The hot shop is the heart of a catering company. It completes the cooking process . Products are heat treated. As a result, the workshop gives the consumer first and second courses. It also provides the production of side dishes, sauces and drinks. His
functioning is in close interconnection with the activities of other departments of the enterprise: procurement and storage facilities, a
cold shop and a dispenser. In addition, it requires the installation of special equipment, as well as providing the necessary working conditions for employees. Therefore, the organization of the hot shop is not an easy task and requires careful study.
Production conditions
To evenly distribute infrared rays and reduce their impact on humans, it is necessary to correctly correlate the area of the installed plate with the area of the room. According to general requirements, it should be 45-50 times less. The organization of the hot shop also involves the installation of a ventilation system of supply and exhaust action. Its presence should provide a humidity level of 60-70% and a temperature of 23-25 º in the room.
Cooking Conditions
Dishes are prepared in compliance with sanitary rules in accordance with technological instructions and collections of recipes. Products must meet the provisions of state standards, regulatory acts of the industry and the enterprise. For example, the organization of the hot dining room in a general educational 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 involves its division by specialization into two parts:
- soup department, preparing first courses and broths;
- Sauce department, responsible for the production of main dishes, hot drinks, side dishes and sauces.
Soup department equipment
The cook's workplace is equipped with 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
in the soup department there is a place for thermal equipment (electric frying pans, electric stoves) and a line of non-mechanical equipment (sectional tables, a mobile bathtub).
Sauce Department
A good organization of the hot shop suggests that 2 times more cooks are involved in the sauce department than in the soup department. Equipment can be grouped into several processing lines. The first will be the heat treatment of products. The second line will include auxiliary equipment (sectional tables, a washing bathroom). When establishing operational interaction between departments, the organization of the hot shop will be held at a high level.