Technical equipment of public catering enterprises provides 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 at public catering facilities (in restaurants, cafes), including sinks, trolleys and racks. These and other technical variations should be considered in more detail.
Meat Processing Equipment
Restaurants and cafes rarely perform specialized operations with meat processing, however, and such equipment is operated at large enterprises. In particular, meat massagers, smoking machines, forcemeat mixers, choppers and units for the preparation of cutlets are used. Also, machines for processing meat and fish are supplemented by auxiliary installations that perform boning and trimming. For some types of dishes, highly specialized equipment is required. So, the preparation of bacon provides means for performing heat treatment and salting, after which the product enters the cutter to mix the mass with spices and water.
Recently, mini-lines for the production of dumplings, meatballs and meatballs have become quite popular. Such equipment performs several technological operations, including the same embankment, laying in a hopper, molding, etc. The process of preparing dumplings is especially complicated, since it is interfaced with dough mixers. And this does not take into account the fact that the technological equipment of public catering enterprises is also used to ensure the possibility of cooling products, which is especially true for meat. This category of equipment should be considered in more detail.
Thermal and refrigeration units
Cube ice generators are commonly used for cooling. Depending on the requirements for production volumes, models with appropriate characteristics are selected. The power indicator of typical equipment of this group is about 25-30 kg / day. Also, depending on the requirements of the enterprise, the volume of the bunker in which the ice will be contained is selected - an average of 6-8 kg. Thermal equipment for restaurants today is represented by ovens, cooking boilers, electric stoves, electric boilers and electric pans. A separate category can be considered heating installations. For example, long pasteurization baths allow you to work with dairy and sour-milk products.
Aggregates for fast food
This category includes crepe makers, deep 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 the ingredients produced on them. As for deep fryers, they are universal equipment that allows you to cook various products in deep fat. Whipping equipment for bars and cafes, in turn, kneads individual varieties of dough - most often biscuit and shortbread. Also, with the help of such devices, dessert creams, mousses and other confectionery masses are prepared. The range of dishes on offer in modern cafes is also complete without pancakes. For their preparation use the same electric stoves, but with cooking surfaces in the form of wide disks.
Baking equipment
In this part, three main categories of equipment are used: units for preparing the components of the future dough, directly dough mixing machines and equipment for baking. The preparation is carried out by devices that allow automatic removal of foreign impurities from the flour. Also, depending on the modification, flour sifters are capable of loosening and saturating the flour mass with air, which further improves the heat and allows the production of lush products. At the next stage, machines for making dough are used, which, depending on the model, can also work with rye or wheat flour, preparing the basis of a baking or confectionery product. The final stage is provided by the furnace equipment, which prepares bread, loaves, rolls, etc. By the way, such machines can be multifunctional and can also be used for frying and baking meat products.
Food dispensers and filling machines
The assembly of modern semi-automatic machines to ensure technological tasks at public catering enterprises is not complete without dispensers and food dispensers. The former work with liquids in the form of drinks, 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 makes it possible to dispense a variety of viscous products with high productivity and a minimum error coefficient. 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, the filling machines in some versions operate according to a similar principle, accurately and accurately fulfilling their function without spraying liquid.
Equipment for serving dairy products
In order to reduce the cost of the cost of the offered dishes, many establishments introduce more and more responsible tasks into the cooking processes, which are also of a production nature. This also applies to dairy products. The basic equipment of the enterprise contains units for pasteurization, cooling and bottling of this drink. But increasingly, restaurant equipment, for example, includes special machines for making butter, yogurt, condensed milk, and even cheese.
Neutral equipment
In addition to the technical means that are directly involved in cooking operations, catering enterprises cannot do without auxiliary equipment. These include dishwashers, technological tables, shelving, parks and bathtubs. Neutral equipment for the catering department allows not only to store products in proper conditions, but also to optimize logistics processes.
Special equipment
Often, catering enterprises combine the functions of preparing culinary dishes and a food production enterprise. However, not every organization can afford to maintain full-fledged production lines, which is why manufacturers of technological equipment develop special solutions. In particular, they offer small-sized modular units for preparing the same cheeses and curd products. The technological equipment of public catering enterprises intended for the formation of homogenized food mixtures has also gained some distribution. Such machines are not only a combination of high performance and small size, but also easy to operate. Multifunction control units, in particular, can be operated by one person.
Conclusion
The catering industry covers all new areas of activity. 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 meat, fish, components for the dough today is a must for large restaurants. In turn, cafes and bars do not just sell ready-made fast food, but have all the necessary equipment for the independent preparation of such products. At the same time, the expansion of the sphere of activity of public catering does not affect the quality of the offered products, since modern and technological equipment is used in the work, which also allows controlling the quality of products.