hot shop - the heart of the company, working in catering.It takes place the completion of the process of cooking.The products subjected to heat treatment.As a result, the shop provides the customer first and second courses.It also enables the production of side dishes, sauces and drinks.Its operation is in close relation with the activities of other departments of the company: billet and warehouses, workshops and cold transfer.In addition, the need to install special equipment, as well as providing the necessary working conditions for employees.Therefore, the organization working hot shop is tricky and requires careful consideration.
production conditions for uniform distribution of infrared rays and reduce their impact on human need to properly correlate the area of installed boards with an area of the room.According to the general requirements it should be 45-50 times less.Organization of the hot shop also suggests mount ventilation supply and exhaust actions.Its presence should provide indoor humidity level of 60-70% and a temperature of 23-25 ° C.
conditions for cooking
dishes are prepared in compliance with the International Health Regulations in accordance with the technological instructions and recipe collections.The products shall comply with the provisions of state standards, regulations, industry and businesses.For example, the organization of work of the hot shop dining in educational institution shall be subject to the rules of the industry, relating to school nutrition.Based on the range of dishes, service volumes, and also features the operating mode of the enterprise, is its equipment manufacturing equipment.Typically, an organization working hot shop high power implies its division, specializing in two parts:
- soup department, carrying out the preparation of soups and broths;
- sousny department responsible for the production of main dishes, side dishes and hot drinks and sauces.
equipment soups department
Workplace chefs settling electric, gas and stationary steam boilers.The most common model: ECP-250, ECP-160, ECP-100 and FE-160, FE-100.Above them, it is advisable to install a local exhaust ventilation of the actions connected with the general system of ventilation plant.Besides stationary boilers in soups department provides a place for the thermal equipment (Electro, electric) and a line of non-motorized equipment (sectional tables, mobile bath).
Sousny department
good organization of hot shop suggests that sousnom department is activated 2 times more cooks than soups.Equipment can be grouped into several production lines.The first will be thermal processing of products.The second line will include accessories (sectional tables, washing the bathroom).When establishing operational cooperation between the departments of the organization of working hot shop will be held at a high level.
