Equipment for pasties: overview, specifications, production and reviews

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

People loved, love and will love fast food. Yes, against the backdrop of a general passion for a he althy lifestyle, such a statement sounds risky, but the fact remains: few people will remain indifferent to the opportunity to intercept something very tasty, fast and harmful on the run.

Probably the very first representative of "fast food", originating from the Soviet era - cheburek. Flowing with meat juice, crispy, piping hot and indescribably tasty… Wanted? You are not alone. You can build a good business on people's love for pasties. Open a point, follow the recipe, the quality of the products, and people will reach out to you. And how to choose equipment for the production of pasties - we will tell you.

Cooking sequence briefly

Chebureks are fried ina large amount of fat pies from unleavened dough with meat. The entire cooking process can be described as follows:

• dough kneading;
• preparing the filling;
• rolling out dough;
• roasting;
• storage and exhibition;
• oil cleaning.

The recipe according to which the products will be made can be anything - you could learn it from your grandmother, read it on the Internet or eavesdrop on it from a saleswoman in a bakery. The main thing is that pasties on it turn out delicious. Equipment for chebureks is able to support any technological map.

Dough kneading

The dough for this type of fast food is fresh. This means that it contains a lot of flour, little water and no baking powder. Roughly speaking, the basic recipe consists of water, flour and s alt.

Depending on the volume of production, you can knead the dough both manually and with the help of a dough mixer. And here the subtleties begin: due to the small amount of liquid in the dough, it is difficult to knead it. Classic options for yeast mixtures are not suitable. You'll kill them in record time with a too-cool non-homogeneous test. Flour equipment for chebureks involves horizontal kneading. These are special mixers that perfectly cope with frankly dense dough without leaving lumps in it.

A bonus is the fact that the horizontal dough mixer also allows you to cook minced meat for the filling.

Volumes of mixers for small and medium scalesproduction are as follows:

• 15 l (8 kg of dough per batch);
• 25 l (17 kg dough per batch);
• 30 l (22 kg dough per batch);
• 50 l (43 kg dough per batch);
• 60 l (53 kg dough per batch).

The price varies from 60 to 200 thousand rubles. It must be understood that the amount of dough per batch is not equal to the amount of dough that is kneaded per hour. On average, 3-4 servings are obtained per hour, i.e. the simplest mixer for 15 liters will give up to 30 kg of unleavened dough in 60 minutes.

Preparing the filling

The filling usually consists of meat, onions and spices. The first two products must be crushed. For this, such equipment for making pasties as an industrial meat grinder is used.

Depending on the capabilities of the working space and the needs of the technologist, it can be either 220 or 380 V. The productivity per hour varies from 80 to 600 kg.

Dough rolling

The cornerstone of all small industries that deal with unleavened dough. It is very difficult to roll out a dense mass by hand, especially if it needs to be done 8-9 hours a day. Here the output will be rolling for the test. Without exaggeration, a very important equipment for chebureks, as it ensures a uniform thickness of the dough, which affects the quality of the final product. Depending on the size of the finished chebureks and the scale, the following varieties may be suitable:

• Manual rolling for dough with a shaft width of 15 cm. They are more likely to be household. Lightweight, durable and compact, fastened to the countertop with a clamp. Due to the shaft, the maximum width of the dough sheet will not exceed 15 cm. The price, depending on the manufacturer, varies from 1.5 to 4 thousand rubles.
• Manual dough sheeter with 20 cm shaft width. This equipment for pasties is already professional level. The size is larger, the wear resistance is higher. But, again, you have to turn the handle yourself. The average price is 25 thousand rubles.
• Electric sheeters for dough. Depending on the model, the width of the shaft varies from 30 to 80 cm. Everything is fine in such equipment, except for the price - it ranges from 45 to 160 thousand rubles.

Roasting

Pasties are fried in a large amount of vegetable oil. To achieve an even golden crust, it is necessary that they are completely immersed in fat - the principle of "cutlets in a pan" will not work here. Products have a small height and a considerable area (a large flat pie). Conventional fryers have great depth with modest height and width.

Equipment for frying pasties, on the contrary, welcomes the average depth with a large area. You can find it among the models of the thermal line of the Atesi brand, for example, the so-called cheburechniks, which combine the functions of a deep fryer with more convenient internal dimensions. Average price - 22 thousandrubles.

Storage and exhibition

If you plan to cook products not only on the principle of "fried and immediately gave away", but also to leave a certain amount warm for those who cannot wait at all, it is worth purchasing a thermal display case. This is a compact desktop equipment for pasties, which allows you to maintain the temperature inside up to 90 0C. Yes, because of this, the product dries, so it can not be stored for a long time. Based on your needs and budget, you can purchase Chinese (20-25 thousand rubles), Russian (30-35 thousand rubles) or European (40-70 thousand rubles) models.

Oil cleaning

There are deep-frying filtration systems that allow you to qualitatively clean used vegetable oil for subsequent use.

Of course, this is not the most important equipment for chebureks (its price is about 80 thousand rubles), but in conditions of high productivity it can significantly reduce food costs without losing quality.

The principle of operation allows raw materials to be cleaned directly in the hot fryer, which makes it easier to work in high-performance conditions. The cleaning cycle is 10-15 minutes, which will not stop the work process.

Auxiliary equipment for making pasties

For the full operation of the kitchen, it is necessary to provide chefs with the following equipment:

• Stainless steel tables. It is they who will provide workers with the necessary number of surfaces for ordinary activities. There are models with and without a shelf, wall-mounted and universal. Tables are selected inaccording to the area of the kitchen.
• Stainless steel shelving. They serve as stores for food and utensils, providing comfortable access from all sides.
• Refrigeration and freezing equipment. Indeed, the equipment for chebureks will be incomplete without them, as it is necessary to store products and preparations without losing their quality.
• Small appliances. For example, portion scales, kitchen thermometers and others.
• Professional stainless steel utensils, knives, etc.

Variations and reviews

We recommend introducing a new note into the pastry production business, which will expand the list of end customers. To do this, it is enough to make adjustments to the menu, offering pasties with other fillings to those who do not eat meat. For example, fillers can be cheese, cottage cheese, vegetables or herbs.

According to the reviews of people who took a chance and decided to try themselves in the described area, the business is not particularly expensive in terms of equipment and consumables. And this despite the fact that the final product is always in demand. For those who are afraid to start, the "old-timers" recommend purchasing the most necessary technological equipment first, and only then focus on needs.