Hot shop equipment and inventory

The hot shop must be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and shelving.

The technological process of preparing first courses consists of two stages: preparing broth and preparing soups. In high-capacity canteens, where the range 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. Electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional containers are more often used. The UEV-40 cooking device is intended for cooking seasoning soups, second and third courses, side dishes; It 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 helps create a normal workshop microclimate.

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

In a restaurant where broths are prepared in small quantities, 50 and 40 liter stovetop boilers are used for cooking them.

To prepare puree soups, products are pureed and crushed using a universal P-P drive with replaceable mechanisms, a UKM universal kitchen machine with replaceable mechanisms.

In addition to stationary digester boilers, the workplace for preparing soups includes a line of thermal equipment and a line of non-mechanical equipment (Appendix No. 2). The distance between the lines should be 1.5 m.

The line of heating equipment consists of electric (gas) stoves and electric frying pans. The stove is used for cooking first courses in small batches in stovetop cauldrons, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Insert sections for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook’s work.

Non-mechanical equipment lines include sectional modulated tables and a mobile bath for washing garnishes for clear broths.

At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathroom, 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 (universal drive P-II, machine for preparing mashed potatoes).

Equipment for the hot shop is selected according to the standards for equipping with commercial, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its operating mode, the maximum load of the sales area during peak hours, as well as forms of service. Thus, in restaurants where entrees are prepared in small batches, fewer stationary digesters are required than in canteens with the same number of seats (Appendix No. 4).

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment, which can be installed in an island manner, or organize several technological lines for preparing broths and first and second courses; side dishes and sauces (Appendix No. 5).

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

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

For the rational organization of the chef’s workplace, sectional modulated production tables and other non-mechanical equipment should also be used (Appendix No. 6).

This equipment can be used in all pre-production 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.

The section-table with a refrigerated cabinet SOESM-2 is used for preparing dishes, storing semi-finished products, herbs in a refrigerated cabinet with a capacity of 0.28 m3.

The table section with a built-in washing tub SMVSM is designed for processing semi-finished products and herbs.

The section-table for installing small-scale mechanization equipment SMMSM has sockets for connected electricity.

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

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

Organization of labor in a hot shop

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 dishwashers and kitchen assistants.

A VI category cook, as a rule, is a foreman or 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 preparing dishes and culinary products, prepares portioned, signature, and banquet dishes.

A chef of the V category prepares and prepares dishes that require the most complex culinary processing.

A IV category cook prepares first and second courses for mass demand, sautes vegetables and tomato puree.

A third-grade cook prepares food (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet products, etc.).

In small hot shops, the work of the shop is headed by the production manager.

Domestic experience in hot shops. Organization of supplies for restaurants. Technological documentation of the hot shop. Premises for preparing culinary products and dishes. Proposal for improving the work of the hot shop in the restaurant "Pomeshchik".

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The hot shop is equipped with heating, refrigeration, mechanical and auxiliary equipment. The broth preparation area is equipped with cooking devices of various capacities; area for preparing second hot dishes - stove, combi oven, frying pan. As auxiliary equipment, production tables of various designs, a mobile rack, and several sinks of different diameters and heights are used. The arrangement of equipment is linear-group, allowing it to be grouped by technological processes and placed in a line. Auxiliary equipment is installed in independent lines located parallel to the lines of thermal equipment.

The hot shop equipment is installed on a vibration-absorbing foundation with sound-absorbing protection underneath.

To reduce exposure to infrared rays emitted by frying surfaces, the stove area should be 45 to 50 times smaller than the floor area.

Table 2. Characteristics of technological equipment installed in the hot shop

3.2 Room groupsfor cookingsemi-finished products for the hot shop

For the uninterrupted operation of the hot shop at the Stroy-Resurs LLC enterprise, in the restaurant "Pomeshchik" there are, in addition to the main ones (cold, hot and confectionery shops), additional workshops for the preparation of semi-finished products of a high degree of readiness, as well as the primary preparation of vegetables.

Additional workshops include: meat and fish - in which meat (beef, pork, lamb, poultry, waterfowl) and fish (salmon, trout, pike perch, red mullet) are processed; vegetable shop - in which all vegetables (potatoes, onions, beets, cabbage) are cleaned and greens are washed.

In the meat and fish workshop, all prepared semi-finished products are sent to the hot shop or to the kebab shop. In this workshop they prepare: beef tenderloin, diced pork for “Sadzhi” (Azerbaijani dish), as well as diced lamb for “Saj from lamb”. They cut entrecotes for the kebab shop, stuff ducks and pike-perch; cut up various types of fish, as well as beef, veal, lamb; offal is cut up, all raw materials are brought to a high degree of readiness, except for marinating (the products are marinated and seasoned with spices in the workshops).

In the vegetable shop, vegetables and herbs received by the enterprise are processed. All vegetables are received from the warehouse, then sorted, washed, peeled and washed again with cold water. Peeled potatoes filled with cold water, peeled and washed onions, and peeled carrots are taken to the hot shop. The greens are sorted out, soaked in cold water, then the water is drained, and the greens are placed under running water for 5 minutes.

3.3 Preparing the workplace for the start of the shift

A workplace is a part of the production area where a worker performs individual operations using appropriate equipment, utensils, tools, and tools.

The work of the workshop is managed by the cook-foreman. He distributes work among team members and determines the required amount of raw materials. When distributing tasks, he takes into account the qualifications and work experience of cooks.

At the end of the shift, everything must be put back in place: dishes are placed on shelves, products are put into refrigerators, without mixing finished products with products that have not undergone heat treatment, tables are wiped with disinfectant solutions approved by SanPin, refrigerators are also wiped, equipment is turned off from the network , throw out the trash and wash the floors at the end of the shift.

When you go to work, you must wash your hands and change into clean work clothes and shoes. Upon entering the workshop, all refrigeration chambers are checked for remaining food in them, the cleanliness of tables and equipment left after another shift is checked, and the equipment is turned on to the power grid.

The cook places the necessary utensils, equipment, tools and clean towels and rags at his workplace. Each chef has his own set of knives that are convenient for him to use. For all products, the date and hour of preparation of the semi-finished product and the finished dish are checked; depending on the timing of the sale, the product is written off and another one is ordered.

During the entire working day, you must maintain cleanliness in your workplace.

3.4 Equipment, utensils, inventory of the hot shop

As for the equipment, in the hot shop it is varied, mechanical, thermal and refrigeration. Each type of equipment has its own special sanitary treatment.

After using mechanical equipment in a hot shop, it must be disassembled, washed with hot water (at least 65 C) with detergent, then rinsed with hot water (about 50 C) and allowed to drain. Then wipe with a dry, clean cloth, lubricate the mechanical parts of the machines with oil, wipe the body with a damp and then a dry cloth.

Mechanical equipment used in the hot shop:

1. Meat grinders;

2. Meat mixers;

3. Dough mixers.

Electrical thermal equipment is also used:

1. Electric stoves; 2. Food warmers;

3. Electric frying pans;

4. Deep fryer

5. Autoclaves and other equipment.

This equipment is not disassembled, but upon completion of work, the cooled equipment is treated with hot water and detergents and also rinsed with hot water.

The dimensions of frying pans, grates, trays, baking sheets are unified and linked to the parameters of heating and refrigeration equipment.

Ventilation hoods are installed above the heating equipment to remove vapors and combustion products. The general ventilation duct is equipped with grease filters. The bone broth boiler is made of stainless steel with a removable lid. A tap is provided to remove fat formed on the surface, and a plug tap with a mesh is provided to drain the broth. The bones are loaded into the cauldron in a special basket with handles. During cooking, the broth is periodically stirred with stirrer blades. Heating is produced by heating elements. The fat that floats to the surface is removed.

Also in the hot shop there is a convection cabinet, consisting of a housing with a stand and a trolley-rack, where 8 grates are located. The air is heated by heating elements inside the convection cabinet and mixed by a fan. The cabinet is equipped with a steam generator. You can defrost, fry, stew, steam, bake and bake various foods in it.

3.5 Microclimate

The temperature of the hot shop should not exceed 23°C, so the supply and exhaust ventilation should be more powerful. Relative air humidity should be 60 - 70%; at the moment the hot shop is operating (September 2012), the temperature is 26 - 25°C, and air humidity ranges from 60 to 80%.

Therefore, we can conclude that the temperature regime in the hot shop is inappropriate, which can have a bad impact on the sanitary and hygienic situation in the operation of the enterprise.

3.6 Sanitary and hygienic situation in the workshop

Washing baths and washing machines are used to wash dishes.

Tableware washing mode:

1 - removing food debris into the tanks.

2 - washing with hot water and detergents (water temperature 50 C).

3 - disinfection 10 - 15 minutes.

4 - rinsing or scalding (water temperature not lower than 60 C).

5 - drying in special cabinets.

Glassware washing mode.

1 - release from food debris.

2 - washing with detergents (water temperature not lower than 50 C).

3 - rinsing (water t 65 C).

4 - drying on wire racks.

Equipment washing mode.

Metal equipment, after washing with detergents, is rinsed and calcined in the oven.

Wooden utensils are cleaned of food residues, washed with detergents, rinsed and dried on lattice packs and racks.

Cutting tables are washed with warm water and detergents and doused with hot water.

Brushes and sponges for washing dishes are washed with detergents, boiled for 10 - 15 minutes, rinsed, dried and stored in special places.

Trays are washed with hot water separately from kitchen utensils in special baths. The regime for washing containers and trays is the same. The thermos is also washed.

After use, wash tubs are washed with cleaning agents and doused with boiling water daily. Washing machines are disassembled, washed and wiped dry. Disinfect once a week.

The hot shop is designed for the production of ready-made meals, including ready-made chilled meals, and culinary products.

4 . Analysis of the work of the hot shop of the restaurant "Pomeshchik"

I noticed some shortcomings when designing the hot shop in the Pomeshchik restaurant:

1) there is a lack of natural lighting in the workshop, which, however, is compensated by artificial light from fluorescent lamps;

2) the temperature regime in the warm and cold seasons does not comply with sanitary and epidemiological rules: in summer the room temperature rises to 25 - 28, which leads to poor health of many kitchen workers, and in winter the temperature stays from 22 to 24, which also does not correspond requirements of the State Sanitary and Epidemiological Service, the temperature regime is considered too high;

3) accordingly, air humidity is lower in summer, and in winter it comes closer to the norm of 60 - 40%;

4) I also highlighted the positive aspects of the arrangement of equipment, all the equipment of the workshop is located in lines, along the walls and in the center of the hot workshop, on the serving side there are production tables, which facilitates the quick delivery of dishes (semi-finished products are prepared until ready, laid out on arranged plates on the production table , decorate the dish and put it out for distribution to the waiters).

5 . Suggestions for improving workhot shop in the restaurant "Pomeshchik"

1. Since when designing the hot shop, the standards for lighting the room with natural light were not met, we can recommend: changing damaged fluorescent lamps in a timely manner, monitoring the cleanliness of the lamp shades, and not allowing them to work for a long time with several burnt-out lamps, this will have a bad effect on the eyesight of the cooks.

2. To maintain the temperature regime, it is necessary to change the existing supply and exhaust ventilation to a more powerful one, for this it is necessary to carry out the necessary measurements and calculations for the hot shop of the restaurant.

Conclusion

I carried out work to study the work of hot shops in public catering, in particular the work of the hot shop of the restaurant "Pomeshchik". The course work provides a description of the necessary equipment and inventory necessary for the operation of hot shops. I also described the arrangement of the hot shop of the Pomeshchik restaurant. When analyzing the hot shop of a restaurant, I noticed some shortcomings that affect the well-being of cooks when working in a hot shop, and made proposals for eliminating them.

In general, you can order that the equipment and technological lines in the workshop are conveniently located, the cook will always find everything he needs nearby, which simplifies movement in the hot shop.

List of sources used

1. Belyaev M.I., Berezhnoy I.G., Petrov G.A. and other organization of production and services in public catering. A textbook for university students studying in the specialty “Technology and organization of public catering”. 3rd ed., rev. and additional - M.: Economics, 1986. - 302 p.

2. Usov V.V. organization of production and service in public catering establishments: a textbook for beginners. prof. education. 5th ed., erased. - M.: Publishing center "Academy", 2007. - 416 p.

3. Gubarev A.V., Zemlyakova T.A., Golubyatnikova R.A., Viktorova M.V., Federal State Institution “Center for Hygiene and Epidemiology in the Krasnodar Territory” Collection of methodological materials and manuals for professional hygienic training and certification for enterprise workers and catering organizations. Krasnodar 2010 - 112 p.

4. Zaiko G.M., Shamkova N.T., Franchenko E.S. Organization of production and service in public catering establishments: method. instructions for completing course work for students of all forms of study and MIPPS specialty 260501 Technology of public catering products. Kuban. state technol. univ. Caf. technology and catering. - Krasnodar: Publishing house. FSBEI HPE "KubSTU", 2012 - 24 p.

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The clear organization of the technological process and the productivity of workers largely depend on the correct organization of workplaces in the hot shop. The workplace is a part of the hot shop area where the equipment, inventory, and 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 workplaces and improving the overall production culture. When planning workplaces using sectional modulated equipment, the following requirements are met. Workstations are located in accordance with the sequence of performing various operations in the technological process of preparing soups and main 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-made meals, highly prepared semi-finished products, including ready-made chilled meals, and culinary products from semi-finished products. This workshop is connected to all production and retail premises, so it is located close to the cold workshop, dispensing and washing tableware. It is connected to the procurement shops through freight elevators or inter-shop transport. The operating mode of the hot shop is set depending on the conditions for selling food and the requirements of the organization being served. It can work in one, two or three shifts. Chefs are assigned accordingly according to their qualifications to ensure high-quality and timely production. If there is a large volume of work in a hot shop, specialization in certain types of products is possible; a culinary shop is allocated.

The soup compartment is intended for preparing first courses. In accordance with the technological process, work operations can be divided into two stages: cooking broths and preparing soups.

The sauce compartment is intended for preparing main courses, side dishes, and hot drinks. Just like the soup department, it is closely connected with the dispensing room, therefore it is located next to it and the hall. When organizing workplaces, the need to perform several operations is taken into account, i.e. workplaces must be universal, suitable for frying, stewing, boiling, poaching, baking, etc. The cook’s work begins with studying the menu, calculating the required amount of food and raw materials, and selecting utensils. The use of technological maps in the preparation of dishes consisting of several types of raw materials facilitates and speeds up this process. The most time-consuming operation is the preparation of basic sauces -. red and white. The sequence of preparation of main 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, since fat burns on the surface of baking sheets and frying pans that are not completely filled with food. When stacked closely, the products become deformed and release juice. Particular attention is paid to the nutrition of workers and students in canteens at industrial enterprises and educational institutions, when it is necessary to provide meals to a large number of people during a short lunch break. In this case, a wide choice of dishes is eliminated, and a specialized line is installed for preparing a set lunch. Large enterprises use 2-3 such lines. Products are fried in frying conveyor ovens and deep fryers, soups and side dishes are cooked in cauldrons with mesh liners, which makes product removal easier. When making mashed potatoes, a machine is used on a mobile base, which makes it possible to service several boilers at the same time. A conveyor is also used for dispensing lunches. Service is organized in 2-3 streams. In large enterprises, cooks can specialize in the preparation of certain dishes and culinary products, which also helps to increase labor productivity. In the hot shop, work is performed by cooks of III-VI categories under the supervision of the shop foreman. The ratio of the number of workers in the soup and sauce shops is 1:2. The placement of workers at workplaces must correspond to their qualifications and provide for the possibility of interchangeability during periods of uneven workload. Chefs of V-VI categories control the rate of input of raw materials and compliance with the rules of cooking technology.

The quality of work in a hot shop largely depends on the correct organization of workplaces, on equipping them with equipment, utensils and utensils. Standardization of equipment and inventory ensures significant savings in production space, rationalization of the acceptance, storage of products and their supply to the workshop and chefs' workplaces, improvement of food preparation technology, 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. Ventilation suction units are installed above the heating equipment to remove vapors and combustion products (directly above the sources of their release). The general ventilation duct is equipped with grease filters. Workplaces in the soup department of the hot shop are equipped with thermal, refrigeration and mechanical equipment. When placing equipment linearly, the department is equipped with two parallel lines - thermal and non-mechanical equipment. Thermal equipment includes modular boilers of various capacities, electric frying pans and stoves: 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 drawers for storing cutting boards, equipment and spices. The number of sectional slabs is determined depending on the volume of products produced. 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 mixing tap is built into the sectional equipment line. 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 dispensed from it. The kettle for cooking bone broth is made in the form of a rectangular trough (made of stainless steel) with a removable lid. A tap is provided to remove fat formed on the surface, and a plug tap with a mesh is provided to drain the broth. The bones are loaded into the cauldron in a special basket with handles. During cooking, the broth is periodically stirred with stirrer blades. Heating is carried out by heating elements, and after every hour the heating elements and the electric mixer are turned off. The fat that floats to the surface is removed. The selection of dishes according to volume and purpose is also important. The cookware must meet the following requirements: be made of non-oxidizing metal (stainless steel or aluminum), have a flat bottom, smooth walls, firmly attached handles, and markings indicating its capacity. For cooking, cauldrons and pans of various capacities are used, and for sautéing, stewing and poaching - cylindrical or conical frying pans with one or two handles and a lid. For cooking and stewing, steam boxes, fish kettles with an insert grate, steam dishes are also used, for frying - different baking sheets and frying pans. The broths are poured with ladles, filtered through strainers, sieves, screens. The sauce department of the hot shop is equipped with frying cabinets, electric frying pans, deep fryers, stoves, digester and sauce boilers (electric sectional modeled four-burner stove PESM-4ShB, sectional frying cabinet modeled ShZhESM-2K, frying pan electric sectional modulated SESM-0.5, KPE-160, production tables; stationary or stove-top boiler; fish kettles with grates (boxes), bowls, frying pans, stewpans, baking sheets, colander, ladle; sauce spoon; chumichka; pouring spoons; chef's spoons ; marked board marked “OS”, “MV”; knives, table scales, choppers; meat grinder, etc. Inventory and cookware should be stored on the shelves of production tables, this helps to avoid unnecessary movements around the workshop. There is a variety of equipment intended for cooking steam and main dishes: colanders, chumichki, slotted spoons, sauce spoons, spatulas, chef's needles, forks, paddles of different lengths, mesh inserts for steaming, etc. Dishes are stored on lattice racks or on shelves available on production tables, Production tables are also equipped with built-in baths. Many workshops are equipped with a mobile bath for washing cereals. This bathtub is installed on a trolley and has two replaceable perforated baking trays with hole diameters 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 apparatus for poaching vegetables, a grinding machine and a molding apparatus. Loading and reloading of product from device to device is carried out using inclined screw conveyors. The molding machine breads the product on both sides. The apparatus for sautéing 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 poaching vegetables. The intensive cooling cabinet is designed to quickly reduce the temperature of hot products to 4 degrees C in functional containers installed on racks. Refrigeration chambers accommodate a stacked trolley with ready-made dishes and products, which are later rolled away for distribution or to the kitchen. Thanks to the centralization of the production of semi-finished products, production space is freed up, where it is possible to organize the production of such products as sauce paste, pancakes, homemade noodles, concentrated broth, etc. Centralization of food preparation also makes it possible to simplify medical and sanitary control over the quality of food.

5.11. Organization of hot shop work

Hot shops are organized at enterprises that carry out a full production cycle. The hot shop is the main workshop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products is carried out, cooking broth, preparing soups, sauces, side dishes, main courses, as well as Thermal processing of products for cold and sweet dishes is carried out. In addition, hot drinks are prepared in the workshop and flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths are baked. From the hot workshop, ready-made dishes go directly to dispensers for sale to the consumer.

The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing stations with finished products is ensured using lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Dishes produced in a hot shop are distinguished according to the following main characteristics:

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

Hot shop dishes must comply with the requirements of state standards, industry standards, 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 in compliance with the Sanitary Rules for public catering establishments.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area, the assortment of culinary products sold through buffets and retail chain enterprises (cooking shops, trays).

Microclimate of a hot shop. The temperature, according to the requirements of the scientific organization of labor, should not exceed 23 ° C, therefore, the supply and exhaust ventilation should be more powerful (air movement speed 1-2 m/s); relative humidity 60-70%. To reduce exposure to 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 (sales floor) and the forms of release of finished products. Hot shop workers, in order 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 must be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and shelving.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (universal drive P-II, machine for preparing mashed potatoes).

Equipment for the hot shop is selected according to the standards for equipping with commercial, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its operating mode, the maximum load of the sales area during peak hours, as well as forms of service. Thus, in restaurants where entrees are prepared in small batches, fewer stationary digesters 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

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

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

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

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

For the rational organization of the chef's workplace, 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; c - table with SMISM washing tub; d - table for installing small-scale mechanization equipment SMMSM; d - insert section VSM-210; e - insert section with VKSM mixer tap; f - mobile bath

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

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

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

Table section with built-in washing tub SMVSM Designed for processing semi-finished products and herbs.

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

Sections-inserts for thermal 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 installed in technological lines for filling cooking stove-top boilers with water.

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

The hot shop is divided into two specialized departments - soup and sauce. In the soup department, broths and first courses are prepared, in the sauce department, second courses, side dishes, sauces, and hot drinks are prepared.

The number of cooks in each department is determined by the ratio 1: 2, i.e. in the soup department there are half as many cooks. In low-power hot shops, as a rule, there is no such division.

Soup department. The technological process of preparing first courses consists of two stages: preparing broth and preparing soups. In high-capacity canteens, where the range 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 they use electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, "250 l or KE-100, KE-160 with functional containers. The UEV-40 cooking device is intended for cooking seasoning 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 helps create a normal microclimate of the shop.

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

Bone, meat and bone, chicken, fish and mushroom broths are prepared in the hot shop. 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 standards and time for preparing various broths

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

In a restaurant where broths are prepared in small quantities, 50 and 40 liter stovetop boilers are used for cooking them.

In addition to stationary digester boilers, the workplace for preparing 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. Cook’s workplace in the soup department 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 - table with built-in washing tub SMVSM; 7 - tabletop dial scales VNTs-2; 8 - table for installing small-scale mechanization equipment SMMSM; 9 - table with a refrigerated cabinet and slide SOESM-3; 10 - wall tablet for technological map

The line of heating equipment consists of electric (gas) stoves and electric frying pans. The stove is used for cooking first courses in small batches in stovetop cauldrons, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Insert sections for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook’s work.

Non-mechanical equipment lines include sectional modulated tables and a mobile bath for washing garnishes for clear broths. At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathroom, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

The technological process of preparing soups is organized as follows. The day before, the cooks get acquainted with the menu plan, which indicates the quantity and range of first courses for the next day. Bone and meat-bone broths are cooked in concentrated or normal concentration, 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 by net weight, prepare the workplace - select dishes, equipment, and tools. With a clear organization of production, preparing the workplace and receiving products should take no more than 15 minutes of the cook’s working time. The remaining operations that the cooks perform depend on the assortment of first courses. First, the cooks strain the broth (using a sieve or cheesecloth), set it to boil meat and 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 labor intensity of the prepared dishes and the duration of heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pans, etc.).

In restaurants where first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures that the temperature and taste of the soups are maintained. First courses must be served at a temperature of no lower than 75 °C; the duration of sale of first courses in mass preparation is no more than 2-3 hours.

To prepare puree soups, products are pureed and crushed using a universal P-P drive with replaceable mechanisms, a UKM universal kitchen machine with replaceable mechanisms.

Flour culinary products (pies, cheesecakes, pies) are prepared with clear broths. Additional jobs will be created for their production. The dough is kneaded in stovetop kettles and cut on a production table with a wooden surface using rolling pins, manual dough dividers, and cutters.

The general layout of the hot shop is shown in Fig. 18.

Fig. 18. Organization of workplaces in the hot shop:
a - soup compartment: 1 - preparation of broths; 2 - cooking soups; 3 - portioning meat, fish, poultry; 4 - portioning and serving first courses; 5 - preparing 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 main courses; 10 - dispensing line

Sauce compartment. The sauce compartment is intended for preparing main courses, side dishes 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 equipment.

Thermal and mechanical equipment is selected in accordance with the standards for equipping public catering establishments.

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

Kebab shops are installed in hot shops of specialized enterprises and restaurants. Enterprises use sausage cookers, egg cookers, coffee makers, etc.

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

To prepare dietary dishes, a steam oven is installed in the sauce compartment.

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

The first line is designed for heat treatment and preparation of semi-finished dishes from meat, fish, vegetables, as well as for preparing side dishes and sauces in stovetop dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, and deep fryers. In restaurants, this line is also equipped with food warmers designed for short-term storage of main 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 tub SM VSM; 8 - production table SGI470; 9 - dial scales VNTs-2; 10 - table for installing small-scale mechanization equipment SMMSM; 11 - table with a refrigerated cabinet and slide SOESM-3; 12 - wall tablet for technological map

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

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

The third line is organized in large hot shops, where stationary digester boilers are used to cook side dishes. This line includes sectional modulated boilers with functional containers, work tables for preparing products for cooking (sorting cereals, pasta, etc.), and a bath for washing side dishes. In restaurants, where complex side dishes are mainly prepared in small quantities, stovetop cookware is used instead of stationary cooking kettles. For frying potatoes (fries, pie, etc.) fryers such as FESM-20, FE-20 are used. The work of the cooks in the sauce department begins with familiarization with the production program (menu plan), a selection of technological maps, and clarification of the quantity of products required for preparing dishes. Then the cooks receive products, semi-finished products, and select dishes. In the restaurant, fried and baked dishes are prepared only upon the order of visitors; labor-intensive dishes that require a lot of time to prepare (stews, sauces) are prepared in small batches. At other enterprises during mass production, no matter what volume of products is prepared, it is necessary to take into account that fried main courses (cutlets, steaks, entrecotes, etc.) must be sold within 1 hour; main courses boiled, stewed, stewed - 2 hours, vegetable side dishes - 2 hours; crumbly porridge, 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 remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. Before sale, 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 selling food after this heat treatment should not exceed one hour. It is prohibited to mix leftover food from the previous day or with food prepared on the same day, but at an earlier date.

It is prohibited to leave the following in the sauce compartment of the hot shop the next day:

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

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

The following utensils are used in the sauce compartment (Fig. 20):

Stovetop boilers with a capacity of 20, 30, 40, 50 liters for cooking and stewing meat and vegetable dishes; boilers (boxes) for boiling and poaching fish whole and in sections;
- boilers for steaming dietary dishes with a grate insert;
- pots with a capacity of 1.5, 2, 4, 5, 8 and 10 liters for preparing small quantities of boiled and stewed main courses, sauces;
- saucepans with a capacity of 2, 4, 6, 8 and 10 liters for sautéing vegetables, tomato puree. Unlike cauldrons, 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, preparing omelettes;
- frying pans with 5, 7 and 9 cells for preparing fried eggs in mass quantities;
- cast iron frying pans with a press for frying chicken-tobacco, etc.

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

The hot shop inventory is shown in Fig. 21.

Rice. 21. Hot shop inventory:
1 - sieves; A - with removable mesh and plastic shell; B - with stainless mesh and aluminum shell; B - with hair net and wooden shell; 2 - metal screen; 3 - metal colander with a capacity of 7 liters; 4 - conical metal sieve; 5 - skimmers; 6 - bucket-nets; 7 - scoop; 8 - metal strainer; 9 - device for straining broth; 10 - chef's spatula with ejector; 11 - chef's fork; 12 - skewers for frying kebabs

From the inventory use:

Whisks, whisks, chef's forks (large and small);
- roar;
- spatulas for pancakes, cutlets, fish;
- a device for straining broth, different sieves, scoops, skimmers, skewers for frying kebabs.

In the sauce department, jobs are organized mainly according to the type of heat treatment. For example, a workplace for frying and sautéing foods and semi-finished products; the second is for cooking, stewing and poaching foods; the third is for preparing side dishes and cereals.

At the chef's workplace, cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4ShB, APN, etc.) and ovens (IZhSM- 2K), production tables and mobile shelving. In restaurants where the range of dishes is more varied and deep-fried dishes (Kiev cutlets, fish fries, etc.) are prepared over an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heat line (GE, GEN-10), deep fryer (FESM-20, FE-20, FE-20-0.1). The prepared semi-finished products in a mesh are immersed in a deep fryer with heated fat, then the finished products, together with the mesh or slotted spoon, are transferred to a colander placed on a saucepan to drain excess fat. If the assortment of dishes includes kebabs, then a specialized workplace will be organized, consisting of a production table and a shish kebab oven ShR-2.

Workstations for cooking, stewing, poaching and baking products are organized taking into account the chefs’ performance of several operations simultaneously. For this purpose, heating equipment (stoves, ovens, electric frying pans) is grouped with the aim of making it easier for cooks to move from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Heating equipment can be installed not only in line, but also in an island manner.

Porridge and pasta for baked dishes are cooked in stovetop cauldrons. The mass prepared for baking is placed on baking sheets and placed in ovens, where it is cooked until cooked. Stew food in stovetop boilers or electric frying pans.

At the workplace of a cook preparing side dishes from vegetables, cereals and pasta, the technological process consists of the following operations: the cereals are sorted on the production table, washed, then cooked in stationary or stove-top boilers.

For cooking and quick removal of the finished product from stationary boilers, stainless steel mesh inserts are used. Boiled pasta is drained in a colander and washed.

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

Table 16

Initial volume (in liters) of water from 1 kg of cereal when cooking porridges of various consistencies

To prepare sauces at the workplace, digester kettles are used when it is necessary to prepare a large volume of sauces, or pans of various capacities when preparing a small amount of sauces. To strain vegetables and strain broths, sieves of various shapes or strainers are used.

Basic sauces (red and white) are usually... prepared for the whole day, and derivative sauces for 2-3 hours of selling dishes on the sales 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 dishwashers and kitchen assistants.

A VI category cook, as a rule, is a foreman or 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 preparing dishes and culinary products, prepares portioned, signature, and banquet dishes.

A chef of the V category prepares and prepares dishes that require the most complex culinary processing.

A IV category cook prepares first and second courses for mass demand, sautes vegetables and tomato puree. A third-grade cook prepares food (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet products, etc.).

In small hot shops, the work of the shop is headed by the production manager.

Questions to test knowledge

1. At which enterprises are hot shops organized?
2. What technological processes are carried out in the hot shop?
3. Describe the location of the hot shop in a catering establishment.
4. What are the characteristics of dishes prepared in a hot shop?
5. What requirements must hot shop dishes meet?
6. On what basis is the production program of the hot shop drawn up?
7. What are the requirements for the microclimate of a hot shop?
8. What determines the operating mode of a hot shop?
9. Taking into account what factors is equipment selected for a 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 modulated production tables and other types of non-mechanical equipment can be used in a hot shop?
13. What specialized departments are allocated in the hot shop?
14. What stages does the technological process of preparing soups consist of?
15. Give examples of water standards and time for preparing various types of broths of unequal concentrations.
16. What types and types of heating equipment are used in the soup department of the hot shop? What are they made of?
17. What distance should be between the thermal equipment line and the non-mechanical equipment line?
18. Describe the organization of the technological process for preparing soups.
19. How does the organization of soup making jobs in a restaurant differ from the organization of jobs in a canteen?
20. What equipment is used to prepare puree soups?
21. When preparing clear broths, what additional jobs can be created?
22. What is the purpose of the sauce compartment?
23. List the types and types of main equipment for the sauce department of the hot shop.
24. What is the advantage of using microwave devices in a hot shop?
25. What technological lines can the sauce department equipment be grouped into?
26. How is labor organized in a hot shop?

Hot shops are designed at all public catering establishments, regardless of their capacity, where there are halls for serving consumers.

The hot shop is designed for the preparation of hot dishes, snacks and desserts for sale in the halls, as well as culinary products for sale in culinary stores.

The hot shop should be designed on the ground floors of the building with windows facing the courtyard façade. Workshops should be located on the same level as the halls. If the enterprise has several halls located on different floors, the workshop should be designed on the floor where the hall with the largest number of seats is located. To other floors equipped with dispensing rooms, finished culinary products are transported by a special lift (sometimes several hot and cold shops are designed).

The workshops must have convenient communication with each other, as well as with other premises: washing tables and kitchen utensils, pre-cooking and greenery processing shops (if the enterprise operates on semi-finished products) or meat and fish and vegetable shops (if the enterprise operates on raw materials), a culinary store and warehouse premises. Depending on the form of service, the hot and cold shops must have a convenient connection with the food distribution premises. When serving by waiters, the workshops are adjacent directly to the dispensing room; when serving self-service, they are adjacent to the halls, in the area of ​​which the dispensing lines are located.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. The arrangement of equipment is linear-group, allowing it to be placed according to technological processes. Auxiliary equipment is installed in independent lines located parallel to the lines of thermal equipment.

Mechanical equipment in the hot shop should be located taking into account convenient maintenance of all production lines.

The temperature, according to the requirements of the scientific organization of work, should not exceed 23°C, therefore, the supply and exhaust ventilation should be more powerful (air movement speed 1 - 2 m/s); relative humidity 60 - 70%. To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area should be 45 to 50 times smaller than the floor area. The operating mode of the hot shop depends on the operating mode of the enterprise (sales floor) and the forms of release of finished products. In order to successfully cope with the production program, hot shop workers must begin work no later than two hours before the opening of the sales area. The number of cooks in each department is determined by the ratio 1: 2, i.e. in the soup department there are half as many cooks. In low-power hot shops, as a rule, there is no such division.

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%, III category - 24 - 26%.

The kitchen should have stovetop cooking kettles, stovetop saucepans, stewpans, baskets, baskets with a grid for cooking fish, frying pans, baking sheets and pastry sheets, spatulas, paddles, scoops, skimmers, chumichkas, colanders, etc. Stovetop cooking kettles are made from carbon steel, stainless steel, aluminum. The capacity of plate steel boilers is from 20 to 75 liters, the height of the boilers is from 34 to 50 cm, the diameter is from 27.5 to 44 cm. Carbon steel boilers must be carefully tinned. The capacity of aluminum boilers is from 10 to 50 liters, the bottom diameter and cylinder height are from 24 to 40 cm. For steaming products in a boiler, inserts are used, which are vessels made of sheet steel with holes punched in the walls and bottom. Legs are welded to the bottom of the insert mesh so that some distance remains between the bottom of the mesh and the bottom of the boiler, and handles are riveted to the upper edge of the mesh. The dimensions of the insert grids must correspond to the dimensions of the stovetop boilers.

Slab pans are made of carbon steel, aluminum, and stainless steel. Carbon steel pans are tinned. The capacity of the pans is from 1 to 8 liters, their diameter is from 12 to 25 cm, and their height is from 9 to 15 cm. Oval-shaped pans are used mainly for stewing meat and game.

Sauté pans are smaller in height than saucepans. They are made of steel, aluminum and are used for cooking, poaching, stewing and sauteed. Sauté pans come in various sizes, shapes and capacities (from 1.5 to 6.5 liters). Carabiners are most often rectangular in shape with rounded corners. Their length is 36-50 cm, width 25-33 cm, height 17-22 cm, capacity 25-35 l.

Cooking fish in carabiners is carried out on special insert grates. Carbines made of carbon steel are tin-plated.

Cast iron frying pans are produced in various diameters - from 12.4 to 37.8 cm. The diameter of steel frying pans ranges from 10 to 40 cm, aluminum from 14 to 26 cm. The thickness of cast iron frying pans is 2.5-3 mm, steel 1-1.5 mm , aluminum pans 2 mm.

Trays and pastry sheets are made in various sizes from sheet steel, sheet copper and stainless steel. The most common steel baking sheets are 65 cm long, 50 cm wide, 2 cm high. The usual sheet sizes are: length 65 cm, width 50 cm.

Spatulas and paddles for mixing liquids, cereals, purees, etc. are made of hard wood - beech, birch. Their length is from 0.3 to 1.5 m. The scoops are made of stainless steel. The handles of the scoops are wooden. Scoop capacity 2-3 liters.

Skimmers come in tinned steel, stainless steel and aluminum. The diameter of the skimmer disc is from 14 to 35 cm. Chumichki are stamped from carbon steel or aluminum. Steel chumichki are tinned. Their capacity varies - from 0.25 to 0.6 liters.

Colanders are made of tinned steel and aluminum. Colander capacity is from 2 to 7 liters. Meat processing tools.