How is the organization of the hot shop?

Hot shop - the heart of the company operating incatering. It is the completion of the technological process of cooking. Products are heat treated. As a result, the shop gives the consumer first and second courses. It also provides for the production of side dishes, sauces and beverages. Him

functioning is closely related toactivities of other departments of the enterprise: stockpiling and storage facilities, cold shop and distributing. In addition, it requires the installation of special equipment, as well as the provision of necessary working conditions for employees. Therefore, the organization of the work of the hot shop is not an easy task and requires careful study.

Production conditions

For even distribution of infrared raysand reduce their impact on humans, you need to properly relate the area of ​​the plate to be installed with the area of ​​the room. According to the general requirements, it should be 45-50 times smaller. The organization of the hot shop also involves the installation of ventilation systems supply and exhaust action. Its presence should provide indoors a humidity level of 60-70% and a temperature of 23-25 ​​ºС.

Conditions for cooking

Meals are prepared in compliance with sanitaryrules in accordance with technological instructions and collections of recipes. Products must comply with the provisions of state standards, industry regulations and enterprises. For example, the organization of the work of the hot canteen shop in a general education institution is carried out in compliance with industry rules regarding school meals. Based on the assortment of dishes, the volume of service, as well as the features of the operating mode of the enterprise, it is equipped

technological equipment. As a rule, the organization of work of a hot shop of high power implies its division by specialization into two parts:

• soup department, preparing the first dishes and broths;
• Sauce department, responsible for the production of main dishes, hot drinks, side dishes and sauces.

Soup department equipment

Рабочее место повара обустраивается electric, gas and steam stationary boilers. The most common models are KPE-250, KPE-160, KPE-100 or KE-160, KE-100. Above them, it is advisable to install local exhaust ventilation, connected to the general ventilation system of the workshop. In addition to stationary boilers

a place for heating equipment (electric frying pans, electric cookers) and non-mechanical equipment lines (sectional tables, mobile bath) are provided in the soup section.

Sauce Department

The good organization of the hot shop suggeststhat in the sauce department there are 2 times more cooks than in the soup. Equipment can be grouped into several process lines. The first will be the heat treatment of products. The second line will include ancillary equipment (sectional tables, washing bathroom). When establishing operational cooperation between departments, the organization of the hot shop will be held at a high level.