Is a hot shop. The place in which most of the technological processes necessary for preparing main dishes are carried out has several variations in its structure, which depend on the format of the enterprise itself.
Thus, the equipment of the hot shop in a restaurant is very diverse and makes it possible to prepare a wide range of dishes at the same time. Food is served in small (or even single) quantities, based on the wishes of each client. Whereas the kitchen of a large public canteen requires the uninterrupted delivery of set meals of several varieties and in large volumes, which, naturally, determines the special specifics of its structure.
general characteristics
The kitchen prepares broths, sauces, cuts and mixes salads, heats semi-finished products, frying and stewing meat and vegetables. The hot shop inventory of a large establishment should also provide the ability to bake bread, rolls and confectionery, brewing hot drinks and dispensing other gastronomic delights. In addition, it usually processes ingredients intended for snacks or desserts.
The layout and its location in the building relative to other premises primarily depends on the volume of dishes produced. An establishment with several dining rooms may include both several kitchens and one large one located on the same floor with the hall with the largest number of kitchens. seats. At the same time, the hot shop must have free access to the warehouse, the procurement workshop, the washing facility and, of course, fit perfectly into the distribution system.
The kitchen setup includes the assembly of equipment for heat treatment, as well as the connection of electrical and mechanical devices, electronic scales, and tabletop mechanisms for preparing complex dishes with a large number of ingredients.
Requirements for equipment location
The layout of a hot shop directly depends on its strategic location. In addition to all of the above, in the immediate vicinity there should be a spacious and convenient washing area with a large number of sinks for cleaning kitchen utensils and tableware. The medium-temperature refrigeration cabinet is located strategically - opposite the food supply window to the kitchen.
The height at which the ceiling of the room is located must exceed 3 meters. Light-colored paint is often recommended for coating walls and other surfaces. In addition, panels with ceramic cladding are often installed at a level of up to 1.7 m from the floor. The materials used for finishing the hot shop must be sufficiently waterproof, easy to clean and have a structure that prevents slipping.
Organizing your workplace, a cook in a hot shop must use equipment installed in sections, which allows for significant savings in working surface and combines food preparation processes.
Workspace organization
Depending on the capacity of the establishment and the dimensions of the kitchen, the hot shop equipment can be located differently. In rooms with a small area it is placed along walls equipped with strong forced ventilation. In parallel, a line is often equipped: a stainless steel table, as well as surfaces for inspection, cutting, processing and preparation of products. In large premises, as a rule, there is not one, but a number of workplaces for working chefs. In such cases, zoning of space occurs depending on the specifics of the activity. One cook in the hot shop prepares soups. Another - main courses, etc.
In the area for preparing liquid dishes, as a rule, there are placed a cooking pot, pots of various capacities, frying pans, a table equipped with a special bath and other devices, and other equipment from the category of small-scale mechanization.
Special attention Restaurants pay attention to the speed of dispensing ready-portioned dishes. The equipment in canteen kitchens usually includes a medium-temperature refrigeration cabinet for cooling food. As well as cutting boards, spice containers, cooking pots and shelving.
Equipment for hot shop
The main requirement for the equipment of a hot food preparation workshop is the efficiency of the workspace and the creation of the most productive balance that fully meets the professional needs of the kitchen, depending on its specifics. In this regard, in such premises the following are used:
- cutting table;
- refrigerator;
- electronic balance;
- cooking pot;
- beaters, etc.
The most productive work of staff is helped by optimizing frying surfaces, grills, devices that combine steaming and high temperatures, ovens, cabinets for dough-based products, etc. In general, the hot shop design includes various features depending on:
- type;
- squares;
- frequency and intensity of visits.
The most optimized cooking room should have both table scales and large floor scales with a dial. Not long ago, gas or electric stoves were the main heating equipment in the kitchen. Today, professional steam-based boilers for preparing all types of dishes, electric frying surfaces, special ovens for cooking barbecue, etc. are becoming increasingly popular.
Hot shop safety
Since the great privilege of working in a kitchen is the operation of high-temperature appliances, special attention is paid to safety precautions in addition to the usual sanitation standards. The most common of its rules are the following:
- dismantling, cleaning and lubricating equipment is allowed strictly after it has been turned off and when disconnected from power sources;
- only dry products are loaded into containers with hot fat (for example, a cooking pot), and loading is carried out only in the forward direction (“away from you”);
- containers with boiling liquid weighing more than 15 kg are recommended to be removed from the stove only in steam.
Knowledge of these rules is subject to regular checks, as is the workshop layout, as well as compliance with standards fire safety. The latter is one of the most important conditions work in a hot shop. For this purpose, everyone who enters the kitchen undergoes special training. Unscheduled testing of knowledge of fire safety rules is carried out in each individual case when production technology changes and new equipment is purchased.
Ventilation in a hot shop
The air exchange system in a restaurant kitchen or canteen is very different from the same device in industrial or residential premises. At the same time, the ventilation system in the hot shops of each catering establishment also has its own characteristics, which depend directly on its profile. So, for example, in a small cafeteria or canteen with a small throughput, where from the entire extensive list of professional equipment there are only a cutting table and floor scales, there is no need for abundant air circulation, which cannot be said about establishments with several dozen seats.
The organization of a ventilation system in the kitchen of a restaurant that has rooms for smoking hookah or consuming tobacco in general deserves a special approach. If, for example, in the hot shop of a pizzeria it is quite enough to ensure air exchange using a supply and exhaust system for organizing vents and hoses, then in a large and serious establishment it is impossible to do without complex special equipment. A high concentration of hot vapors, products of thermal processing of food and combustion - all this requires not just basic air circulation, but powerful ventilation in the form of a serious engineering system.
Hot shop design
To achieve the most productive results when designing a kitchen, you should pay due attention to a whole list of details. Because the main task are to ensure compliance with all technological standards and create maximum comfort for the work of personnel, the project must certainly include a layout of all equipment.
The kitchen is often located so that its windows are on the north side. The equipment in this case must be installed sequentially in order to provide the most comfortable and efficient chain through which all processes provided for by the technology will be properly implemented. Great value At the same time, attention is paid to compliance with sanitary and technological rules for such premises, as well as compliance with the high requirements of product processing procedures. The hot shop layout includes cold and hot water supply, as well as ventilation hoses, hoods and vents.
Ensuring safety at work
The basic requirements for working on each specific equipment come, firstly, from its design. High-temperature devices that pose a danger may only be used after appropriate instruction. A fire extinguisher must be located near such equipment, which is marked on the diagram. Moreover, a fire safety tool kit should be located in each room of the hot shop. You also need a box with a sufficient amount of sand.
Devices that require operation at high temperatures (for example, a digester) are actively used in every hot shop. In large restaurants, their operation requires the use of different types of fuel, from natural coal to gas for heating. Which certainly involves following the relevant rules when designing a room and placing such equipment in accordance with all fire safety standards.
The width of the passage corridors and the number of exits from the premises, which together represent evacuation routes in case of fire, must correspond to very specific established standards. A diagram of such paths, as a rule, is placed in a visible place in the hot shop, and is also included in its approved plan.
Preparatory procedures
After signing a lease agreement for the premises in which the catering establishment will be located, you should request from the lessor all available technical documentation. It must certainly include a BTI plan, on the basis of which it is necessary to begin designing and drawing up a diagram of the hot shop.
First, you need to contact a qualified specialist who will take all the necessary measurements. Only after this can you begin to plan the technology by which the workshop will operate. Having a ready-made drawing, you need to make a choice construction company and suppliers of specialized equipment. Almost all companies involved in the sale of such equipment are simultaneously engaged in providing project development services, focusing on the specific tasks that the customer sets for himself when planning his enterprise.
The most common mistake novice restaurateurs make is building an establishment without a ready-made technological project. In this case, the workers begin to organize the electrical wiring and water supply system without regard to any plan, which ultimately, of course, leads to the inability to ensure that the personnel work adequately to the assigned tasks.
Common Mistakes
An equally important requirement when planning a hot shop is the competent organization of registration of all construction documents. Thus, each version of the drawing must have a number indicating when it was approved and the signature of the originator. This approach will help subsequently protect the customer from all sorts of troubles. For example, from such as carrying out work according to an irrelevant plan that fell into the hands of builders due to a misunderstanding.
The most common mistake is to search for production management technology on the Internet. An attempt to select a suitable hot shop scheme on the Internet, relying on the similarity of the field of activity, leads to the fact that the future restaurateur orders it from an unfamiliar person and pays a lot of money for it. The resulting material (no matter how high-quality it may be) turns out to be completely inapplicable. The main reason for this is the fact that all catering enterprises (even those that have an identical format) are individual: different manufacturers and quality of equipment.
Technological project
Technological project- this is one of the main stages on the path to creating an enterprise of any format. His tasks include answering questions regarding the location of the hot shop in accordance with all existing standards, planning the premises, taking into account considerations of convenience and economy. The technological design allows avoiding the intersection of raw material flows and finished products and makes the work of the hot shop more constructive.
Production premises occupy more than 40% of any serious enterprise. Competent calculation of all the necessary nuances helps to avoid extra costs associated with the purchase of overly productive and energy-intensive equipment that is not needed, and eliminates the loss of customers.
A competent designer is able to solve the problem of rational arrangement of equipment in such a way that every centimeter of the room is used as efficiently as possible. Typically, specialists who know the specifics of cooking and are well versed in a wide range of equipment are hired for such work.
Correct organization of hot shop work can save usable space, increase labor productivity and revenue. Before purchase technological equipment It is necessary to accurately determine the kitchen design, approve the arrangement of equipment, its quantity, dimensions, productivity, power.
Organization of a hot shop. Basic Steps
Each establishment owner and each chef has his own vision of organizing the work process, but there are a number of primary principles that are important to take into account.
The hot shop is the center of a professional kitchen, the place where all dishes are prepared, semi-finished products are produced and prepared. It should be located next to the food distribution area and washing areas, and have a convenient location in relation to the warehouse and preparation premises.
Premises requirements
The room should have natural lighting, supplemented by artificial lighting to fully illuminate work areas and avoid distortion of the color of products and dishes. The finishing of walls and floors should be made of materials that are easy to clean. It is important that the floors are non-slip and the height of the ceilings is at least 3 meters. The optimal room temperature is no more than 23 degrees.
How to arrange hot shop equipment
Linear arrangement is the most convenient option, which has been proven in practice, and it also saves production space by 25%. When arranging, it is important to take into account the technological process of preparing dishes, and accordingly, you should think through the menu in advance. In this case, it is possible to arrange in the format of an island or one or several technological lines, for example
- line 1 – for first courses
- line 2 – for side dishes, main courses, sauces
For convenient use, the standard distance from the floor to the working surface is 850 or 900 mm. The passages between equipment must be at least 90 cm. This will allow staff to freely move around the kitchen, bend over, and carry food and equipment.
Organization of a hot shop includes ensuring proper escape of hot air, steam and odors. Exhaust hoods with grease traps must be installed above heating equipment. The umbrella should protrude 10 cm to the side of the heating equipment, 10 cm in front of the stoves, 20 cm in front of the stoves.
Hot shop equipment from Kitchen Academy
Every enterprise Catering has its own production program, the successful implementation of which is influenced by:
- personnel qualifications
- quality of products
- convenient kitchen layout
- reliability of professional equipment
For a restaurant with 100 seats, Academy Kitchen offers the following hot shop equipment:
Important about safety
Compliance with safety regulations, availability of medical records for staff, timely maintenance of equipment are not just formalities, but natural factors in the operation of a catering enterprise.
Be successful and confident in your business, consult and complete hot shop equipment with Kitchen Academy!
- This is one of the premises that catering establishments are equipped with. This is where the cooking processes take place. Basics purpose of hot shop– preparing hot courses first and second. Among the varieties of this production are restaurant hot shop, where dishes are made to order. The scope of work here is not so great, but the workshop needs a variety of equipment to satisfy any food needs of visitors. On the other hand, it is considered less demanding on the variety of equipment hot canteen shop, designed for cooking according to a pre-developed menu. Dishes here are prepared not in single portions, but in complex batches, which creates a certain specificity in the work.
Organization of hot shop work
Hot shops are an integral part of any catering enterprise. They are present in almost any cafe, restaurant, canteen, etc. Organization of a hot shop includes a set of thermal and electromechanical equipment for preparing various dishes, which include first courses and second courses. Organization of hot shop work includes different features related to: type of kitchen, area, number of people eating, etc. The work of the hot shop is traditionally organized in one and a half to two shifts, depending on the work schedule of the establishment itself. The workshop is equipped necessary equipment for preparing all main types of dishes offered on the menu (first courses, second courses, frying, boiling, stewing, baking, etc.).
Equipment for hot shop
Equipment for hot shop– thermal, refrigeration, electromechanical and neutral. It allows you to effectively distribute space and create well-balanced work areas, depending on your specific needs. The Hot Shop uses equipment and tools for preparing first courses - cooking kettles (tipping, non-tipping), steamers, etc. For preparing second courses: frying surfaces, grills, combi ovens, convection ovens, proofers, etc. The use of modern technological equipment in the hot shop can significantly optimize the work of personnel, as well as reduce processing and cooking time.
Hot shop design
Beginning hot shop design, many details need to be taken into account. The main task is to comply with all technological standards and at the same time create comfortable working conditions for personnel. Hot shop project necessarily includes a specific layout for each type of thermal equipment, electromechanical, refrigeration, neutral, etc.
Hot shop safety
Regular use of heating equipment requires workers to strictly adhere to certain norms and rules safety precautions. No less important are sanitary and hygienic standards, the implementation of which is mandatory for all catering establishments.
The heart of any food establishment, be it a canteen, cafe or restaurant, is the hot shop or kitchen, where highly qualified chefs “conjure” their masterpieces. But, regardless of their experience and skills, a professional kitchen must organize an effective process for the production of food service products, which directly depends on the correct selection and installation of all the necessary thermal, electromechanical and auxiliary equipment.
A hot shop is provided in all food enterprises, both procurement and pre-cooking, regardless of their capacity and the range of dishes produced. It is the central production site, where all types of heat treatment of products (frying, boiling, baking) are carried out for the preparation of first, second and third courses supplied for distribution. Heat treatment of vegetables, meat, fish, and seafood is also carried out here, which are sent to a cold shop for further production of salads and snacks. In the hot shops of pre-processing food enterprises, the production of flour products can be organized and equipment for kneading, molding, proofing and baking can be installed.
Requirements for the hot shop premises
The space-planning solutions of the hot shop should ensure the rapid supply of semi-finished products from vegetable and meat shop, convenient connection with the cold shop, distribution and dining rooms, which helps reduce the time spent moving products. Kitchen and tableware washing stations are located near the hot shop.
The height of the walls of the hot shop should not be less than 3 meters. To ensure hygiene, they are painted with light-colored paint and have panels lined with ceramic tiles no lower than 1.7 meters. The flooring material must be waterproof, non-slip and easy to hygienically treat. Hot and cold water supply must be provided in the hot shop. In the absence of a centralized hot water supply, flow-through boilers are installed or digester boilers are used to produce boiling water. Particular attention is paid to the lighting of the hot shop, which should be sufficient so as not to distort the color of the finished dishes, which is one of their quality indicators. Natural lighting should be supplemented by artificial lighting and uniformly illuminate the working area of the hot shop cooks.
A hot shop is a room where, during production process a significant amount of heat, vapors and gases are released, for the removal of which a supply and exhaust ventilation system must be provided. However, it is not enough to maintain an optimal microclimate at the chefs’ workplaces, so an exhaust hood must be installed above each piece of heating equipment. The recommended air temperature for hot shops is no higher than 25°C.
Determination of the hot shop production program
The production program of the hot shop is determined on the basis of the menu plan, as well as requests from buffets, culinary stores and other branches. Strict implementation of the hot shop production program depends on the following factors:
- rational organization of workplaces;
- timely provision of necessary products and semi-finished products;
- equipped with modern technological equipment;
- availability of qualified personnel.
The work of the hot shop is always coordinated with the operating hours of the dining room, taking into account the methods used to serve consumers, based on which the cooks’ schedule is determined. At the beginning of the working day they receive products in accordance with production program And technological maps, which indicate stowage standards, select the necessary equipment and begin to directly perform their duties.
Technological processes of the hot shop
The main technological operation of a hot shop is the heat treatment of products for the preparation of a certain range of dishes. In accordance with this, the workshop has two main technological lines:
- for preparing first courses;
- for preparing main courses, side dishes, sauces and drinks.
Technological line for preparing first courses
Preparation of first courses includes:
- preparing broths;
- preparing first courses.
In accordance with this, areas are distinguished where they are produced:
- preparing products for heat treatment;
- preparing broths;
- preparing first courses.
The production line is equipped with a production table, a washing bath, hanging shelves for equipment, kitchen racks for storing a small supply of food, as well as one or more digester kettles in which broths, soups, and drinks are prepared.
Broths, both regular and concentrated, can be prepared in advance and stored in refrigerated chambers, which contributes to the rational use of boilers.
In small catering establishments, as well as in restaurants, where first courses are prepared according to demand, stove-top boilers are used for cooking them, and the cook’s workplace is equipped with electric stoves. To calculate the required volume of stationary and stove-top boilers, take into account the number of dishes to be prepared, as well as the norms for laying all products.
Electric frying pans or frying surfaces can be installed to saute vegetables, which is necessary for preparing soup dressings.
A small amount of sautéed vegetables is prepared in stovetop frying pans or saucepans. Based on the required number of dishes to be prepared in cookware, calculate the number of burners of electric or gas stoves.
Technological line for preparing second courses
Catering enterprises, as a rule, offer consumers a wide range of main courses, as well as side dishes and sauces for them. All these dishes require both simple and combined types of heat treatment, for which a technological line is organized and equipped with thermal, electromechanical and neutral equipment. Depending on the specifics of the canteen, cafe, restaurant, as well as the capacity, from one to several technological lines can be organized on which cooking, frying (both in the main method and in deep frying) and baking of products are carried out. To organize workplaces, electric stoves, frying pans or frying surfaces, ovens, deep fryers, and combi ovens are installed. The hot shop equipment is located along the technological process and is supplemented with neutral tables for carrying out auxiliary operations. It can be placed either along the walls or in an island manner, when two or more parallel lines of certain types of heating equipment are installed in the center, and production tables and shelving are placed around the perimeter of the workshop.
If necessary, electromechanical equipment is installed in the hot shop, which is used for cutting vegetables and wiping products ( mashed potatoes and pureed soups), mixing ingredients and kneading dough. You can install a universal kitchen machine that performs all these technological operations efficiently and effectively.
In small catering establishments, given the small volume of products produced, it is advisable to install specialized heating lines of the “Tavern” or “Tradition 2008” type, which are compact and functional. With their help, they organize the preparation and short-term storage of main courses and side dishes. Heating lines are completed depending on the production needs of the hot shop.
In the kitchen of specialized enterprises, the following equipment is installed to carry out technological processes: in a kebab shop - a kebab maker, in a pancake house - a pancake machine, in grill bars - a grill for chickens or sausages, in donut shops - a donut machine, etc.
The Petrokhladotekhnika company designs hot shops and equips them with all the necessary equipment. Our catalog presents the most modern and successful models of thermal and electromechanical equipment for professional kitchens from foreign and domestic manufacturers. They are designed for both budget and commercial catering establishments. In addition, our specialists carry out competent installation, testing and service maintenance equipment purchased from us. If you decide to start a business in the food industry or want to improve your enterprise and reconstruct the hot shop, the Petrokhladotekhnika company will provide all the services you need at the highest level.
Catering kitchen traditionally consists of hot, cold, vegetable, flour, washing shops, the structure and size of which depend on assortment, menu, concept, number of seats. But not a single catering enterprise will function without a hot shop, with the exception, probably, of bars, ice cream parlors and the like, because heat treatment of products- this is the main one technological process cooking most dishes. That is why the initial and paramount thing when opening a cafe, bar, restaurant, canteen or any other food establishment is selection of thermal equipment.
First, it is determined whether the main equipment in the kitchen will be electric, gas or induction. Very popular now wood stoves. In Europe, they are often used as the main heating equipment in an establishment and all menu dishes are prepared in them.
If gas is supplied to the enterprise, then you can purchase a gas stove, gas combi oven and other gas equipment for a professional kitchen.
If only electricity is present in the kitchen of a restaurant or cafe, then equipment with an electrical connection will be selected.
Modern equipment allows you to significantly save energy - induction cookers reduce energy consumption by five times, and coal stoves allow you to not use it at all.
The most popular equipment are professional electric stoves, two-, four-, six-burner, with or without an oven. For large volumes of food production, as a rule, a stove with an oven is not enough. Frying and baking cabinets, convection and steam convection ovens are purchased. The listed equipment is also used for baking - confectionery products are baked in steam convection ovens and bakery cabinets.
Thermal equipment for horeca is the main means of production. It is difficult to imagine a canteen or restaurant without hot dishes. Even a small cafe or fast food cannot do without a deep fryer, a small electric stove or a baking oven - depending on the specialization. Only bars in restaurants or hotels and ice cream parlors can do without thermal cooking, as mentioned earlier.
And so, the main manufacturing facility restaurant and canteen - a hot shop where 70% of the range of dishes is prepared.
The key issues when equipping a hot shop are:
- Restaurant menu
- Number of seats
- Expected cross-country ability
- Available energy sources
- Location of the establishment
- Area allocated for hot shop
The concept of the establishment determines the types of equipment that will be used in the hot shop.
To prepare first courses, stoves, wild sauce machines, and cooking pots are used.
For cooking and frying side dishes, stoves, deep fryers, devices for cooking side dishes, tilting frying pans, and frying surfaces are also used. Gastronomic steam convection ovens and combi steamers are also used to prepare side dishes. All of the above is also used for preparing main dishes.
If your establishment offers European cuisine and feeds its guests full meals, then you will make a choice between stoves, ovens, boilers and frying pans. Cooking kettles, tilting frying pans, frying cabinets are large equipment of the average price niche, which is used, for the most part, in canteens with a large number of visitors.
Hotels, restaurants, cafes strive to interest and attract visitors not with speed and cheapness, but with the unusualness and exclusivity of their menu, therefore the restaurant equipment market is constantly updated, dynamic, constantly offering new cooking methods and technological solutions.
Advantages of charcoal ovens and grills:
cheapness energy source,
no need to pay utility companies neither for its connection nor for its use,
the taste of dishes cooked on real fire,
popularity among grill menu visitors.
This category includes Josper coal stoves produced in Ukraine and Spain, wood stoves for pizza made in Bulgaria, charcoal grills - Argentine grill, etc.
Flaws:
Depending on the location - in the city, outside the city, detached, located in a shopping or business center, it is necessary to carefully consider the ventilation system to ensure fire safety.
It is necessary to select equipment that meets the standards, with sufficient wall thickness to maintain the required temperature and parts that are not burnt through constant contact with flame, with a durable and reliable design of moving parts.
The number and types of equipment for a hot shop also directly depend on the area of the workshop. The arrangement must be carried out in accordance with sanitary and fire regulations, with ergonomic requirements for the convenience of staff. Whether it is possible to place the required number of stoves and frying surfaces or whether it is necessary to purchase a multi-level combi oven that can replace them, our designer can advise this when planning the arrangement of equipment in the workshop.
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