2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16
The hot shop is the heart of a catering business. It completes the technological process of cooking. The products are heat treated. As a result, the workshop gives the consumer first and second courses. It also provides the production of side dishes, sauces and drinks. His
functioning is closely related to the activities of other departments of the enterprise: procurement and storage facilities, cold shop and distributing. In addition, the installation of special equipment is required, as well as the provision of the necessary working conditions for employees. Therefore, the organization of the work of the hot shop is not an easy task and requires careful study.
Production conditions
To evenly distribute infrared rays and reduce their impact on a person, it is necessary to correctly correlate the area of the installed plate with the area of \u200b\u200bthe room. According to general requirements, it should be 45-50 times less. The organization of the work of the hot shop also involves the installationsupply and exhaust ventilation systems. Its presence should provide the room with a humidity level of 60-70% and a temperature of 23-25 ºС.
Conditions for cooking
Meals are prepared in compliance with sanitary rules in accordance with technological instructions and collections of recipes. Products must comply with the provisions of state standards, industry and enterprise regulations. For example, the organization of the work of the hot shop of the canteen in a general education institution is carried out in compliance with the rules of the industry regarding school meals. Based on the range of dishes, the volume of service, as well as the peculiarities of the operating mode of the enterprise, it is equipped
technological equipment. As a rule, the organization of the work of a high-capacity hot shop involves its division into two parts according to specialization:
- soup department, preparing first courses and broths;
- sauce department responsible for the production of second courses, hot drinks, side dishes and sauces.
Soup department equipment
The chef's workplace is equipped with electric, gas and steam stationary boilers. The most common models are: KPE-250, KPE-160, KPE-100 or KE-160, KE-100. Above them, it is advisable to install local exhaust ventilation connected to the general ventilation system of the workshop. Except stationary boilers
the soup section provides space forheating equipment (electric frying pans, electric stoves) and non-mechanical equipment lines (sectional tables, mobile bath).
Sauce department
A well-organized hot shop means that the sauce department employs twice as many cooks as the soup department. The equipment can be grouped into several technological lines. The first will be the heat treatment of products. The second line will include auxiliary equipment (sectional tables, washing bath). With the establishment of operational interaction between departments, the organization of the work of the hot shop will be held at a high level.
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