Technological equipment of public catering establishments. Equipment for restaurants, cafes and bars

Technical equipment of catering enterprisesprovides a wide range of equipment for various purposes. There are several categories of machines that perform baking, processing, bottling, filling and other functions. Much depends on the specifics of the work of such enterprises. For example, neutral types of technological equipment are widely used in the public catering establishment (in a restaurant, cafe), among them washing, trolleys and shelving. These and other variations of technical support should be considered in more detail.

Equipment for meat processing

Restaurants and cafes rarely performspecialized operations with the processing of meat, however, and such equipment is used in large enterprises. In particular, massagers for meat, smoking apparatuses, forcemeat mixers, shredders and aggregates for cooking cutlets are used. Also machines for processing meat and fish are supplemented with auxiliary installations that perform the boning and lining. For some types of dishes, specialized equipment is required. Thus, the preparation of bacon provides the means for performing heat treatment and salting, after which the product enters the cutter to mix the mass with spices and water.

Recently, they have become quite popular andmini-lines for the production of pelmeni, cutlets and meatballs. Such equipment performs several technological operations, including the same embankment, bunker laying, forming, etc. The process of preparation of pelmeni is especially complicated, since it is interfaced with kneaders. And this is without taking into account the fact that the technological equipment of public catering enterprises is also used to ensure the possibility of cooling the products, which is especially important for meat. This category of equipment should be considered in more detail.

Thermal and cooling plants

For cooling, generators are usually usedcube ice. Depending on the requirements for the volume of production, models with the appropriate characteristics are selected. The indicator of the power of the typical equipment of this group is about 25-30 kg / day. Also, depending on the requirements of the company, the volume of the bunker in which ice will be kept is selected - on average 6-8 kg. The thermal equipment for restaurants today is represented by frying cabinets, cooking boilers, electric stoves, electric kettles and electric. A separate category can be considered heating installations. For example, long-lasting pastes allow working with dairy and sour-milk products.

Units for fast food

This category includes crepes, fryers,grills and whipping machines. So, for working with meat products, frying poultry and cooking sausages, multifunctional grillers are used. In the future, hot dogs, hamburgers, pizza and other fast food products are formed from ingredients produced on them. As for fryers, they are a universal equipment that allows you to prepare various products in deep frying. The whipping equipment for bars and cafes, in turn, performs kneading of separate varieties of the test - most often biscuit and sand. Also with the help of such apparatuses, dessert creams, mousses and other confectionery masses are prepared. The assortment of offered dishes in modern cafes and without pancakes is not complete. For their preparation use the same electric plates, but with hobs in the form of wide disks.

Bakery Equipment

In this part, three main categories are usedequipment: aggregates for the preparation of components of the future test, directly kneading machines and equipment for baking. Preparation is carried out by devices that allow in an automatic mode to remove from the flour impurities. Also, depending on the modification, mucosseptors are able to loosen and saturate the flour with air, which further improves the baking and allows the production of lush products. In the next stage, machines for dough preparation are used, which also, depending on the model, can work with rye or wheat flour, preparing the basis of a bakery or confectionery product. The final stage is provided by oven equipment, on which bread, loaves, buns, etc. are cooked, etc. By the way, such machines can be multifunctional and also used for frying and baking meat products.

Food dispensers and filling machines

Complete set of modern semi-automatic machinesto ensure technological tasks at public catering enterprises can not do without devices for bottling and food dispensers. The former work with liquids in the form of beverages, while the latter are used for viscous products. The dispenser is a portioning device, the design of which is based on the principle of an impeller or centrifugal food pump. This allows the dosing of a variety of viscous products with high productivity and a minimum error rate. For example, the technological equipment of public catering enterprises of this type works with mayonnaise, ketchup, mustard and various sauces, distributing them in portions of specific sizes. Actually, machines for bottling in some modifications operate on a similar principle, accurately and accurately performing their function without splashing the liquid.

Equipment for dairy products servicing

In order to reduce the cost of the proposeddishes, many institutions introduce more and more important tasks into the cooking processes, which are also of a production nature. This also applies to dairy products. In the basic equipment, the enterprises contain aggregates for pasteurization, cooling and bottling of this drink. But more and more often equipment for restaurants, for example, includes special machines for making butter, yoghurt, condensed milk and even cheese.

Neutral equipment

In addition to technical means, whichdirectly involved in cooking operations, catering companies can not do without ancillary equipment. These include dishwashers, technological tables, racks, parks and baths. Neutral equipment for the food unit allows not only to keep the products in proper conditions, but also to optimize the logistics processes.

Special equipment

Catering enterprises often combine functionspreparation of culinary dishes and a food production enterprise. However, not every organization can afford to maintain full-fledged production lines, so manufacturers of process equipment develop special solutions. In particular, they offer small-sized modular plants for the preparation of the same cheeses and curd products. The technological equipment of public catering establishments, intended for the formation of homogenized food mixtures, also received a certain spread. Such machines are distinguished not only by a combination of high performance and small dimensions, but also convenience in management. In many cases, multi-functional control units can be serviced by one person.

Conclusion

The catering industry covers all newactivities. It goes deeper into adjacent areas, optimizing its own logistics processes. So, in most cases, the technological equipment of public catering enterprises does not work with ready-to-eat products, but with a raw food base. Processing of meat, fish, ingredients for the test today is mandatory for large restaurants. In turn, cafes and bars do not just sell ready-made fast food, but have all the necessary equipment for self-preparation of such products. At the same time, the expansion of the field of catering does not affect the quality of the products offered, since modern and technologically advanced equipment is used in the work, which also allows controlling the quality of products.