Hot shop equipment and inventory. Heating equipment for restaurants. Determination of the hot shop production program

Written qualification work in the profession "Chef, Confectioner"
"Organization of work of the hot shop
(sauce department) "

Completed: student of group P-31
Zhingel Alena Evgenievna
Reviewer: Lecturer
special disciplines
by profession "Chef, pastry chef"
Halimova Elena Petrovna

Art. Dinskaya
2011 - 2012 academic year
Content.

Introduction …………………………………………………………………. …… .p. 3
I. Organization of the hot shop (sauce department) ………. …… ..p. 4
1.1 Organization of hot shop operation …………………………………… p. 4
1.2 Equipment, utensils and inventory of the hot shop ………………… p. eight
1.3 Organization of workplaces ……………………………………………. p. 12
1.4 Work organization in the hot shop …………………………………… .p. 15

II. Calculated part
2.1 Menu plan of a complex lunch in the student canteen. ………… p. 16
2.2 Calculation of the insertion of products for 50 servings …………………………… ..p. 17
2.3 Drawing up a summary sheet ……………………………………… p. 21
2.4 Making an order-requirements for the receipt of products ………… ... p. 22

Conclusion …………………………………………………… ………….… P. 23
References ………………………………… …………………… ... p. 24
Appendix …………………………………………………… …………… p. 25

Introduction.

Food is the basis of human life. How a person eats depends on his health, mood, ability to work. Consequently, a person's nutrition is not only his personal, but also a public matter. The French physiologist Brmat-Savarin owns the expression: “The animal is fed, the man eats, clever man knows how to eat. " “Knowing how to eat” has nothing to do with satisfying hunger. The ability to eat presupposes a reasonable, moderate and timely diet, that is, a food culture. And this very difficult science and culture of nutrition needs to be learned, learned from a young age, while a person has not yet acquired diseases from excessive eating. So the kitchen is a very serious business and requires respect.
In canteens Catering one of the most important places for food preparation is the hot shop; it can be called the heart of the enterprise.
In the hot shops of large enterprises, a soup department is organized for the preparation of first courses, and a sauce department for the preparation of second courses, side dishes, sauces.
The purpose of my work: to study the work of the sauce department of the hot shop, to learn how to draw up technological documentation.
The relevance of the thesis lies in the fact that catering enterprises are in great demand, modern new technologies and new household appliances appear very quickly.
To compose the work, I used textbooks for NGOs, magazines, collections of recipes, periodicals, Internet resources.

Organization of the hot shop (sauce department).

1.1 Organization of the hot shop.

Hot shop equipment, dishes and inventory.

1.3 Organization of workplaces.
A workplace is a part of the production area where an employee performs individual operations, using the appropriate equipment, utensils, inventory, tools. Workplaces in catering enterprises have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the range of products.
The area of ​​the workplace should be sufficient to ensure the rational placement of equipment, the creation of safe working conditions, as well as a convenient location of equipment and tools.
Workplaces in the workshop are located along the course technological process.
Workplaces can be specialized and versatile. Specialized jobs are organized in large enterprises when an employee performs one or several similar operations during the working day.
Small and medium-sized enterprises are dominated by universal jobs, where several heterogeneous operations take place.
The organization of workplaces takes into account the anthropometric data of the structure of the human body, that is, on the basis of a person's height, the depth, height of the workplace and the front of work for one employee are determined (Appendix No. 6).
When developing sectional modulated equipment, the above factors were taken into account.
The dimensions of the production equipment should be such that the worker's body and hands are in the most comfortable position.
As the experience of organizing a cook's workplace has shown, the distance from the floor to the top shelf of the table, on which the supply of dishes is usually placed, should not exceed 1750 mm (Appendix No. 7). The optimum distance from the floor to the middle shelf is 1500 mm. This area is the most convenient for the chef. It is very convenient when the table has drawers for inventory and tools. At the bottom of the table there should be shelves for dishes, cutting boards.
Modular sectional tables for small mechanization, with a cooled slide and a cabinet. Wooden racks are installed near production tables and baths. For the convenience of work, the height of the table should be such that the distance between the worker's elbow and the table surface does not exceed 200-250 mm.
The instantaneous viewing angle of the object is 18 °. In this sector of the view is located what the employee should see instantly. Effective visibility should not exceed 30 °. On average for a person, the viewing angle is 120 °, so the length of the production table should not exceed 1.5 m.
A sufficient area in the workplace area excludes the possibility of industrial injuries, provides an approach to the equipment during its operation and repair. It is recommended to observe the following permissible distances when placing the equipment (in m):
Between two technological lines of non-mechanical
equipment with a double-sided arrangement of workers
places and length of lines up to 3 m ……………………………………. …… ..1,2
over 3 m ………………………………………… ... 1.5
Between the wall and the processing line
non-mechanical equipment …………………………… .... 0.1-0.2
Between the wall and mechanical equipment …………… .. 0.2-0.4
Between the wall and the heating equipment ……………………… ... 0.4
Between the technological line of heating equipment
and dispensing line …………………………………………… ..1,5
Between the working fronts of thermal and non-mechanical
equipment ………………………………………………………… 1.5
Between the working fronts of the digester sections …………… 2.0
Between electric boilers installed
in line …………………………………………………………… 0.75
Between technological lines of equipment,
emitting heat ………………………………………………… .1,5
Between the wall and the workplace of the vegetable shiner
in the vegetable shop …………………………………………… ……… 0.8
Each workplace must be provided with a sufficient number of tools, equipment and utensils. Dishes and implements are selected in accordance with the Equipment Standards, depending on the type and capacity of the enterprise. Requirements are imposed on production equipment: strength, reliability in work, aesthetics, etc.
Sanitary and hygienic requirements for inventory, dishes, tools are determined by the joint venture and SanPiN, according to which utensils, implements and tools must be made of materials that are harmless and safe for human health and the environment.

1.4 Organization of work in a hot shop.

Since the work in the hot shop is very varied, cooks of various qualifications must work there. The following ratio of cooks in a hot shop is recommended: VI grade - 15-17%, V grade - 25-27%, IV grade - 32-34% and III grade - 24-26%.
The production team of the hot shop also includes dishwashers and kitchen auxiliary workers.
A chef of the VI category, as a rule, is a foreman or a senior chef and is responsible for the organization of the technological process in the workshop, the quality and compliance with the output of dishes. He monitors the observance of the technology of cooking dishes and culinary products, prepares portioned, specialty, banquet dishes.
The V category chef prepares and prepares dishes that require the most complex culinary processing.
etc.................

ORGANIZATION OF THE HOT WORKSHOP

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

The following operations are carried out:

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

At enterprises operating on the systemself-service, the hot shop is separated from the sales area by special dispensing equipment: a line of dispensing racks, food warmers, counters. At enterprises withservice by waiters can be open kitchens or separated by walls.

DISHES BAKED IN A HOT WORKSHOP

DISTINCTED BY THE FOLLOWING MAIN FEATURES:

THE HOTSHOP COOK BEGINS :

SOUP DEPARTMENT OF THE HOT SHOP

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

SOUPS IT IS ACCEPTED TO BE CALLED FIRST COURSES. THEY CONSIST OF A LIQUID BASE AND A VARIETY OF COMPONENTS (SIDE DISHES).

VEGETARIAN;

ON BOUILLONS (BONE, MEAT, FISH, FROM Poultry);

ON MUSHROOMS, VEGETABLES, FRUITS;

ON MILK;

ON KVASS;

WITH SOUR MILK PRODUCTS (KEFIR, YOUNG MILK).

ON t SERVING - HOT 75 * C - 80 * C; COLD 10 -14 * С;

RELEASE RATES: 250, 300, 400, 500G;

CLASSIC PROCESS DIAGRAM ASSUMES

ORGANIZATION OF THREE JOBS:

In the workplace, cooks should be : electronic balance, a set of knives for a chef's troika, inventory of a hot shop, cutting boards. The cook's workplace should be equipped with a spice counter.

For a wide variety of soups, a soup slide product set may include pickles, onions, herbs, olives, olives, lemon, croutons, etc.

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

Production tables;

Cooking kettles;

Electric boilers;

The drive is universal;

Vegetable cutting machine or kitchen processor;

In this part of the hot shop they cook - broths, soups, side dishes, sweet dishes, etc.

SAUCE DEPARTMENT OF THE HOT SHOP

The sauce section is intended for the preparation of second courses, side dishes and sauces. To carry out various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, inventory.

WORKPLACE OF THE CHEF FOR PREPARING SIDE DISHES FROM VEGETABLES, ROLLS AND PASTA PRODUCTS, 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:

Floor pans, electric;

Fryers;

Oven, combi steamer, combi steamers;

Bain-marie for storing products hot;

Refrigerated tables;

Production tables;

Gas and electric stoves;

Grills, frying surfaces;

Kitchen processor;

Production tables with a built-in wash bath;

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

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

HOT WORKSHOP DISHES:

floor-standing boilers -20l

boilers for steaming with a grid - insert

pots from 1 to 10 liters

deep-bottomed saucepan from 2 to 10 liters

metal trays and cast-iron pans for frying p / f from meat, poultry, fish, vegetables

frying pans small and medium cast iron with a handle for frying pancakes, pancakes, making omelets

frying pans for fried eggs

HOT WORKSHOP INVENTORY:

corollas

fun

chef's fork

metal blades, wooden

sieves, colander, chenois for straining broth

skimmer

pouring spoons, sauce spoon

Correct hot shop work organization can save usable floor space, increase productivity and revenue. Before buying technological equipment, it is worthwhile to decide exactly on the kitchen project, to approve the arrangement of equipment, its quantity, dimensions, performance, and power.

Hot shop organization. Basic steps

Each owner of the establishment and each chef has his own vision of the organization of the work process, but there are a number of primary principles that are important to consider.

The hot shop is the center of professional cuisine, the place where all dishes are prepared, semi-finished products are produced and prepared. It should be located next to the food dispensing area and washing facilities, have a convenient location in relation to the warehouse and preparation rooms.

Requirements for the premises

The room should have natural light, at the same time supplemented by artificial light for full illumination of the working areas and the elimination of color distortion of food and dishes. Wall and floor decoration should be made of materials that are easy to clean. It is important that the floors are non-slip and that the height of the strips is 3 meters or more. The optimum room temperature is no more than 23 degrees.

How to locate hot shop equipment

The linear arrangement is the most convenient option, which has been proven in practice, and it also saves production space by 25%. When placing, it is important to take into account the technological process of cooking, and accordingly, you should think over the menu in advance. In this case, it is possible to arrange in the format of an island or one or several technological lines, for example

• line 1 - for first courses
• line 2 - for side dishes, main courses, sauces

For convenient use, the standard distance from the floor to the working surface of 850 or 900 mm is taken into account. Aisles between equipment should be at least 90 cm. This will allow staff to move freely around the kitchen, bend over, carry food and utensils.

Hot shop organization includes ensuring the correct outflow of hot air, steam and odors. Exhaust hoods with grease traps must be installed above the heating equipment. The umbrella should protrude 10 cm to the side of the heating equipment, 10 cm in front of the stoves, 20 cm in front of the stoves.

Hot shop equipment from the Kitchen Academy

Each public catering enterprise has its own production program, the successful implementation of which is influenced by:

• staff qualifications
• product quality
• convenient kitchen layout
• reliability of professional equipment

For a restaurant with 100 seats, the Academy of Kitchen offers the following hot shop equipment:

Important about safety

Compliance with safety precautions, the availability of medical books for the personnel, timely maintenance equipment are not just formalities, but natural factors in the work of a catering company.

Be successful and confident in your business, consult and complete hot shop equipment with the Academy of Kitchen!

The hot shop is. The place where most of the technological processes necessary for the preparation of 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 a 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 presupposes the uninterrupted delivery of complex meals of several varieties and in large volumes, which naturally determines the special specifics of its design.

general characteristics

In the kitchen, broths, sauces are prepared, salads are cut and mixed, semi-finished products are heat-treated, meat and vegetables are fried and stewed. The inventory of the hot shop in a large establishment should also provide the ability to bake bread, rolls and pastries, brew hot drinks and dispense other gastronomic delights. In addition, it typically processes ingredients for an appetizer or dessert.

The layout and its location in the building relative to other premises primarily depends on the volume of food produced. An establishment with several dining rooms can include both several kitchens and one large one, located on the same floor with the hall with the largest number of seats. At the same time, the hot shop must have free access to the warehouse, the blank shop, the sink, 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 devices, electronic scales, tabletop mechanisms for preparing complex dishes with a large number of ingredients.

Equipment location requirements

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

The height at which the ceiling of the room is located must exceed 3 meters. Light-colored paint is often recommended for covering walls and other surfaces. In addition, ceramic cladding panels 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 a non-slip structure.

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

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 the 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 preparation of products. In large premises, as a rule, there is not one, but a number of workplaces for acting chefs. In such cases, zoning of space occurs depending on the specifics of the activity. One chef in the hot shop makes soups. The other is for 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 mechanization.

In restaurants, special attention is paid to the speed of dispensing ready-made portioned dishes. Of the equipment in the kitchen of canteens, there is usually a medium-temperature refrigeration 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 hot food preparation workshop 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, such premises are used:

• cutting table;
• refrigeration cabinet;
• electronic balance;
• a boiler for cooking;
• beaters, etc.

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

• type;
• area;
• frequency and intensity of visits.

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

Hot Shop Safety

Since the greatest honor of working in the kitchen lies in the operation of high-temperature appliances, special attention is paid to safety in addition to normal sanitation standards. The most common of its rules are the following:

• it is allowed to dismantle, clean and lubricate the equipment strictly after it is turned off and when disconnected from power sources;
• only dry products are loaded into containers with red-hot fat (for example, a cooking boiler), while the filling is carried out only in the forward direction ("away from you");
• containers with boiling liquid weighing more than 15 kg are recommended to be removed from the stove only in steam.

Knowledge of these rules is subject to regular review, as is the shop floor plan, as well as compliance with the norms. fire safety... The latter is one of the most important conditions work in a hot shop. For this purpose, everyone who enters the kitchen undergoes special training. Unscheduled check knowledge of fire safety rules is carried out in each individual case when the production technology changes and new equipment is purchased.

Hot shop ventilation

The air exchange system in the kitchen of a restaurant or dining room is strikingly 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 a canteen with a small bandwidth, 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 a ventilation system in the kitchen of the restaurant, which has rooms 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 using a supply and exhaust scheme for organizing vents and hoses, then in a large and serious institution you cannot do without sophisticated special equipment. A high concentration of hot vapors, food processing and combustion products - 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 of all equipment.

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

Ensuring safety at work

The basic requirements for work on each specific equipment come, first of all, from its device. Dangerous high-temperature appliances may only be operated after proper instruction. A fire extinguisher must be located near such equipment, which is marked on the diagram. Moreover, a fire-fighting toolbox should be located in every area of ​​the hot shop. It also requires a box with a sufficient amount of sand.

Devices that work with high temperatures (for example, a cooking boiler) are actively used in every hot shop. In large restaurants, their operation requires the use of a variety of fuels, from natural coal to heating gas. Which certainly involves following the relevant rules when designing a room and the location of such equipment in accordance with all fire safety standards.

The width of the passage corridors and the number of exits from the premises, which together represent escape routes in the event of a fire, must comply with very specific established standards. The layout 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 a lease agreement for the premises in which the catering establishment will be located, you should request from the lessor all the available technical documentation. Its composition must certainly include a BTI plan, on the basis of which, and it is necessary to start designing and drawing up a diagram of a hot shop.

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

The most common mistake of novice restaurateurs is building a restaurant without a ready-made technological project. In this case, the workers begin to organize the electrical wiring and the water supply system without looking back at any plan, which ultimately, of course, leads to the impossibility of ensuring the work of the personnel adequately to the tasks set.

Common mistakes

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

The most common mistake is searching for production 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) thus turns out to be completely inapplicable. The main reason for this is the fact that all catering establishments (even those that have the same format) are individual: different manufacturers and equipment quality.

Technological project

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

Manufacturing facilities occupy over 40% of any major enterprise. Competent calculation of all the necessary nuances helps to avoid unnecessary costs associated with the purchase of excessively productive and energy-intensive equipment that is not needed, and eliminates the loss of customers.

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

In the hot shop, the following will be organized: a section for making soups, which is equipped with boilers of various capacities; a section for the preparation of second courses, equipped with stoves, deep fryers, tilting pans, frying surfaces, small-capacity boilers, steam-convection ovens, grills, bain-marie for dishes and sauces, serving racks with a thermal cabinet; hot drinks preparation area, equipped with electric boilers and coffee makers.

The use of sectional modular equipment in hot and cold workshops makes increased demands on the organization of workplaces, since it becomes possible to perform several technological operations, such as washing and bulkheading cereals, shredding and washing greens, storing food in the cold. These requirements consist in the correct placement at workplaces of equipment interconnected by the course of the technological process: heating equipment, refrigeration cabinets, washing baths, production tables, mechanical equipment, etc.

The main requirement for the layout of the workplace is its location, which would minimize the transition of the cook from one type of equipment to another. In accordance with this requirement, next to the plates, insert sections with a water-folding device and inventory cabinets are installed, they provide for the installation of tables near ovens and pans, tables with built-in baths are placed between cooking pots, and universal drives and vegetable cutting machines are placed between production tables and a heating equipment, etc.

The procedure for placing jobs on technological lines is of great importance, since the nature of the movement of service personnel depends on this. The shorter this path, the less time and energy of a person will be spent in the production process, the more efficiently the equipment will be used. Correctly organized production lines can reduce unnecessary unproductive movements of workers, facilitate working conditions and help increase productivity.

When placing equipment, it is necessary to observe, first of all, the principle of flow, so that when performing work, the cooks do not make unproductive movements in the direction opposite to the direction of the technological process.

In the process of work, cooks move only along the line of the equipment and turn no more than 90 °.

For the rational organization of labor at workplaces, it is necessary, when completing technological lines, to take into account not only the sequence of operations, but also the direction in which the process is being conducted. The productivity of cooks is 5 - 8% higher if the technological processes are directed from right to left.

In accordance with the requirements of labor protection, the cook must be at the control panel during operation of the machine, therefore the loading openings of machines with mechanical drives (meat grinders, meat mixers, vegetable cutters, bread slicers, etc.) and most heating devices are on the right, and the discharge openings or receiving trays - on the left. This also confirms the conclusion that the machining process should be directed from right to left.

Since the length of technological lines is limited by the overall dimensions of the shops, it is allowed to use the linear-group method of arranging equipment in technological processes. The lines of auxiliary equipment are located in parallel to the lines of heating equipment in the hot shop.

Technological lines can have a wall or island location, they are installed in one or two adjacent lines, parallel or perpendicular to the distribution.

The hot shop is located on the same level as the halls. If there are several halls of the same purpose in the building, the workshop is located on the floor next to the hall with the largest number of seats; on other floors, premises are provided in which the finished products of the hot shop are stored in bain-marie, workplaces are organized for portioning and serving dishes. Finished products transported on floors by lifts. In the absence of the latter and placement on the floors of halls for various purposes, hot and cold workshops are designed for each of them.

The hot shop should be conveniently connected with the cold shop, washing canteen and kitchen utensils, a bread slicing room, meat (meat and fish) and vegetable shops when the enterprise operates on raw materials and shops - precooking and processing of greens, if the enterprise operates on semi-finished products, with premises for receiving and storing raw materials.

Depending on the form of service, the hot shop should have a convenient connection with the food distribution areas. When served by waiters, the workshop is adjacent directly to the distribution room; in self-service enterprises - to the halls on the area of ​​which the dispensing lines are placed.

If restaurants serve visitors with lunches and dinners, then the hot shop can work in 1.5 shifts, if also with breakfasts, then in 2 shifts.

In the hot shop, lines for the preparation of first and second courses are organized with the allocation of workplaces for cooking: 1) broths; 2) first courses; 3) hot drinks; 4) frying main courses, side dishes; 5) cooking and stewing of main courses, sauces and side dishes; 6) baking dishes (Fig. 1). It is recommended to equip work places of cooks with modulated sectional heating equipment (Table 5). Moreover, in small and medium-sized enterprises, heat devices of periodic action are used, in large enterprises - periodic and continuous.

Workplaces are also equipped with modulated table sections: with a cooling cabinet and a slide for storing food components (SOESM-2 and SOESM-3), with a built-in washing bath (SMVSM), for storing spices, kitchen utensils, inventory, connecting small mechanization (SMSM).

The following mechanical equipment is installed in the workshop: - a universal drive PU-0.6, which includes an MS2-70 meat grinder (it can be used to grind boiled meat); vegetable cutter MC10-160 for grinding raw vegetables; multipurpose mechanisms MC4-7-8-20 for whipping, wiping, mixing products; vegetable cutter MCI8-160 for curly cutting of vegetables (slices, cubes, cubes, etc.); drive for hot shops PG-0.6, which includes: meat grinder MC2-70, grinding mechanism MC12-40 for grinding rusks, sugar, coffee, etc., universal mechanism MC4-7-8-20, sifter MC24-300 ...

For short-term storage of products, refrigerated cabinets and racks are used. If semi-finished products and semi-finished products from culinary factories are delivered to prepackaging enterprises in functional containers measuring 530 × 325 mm (height from 20 to 200 mm), then the products are subjected to heat treatment without being removed from them, since inner dimensions the thermal equipment used for this corresponds to the external dimensions of the tanks.

The containers are installed on mobile racks, transported to the appropriate heating devices (stoves, pans, cooking kettles, ovens), and then the cooked food on the racks, mobile food warmers, in heating cabinets is fed to the dispenser. Workplaces in the workshop must be placed in accordance with the sequence performing operations of the technological process of food preparation, taking into account the shortest routes for the movement of semi-finished products and ready-made food.

The most rational is the linear principle of the sectional modulated equipment placement. Its implementation allows:

rational use of the production area by closing the gaps between different kinds wall and island equipment;

to increase labor productivity through the rational organization of jobs, the elimination of unnecessary transitions and unproductive movements;

reduce the number of in-house transport operations; improve the sanitary and hygienic working conditions by installing local ventilation suction systems above the heating equipment, which capture vapors and decomposition products generated during the heat treatment of products and at the same time ensure the flow of clean air into the working area.

When using modulated equipment, cooks' workplaces, composed of two parallel lines (thermal and non-mechanical equipment), are placed at a distance of 1.2-1.4 m from each other.

The hot shop should be equipped with a variety of equipment: cutting boards, chumichki (for portioning dishes), slotted spoon (for removing foam), scoops (for pouring liquid), strainers, etc. To determine the volume occupied by the product in the boiler, use measuring rulers , for cutting products - knives of the chef's troika; carbohydrate (for curly cutting).

Characteristics of jobs.

At the workplace for the preparation of fried foods and side dishes, a deep fryer, a frying pan, a stove, a refrigerated table-cabinet are installed, in which fat and semi-finished products are stored. When deep-fried, the products are placed in a mesh insert and lowered into the fat heated in a deep fryer (there should be 4-5 times more fat than the product). The finished product is taken out of the fryer using the liner mesh.

When frying food, the main method is to heat the pan, put fat into it (bring it to a boil), and then products from meat, fish, vegetables or other products. To turn them over, use a paddle, for stirring - a paddle.

A small amount of products are fried on the stove in a cookware.

If vegetables are cut in a hot shop before frying, then a replaceable mechanism for cutting vegetables to a universal drive PG-0.6 or PU-0.6 is used for cutting a small amount. cutting board with OS marking and knives of the chef's troika.