What equipment is needed for a hot shop. Study of the work of hot shops in public catering (on the example of the restaurant "Pomeshchik"). Organization of a hot shop. Basic Steps

06.04.2020

Hot shop equipment

The hot shop must be equipped 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.

The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches, so a lot of broth is required. At the workplace, cooks preparing broths install stationary boilers 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 containers. Cooking device UEV-40 is designed for cooking dressing soups, second and third courses, side dishes; differs from boilers in that after cooking, the cooking container is disconnected from the steam generator and transported for distribution. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate in the workshop.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

To prepare mashed soups, the products are rubbed and ground using a P-P universal drive with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms. In addition to stationary cooking pots, the soup cooking station includes a line of thermal equipment and a line of non-mechanical equipment.

The distance between the lines should be 1.5 m.

The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.

Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes 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.

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 with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, maximum load trading floor during peak hours, as well as forms of service. So, in restaurants where first courses are prepared in small batches, less stationary cooking pots are required than in canteens with the same number of seats.

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or organize several production lines for preparing broths and first and second courses; side dishes and sauces.

Sectional modulated equipment saves production space by 1-5%, increases the efficiency of equipment use, reduces fatigue of workers, and increases their ability to work.

Sectional modulated equipment is equipped with an individual exhaust device that removes harmful gases from the workshop, which are formed during the frying of products, which helps to create a favorable microclimate in the workshop and improve working conditions.

For the rational organization of the workplace of the cook, sectional modulated production tables and other non-mechanical equipment should also be used.

This equipment can be used in all pre-preparation shops.

The section-table with a refrigerated cabinet and a slide SOESM-3 is used for preparing portioned first courses (in the containers of the slide there is a set of prepared necessary products); this table is also intended for cold shops.

Section-table with a refrigerated cabinet SOESM-2 is used for decorating dishes, storing semi-finished products, greens in a refrigerated cabinet with a capacity of 0.28 m3.

Section-table with built-in washing tub SMVSM is designed for finishing semi-finished products and greens.

The section-table for the installation of small-scale mechanization SMMSM has sockets for connected electricity.

Section-inserts for heating equipment VSM-210 are auxiliary elements in technological lines of sectional modulated equipment. Section length 210 and 420 mm.

Sections-inserts for heating equipment with a VKSM mixing tap are installed in production lines for filling food-cooking stove-top boilers with water.

The heart of any catering establishment, be it a canteen, cafe or restaurant, is a hot shop or kitchen, where highly qualified chefs "conjure" their masterpieces. But, regardless of their experience and skill, a professional kitchen should be organized efficient process production Catering, which directly depends on the correct selection and installation of all necessary thermal, electromechanical and auxiliary equipment.

A hot shop is provided in all catering establishments, both blank and pre-cooking, regardless of their capacity and the range of dishes produced. It is the central site of production, where all types of heat treatment of products (frying, boiling, baking) are carried out for the preparation of first, second and third courses coming for distribution. It also carries out heat treatment of vegetables, meat, fish, seafood, which are sent to a cold shop for further production of salads and snacks from them. In the hot shops of pre-cooked food enterprises, the production of flour products can be organized and equipment for kneading, shaping, proofing and baking can be installed.

Requirements for the premises of the hot shop

The space-planning solutions of the hot shop should ensure the rapid supply of semi-finished products from the vegetable and meat shop, convenient connection with the cold shop, distribution and dining room, which helps to reduce the time spent on moving products. Washing kitchen and tableware is located near the hot shop.

The height of the walls of the hot shop should not be less than 3 meters. For hygiene, they are painted with light-colored paint and include panels lined with ceramic tiles of at least 1.7 meters. The floor material must be waterproof, non-slip and easy to clean. Hot and cold water supply must be provided in the hot shop. In the absence of centralized hot water supply, flow-through boilers are installed or digesters are used to produce boiling water. Particular attention is paid to the lighting of the hot shop, which must be sufficient so as not to distort the color of the finished dishes, which is one of their quality indicators. Daylight should be supplemented with artificial and evenly illuminate the working area of the cooks of the hot shop.

A hot shop is a room where, during production process a significant amount of heat, vapors and gases are released, for the removal of which a supply and exhaust ventilation system must be provided. However, it is not enough to maintain an optimal microclimate at the workplaces of cooks, therefore, an exhaust hood must be installed above each unit of thermal equipment. The recommended air temperature for hot shops is not higher than 25 "C.

Determination of the production program of the hot shop

The production program of the hot shop is determined on the basis of the menu plan, as well as requests from buffets, culinary shops and other branches. The precise implementation of the production program of the hot shop depends on the following factors:

rational organization of workplaces;
timely provision of necessary products and semi-finished products;
equipped with modern technological equipment;
availability of qualified personnel.

The work of the hot shop is always coordinated with the mode of operation of the dining room, taking into account the methods of serving consumers, based on which, the schedule for the exit of cooks is determined. At the beginning of the working day, they receive products in accordance with the production program and technological maps, which indicate the bookmark rates, select necessary inventory and proceed directly to the performance of their duties.

Technological processes of the hot shop

The main technological operation of the hot shop is the heat treatment of products for the preparation of a certain range of dishes. In accordance with this, the workshop provides for two main technological lines:

for the preparation of first courses;
for the preparation of second courses, side dishes, sauces and drinks.

Technological line for the preparation of first courses

The preparation of first courses includes:

preparation of broths;
cooking first courses.

In accordance with this, areas are distinguished where they are produced:

preparation of products for heat treatment;
preparation of broths;
cooking first courses.

The production line is equipped with a production table, a washing bath, hanging shelves for inventory, kitchen racks for storing a small supply of food, as well as one or more cooking pots in which broths, soups, and drinks are prepared.

Broths, both regular and concentrated, can be prepared in advance and stored in refrigerated chambers, which contributes to rational use boilers.

In small catering establishments, as well as in restaurants where first courses are prepared as needed, stove-top boilers are used for cooking them, and the cook’s workplace is equipped with electric stoves. To calculate the required volume of stationary and stove-top boilers, the number of dishes to be cooked, as well as the norms for laying all products, are taken into account.

For sauteing vegetables, which is necessary for preparing soup dressings, electric frying pans or frying surfaces can be installed.

A small amount of sautéed vegetables is cooked in stove-top pans or stewpans. Based on the required number of dishes to be cooked in the cookware, the number of burners of electric or gas stoves is calculated.

Technological line for the preparation of second courses

Food establishments usually offer consumers a wide range of second courses, as well as side dishes and sauces for them. All these dishes require both simple and combined types of heat treatment, for the implementation of which they organize a technological line and equip it with thermal, electromechanical and neutral equipment. Depending on the specifics of the canteen, cafe, restaurant, as well as capacity, from one to several technological lines can be organized, on which cooking, frying (both in the main way and deep-fried) and baking products are carried out. To organize jobs, electric stoves, frying pans or frying surfaces, ovens, deep fryers, combi steamers are installed. The equipment of the hot shop is located along the technological process and is supplemented with neutral tables for auxiliary operations. It can be placed both along the walls and in an island way, when two or more parallel lines of certain types of thermal equipment are installed in the center, and production tables and racks are placed around the perimeter of the workshop.

If necessary, install in the hot shop electromechanical equipment, which is used for cutting vegetables, rubbing products (mashed potatoes and mashed soups), mixing ingredients and kneading dough. You can install a universal kitchen machine that performs all these technological operations efficiently and efficiently.

At small catering establishments, taking into account the insignificant volume of products, it is advisable to install specialized heating lines such as "Tavern" or "Tradition 2008", which are compact and functional. With their help, they organize the preparation and short-term storage of second courses and side dishes. Heating lines are completed depending on the production needs of the hot shop.
In the kitchens of specialized enterprises, the following equipment is installed for the implementation of technological processes: in a kebab room - a kebab machine, in a pancake bar - a pancake machine, in grill bars - a grill for chickens or sausages, in donut shops - a donut machine, etc.

The company Petrokhladotekhnika designs hot shops and equips them with everything necessary equipment. Our catalog contains the most modern and successful models of thermal and electromechanical equipment for professional kitchens from foreign and domestic manufacturers. They are designed for both budget and commercial catering establishments. In addition, our specialists carry out competent installation, testing and service maintenance equipment purchased from us. If you decide to start a business in the field of catering or want to improve your business and reconstruct the hot shop, Petrokhladotekhnika will provide all the services you need at the highest level.

5.11. 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, which completes technological process cooking: heat treatment of products and semi-finished products, cooking of broth, preparation of soups, sauces, side dishes, second courses, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes "flour confectionery(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 with 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 blank shops, with warehouses and convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

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.;
- method of cooking - boiled, poached, stewed, fried, baked;
- the nature of consumption - soups, main courses, side dishes, drinks, etc.;
- purpose - for dietary, school meals, etc.;
- consistency - liquid, semi-liquid, thick, puree-like, viscous, crumbly.

Hot shop dishes must meet the requirements state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, specifications and be developed 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. Temperature according to requirements scientific organization labor 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 operating mode of the hot shop depends on the operating mode of the enterprise (trading floor) and the forms of vacation finished products. Hot shop workers to successfully cope with the production program, . must begin 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 standards for 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. Thus, 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 14).

Table 14

Selection of equipment for the hot shop of a public canteen for 100 seats

equipment identification	Type of	unit of measurement	performance, capacity, area in units	Number of equipment
Universal drive	P-II	PCS.	-	1
Refrigeration cabinet	ShKh-0.8	m 3	0,8	1
Stove on electric heating 4-burner sectional modulated with an oven	PESM-4Sh	m 2	-	3
Cooker 2-burner for direct frying	ESAP-2	m 2	0,24	1
Boiler for cooking	KPESM-40	l	40	1
Boiler for cooking	KPESM-60	l	60	1
Boiler for cooking	KPI-100	l	100	3
Frying pan with indirect cut	SKE-0.3	m 2	0,33	1
Two-section oven cabinet	ShZhESM-2	m 2	0,194	1
Continuous Boiler	KNE-100	l/h	100	1
Desktop dial scales	VNC-2	kg	2	2
Desktop dial scales	VNC-10	kg	10	1

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or organize several production lines - for preparing broths and first and second courses; side dishes and sauces (Scheme 14).

Scheme 14. Sample Plan hot shop restaurant for 300 seats:
1 - electric four-burner stove PESM-4Sh; 2 - electric frying pan SESM-0.5; 3 - electric oven; 4 - fryer FESM-20; 5 - electric two-burner stove for direct frying; 6 - insert to thermal equipment; 7-bain-marie electric MSESM-50 for sauces; 8 - production table SP-1470; 9 - universal drive PG-0.6; 10 - ^toll for the installation of small-scale mechanization; 11 ~ cooled table SOESM-2; 12 - barbecue oven; 13 - mobile rack; 14 - digester boiler KPE-100; 15 - electric boiler KRNE-100B; 16 - digester boiler KPESM-60; 17 - mobile bath VPGSM for washing garnishes; 18 - refrigerating cabinet ШХ-0.4М; 19 - food warmer counter for first courses; 20 - electric distributing rack SRTESM; 21 - distributing rack СРСМ; 22 - a table with a built-in washing bath SMVSM; 23 - sink

Sectional modulated equipment saves production area by 5-1%, increases the efficiency of equipment use, reduces fatigue of workers, and increases their ability to work.

For the rational organization of the workplace of the cook, sectional modulated production tables and other non-mechanical equipment should also be used (Fig. 16).

Rice. 16. Sectional non-mechanical equipment:
a - table with cooling SOESM-3; b - table with cooling SOESM-2; in - a table with a washing bath SMISM; g - a table for the installation of small-scale mechanization SMMSM; e - section-insert VSM-210; e - section-insert with a mixer tap VKSM; g - mobile bath

This equipment can be used in all pre-preparation shops.

Section-table with a refrigerated cabinet and a slide SOESM-3 used for the preparation of portioned first courses (in the containers of the slide, a set of prepared necessary products); this table is also intended for cold shops.

Section-table with refrigerated cabinet SOESM-2 serves to decorate dishes, store semi-finished products, greens in a refrigerated cabinet with a capacity of 0.28 m3.

Section-table with built-in washing bath SMVSM designed to refine semi-finished products and greens.

Section-table for installation of small-scale mechanization SMMSM has electrical outlets.

Insert sections for heating equipment VSM-210 are auxiliary elements in technological lines of sectional modulated equipment. Section length 210 and 420 mm.

Sections-inserts for heating equipment with mixer tap VKSM are installed in technological lines for filling with water cooking stove-top boilers.

Bath mobile for washing side dishes VPGSM has a bowl mounted on a trolley.

The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks.

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. In hot shops of low power, such division, as a rule, does not exist.

Soup section. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches, so a lot of broth is required. At the workplace, cooks preparing broths install stationary boilers in 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 containers. The UEV-40 cooking device is designed for cooking dressing soups, second and third courses , side dishes; differs from boilers in that after cooking, the cooking container is disconnected from the steam generator and transported for distribution. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate of the shop.

The restaurant prepares broths in small quantities, and therefore, boilers KE-100 or sectional modulated boiler KPESM-60 tilting with a capacity of 100 and 60 liters are installed to cook the broth. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations.

The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat-and-bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day (Table 15).

Table 15

Water rates and time for preparing various broths

Name of the broth	Water rate per 1 kg of the main product, dm 3	Broth concentration	Parking time, h	Raw material preparation
Bone	4	normal concentration	5-6	The bones are cut into pieces 5-6 cm long
Same	1,25	Concentrated	4
meat and bone	3,7	normal concentration	5-6	Chopped bones, stripped pieces of meat weighing 1.5-2 kg are used
Same	1,15	Concentrated	4
Chicken	4,0	normal concentration	2-4	Whole carcasses, chicken bones
Fish	1,1	Concentrated	1	Food fish waste
Mushroom	7,0	Concentrated	2-3	Dried mushrooms are soaked for 3-4 hours before cooking

After preparing the broth, the boilers are washed and used for cooking soups.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In addition to stationary cooking pots, the workplace for making soups includes a line of thermal equipment and a line of non-mechanical equipment (Fig. 17). The distance between the lines should be 1.5 m.

Rice. 17. Workplace chefs in the soup section of the hot shop:
1 - digester boiler KPESM-60; 2 - frying pan SESM-0.2; 3 - insert VSM-420; 4 - insert VSM-210; 5 - four-burner stove PESM-4Sh; 6 - a table with a built-in washing bath SMVSM; 7 - dial desktop scales VNTs-2; 8 - table for the installation of small-scale mechanization SMMSM; 9 - table with a refrigerated cabinet and a slide SOESM-3; 10 - wall tablet for technological map

Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes 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.

The technological process of making soups is organized as follows. On the eve of the cook, they get acquainted with the menu plan, which indicates the number and assortment of first courses for the next day. Bone and meat-and-bone broths are boiled in concentrated or normal concentrations, as mentioned above, also the day before.

At the beginning of the working day, cooks, in accordance with the task and technological maps, receive the required amount of products in net weight, prepare the workplace - they select dishes, inventory, tools. With a clear organization of production, the preparation of the workplace and the receipt of products should take no more than 15 minutes of the cook's working time. Other operations performed by chefs depend on the range of first courses. First, the cooks filter (for this they use a sieve, cheesecloth) the broth, set to boil meat, poultry, chop vegetables, stew beets for borscht, sauté vegetables and tomato puree, sort out cereals, etc.

For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and stationary boilers are used. The sequence of cooking soups is determined taking into account the complexity of the dishes being prepared and the duration of the heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pots, etc.).

In restaurants where the first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures the preservation of the temperature and taste of the 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.

To prepare mashed soups, the products are rubbed and ground using a P-P universal drive 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.

The general layout of the hot shop is shown in fig. eighteen.

Fig.18. Organization of workplaces in the hot shop:
a - soup compartment: 1 - cooking broths; 2 - cooking soups; 3 - portioning of meat, fish, poultry; 4 - portioning and release of first courses; 5 - preparation of side dishes for soups; b - sauce department: 6 - processes of cooking, frying, poaching, stewing; 7 - preparation of side dishes, sauces; 8 - frying kebabs and portioning, 9 - portioning of second courses; 10 - distributing line

Sauce section. The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and inventory.

They select thermal and mechanical equipment in accordance with the standards for equipping catering establishments with equipment.

The main equipment of the sauce department is cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Stationary digesters are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.

Barbecue houses are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of food cooking can be achieved by using microwave devices. In microwave ovens, semi-finished products are heated throughout the entire volume of the product due to the properties electromagnetic waves penetrate into the product to a considerable depth.

For the preparation of dietary dishes, a steamer is installed in the sauce department.

Sauce department equipment can be grouped into two or three technological lines.

The first line is designed for heat treatment and preparation of dishes from semi-finished products from meat, fish, vegetables, as well as for the preparation of side dishes and sauces in stove-top dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, fryers. In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state (Fig. 19).

Rice. 19. Workplace of the cook of the sauce department:
1 - food warmer MSESM-50 for sauces; 2 - four-burner stove PESM-4Sh; 3 - insert VSM-420; 4 - fryer FESM-20; 5 - frying pan SESM-0.2; 6 - two-chamber oven ShZhESM-2; 7- table with built-in washing bath SM VSM; 8 - production table SGI470; 9 - dial scales VNTs-2; 10 - table for the installation of small-scale mechanization SMMSM; 11 - a table with a refrigerated cabinet and a slide SOESM-3; 12 - wall tablet for technological map

The second line is designed to perform auxiliary operations and includes sectional modulating tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a wardrobe (in restaurants).

Meat, fish, vegetable semi-finished products are prepared for heat treatment on production tables. A production table with a refrigerated slide and a cabinet is used in restaurants for portioning and decorating dishes.

The third line is organized in large hot shops, where stationary cooking boilers are used for cooking side dishes. This line includes sectional modulated boilers with functional containers, work tables for preparing products for cooking (separation of cereals, pasta, etc.), a bath for washing side dishes. In restaurants where complex side dishes are mainly cooked in small quantities, stove-top dishes are used instead of stationary cooking pots. For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20 type are used. The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), selection technological maps, clarifying the amount of products needed for cooking. Then the cooks receive products, semi-finished products, and select dishes. 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; second courses boiled, poached, stewed - 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 the Sanitary Rules for the forced storage of the remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. Before sale, the chilled food is checked and tasted by the production manager, after which it is mandatory subjected to heat treatment (boiling, frying on the stove or in the oven). The period for the sale of food after this heat treatment should not exceed one hour. It is forbidden to mix food leftovers from the previous day or with food prepared on the same day, but at an earlier date.

It is forbidden to leave the next day in the sauce department of the hot shop:

Pancakes with meat and cottage cheese, chopped products from meat, poultry, fish;
- sauces;
- omelets;
- mashed potatoes, boiled pasta.

in raw materials and food products used for cooking, the content of potentially hazardous substances of chemical and biological origin (toxic elements, antibiotics, pesticides, pathogenic microorganisms, etc.) should not exceed the norms established by medical and biological requirements and sanitary standards for food quality. This requirement is specified in GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

From the dishes in the sauce department are used (Fig. 20):

Stove boilers with a capacity of 20, 30,40,50 liters for cooking and stewing dishes from meat, vegetables; boilers (boxes) for cooking and poaching whole fish and links;
- boilers for cooking diet food for a couple with a grate-liner;
- pans with a capacity of 1,5,2,4,5,8 and 10 liters for preparing a small number of portions of boiled, stewed second courses, sauces;
- saucepans with a capacity of 2, 4, 6, 8 and 10 liters for sauteing vegetables, tomato puree. Unlike boilers, stewpans have a thickened bottom;
- metal baking sheets and large cast-iron frying pans for frying semi-finished products from meat, fish, vegetables, poultry;
- small and medium cast-iron frying pans with a handle for frying pancakes, pancakes, making omelettes;
- frying pans with 5, 7 and 9 cells for cooking fried eggs in bulk;
- cast-iron frying pans with a press for frying tobacco chicken, etc.

Rice. 20. Utensils used in the hot shop:
a - for cooking, poaching and stewing: 1 - stove-top boilers with a capacity of 20-50 l; 2 ~ boiler for boiling fish and its components; 3 - boiler for cooking diet food for a couple with a grate-liner; 4 - pans with a capacity of 2-15 liters; 5 - saucepans with a capacity of 2-10 l; b - for frying: 1 - general purpose cast iron pans with a diameter of 140-500 mm; 2 - pans for frying eggs in cells; 3 - frying pans with a press for roasting tobacco chickens; 4 - pans with a steel handle; 5 - frying pans for frying pancakes; 6 - baking trays for frying portioned products

The inventory of the hot shop is shown in fig. 21.

Rice. 21. Inventory of the hot shop:
1 - sieves; A - with removable nets and plastic shell; B - with stainless mesh and aluminum shell; B - with a hair net and a 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 shovel with ejector; 11 - chef's fork; 12 - skewers for frying shish kebabs

From inventory apply:

Corollas, 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.

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. In restaurants where the assortment of dishes is more diverse and deep-fried dishes are prepared (Kiev meatballs, french fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heating line (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. Thermal equipment can be installed not only in a 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.

The selection of stove-top boilers of a certain capacity for cooking cereals of various consistency is based on the volume occupied by 1 kg of cereal along with water (Table 16).

Table 16

The initial volume (in liters) of water from 1 kg of cereals when cooking cereals of various consistency

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 rates and cooking times various kinds broths of different concentrations.
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?

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 production and commercial premises, therefore, it is located near the cold shop, 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 volume of work in the hot shop, it is possible to specialize in certain types of manufactured products, allocate a culinary workshop.

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 packing, the products are deformed and secrete juice. Particular attention is paid to the nutrition of workers and students in canteens. industrial enterprises and educational institutions, when in a short time lunch break It is necessary to provide meals to a large number of people. In this case, a wide choice of dishes is excluded, a specialized line for preparing a complex lunch is installed. On the 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 should 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 to the parameters of heating and refrigeration equipment. Above the thermal equipment, ventilation exhausts are arranged to remove 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. Heating equipment includes modular boilers of various capacities, electric frying pans and cookers: The line of non-mechanical equipment includes production stacks with a smooth surface with a refrigerated cabinet, with a built-in bath, having shelves and storage boxes cutting boards, inventory 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. Utensils 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 4-6 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 food quality.

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 catering establishment. 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.

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

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.;

cooking method - boiled, poached, stewed, fried, baked;

the nature of consumption soups, main dishes, side dishes, drinks, etc.;

appointment- for dietary, school food, etc.;

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

Hot shop dishes must comply with the requirements of state standards, industry and 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, subject to sanitary regulations for catering establishments.

The microclimate of the hot shop. According to the requirements of the labor organization, 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 2 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 (universal drive P-P, machine for making mashed potatoes).

Equipment for the hot shop is selected according to the standards for 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 the first

meals are prepared in small batches, less stationary cooking pots are required than in canteens with the same number of seats (Table 14).

Table 14

Selection of equipment for the hot shop of a public canteen for 100 seats