Enterprises Catering They make full use of modern machines and devices that mechanize food processing processes and make the work of kitchen workers easier. At the same time, machines increase labor productivity, increase the output of finished products, and help expand the range of dishes.
In order to properly operate the machines, all catering workers undergo training and study the rules of use. technical equipment. They must have practical skills in using equipment and be able to do daily maintenance of each machine.
Each machine or device arrives from the factory with instructions, with a detailed description of the relevant equipment. Workers are required to strictly adhere to these instructions.
In case of problems that arise during the operation of technological equipment, you must contact specialists. Installation, repair, replacement of parts, troubleshooting can only be carried out by specialists authorized to perform these works.
Below are the main types of technological equipment of a modern public catering enterprise, and a description of the most important machines for processing raw materials, thermal and refrigeration equipment, dishwashing machines, boilers, tools, etc.
The drive motor is connected to the electrical network using a cord and plug. In workshops for these purposes, plug sockets are installed for switching on. Drive motor power is from 0.6 to 1.7 kW depending on the model. The universal drive is moved on a special trolley from one workshop to another.
The drive is equipped with the following machines: a meat grinder, a potato peeler, a vegetable cutter, a grinding machine, a beater-kneader, etc. Each of the listed machines is connected to the drive as needed.
They are used to make minced meat and fish, prepare creams, cut raw and boiled vegetables, puree vegetables, meat, cottage cheese, etc.
Universal drives can be of different powers, with a different set of machines, designed for large and small enterprises.
The meat is first cleaned of bones, veins and films, cut into pieces of 80-120 g, and placed in a funnel using a wooden pusher. Minced meat can be obtained with a larger or smaller diameter, depending on installed grille. You can skip the minced meat twice, getting an even smaller grind of meat.
Potato Peeler peels potatoes, beets and other root vegetables.
The process of cleaning potatoes and root vegetables is carried out by rubbing the tubers against the wavy surface of a disk, which is covered with an abrasive mass. First, the tubers fall onto a rotating disk, then, under the influence of centrifugal force, they are thrown towards the walls of the chamber; the walls also have a ribbed surface. The balls bounce off the walls and fall back onto the disk, and so on. As a result, the tubers are peeled. During the process of rubbing the tubers, water constantly enters the chamber through a sprinkler. Clean tubers are removed through a hermetically sealed chamber door and placed in a substitute container. Loading and unloading of potatoes occurs without stopping the machine.
The cleaning process of one load lasts 2-3 minutes. Depending on the model, you can load from 2.5 to 5 kg of root vegetables into the machine. The machine can clean from 40 to 70 kg per hour. To speed up the cleaning process, root vegetables are sorted by size and washed before loading.
Vegetable cutter cuts raw and cooked vegetables.
Prepared vegetables are loaded into the receiving hopper and immediately fall under cutting knives and combs, which cut them into slices. The vegetable cutter has several removable discs that allow you to make different types of cuts: cutting into slices of different thicknesses, cutting into strips and shredding. Depending on the thickness and type of vegetables, as well as on the model of the machine, from 250 to 600 kg of vegetables can be processed per hour.
Wiping machine necessary for preparing purees and mashing vegetables and fruits, boiled meat and cereal products, cottage cheese, curd mass, etc.
The product prepared for wiping first enters the receiving funnel, and from there into the working cylinder, where it is crushed with sickle-shaped knives and fed to a metal grid by a rotating auger. Next, through the holes in the grid, the product is pressed into the container being placed.
Boiled meat is first cut into small pieces and passed through a meat grinder. The seeds from fruits and berries are removed before loading into the machine. Potatoes are rubbed only when hot.
The productivity of the machine, depending on the model and type of product, ranges from 250 to 500 kg per hour. The machine has replaceable grilles with holes of different diameters.
Beater-kneader kneads dough, beats egg whites, prepares creams, mousses, etc.
After loading the product into a removable tank with a capacity of 20-25 liters, it is processed with replaceable beater arms. Beaters come in different shapes. The beater rotates inside the tank, while simultaneously moving around its axis. By switching the gear handle, the beater can change the rotation speed.
Steep dough, thick and viscous products are processed at low speeds. Complete processing of products takes from 15 to 40 minutes.
Extractor Designed for squeezing juices from vegetables, fruits and berries. It is a screw press and consists of a housing within which a conical screw rotates. There is a grate at the bottom, and a loading funnel at the bottom. The product is loaded into the funnel, captured by the screw and compressed. The squeezed juice flows out through the holes in the grate into the pan. Solid waste comes out through another hole, the size of which is adjusted by a screw. Extractor productivity is 40-50 kg per hour.
In small enterprises, along with a mechanical juicer, they are used for squeezing juices. hand press. It consists of a lattice cylinder to which is attached a movable lever with a disk that freely fits into the cylinder. The product is loaded into a cylinder and compressed by a disk using a lever. The juice comes out through the holes in the cylinder and flows into a baking tray on which the press is placed.
Mechanical meat grinder. Mechanical meat grinders are available in different sizes and types, with different capacities. Table-mounted meat grinders have a capacity of 80-130 kg per hour, floor-mounted (stationary) meat grinders of large sizes have a capacity of up to 400 kg per hour. The electric motor of a tabletop meat grinder has a power of 0.6 to 1 kW, and a stationary one – up to 2.8 kW.
Machine for loosening meat. To process (loose) pieces of meat intended for preparing rump steaks, chops, steaks, etc., a meat loosening machine is used. Pieces of meat, laid on a round plate and pressed down by a grid with longitudinal holes, are cut by about 1/3 of their thickness, first in the longitudinal, then in the transverse directions, using lowering circular knives. These cuts increase the searing surface and also cut fibers that can compress pieces of meat during frying. If necessary, pieces of meat can be cut on the reverse side. The machine is driven by turning the handle.
Mechanical potato peeler. A mechanical potato peeler is mounted on the floor, the electric motor is located on the machine frame. This potato peeler has a productivity of 150 to 400 kg per hour, and an electric motor power of 0.4 to 1 kW.
Wiping machine. The machine is installed on the floor. Its productivity is from 300 to 600 kg per hour.
Dough kneading machine. This machine consists of two parts: a beater and a mobile bowl. The bowl is filled with all the products that are included in the dough recipe, rolled up to the beater and placed under the kneading lever. When you turn on the machine, the bowl begins to rotate around its axis, and the beater lever makes reciprocating movements. After kneading, the machine is stopped, the dough is taken out and sent for fermentation.
Dough sheeting machine. The machine is designed for rolling out all types of dough; she rolls out dough for various puff pastries, noodles, dumplings, brushwood, etc.
The dough is placed on the top conveyor of the machine, and an endless belt passes between the rollers and rolls the dough between them. Once on the lower conveyor belt, the dough is directed between the second pair of rolling rollers and then to the moving table of the machine. The table has a reciprocating motion, as a result of which the dough is laid on it in layers. The gap between the rolling rollers can be adjusted from 1 to 50 mm.
In one pass between the rollers, the thickness of the dough can decrease by no more than 10 mm. If a thinner layer is required, the dough is re-rolled. To do this, the dough is again sent to the upper conveyor, the gap between the rolling rollers is reduced, and the machine is not stopped. Rolling the dough can be done multiple times until the required thickness is achieved.
With such a machine you can roll up to 60 kg per hour. The weight of one portion of dough is 10-12 kg. The width of the conveyor belt is 60 cm. The speed of the conveyor belt is 10 cm/sec. Electric motor power 0.6 kW.
Bread slicer. Using a bread slicer, you can cut slices of bread of various thicknesses. The tin bread is placed on the receiving tray of the machine and secured by a folding clamp of the carriage with needles. After turning on the electric motor, the lead screw moves the carriage and feeds the bread to the disc cutter. The rotational movement of the knife is linked to the movement of the mechanism that feeds the bread. At the moment when the knife is in the lower position, the carriage stops: it receives translational movement when the knife is in the upper position and the hole for the passage of bread is free. The sliced bread is collected in a tray located on the left side of the machine.
The bread slicer can make bread slices from 3 to 16 mm thick.
The machine's circular knife makes 179 cuts per minute. Electric motor power 0.27 kW. The maximum stroke of the carriage is 45 cm. The hole for the passage of bread has a size of 15x19 cm. If the size of the bread (loaf) is larger than the size of the hole, then the bread is first cut lengthwise. The machine is equipped with a device for sharpening the circular blade.
In catering establishments, bread slicers with a capacity of up to 300 kg are used. Bread slicers of this power are installed in large enterprises. In small enterprises, they often install not mechanical bread slicers, but lever bread slicers, with which they cut bread. Bread-slicing knives are used instead of regular knives.
Universal ham slicer. This machine cuts ham, sausage, cheese and fish delicacies into slices. First, the product is fixed on the receiving platform. It performs a reciprocating motion and delivers the product to a rotating disc knife.
The cut slices are automatically stacked. The machine is started by pressing the switch button. When finished cutting the product, the machine stops automatically. The thickness can be adjusted from 0 to 3.5 mm. The machine blade makes 41 revolutions per minute. Electric motor power 0.27 kW. The machine is equipped with a device for sharpening the circular blade.
Egg cutter. Using an egg slicer, hard-boiled eggs are cut into slices for salads, sandwiches, and cold appetizers. The egg cutter is made from metal case in the form of a curved lattice with a recess for eggs and a movable rotating frame with stretched steel strings. When the frame is lowered, the strings cut the eggs into even, neat slices of equal thickness.
Coffee mill. A coffee grinder grinds roasted coffee beans. The column frame serves as a support for the electric motor and the machine body. Inside the body there are two millstones in the form of disks with teeth on the end surface. One of the millstones rotates together with the electric motor shaft, and the other has no rotational movement, but moves along the axis of rotation of the first millstone, as a result of which the gap between the teeth of the disks changes. The gap can be adjusted from 0.5 to 2.5 mm, which provides different degrees of coffee grinding - from the finest to coarse grinding.
The hopper located at the top of the grinder can hold up to 2 kg of coffee. The hopper is closed with a lid. The flow of grains from the bunker into the mill is controlled by a damper. Ground coffee is poured through the hole into a container.
Mill productivity is up to 16 kg per hour. Electric motor power 0.6 kW.
Along with machines with electric drives, small enterprises also use manual machines.
Depending on the type of fuel and heating method, heating equipment is divided into electric, gas, steam and fire.
The most convenient and hygienic is thermal equipment with electric heating. Such devices are always ready for use, provide uniform heating, and make it easy to regulate the temperature, as frying surface, and in closets. When working with electric heaters, there is no smoke or soot, the air remains fresh, which is a good climate for personnel to work in. They are the least dangerous in terms of fire. All these positive qualities of electrical equipment lead to the fact that modern enterprises equip their kitchens with them.
The main type of heating equipment is a stove. Each stove has a frying surface on which cookware is placed. Most stoves have ovens, and on some stoves, in parallel with frying and cooking food, water is also heated in water heating devices for sanitary and other production needs.
In catering establishments, the most common is an electric stove with a frying surface of 1 m2. There are six rectangular cast iron burners on the frying floor; The frying floor is surrounded by a flat frame made of stainless steel. Electric heating elements are installed inside the burners. All burners have different power and highest heating temperature. Thus, the two middle burners have a power of 4.5 kW each and the highest degree of heating of the frying surface is about 450°; the four outer burners have a power of 3.5 kW and a heating temperature of about 400°. Each burner has three heating levels and is disconnected from the mains independently using a switch.
The burners lie freely on supports that are fixed to the stove body. The height of the supports may vary. Below the burners is a pull-out tray to catch spills.
Inside the body of the electric stove there is an oven with a hinged door. The heaters are located in the upper and lower parts, which ensures a uniform thermal effect on the product. The temperature inside the oven is set and controlled by two switches. The cabinet is also equipped with a thermostat that automatically sets the temperature from 100 to 350°. The product on the baking sheets is loaded into the oven only after the set temperature has been established. The temperature in the oven is set by a thermostat before turning on.
The burners and oven can operate simultaneously. The maximum power consumed by the electric stove is 27.5 kW. Before cooking, the burners are heated to full power, then the heating of each burner is adjusted depending on the requirements of the technological process. Cooking of culinary products is carried out at low temperatures.
Along with rectangular stoves, electric kitchen stoves are also used.
The frying floor of this stove is a cast-iron rectangular burner with an area of 0.25 m2, along the edges of which there are grooves on all four sides for draining fat.
An electric heating element is mounted inside the burner. The switch is located on the stove body. The stove has three different heat levels. The maximum power consumed by the tabletop stove is 2.5 kW.
Pancakes, pancakes, scrambled eggs, cutlets, and fish are fried on the frying surface. Before starting work, the frying floor is greased.
The hobs are equipped with several independent burners. Each burner is adjustable to the desired heat.
Four burner stove is a case in the form of a desktop with four burners. Inside the housing there is an oven for frying and baking culinary and bakery products. There is a top burner under each burner and two tube burners under the bottom of the oven. The upper burners have a separate tap, and the tubular lower burners have one common tap with a handle. All taps are connected to the gas distribution pipeline through which gas flows.
The plate has the following dimensions: length 925 mm, width 565 mm, height 810 mm. Dimensions of the oven: length 490 mm, width 360 mm, height 230 mm. Burner diameter 200 mm.
Combination gas stove equipped with two burners and a continuous frying surface. Two pass-through ovens are heated by two tubular burners located underneath them. The continuous frying surface has six cast iron plates with holes in the center. The holes are closed with liner covers. Each burner is heated by an open gas burner, and each cast iron stove is heated by three slot burners.
Gas burners are located on both sides, so you can also work on it from both sides.
The slab has the following dimensions: length 2220 mm, width 1455 mm, height 830 mm.
TO gas devices there must be Special attention in production. Any gas leak can cause an explosion and also cause poisoning of workers. All personnel must be trained in the use of gas equipment and comply with all safety requirements.
Fire stoves can operate on wood or fuel oil.
When working with wood, you should clean the grate from ash before use, since the grate quickly becomes clogged with ash and small coals. As a result, air flows poorly and the combustion process is hindered.
Firewood must be selected according to size: length and thickness. Firewood must be stacked tightly to each other. During the burning process, you should mix the firewood so that the firewood burns out at the same time and so that there is no accumulation of unburnt logs. A new portion of firewood is loaded after the first layer has burned out. During kindling, the valve (gate) is opened completely, and after the firewood has flared up, it is closed. During the combustion process, the valve is either closed or opened slightly, thereby regulating the combustion process.
Firebox doors should be closed to prevent incoming air from cooling the firebox. The firebox doors are opened to throw in firewood or mix it.
When using oil stoves, you need to ensure the timely supply of liquid fuel - fuel oil - to the nozzles using special pumps or gravity flow from a pressure tank. In addition, the supply of steam or air to the nozzles (in steam or air nozzles) is important.
Barbecue ovens. Kebab ovens, as well as hearths and barbecues, are used for frying kebabs, kupats, meat fillets, sturgeon and other culinary products. They are made of bricks on an iron frame.
To fry kebabs, mechanical devices are used to rotate the skewers so that the meat is evenly fried on all sides.
The electric digester is designed for cooking soups, cabbage soup, broths, cereal side dishes, porridges, and vegetables. The advantage of using an electric food boiler is that food cannot burn in it, and this is very important for porridges, jelly, boiling milk, stewing, etc. The digester consists of double-walled cylindrical vessels, external and internal. Between the walls of the vessels there is a space called a jacket, which is filled with water. The water is heated by an electric heater.
In public catering establishments, food boilers with a capacity of 20 to 250 liters are used.
Internal vessels and lids are made of stainless steel. The outer walls are covered with a layer of thermal insulation. The lids are hinged and equipped with counterweights. When closed, the covers are tightly screwed with hinged bolts.
Before loading the boiler with food, water is filled into the jacket and the maximum heating is turned on. After 10-15 minutes the boiler is filled with products. After some time, as the food is ready, the heat is reduced and then turned off completely.
In public catering establishments, both steam and gas boilers are used. Their structure is the same as that of electric ones. The steam room is heated by steam, which is supplied through pipes from the boiler room.
Boilers come with a capacity of 125 and 250 liters. The power consumed by the boiler depends on the capacity and ranges from 4 to 32 kW.
Tilting boilers are installed on separate stands and have a tilting mechanism, this makes it possible to significantly speed up and facilitate the process of emptying the boiler from the finished product.
Sauce boilers are available in capacities of 20, 40, 60 liters. They are equipped with safety fittings and have removable covers. The boiler power ranges from 2.5 to 9 kW.
A plate autoclave cooks food at high pressure and high boiling point. The boiler is closed with a hermetically sealed lid. Bones, previously freed from meat, are boiled in such cauldrons to speed up the cooking process. Cooking in an autoclave allows for more complete extraction of fat and adhesives from bones.
Inside the autoclave there is a lattice vessel into which bones, previously boiled in an ordinary cauldron, are loaded, then the product is filled with water; The water level should be above the level of the bones. The prepared autoclave is closed with a lid with hinged bolts.
The autoclave is equipped with a pressure gauge indicating the steam pressure inside the boiler, and a spring-type safety valve that automatically releases steam at elevated pressure. This valve can also be used to regulate the steam pressure inside the autoclave.
The autoclave is an object of increased danger; it is regularly checked by boiler inspection authorities.
An electric frying pan is used for frying pancakes, cutlets, donuts, pies, stewing and frying meat and vegetables. The frying pan is a cast iron bowl with a closed, removable lid, mounted on a mounted fork-shaped stand.
There is an electric heating element in the bottom of the bowl, the power of which is adjusted using a switch. The walls of the pan are covered with thermal insulation.
Before preparing the product, the electric frying pan heats up at full power, then switches to the desired temperature mode depending on the requirements of the product. The product can load after 25-30 minutes of heating.
Within an hour in an electric frying pan you can fry up to 10 kg of potatoes or up to 200 meat cutlets, or up to 400 donuts and pies in oil.
The diameter of the loading bowl is about 50 cm, its depth is 14 cm, the capacity is 30 l. Power consumption at the highest heating level is 5 kW.
The product is placed in a mesh basket and placed in a bath of oil. Electric heaters are installed in such a way that top part The oil was hot, and the bottom was cold. This is done in order to fine particles and the crumbs getting into the lower part of the bath did not burn.
Drain the used oil through a special pipe. In an electric fryer you can cook up to 750 donuts or up to 600 pies within an hour.
Maximum power consumption is about 5 kW.
The electric coffee maker is a cylindrical vessel with a capacity of 9.5 liters. At the bottom there is a device for circulating boiling water and supplying it to the filter. This device consists of a steam collection hood and a circulation tube, onto the upper end of which a filter is placed, which is an aluminum bowl with a perforated bottom with a large number of holes. To prepare coffee, pour water up to 7 liters into the vessel (less than 4 liters is not recommended), close the lid and turn on the first heating level. 5 minutes before the water boils, pour ground coffee onto the filter. After heating the water, the steam rushes up the circulation tube and carries with it boiling water, which irrigates the coffee on the filter. After passing through the layer of coffee, the water returns back to the vessel. Immediately after the start of brewing, the heating element switches to a lower heating level, and at the end of brewing it turns off automatically.
As a result, the coffee is brewed. The process takes 5-7 minutes. Serve coffee 4-5 minutes after turning off the coffee maker. Heating of cooled coffee is carried out at low temperature.
After finishing work, the electric coffee maker should be unplugged, remove the filter and water circulation device, rinse well and dry. The vessel also needs to be washed.
The body of the electric cooker must be grounded.
The frying and pastry cabinet has two independent chambers installed one above the other. The industry also produces single-chamber and three-chamber frying and pastry cabinets.
Electric heating elements are installed in each chamber at the top and bottom. There is a heating thermostat that automatically maintains the set temperature in the range from 100 to 350°.
Each camera consumes 4.5 kW of power. The time for heating the cabinet to maximum temperature (350°) is 1 hour 20 minutes.
Within an hour, 300 - 350 sour dough buns can be baked in the cabinet or 25-30 kg of potatoes can be fried.
The table shows the cooking time and recommended temperature for various dishes and products:
Food warmers are designed to keep prepared dishes, side dishes and sauces hot. Bain-marines are installed in dispensing rooms. There are food warmers for first and second courses.
Electric food warmer for first courses. An electric bain-marie stove is a rectangular cast-iron burner with a surface area of 0.15 m2. An electric heating element is mounted inside the burner.
The switch makes it possible to regulate the degree of heating of the burner. The food to be heated is placed directly on the burner.
Power consumption of the stove is 2.5 kW. Slab size: height 500 mm, length 600 mm, width 600 mm.
Food warmers for second courses. These steam tables can be heated by electricity or steam.
The electric food warmer is a counter, in the upper part of which there is a bathtub with hot water covered with a metal sheet. The metal sheet has holes into which pots with removable lids are immersed. Main courses, sauces and side dishes are heated in steam dishes.
Maximum power 3.8 kW.
The simplest food warmer- this is a large baking sheet with high sides and handles. Hot water is poured into a baking tray, and special dishes (bain-marie dishes) with ready-made hot food are immersed in it. The food warmer is installed on the heated frying surface of the stove.
The electrical stand is a table with a cabinet. The cabinet and table top are made of stainless steel and are heated by electric heaters, which are located at the bottom of the cabinet under removable grilles and under the counter cover.
The maximum power of the electrical stand is 3 kW.
Continuous boilers can operate on electricity, gas, solid fuel (wood, coal). The design of boilers for all types of fuel is similar.
The electric boiler is a cylindrical column with a chrome-plated surface. First, the water comes from the water supply, passes through the valve with a float device and the feed box, then enters the boiling water vessel. The float device automatically regulates the flow of water and ensures a constant water level in the feed box.
The water is heated by tubular elements that are installed in the water vessel.
The productivity of the electric boiler is 75-80 liters per hour. Boiling time for water is 15-20 minutes. Power consumption 10.5 kW. Solid fuel boilers have a capacity of 200 to 600 liters per hour.
This machine is a cabinet with lift-up doors. Washing showers located at the top and bottom of the cabinet. Below there is a bath for used water, a centrifugal pump and an electric motor.
The water is heated in the bathtub using tubular electric heating elements to 60° and supplied by a centrifugal pump to the washing showers.
After washing, the dishes are rinsed in showers with hot water heated to 95°. The water for these showers comes from a special heater, which is located separately from the machine.
Dirty water is drained through the tray into the bathtub, and out of it through the overflow pipe into the sewer.
Before loading into the dishwasher, remove any remaining food from the plates and then place them on edge on wooden trays.
A conveyor chain continuously feeds trays of plates into the washing chamber, where they are first exposed to washing and then rinsing showers. Trays with clean dishes are placed on a separate table.
Glasses and cutlery are washed like plates, but they are placed in trays with mesh bottoms.
Small enterprises install dishwashers a simpler model, their productivity is 500-600 plates per hour. Such machines are batch units; they do not have a conveyor loading of dishes. Loading dishes into machines and unloading clean dishes is done manually.
Rinsing dishes is done with boiling water, so they dry quickly and do not need to be wiped with a towel.
The temperature inside the cabinet is automatically maintained by a freon refrigeration machine driven by an electric motor.
The cabinet walls have a double metal sheathing, between which there are thermal and anti-damp insulation. The doors are sealed with elastic and equipped with self-latching latches. Inside the cabinet there are shelves for storing food and prepared dishes.
When placing products, it is necessary to leave a gap between them so that there is air circulation. There is electric lighting inside the cabinet.
Cabinets come in four and six door types. The useful area of the cabinets is from 0.5 to 1.5 m2.
The chamber is built from six separate wooden panels fastened together. Between the panels there is thermal and anti-damp insulation. The door is sealed with an elastic band and equipped with a lock. Inside the chamber there are lattice shelves for food and hangers.
The temperature inside the chamber is from 0 to -2°, at an ambient temperature of up to 25°, and is maintained automatically by a freon refrigeration machine.
A low-temperature counter is used for storing ice cream, frozen fruits, berries, vegetables, fish at temperatures from – 12° to – 16°. The counter is made of wood and double paneled metal casing, between which there is thermal and anti-damp insulation. The chamber consists of three sections for loading products. Each opening is closed with a removable lid and rubber seal.
Cooling is provided by an automatic freon refrigeration machine powered by an electric motor located outside the counter.
Products should be placed at intervals of 1.5 - 2 cm to allow air circulation.
Counter capacity 0.4 m3, available capacity up to 150 kg.
The engine room has a freon refrigeration machine and a drive with an electric motor that drives the sleeve and mixing blades.
The quenching chamber consists of a freezing sleeve and a collection tank sleeve. Central and side mixing blades are built into the freezing sleeve. The liner body and blades rotate in opposite directions. Around the freezing sleeve there is a tubular coil - a cooling device.
The mixture for making ice cream fills the sleeve and closes with a lid, after which the electric motor turns on and the sleeve and blades begin to rotate.
Ice cream is prepared at temperatures down to –15–20° with continuous stirring of the mixture.
The finished ice cream mass is frozen in a jar to a semi-solid state using an ice-salt mixture that is used to cover the jar. The jar is placed in a wooden tub, which is then filled with an ice-salt mixture (pieces of ice sprinkled with salt).
Rotation of the can is carried out using a mechanical or manual drive.
Manual ice cream makers have a useful jar capacity of 9 - 12 liters. Their productivity is 12 - 15 kg of ice cream per hour.
The drive ice cream maker has a jar capacity of 50 liters. The duration of freezing one load is 25 - 30 minutes.
When filling the space between the jar and the walls of the tub with ice sprinkled with salt, take up to 200 g of salt per 1 kg of ice. The ice must be very finely chopped; the freezing process depends on this. The smaller the ice, the faster the process. The salt should be added as evenly as possible.
Melt water from the tub should be poured out every 5-10 minutes, and the loss of ice should be replenished with new pieces of ice, sprinkling them with salt. At the end of the work, any remaining ice and salt should be removed and the insides should be rinsed thoroughly. Jars and spatulas should be washed with hot water.
Today, it is difficult to imagine the kitchen of a restaurant, cafe, or ordinary dining room without a wide variety of equipment: deep fryers, boilers, steamers, stoves, pasta makers and much more. Scientific and technological progress played a big role here, making huge changes in food preparation technology. Only a kitchen equipped with the latest technology provides a varied menu, fast and high-quality customer service.
And it is with the installation of heating equipment in the kitchen that any business in the catering industry begins.
Equipment installed in kitchens is divided into groups according to the following criteria:
Based on how kitchen appliances heat up, they are divided into three types: 
Thermal equipment is divided into two types according to technological purpose:
All thermal devices can be divided:
Equipment is classified according to heat sources and can be:
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A modern catering establishment cannot afford to feed visitors not only cold food, but also food that had to be reheated several times. Therefore, in every kitchen, food warmers are installed - special devices for storing dishes at the required temperature.
Are you planning to open a small cafe or snack bar? Or maybe your goal is a chain of restaurants throughout the city? In any case, you can’t do without this miracle device.
In modern catering establishments it is impossible to do without a multifunctional tabletop thermal display case. This article describes what types it comes in, what manufacturers offer, and what needs to be taken into account when purchasing such a display case.
The stove is an invariable attribute of any kitchen. It served cooks well even when there was no other heating equipment in the kitchen.
Modern stoves are: 
This universal equipment, capable of replacing 70% of thermal kitchen equipment and carry out almost all operations for heat treatment of products.
Such equipment is: 
According to the method of steam generation, combi steamers are:
These devices come in different sizes.
Combi steamers have a number of advantages over other types of heating equipment:
According to the method of program control, combi steamers are:
The name comes from the French word saucepan, cauldron.
These are heating cabinets for keeping ready meals hot for some time.
They can be designed separately for first and second courses, or universal.
Food warmers heat and maintain the temperature of food in two ways:
Each method has its own advantages.
In mermen: 
For steam:
There are different types of food warmers:
Devices can also be:
Depending on the materials, food warmers are:
A steamer allows you to steam dishes without using oil or fat. This is the most useful way preparations.
Steamers are:
Electric steamers have many functions:
Both types of steamers have several tiers-baskets for cooking and a container for water.
For the kitchens of modern catering establishments, properly selected equipment is the basis of business.
Good equipment means well-prepared dishes, which means a good reputation for the establishment.
To select the right equipment, you need to consider the following:
Be sure to first familiarize yourself with the technical characteristics of the selected equipment.
Cooking is an art, as in any form of art, in cooking there is a plan, there is its embodiment. And heating equipment in a modern kitchen should help you go through this path - from concept to implementation.
The future owner of any catering enterprise must take the purchase of equipment for his establishment seriously.
Regardless of whether it is technological equipment or furniture, the owner of the enterprise must be confident that the equipment is of high quality, functional and will last a long time.
We offer short review all necessary equipment for catering establishments.
It’s no secret to every chef that the most important equipment in a catering kitchen is equipment. After all, with its help they prepare the entire range of culinary standards and signature dishes.
Therefore, restaurant and cafe owners are especially careful when choosing this equipment and choose the most productive and functional devices. Thermal equipment includes: 
These devices are designed both for preparing specific orders (french fries, pasties, grilled chicken) and for a wide variety of culinary functions: preparing food, preparing appetizers, soups, desserts.
The combi oven enjoys a special status in the kitchen. This is a multifunctional unit that can replace almost all thermal kitchen equipment.
With its help you can fry, bake, blanch, steam, and perform other culinary operations. And what is especially noteworthy is that food prepared with such a device retains all the beneficial properties of the product used.
A combi oven is the best option for both a canteen and a restaurant. It provides real savings in energy, time, and production space. Using just one camera makes it possible not to limit the chef’s imagination and delight visitors with a variety of menus.
For full-fledged and high-quality operation of a catering establishment, it is necessary to equip a cafe or restaurant with a wide range of products. And this: 
It is worth describing separately the food processor - it is a universal combination of almost all kitchen units: mixer, meat grinder, blender, dough kneader and others. With one press of a button, you can peel several kg of potatoes, chop many vegetables, knead a large amount of dough, or skip several kg of minced meat.
A food processor will help you serve a large flow of visitors in a short time, which is why the device is in great demand among fast food owners.
Stainless steel kitchen equipment is in great demand among consumers, as it is distinguished by reliability, durability, ease of maintenance and attractive design. Catering includes:
Neutral stainless steel catering equipment is ideal in terms of sanitary hygiene, it is easy to disinfect, it does not contribute to the spread of bacteria, such equipment is functional and creates convenience for catering kitchen workers.
General information about machines A machine is a set of mechanisms that perform specific work or convert one type of energy into another. Classification of machines 1. Machines for processing vegetables and potatoes - peeling, sorting, washing, cutting, rubbing, etc. 2. Machines for processing meat and fish - meat grinders, mince mixers, meat rippers, cutlet formers, etc. 3. Processing machines flour and dough - sifters, dough mixers, beaters, etc.
4. Machines for slicing bread and gastronomic products - bread slicer, sausage slicer, butter dividers, etc. 5. Universal drives - with a set of replaceable actuating machines. 6. Machines for washing tableware and cutlery. 7. Lifting and transport machines.
Basic requirements for machines and mechanisms. Machines and mechanisms must meet the requirements of advanced technology for processing raw materials and products. § The design must ensure high reliability and durability of the machine § quick replacement of worn and faulty working parts, tools, assemblies and parts § mechanisms must meet the requirements of safety and industrial sanitation § mechanisms must meet the requirements of industrial aesthetics § standardization and unification of units, parts and components , which allows you to reduce the range of spare parts and facilitate implementation repair work§ Working bodies and tools of machines and mechanisms must have high wear resistance
Marking of machines and mechanisms The designation is based on a mixed alphanumeric system. The left part of the designation - the alphabetic one - consists of three to four letters. - The first letter corresponds to the name of the product (P - drive, M - machine, etc.), - The second corresponds to the purpose of the product (U - universal, O - cleaning, K - combined, V - beater, etc.), - The third letter corresponds the name of the type of energy or the main technological process (E - electric, O - vegetable, M - meat, V - vibration)
The right side of the designation is digital and serves as an indicator of the main parameter of the product (productivity, capacity of the working chamber, etc.) and is separated from the left side by a hyphen. The main parameters of products are indicated by the upper (maximum) limit. If the machine is produced in a modernized version, after its main parameter a code is placed indicating the modernization (M, Ml, M 2, etc.).
Examples of machine markings: § MOK 250 - machine for cleaning potatoes and root crops with a capacity of 250 kg/h; § MMU 1000 - universal washing machine MMU 1000 - with a capacity of 1000 plates/hour; § MIM 500 - meat grinding machine MIM 500 - capacity 500 kg/h.
Main parts and components of machines § The main components of any machine used in public catering establishments are: § frame, body, working chamber, working parts, transmission mechanism and engine.
§ Bed - serves for installation and assembly of all machine components. It is usually made cast or welded and has holes for securing the machine in the workplace. § Machine body - designed to accommodate the internal parts of the machine - working chamber, transmission mechanism, etc. Sometimes the bed and body are made as one whole.
The working chamber is the place in the machine where the product is processed by the working parts. Working bodies are components and parts of machines that directly affect food products during their processing.
§ Transmission mechanism - transmits movement from the engine shaft to the working part of the machine, simultaneously providing the required speed and direction of movement. § Typically, an electric motor is used as the engine of the machine
Concept of electric drives § An electric drive is a machine device used to set a machine in motion. § It consists of an electric motor, transmission mechanism and control panel.
Universal drives can alternately drive various installed replaceable working mechanisms - minced meat mixer, meat grinder, beater, etc. Currently, the industry produces universal drives of 2 types: general purpose, which are used in several workshops, and special purpose, which are used only in one workshop. A universal drive is a device consisting of an electric motor with a gearbox and having a device for variable connection of various replaceable mechanisms. On a universal drive, removable mechanisms of various purposes can be attached and alternately operated: a meat grinder, a beater, a vegetable cutter, a meat ripper and other machines. This is where the drive got its name - “universal”.
Rules for operation and safety precautions of universal drives Preparation for operation of a universal drive is carried out by the cook assigned to this machine, who, before starting work, is obliged to comply with safety requirements and observe occupational safety when working with the machine. Before starting work, check the correct installation of the universal drive, the serviceability of the replacement mechanism and the correctness of its assembly and fastening using screw clamps. When installing the housing of the replacement mechanism in the neck of the drive, make sure that the end of the working shaft of the mechanism falls into the drive socket of the gearbox shaft of the universal drive. The presence of fencing devices, grounding or grounding is checked.
§ After making sure that the replacement mechanism and drive are in good working order, perform a test run at idle speed. The drive should operate with little noise. § Adjusting the rotation speed during operation is only permitted if there is a variator in the machine design. § Cooked products need to be loaded into replaceable mechanisms only after the universal drive is turned on, the only exception is the whipping mechanism, in which the products are first loaded into the tank, and then the universal drive is turned on.
During work, it is prohibited. After finishing work, overload the replaceable mechanism, the universal drive is turned off with products, as this leads to and disconnected from the power supply. Only the deterioration of quality or damage can then lead to the removal of replacement products, as well as the breakdown of the mechanism for disassembling, washing and the machine. drying. It is strictly forbidden to carry out preventive and routine repairs on the machine without a universal drive and replaceable corresponding mechanisms, carry out special safety devices, workers in accordance with the concluded and also push the products of the contract. into the neck of the replacement mechanism with your hands. Inspection of the universal drive and the installed replacement mechanism, as well as troubleshooting, can only be carried out after turning off the electric motor of the universal drive and stopping it completely.
Multi-purpose mechanism MS 4 -7 -8 -20 Serves for whipping various confectionery mixtures, kneading batter, mashing mashed potatoes, mixing minced meat. The multi-purpose mechanism consists of: - - A housing in which the gearbox with gearbox is located; - - Replaceable tanks; - - Replaceable working bodies; The gearbox contains bevel and planetary gears; as well as a shank with which the mechanism is secured to the drive. The mechanism body has a bracket on which replaceable tanks or shells with a sieve for wiping are installed.
§ On the gearbox there is a handle for shifting the speed of the working shaft of the mechanism. § Three beaters are included with the mechanism: § - rod beater; § - lattice; § - closed; § - stirrer; § - wiping impeller A special coupling is installed on the working shaft of the gearbox to connect it with replaceable mechanisms. Operating rules: The shank of the replaceable mechanism is installed in the neck of the unit and secured with bolts. A tank is installed and fixed on the gearbox bracket, closed with a lid on top. One of the three beaters is attached to the operating shaft of the gearbox using a coupling. Fill the tank to 3/4 of its volume with products, after which the speed shift knob is set to the required rotation speed. After turning on the UP engine, the working shaft with replaceable mechanisms receives rotational motion around its axis and around the axis of the tank. The average mixing time is 15 -20 minutes. For liquid dough - closed; for cream, proteins - rod, for cream, mayonnaise - lattice
Vegetable cutting machine MPO – 50 - 200 A table-top machine, used for cutting raw vegetables into circles, slices, strips, cubes, and you can also shred cabbage. The machine consists of: body; drive unit; loading chamber; replaceable working tools. Inside the machine body there is a drive consisting of an electric motor and a V-belt drive. The working chamber is made in the form of a cylinder, above which a removable loading container is mounted, with windows for loading vegetables.
§ § The machine kit includes: - a disk knife, for slicing vegetables and shredding cabbage - two grating discs; - two combination knives for cutting vegetables into cubes with a section of 3 x3 and 10 x10. The knives are not movably fixed to the disk and therefore the thickness of the cut is not adjustable. Discs with knives are secured to the shaft using a screw. There is a grounding bolt installed on the housing. There are “Start” and “Stop” buttons on the front wall. Operation and principle of operation of the machine: Comply with safety regulations. They turn on the machine, place the vegetables in the loading device and press the pusher against the rotating support disk, which uses knives to cut off layer by layer particles from the vegetables in the form of slices, sticks, and straws. The cut-off particles of the product pass through the holes of the support disk located along the knives, are captured by a rotating ejector and fed into the unloading tray, through which they fall into the placed container. While the machine is operating, it is strictly forbidden to put your hands into the working chamber. Carry out sanitary treatment after turning off and stopping the machine.
Machine for cutting boiled vegetables MROV-160 Designed for cutting boiled vegetables for vinaigrettes, salads and side dishes. Consists of: - bed; - a disc-shaped body with a loading hopper; - working bodies; - drive mechanism. The working chamber is a dish-shaped housing, closed on top with a lid. A loading device is attached to the lid - A flat knife is attached to a hopper equipped with a pusher. shaped drive shaft The working bodies are: a nut and receives movement from - an easily removable flat knife; electric motor through a worm gearbox. - replaceable knife grids.
To clean the knife, a scraper is provided at the rear edge of the loading window. The knife grid consists of a set of vertical knives with the blade facing upward. The knife grid is installed in the unloading window of the machine body and secured with a lock. The machine has several knife grids with cell sizes of 9 x 9; 14 x14; 6 x32 mm. The machine has two unloading trays: one for unloading the finished product, the other for removing crumbs from the working chamber. The machine is turned on using a push-button starter. Operating principle: Turn on the electric motor, load boiled vegetables into the hopper and insert a pusher, which presses the product against the knife grid. A rotating horizontal knife cuts slices from the product and presses it through the knife grid with its bevel. Product particles adhering to the bottom plane of the knife are scraped off with a scraper and exited through the crumb tray. It is forbidden to straighten food by hand or remove crumbs and stuck slices while working. The working parts are sharpened once a week; they are replaced after stopping the engine.
Potato peeling machine MOK-250 § § The machine is designed for peeling potatoes. It consists of a base, a housing, a working chamber, a rotating body working body, a wire mechanism and a control panel. The working chamber is made in the form of a body, the upper part of which is used to load potatoes; the upper part of the chamber has a hole for water supply. On the side surface there is an unloading hatch for unloading vegetables after cleaning; a drain pipe is provided in the lower part of the chamber. The working parts of the machine are: a conical disk with a rough surface, mounted on a shaft. § § There are two chambers at the bottom of the chamber. At the bottom of the chamber there is a pulp collection. The walls of the working chamber consist of abrasive segments. The movement to the cone disk is transmitted from an electric motor. The machine has start and stop buttons.
Operating principle. § The tubers fall on a rough surface and receive a rotational movement, which creates a centrifugal force that presses the tubers against the walls and the cone disk. When moving, the potatoes are peeled. Water enters the working chamber, which washes away the peeled skin from the potatoes and carries it along with it. Safety precautions. § Jammed tubers should be removed only after stopping the machine; operation without grounding is strictly prohibited. Rules of operation. § Before starting work, check the serviceability of the machine and operation at idle speed. Press the start button, supply water to the chamber and load 12 kg of potatoes. The potatoes should be the same size for even peeling. § The duration of cleaning is 2-4 minutes, without stopping the work, opens the door of the unloading hatch, and the tubers are thrown out into the supplied container with centrifugal force. After finishing work, the machine is washed at idle, turned off and dried.
Wiping machine MP-800 § The MP-800 machine is designed for rubbing boiled vegetables, cottage cheese, cookies, meat and fish. The working chamber of the machine is a cylinder with a conical loading funnel. Fixed replaceable sieves or a grating disk are installed at the bottom of the working chamber. On the vertical shaft there are replaceable rotors that wipe the products fed into the machine. Rotors can be bladed or roller. To remove unprocessed products, there is a special hatch in the wall of the working chamber, which has a lockable lid and handle. Unprocessed food is removed by a rotor, which rotates in the opposite direction using a reversible motor. Depending on the type of product being wiped, various combinations of rotor and sieves are used.
On the machine body there are buttons “Start”, “Stop”, “Waste”, as well as a blocking microswitch that does not turn off the engine when the loading working chamber is removed. Operating principle: When the machine is operating, cooked products are loaded into the hopper of the working chamber. The rotating rotor grabs the product with its blades and delivers it to the sieve, where it is crushed and pressed through the holes in the sieve. The finished product is fed by a dumper along the tray into the supplied container. Rules of operation and safety. They check the dignity. those. condition of the machine, reliability of fastening of the sieve, grating discs, and replaceable rotor. Check the grounding and the operation of the machine at idle speed. The machine can only be operated by the employee assigned to it. It is prohibited to: Push or adjust products with your hands while working. If a problem occurs in the machine, it is turned off and inspected. Discs and knives are replaced after stopping the machine. Knives are sharpened by a special worker. After finishing work on the machine, it is turned off, disassembled, washed, wiped and dried.
Meat grinder MIM-82 Designed for grinding meat and fish. § The MIM-82 meat grinder is a desktop machine and consists of a base, a housing, a chamber for processing products, a loading device, a screw, working parts, a drive mechanism, and push-button control. § The cast iron body is lined with stainless steel sheets in which the louvre grilles are located. § The working chamber of the machine on the inner surface has screw threads that improve the flow of meat. 1 - electric motor; 2 - processing chamber; 3 - screw finger; 4 - pressure nut; 5 - auger; 6 - safety ring; 7 - pusher; 8 - screw shank; 9 - loading bowl; 10 - cylindrical helical gear; b 11 - base; 12 - body; 13 – louvered grilles
On the top of the housing there is a loading device, above which a safety ring is installed. Inside the working chamber there is an auger, which on one side has a shank through which the auger receives rotation from the drive, on the other side the auger has a pin with two chamfers on which knives and grates are installed. In the working chamber, the grates remain stationary, and the knives rotate along with the auger. The order of installation of knives and grates: Put on the auger finger 1. Scoring grid 2. Double-sided knife (counterclockwise) 3. Grid with large holes 4. Double-sided knife (counterclockwise) 5. Grid with small holes 6. Thrust ring 7. Pressure nut
The meat grinder drive consists of: Electric motor, gearbox. On the side lining of the case there are buttons “Start”, “Stop”. Operating rules: Before turning on the machine, check its condition. those. condition, reliability of fastening. The pressure nut should not be overtightened; turn on the electric motor and screw the nut until the noise increases slightly. 50-200 g of prepared meat (fish) is pushed into the loading neck by a pusher. In this case, it is forbidden to press the products tightly against the auger. The meat should be served evenly. During long-term operation, the meat grinder must be stopped periodically and the knives with grids must be cleaned. It is prohibited to: leave the machine running unattended, allow the meat grinder to run idle, without a safety ring, grind bones, crackers, sugar, salt. After finishing the work, the machine is turned off and disassembled. To remove the auger with knives, use a special hook. All parts are cleaned, washed and dried.
Meat loosening machine MRM - 15 Designed for: loosening the surface of portioned pieces of meat (rump steaks, schnitzels, etc.) before frying. After this treatment, the meat becomes softer, fries better and does not deform during frying. The machine consists of: a base and a housing, closed with a lid, which houses an electric motor, gearbox and carriage. These working bodies are located in the working chamber of the meat ripper. are used as circular cutter knives located on rollers and the working chamber is one box that rotates during operation, with the top facing the other. The loading funnel is located.
§ A carriage is installed in the lower part and consists of two halves connected by hinges and latches. § There are also two combs installed in the carriage, between the cutters, which prevent the meat from wrapping around the cutters. § The drive mechanism of the machine consists of an electric motor, V-belt transmission, gearbox and gears. § Operating principle: § After turning on the machine, portioned pieces of meat are lowered into the loading funnel and captured by rollers with cutters rotating towards each other. Passing between the cutters, a piece of meat is cut on both sides by their teeth, thereby destroying the fibers and increasing the surface. § Operating rules: § Before starting work, remove the cover and check the correct installation of the carriage with its working parts. Close the lid and check the car at idle. Place containers under the unloading window. The prepared pieces of meat are lowered into the loading funnel. § It is forbidden to work without a lid, adjust pieces of meat by hand, or leave the machine unattended. It is necessary to sharpen cutters in a timely manner. At the end of the work, dignity is performed. processing.
Bread slicing machine MRKh - 200 Bread slicing machines are designed for cutting bread into slices of a given thickness. the machine consists of: a frame, a body, a drive, two trays, a cutting mechanism, a feed mechanism, a mechanism for adjusting the thickness of the cut and a sharpening device. 1. push-button switch The round body of the machine contains 2. housing 3. loading tray a circular knife equipped with 4. cutting body a counterweight. In the lower part of the 5. receiving tray of the housing, there are two windows on both sides, one for the sharpening mechanism for feeding bread to the knife, the other for It provides planetary output of sliced slices of bread. movement of the knife and feeding of bread into its rotation zone. For manual drive, the machine consists of a knife control, an electric motor, a V-belt equipped with a special drive and a chain drive. handle mounted on the left side of the body.
§ The feeding mechanism consists of a running shaft and a carriage with needle grippers for bread. During operation of the machine, the running shaft, with the help of a connecting rod and a coupling, rotates in only one direction, ensuring that the carriage with bread is fed to the left, into the rotation zone of the knife. The cutting thickness mechanism consists of a disk with divisions of cutting thickness and a shaped fastening nut. § The cutting mechanism is a knife disk, which has a planetary motion, as it rotates around its own axis. § The machine is equipped with a sharpening device, which is used for sharpening the knife disc and consists of two carborundum sharpening discs. Sharpening device located in the upper outer part of the bread slicing machine. There are also two buttons connected to two scrapers, which are placed inside the case. When you press the buttons, the scrapers are pressed on both sides of the knife disc and clear it of adhering bread. When the machine stops, the braking device is automatically activated. The installed electric lock turns off the machine after the bread is sliced and the protective grill is open and if the receiving tray is not in the right extreme position. To turn on and stop the machine, a push-button switch with “Start” and “Stop” buttons is installed.
The operating principle of the machine. When the machine is turned on, rotation from the electric motor is transmitted through a V-belt and chain transmission to the main shaft, and from it to the running shaft and disc blade. When slicing bread, the knife disk makes a planetary movement. The running shaft transmits an intermittent translational movement to the carriage, in which the bread is fed to the knife using a needle gripper. Thus, the bread is fed to the knife at the moment when it is in the upper position. The bread remains motionless while cutting. The cut pieces are collected in the unloading tray and then placed in prepared containers. Operating instructions: The bread slicing machine is installed on a work table. Before starting work, check the dignity. those. condition and release the engine shaft by turning the brake handle counterclockwise until it stops. Check the idle speed and set the thickness of the bread slices. Then tighten the shaped nut (thickness 15 -16 mm). Open the protective grill, move the carriage to the right position, secure the bread on it, and lower the protective grill. Click on the “Start” button. Bread is being sliced and when the carriage reaches the extreme left position, the carriage travel limiter presses the “Stop” button. At the end of the work, the machine is disconnected from the power supply, then cleaned of bread crumbs with a special device and wiped with a dry cloth.
Machine for slicing gastronomic products MRG – 300 A § The machine is used for slicing various types sausages, ham, cheese, rolls The machine consists of: - Housing - Drive - Circular knife - Two trays - Cut thickness regulator - Sharpening device The machine drive consists of: Electric motor Two worm gears Crank mechanism. Two replaceable trays are designed for cutting products at right angles from 30 to 90°. 1 - body; 2 - lever; 3 - base of the lever; 4 - regulator of cutting thickness of products; 5 - switch; 6 - receiving bath; 7 - support table; 8-disc knife; 9 - clamps for securing the tray; 10 - universal tray; 11 - movable support; 12 - tray clamps for oblique cutting of the product; 13 - protective casing of the circular knife
§ § § The mechanism for adjusting the thickness of the cut is a support table, moved with the help of a handle relative to the plane of the knife. The handle has a dial with divisions corresponding to the size of the gap between the plane of the knife and the support table. Operating principle of the machine: When the machine is turned on, the disc knife rotates, and the tray pushes the product onto the knife, which makes a reciprocating movement. The cut slices of food pass between the knife and the support table and enter the receiving tray. When the product is cut, the automatic switch turns off the machine. Operating rules: Before starting work, inspect the machine, check the sanity. those condition of the working bodies. Reliability of fastening knives for sharpening (sheet of newspaper). Do not check the knife blade with your hand. Check idle operation. The product is placed in the loading tray so that it rests on the support table. Set the required cutting thickness on the dial and turn on the engine. The circular knife receives a rotational movement, and the tray is reciprocating. During operation, do not load food into the tray or push it with your hands. After finishing the work, the machine is disconnected from the power supply and not complete disassembly and sanitization, wipe dry.
Small-sized vibration sifter MPMV - 300 The sifter consists of a housing, a sieve, a loading hopper and an electric motor with unbalances. The body is a cylinder made of stainless steel and divided into two parts by a horizontal partition. The sieve consists of a metal ring covered with a mesh. The machine's sifter is equipped with two sieves (No. 1, 2: 1, 6). A cylindrical loading hopper is installed on top of the ring, which is closed with a lid on top. § The housing, sieve and electric motor are mounted on a spring suspension. 1 unbalances 2 electric motor 3 base 4 shell 5 pins 6 suspension 7 discharge neck 8 removable cover 9 hopper 10 sieve 11 control panel
When the electric motor is turned on, the unbalances installed on it create vibrations of the screen in the horizontal and vertical plane. § As a result of this action, the sieve performs complex spatial oscillations, ensuring the passage of flour through it and its further advancement to the unloading device. The sifter is installed on the production table and secured to it with two bolts. Connection to the electrical network is carried out using a plug connector. After finishing work, all parts of the sifter are wiped with a dry and then a damp cloth. While the machine is operating, it is prohibited to open the lid or leave the machine unattended. The machine is sanitized after finishing work and stopping the machine. First, remove the remaining flour, then remove the sieve, wipe all parts of the machine with a damp, clean cloth and leave to dry.
Beater MV – 35 M § Designed to mechanize the process of whipping various confectionery mixtures (protein, egg sugar, creams) and batter in the confectionery shops of public catering establishments. This machine consists of a body, a tank lifting mechanism and a driving mechanism. A removable tank is mounted on a mobile bracket, which can be moved in a vertical direction using the handle of the lifting mechanism. The machine drive is mounted inside the housing, which consists of an engine, a V-belt speed variator, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft using a pin and a shaped cutout. An automatic switch is installed on the side wall of the machine to start and stop the engine. The machine has four whipping mechanisms: wire, - hook-shaped, - flat-lattice, - oval.
§ § § Rules for operating the machine. The employee assigned to it has the right to work on the machine. Before starting work, he must correctly fulfill the safety requirements and strictly follow the labor safety rules when working on the machine. The tank is installed and secured to the bracket of the whipping mechanism and, using a coupling, the desired beater is installed on the working shaft. To connect the replaceable beater to the output shaft of the planetary mechanism, the shaft lock is raised up until it stops, and the beater shank is inserted into the cutout of the shaft, after which the lock is lowered. At the same time, with its sleeve it tightly clasps the shaft and shank of the beater. Then the products are loaded into the tank and by rotating the handle of the lifting mechanism, set it at such a level that the gap between the beater and the bottom of the tank is at least 5 mm. After turning on the engine of the machine, by rotating the flywheel, the variator sets the desired beater speed, observing the arrow on the scale. Speed adjustment is only allowed while the machine is moving, with the engine running. If necessary, products are added to the tank through a special tray in the lid, with which no more than 2/3 of its volume can be loaded. At the end of the work, turn off the machine, lower the bracket with the tank down and remove it from the machine. Then remove the beater and sanitize all parts of the machine.
Dough mixing machine TMM-1 M The machine consists of a plate, a housing, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading lever with a blade. A vertical housing with a drive, as well as a bowl with a capacity of 140 liters, mounted on a three-wheeled trolley, are assembled on a cast-iron base plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to a kneading lever. On the side wall of the case there are machine control buttons. The bowl is a conical tank and is attached to the shaft using a profile connection to impart rotational movement to it. Shields are installed above the bowl to prevent the dough from being thrown out and to protect the operator. § A) TMM-1 M: 1 - base plate, 2 - pedal, 3 - trolley, 4 - bowl, 5 - shield, 6 - kneading lever, 7 - hinge, 8 - cover, 9 - body, 10 - handle, 11 - push-button switch, 12 - panel. B) MTM-15: 1 - gearbox, 2 - platform, 3 - removable tank, 4 - grid, 5 - kneading blades.
The working body is a kneading lever, which is curved and has a blade at the end. Operating principle. Rotation from the electric motor through two gearboxes and a chain transmission is simultaneously obtained by the dough mixing lever and the bowl. Thanks to the simultaneous rotation of the bowl and the dough mixing lever in opposite directions, the loaded product is intensively mixed and forms a homogeneous mass saturated with air. Operation of a dough mixing machine. The bowl is rolled onto a cast iron plate with the kneading lever and protective shields raised. Check the connection between the bowl and the drive. Lower the kneading lever and shields. Comply with occupational safety regulations. Load the machine with products and get to work. While the machine is operating, you must not bend over the bowl or take a sample. Observe the norm of loading the bowl 6 with batter 80 90%, which is 50% of its capacity. Failure to comply with these conditions leads to engine overload, rapid wear and breakdown of the machine. The duration of mixing depends on the type of dough prepared. So, when preparing shortcrust pastry, all the raw materials except flour are loaded into the bowl of the machine and kneaded for 25 minutes. , and then add flour and continue kneading for another 2-3 minutes. Until a homogeneous dough is obtained. However, you should not exceed the recommended kneading time, as this may lead to increased swelling of the flour gluten. After finishing the work, stop the machine, lift the kneading lever and protective shields, press the pedal, and roll the bowl off the cast iron plate. Then the machine is thoroughly sanitized. Clean with a brush, rinse all working parts of the machine with warm water, wipe the surface of the machine with a damp and then dry cloth.
Frying cabinet SHZhESM - 2 K Consists of two identical unified frying sections (chambers) installed on an inventory cabinet stand with height-adjustable legs. Each section consists of inner and outer boxes, the space between which is filled with heat-insulating materials. The sections are made of steel sheets and equipped with shelves inside for baking sheets. The section doors are mounted on hinges with the help of springs, pressed tightly against the body and open downwards. 1 – door of the inventory cabinet of the stand, 2 – frame, 3 – door of the oven, 4 – handle, 5 – upper section, 6 – handle for rotating the damper slide, 7 – thermostat dial, 8 – signal lamps, 9 – switch handle, 10 – control panel, 11 – holes for air cooling electrical equipment, 12 – lower section, 13 – inventory cabinet stand, 1 4 – welded frame, 15 – height-adjustable legs, 16 – upper heaters, 17 – frying chamber, 18 – baking sheet, 19 – thermal insulation, 20 – grill, 21 – lower tena, 22 – bottom sheet.
The section is heated by heaters installed in the inner box, 3 pieces each. on top and 3 pcs. below. The upper shades are open, the lower shades are covered with a bottom sheet. Vapors and gases formed during heat treatment of products are removed through vent, which is regulated by a slide valve. On the right side in a special compartment there is a block of electrical equipment. Its front panel displays separately for each section: two batch switches for separate control of the upper and lower shadows. Thermostat dials and warning lamps, as well as the handle for turning the slide valve. Packet switches change the power of regulation of the upper and lower heaters in accordance with 4: 2: 1. The thermostat automatically maintains the set temperature of the section in the range from 100°C to 350°C. Signal lamps allow you to visually monitor the operation of shadows. To cool electrical equipment, there are holes in the lower part of the front panel. Operating rules. Persons who know its structure and safety regulations are allowed to work with the cabinet. Every day, before turning on the cabinet, check the serviceability of grounding and sanitary condition, as well as the serviceability of ballasts. Then set the thermostat dial to the required temperature, connect the cabinet to the power supply and, using batch switches, turn on the working chambers to high heat. At the same time, the warning lights come on. As soon as the chamber warms up to the set temperature, the signal lights go out, indicating that the cabinet is ready for operation. Carefully open the doors, place baking trays or pastry sheets with products. Afterwards, the batch switches are switched to low or high heat, depending on the requirements of the cooking technology. When switching the cabinet to a lower heating temperature, turn off the heaters and allow the cabinet to cool to the required temperature. After this, turn the thermostat dial to a lower heating level and turn on the heaters.
Sectional modulated electric baking cabinet ShPESM-3. The cabinet is intended for baking only confectionery and small bakery products. It has a welded stand on which three sections (chambers) are installed one above the other. The cabinet is lined with enameled steel sheets on the top and back sides. The space between the sections and the cladding is filled with heat-insulating material. The cabinet doors are hinged and thermally insulated; they have a valve to remove fumes generated from baking confectionery products from the section. § § 1 - control panel 2 - handle, 3 - door, 4 - valve, 5, 7 - facings, 8 - thermal insulation, 9 - thermal bulb of the temperature relay sensor, 10 - upper heaters, 11 - working chamber, 12 - pastry sheet, 13 – bottom sheet, 14 – lower heating elements, 15 – temperature relay sensor.
§ On the right side of the cabinet there is a compartment with three control units (separate for each section). On the front panel of the unit, signal lamps are designed to indicate the presence of switches, with the help of which the heating intensity is regulated and the thermostat dial, which automatically maintains the set temperature in the working chamber. § The closet is kept clean. Every day, its outer surface is wiped with a damp cloth or washed with a soapy solution and then with a soft, dry cloth. Before cleaning or inspection, the cabinet must be disconnected from the power supply. § Operating rules. SEE ABOVE
Sectional modulated electric stove PESM 4 The stove consists of four burners and an inventory cabinet with a stand. It is intended for preparing hot dishes in cookware. It can be used as an independent device or as part of a production line. § The design of the stove is based on a frame located on four height-adjustable legs. § The frying surface is a table on which four rectangular burners are mounted. The working surface of each burner is heated by spirals embedded in grooves in the bottom of the burner in an insulated mass. § § § 1 BURNER; 2 TABLE; 3 SWITCH; 4 PALLET; 5 CABINET STAND; 6 CABINET DOOR; 7 HEIGHT ADJUSTABLE LEGS.
§ The power control of each burner is stepwise, carried out using a switch in the ratio 4 2 1. § To collect spilled liquid, the burner block has a pull-out tray. § The lining of the stove body is made of steel sheets coated with white enamel and fixed to the top and bottom of the frame.
Sectional modulated electric stove PESM - 4 ШБ. Designed for preparing hot dishes in stovetop dishes, as well as for frying, baking and baking culinary products in an oven. Consists of four rectangular burners and an oven with sides for moving dishes. § The plate can work as an independent device or be used as part of a technological production line. § The stove body is a frame to which the work surface and oven are attached. The work surface has four rectangular burners, formed into two unified blocks. § § § § 1 - oven, 2 - burners, 3 - switches, 4 - thermostat dial, 5 - signal lamps, 6 - control panel, 7 - lower heating elements
§ Each burner has its own four-position switch, with the help of which its heating power is regulated in a ratio of 4: 2: 1. § The oven is a chamber consisting of two steel boxes - internal and external, and the space between them is filled with heat-insulating material. The oven is heated by heaters located in threes at the top and bottom and with separate switching. § The temperature in the cabinet is maintained automatically by a thermostat. The control and signaling switches for the stove operation are installed on the front panel on the right side.
Operation of electric stoves Persons servicing the stove must have an education diploma in their field of work. Complete training and pass exams on safety regulations, undergo a medical examination and have permission to work, as well as assigned to this equipment in accordance with the order of the catering establishment. Before starting work, the grounding, sanitary condition and technical condition of the stove must be checked. When performing these works, the handles of all switches must be set to position “0” (off). To heat the burners to operating temperature, you must set the switch knobs to position “3” (high heat). After heating the burners to the required temperature. When operating the stoves, special attention must be paid to the frying surface, which must be flat, smooth, without cracks and be flush with the side surface. Do not allow liquid to come into contact with the heated surface, as this may cause them to crack. To avoid this, the dishes must be filled to no more than 80% of the volume. For better heat transfer from the burner, the cookware should have a flat bottom and fit tightly to the surface of the burner. Using stovetop cookware with an uneven bottom increases the time spent preparing food, deteriorates its quality, and reduces the efficiency of the stove. The dimensions of the cookware must correspond to the dimensions of the burner, which increases the efficiency of the stove.
§ To warm up the oven, the switches of the upper and lower heaters are set to position “3” and after heating the oven, the thermostat dial is set to the appropriate temperature mark and only then the chamber is loaded with product. § After finishing work on electric stove It is necessary to turn off all burners and the cabinet using the appropriate switches, and also disconnect the electric stove from the electrical network. After the stove has cooled, the burners, tray, baking trays and oven are sanitized.
Microwave cabinet “Electronics” A microwave generator is installed on the right side of the cabinet, which is connected to the working chamber by a waveguide, power supply and automation elements. On the left side of the cabinet there is a working chamber, closed by a door with seals and special glass. The safety of the cabinet is due to the presence of microwave currents that protect against leakage. special locking in On the front panel on the right there is an electrical circuit that gives the time relay switch, handle automatic shutdown power regulator and microwave energy supply button when turning the cabinet on and off. opening the camera door. Heating of food in the cabinet is carried out in § For cooking, utensils are used, the result of energy conversion made from glass, electromagnetic waves of ultra-high porcelain, ceramics food frequency into heat, which gives plastic or paper a reduction in cooking time in packaging, provided that they are used two or three times , preservation of nutritious no metallic paint values of products, their aroma and (gold or silver rim, moderate power consumption or ornament).
§ Operating rules. Before turning it on, you need to sanitize the working chamber, wipe it dry and ventilate it. Place the dishes with cooked food on the tray and close the cooking chamber door. Before turning on, turn the time relay knob clockwise until it stops, and then turn the knob in the reverse position to set the selected cooking time. Turn on the oven by pressing the “Heating” button, which turns on the backlight of the working chamber. After finishing work, disconnect the cabinet from the electrical network, rinse the working chamber with warm water and dry it. Safety requirements. The cabinet should be installed away from devices that have natural grounding (gas stoves, heating radiators, water taps and sinks). It is prohibited to operate the stove: in rooms with increased danger, characterized by the presence of dampness, a chemically active environment, conductive floors, metal, earthen, reinforced concrete. Do not plug other appliances into the same outlet as the oven. Avoid getting hit foreign objects into the door latch holes. If the power cord is damaged; in case of damage to the protective mesh of the door, deformation or damage to the working chamber, door, or its fixing mechanism; if the oven is turned on when the door is not tightly closed. When connecting the oven to the network, it is prohibited to simultaneously touch a device that has natural grounding. If it is moved to another place, it must be disconnected from the electrical network, as well as during sanitization and to replace the light bulb. It is strictly forbidden to independently eliminate any malfunctions of the stove that arise during operation.
Electric frying pan SESM -0, 2 § § § Designed for frying foods in the main method and in deep fat, sautéing vegetables, stewing, poaching culinary products. The frying pan has a rectangular cast iron bowl lined with steel sheets coated with white enamel, mounted on two pedestals. The frying pan lid is held in any position using two springs located inside the cabinets. Between the cast iron bowl and the cladding there is a layer of asbestos and foil, which serves as thermal insulation. The frying pan bowl is heated by electric spirals located in grooves under the bottom and insulated with porcelain beads. To automatically maintain the set temperature of the frying pan, a thermostat is mounted on the back side of its bowl.
The frying pan is attached on the right and left sides using pins and brackets, which are located inside the cabinets. The cabinets serve as auxiliary tables. The right cabinet contains a mechanism for tilting the bowl, allowing it to be rotated 180 0 C. On the front facing of the left cabinet there are control buttons and two signal lights, and inside there is a panel with electrical equipment. Bowl capacity 36 dm 3 (l). Warm-up time to 350 0 C 45 min.
Electric frying pan with indirect heating SKE - 0, 3 Designed for: for frying products in the main way and deep-frying, for stewing, boiling. § Heat is transferred to the surface of the bowl through an intermediate coolant - mineral oil. The frying pan is a rectangular cast-iron bowl, hermetically built into a thin-sheet steel casing, which is supported by pins on two cast-iron pedestals. Mineral oil, which is an intermediate coolant, is poured into the closed cavity between the bowl and the casing, called the oil jacket, through a hole closed with a plug. The oil is heated using six heaters. Automatic protection against “dry running” ensures that the frying pan turns off when the bowl overturns and the level of mineral oil in the jacket decreases. The temperature of the mineral oil, and therefore the frying surface, is maintained automatically using a thermostat. The required heating temperature is set by the thermostat dial, which is installed on the front panel on the left side. A magnetic starter and a packet switch are also installed. The rotating mechanism for tilting the bowl consists of a sector fixed to the right axle and a worm with a roller on which a flywheel with a handle is mounted. The main way to fry food is as follows. Turn the switch handle to turn on the frying pan. In 20 25 minutes inner surface The bowls are greased with edible fat and semi-finished products are placed on the bottom. If necessary, cover the pan with a lid. When deep-frying foods, fill the bowl with fat no more than half of its volume. Then turn on the frying pan at full power. When the fat temperature reaches 160-170°C, the bowl is loaded with products.
Operating rules § § § When operating an electric frying pan, observe the following sequential operations: inspecting the devices, putting them into operation, monitoring the operation of the device, turning off the device. Before starting work, check the sanitary and technical condition. Particular attention is paid to the proper functioning of the grounding. In electric frying pans with direct or indirect heating, first pour the required amount of fat into the bowl and only then turn it on. When the set temperature is reached, food is loaded into the frying pan bowl. Pans with direct heating are activated by pressing the “On” button. ". If the device does not have automatic control, it is turned on at full power, and after warming up it is switched to the temperature regime required for this process. Do not turn on the frying pan and leave it unattended, or if there is no fat in the bowl. Failure to comply with this requirement can lead to burning of the bowl, as well as premature failure of the heating elements. After finishing work, turn off the pan, cool it, set the thermostat to “0” and carry out sanitary treatment. Any particles of product that have burned onto the bowl are scraped off with a wooden scraper. After washing the bowl with hot water, leave it open for a while to dry, and then lubricate it with edible fat.
Electric fryer FESM - 20 The base of the deep fryer is a table with a bathtub on adjustable legs. The frying bathtub has a rectangular shape with a transition at the bottom into a truncated pyramid, to which an oil sump with a filter and a tap for draining fat into the tank is welded. The fat is heated by heating elements immersed directly into its volume. The heaters are installed on a special holder, which allows them to be removed from the baths for sanitary and technical inspection. § The fat heating temperature is regulated automatically using the TP 200 thermostat. Signal lamps and a packet switch are located on the front upper part. The green lamp indicates that the heating elements are turned on, and the yellow lamp indicates that the fat has reached the set temperature. § Frying is done in a stainless steel mesh basket immersed in a frying bath of hot oil. Productivity – 12 kg/h. The amount of oil to be filled is 20 l. The time for heating the oil to 180 0 C is 20 minutes. 1 - frame; 2 - facing; 3 - frying bath; 4 - heating elements; 5 - mesh basket; 6 - heat holder; 7 - table; 8 - thermostat thermostat; 9 - oil sump; 10 - filter; 11 - drain valve; 12- legs; 13 - drain tank
Rules for operating deep fryers § Before starting work, check the hygiene. those. state. After inspection, close the drain valve and fill the bathtub with grease up to the mark on the bathtub wall. After the fryer is turned off and the yellow signal light comes on, the semi-finished products placed in the basket are carefully lowered into the frying bath. Then the basket with the finished products is removed from the bath and hung on a bracket to drain excess fat into the bath. After finishing work, the fryer is turned off, and the remaining fat is drained through the drain valve into the tank and sanitized. processing. In deep frying, fat can be used for no more than 40 hours of operation, after which it is replaced with a new one.
Boiler KNE - 25 § § § Boiler KNE 25 - tabletop version. It consists of a body, a feeding box, a boiling vessel and a boiling water collector. The feed box has a float device, with which it maintains a constant level of water flowing through the supply pipeline from the water supply. The water in the overflow pipe is installed in the boiling vessel according to the law of communicating vessels, it is installed on tubular tens, the overflow pipe is at the same level as in the nutrient drain pipe with a stopper. box, since they are connected between the boiling water collector and has a dismountable feeding tube. faucet, cover, bumper and hole, § If normal operation is disrupted, through which boiling water is removed from the boiler when the boiler overflows into the signal tube into the drain. On the body it goes into the feeding box. In the boiler, two lights are installed, indicating the presence of voltage in the boiler and the operation of the heaters.
§ § § The automation unit is installed in the lower part of the housing and serves to protect against “dry running”, i.e. the impossibility of turning on the heaters in the absence of water. To protect the boiling water collector from overflowing, lower and upper electrodes are installed in it, which, depending on the water level, turn the heating of the heaters on and off. The process of preparing boiling water is as follows: cold water from the water supply it enters the feed box, from it through the feed pipe into the boiling vessel and the overflow pipe. When the water level in the overflow pipe and the feed box is compared and reaches the required level, the float device will shut off the water supply from the water supply with a valve. When the boiler is turned on, the heaters heat the water and bring it to a boil. The resulting vapors rise through the overflow pipe and carry with them some of the boiling water, which, splashing out and hitting the reflector, is collected in the boiling water collection. The water level in the boiling box and overflow tube decreases. Therefore, the float lowers, opens the valve, and water from the water supply enters the lower part of the boiling vessel.
§ § § Boiling water is discharged from the overflow pipe into the boiling water collection periodically, but boiling water can be disassembled through the tap continuously. The boiler is installed on a standard metal table or stand, in which there is a hole for a water pipe, draining water into a drain, as well as for an electrical cable connected to the magnetic starter of the automatic starting device. The grounding wire is connected to the grounding bolt located on the body of the boiler. The boiler KNE 25 operates from a three-phase alternating current network. Operating instructions: Before starting work, check the sanity. those. Condition, grounding. Open the valve on the water supply and turn on the boiler. At the same time, a red light comes on, signaling the supply of voltage, and a green light indicates that the boiler is filled with water, the heaters are energized and heated. After finishing work, close the valve on the water pipe. The outer surface of the boiler is wiped with a damp cloth.
Electric coffee maker KVE - 7 Designed for preparing natural coffee and coffee drinks and is a batch machine. It consists of a cooking vessel, an outer casing, the air gap between which acts as thermal insulation. The heating element is located at the bottom of the cooking vessel; the heating element is closed on top by a cap with a transfer pipe. The cap with a transfer pipe forms a circulation transfer device that ensures the supply of boiling water to the bowl with a filter. A reflector is located above the circulation pipe. In the side wall at the bottom of the inner vessel there is a pipe with a tap for draining coffee. The top of the coffee maker is closed with a removable lid. § § § § § 1 building; 2 folding tap; 3 thermostat; 4 signal lamp; 5 cooking vessel; b cover; 7 reflector; 8 filter; 9 circular pipe; 10 cap; 11 table; 12 switch; 13 electric heating element; 14 support legs
§ § § The coffee maker is equipped with a thermostat that automatically keeps the drink hot at a temperature of 60-80 C. The body is mounted on a pedestal on which a tray with cups can be placed, and a batch switch is located here, which has two heating levels: “boiling” and “warming” . The coffee maker is installed on the table and connected to a voltage of 220 V using a plug socket with a grounding contact. Operating principle To prepare coffee, pour 6-7 liters of water into the vessel, but not less than 4 liters. Then close the lid and set the switch to the “boiling” position. 5-6 minutes before the water boils, pour ground coffee into the bowl in an even layer and close the lid. When water boils, steam bubbles rising through the circulation pipe capture water particles. The water coming out of the overflow pipe hits the reflector and evenly washes the ground coffee, extracting food and aromatic substances from it, and flows through the holes in the filter into the lower part of the brewing vessel. When the water temperature reaches 100 C, the thermostat turns on the heating elements. To maintain the coffee temperature within 60-80 C, the switch is set to the “heating” position. In the “boiling” and “heating” modes, a special lamp lights up, indicating that the heating elements are energized. Before re-preparing the drink and after finishing work, disconnect the coffee maker from the electric power supply. network, remove the circular changeover device. Wash it together with the cooking vessel and dry it. The coffee maker must not be left running unattended.
Electric non-tipping cooking boiler KPE - 100 It is a welded structure consisting of - a cylindrical cooking vessel; - external boiler covered with thermal insulation and lining; The closed space between the cooking vessel and the outer boiler serves as the steam-water jacket of the boiler. A steam generator is welded to the bottom of the outer casing, inside of which there are 6 heaters, a water level tap, and a “dry running” protection electrode. The cooking vessel of the boiler is closed from above with a hinged lid, equipped with a spring counterweight to hold it in open position. A tight fit of the lid to the cooking vessel is ensured by a heat-resistant rubber gasket placed along the annular groove. The cover is secured tightly using hinged bolts. A drain valve with a mesh is installed to drain the liquid from the cooking vessel. The boiler is equipped with control, measuring and safety valves; it serves to control and regulate the amount of steam pressure in the cooking vessel and the steam-water jacket.
The boiler is equipped with: - ELECTROMAGNETIC PRESSURE GAUGE – installed on boilers, with which you can automatically set the pressure level in the steam-water jacket. The pressure gauge has 3 arrows. One is movable and two are fixed, which are moved using a special key. Before starting work, the arrows are set to the upper and lower limits of the steam pressure in the jacket. - The moving arrow shows the pressure in the steam-water jacket. - When the steam generator is turned on, the steam pressure in the steam-water jacket begins to increase, and when the upper pressure level is reached, the moving arrow coincides with the stationary one, their contacts close, and the boiler 1 liter automatically switches to 1/6 power. When the pressure in the steam-water jacket decreases, the boiler switches again to maximum power. - DOUBLE SAFETY VALVE – consists of two valves STEAM and VACUUM, which serve for emergency release of steam from the steam-water jacket when it rises to the upper limit and eliminate the vacuum in it after the boiler has finished operating. - When the pressure in the steam-water jacket increases above the permissible value, the steam escapes into the atmosphere through the steam valve.
The vacuum valve opens under the pressure of outside air when a vacuum is formed in the jacket as it cools and condensation forms. LEVEL CAP – installed in the steam generator and controls the upper water level. The lower water level is controlled by a “DRY RUN” ELECTRODE. The TURBILE VALVE is installed on the top of the boiler lid and protects the cooking vessel from increasing pressure in it. As the pressure increases, steam enters the housing and begins to rotate the turbine. FILLING FUNNEL WITH SHUT-OFF VALVE – designed for filling the steam generator with distilled or boiled water and releasing air at the start of boiler operation. A pipeline with hot and cold water is connected to the boiler. A control station with “START” and “STOP” buttons, signal lamps, relays, an operating mode switch, and “Automatic operation” and “Heating up” toggle switches are installed on the wall next to the boiler.
Cooking boiler KPE – 100: 1 – steam generator, 2 – pedestal; 3 – level tap; 4 – drain valve 5 – lining; 6 – boiler body; 7 – cooking vessel; 8 – electric contact pressure gauge; 9 – valve – turbine; 10 – cover; 11 – union screw 12 – filler funnel; 13 – safety valve; 14 – counterweight; 15 – pipelines.
Electric tilting digester boiler KPE - 60 § Consists of: a cylindrical cooking vessel made of stainless steel, an outer casing covered with thermal insulation and lining. The space between them is a steam-water jacket. § A removable bottom is attached to the lower part of the outer casing, in which three heaters and a “dry running” electrode are installed. § The boiler body is strengthened by means of two axles on a cast-iron fork-shaped frame and can be rotated around a horizontal axis. § On the right side of the frame there is a worm gear flywheel for tilting the boiler during unloading of the cooking vessel. § A safety valve with a lever and a condensate collector, an electrical contact pressure gauge and a funnel with a tap are located on the reinforcement stand. § The boiler has automatic protection of the heaters against “dry running”. § There is an automatic disconnection of the shadows from the electricity. networks when the boiler overturns.
Digestive boiler KPE – 60 1 – cooking vessel; 2 – outer casing; 3 – steam-water jacket; 4 – bottom – disk of the outer casing; 5 – heating elements; 6 – spout; 7 – removable cover; 8 – outer casing; 9 – thermal isoline; 10 – cast iron fork-shaped bed; 11 – bed stand; 12 – mechanism for turning the boiler; 13 – flywheel with handle; 14 - water pipe; 15 – water shut-off valve; 16 – rotary tube – head; 17 – level tap; 18 – pressure gauge; 19 – double safety valve; 20 – filling funnel.
Rules for operating boilers Before starting work, check the sanitary conditions. Those. Condition, grounding, water level in the steam-water jacket; to do this, open the control tap; if water does not flow, add distilled or boiled water to the steam generator through the filling funnel until it comes out of the tap. Check the operation of the turbine valve, then check air valve or funnel stopcock. Using a special key, the upper and lower limits of the steam pressure in the steam-water jacket are set on the pressure gauge. Check the integrity of the rubber gasket of the cover and the condition of the hinged screws. Products are loaded into the cooking vessel, closed with a lid, securing it with screws. Fill the boiler to 80% of the volume. Set the toggle switch to the desired mode and turn on the boiler and press the “Start” button. After finishing work, disconnect the boiler from the power supply with the “Stop” button. Before opening the boiler lid, release steam from the cooking vessel by lifting the turbine up to full capacity, then loosen the screws and fold back the lid without jerking. After unloading the product, the cooled cooking vessel is washed with hot water and wiped with a dry cloth.
Stationary electric food warmer MSESM-3 Designed for short-term hot storage of first courses in stovetop boilers. It consists of a frame to which a frame and two tables are attached. The upper table has a serving shelf, and the lower table has three round electric burners. Turning on the food warmer and regulating the power of the burners is carried out by a four-position switch installed on the control panel. The food warmer is installed on legs that are adjustable in height, and has a shelf rigidly mounted on the top table. The front panel has a socket for connecting heating devices (a trolley with a squeezing device for plates).
Operating rules § § § Before working with the food warmer, you must familiarize yourself with its control elements, as well as the operating instructions. Operating personnel must undergo special training and safety instructions. During operation, the following requirements must be met: monitor the serviceability of the grounding device; monitor the sanitary and technical condition of the food warmer and, if any malfunctions are noticed, disconnect it from the network and turn it back on only after all malfunctions have been eliminated; It is strictly forbidden to connect the food warmer to the electrical network without grounding and leave it unattended; do not leave burners unloaded with food for a long time; When carrying out sanitary treatment or repair of the food warmer, you must first disconnect it from the power supply. To heat the burners to operating temperature, you must set the switch knobs to position 3 (high heat). After heating the burners, turn the switches to the required temperature. You need to make sure that no liquid gets on the heated burners. You should turn off the burners a few minutes before finishing work.
Stationary electric sectional modulated food warmer MSESM - 50 Designed for short-term hot storage of main courses, side dishes, sauces with their subsequent sale on distribution lines. Available with indirect heating. Dishes are stored in steam dishes heated by saturated steam. The shape of the food warmer is made in the form of rectangular or cylindrical vessels of various capacities depending on the type of food warmer. The use of steam instead of water as a coolant significantly improved the thermal technical characteristics of the devices, reduced their heating time, led to uniform heating of the heating pots along the height, and improved the conditions for sanitary processing of the devices. The water is heated by heaters. § 1 pot; 2 legs; 3 base; 4 door; 5 control panel; 6 water supply valve; 7 – socket, 8 red signal lamp; 9 package switch; 10 signal green lamp; 11 switch.
§ Protection of heaters from “dry running” is provided by a pressure switch, which, when activated, turns off the heaters of the steam generator, and a red signal light lights up on the control panel. § Non-sauce dishes are stored on baking sheets in a heating cabinet installed at the bottom of the bain-marie. The heating cabinet is heated by tubular electric heaters, the power of which is controlled by a packet switch. § Normal operation of food warmers is ensured when steam is formed in the steam generator 10 - 15 minutes after switching on, and after 40 minutes the air temperature in the food warmers reaches 80 °C, in the heating cabinet - at least 60 °C. § During operation, special attention should be paid to the condition of the control unit of the electric circuit of the food warmer. All food warmers operate from a three or four-wire electrical network with grounding.
Refrigerating cabinets By design, all these cabinets have frame structure. In the cooled part of the cabinet, the frame is double-sheathed on all sides: on the outside with sheet steel, and on the inside with sheet aluminum or stainless steel sheets. Thermal insulation is laid between the skins. The engine room is not insulated. It has a casing on the sides that is common with the outer side casing of the cooled chamber. At the front, the engine room is closed with a removable lattice or solid metal shield. The rear side of the engine room is either covered with a grill or open.
. § The doors of the refrigerated chambers are double-lined and thermally insulated. The tight fit of the door is ensured by a profile gasket and a special shutter. WITH outside cabinets are painted white. In the refrigerated chambers of the cabinets, removable lattice metal shelves are installed to place products. The inside of the chamber is illuminated by incandescent lamps. The lamps turn on automatically when the cell doors are opened. § The evaporator is installed in the upper part of the chamber, and the hermetic refrigeration unit is located below, in the engine room. § Temperature relay sensor regulates automatic operation refrigeration machine in the range from 1 to 3˚С.
§ Rules for the operation of refrigeration equipment § § § § Refrigeration equipment is assigned to a specific employee who monitors its proper operation and technical condition. It is not recommended to overload the refrigerated volume of products, as this worsens storage conditions. Products whose temperature does not exceed ambient temperature should be placed in the cooling chamber. Hot foods increase air humidity, which leads to the formation of frost or ice on the evaporator. It is strictly forbidden to clean the frost evaporator with a knife or scraper, as this may break the tightness of the system. To create proper temperature regime storage, it is necessary to open the loading doors as little as possible to prevent the influx of warm air. The refrigerator compartment must be grounded, and current-carrying parts refrigeration machines covered with a protective casing. It is necessary to periodically sanitize refrigeration equipment and carry out current repairs. Maintenance of refrigeration units is carried out by a mechanic, whose duties include: checking the cooling system, adjusting automation devices, periodically checking the temperature regime, and carrying out minor routine repairs.
