etc.), an electric grill (GE, GEN-10) is included in the heat line , deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then the finished products, together with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. A separate workplace is allocated for the preparation of shish kebabs. Shish kebabs are portioned on the production table, and fried in a shish kebab oven ShR-2, in which heat transfer occurs by radiation.

Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by cooks at the same time. For this purpose, thermal equipment (stoves, ovens, electric frying pans) are grouped with the calculation of the convenience of the transition of cooks from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Thermal equipment can be installed not only in a line, but also in an island way.

Grill bars and fast food establishments use GE electric grills with infrared radiation to fry chicken and other products. Acceleration of the heat treatment of food can be achieved by using microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth. In the apparatus, the time for frying beef culinary products is 3.2 minutes, pancakes - 1.5 minutes.

The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), select technological maps, specify the amount of products needed for cooking. In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive dishes that require a lot of time to cook (stews, sauces) are prepared in small batches. At other enterprises in mass production, no matter how much product is prepared, it must be taken into account that fried main courses (cutlets, steaks, entrecote, etc.) must be sold within 1 hour; boiled, poached, stewed main dishes - 2 hours, vegetable side dishes - 2 hours, crumbly cereals, stewed cabbage - 6 hours, hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of sanitary rules, forced storage of the remaining food, it must be cooled and store at a temperature of 2-6 ° C for no more than 18 hours. Before selling, chilled food is checked and tasted by the head of production, after which it is necessarily subjected to heat treatment (boiling, frying on a stove or in an oven). The period for the sale of food after this heat treatment should not exceed 1 hour. It is forbidden to mix food leftovers from the previous day with food prepared on the same day, but at an earlier date with newly prepared food.

It is forbidden to leave the next day in the sauce department of the hot shop: pancakes with meat and cottage cheese, minced meat, poultry, fish; sauces; omelets; mashed potatoes, boiled pasta.

Labour Organization. Since the work in the hot shop is very diverse, cooks of various qualifications must work there. The following ratio of cooks in the hot shop is recommended: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%.

The production team of the hot shop also includes washers kitchen utensils, kitchen workers.

The cook of the VI category, as a rule, is a foreman or a senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the output of dishes, monitors compliance with the technology of cooking dishes and culinary products, prepares portioned, specialty, banquet dishes.

The 5th class cook prepares and decorates dishes that require the most complex culinary processing. The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. The cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, products from air mass, etc.).

HOT SHOP WORK ORGANIZATION

The main production facility, in which the workplaces are located so that it is convenient to complete the technological process of cooking.

Carry out the following operations:

Shop is connected with all production and trade premises, therefore it is located near the cold shop, distribution and washing tableware. P / f is sent to the hot shop from all the blank shops, so it is located in such a way that it has convenient communication with a group of blank shops, a daily stock pantry, and washing kitchen utensils.

In enterprises operating under the systemself-service, the hot shop is separated from the trading floor by special dispensing equipment: a line of dispensing racks, food warmers, counters. In enterprises withwaiter service may be open kitchens or separated by walls.

DISHES PRODUCED IN THE HOT SHOP,

DIFFERENT IN THE FOLLOWING MAIN FEATURES:

THE WORK OF THE HOT SHOP COOK BEGINS :

SOUP COMPARTMENT HOT SHOP

The technological process of preparing first courses consists of two stages:

SOUPS IT IS USED TO CALL THE FIRST DISHES. THEY CONSIST OF A LIQUID BASE AND VARIOUS COMPONENTS (GARNISHES).

VEGETARIAN;

ON BROTHS (BONE, MEAT AND BONE, FISH, FROM POULTRY);

ON DECOAT FROM MUSHROOMS, VEGETABLES, FRUITS;

ON MILK;

ON KVASE;

WITH fermented milk products (kefir, curdled milk).

BY t SERVES - HOT 75*C - 80*C; COLD 10 -14 * C;

VACATION RATES: 250, 300, 400, 500g;

THE CLASSICAL TECHNOLOGICAL SCHEME IMPLIES

ORGANIZATION OF THREE JOBS:

At the workplace, cooks should be : electronic scales, a set of chef's three knives, hot shop equipment, cutting boards. The workplace of the cook must be equipped with a condiment rack.

For a wide range of soups, a soup slide set may include: pickles, onions, herbs, olives, black olives, lemon, croutons, etc.

The technological line of the hot shop for the preparation of soups may include:

Production tables;

Digestion boilers;

Electric boilers;

The drive is universal;

Vegetable cutter or food processor;

In this part of the hot shop, broths, soups, side dishes, sweet dishes, etc. are prepared.

SAUCE SECTION OF THE HOT SHOP

The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and inventory.

WORKPLACE OF THE COOK FOR PREPARING GARNISHES FROM VEGETABLES, CEREALS AND PASTA, THE TECHNOLOGICAL PROCESS CONSISTS OF THE FOLLOWING OPERATIONS:

The technological line of the hot shop for the preparation of second courses and sauces may include:

Frying pans floor electric;

Fryers;

Oven oven, convection oven, combi steamers;

Food warmers for storing hot products;

Tables cooled;

Production tables;

Gas and electric stoves;

Grills, frying surfaces;

Kitchen processor;

Production tables with built-in washing bath;

In this part of the hot shop, all main courses are prepared using various methods of heat treatment (frying, boiling, stewing, stewing, baking, baking, heating and bringing dishes to readiness).

Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by chefs at the same time. For this purpose, thermal equipment (electric stoves, ovens or ovens, electric frying pans) are grouped by calculating the convenience of the transition of cooks from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Thermal equipment can be installed not only in a line, but also in an island way.

WARE HOT SHOP:

wall-mounted boilers -20l

boilers for steaming with grate - liner

pans from 1 to 10 liters

saucepans with a thick bottom from 2 to 10 liters

metal trays and cast-iron pans for frying meat, poultry, fish, vegetables

small and medium cast-iron frying pans with a handle for frying pancakes, pancakes, cooking omelettes

pans for fried eggs

HOT SHOP INVENTORY:

beaters

fun

chef's fork

blades metal, wooden

sieves, colander, shenoy for straining the broth

skimmer

pouring spoons, sauce spoon

Is a hot shop. The place where most of the technological processes necessary for preparing the main dishes are carried out has several variations of its device, which depend on the format of the enterprise itself.

So, the equipment of the hot shop in the restaurant is very diverse and makes it possible to cook a wide range of dishes at the same time. Meals are served in small (or even single) quantities, based on the wishes of each client. Whereas the kitchen of a large public dining room assumes the uninterrupted delivery of set meals of several varieties and in large volumes, which, of course, determines the special specifics of its design.

general characteristics

In the kitchen, the preparation of broths, sauces, cutting and mixing salads, thermal processing of semi-finished products, frying and stewing meat and vegetables are carried out. The inventory of a hot shop in a large institution should also provide the possibility of baking bread, rolls and confectionery, brewing hot drinks and issuing other gastronomic delights. In addition, it usually processes ingredients intended for an appetizer or dessert.

The scheme and its location in the building relative to other premises primarily depends on the volume of dishes produced. An establishment with several dining rooms can include both several kitchens and one large one, located on the same floor as the hall with the largest number of seats. At the same time, the hot shop should have free access to the warehouse, blank shop, washing and, of course, ideally fit into the distribution system.

The kitchen device includes the assembly of equipment for heat treatment, as well as the connection of electrical and mechanical appliances, electronic scales, tabletop mechanisms for preparing complex dishes with a large number of ingredients.

Equipment location requirements

The scheme of the hot shop directly depends on its strategic location. In addition to all of the above, in the immediate vicinity there should be a spacious and comfortable washing room with a large number of sinks for cleaning kitchen utensils and tableware. The medium-temperature refrigerating cabinet is located strategically - opposite the window for supplying products to the kitchen.

The height at which the ceiling of the room is located must exceed 3 meters. To cover walls and other surfaces, light-colored paint is more often recommended. In addition, panels with ceramic cladding are often installed at a level of up to 1.7 m from the floor. The materials used for finishing the hot shop must be sufficiently waterproof, easy to clean and have an anti-slip structure.

Organizing his workplace, the cook of the hot shop must use equipment installed in sections, which allows you to significantly save the work surface and combine the cooking processes.

Workspace organization

In accordance with the capacity of the institution and the dimensions of the kitchen, the equipment of the hot shop can be located in different ways. In rooms with a small area, it is placed along walls equipped with strong forced ventilation. In parallel, a line is often equipped: a stainless table, as well as surfaces for inspection, cutting, processing and preparing products. In large areas, as a rule, there is not one, but a number of jobs for acting chefs. In such cases, space zoning occurs depending on the specifics of the activity. One cook of the hot shop prepares soups. The other - second courses, etc.

In the zone for preparing liquid dishes, as a rule, there are a cooking boiler, pots of various capacities, pans, a table equipped with a special bath and other devices, and other equipment from the category of small-scale mechanization.

Particular attention in restaurants is paid to the speed of issuing ready-to-serve dishes. Of the equipment in the kitchen of canteens, there is usually a medium-temperature refrigerating cabinet for cooling food. As well as cutting boards, spice containers, cooking pots and a rack.

Hot shop equipment

The main requirement for the equipment of the workshop for the preparation of hot dishes is the efficiency of the working space and the creation of the most productive balance that fully meets the professional needs of the kitchen, depending on its specifics. In this regard, in such premises are used:

cutting table;
refrigerator;
electronic balance;
boiler for cooking;
beaters, etc.

The most productive work of the staff is helped by the optimization of frying surfaces, grills, devices that combine steam and high temperatures, ovens, cabinets for dough-based preparations, etc. In general, the scheme of the hot shop includes various kinds of features, depending on:

type;
area;
frequency and saturation of visits.

In the most optimized cooking room, there should be both desktop scales and large floor scales - with a dial. Not so long ago, gas or electric stoves were the main heating equipment in the kitchen. Today, professional steam-based boilers for cooking all types of dishes, electric frying surfaces, special barbecue ovens and more are becoming increasingly popular.

Hot Shop Safety

Since the great honor of working in the kitchen is the operation of high-temperature appliances, special attention is paid to safety in addition to the usual hygiene standards. The most common of its rules are as follows:

it is allowed to dismantle, clean and lubricate the equipment strictly after it is turned off and when disconnected from power sources;
in containers with hot fat (for example, a digester) only dry products are loaded, while the laying is carried out only in the forward direction (“away from you”);
Boiling liquid containers weighing more than 15 kg are recommended to be removed from the stove only in pairs.

Knowledge of these rules is subject to regular checks, as well as the scheme of the workshop, as well as compliance with fire safety standards. The latter is one of the most important working conditions in a hot shop. To this end, everyone who enters the kitchen undergoes special training. An unscheduled test of knowledge of fire safety rules is carried out in each individual case, when the production technology changes and new equipment is purchased.

Ventilation in the hot shop

The air exchange system in the kitchen of a restaurant or dining room is very different from the same device in industrial or residential premises. At the same time, the ventilation system in the hot shops of each catering establishment also has its own characteristics, which depend directly on its profile. So, for example, in a small cafeteria or canteen with a small throughput, where from the entire extensive list of professional equipment there is only a cutting table and floor scales, there is no need for abundant air circulation, which cannot be said about establishments with several dozen seats.

A special approach deserves the organization of the ventilation system in the kitchen of the restaurant, which has halls for smoking hookah or tobacco consumption in general. If, for example, in the hot shop of a pizzeria, it is quite enough to provide air exchange with the help of a supply and exhaust scheme for organizing vents and sleeves, then in a large and serious institution one cannot do without complex special equipment. A high concentration of hot vapors, products of thermal processing of food and combustion - all this requires not just elementary air circulation, but powerful ventilation in the form of a serious engineering system.

Hot shop design

To achieve the most productive results when designing a kitchen, due attention should be paid to a whole list of details. Since the main task is to ensure compliance with all technological standards and create maximum comfort for the work of personnel, the project must certainly include a layout for all equipment.

The kitchen is often located so that its windows are on the north side. The equipment in this case must be installed in series in order to provide the most comfortable and efficient circuit, through which all the processes provided by the technology will be properly implemented. At the same time, great importance is attached to compliance with the sanitary and technological rules for such premises, as well as compliance with the high requirements of product processing procedures. The scheme of the hot shop includes cold and hot water supply, as well as ventilation sleeves, hoods and vents.

Ensuring safety at work

The basic requirements for working on each specific equipment come, firstly, from its design. Hazardous high-temperature appliances may only be operated after appropriate instruction. Near such equipment, a fire extinguisher, which is marked on the diagram, must certainly be located. Moreover, a fire-fighting tool kit should be located in each room of the hot shop. It also requires a box with enough sand.

Devices that involve working with high temperatures (for example, a digester) are actively used in every hot shop. In large restaurants, their operation requires the use of different types of fuel, from natural coal to gas for heating. Which necessarily implies following the relevant rules when designing the premises and the location of such equipment in accordance with all fire regulations.

The width of the passage corridors and the number of exits from the premises, representing in their totality evacuation routes in case of fire, must comply with very specific established standards. The scheme of such tracks is usually placed in a conspicuous place in the hot shop, and is also included in its approved plan.

Preparatory procedures

After signing the lease agreement for the premises in which the catering establishment will be located, all available technical documentation should be requested from the landlord. It must certainly include the BTI plan, on the basis of which it is necessary to start designing and drawing up a diagram of the hot shop.

First you need to contact a qualified specialist who will perform all the necessary measurements. Only after that it is possible to start planning the technology by which the workshop will work. Having a ready drawing, you need to decide on the choice of a construction company and suppliers of specialized equipment. Almost all companies involved in the sale of such equipment are simultaneously engaged in the provision of project development services, focusing on the specific tasks that the customer sets for himself when planning his enterprise.

The most common mistake novice restaurateurs make is building an establishment without a ready-made technological project. In this case, the workers begin to organize the electrical wiring and water supply system without regard to any plan, which ultimately, of course, leads to the inability to ensure the work of personnel adequately to the tasks set.

Common Mistakes

An equally important requirement when planning a hot shop is the competent organization of the execution of all construction documents. So, each version of the drawing should have a number indicating when it was approved, and the signature of the compiler. This approach will help to subsequently protect the customer from all sorts of troubles. For example, from such as conducting work according to an irrelevant plan, which fell into the hands of builders due to a misunderstanding.

The most common mistake is to search for production organization technology on the Internet. An attempt to find a suitable scheme for a hot shop on the Web, relying on the similarity of the field of activity, leads to the fact that the future restaurateur orders it from an unfamiliar person and pays a lot of money for it. The resulting material (no matter how high-quality it may be) in this case is completely inapplicable. The main reason for this is the fact that all catering establishments (even those that have an identical format) are individual: different manufacturers and equipment quality.

Technological project

A technological project is one of the main stages on the way to creating an enterprise of any format. His tasks include answering questions regarding the location of the hot shop in accordance with all existing standards, the layout of the premises, taking into account considerations of convenience and economy. The technological design allows avoiding the intersection of the flows of raw materials and finished products and makes the work of the hot shop the most constructive.

Industrial premises occupy more than 40% of any serious enterprise. A competent calculation of all the necessary nuances helps to avoid unnecessary costs associated with the acquisition of excessively productive and energy-intensive equipment, which is not needed, and eliminates the loss of customers.

A competent designer is able to solve the problem of rational arrangement of equipment in such a way that every centimeter of the room will be used as efficiently as possible. Usually, specialists who know the peculiarities of cooking and are well versed in a wide range of equipment are involved in such work.

Catering kitchen traditionally consists of hot, cold, vegetable, flour, washing shops, the structure and size of which depend on assortment, menu, concept, number of seats. But not a single catering business will function without a hot shop, with the possible exception of bars, ice cream parlors and the like, because heat treatment of products- this is the main technological process of cooking most dishes. That is why the initial and paramount when opening a cafe, bar, restaurant, canteen or any other catering establishment is choice of heating equipment.
First, it is determined whether the main equipment in the kitchen will be electric, gas or induction. Now very popular wood burning stoves. In Europe, they are often used as the main heating equipment in an establishment and all menu dishes are cooked in them.
If gas is supplied to the enterprise, then it is possible to purchase a gas stove, gas combi steamer and other gas-powered equipment for a professional kitchen.
If only electricity is present in the kitchen of a restaurant or cafe, then equipment with an electrical connection will be selected.
Modern equipment allows you to significantly save electricity - induction cookers reduce electricity consumption by five times, and coal stoves allow you not to use it at all.

The most popular equipment are professional electric stoves, two-, four-, six-burner, with or without an oven. With large volumes of food production, as a rule, a stove with an oven is not enough. Roasting and baking cabinets, convection and steam convection ovens are purchased. Also, the listed equipment is used for baking - confectionery products are baked in steam convection ovens and baking cabinets.

Thermal equipment for horeca is the main means of production. It is difficult to imagine a canteen or restaurant without hot dishes. Even a small cafe or fast food cannot do without a deep fryer, a small electric stove or a baking oven, depending on the specialization. Only, as mentioned earlier, bars at restaurants or hotels and ice cream parlors can do without thermal cooking.
And so, the main production shop of the restaurant and the canteen is a hot shop, which prepares 70% of the range of dishes.

The key issues when equipping a hot shop are:

Facility menu
Number of seats
Expected permeability
Available Energy Sources
Location of the institution
Area allocated for hot shop

The concept of the institution defines the types of equipment to be used in the hot shop.

For the preparation of first courses, stoves, wade sauce apparatus, and cooking pots are used.

For cooking and frying side dishes, stoves, deep fryers, devices for cooking side dishes, tilting pans, and frying surfaces are also used. Also gastronomic steam convection ovens and combi ovens are used for the preparation of side dishes. All of the above applies to the preparation of main dishes.

If your establishment offers European cuisine and feeds its guests with full meals, then you will make a choice between stoves, ovens, boilers and pans. Boilers, tilting pans, ovens are bulky equipment of an average price niche, which is used mainly in canteens with a large number of visitors.

Hotels, restaurants, cafes strive to interest and attract visitors not with speed and cheapness, but with the unusualness and exclusivity of their menu, so the restaurant equipment market is constantly updated, dynamic, and constantly offers new cooking methods and technological solutions.

Benefits of charcoal stoves and grills:
cheap energy source
there is no need to pay utility companies either for its connection or for use,
the taste of dishes cooked on a real fire,
popularity among visitors to the grill menu.
This category includes josper charcoal ovens made in Ukraine and Spain, wood-fired pizza ovens made in Bulgaria, charcoal grills - Argentinean grill, etc.

Flaws:
Depending on the location - in the city, outside the city, freestanding, location in a shopping or business center, it is necessary to carefully consider the ventilation system to ensure fire safety.
It is necessary to choose equipment that meets standards, with sufficient wall thickness to maintain the required temperature and fireproof parts in constant contact with the flame, with a strong and reliable design of moving parts.

The number and types of pieces of equipment for the hot shop also directly depend on the area of the shop. Arrangement must be carried out in accordance with sanitary and fire regulations, with ergonomic requirements for the convenience of personnel. Is it possible to place the required number of stoves and frying surfaces or is it necessary to purchase a multi-level combi steamer that can replace them, our designer can tell you when planning the arrangement of equipment in the workshop.