Scheme of the hot shop of a canteen or restaurant: list of equipment, inventory

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

One of the most important rooms in every catering establishment is the hot shop. The place where most of the technological processes necessary for preparing main dishes are carried out has several variations of its device, which depend on the format of the enterprise itself.

Thus, 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 assumes the uninterrupted delivery of set meals of several varieties and in large volumes, which, of course, determines the special specifics of its design.

General characteristics

The kitchen prepares broths, sauces, cuts and mixes salads, heats semi-finished products, fries and stews meat and vegetables. The inventory of a hot shop in a large institution should also provide the possibility of baking bread, rolls and confectionery, brewing hot drinks and issuingother gastronomic delights. In addition, it usually processes ingredients intended for an appetizer or dessert.

The scheme of the hot shop and its location in the building relative to other premises primarily depends on the volume of dishes produced. An establishment with several dining rooms can include both several kitchens and one large one located on the same floor as the hall with the largest number of seats. At the same time, the hot shop should have free access to the warehouse, blank shop, washing and, of course, fit perfectly into the distribution system.

Kitchen arrangement includes assembly of equipment for heat treatment, as well as connection of electrical and mechanical appliances, electronic scales, table mechanisms for cooking complex dishes with a large number of ingredients.

Equipment Location Requirements

The scheme of the hot shop directly depends on its strategic location. In addition to all of the above, in the immediate vicinity there should be a spacious and comfortable washing room with a large number of sinks for cleaning kitchen utensils and tableware. The medium temperature refrigerating cabinet is located strategically - opposite the food supply window to the kitchen.

The height at which the ceiling of the room is located must exceed 3 meters. To cover walls and other surfaces, light-colored paint is more often recommended. In addition, panels with ceramic cladding are often installed at the levelup to 1.7 m from the floor. The materials used for finishing the hot shop should be sufficiently waterproof, easy to clean and non-slip.

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

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 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 preparing products. In large areas, as a rule, there is not one, but a number of jobs for acting chefs. In such cases, space zoning occurs depending on the specifics of the activity. One cook of the hot shop prepares soups. Another - second courses, etc.

In the zone for preparing liquid dishes, as a rule, there are a cooking boiler, pots of various capacities, frying pans, a table equipped with a special bath and other devices, and other equipment from the category of small-scale mechanization.

Special attention in restaurants is paid to the speed of issuing ready-to-serve meals. Of the equipment in the kitchen of canteens, there is usually a medium-temperature refrigerating cabinet forfood cooling. As well as cutting boards, spice containers, cooking pots and shelving.

Hot shop equipment

The main requirement for the equipment of the hot food preparation shop 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, in such premises are used:

• cutting table;
• refrigerator;
• electronic scales;
• boiler;
• beaters, etc.

Personnel are most productive when it comes to optimizing frying surfaces, grills, steam/heat combinations, ovens, dough cabinets, etc. In general, the scheme of the hot shop includes various features depending on:

• like;
• square;
• frequency and saturation of visits.

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

Hot shop safety

Because the greatest honor of working in the kitchen isoperation of high-temperature appliances, special attention, in addition to the usual standards of sanitation, is given to safety. The most common of her rules are:

• dismantling, cleaning and lubricating equipment is allowed strictly after it is turned off and when disconnected from power sources;
• only dry products are loaded into a container with hot fat (for example, a cooking pot), while the laying is carried out only in the forward direction (“away from you”);
• boiling liquid containers weighing more than 15 kg are recommended to be removed from the stove only in pairs.

Knowledge of these rules is subject to regular checks, as well as the scheme of the workshop, as well as compliance with fire safety standards. The latter is one of the most important working conditions in a hot shop. To this end, everyone who enters the kitchen undergoes special training. An unscheduled test of knowledge of fire safety rules is carried out in each individual case, when the production technology changes and new equipment is purchased.

Ventilation in the hot shop

The air exchange system in a restaurant kitchen or dining room is very 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, depending directly on its profile. So, for example, in a small cafeteria or canteen with a small throughput, where from the entire extensive list of professional equipment there areonly a cutting table and floor scales, there is no need for abundant air circulation, which cannot be said about establishments with several dozen places.

The organization of the ventilation system in the kitchen of a restaurant, which has rooms for smoking hookah or consuming tobacco in general, deserves a special approach. If, for example, in the hot shop of a pizzeria, it is quite enough to provide air exchange with the help of a supply and exhaust scheme for organizing vents and sleeves, then in a large and serious institution one cannot do without complex special equipment. A high concentration of hot vapors, products of thermal processing of food and combustion - 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 staff, the project must certainly include a layout for all equipment.

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

Safety at work

The basic requirements for working on each specific equipment come, firstly, from its device. Hazardous high-temperature appliances may only be operated after appropriate instruction. A fire extinguisher, which is marked on the diagram, must certainly be located near such equipment. Moreover, a fire-fighting tool kit should be located in each room of the hot shop. It also requires a crate with enough sand.

Appliances that involve working with high temperatures (for example, a digester) are actively used in every hot shop. In large restaurants, their operation requires the use of different types of fuel, from natural coal to gas for heating. Which necessarily implies following the relevant rules when designing the premises and the location of such equipment in accordance with all fire regulations.

The width of the passage corridors and the number of exits from the premises, representing in their totality evacuation routes in case of fire, must comply with very specific established standards. The scheme of such tracks is usually placed in a prominent place in the hot shop, and is also included in its approved plan.

Preparatory procedures

After signing the lease agreement for the premises in which the catering establishment will be located, you should demand from the landlord all the available technical documentation. It must certainly include a BTI plan, on the basis of which, it is necessary to begin 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 workshop will work. Having a ready drawing, you need to decide on the choice of a construction company and suppliers of specialized equipment. Almost all firms involved in the sale of such equipment are simultaneously engaged in the provision of project development services, focusing on the specific tasks that the customer sets for himself when planning his enterprise.

The most common mistake novice restaurateurs make is building an establishment without a ready-made technological project. In this case, the workers begin to organize the electrical wiring and the water supply system without regard to any plan, which ultimately, of course, leads to the inability to ensure the work of the staff adequately to the tasks set.

Common mistakes

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

The most common mistake is to search for production management 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) in this case is completely inapplicable. The main reason for this is the fact that all catering establishments (even those that have an identical format) are individual: different manufacturers and equipment quality.

Technological project

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

Industrial premises occupy more than 40% of any serious enterprise. A competent calculation of all the necessary nuances helps to avoid unnecessary costs associated with the acquisition 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 of rational arrangement of equipment in such a way that every centimeter of the room will be used as efficiently as possible. Usually, specialists who know the peculiarities of cooking and are well versed in a wide range of equipment are involved in such work.