People loved, love and will love fast food. Yes, against the background of a general enthusiasm for a healthy lifestyle, such a statement sounds risky, but the fact remains: few will remain indifferent to the possibility of catching something very tasty, fast and harmful on the run.
Probably the very first representative of "fast food", originating from the Soviet era - Cheburek. Expiring meat juice, crunchy, scorching hot and indescribably delicious ... Do you want it? You are not the only ones. With the love of people for pasties, you can build a good business. Open the point, follow the recipe, the quality of the products, and people will reach for you. And how to choose equipment for the production of pasties - we will tell you.
Cooking sequence briefly
Chebureks are pies from unleavened dough with meat fried in a large amount of fat. The entire cooking process can be described by the following points:
- kneading dough;
- cooking toppings;
- rolling out the dough;
- roasting;
- storage and exhibition;
- oil cleaning.
The recipe by which the products will be manufactured can be any - you could find it from your grandmother, read it on the Internet or eavesdrop on the saleswoman in the bakery. The main thing is that the pasties on it turn out delicious. Equipment for pasties is able to support any technological map.
Kneading dough
The dough for this type of fast food is fresh. This means that it contains a lot of flour, little water and eliminates any baking powder. Roughly speaking, the basic recipe consists of water, flour and salt.
Depending on the volume of production, you can knead the dough either manually or using a dough mixer. And here the subtleties begin: due to the small amount of liquid in the test it is difficult to knead. Classic options for yeast mixes are not suitable. You will kill them in record time with an overly steep, heterogeneous test. Flour equipment for pasties involves horizontal kneading. These are special dough mixers that perfectly cope with frankly dense dough without leaving lumps in it.
A bonus is the fact that the horizontal kneading machine also allows you to cook minced meat for the filling.
The volumes of dough mixers for small and medium-scale production are as follows:
- 15 l (8 kg of dough per batch);
- 25 l (17 kg of dough per batch);
- 30 l (22 kg of dough per batch);
- 50 l (43 kg of dough per batch);
- 60 l (53 kg of dough per batch).
In this case, the price varies from 60 to 200 thousand rubles. You must understand that the amount of dough per batch is not equal to the amount of dough that is kneaded per hour. On average, 3-4 portions are obtained per hour, i.e. the simplest dough mixer for 15 l will give in 60 minutes up to 30 kg of unleavened dough.
Cooking toppings
The filling usually consists of meat, onions and spices. The first two products must be ground. To do this, use such equipment for the preparation of pasties, such as an industrial meat grinder.
Depending on the capabilities of the working room and the needs of the technologist, it can be either 220 or 380 V. Productivity per hour varies from 80 to 600 kg.
Rolling dough
The cornerstone of all small industries that deal with unleavened dough. It is very difficult to manually roll out a dense mass, especially if it is necessary to do it for 8-9 hours a day. Here, rolling out the dough will be the solution. Without exaggeration, it is very important equipment for pasties, as it provides a uniform thickness of the dough, which affects the quality of the final product. Depending on the size of the finished pasties and scale, the following varieties may be suitable:
- Manual rolling for dough with a shaft width of 15 cm. Relate, rather, to household. Lightweight, durable and compact, attached to the countertop with a clamp. Due to the shaft, the maximum width of the dough sheet will not exceed 15 cm. The price, depending on the manufacturer, varies from 1.5 to 4 thousand rubles.
- Manual rolls for dough with a shaft width of 20 cm. This equipment is for professional pasties. The size is bigger, wear resistance is higher. But, again, you have to twist the handle yourself. The average price is 25 thousand rubles.
- Electric rolling for dough. Depending on the model, the width of the shaft varies from 30 to 80 cm. Everything is fine in such equipment, except for the price - it is in the range from 45 to 160 thousand rubles.
Roasting
Chebureks are fried in a large amount of vegetable oil. To achieve a smooth golden crust, it is necessary that they are completely immersed in fat - the principle of "patties in a pan" will not work here. Products have a small height and a considerable area (large flat pie). Familiar deep fryers have great depth with a modest height and width.
Equipment for frying pasties, on the contrary, welcomes average depth with a large area. You can find it among the models of the thermal line of the Atesi brand, for example, the so-called cheburechnits, which combine the functions of the deep fat fryer with more convenient internal dimensions. The average price is 22 thousand rubles.
Storage and exhibition
If you plan to cook products not only on the basis of "fried and immediately gave", but also leave a certain amount in the form of heat for those who can not wait at all, it is worth buying a heat display case. This is a compact desktop equipment for pasties, which allows you to maintain the internal temperature to 90 0 C. Yes, because of this, the products dry, so you can not store for a long time. Focusing on needs and budget, you can purchase Chinese (20-25 thousand rubles), Russian (30-35 thousand rubles) or European (40-70 thousand rubles) models.
Oil cleaning
There are deep-frying filtration systems that allow you to cleanse used vegetable oil for subsequent use.
Of course, this is not the most important equipment for pasties (the price for it is about 80 thousand rubles), but in conditions of high productivity it can significantly reduce the cost of products without losing quality.
The principle of operation allows you to clean the raw materials directly in a hot deep fat fryer, which makes it easier to work in conditions of high productivity. The cleaning cycle is 10-15 minutes, which will not stop the process.
Auxiliary equipment for the manufacture of pasties
For the full work of the kitchen, it is necessary to provide cooks with the following equipment:
- Stainless steel tables. They will provide workers with the necessary number of surfaces for ordinary actions. There are models with and without a shelf, wall-mounted and universal. Tables are selected in accordance with the area of the kitchen.
- Stainless steel shelving. They serve as storage for food and utensils, providing comfortable access from all sides.
- Refrigeration and freezing equipment. Indeed, equipment for pasties would be incomplete without them, since it is necessary to store products and workpieces without losing their quality.
- Fine technique. For example, portion weights, kitchen thermometers and more.
- Professional stainless steel cookware, knives, etc.
Variations and reviews
We recommend that you add a new note to the pasture business, which will expand the list of end customers. To do this, just make adjustments to the menu, offering pasties with other fillings to those who do not eat meat. For example, fillers may be cheese, cottage cheese, vegetables or greens.
According to reviews of people who took a chance and decided to try themselves in the described area, the business is not particularly expensive in terms of equipment and supplies. And this despite the fact that the final product is always in demand. For those who are afraid to start, “old-timers” are advised to purchase first of all the most necessary of technological equipment, and only then to navigate according to needs.