Scientific and technical progress modern production Food Industry made great changes in the methods of heat treatment of culinary products of public catering enterprises. Along with the traditional surface (conductive) methods of cooking, volumetric methods of heat treatment of food are widely used.

Volumetric heating methods are based on the interaction of the product with electromagnetic field... Electromagnetic energy from the radiation generator, turning into heat energy, penetrates into the mass of the product to a considerable depth and in a very short period of time ensures its warming up to the finished state.

Surface methods of cooking food products for technological purposes are classified into cooking, frying, frying and baking, hot water and auxiliary. Cooking equipment includes:

digester kettles, the technological medium of which is water or broth at a temperature of 100 ° C;

autoclaves, in which heat treatment is carried out with steam at a temperature of 135 ... 140 ° С;

steam cookers, in which the technological process of food preparation is carried out with steam at a temperature of 105 ... 107 ° С;

vacuum apparatus, the working medium of which is heating steam at a temperature of 140 ... 150 ° C.

The group of frying equipment includes:

pans, in which the frying operation is carried out in a small amount of fat at a temperature of 180 ... 190 ° C;

deep fryers, the process of frying in which takes place in fat at a temperature of 160 ... 190 ° С;

ovens (grills, barbecue ovens), carrying out the process of cooking food in hot air at a temperature of 150 ... 300 ° C.

Frying and baking equipment includes: ovens, roasting and baking ovens, in which the process medium is hot air at a temperature of 150 ... 300 ° C;

steam fryers, the working medium of which is a mixture of hot air and superheated steam at a temperature of 150 ... 300 ° C.

Water heating equipment is represented by boilers and water heaters.

Accessory equipment includes food warmers, thermal cabinets and racks, thermostats, equipment for transporting food.

Volumetric methods of heat treatment of products are carried out: in microwave ovens of periodic and continuous action; the ultra-high-frequency method provides a high heating rate of the product;

IR devices; infrared heating based on intense absorption of infrared radiation by free water in products;

EK-heating devices; electrical contact heating is based on the thermal energy released by the current during a certain time when it passes through a product that has a certain active (ohmic) electrical resistance;

induction heating installations; induction heating of food products, especially with high humidity, occurs when they are placed in an external alternating magnetic field, in which, according to the law electromagnetic induction eddy currents (Foucault currents) arise, the lines of which are closed in the thickness of the product, electromagnetic energy is dissipated in its volume, causing heating.

The main advantage of microwave ovens is the speed of heating food products.

However, this method of heating also has disadvantages - the absence of a crust on the surface of the product and, as a rule, the natural color of the raw material.

A good indicator of IR heating is an even browning color and thickness.

However, this method has disadvantages:

not all products can be exposed to IR heating;

at a high flux density of infrared radiation, a "burn" of the product is possible.

EC heating is applied as independent view processing, and in combination with other methods. In particular, it is successfully used in the bakery industry to warm up the dough mass when baking bread, in the production of sausages, and when blanching meat products.

Induction heating is not yet widespread in catering, but it has significant economic potential for future success.

Considering that surface and volumetric methods of heat treatment of food products, along with advantages, have disadvantages, it is advisable to use them in the production of public catering in combination.

Public catering enterprises are fully utilizing modern machines and apparatus that mechanize food processing and facilitate the work of kitchen workers. At the same time, machines increase labor productivity, increase the output of finished products, and contribute to the expansion of the range of dishes.

In order to properly operate the machines, all catering workers are instructed, they study the rules of application technical equipment... They must have practical skills in using the technique, be able to do daily care behind every car.

Each machine or apparatus comes from the factory to the enterprise with instructions, with detailed description appropriate equipment. Employees are required to strictly adhere to these instructions.

In case of malfunctions that arise during the operation of technological equipment, it is necessary to contact the specialists. Installation, repair, replacement of parts, elimination of malfunctions can only be carried out by specialists who have the right to perform these works.

Below are the main types of technological equipment of a modern public catering enterprise, and a description of the most important machines for processing raw materials, thermal and refrigeration equipment, dishwashing machines, boilers, tools, etc.

Mechanical equipment

Mechanical equipment includes machines for processing meat, fish, vegetables, for making dough, for slicing bread, sausages and cheese, for grinding coffee, etc.

Universal drive with a set of machines

With the help of a universal drive, you can mechanize the main processes of processing products. The universal drive is an electric motor with a gearbox that connects to a variety of replacement machines. To connect to the drive, the replaceable machine is inserted into the socket located on the drive housing and secured with a thumbscrew.

The drive motor is connected to the mains using a cord and plug... In workshops for these purposes, plug sockets are installed for switching on. The power of the drive electric motor is from 0.6 to 1.7 kW, depending on the model. The universal drive is moved on a special trolley from one workshop to another.

The drive is equipped with the following machines: a meat grinder, a potato peeler, a vegetable cutter, a pulper, a kneader, etc. Each of these machines is connected to the drive as needed.

With their help, minced meat and fish are made, creams are prepared, raw and boiled vegetables are cut, vegetables, meat, cottage cheese, etc. are rubbed.

Universal drives can be of different capacities, with a different set of machines, designed for enterprises of large and small sizes.

Changeable Universal Drive Machines

Meat grinder prepares minced meat and fish. The productivity of the meat grinder is from 40 to 200 kg per hour.

The meat is preliminarily cleaned of bones, veins and films, cut into pieces of 80-120 g each, and put into a funnel using a wooden pusher. Minced meat can be obtained with a larger or smaller diameter, depending on the installed grill. You can skip the minced meat twice for an even smaller grind of the meat.

Potato peeler peels potatoes, beets and other root vegetables.

The process of cleaning potatoes and root crops is carried out by rubbing the tubers against the wavy surface of the disc, which is covered with an abrasive mass. First, the tubers fall on a rotating disc, then, under the influence of centrifugal force, they are thrown to the walls of the chamber, the walls also have a ribbed surface. The balls bounce off the walls and fall back onto the disc, and so on. As a result, the tubers are peeled. In the process of friction of the tubers, water constantly flows into the chamber through the sprinkler. Clean tubers are removed through a hermetically sealed chamber door and enter a substituted container. Loading and unloading of potatoes takes place without stopping the machine.

The cleaning process for one load takes 2-3 minutes. Depending on the model, the machine can be loaded with 2.5 to 5 kg of root vegetables. The machine is capable of cleaning from 40 to 70 kg per hour. To speed up the cleaning process, the roots are sorted by size and washed before loading.

Vegetable cutter cuts raw and boiled vegetables.

The prepared vegetables are loaded into the receiving hopper and immediately fall under the cutting knives and combs, which cut them into slices. The vegetable cutter has several removable disks that allow you to do different kinds slicing: cutting into slices of different thickness, cutting into strips and shredding. Depending on the thickness and type of vegetables, as well as on the model of the machine, you can process from 250 to 600 kg of vegetables per hour.

Rubbing machine is necessary for the preparation of mashed potatoes and rubbing vegetables and fruits, boiled meat and cereal products, cottage cheese, cheese mass, etc.

The product, prepared for wiping, first enters the receiving funnel, and from there into the working cylinder, where it is crushed with sickle-shaped knives, and is fed to the metal grate by a rotating auger. Then, through the holes of the grate, the product is pressed into the container to be placed.

Boiled meat is pre-cut into small pieces and passed through a meat grinder. The seeds from fruits and berries are removed before loading into the machine. Only rub the potatoes hot.

The productivity of the machine, depending on the model and type of product, ranges from 250 to 500 kg per hour. The machine has replaceable grids with holes of different diameters.

Beater-kneader kneads dough, whips egg whites, prepares creams, mousses, etc.

After loading the product into a removable tank with a capacity of 20-25 liters, it is processed with replaceable beater levers. Beaters are different shapes... The beater rotates inside the tank, while simultaneously making a movement around its axis. By shifting the gear knob, the beater can change the rotation speed.

Tough doughs, thick and viscous products are processed at slow speeds. The complete processing of food takes 15 to 40 minutes.

Extractor designed for squeezing juices from vegetables, fruits and berries. It is a screw press and consists of a body inside which a conical screw rotates. There is a grate at the bottom and a hopper at the bottom. The product is loaded into the hopper, picked up by the auger and compressed. The squeezed juice flows out through the holes on the wire rack into the placed dishes. Solid waste exits through another hole, the size of which is adjusted with a screw. Extractor productivity 40-50 kg per hour.

In small enterprises, along with a mechanical juicer, they are used for squeezing juices hand press... It consists of a lattice cylinder, to which is attached a movable arm with a disc that freely fits into the cylinder. The product is loaded into a cylinder and compressed by a disc using a lever. The juice comes out through the holes of the cylinder and flows into a baking sheet on which the press is placed.

Specialized universal drives

In addition to the universal drive, the industry produces specialized universal drives with a set of machines for meat, vegetable and confectionery shops of large catering enterprises.

Individually driven machines

In catering establishments, individually driven machines are used, such as mechanical meat grinders, potato peelers, pullers and other machines.

Mechanical meat grinder. Mechanical meat grinders are produced different sizes and types, with different power. Table-mounted meat grinders have a productivity of 80-130 kg per hour, floor-standing (stationary), large sizes have a capacity of up to 400 kg per hour. The electric motor of the table meat grinder has a power from 0.6 to 1 kW, and the stationary one - up to 2.8 kW.

Machine for loosening meat. For processing (loosening) pieces of meat intended for the preparation of rump steaks, chops, steaks, etc., use a machine for loosening meat. Pieces of meat, placed on a round plate and pressed down by a grid with longitudinal holes, are cut by about 1/3 of their thickness by means of lowering circular knives, first in the longitudinal direction and then in the transverse direction. These cuts increase the roasting surface and also cut the fibers that can compress the meat when frying. If necessary, pieces of meat can be cut from the back side. The machine is powered by turning the handle.

Mechanical potato peeler. The mechanical potato peeler is fixed to the floor, the electric motor is located on the machine frame. Such a potato peeler has a productivity from 150 to 400 kg per hour, an electric motor power from 0.4 to 1 kW.

Rubbing machine. The machine is installed on the floor. Its productivity is from 300 to 600 kg per hour.

Dough kneading machine. This machine consists of two parts: a beater and a mobile bowl. The bowl is filled with all the products that are included in the dough recipe, rolled up to the beater and placed under the kneading arm. When the machine is turned on, the bowl begins to rotate around its axis, and the beater lever makes reciprocating movements. After kneading, the machine is stopped, the dough is taken out and sent for fermentation.

Dough rolling machine. The machine is designed for rolling out all types of dough; she rolls out the dough for various puff products, noodles, dumplings, brushwood, etc.

The dough is placed on the upper conveyor of the machine, and an endless belt passes between the rollers and rolls the dough between them. Falling on the belt of the lower conveyor, the dough is directed between a second pair of rolling rollers and then to the movable table of the machine. The table has a reciprocating motion, as a result of which the dough is stacked on it in layers. The roll gap can be adjusted from 1 to 50 mm.

In one pass between the rollers, the dough thickness can be reduced by no more than 10 mm. If a thinner layer is required, the dough is re-rolled. To do this, the dough is again sent to the upper conveyor, the gap between the rolling rollers is reduced, while the machine is not stopped. The dough can be rolled several times until the required thickness is reached.

On such a machine, you can roll up to 60 kg per hour. The weight of one portion of the dough is 10-12 kg. The width of the conveyor belt is 60 cm. The speed of the conveyor belt is 10 cm / sec. Electric motor power 0.6 kW.

Bread slicer. The slicer can be used to cut into slices of bread of various thicknesses. The shaped bread is placed on the receiving tray of the machine and secured by the folding clamp of the carriage with needles. After turning on the electric motor, the lead screw moves the carriage and feeds the bread to disc knife... The rotational movement of the knife is linked to the movement of the mechanism that feeds the bread. At the moment when the knife is in the lower position, the carriage stops: it receives a forward motion when the knife is in the upper position, and the opening for the passage of bread is free. The sliced ​​bread is collected in the tray located on the left side of the machine.

The slicer can make bread slices from 3 to 16 mm thick.

The circular knife of the machine makes 179 cuts per minute. Electric motor power 0.27 kW. The greatest travel of the carriage is 45 cm. The opening for the passage of bread has a size of 15x19 cm. If the size of the bread (loaf) is greater than the size of the opening, then the bread is preliminarily cut lengthwise. The machine is equipped with a device for sharpening the circular knife.

In catering establishments, bread slicers with a capacity of up to 300 kg are used. Such capacity of bread slicers is installed in large enterprises. In small enterprises, it is more often not mechanical bread slicers that are installed, but lever bread cutting knives, with the help of which bread is cut. Bread slicers are used instead of conventional knives.

Universal ham slicer. This machine cuts ham, sausage, cheese and fish specialties into slices. First, the product is fixed on the receiving platform. It reciprocates and feeds the product to the rotating disc knife.

The cut slices are automatically stacked. The machine is started by pressing the switch button. At the end of slicing the product, the machine stops automatically. The thickness can be adjusted from 0 to 3.5 mm. The machine knife makes 41 revolutions per minute. Electric motor power 0.27 kW. The machine is equipped with a device for sharpening the circular knife.

Egg cutter. With the help of an egg cutter, hard-boiled eggs are cut into slices for salads, sandwiches, cold snacks. An egg cutter is made of a metal body in the form of a curved lattice with a recess for eggs and a movable rotating frame with stretched steel strings. When the frame is lowered, the strings cut the eggs into even, neat slices of equal thickness.

Coffee mill. Coffee grinder grinds roasted coffee beans. The column-stand serves as a support for the electric motor and the machine body. Inside the body there are two millstones in the form of discs with teeth on the end surface. One of the millstones rotates with the shaft of the electric motor, and the other has no rotational motion, but moves along the axis of rotation of the first millstone, as a result of which the gap between the teeth of the discs changes. The gap can be adjusted from 0.5 to 2.5 mm, which provides a different grind of coffee - from the finest to the coarse grind.

The hopper located at the top of the grinder can hold up to 2 kg of coffee. The hopper is closed with a lid. The flow of grains from the hopper to the mill is controlled by a shutter. The ground coffee is poured through the opening into the container.
Mill productivity up to 16 kg per hour. Electric motor power 0.6 kW.

Along with machines with electric drives, manual machines are also used in small enterprises.

Heating equipment

Heating equipment includes stoves, cooking pots, electric pans, frying and pastry cabinets, etc.

Depending on the type of fuel and the method of heating, heating equipment is divided into electric, gas, steam and fire.

The most convenient and hygienic is heating equipment with electric heating. Such devices are always ready to work, provide uniform heating, make it easy to adjust temperature regime, both in the frying top and in cabinets. When working with electric heaters there is no smoke and soot, the air remains fresh, which is a good climate for staff to work. They are the least dangerous in terms of fire. All these positive traits electrical equipment lead to the fact that modern enterprises equip their kitchens with them.

The main view thermal equipment is the stove. Each stove has a cooking surface on which the cookware is placed. Most stoves have ovens, and on some stoves, in parallel with frying and cooking products, water is also heated in water heating devices for sanitary and other production needs.

Electric stove

In catering establishments, the most common is an electric stove with a frying surface of 1 m2.

There are six rectangular cast iron burners on the frying deck; a flat frame made of of stainless steel... Electric heating elements are installed inside the burners. All burners have a different power and the highest heating temperature. So, two middle burners have a power of 4.5 kW and the highest degree of heating of the frying surface - about 450 °; the four outer burners have a power of 3.5 kW and a heating temperature of about 400 °. Each hotplate has three degrees of heating and is independently disconnected from the mains using a switch.

The burners lie freely on supports that are fixed to the stove body. The height of the supports can vary. There is a pull-out tray under the hotplates for catching spilled food.

Inside the body of the electric stove there is a broiler cabinet with a hinged door. The heaters are located at the top and bottom, which provides an even heat effect on the product. The temperature inside the broiler is set and regulated by two switches. Also, the cabinet is equipped with a thermostat that automatically sets the temperature in the range from 100 to 350 °. The product on the trays is loaded into the oven only after the set temperature has been established. The temperature in the oven is set by the thermostat before switching on.

The hotplates and the broiler can be operated at the same time. The maximum power consumed by the electric stove is 27.5 kW. Before cooking, the burners are heated to full power, then the heating of each burner is adjusted depending on the requirements of the technological process. Bringing culinary products to readiness is carried out at low temperatures.

In addition to rectangular cookers, kitchen electric cookers are also used.

Electric tabletop

This stove is used for frying culinary products directly on the frying surface of the burner (without a frying pan).

The hot plate of this stove is a rectangular cast iron burner with an area of ​​0.25 m2, along the edges of which there are grooves for drainage of fat on all four sides.

There is a built-in electric inside the burner. a heating element... The switch is located on the plate body. The hob has three different heating levels. The maximum power consumption of the tabletop is 2.5 kW.

Pancakes, pancakes, scrambled eggs, cutlets, fish are fried on the frying surface. Before starting work, the frying floor is greased.

Gas stove

According to the device, the frying surfaces of gas stoves are divided into two types: hotplates with open burners and stoves with a combined frying surface.

The hotplates are equipped with several independent burners. Each hotplate is adjusted to the required heat.

Four-burner stove is a body in the form of a worktable with four burners. Inside the body there is a roasting cabinet for frying and baking culinary and bakery products. There is an upper burner under each hotplate and two tube burners under the bottom of the oven. The upper burners have a separate faucet, while the tubular lower ones have one common faucet with a handle. All taps are connected to the gas distribution pipeline through which gas is supplied.

The slab has the following dimensions: length 925 mm, width 565 mm, height 810 mm. Frying cabinet dimensions: length 490 mm, width 360 mm, height 230 mm. Burner diameter 200 mm.

Combined gas stove equipped with two burners and a solid frying top. The two pass-through ovens are heated by two tubular burners located below them. The solid frying top has six cast iron hobs, with holes in the center. The holes are closed with insert caps. Each hotplate is heated by an open gas burner, and each cast iron hob is heated by three slot burners.

Located gas-burners on both sides, so you can work on it from both sides as well.

The slab has the following dimensions: length 2220 mm, width 1455 mm, height 830 mm.

TO gas devices should be Special attention in production. Any gas leak can provoke an explosion and poison the workers. All personnel must be instructed in the use of gas equipment and comply with all safety requirements.

Fire plate

These boards are produced in different sizes: board No. 1 has a heat-resistant surface of 4.5 m2, board No. 21 - 2.04 m2, board No. 19 - 0.9 m2 and board No. 2 - 0.45 m2.

Fire stoves can be fired with wood and fuel oil.

When working with wood, the grate should be cleaned of ash before use, since the grate is quickly clogged with ash and fine coals. As a result, the air is poorly supplied, and the combustion process is difficult.

The firewood must be sized according to its length and thickness. Firewood should be stacked tightly to each other. During the combustion process, the wood should be mixed so that the wood burns through at the same time, and so that there is no accumulation of unburned logs. A new batch of firewood is loaded after the first layer has burned out. During kindling, the valve (gate) is opened completely, and after the firewood has flared up, it is closed. In the process of combustion, the valve is either closed or slightly opened, thereby regulating the combustion process.

The firebox doors should be closed so that the incoming air does not cool the firebox. Furnace doors are opened for throwing firewood or mixing them.

When using oil stoves, you need to monitor the timely supply of liquid fuel to the nozzles - mazut by special pumps or by gravity from the pressure tank. In addition, the supply of steam or air to the nozzles (in steam or air nozzles) is important.

Barbecue ovens. Barbecue ovens, as well as hearths and barbecues, are used for frying barbecue, kupat, meat fillet, sturgeon and other culinary products. They are made of bricks on an iron frame.

For frying kebabs, mechanical devices are used to rotate the skewers so that the meat is evenly fried from all sides

Digester kettle

The electric digester is designed for cooking soups, cabbage soup, broths, cereal side dishes, cereals, vegetables. The advantage of using an electric digester is that the food in it cannot burn, and this is very important for cereals, jelly, boiling milk, stewing, etc.

The digester kettle consists of double-walled cylindrical vessels, external and internal. Between the walls of the vessels there is a space called a jacket, which is filled with water. The water is heated by an electric heater.

In catering establishments, cooking kettles with a capacity of 20 to 250 liters are used.

Inner vessels and lids are made of stainless steel. The outer walls are covered with a layer of thermal insulation. The covers are hinged and equipped with counterweights. When closed, the covers are tightly screwed in with hinge bolts.

Before starting to load the boiler with products, water is filled into the jacket, the maximum heating is turned on. After 10-15 minutes, the boiler is filled with food. After some time, as the food is ready, the heating is reduced, and then completely turned off.

In catering establishments, both steam and gas boilers are used. Their structure is the same as that of electric ones. The steam room is heated by steam, which is fed through pipes from the boiler room.

Boilers are available with a capacity of 125 and 250 liters. The power consumed by the boiler depends on the capacity and ranges from 4 to 32 kW.

Tipping cauldrons

Sauces, side dishes, jelly, etc. are prepared in these cauldrons. The design of overturning cauldrons does not differ from the structure of digestion cauldrons. But having a large set of containers, they allow you to cook several dishes at the same time.

Tilting boilers are installed on separate racks and have a tipping mechanism, this allows you to significantly speed up and facilitate the process of releasing the boiler from the finished product.

Sauceboats are produced with a capacity of 20, 40, 60 liters. They are equipped with safety fittings and removable covers. The power of the boilers ranges from 2.5 to 9 kW.

Autoclave

A floor-standing autoclave is used for boiling bones, boiling broths, vegetables, cereals, etc.

The cooktop autoclave prepares food at high blood pressure and at a high boiling point. The boiler is closed with a sealed cover. Bones, previously freed from meat, are boiled in such cauldrons to speed up the cooking process. Autoclaving allows more complete extraction of fat and adhesives from bones.

Inside the autoclave there is a lattice vessel, into which bones, previously boiled in an ordinary boiler, are loaded, then the product is poured with water; the water level should be above the level of the bones. The prepared autoclave is closed with a lid with hinged bolts.

The autoclave is equipped with a pressure gauge showing the steam pressure inside the boiler and a spring-type safety valve that automatically releases steam at increased pressure. This valve can also be used to regulate the steam pressure inside the autoclave.

The autoclave is an object of increased danger, it is regularly checked by the boiler supervision authorities.

Tilting electric frying pan

The electric frying pan is used for frying pancakes, cutlets, donuts, pies, stewing and frying meat and vegetables.

The frying pan is a cast-iron bowl with a closed removable lid, installed on a mounted fork-shaped stand.

An electric heating element is located in the bottom of the bowl, the power of which is regulated by a switch. The sides of the pan are covered with thermal insulation.

Before cooking the product, the electric frying pan is heated to full power, then switches to the required temperature mode, depending on the requirements of the product. The product can load after 25-30 minutes of warming up.

For an hour in an electric frying pan, you can fry up to 10 kg of potatoes or up to 200 meat patties, or up to 400 donuts and pies in oil.

The diameter of the loading bowl is about 50 cm, its depth is 14 cm, and the capacity is 30 liters. Power consumption at the highest degree of heating 5 kW.

Electric fryer

The electric fryer cooks donuts, pies, potatoes and other culinary products in oil.

The product is placed in a mesh basket and placed in an oil bath. The electric heaters are installed so that the top of the oil is hot and the bottom is cold. This is done so that small particles and crumbs, falling into the lower part of the bath, do not burn.

Drain the used oil through a special pipe. In an electric fryer, you can cook up to 750 donuts or up to 600 pies within an hour.

The maximum power consumption is about 5 kW.

Electric coffee maker

The electric coffee maker is a cylindrical vessel with a capacity of 9.5 liters. At the bottom there is a device for circulating boiling water and feeding it to the filter. This device consists of a steam cap and a circulation tube, on the upper end of which a filter is put on, which is an aluminum bowl with a perforated bottom with a large number of holes.

To make coffee, water up to 7 liters is poured into the vessel (less than 4 liters is not recommended), close with a lid and turn on the first degree of heating. 5 minutes before the water boils, ground coffee is poured onto the filter. After heating the water, steam rushes up the circulation pipe and carries with it the boiling water, which sprinkles the coffee on the filter. After passing through the layer of coffee, the water returns back to the vessel. Immediately after the start of brewing, the heating element switches to the lowest degree of heating, and at the end of brewing it turns off automatically.

As a result, the coffee is brewed. The process takes 5-7 minutes. Coffee is served 4-5 minutes after turning off the coffee maker. The cooled coffee is heated at a low temperature.

After finishing work, the electric coffee maker should be disconnected from the mains, remove the filter and the device for water circulation, rinse well and dry. The vessel also needs to be washed.

The body of the electric lamp must be grounded.

Electric Frying Pastry Cabinet

This cabinet is used for baking pastry and piece bakery products, as well as fried and baked culinary products.

The Frying and Pastry Cabinet has two independent chambers installed one above the other. The industry also produces one-chamber and three-chamber frying and pastry cabinets.

Electric heating elements are installed in each chamber above and below. There is a heating thermostat that automatically maintains the set temperature in the range from 100 to 350 °.
Each chamber consumes 4.5 kW of power. The time for warming up the cabinet to the maximum temperature (350 °) is 1 hour 20 minutes.
Within an hour, 300 - 350 sour dough rolls can be baked in the cabinet or 25-30 kg of potatoes can be fried.

The table shows the cooking times and recommended temperatures for various dishes and products:

Food warmers

Food warmers are designed to keep ready meals, side dishes and sauces hot. Bain-marie are installed in dispensers.

There are bain-marie for the first and second courses.

Electric food for first courses... The bain-marie electric stove is a rectangular cast iron burner with a surface of 0.15 m2. An electric heating element is installed inside the burner.

The switch makes it possible to regulate the degree of heating of the hotplate. Food for heating is placed directly on the burner.
The power consumption of the cooker is 2.5 kW. Slab size: height 500 mm, length 600 mm, width 600 mm.

Bain-marie for second courses. These food warmers can be heated by electricity or steam.

The electric marshmallow is a counter, in the upper part of which there is a bath with hot water, covered with a metal sheet. V sheet metal there are holes into which pans with removable lids are immersed. Main dishes, sauces and side dishes are warmed up in the bain-marie.

Maximum power 3.8 kW.

The simplest food warmer- This is a large baking sheet with high sides and handles. Poured into a baking sheet hot water, and special dishes (bain-marie) with ready-made hot food are immersed in it. The food warmer is installed on the heated frying surface of the stove.

Racks for warming plates

In dispensers, special heat racks are used to heat the plates and keep food hot.

The electric rack is a table with a wardrobe. The cabinet and the table top are made of stainless steel and are heated by electric heaters, which are located at the bottom of the cabinet under removable grilles and under the rack cover.

The maximum power of the electric rack is 3 kW.

Boilers and dishwashers

Boilers

There should always be boiling water in catering establishments. For this, continuous boilers are installed. The operation of such special devices is based on the continuous flow of water from the water supply system into the lower reservoir. Immediately after the water boils, you can consume boiling water, and the water will automatically be replenished.

Continuous boilers can operate on electricity, gas, solid fuels (wood, coal). The design of boilers for all types of fuel is the same.

The electric boiler is a cylindrical column with a chrome surface. First, water comes from the water supply system, passes through a valve with a float device and a feed box, then enters a vessel for boiling water. The float device automatically regulates the water flow and ensures a constant water level in the feeding box.

The water is heated by tubular elements that are installed in the water container.

The capacity of the electric boiler is 75-80 liters per hour. The time for boiling water is 15-20 minutes. Power consumption 10.5 kW. Solid fuel boilers have a capacity of 200 to 600 liters per hour.

Dishwashers

In large catering establishments, a conveyor dishwasher with a capacity of 2-2.5 thousand plates per hour is used.

This machine is a lift-door cabinet. Washing showers are located at the top and bottom of the cabinet. Below is a waste water bath, a centrifugal pump and an electric motor.

Water is heated in the bath by means of tubular electric heating elements up to 60 ° and supplied centrifugal pump into washing showers.

After washing, the dishes are rinsed with showers with hot water heated to 95 °. Water to these showers comes from a special heater, which is located separately from the machine.

The dirty water is drained through the sump into the bathtub, and from it goes through the overflow pipe to the sewer.

Before loading into the dishwasher, food debris is removed from the plates, then placed on the edge on wooden trays.

The conveyor chain continuously feeds the trays of plates into the wash cabinet, where they are first passed through the wash and then rinse showers. Trays with clean dishes are placed on a separate table.

The glasses and cutlery are washed like the plates, but they fit in trays with a mesh bottom.

In small enterprises, dishwashers more simple sample, their productivity is 500-600 plates per hour. Such machines are units of periodic action, they do not have conveyor loading of dishes. Loading dishes into machines and unloading clean dishes is done manually.

Rinsing dishes is done with boiling water, so it dries quickly and does not need to be wiped off with a towel.

Refrigeration equipment

Refrigerating equipment can be of the following types: refrigerating cabinets, collapsible refrigerating chambers and refrigerated counters for machine cooling.

Refrigerated cabinets

Refrigerators at ambient temperatures up to 30 ° provide storage of products at temperatures from 0 to 6 °.

The temperature inside the cabinet is automatically maintained by a freon refrigeration machine powered by an electric motor.

The walls of the cabinet have double metal cladding, between which there are thermal and anti-moisture insulation. The doors are sealed with elastic band and equipped with self-locking latches. Inside the cabinet there are shelves for storing food and ready meals.

When placing products, it is necessary to leave a gap between them so that there is air circulation. There is electric lighting inside the cabinet.

There are four and six door wardrobes. The useful area of ​​the cabinets is from 0.5 to 1.5 m2.

Collapsible refrigerating chamber

This chamber can store perishable food weighing up to 600 kg. The camera requires a floor area of ​​3.2 m2. The internal volume of the chamber is 7.4 m3.

The chamber is built of six separate wooden shields fastened together. Thermal and anti-moisture insulation is located between the panels. The door is sealed with elastic band and equipped with a lock. Inside the chamber there are grocery shelves and hangers.

The temperature inside the chamber is from 0 to -2 °, at an ambient temperature of up to 25 °, it is automatically maintained by a freon refrigeration machine.

Low temperature counter

The low-temperature counter is used to store ice cream, frozen fruits, berries, vegetables, fish at temperatures from -12 ° to -16 °.

The counter is made of wood and double sheathed metal cladding, between which there is thermal and anti-moisture insulation. The chamber consists of three sections for loading food. Each opening is closed with a removable cover and a rubber seal.

Cooling is carried out by an automatic freon refrigeration machine powered by an electric motor located outside the counter.

Food should be placed at intervals of 1.5 - 2 cm to allow air circulation.

Counter capacity 0.4 m3, available capacity up to 150 kg.

Installation for mechanical production of ice cream (freezer)

The plant body consists of two parts - the engine room and the hardening chamber.

The engine room has a freon refrigeration machine and a drive with an electric motor that drives the sleeve and stirring blades.

The quenching chamber consists of a freezing sleeve and a collection tank sleeve. Central and side stirring blades are mounted in the freezing sleeve. The liner body and vanes rotate in opposite directions. Around the freezing sleeve there is a tubular coil - a cooling device.

The ice cream mixture fills the sleeve and closes with a lid, after which the electric motor turns on and the sleeve and blades begin to rotate.

Ice cream is prepared at temperatures down to –15 –20 ° with continuous stirring of the mixture.

The ready-made mass for ice cream is frozen in a jar to a semi-solid state using an ice-salt mixture, which is placed over the jar. The jar is placed in a wooden tub, which is then filled with an ice-salt mixture (pieces of ice sprinkled with salt).

The rotation of the can is carried out using a mechanical or manual drive.

Manual ice cream makers have a useful capacity of 9 - 12 liters cans. Their productivity is 12 - 15 kg of ice cream per hour.

The powered ice cream maker has a 50 liter jar capacity. Duration of freezing one load is 25 - 30 minutes.

When filling the space between the jar and the walls of the tub with ice sprinkled with salt, up to 200 g of salt are taken per 1 kg of ice. The ice should be very finely chopped, the freezing process depends on it. The finer the ice, the faster the process goes. Salt should be poured as evenly as possible.

The melted water from the tub should be poured out every 5-10 minutes, and the lost ice should be replenished with new pieces of ice, sprinkling them with salt. At the end of the work, the remnants of ice and salt should be removed, the insides should be rinsed well. Banks and shovels should be washed with hot water.

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CHAPTER 6. Heating equipment

6.1. Heating equipment classification

The variety of methods for heat treatment of products predetermines a wide range of heating devices. They can be classified according to several different criteria.

In their own way functional purpose heating equipment is classified into universal and specialized. The universal heating devices include kitchen stoves, with the help of which various methods of heat treatment can be carried out. Specialized heat devices are designed for the implementation of individual methods of heat treatment.

By technological purpose specialized heating equipment is classified into cooking, frying, frying and baking, hot water and auxiliary equipment. Cooking equipment includes cooking kettles, autoclaves, steamers, sausages. The group of frying equipment includes pans, deep fryers, grills, barbecue ovens.

Frying and baking equipment includes frying and baking ovens, steam ovens. Water heating equipment is represented by boilers and water heaters. Auxiliary equipment includes food warmers, heating cabinets and racks, thermostats, and food transport equipment.

Depending on the source of heat the equipment is classified into electric, steam, fire, gas (solid or liquid fuel) heating devices.

By the structure of the working cycle thermal equipment is subdivided into devices of periodic and continuous action.

By heating method distinguish between contact heating devices and devices with direct and indirect heating of food products. In contact heating devices, the product heats up by direct contact with a heat carrier (for example, with steam in steam cookers).

In devices with direct heating, heat is transferred to the food through the dividing wall (for example, boilers and pans), in devices with indirect heating - through an intermediate heat carrier. Water, steam, mineral oils, organic and organosilicon liquids are used as an intermediate heat carrier.

By constructive decision heat devices are classified into non-sectional and sectional, modulated and modulated. Non-sectional heating devices have different dimensions, design; their parts and assemblies are not unified and they are installed individually, without taking into account interlocking with other devices. Non-sectional equipment requires significant areas for its installation, since its installation and maintenance are carried out from all sides.

Sectional equipment is made in the form of separate sections, in which the main units and parts are unified. The service front of such devices is on the one hand, due to which it is possible to connect individual sections and obtain a block of devices of the required power and productivity.

The design of modular devices is based on a single size - a module. In this case, the width (depth) and height up to work surface all devices are the same, and the length is a multiple of the modulus. The main parts and assemblies of these devices are maximally unified.

Thermal equipment for processing products is classified according to the heating method, technological purpose, and heat sources.
According to the heating method, the equipment is subdivided into equipment with direct and indirect heating. Direct heating is the transfer of heat through a dividing wall (stove, boiler). Indirect heating is the transfer of heat through an intermediate medium (steam-water jacket of the boiler).
According to the technological purpose, the heating equipment is subdivided into universal (electric stove) and specialized (coffee maker, baking cabinet).
Depending on the sources of heat, thermal equipment is subdivided into electrical, gas, fire and steam.
Heating devices can also be classified according to the principle of operation - continuous and periodic.
According to the degree of automation, the heating equipment is subdivided into non-automated, control over which is carried out by a service worker, and automated, where control over safe work and the mode of heat treatment is provided with the help of automatic devices of the heat apparatus.
At catering establishments, thermal equipment can be used as non-sectional or sectional modulated.
Non-sectional equipment is equipment that differs in size, design and architectural design. Such equipment is not designed to work with other types of heating equipment. Nesection
equipment for its installation requires significant production space, since the maintenance of such equipment is carried out from all sides.
Currently, the industry is mastering the serial production of modulated sectional equipment, the use of which is advisable at large catering enterprises. The advantage of modulated sectional equipment is that it is produced in the form of separate sections, from which various technological lines can be assembled. Sectional modulated equipment has uniform dimensions in length, width and height. Such equipment is installed linearly around the perimeter or in the center of the room, and the installed section contributes to an increase in labor productivity and general culture in production.
For all types of heating devices, GOSTs have been developed and approved, which are mandatory for all plants and enterprises associated with the production or operation of equipment.
GOSTs indicate: the name of the apparatus and its indexing, parameters, safety requirements, labor safety and industrial sanitation, completeness, as well as requirements for transportation, packaging and storage.
All heat devices have alphanumeric indexing, the first letter of which corresponds to the name of the group to which this heat device belongs, for example, boiler - K, cabinet - W, stove - Pi, etc. The second letter corresponds to the name of the type of equipment: food - P, continuous - N, etc. The third letter corresponds to the name of the heat carrier: electric - E, gas - G, etc. The numbers indicate the main parameters of heating equipment, for example KPP-160 - a digester, steam boiler, with a capacity of 160 liters.

More on the topic CLASSIFICATION OF HEATING EQUIPMENT:

1. APPENDIX 6 CLASSIFICATION OF SHOCK WAVE ACTION ON BUILDINGS, STRUCTURES, VEHICLES, MACHINERY, EQUIPMENT AND OTHER ELEMENTS OF OBJECTS

The variety of methods for heat treatment of products predetermines a wide range of heating devices. They can be classified according to several different criteria.

According to its functional purpose, heating equipment is classified into universal and specialized. The universal heating devices include kitchen stoves, with the help of which various methods of heat treatment can be carried out. Specialized heat devices are designed for the implementation of individual methods of heat treatment.

According to its technological purpose, specialized heating equipment is classified into cooking, frying, frying and baking, hot water, and auxiliary equipment.

Cooking equipment includes boilers, autoclaves, steamers, sausages.

The group of frying equipment includes pans, deep fryers, grills, barbecue ovens.

Frying and baking equipment includes frying and baking ovens, steam ovens.

Water heating equipment is represented by boilers and water heaters.

Auxiliary equipment includes food warmers, heating cabinets and racks, thermostats, and food transport equipment.

Depending on the source of heat, the equipment is classified into electric, steam, gas (solid or liquid) heating devices.

But in the structure of the working cycle, the thermal equipment is subdivided into the apparatus of periodic and continuous action.

According to the heating method, contact heat devices and devices with direct heating of foodstuffs are distinguished.

In contact heating devices, the product heats up by direct contact with a heat carrier (for example, with steam in steam cookers).

In devices with direct heating, heat is transferred to the food through a dividing wall (for example, boilers and pans), in devices with indirect heating through an intermediate heat carrier. Water, steam, mineral oils, organic and organosilicon liquids are used as an intermediate heat carrier.

By design, heat devices are classified into sectional and non-sectional, unmodulated and modulated.

Non-sectional heating devices have different dimensions, design: their parts and assemblies are not unified and they are installed individually, without taking into account blocking with other devices.

Non-sectional equipment requires significant areas for its installation, since its installation and maintenance is carried out from all sides.

Sectional equipment is made in the form of sections, in which the main units and parts are unified. The service front of such devices is on the one hand, due to which it is possible to connect individual sections and obtain a block of devices of the required power and productivity.

The design of modular apparatuses is based on a single size - module. In this case, the width (depth) and height to the working surface of all devices are the same, and the length is a multiple of the modulus. The main parts and assemblies of these devices are maximally unified.

The domestic industry produces modulated sectional equipment with a module of 200 ± 10 mm. The width of the equipment is 840 mm, and the height to the working surface is 850 ± 10 mm, which corresponds to the basic average anthropometric data.

Sectional modulated equipment has a number of advantages over unmodulated equipment:

The same width and height of individual sections allow them to be installed in technological lines;

The use of the linear principle of placement allows you to save 12-20% of production space.

The sequence of the technological process, convenient interconnection of its individual stages is provided;

The unproductive premises of the personnel are reduced, which contributes to an increase in labor productivity;

Reduces the cost of equipment installation and repair;

The costs of laying pipelines, sewer pipes, and electric cables are reduced.

To streamline the design and production of new designs of devices, to ensure maximum unification of units and parts, to reduce operating costs, GOSTs have been developed for all heat devices.

For the initial parameters in the standard-size range of heating devices are taken: for stoves and pans - the area of ​​the frying surface, m 2; for boilers - hourly productivity, dm 3 / h; for boilers - the capacity of the brewing vessel, dm 3, etc.

Apparatus operating on electricity, gas, steam, solid and liquid fuel, are included in one parametric series, which consists of several types, operating on the same type of energy carrier. Devices of the same type can be represented by one or several standard sizes.

In accordance with the GOST classification scheme, the indexation of thermal equipment was adopted, which provides information on the purpose of the heating device, its energy carrier, size and design features.

The indexing is based on the alphanumeric designation of the equipment.

The first letter corresponds to the name of the group to which this unit belongs, for example, plates - I, boilers - K, cabinets -Sh, etc.

The second letter corresponds to the name of the type of equipment, for example: sectional - C, food - P, continuous action - N.

The third letter corresponds to the name of the energy carrier, for example: steam - P, gas - G, electric - E, solid fuel - T.

The number, distant from the letter designation with a hyphen, corresponds to the standard size or the main parameter of this equipment: the area of ​​the frying surface, the number of burners, the number of ovens, the capacity of boiling water, the capacity of the boiler.

The fourth letter M is introduced into the indexing of sectional modular equipment - modular KPE-60 - electric digester boiler, with a capacity of 60 dm 3.

KNE-25 is a continuous boiler with a capacity of 25 dm 3 / h, etc.

Control questions:

1. What methods of heat treatment of food products take place in catering establishments?

2. How are bulk heat treatments classified?

3. What is the combined method of cooking food products?

4. What caused the duration of the technological process, depending on the method of heat treatment?

6. Classification of heating equipment?

Study on your own:

1. To study the design and principle of operation of the "New" apparatus for passaging in a combined way.

2. To study the design and principle of operation of the apparatus for the combined baking of vegetables and fruits.

HEAT CARRIERS

It is possible to create a uniform temperature field on the frying surfaces and in the working volumes of the apparatus in different ways. The simplest in practical implementation is the indirect heating method, which requires intermediate heat carriers, i.e. an environment that transfers heat and provides "soft" heating of food products in apparatus. Classification of heat carriers that have been used or can be used in heating devices for public catering:

Water: food warmers, thermostats

Steam: autoclaves, boilers, steam ovens

Organic liquids: glycerin, ethylene glycol pans, cabinets, food warmers, boilers, autoclaves.

Diarylmethanes: dicumylmethane (DKM), ditolicmethane - cooking and frying machines.

Organosilicon liquids - PFMS-4, PFMS-5, FM-6, flue gases: pans, cabinets, bain-marie, boilers, autoclaves.

Wet air: bakery cabinets.

Requirements for coolants.

From the point of view of technical and economic feasibility of use, intermediate heat carriers should have: high heat of vaporization, low viscosity, high temperatures at low pressures and the ability to control them, the required thermal stability, low cost, corrosion resistance. Any coolant can be in three states: solid, liquid, gaseous.

However, it can work as a heat carrier either in a single-phase state (liquid) or in a two-phase state (vapor-liquid).

Single-phase heat transfer fluids include mineral oils that are in working order at temperatures below boiling points.

Two-phase heat carriers (water vapor, ditolikmethane) during operation are simultaneously in a vapor-liquid state.

Water.

Water is used in thermal processes as a heat carrier (heating medium) for direct heating of food products (cooking), as an intermediate heat carrier in heating jackets of devices operating in one- and two-phase states.

Hot water as a heat carrier is mainly used in devices for keeping finished products hot. But compared to wet saturated steam, hot water has a number of disadvantages: a lower heat transfer coefficient, an uneven temperature field along the heat exchange surface, a high thermal inertia of the apparatus, which makes it difficult to regulate the thermal regime of the heated medium.

Water vapor.

Steam is one of the most widely used heat transfer fluids. Its main advantages include: a high coefficient of heat transfer from the condensing steam to the wall of the heat exchanger, the constancy of the condensation temperature, the ability to accurately maintain the heating temperature, as well as, if necessary, adjust it by changing the steam pressure.

The main disadvantage of water vapor is the significant increase in pressure with increasing temperature. Therefore, saturated steam is used for heating processes only to moderate temperatures (150 ° C).

However, the use of steam in comparatively small heat devices intended for POP leads to a significant increase in their metal consumption (due to an increase in steam pressure). In addition, the organization of boiler facilities is required, including steam boilers, various auxiliary equipment (pumping unit, devices of the draft group, devices for chemical water purification, etc.). If, with relatively large volumes of steam consumption at food industry enterprises, such an economy is justified, then for small heating devices for public catering with volumes of steam consumption up to 0.5 t / h, its organization is inexpedient.

Organic liquids.

High-temperature organic heat carriers diarylmethanes, as well as diphenyl mixture, operate effectively and stably in a two-phase state, since they are insulators with an almost constant value of physical constants. They have high boiling points and relatively low solidification points. Heat carriers within the temperature range up to 350 0 C do not have a corrosive effect on metals. When heating heating surfaces with a two-phase coolant at atmospheric pressure, there is no need to regulate its volume, since during boiling, the temperature remains constant throughout the volume occupied by both phases. The use of heat carriers in a two-phase state significantly reduces the amount of liquid poured into the heating chambers, which saves fuel, gas, electricity and shortens the heating time. When using high-temperature organic heat transfer fluids, the heating chambers must be sealed to protect the environment.

Mineral oils are used as an intermediate heat carrier. Frying machines use a vapor - T. It is a viscous liquid, odorless, dark brown in color. Vapor - T is used at temperatures up to 280 ° С. It should be noted that for high temperatures aх the viscosity of mineral oils increases, thermal decomposition is observed, which is accompanied by the formation of a film on the surface and impairs heat transfer. In addition, oil vapors burn and explode intensively, which causes their use only in single-phase liquid state... When designing heating devices using mineral oil as heat carriers, it is necessary to take into account that in order to ensure high temperatures of the working volumes of the devices, the heating chambers must be filled throughout the entire volume in order to ensure almost full coverage the entire surface of the work items. The disadvantages of mineral oils include low thermal conductivity, which, with a high viscosity of the oil, leads to prolonged heating. Due to the high inertia of oils when they are used as an intermediate heat carrier, the regulation of the technological process causes certain difficulties.