Catering enterprises make full use of modern machines and devices that mechanize food processing processes and make the work of kitchen workers easier. At the same time, machines increase labor productivity and increase output finished products, contribute to expanding the range of dishes.

In order to properly operate the machines, all catering workers undergo training and study the rules of use. technical equipment. They must have practical skills in using equipment and be able to do daily maintenance of each machine.

Each machine or apparatus arrives from the factory with instructions, with detailed description relevant equipment. Workers are required to strictly adhere to these instructions.

In case of problems that arise during the operation of technological equipment, you must contact specialists. Installation, repair, replacement of parts, troubleshooting can only be carried out by specialists authorized to perform these works.

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

Mechanical equipment

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

Universal drive with a set of machines

Using a universal drive, you can mechanize basic food processing processes. The universal drive is an electric motor with a gearbox that is connected to different interchangeable machines. To connect to the drive, the replacement machine is inserted into the socket located on the drive housing and secured with a thumbscrew.

The drive motor is connected to the electrical network using a cord and plug. In workshops for these purposes, plug sockets are installed for switching on. Drive motor power 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 grinding machine, a beater-kneader, etc. Each of the listed machines is connected to the drive as needed.

They are used to make minced meat and fish, prepare creams, cut raw and boiled vegetables, puree vegetables, meat, cottage cheese, etc.

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

Universal drive replacement 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 first cleaned of bones, veins and films, cut into pieces of 80-120 g, and placed in a funnel using a wooden pusher. Minced meat can be obtained with a larger or smaller diameter, depending on the installed grid. You can skip the minced meat twice, getting an even smaller grind of meat.

Potato Peeler peels potatoes, beets and other root vegetables.

The process of cleaning potatoes and root vegetables is carried out by rubbing the tubers against the wavy surface of a disk, which is covered with an abrasive mass. First, the tubers fall onto a rotating disk, then, under the influence of centrifugal force, they are thrown towards the walls of the chamber; the walls also have a ribbed surface. The balls bounce off the walls and fall back onto the disk, and so on. As a result, the tubers are peeled. During the process of rubbing the tubers, water constantly enters the chamber through a sprinkler. Clean tubers are removed through a hermetically sealed chamber door and placed in a substitute container. Loading and unloading of potatoes occurs without stopping the machine.

The cleaning process of one load lasts 2-3 minutes. Depending on the model, you can load from 2.5 to 5 kg of root vegetables into the machine. The machine can clean from 40 to 70 kg per hour. To speed up the cleaning process, root vegetables are sorted by size and washed before loading.

Vegetable cutter cuts raw and cooked vegetables.

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

Wiping machine necessary for preparing purees and mashing 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 fed to a metal grate by a rotating auger. Next, through the holes in the grid, the product is pressed into the container being placed.

Boiled meat is first cut into small pieces and passed through a meat grinder. The seeds from fruits and berries are removed before loading into the machine. Potatoes are rubbed only when 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 grilles with holes of different diameters.

Beater-kneader kneads the dough, beats 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 arms. Beaters come in different shapes. The beater rotates inside the tank, while simultaneously moving around its axis. By switching the gear handle, the beater can change the rotation speed.

Steep dough, thick and viscous products are processed at low speeds. Complete processing of products takes from 15 to 40 minutes.

Extractor Designed for squeezing juices from vegetables, fruits and berries. It is a screw press and consists of a housing within which a conical screw rotates. There is a grate at the bottom, and a loading funnel at the bottom. The product is loaded into the funnel, captured by the screw and compressed. The squeezed juice flows out through the holes in the grate into the pan. Solid waste comes out through another hole, the size of which is adjusted by a screw. Extractor productivity is 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 lever with a disk that freely fits into the cylinder. The product is loaded into a cylinder and compressed by a disk using a lever. The juice comes out through the holes in the cylinder and flows into a baking tray 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 public catering establishments.

Machines with individual electric drive

Catering establishments use machines with individual drives, such as mechanical meat grinders, potato peelers, wipers and other machines.

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

Machine for loosening meat. To process (loose) pieces of meat intended for preparing rump steaks, chops, beefsteaks, etc., a meat loosening machine is used. Pieces of meat, placed on a round plate and pressed down by a grid with longitudinal holes, are cut to approximately 1/3 of their thickness, first in the longitudinal and then in the transverse directions, using lowering circular knives. These cuts increase the searing surface and also cut fibers that can compress pieces of meat during frying. If necessary, pieces of meat can be cut and reverse side. The machine is driven by turning the handle.

Mechanical potato peeler. A mechanical potato peeler is mounted on the floor, the electric motor is located on the machine frame. This potato peeler has a productivity of 150 to 400 kg per hour, and an electric motor power of 0.4 to 1 kW.

Wiping 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 lever. When you turn on the machine, 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 sheeting machine. The machine is designed for rolling out all types of dough; she rolls out dough for various puff pastries, noodles, dumplings, brushwood, etc.

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

In one pass between the rollers, the thickness of the dough can decrease 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, and the machine is not stopped. Rolling the dough can be done multiple times until the required thickness is achieved.

With such a machine you can roll up to 60 kg per hour. The weight of one portion of 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. Using a bread slicer, you can cut slices of bread of various thicknesses. The tin bread is placed on the receiving tray of the machine and secured with a folding clamp of the carriage with needles. After turning on the electric motor, the lead screw moves the carriage and delivers the bread to disk 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 translational movement when the knife is in the upper position and the hole for the passage of bread is free. The sliced ​​bread is collected in a tray located on the left side of the machine.

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

The machine's circular knife makes 179 cuts per minute. Electric motor power 0.27 kW. The maximum stroke of the carriage is 45 cm. The hole for the passage of bread has a size of 15x19 cm. If the size of the bread (loaf) is larger than the size of the hole, then the bread is first cut lengthwise. The machine is equipped with a device for sharpening the circular blade.

In catering establishments, bread slicers with a capacity of up to 300 kg are used. Bread slicers of this power are installed in large enterprises. In small enterprises, they often install not mechanical bread slicers, but lever bread slicers, with which they cut bread. Bread-slicing knives are used instead of regular knives.

Universal ham slicer. This machine cuts ham, sausage, cheese and fish delicacies into slices. First, the product is fixed on the receiving platform. It performs a reciprocating motion and delivers the product to a rotating disc knife.

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

Egg cutter. Using an egg slicer, hard-boiled eggs are cut into slices for salads, sandwiches, and cold appetizers. The egg slicer 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. A coffee grinder grinds roasted coffee beans. The column frame serves as a support for the electric motor and the machine body. Inside the body there are two millstones in the form of disks with teeth on the end surface. One of the millstones rotates together with the electric motor shaft, and the other has no rotational movement, but moves along the axis of rotation of the first millstone, as a result of which the gap between the teeth of the disks changes. The gap can be adjusted from 0.5 to 2.5 mm, which provides different degrees of coffee grinding - from the finest to coarse grinding.

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 bunker into the mill is controlled by a damper. Ground coffee is poured through the hole into a container.
Mill productivity is up to 16 kg per hour. Electric motor power 0.6 kW.

Along with machines with electric drives, small enterprises also use manual machines.

Thermal equipment

Heating equipment includes stoves, food boilers, electric frying pans, frying cabinets, etc.

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

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

The main type of heating equipment is a stove. Each stove has a frying surface on which cookware is placed. Most stoves have ovens, and on some stoves, in parallel with frying and cooking food, 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.

The frying deck has six cast iron burners rectangular shape; The frying floor is surrounded by a flat frame made of stainless steel. Electric heating elements are installed inside the burners. All burners have different power and highest heating temperature. Thus, the two middle burners have a power of 4.5 kW each and the highest degree of heating of the frying surface is about 450°; the four outer burners have a power of 3.5 kW and a heating temperature of about 400°. Each burner has three heating levels and is disconnected from the mains independently using a switch.

The burners lie freely on supports that are fixed to the stove body. The height of the supports may vary. Below the burners is a pull-out tray to catch spills.

Inside the body of the electric stove there is an oven with a hinged door. The heaters are located in the upper and lower parts, which ensures a uniform thermal effect on the product. The temperature inside the oven is set and controlled by two switches. The cabinet is also equipped with a thermostat that automatically sets the temperature from 100 to 350°. The product on the baking sheets is loaded into the oven only after the set temperature has been established. The temperature in the oven is set by a thermostat before turning on.

The burners and oven can operate simultaneously. 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 requirement technological process. Cooking of culinary products is carried out at low temperatures.

Along with rectangular stoves, electric kitchen stoves are also used.

Electric tabletop stove

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

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

An electric heating element is mounted inside the burner. The switch is located on the stove body. The stove has three different heat levels. The maximum power consumed by the tabletop stove is 2.5 kW.

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

Gas stove

The frying surfaces of gas stoves are divided into two types according to their design: hotplates with open burners and stoves with a combined frying surface.

The hobs are equipped with several independent burners. Each burner is adjustable to the desired heat.

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

The plate has the following dimensions: length 925 mm, width 565 mm, height 810 mm. Dimensions of the oven: length 490 mm, width 360 mm, height 230 mm. Burner diameter 200 mm.

Combination gas stove equipped with two burners and a continuous frying surface. Two pass-through ovens are heated by two tubular burners located underneath them. The continuous frying surface has six cast iron plates with holes in the center. The holes are closed with liner covers. Each burner is heated by an open gas burner, and each cast iron stove is heated by three slot burners.

Located gas burners on both sides, so you can also work on it on both sides.

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

TO gas devices there must be special attention in production. Any gas leak can cause an explosion and also cause poisoning of workers. All personnel must be trained in the use of gas equipment and comply with all safety requirements.

Fire plate

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

Fire stoves can operate on wood or fuel oil.

When working with wood, you should clean the grate from ash before use, since the grate quickly becomes clogged with ash and small coals. As a result, air flows poorly and the combustion process is hindered.

Firewood must be selected according to size: length and thickness. Firewood must be stacked tightly to each other. During the burning process, you should mix the firewood so that the firewood burns out at the same time and so that there is no accumulation of unburnt logs. A new portion 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. During the combustion process, the valve is either closed or opened slightly, thereby regulating the combustion process.

Firebox doors should be closed to prevent incoming air from cooling the firebox. The firebox doors are opened to throw in firewood or mix it.

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

Barbecue ovens. Kebab ovens, as well as hearths and barbecues, are used for frying kebabs, kupats, meat fillets, sturgeon and other culinary products. They are made of bricks on an iron frame.

Used for frying kebabs mechanical devices for rotating the skewers so that the meat is evenly fried on all sides

Digester

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

The digester 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, food boilers with a capacity of 20 to 250 liters are used.

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

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

In public 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 supplied through pipes from the boiler room.

Boilers come 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.

Tilting gravy boats

Sauces, side dishes, jelly, etc. are prepared in these cauldrons. The structure of tilting cauldrons does not differ from the structure of digestive 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 stands and have a tilting mechanism, this makes it possible to significantly speed up and facilitate the process of emptying the boiler from the finished product.

Sauce boilers are available in capacities of 20, 40, 60 liters. They are equipped with safety fittings and have removable covers. The boiler power ranges from 2.5 to 9 kW.

Slab autoclave

A flat-plate autoclave is used for boiling bones, broths, vegetables, cereals, etc.

A plate autoclave cooks food at high pressure and high boiling point. The boiler is closed with a hermetically sealed lid. Bones, previously freed from meat, are boiled in such cauldrons to speed up the cooking process. Cooking in an autoclave allows for 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 cauldron, are loaded, then the product is filled 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 indicating the steam pressure inside the boiler, and a spring-type safety valve that automatically releases steam at elevated 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 boiler inspection authorities.

Tilting electric frying pan

An 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, mounted on a mounted fork-shaped stand.

There is an electric heating element in the bottom of the bowl, the power of which is adjusted using a switch. The walls of the pan are covered with thermal insulation.

Before preparing the product, the electric frying pan heats up at full power, then switches to the desired temperature mode depending on the requirements of the product. The product can load after 25-30 minutes of heating.

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

The diameter of the loading bowl is about 50 cm, its depth is 14 cm, the capacity is 30 l. Power consumption at the highest heating level is 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 a bath of oil. 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 get into bottom part baths, did 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.

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 supplying it to the filter. This device consists of a steam collection hood and a circulation tube, onto the upper end of which a filter is placed, which is an aluminum bowl with a perforated bottom with a large number of holes.

To prepare coffee, pour water up to 7 liters into the vessel (less than 4 liters is not recommended), close the lid and turn on the first heating level. 5 minutes before the water boils, pour ground coffee onto the filter. After heating the water, the steam rushes up the circulation tube and carries with it boiling water, which irrigates 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 a lower heating level, and at the end of brewing it turns off automatically.

As a result, the coffee is brewed. The process takes 5-7 minutes. Serve coffee 4-5 minutes after turning off the coffee maker. Heating of cooled coffee is carried out at low temperature.

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

The body of the electric cooker must be grounded.

Electric frying cabinet

In this cabinet, confectionery and piece bakery products are baked, as well as culinary products are fried and baked.

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

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

The table shows the cooking time and recommended temperature for various dishes and products:

Marmites

Food warmers are designed to keep prepared dishes, side dishes and sauces hot. Bain-marines are installed in dispensing rooms.

There are food warmers for first and second courses.

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

The switch makes it possible to regulate the degree of heating of the burner. The food to be heated is placed directly on the burner.
Power consumption of the stove is 2.5 kW. Slab size: height 500 mm, length 600 mm, width 600 mm.

Food warmers for second courses. These steam tables can be heated by electricity or steam.

The electric food warmer is a counter, in the upper part of which there is a bathtub with hot water covered with a metal sheet. IN metal sheet There are holes into which pots with removable lids are immersed. Main courses, sauces and side dishes are heated in steam dishes.

Maximum power 3.8 kW.

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

Plate warming racks

In serving areas, special heating racks are used to heat plates and keep food hot.

The electrical stand is a table with a cabinet. The cabinet and 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 counter cover.

The maximum power of the electrical stand is 3 kW.

Boilers and dishwashers

Boilers

Catering establishments must always have boiling water. For this purpose, continuous boilers are installed. The operation of such special devices is based on the continuous flow of water from the water supply into the lower reservoir. Immediately after the water boils, you can use boiling water, and the water will be automatically replenished.

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

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

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

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

Dishwashers

Large catering establishments use a conveyor dishwasher with a capacity of 2-2.5 thousand plates per hour.

This machine is a cabinet with lift-up doors. Washing showers are located at the top and bottom of the cabinet. Below there is a bath for used water, a centrifugal pump and an electric motor.

The water is heated in the bath using tubular electric heating elements up to 60° and served centrifugal pump into washing showers.

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

Dirty water is drained through the tray into the bathtub, and out of it through the overflow pipe into the sewer.

Before loading into the dishwasher, remove any remaining food from the plates and then place them on edge on wooden trays.

A conveyor chain continuously feeds trays of plates into the washing chamber, where they are first exposed to washing and then rinsing showers. Trays with clean dishes are placed on a separate table.

Glasses and cutlery are washed like plates, but they are placed in trays with mesh bottoms.

Small enterprises install dishwashers a simpler model, their productivity is 500-600 plates per hour. Such machines are batch units; they do not have a conveyor loading of dishes. Loading dishes into machines and unloading clean dishes is done manually.

Rinsing dishes is done with boiling water, so they dry quickly and do not need to be wiped with a towel.

Refrigeration equipment

Refrigeration equipment can be of the following types: refrigerated cabinets, prefabricated refrigerated chambers and machine refrigerated counters.

Refrigerated cabinets

Refrigerated cabinets 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 driven by an electric motor.

The cabinet walls have a double metal sheathing, between which there are thermal and anti-damp insulation. The doors are sealed with elastic and equipped with self-latching latches. Inside the cabinet there are shelves for storing food and prepared dishes.

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.

Cabinets come in four and six door types. The useful area of ​​the cabinets is from 0.5 to 1.5 m2.

Collapsible refrigerator compartment

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

The chamber is built from six separate wooden panels fastened together. Between the panels there is thermal and anti-damp insulation. The door is sealed with an elastic band and equipped with a lock. Inside the chamber there are lattice shelves for food and hangers.

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

Low temperature counter

A low-temperature counter is used for storing ice cream, frozen fruits, berries, vegetables, fish at temperatures from – 12° to – 16°.

The counter is made of wood and covered with double metal skins, between which there is thermal and anti-damp insulation. The chamber consists of three sections for loading products. Each opening is closed with a removable lid and rubber seal.

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

Products 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 ice cream production (freezer)

The installation body consists of two parts - engine room and a hardening chamber.

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

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

The mixture for making ice cream 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 finished ice cream mass is frozen in a jar to a semi-solid state using an ice-salt mixture that is used to cover 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).

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

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

The drive ice cream maker has a jar capacity of 50 liters. The 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, take up to 200 g of salt per 1 kg of ice. The ice must be very finely chopped; the freezing process depends on this. The smaller the ice, the faster the process. The salt should be added as evenly as possible.

Melt water from the tub should be poured out every 5-10 minutes, and the loss of ice should be replenished with new pieces of ice, sprinkling them with salt. At the end of the work, any remaining ice and salt should be removed and the insides should be rinsed thoroughly. Jars and spatulas should be washed with hot water.

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21.07.2017

Thermal equipment creates and maintains the necessary thermal conditions for various objects- from residential buildings and public institutions, to production areas and warehouse complexes.

Currently, the market offers a wide selection of heating devices that solve heating problems in both the domestic and industrial sectors.

Types of thermal equipment

Heat guns

Heat gun– an air heater designed primarily for large rooms. Based on the type of fuel, heat guns are divided into electric, gas and diesel.

Power electric heat guns, offered by the online store site, varies from 2 kW to 36 kW. This equipment can be used for general and directional heating of retail spaces, houses, cottages, garages, workshops, etc.

Gas heat guns(10-81 kW) – industrial heaters operating on liquefied or natural gas. Scope of application: heating of factory floors, construction sites, semi-open and open areas.

Diesel heat guns(10-100 kW) are recommended for installation in large indoor spaces (hangars, warehouses, storage facilities). It must be taken into account that diesel heat guns are divided into direct and indirect heating units. The former are optimal in facilities with large heat losses, the latter in places where people work.

Heaters and fan heaters

Convector heaters(0.5-2.5 kW), oil radiators (0.7-2.5 kW) and fan heaters (0.9-2 kW) are inexpensive, reliable and easy-to-use household equipment.

Thermal curtains(0.33-41 kW) - heating equipment that creates a directed air flow to protect against cold street air, drafts and dust penetration. This technique maintains a comfortable microclimate in places with high traffic and in everyday life. Heat curtains have an electric or water heating element. There are special curtains without a heater.

Infrared heaters- highly efficient devices that provide directional thermal radiation infrared spectrum. The website catalog presents electric (0.3-6 kW) and gas (3-13 kW) infrared heaters. Depending on the design and power, these devices can be used indoors and outdoors.

How to choose and where to buy equipment

In order to save time and money, buyers should carefully select heating equipment and focus on the following parameters:

• Operating principle and type of fuel.
• Thermal power and efficiency.
• Dimensions and possibility of transportation.
• Safe to use and reliable.
• Easy to connect and maintain.

You can buy heating equipment of various types and types at manufacturer’s prices in the online store website, the catalog of which contains a wide range of certified products of domestic and foreign manufacture.

Classification of thermal equipment of catering enterprises

Thermal equipment of public catering establishments can be classified as follows:

1) on organizational and technical grounds; 2) by functional or technological purpose; 3) by design features; 4) by the method of heat exchange; 5) by type of heat sources and coolants; 6) on changes in process parameters over time; 7) by degree of specialization.

According to organizational and technical characteristics There are thermal devices of continuous or periodic action and combined ones.

In continuous appliances, food is cooked in a continuous cycle, i.e. loading of raw materials, preparation of the product and its unloading occur simultaneously.

The successful development of public catering equipment can be carried out only if continuous action devices are developed and widely implemented, since they can dramatically increase labor productivity, reduce production space, and improve working conditions for service personnel. Continuous machines are easy to automate.

In batch machines, loading of raw materials, cooking and unloading of the finished product are separated in time. As a rule, the longest process is the cooking process.

These devices are more difficult to automate and their maintenance requires significant labor costs.

Combined-action devices include those in which some of the processes are carried out periodically, and some occur continuously.

By functional or technological purpose Heat devices can be divided into: devices for cooking (in a boiling liquid or steam), for frying or baking (on a heated surface, in a hot air environment, in a large amount of edible fat, in a field of infrared radiation, etc.), and also devices for implementing combined thermal culinary processes - stewing, baking, poaching, blanching, etc.

Based on their functional (technological) purpose, they distinguish a group of thermal equipment designed for defrosting and warming up (warming) food, as well as for maintaining a constant temperature of finished culinary products.

By degree of specialization devices are divided into single-purpose (specialized) (for example, frying or cooking, on which only one of these processes can be carried out), highly specialized and multi-purpose (universal). The first include devices for implementing one process, but for all kinds of food products. Universal devices are designed to carry out any thermal processing of food associated with its heating during processing.

By design features (based on characteristics) devices are divided into the following groups: sectional and non-sectional, modulated and non-modulated. Of course, sectional and modulated type devices, consisting of separate sections and modules, are more progressive. This allows, by assembling several sections, to obtain a thermal apparatus of the required performance.

Special modular equipment allows you to reduce when installing it by 12-20 % production area. This equipment is easier to operate and maintain.

By heat transfer method Three main groups of devices can be distinguished, operating on the principles of convection, radiation and thermal conductivity. However, in virtually all thermal apparatus these methods of heat transfer coexist, but manifest themselves to varying degrees. Sometimes, when classified according to this criterion, devices are divided into surface devices, devices that directly influence the heat source on the product, and devices in which the heated medium is mixed with the heat source.

In devices of the first type, there is necessarily an interface between the heat source and the heated object. For example, the product is in the boiler, and the heat source is outside it, i.e. the boiler wall serves as such a surface.

The vast majority of heating devices used in public catering are surface-based. As an example of devices in which there is direct contact between the heat source and the heated object, steam cookers can be cited.

Finally, an example of devices of the third type are water heaters, in which heating steam is introduced into the water it heats.

By type of heat sources and coolant There are electrical, steam and fire (solid-liquid-gas fuel) apparatuses.

By type of coolant There are devices that use water, various organic and inorganic liquids, molten metals, steam, air, etc.

According to the method of changing the parameters of processes occurring in devices in time , classify devices in which processes occur in steady-state (stationary) and unsteady (non-stationary) modes.

In the first case, the change in parameters, for example temperature, at any point does not depend on time.

In an unsteady process, the temperature at any point depends not only on the coordinates characterizing its location in space, but also on time.

For the vast majority of heating devices used in public catering, the most characteristic processes are those occurring in a non-stationary mode. Stationary processes in their present form are realized in continuously operating devices.

2. REQUIREMENTS FOR HEATING EQUIPMENTS IN PUBLIC CATERING ENTERPRISES

The basic requirements for heating equipment of public catering establishments are common to most heating devices. These are technological, operational, energy, structural, environmental and economic requirements. A special place is occupied by requirements related to labor protection of service personnel.

Technological requirements . The apparatus must provide the ability to prepare a product of excellent quality, characterized by high nutritional value and safe for consumption.

An indispensable technological requirement is to ensure such heat treatment in which the loss of raw materials and the product itself is minimal. In addition, the device must ensure the preparation of the product in the shortest possible period of time.

Operational Requirements . The devices must be convenient and easy to maintain. During the cooking process, it must be possible to control the basic parameters and regulate the process depending on the technological modes. An important operational requirement is the accessibility of all components of the device for washing and sanitizing, as well as preventive inspection and routine repairs.

The most important operational requirement is the complete safety of personnel servicing the equipment.

Energy requirements . They are multifaceted and cover a number of related conditions. The devices must operate in energy saving modes(i.e., with minimal consumption of electricity, fuel, steam and any other sources of heat and coolants), must be provided with devices or devices that regulate the amount of energy supplied depending on the requirements of technological modes at different stages of food preparation.

The main characteristic of the energy intensity of the process implemented in thermal apparatus is the specific energy consumption (per unit of production):

where Esp is specific energy consumption, J/kg; Ez - total energy consumption for the operation of the device during the entire production cycle (bringing the device to operating mode, operation of the device in operating mode), J; P - quantity of product, expressed in units of mass, volume or portions.

In order to save energy consumption, devices must have thermal insulation, which significantly reduces heat loss to the environment.

Design requirements . They combine all other requirements for thermal equipment. When designing, food preparation technology and equipment operating conditions are taken into account, taking into account the labor protection of operating personnel. When designing machines and devices, it is necessary to strive for their minimum energy intensity.

One of these requirements is to ensure low material consumption (i.e., the mass of metals and other structural materials that are necessary for the manufacture of thermal devices should be as minimal as possible). To characterize the material consumption of devices, you can use its specific indicator:

where m ud.p - specific material consumption of equipment for the product, kg/kg (or kg per 1 serving, or kg/m 3); M- total weight of equipment, kg, P - quantity of products.

The specific material consumption of devices can also be related to their volume:

where m beats V is the specific metal consumption of the apparatus, related to the volume of the apparatus, kg/m 3 ; V - apparatus volume, m3.

The design of thermal devices must include the use of standardized components and parts that are easily replaceable and accessible for repair. The optimal design is one consisting of sections or modules.

The design requirements also include the conditions for transporting equipment and their installation. Devices that have large dimensions that do not correspond to the dimensions of conventional vehicles must be collapsible. Installation of equipment should not be difficult.

When designing thermal devices, it is necessary to take into account that their components and elements that have direct contact with the product must be made of metals and materials that do not have any harmful effects on the product, operating personnel and the environment. Design requirements include reliability, durability and maintainability of devices, which determines their reliability in operation.

Under reliability understand the ability of the device to operate without disrupting its performance both as a whole and its parts.

Durability represents the property of a device to maintain high performance until a limiting state in which the use of the device is impossible. It is characterized by operating time (duration of operation) and resource (service life) incorporated during design.

Environmental requirements . During operation, heating equipment must not emit harmful substances into the atmosphere or sewerage system that are hazardous to human health, animal life and plant life.

This means that gases, coal, firewood, and petroleum products that have a high degree of combustion and, therefore, produce smoke waste to a minimum extent and do not contain harmful substances that pollute the environment should be used as fuel. When washing equipment, the washing liquids should not contain harmful substances from the surfaces of the devices, i.e. they should be made from materials that are insoluble in water and washing solutions, which go into the sewer system without additional cleaning.

Economic requirements. Their essence is that the equipment should be cheap and quickly pay for itself. Economic requirements synthesize virtually all of the above.

Requirements related to labor protection. It is quite obvious that all heating equipment operated in public catering establishments must ensure complete safety for operating personnel.

Thermal appliances must be equipped with various blocking, signaling and other devices that are automatically activated when situations dangerous to people occur.

Requirements for automation systems of thermal equipment. Automation involves the creation of systems of machines and devices in which the main processes are carried out with minimal physical labor.

Automation in public catering has the main goals: facilitating human labor, ensuring his safety, improving product quality, reducing its consumption, and reducing energy costs.

Currently, automation systems are divided into the following three main types: automatic control, automatic protection and automatic control.

2. CLASSIFICATION OF HEATING EQUIPMENT

The technological versatility of the stoves, the possibility of using only part of their working surface at different temperature conditions and a fairly developed network of small, specialized and seasonal catering establishments determine widespread these devices.

Modern stoves that equip enterprise kitchens are produced by both foreign and domestic manufacturers. They can be classified according to a number of characteristics.

· By type of energy carrier:

Electrical;

Gas;

Solid fuel.

· For use in the production process:

Using stovetop cookware;

For cooking directly on the frying surface;

For combined use(special coatings).

· By constructive solution:

Non-sectional and sectional (for installation in a line);

With round and rectangular burners (fixed and hinged);

With cast iron or glass ceramic burners;

Tabletop or floor-mounted (on an open stand or on a cabinet);

Oven with convection (with or without steam humidification) or without convection.

· By type of heating elements in electric models

With a closed heating element (spiral) inside a collapsible cast iron burner;

With heating element on the bottom side of the cast iron burner;

With heating element inside a non-separable cast iron burner;

With an open heating element (spiral) on the underside of the glass-ceramic burner;

With IR generators and (halogen heaters) on the underside of the glass-ceramic burner;

With inductors on the underside of the glass-ceramic hob (induction hobs).

· By type of heating elements in gas models:

With open burners;

With closed burners;

With a combined work surface.

3. UNIVERSAL HEATING EQUIPMENT

3.1 Electric stoves

The domestic industry produces mainly sectional modular electric stoves of the type PESM-4Sh, PESM-4ShB, PESM-4, PESM-2, EP-7M, PE-0.51 (PE-0.51-01) and PE-0.17 (PE-0.17-0.1), EP-4, etc. In addition, the production of new sectional electric stoves for working with functional and other containers has been mastered. They are also modular, but their dimensions correspond to the module of foreign equipment for the convenience of completing the necessary technological lines using imported devices. In addition to those listed, Russian enterprises They also produce non-modular and non-sectional EP-2M slabs.

Electric stoves have more simple design than stoves operating on other energy sources, and provide sectional activation of the frying surface.

Electric stoves differ in the number and shape of burners, power, and the presence or absence of ovens.

3.1.1 Plate PESM-4ShB

The stove is 4-burner, has a frying cabinet and sides (Fig. 1).

The PESM-4ShB plate has frame structure. The base of the slab is a frame mounted on 4 height-adjustable supports. Cladding panels are attached to the frame.

Rice. 1. Plate PESM-4ShB:

1 – adjustable supports; 2 – oven door; 3 – TPKP-1 switches; 4 – sides; 5 – dial of temperature sensor-relay T32; 6 – signal lamp; 7 – control panel; 8 – frame

The frying surface of the stove is formed by two unified blocks of burners, each of which is made in the form of a lifting table with two rectangular burners. A TPKP-1 batch switch is installed on each burner on the front front panel, with which the degree of heating is adjusted: weak, medium or strong by setting the switch knob to position “1”, “2” or “3” respectively. To turn off the burner, turn the switch knob to position “0”. The stove burners rest on adjusting screws, through which the burners are positioned at the same level (flush).

To collect spilled liquid during operation of the stove, there is a tray located under the burners.

The hob burner block (lifting table) is connected to load-bearing frame slabs through hinges, with the help of which it can be raised to an angle of 45° and fixed in the raised position with a stop-limiter.

The oven is a chamber consisting of two boxes - inner and outer, with thermal insulation between the boxes. The cabinet chamber is heated by heating elements, located four at the top and bottom and having separate switching. The chamber is covered with a door equipped with a spring for tight closure. The door has a handle and a viewing window. On the right there is a control panel with two switches, two warning lights and a T 32 temperature sensor-relay for automatically maintaining the specified temperature in the chamber.

To remove vapors generated during cooking of products in the cabinet, a tube with a damper is provided, the handle of which is usually located on the control panel.

Design features PESM type slabs

PESM-4 plate. The design of this stove is similar to the design of the PESM-4Sh stove, but in PESM-4 there is an inventory cabinet-stand instead of an oven.

PESM-2 and PESM-2K slabs. These stoves consist of one unified block with two burners and do not have an oven. The first stove has rectangular burners, the second - round.

Plates PESM-1N and PESM-2NSH. These plates are designed for direct frying of pancakes and pancakes on a frying surface. The fire surface is made up of one (PESM-1N) or two (PESM-2NSh) standardized lifting blocks with rectangular burners. The frying surface is limited on three sides by sides, and under the burner there is a tray for collecting excess fat from the burners. The PESM-2NSh stove additionally has an oven similar to the cabinet of the PESM-4Sh stove.

Tabletop small-sized stoves

Plates PNEK-2 and PNEN-0.2. Tabletop small-sized stoves are designed for installation in enterprises with a bar service method.

The PNEK-2 stove is designed for heating (sometimes for cooking) first and second courses in a stovetop dish. The working surface of the stove is a lifting block of two round burners, each with a three-stage switch. The PNEN-0.2 stove is designed for frying pancakes, pancakes, and scrambled eggs directly on a work surface consisting of one lifting rectangular burner. The heating of the burner is automatically regulated by a temperature sensor-relay.

The stove has a rectangular cast iron burner and a tray for collecting excess fat. Along the perimeter of the working surface of the burner there is a gutter with holes for draining excess fat into the tray.

Worker, and automated, where control over safe work and the heat treatment mode is provided by the heat apparatus itself using automatic devices. In public catering establishments, heating equipment can be used as non-sectional or sectional, modulated. Non-sectional equipment is equipment that varies in size, design and...

Burnt fuel, most often wood. In the 90s of the last century, especially many modifications of thermal devices for cooking food using the IR heating method - electric grills (from the French griller - to fry) appeared to equip food enterprises. They install high-temperature tubular electric heaters (TEHs) that generate infrared radiation. At high temperature IR-...

For a wide range of European equipment; · warranty and post-warranty service. Conclusions As can be seen from the above, all companies supply a wide range of technological equipment for restaurants, carry out installation and commissioning, and provide warranty and post-warranty service. But some features can be highlighted, for example, the company “...

...(MX). According to the method of obtaining cold: - compression (K); - absorption (A). By installation method: - floor type wardrobe (W); - floor type table (C). According to the number of cameras: - single-chamber; - two-chamber (D); - three-chamber (T). Refrigeration equipment for a supermarket can be classified into: - counters, or display cases; - refrigerators, or chests; - cabinets; - shelving; - ...

Today, it is difficult to imagine the kitchen of a restaurant, cafe, or ordinary dining room without a wide variety of equipment: deep fryers, boilers, steamers, stoves, pasta makers and much more. Scientific and technological progress played a big role here, making huge changes in food preparation technology. Only equipped with last word kitchen equipment provides a variety of menus, fast and high-quality customer service.

And it is with the installation of heating equipment in the kitchen that any business in the catering industry begins.

Classification of thermal equipment

Equipment installed in kitchens is divided into groups according to the following criteria:

• heat sources;
• technological purpose;
• heating method.

Based on how kitchen appliances heat up, they are divided into three types:

• with direct heating (surface), when heat is transferred through the dividing wall; such appliances include stoves, boilers and much more;
• with mixing the heat source with the heated medium (water heaters);
• with direct exposure of the product to a heat source, for example, a double boiler.

Thermal equipment is divided into two types according to technological purpose:

• universal: for example, stove;
• specialized (single-purpose): for example, coffee maker, deep fryer.

All thermal devices can be divided:

• for cooking by steam or in liquid;
• for baking and frying on a hot surface, in hot air, in cooking oil, in infrared radiation;
• for combined cooking processes: blanching, stewing, baking, poaching;
• for heating finished products;
• to keep them hot for a while;
• for defrosting.

Equipment is classified according to heat sources and can be:

• electrical;
• fire;
• steam;
• gas.

Industrial heating equipment for catering establishments

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A modern catering establishment cannot afford to feed visitors not only cold food, but also food that had to be reheated several times. That’s why food warmers are installed in every kitchen ─ special devices for storing dishes in the right place temperature conditions

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Types of thermal equipment

Plates

The stove is an invariable attribute of any kitchen. It served cooks well even when there was no other heating equipment in the kitchen.

Modern stoves are:

• gas;
• electrical;
• induction

This is a universal equipment capable of replacing 70% of thermal kitchen equipment and perform almost all operations on heat treatment products.

Such equipment is:

• electrical;
• gas.

According to the method of steam generation, combi steamers are:

• injection: at certain intervals moisture is injected onto the electric heater tube;
• boiler rooms: have a special steam generator;

These devices come in different sizes.

Combi steamers have a number of advantages over other types of heating equipment:

• there is no need to constantly turn food during cooking;
• you can cook several dishes at once;
• smells from different dishes do not mix;
• food cooks faster;
• beneficial qualities in products are preserved;
• products are boiled and fried less;
• in one chamber, dishes are prepared in several ways at once;
• lower energy costs.

According to the method of program control, combi steamers are:

• electronic;
• mechanical;
• combined.

The name comes from the French word saucepan, cauldron.

These are heating cabinets for keeping ready meals hot for some time.

They can be designed separately for first and second courses, or universal.

Food warmers heat and maintain the temperature of food in two ways:

• water;
• steam

Each method has its own advantages.

In mermen:

• accurately maintain the set temperature;
• the temperature is the same over the entire surface;
• food does not burn.

For steam:

• food heats up quickly;
• The food warmer is fully heated;
• saves energy.

There are different types of food warmers:

• floor;
• desktop

Devices can also be:

• motionless, standing in a constant place;
• movable, mounted on a trolley.

Depending on the materials, food warmers are:

• ceramic;
• metal;
• glass.

Steamers

A steamer allows you to steam cook dishes without using oil or fat. This is the healthiest way to cook.

Steamers are:

• electrical;
• steamer pans.

Electric steamers have many functions:

• timer;
• setting the required temperature;
• steam distribution system.

Both types of steamers have several tiers-baskets for cooking and a container for water.

How important is it to choose the right equipment?

For the kitchens of modern catering establishments, properly selected equipment is the basis of business.

Good equipment means well-prepared dishes, which means good reputation establishments.

To select the right equipment, you need to consider the following:

• establishment profile;
• approximate number of visitors per day;
• kitchen area;
• personnel qualifications;
• financial opportunities.

You definitely need to get acquainted with technical characteristics selected equipment.

Cooking is an art, as in any form of art, in cooking there is a plan, there is its embodiment. And help you walk this path - from concept to implementation - on modern kitchen must thermal equipment.