Vegetable shop: characteristics, workplace organization, equipment and inventory

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

Vegetables are the most important sources of nutrients in the human diet. In conditions of increased exposure to adverse factors, they contribute to the preservation of he alth and longevity. Rich in carbohydrates, mineral s alts, dietary fiber, vitamins, phytoncides, essential oils. The substances contained in the fruits of cultivated plants are essential for the full functioning of the body and maintaining its acid-base balance.

In addition to the fact that the fruits have a positive effect on the absorption of various products, the variety of their color, taste and aroma improves appetite. More than 100 types of vegetables are grown and used for food. In many ways, the nutritional value of plant foods depends on its proper storage, processing, and packaging that meets certain standards.

Designation of the vegetable shop

In specialized equipped premises, the initial processing of vegetables, production and shortstorage of semi-finished products. The characteristic of the vegetable shop in its location is as follows:

• Product processing is organized at medium and large power enterprises operating on raw materials for their production.
• At vegetable warehouses for centralized supply of various semi-finished products and packaged root crops for pre-cooking organizations. This includes catering establishments of educational, industrial, retail outlets that do not have procurement workshops.

Requirements for the premises

One of the characteristics of a vegetable shop is the room parameters. The calculation of the area is made on the basis of the planned volume of processed raw materials, the rational placement of equipment and the creation of comfortable working conditions. The workshop is located so that the transportation of contaminated fruits from the storage halls is carried out without touching the common utility corridors. The room must be equipped with heating, ventilation, sewerage, water supply systems, as well as provide sources of lighting. To prevent injury, the floor must be level and safe.

Vegetable shop in canteens, cafes, restaurants is conveniently located on the 1st floor next to the warehouse, rooms for further preparation of cold and hot dishes. Large enterprises with vegetable stores may have several branches.

Types of raw materials

Depending on the part of the plant consumed as food, vegetables are divided into vegetative and fruit.

The first are:

• tubers, mainlypotatoes;
• root crops;
• cabbage;
• onion;
• spinach salad;
• dessert: rhubarb, artichoke, asparagus;
• spicy.

Fruit:

• pumpkin;
• tomato;
• legumes;
• cereals (corn on the cob).

Of the tubers, potatoes are the most commonly used in nutrition. Its tubers should be of a standard form, he althy, ripe, dry. As well as a uniform color, whole, dense, without greenery, sprouts and damage. Most of these requirements apply to other vegetable products as well.

Organization of the work of the vegetable shop

In small workshops, the main responsibility for the organizational process lies with the head of production, in large and medium-sized workshops - with the foreman or chief. Subordinate to the manager are vegetable peelers who perform technological operations. Usually, work in the workshop is one-shift, taking into account the timely procurement of products for the evening activities of the enterprise.

The manager draws up a work plan based on the overall production program and requests from pre-cooking points, as well as a schedule for the preparation of semi-finished products per shift, depending on the period for the sale of dishes. It ensures the timeliness and quality of processing of raw materials, the continuity of the technological process, adherence to all conditions, instructions, standards of sanitation and hygiene. The consumption of consumed fruits and the volume of finished products are calculated by the responsible person and recorded in daily reports.

Before use, raw materials are contained in boxes forstorage of vegetables in a warehouse, from where the head of the workshop organizes its receipt according to the completed application. Then, together with the storekeeper, he carries out incoming product quality control.

Technological process

The characteristic of a vegetable shop is determined by the number of operations included in the technological scheme of working with raw materials. These include:

• weighing products;
• sort;
• selection of spoiled raw materials;
• machine or hand washing (carried out in isolation from finished products to prevent microbes and bacteria from contaminated fruits);
• mechanical or manual cleaning;
• recleaning manually;
• sulfitation (treatment with sodium bisulfite to prevent browning);
• washing;
• cutting and shredding mechanically or manually;
• packaging, packing in containers;
• short-term storage;
• refrigeration (if required);
• marking (if required);
• expedition (transfer to other workshops, delivery to pre-preparation organizations).

Equipment and inventory of vegetable shop

The specificity of working with vegetable raw materials dictates the use of special equipment for various types of enterprises. Obtaining vegetables and the production of finished products should be mechanized as much as possible in order to reduce costs and optimize the process. According to the order of technological operations, the organization of jobs in the vegetable shop and the acquisition of inventory andequipment.

Equipment is installed according to the steps of the technological process and can have wall and island placement. A sufficient number of items of equipment is selected in accordance with the regulatory documents. A number of equipment requires connection to various systems: electrical, exhaust, sewage, water supply. The larger the workshop, the greater the range of equipment purchased for it.

Mechanical equipment:

• scales, weight dispenser;
• sizing machines (for large workshops);
• conveyors (for large premises);
• vegetable washing lines and machines (vibration washers, pressure washers, continuous action - for high throughput, intermittent - for small and medium workshops), reducing the time of preparation of raw materials before mechanical processing;
• combi oven (a technology produced in an oven using steam to remove the husk, peel, which reduces the amount of waste);
• device for dry cleaning of tubers (caustic soda, for large workshops);
• vegetable peelers;
• potato peelers;
• vegetable cutters (for boiled and raw vegetables);
• kitchen processor;
• cutter, slicer, mixer;
• sulfitation apparatus;
• refrigerators, cameras;
• hoods (to absorb the essential oils of sharp-smelling raw materials);
• packaging machines.

Non-mechanicalequipment:

• tables with washing tub;
• racks;
• washer with shower device;
• cleaning tables (with recesses for blanks and a hatch for removing waste into the tank);
• stationary and mobile washing baths;
• sub-products;
• containers and boxes for storing vegetables;
• manufacturing tables;
• mobile carts;
• chopping boards;
• trays;
• waste bins;
• chairs with footrest and armrests.

Non-mechanical equipment also includes kitchen shears and vegetable knives.

Workplaces are equipped with improvised inventory and various devices. In manual cleaning and post-cleaning, rooted and grooved vegetable knives are used, designed for stripping roots and removing eyes. Mechanical devices are also used for these purposes. The prepared raw materials are cut with knives: karbovochny (with a wavy or zigzag blade), rooted. They use a chef's troika, shredding devices, curly notches and graters.

Technological lines

In small and moderate capacity vegetable shops at catering establishments create 2 main technological lines:

• processing of root crops and potatoes (washing, mechanical processing in vegetable peelers, manual cleaning, washing, placing potatoes in water for 3 hours, sulphurizing them if necessary, cutting);
• onion preparation,cabbage, greens, seasonal vegetables and pickles (processing of raw materials, removal of substandard parts, washing, cleaning of stalks, hard stems, stalk, skins, seeds, washing, cutting, protection from drying out).

Similar technological lines are created in workshops of significant capacity, processing more than 1 ton of vegetables, but all processes are more mechanized.

Product range

Determined by the type, capacity, production plan of the enterprise and is a characteristic of the vegetable shop. An approximate range of semi-finished products for specialized premises of medium-sized enterprises:

• raw peeled potatoes;
• processed onions, beets, carrots;
• sulphated peeled raw potatoes;
• processed: green onion, parsley, dill, celery, lettuce;
• white striped cabbage.

In modern large vegetable shops, the list of products is supplemented by production lines:

• packing vegetables in bags;
• fried potatoes;
• vegetable cutlets;
• vinaigrette and salads.

Rules for organizing work

Strict adherence to safety and labor protection rules contributes to the elimination of emergency incidents in the workshop:

1. Admission to the operation of the mechanisms of workers who have studied their device and received appropriate instructions.
2. Presence of rules for safe operation near machinery.
3. No contact with moving parts of professional devices.
4. Requiredgrounding, grounding of electrical equipment.
5. Weight of cargo for a single lift: women - up to 15 kg, men - up to 50 kg; for regular lifts in a work shift: women - up to 7 kg, men - up to 15 kg.
6. Room temperature over 15°.
7. Timely disposal of waste.

Personal hygiene is also a must. Therefore, it is required:

1. Place personal items and outerwear in special lockers and dressing rooms.
2. Wash hands thoroughly with disinfectant before work, wear overalls and protective headgear.
3. Change contaminated clothes.
4. When using the restroom, remove overalls in the designated area, wash hands with disinfectants.
5. On the appearance of symptoms of infectious or viral diseases, purulent foci, wounds, report to the head and contact a medical institution.
6. Tell your employer if family members have an intestinal infection.
7. Remove fragile and piercing objects (jewelry, watches, pins), cut nails short, do not use varnish for them.
8. Eating and smoking (removing overalls) in designated areas.

The use of vegetables is the key to a he althy human diet. A variety of varieties, progressive storage methods and excellent taste qualities of vegetable products contribute to its wide use in modern cooking. The effective and rational organization of the work of the vegetable shop is one of the conditions for the successful functioning of public enterprises.supply.