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A clear organization of the technological process, the productivity of workers largely depend on the proper organization of jobs in the hot shop. The workplace is a part of the area of ​​the hot shop, on which the equipment, inventory, tools necessary for the employee to perform certain operations of the technological process are concentrated. The use of sectional modulated equipment creates ample opportunities for the rational organization of jobs and improving the overall culture of production. When planning workplaces with the use of sectional modulated equipment, the following requirements are observed. Workplaces are placed in accordance with the sequence of various operations of the technological process of preparing soups and second courses, sauces, so the hot shop has 2 departments: soup and sauce (they will be discussed later).

The hot shop is designed for the centralized production of ready meals, semi-finished products of a high degree of readiness, including chilled ready meals, and culinary products from semi-finished products. This workshop is connected with all industrial and commercial premises, therefore, it is located close to the cold workshop, distributing and washing tableware. It is connected with the blank shops through freight elevators or inter-shop transport. The operating mode of the hot shop is set depending on the conditions for the sale of dishes and the requirements of the service organization. He can work in one, two or three shifts. Accordingly, cooks are also distributed according to qualifications in order to ensure high-quality and timely production of products. If there is a large amount of work in the hot shop, specialization in certain types of products is possible, a culinary shop is distinguished.

The soup compartment is intended for cooking first courses. In accordance with the technological process, the working operations can be divided into two stages: boiling broths and preparing soups.

The sauce department is intended for preparation of second courses, garnishes, hot drinks. Just like the soup department, it is closely connected with the serving room, so it is located next to it and the hall. When organizing jobs, the need to perform several operations is taken into account, i.e. workplaces should be universal, suitable for frying, stewing, boiling, poaching, baking, etc. The work of a cook begins with studying the menu, calculating the required amount of food and raw materials, and selecting dishes. The use of technological maps in the manufacture of dishes consisting of several types of raw materials facilitates and speeds up this process. The longest operation is the preparation of the main sauces. red and white. The sequence of preparation of second courses, sauces and side dishes is determined taking into account the duration of heat treatment of various products. It is important to choose the right utensils, as fat burns on the surface of baking sheets and pans that are not completely filled with food. With close laying, the products are deformed and secrete juice. Particular attention is paid to the nutrition of workers and students in canteens at industrial enterprises and educational institutions, when it is necessary to provide meals to a large number of people in a short lunch break. In this case, a wide choice of dishes is excluded, a specialized line for preparing a complex lunch is installed. Large enterprises use 2-3 such lines. Products are fried in a frying conveyor oven and deep fryers, soups and side dishes are cooked in kettles with mesh liners, which facilitates the removal of products. In the manufacture of mashed potatoes, a machine is used on a mobile base, which makes it possible to serve several boilers at the same time. A conveyor belt is also used to release lunches. Service is organized in 2-3 streams. In large enterprises, chefs can specialize in the preparation of certain dishes and culinary products, which also contributes to increased productivity. In the hot shop, work is carried out by cooks of the III-VI categories under the guidance of the foreman of the shop. The ratio of the number of workers in the soup and sauce shops is 1:2. The placement of workers in the workplace must correspond to their qualifications and provide for the possibility of interchangeability during a period of uneven workload. Cooks of V-VI categories control the rate of investment of raw materials and compliance with the rules of cooking technology.

The quality of the work of the hot shop largely depends on the proper organization of workplaces, on equipping them with equipment, utensils and inventory. The standardization of equipment and inventory provides significant savings in production space, rationalization of the acceptance, storage of products and their supply to the workshop and to the workplaces of cooks, improvement of cooking technology, and acceleration of portioning and dispensing of dishes. The dimensions of frying pans, grates, trays, baking sheets are unified and linked with the parameters of heating and refrigeration equipment. Ventilation exhausts are arranged above the thermal equipment, removing vapors, combustion products (directly above the sources of their release). The general ventilation duct is equipped with grease filters. The workplaces of the soup department of the hot shop are equipped with thermal, refrigeration and mechanical equipment. With linear placement of equipment, the department is completed from two parallel lines - thermal and non-mechanical equipment. Thermal equipment includes modular boilers of various capacities, electric frying pans and stoves: The line of non-mechanical equipment includes production stacks with a smooth surface with a refrigerated cabinet, with a built-in bathtub, having shelves and drawers for storing cutting boards, tools and spices. The number of sectional plates is determined depending on the volume of products. To make it convenient to fill the boilers with water, a tap is installed above the surface of the stove or a section with a mixer tap is built into the line of sectional equipment. Food is boiled in a stationary boiler, poured into a mobile one and brought to the steam generator, then the boiler is moved for distribution and food is given out of it. The bone broth kettle is made in the form of a rectangular trough (made of stainless steel) with a removable lid. To remove the fat formed on the surface, a tap is provided, and to drain the broth - a cork tap with a grid. The bones are loaded into the cauldron in a special basket with handles. During cooking, the broth is periodically mixed with the blades of the mixer. Heating is carried out by heating elements, after every hour heating elements and an electric mixer are turned off. The fat that floats to the surface is removed. Also important is the selection of dishes by volume and purpose. The dishes must meet the following requirements: be made of non-oxidizing metal (stainless steel or aluminum), have a flat bottom, smooth walls, firmly attached handles, marking indicating its capacity. Boilers and pots of various capacities are used for cooking, and cylindrical or conical pans with one or two handles and a lid are used for sautéing, stewing and stewing. trays and pans. The broths are poured with scoops, filtered through strainers, sieves, screens. The sauce department of the hot shop is equipped with ovens, electric frying pans, deep fryers, stoves, cooking and sauce boilers (electric sectional stove modeled four-burner PESM-4SHB, sectional oven modeled ShZhESM-2K, electric frying pan sectional modulated SESM-0.5, KPE-160, production tables; stationary or floor-mounted boiler; fish boilers with a grate (boxes); bowls, frying pans, stewpans, baking sheets, colander, ladle; sauce spoon; chumicka; pouring spoons; chef's spoons ; marked board marked "OS", "MV"; knives, table scales, choppers; meat grinder, etc. steam and second courses: colanders, chumichki, skimmers, sauce spoons, spatulas, chef's needles, forks and, paddles of different lengths, mesh inserts for steaming, etc. Store dishes on lattice racks or on shelves available on production tables. Production tables are also equipped with built-in bathtubs. Many workshops are equipped with a mobile bathroom for washing cereals. Such a bath is mounted on a trolley and has two replaceable perforated trays with a hole diameter of 2.8 and 4 mm. Drainage into the sewer is carried out through pipes or a rubber hose. The set for the production of vegetable and cereal cutlets, meatballs, casseroles with a capacity of 5 thousand, products of various weights per hour consists of two thermal devices for stewing vegetables, a masher and a molding machine. Loading and reloading of the product from the apparatus to the apparatus is carried out using inclined screw conveyors. The molding machine breads products on both sides. The device for browning onions and carrots consists of two round frying pans with a stirrer and a screw conveyor for loading the product, unified with a thermal device for steaming vegetables. The intensive cooling cabinet is designed to quickly reduce the temperature of hot products to 4 degrees C in functional containers installed on racks. Refrigerating chambers accommodate a shelf cart with ready-made meals and products, which is then rolled back to distribution or to the kitchen. Thanks to the centralization of the production of semi-finished products, the production area is freed up, where it is possible to launch the production of such products as sauce paste, pancakes, homemade noodles, concentrated broth, etc. The centralization of cooking also makes it possible to simplify medical and sanitary control over the quality of food.

4.2 Modern technological equipment for the hot shop

Steam convection oven. A few years ago, professional kitchens practically did not use steam convection equipment, but today more than 90% of newly opened or refurbished cafes, restaurants and canteens cannot do without a more or less powerful combi steamer as part of the equipment of their hot shop.

The minimum number of operating modes of such ovens is three: dry heat (for example, grilled chicken), steam (side dishes, cooking) and combined mode (meat, fish), more complex models have five or more modes, up to smooth adjustment of the hot air ratio and water vapor in the chamber and electronic adjustment. Many models are equipped with probes to control the temperature inside the product. True, this technique necessarily requires a supply of cold water, a drain into the sewer, and an exhaust hood.

Ovens should be installed on special supports with guides for baking sheets. For small cafes and restaurants, canteens for 20 - 80 seats, inexpensive, economical Italian UNOX ovens of the XV series, models 203 and 303 G can be recommended (Figure 25). Both of these ovens can hold up to five baking sheets GN 2/3 (354x325mm) and GN 1/1 (530x325mm) respectively. In UNOX ovens, an injection method of moisture supply is implemented: water is supplied through a tube to a hot surface and evaporates directly in the working chamber.

The more expensive stoves of the Spanish factory FAGOR (one of the ten largest world manufacturers of professional kitchen appliances) have excellent reliability indicators. There are several series of these furnaces (Figure 26) - HMI (three-mode with an injector) and HMM (five-mode with a steam generator). In both series there are models for 6, 10, 20 levels GN 1/1 (530x325mm), it is possible to equip with a shower for washing the working chamber.

Combi ovens from Rational (Germany) deserve the highest rating. They combine traditional German reliability and quality with thoughtful design and developers' attention to many small details, which, as the slogan of this plant says, are the main difference of this technique.

For example: Gastronorm containers (or baking sheets) are installed in the working chamber of the oven with the narrow side forward, which allows you to use not only standard GN 1/1, but also smaller gastrocontainers, GN 2/3, 1/2, 1/3. The temperature probe has not one temperature sensor, as in other ovens, but four, which eliminates the possibility of an error in controlling the heating of the product when the probe is inserted unevenly. Currently, there are three model series of Rational combi steamers on the market (Figure 27): CD (three-mode with a steam generator), CM (five-mode with a steam generator), CPC 101 - the latest generation of ovens, armed with climate control technology, numerous built-in and user programs cooking, built-in washing systems of the working chamber and many additional features. Capacity gradations are the same as for FAGOR ovens - 6, 10, 20 levels GN 1/1, there is also a banquet modification with roll-in trolleys with guides for baking sheets and the so-called "marine version" with special fasteners and stops. As a rule, restaurants of large hotels, large canteens, catering companies can afford Rational ovens, but interest in this equipment is growing, and the price of CD series models is quite close to FAGOR analogues.

Kitchen stove. If there is a convection oven in the kitchen, the need for two or more stoves is practically eliminated (with the exception of the largest catering establishments, where a double set of equipment is sometimes installed). It is advisable to have a stove with an oven - this is both insurance in case of failure of the combi steamer, and the ability not to load it with small work, which a conventional oven can handle. In conditions of small kitchen areas, constant switching of the operating mode of the burners, it is more economical to use stoves with round burners.

With a certain volume of production, constant cooking of the same type of dishes, the stoves practically do not turn off and under the pots, pans and stewpans an increasing useful surface area of ​​​​the burners is required - here you can no longer do without a stove with rectangular burners located end-to-end.

A good form for technologists is the location of free work surfaces next to the stove. Domestic stoves with one, two, three, four, six rectangular or square burners are usually equipped with static (non-convection) ovens. The most common choice is EP4ZhSh and EP6ZhSh stoves (Figure 28) manufactured by the Chuvashtorgtekhnika plant (4 and 6 burners, respectively). Two or three two-burner EP2ZhSh are also in demand. (Figure 28)

The modular line is a solid alternative to inexpensive, low-power desktop equipment. Almost all imported plates allow both separate installation and installation as part of the corresponding modular line (600, 650, 700, 750, 800, 900 mm deep - hence the name of the series "six hundredth", "seven hundredth", etc.) together with other functional units such as deep fryer, steak master (frying surface), food warmer, neutral inserts.

The most popular models (Figure 29): PC35 (350x600 mm, two burners of 2 kW each), PC70 (700x600 mm, four burners of 2 kW each), PF70 (four burners, convection oven, 10.5 kW in total) manufactured by Tecnoinox, Italy . PC models require installation on special stands included in the Tecnoinox 600 series modular line. At the same level of popularity, Slovenian stoves Kovinastroj models ES40 (two burners), ES60, ES80 (four burners each). The ES60 must be mounted on a modular stand, while the ES40 and ES80 can be mounted on the EP80 serial oven.

Cookers with round burners, like the modular lines of the 600 and 650 series, are designed for installation in small cafes and restaurants, as well as in enterprises with limited technological areas.

When it comes to an average restaurant, canteen, bistro, stoves from series 700 to 800, much less often 900, come on the scene. , 47th and 67th models are available both without an oven and with a convection-static three-mode or just a static oven. Of the "nine hundredth" series, CE9-41 (Figure 30) from the FAGOR plant is worthy of mention. A powerful large-sized stove with four burners and a spacious oven will show its best qualities at any large catering point.

The 750 series is represented by fashionable German equipment - equipment from the EKU plant. EKU also produces standard stoves, but due to the high cost, they did not take root in our market, but stoves with a continuous heating surface and several "heating zones" took root. The convenience and cost-effectiveness of working on such a stove are obvious. Chefs can use, for example, a mode in which only one heating zone is turned on “to full”, and the rest of the surface is warmed up weaker as it moves away from this zone - there may be cookware on the stove that does not require intense heat or simply heated, located as comfortable for the chef. ST703E (picture 30) and ST703EST are two EKU ranges (with and without oven respectively) that are recommended for high-end catering establishments that are not constrained by equipment costs.

Roasting surface (steak master). It happens that cooks do without frying surfaces, using a combi oven or stove pans. In the bistro, the steak master is often replaced by a contact grill, which gives a double gain in cooking speed, however, with some losses in quality - some cooks complain that the meat dries up in the grill. One way or another - the frying surface is included in the main thermal equipment of the kitchen. Modular equipment options are limited, as in the case of deep fryers, by the selected modular series - within its limits, surfaces made of cast iron and stainless steel, smooth, corrugated or combined (most often 1/3 corrugated + 2/3 smooth) can be found. Figure 31 shows the FTR 70 E and FTL 35E ​​models.

Table-top frying surfaces are represented by cast-iron PSE400 and PSE600 (Figure 31) (smooth 450x440 and 600x440 mm) Roller Grill factory, their counterparts made of stainless steel coated FTA0400, FTA0600 manufactured by Anvil (South Africa) and again inexpensive Taiwanese appliances in a large assortment: models GH818 , 820 (smooth) and GH821, 822 (grooved and combined); their dimensions are similar to those of the PSE and FTA series. All table frying surfaces are equipped with a removable groove for draining fat.

Steam table. Food warmers are heated containers of various sizes for storing hot second courses and side dishes. Typical capacities of food warmers: 20, 40, 60, 80 liters (corresponding to GN 1/1, 2/1, 3/1 and 4/1 respectively). The working baths of food warmers are filled with gastronorm containers of various sizes and depths (standard depth is 150 mm, in some models - up to 200 mm), i.e. the food warmer on GN1/1 with a total volume of 20 liters can be filled, for example, with three containers of 5.4 liters or others at the request of the customer.

If you plan to use a table food warmer, you should decide on the manufacturer (Roller Grill, Anvil, Karma - in descending order of cost) and the volume and configuration of the food warmer with gastronorm containers. Most of the food warmers on the market are steam - they require water to be poured into the working bath and have taps to drain it. There are also food warmer carts, the use of which is very convenient in many cases. Figure 32 shows BMD and #1397 models.

Refrigeration technology. The main purpose of refrigeration equipment in a hot shop is to store and defrost products within quick access to kitchen staff. The ideal (but not the cheapest) solution is a stainless steel refrigerated cabinet or refrigerated table(s). We recommend Portuguese Jordao cabinets for 700 and 1400 liters AVP700 and AVP1400 or FAGOR MSP150 and MSP200 wall-mounted refrigerated counters (1500x600 and 2000x600 mm). "Budget" option: refrigerated cabinets for 400 liters Caravell 390 (Denmark) or 700 liters - Bohnia 711 (Poland, Italian unit). Another popular model of the refrigerator is ShS700 Solo from the CRYSPI plant near Moscow, also with an Italian unit. Figure 33 shows refrigeration equipment of models S 711, S 147, MSP 150, AVP 1400.

Work tables. Required work surfaces are provided with a selection of wall (with a board) and/or central work tables with a stainless steel surface in accordance with the configuration of the workshop room. Tables with adjustable height of 850-900 mm, depths of 600 and 800 mm and widths of 600, 950, 1000, 1200 and 1500 mm are serially produced.

Washing baths. For washing kitchen utensils near the hot shop, space is allocated for installing a double deep washing bath (approximately 1200x600 mm) and, preferably also, a stainless steel rack (width 600, 950, 1200 or 1500 mm, depth 400-500 mm). According to the requirements of the sanitary and epidemiological station, an additional washstand and a single deep washing bath next to the heating equipment should be located in the hot shop.

Cutters. To prepare your own sauces, mayonnaise, pates, chopping greens, crackers, meat "for quenelles", choppers (cutters) are used, which are a stainless steel bowl on a motor base with a rapidly rotating sharp s-shaped knife. The most common models are based on vegetable cutters, which thus turn into multifunctional food processors. On the basis of CL25, the R301U combine with a three-liter bowl is produced, on the basis of CL30 - R302, a bowl of 3.5 liters, and on the basis of CL50 - the R502 combine with an all-metal body and a bowl of 5 liters. Figure 34 shows cutters of models CL25, CL30, CL50, R302, R502.

Slicer. For perfectly even cutting of cheeses, sausages and ham, machines are used that are most often found in grocery stores - slicers. If in a store the volumes of gastronomic cutting are very large and a slicer with a maximum knife diameter is required (so that it does not wear out so quickly with frequent sharpening), then in a restaurant or cafe, models ES220 or ES250 (Figure 35) with knife diameters of 220 and 250 mm are sufficient. The cutting thickness is adjustable from "0" to 10 mm.

Washing tableware. Washing tableware is equipped with a dishwasher and a set of technological furniture, including a table with a waste disposal hole, a waste tank, a triple washing bath, a receiving table, shelves, dryers and racks for storing dishes.

Dishwasher. The choice of dishwasher is determined, in most cases, by the requirements for its performance. For small businesses, it is recommended to use front-loading models (Figure 36) LVC - 21 B (up to 200 plates / hour), FI - 30 (up to 300 plates / hour, standard baskets 500x500 mm). If you need to wash more dishes, you should consider options FI - 48 B and FI - 64. Dome machines have a capacity of 800 to 1200 items per hour (models FI - 80, FI - 100, FI - 120). Together with a domed dishwasher, it is advisable to use a specially designed set of tables with a sink, shower, waste disposal hole, developed by the manufacturer (FAGOR, Spain). There are also bar dishwashers for washing glasses, the most popular of which is the LVR-10 (front loading, round basket).

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

the type of raw materials 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.;

according to the method of cooking - boiled, poached, stewed, fried, baked; by the nature of consumption - soups, main dishes, side dishes, drinks, etc .;

by appointment - for dietary, school meals, etc.;

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

Hot shop dishes must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.

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 microclimate of the hot shop. According to the requirements of the scientific organization of labor, the temperature should not exceed 23 ° C, therefore, supply and exhaust ventilation should be more powerful (air speed 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. The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of release of finished products. Hot shop workers, in order to successfully cope with the production program, must start work no later than two hours before the opening of the trading floor.

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 norms of equipping with 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. So, in restaurants where first courses are prepared in small batches, stationary cooking pots are required less than in canteens with the same number of seats (Table 1.

Table 1

Hot shop inventory

1 - sieves (A - with removable nets and plastic shell; B - with stainless mesh and aluminum shell; C - with hair mesh and wooden shell;)

2 - metal screen;

3 - metal colander with a capacity of 7 l;

4 - conical metal sieve;

5 - skimmers;

6 - bucket nets;

7 - scoop;

8 - metal strainer;

9 - a device for straining the broth;

10 - chef's spatula with ejector;

11 - chef's fork;

12 - skewers for frying shish kebabs

From the inventory, they use: - whisks, veselka, chef's forks (large and small); - roar; - blades for pancakes, meatballs, fish; - a device for straining the broth, different sieves, scoops, skimmers, skewers for frying shish kebabs.

In the sauce department, 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. Workplace cook for frying and sautéing products use kitchen stoves (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM-2K), production tables and mobile racks. In restaurants, where the assortment of dishes is more diverse and they cook deep-fried dishes (Kiev meatballs, french fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), the heating line includes an electric grill (GE , GEN-10), 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. If the assortment of dishes includes shish kebabs, then a specialized workplace is organized, consisting of a production table and a shish kebab oven ShR-2.

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.

Heating equipment can be installed not only in line, but also in an island way. Porridges and pasta for baked dishes are cooked in stove-top boilers. The mass prepared for baking is placed on baking sheets and placed in ovens, where it is brought to readiness. Extinguish food in stove-top boilers or electric frying pans.

At the workplace of a cook who prepares side dishes from vegetables, cereals and pasta, the technological process consists of the following operations: cereals are sorted out on the production table, washed, then boiled in stationary or stove-top boilers. For cooking and quick removal of the finished product from stationary boilers, stainless steel mesh liners are used. Drain boiled pasta in a colander and rinse. For the preparation of sauces at the workplace, cooking kettles are used when it is necessary to prepare a large amount of sauces, or pans of various capacities - when preparing a small amount of sauces. For rubbing vegetables and straining broths, sieves of various shapes or strainers are used. Basic sauces (red and white) are usually. they cook for the whole day, and derivative sauces for 2-3 hours of selling dishes on the trading floor.

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 kitchen utensils washers, kitchen auxiliary 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 yield of dishes. He monitors compliance with the technology of cooking 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. A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.). In small hot shops, the work of the shop is headed by the head of production.

Questions for knowledge control

1. Which enterprises organize hot shops?

2. What technological processes are carried out in the hot shop?

3. Describe the location of the hot shop at the catering establishment.

4. On what grounds are dishes made in a hot shop distinguished?

5. What requirements must meet the dishes of the hot shop?

6. What is the production program of the hot shop based on?

7. What are the requirements for the microclimate of the hot shop?

8. What determines the operating mode of the hot shop?

9. Taking into account what factors are selected equipment for the hot shop?

10. What is the advantage of using sectional modulated equipment?

11. Methods for arranging equipment in a hot shop.
12. What types of sectional modular production tables and other types of non-mechanical equipment can be used in a hot shop?

13. What specialized departments stand out in the hot shop?

14. What are the stages of the technological process of making soups?

15. Give examples of water norms and time for preparing different types of broths of different concentration.

16. What kinds and types of heating equipment are used in the soup department of the hot shop? What are they made of?

17. What is the distance between the thermal equipment line and the non-mechanical equipment line?

18. Describe the organization of the technological process of making soups.

19. What is the difference between the organization of workplaces for preparing soups in a restaurant and the organization of workplaces in a canteen?

20. What equipment is used to make puree soups?

21. When preparing clear broths, what additional jobs can be organized?

22. What is the purpose of the sauce department?

23. List the types and types of the main equipment of the sauce department of the hot shop.

24. What is the advantage of using microwave devices in a hot shop?

25. In what technological lines can the equipment of the sauce department be grouped?

26. How is work organized in a hot shop?

Whole site

Hot shop schemes.

Organization of the work of the hot shop

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 food preparation is completed: heat treatment of products and semi-finished products, broth cooking, 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.

The hot shop occupies a central place in the public catering enterprise. In the case when the hot shop serves several trading floors located on different floors, it is advisable to place it 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 with the help of lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

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 food preparation is completed: heat treatment of products and semi-finished products, broth cooking, 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, distribution, 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 courses, 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 produced 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., there are half as many chefs in the soup department.

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 section 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 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 making soups include sectional modulating 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 cooked 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 kettles are used when it is necessary to prepare a large amount of sauces, or pans 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 term 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 cooking technology 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.).

The section presents industrial machines for the production of culinary products

Teflon Coated Conveyor Grill

allows you to fry chicken, pieces of meat, cutlets without sticking products with high productivity. Sitsema is equipped with a unique technology for removing excess fat during frying. Heating occurs from two sides - on the frying surface and from above. Products can be fried on one side or both sides. In appearance, the product is identical to frying in a pan. It is also possible to work with the gentle roasting function in rare and medium mode.

Specifications:
Stainless steel surfaces with a 5 year guarantee
Heating by heating oil hoppers - non-contact method of frying
Frying products with a thickness of 2 mm
Work at different speeds
Easy washing and cleaning - access through the protective cover to any part of the line

The unit is a contact-belt frying unit of continuous operation. Work on this plant has been carried out for more than two decades by highly qualified technicians, engineers and machine builders, and today such equipment is rightfully considered the world leader among installations for frying and cooking various food products, and mainly for preparing ready-to-eat dishes. If the product being processed contains fatty components, the use of edible fat and oil can be completely eliminated. This allows you to maintain the high quality of the finished product without
loss of taste properties. The uniqueness of this equipment lies in the use of an oil heat carrier as a heating medium and a special design of steel heating plates. This ensures an even roasting process.
The processed products are fixed between transport belts made of fiberglass reinforced Teflon and are fried, moving between the upper and lower plate.
The duration of the operation can be smoothly and accurately adjusted by changing the temperature (max. 280°C). In this case, you can set different temperatures for the upper and lower plates. The installation is used both for the initial frying of products, and for uniform and final cooking. Optimum temperature distribution in the frying zone ensures not only uniform processing of the product, but also an increase in the service life of the Teflon belts. This is facilitated by
steam washing of belts during the production process. The line is distinguished by a special design of guide bands, which allow the removal of fats. An installation for removing the top layer of fat after frying is offered as an option.
The plant is controlled by a computer, which helps to accurately set production parameters: duration, process temperature, distance between plates and save these parameters for future use.
A confirmation of the reliable quality of the installation is the provision of a 5-year warranty on steel frying plates.
Installations of this type are used in the West both in small manufacturing enterprises as universal frying equipment for various products, and in large food processing plants as integrated lines for processing products. To improve performance, the units are often mounted next to convection ovens.
The main areas of application of this installation: meat products (goulash, beef stroganoff, azu, rolls); poultry meat products (chicken breast fillets, turkey fillets, legs); vegetables (onions, potatoes, peppers), champignon mushrooms; fish products (fish fillet, shrimp)
ki); egg products.

Digestion kettles - autoclaves - homogenizers with liquid nitrogen cooling


Tank capacity: 400, 800, 1200, 1600 liters

The plant is a tilting cooking and frying kettle. In recent years, it has become a kind of universal cooker, not least by integrating state-of-the-art bus communication technologies to control the entire plant and monitor process data. The user has the ability to select any operations: frying, boiling, homogenization, concentration, blanching, stewing, mixing
cooling, - which are carried out using only one installation. Previously, this required several boilers and installations. To complete the picture, mention should be made of modern dosing systems and industrial control.
ny computer, which makes it possible to carry out optimal control of all production stages.
Indirect heating of the boiler is carried out with high pressure steam (up to 10 bar) or heat transfer oil. Direct heating with pure steam is also possible. A large volume of heating channels allows you to constantly have a high supply of energy. For-
millet can be integrated with an indirect cold water cooling system. In such digesters, it is also possible to cool products by injecting liquid nitrogen. The advantage of this technology is the rapid and gentle cooling of soups, sauces and other products to temperatures below 10°C. Today it is also possible to use on these boilers a completely new
LowRisk/HighRisk technologies. Boilers of this design can be tilted forward and backward. In this case, the loading of the boiler and cooking takes place in the LowRisk section, and the unloading of cooked products takes place in the High-Risk section. Many of the usual options of the standard digester are also available in this case. By integrating a homogenizer or wetting agent
With a mixing machine, you can optimize production by homogenizing soups and sauces, wetting powdered sauce bases, starches and additives, and mixing liquid products.
The main areas of application of this boiler: cooking sauces (tomato, mushroom, cheese, sauces with the addition of pieces of mushrooms, vegetables); cooking soups (clear soups with and without filling, saltwort, potato and tomato soups); cooking side dishes for ready-made
dishes (vegetable mixtures, pasta, cereals); cooking and cooking other products (pudding, baby food, chocolate masses, sliced ​​pizza slices, etc.).



Brewing kettles with vacuum-steaming function and work with high and low pressure

Characteristics:

– capacity 200, 400, 800, 1200 liters
– agitator surface anchor type;
– dispersed bottom agitator;
- Possibility of steam cooking
- the ability to cook in a vacuum

Low pressure digester boilers with a capacity of up to 1500 liters.


Characteristics:

– boilers have floor low wide execution;
– work at a pressure of 5 barr
- loading by crane and through the grid;
– drain through the bottom taps, the ability to connect pump-actuated pneumatic blowers;

High-pressure digesters with a capacity of up to 1500 liters.

Characteristics:

– standard boilers have a capacity of 500 liters and a basket capacity of 350 liters;
– the basket is equipped with a pneumatic drive;
– work with high pressure up to 7 barr

Such boilers are very convenient for high-speed cooking of a small amount of products. When installed in a row, one boiler can be used as a digester and the other as a cooling boiler. Cooling is carried out by running water or water cooled through a chiller.

Autoclave with vertical loading system with working pressure of 3 bar

Characteristics:

– the autoclave has a vertical loading crane;
– work at low pressure up to 4 Barr;
– boiler capacity from 1000 liters

Designed for quick preparation of complex side dishes, pasteurization of dishes for better and longer storage. Hot steam pressure cooking - the ability to prepare dietary meals ...