Scheme of a hot dining room restaurant or restaurant: a list of equipment, inventory

One of the most important premises in each institution of public catering is a hot shop. The place where most of the technological processes necessary for preparing main courses are carried out, has several variations of its device, which depend on the format of the enterprise itself.

So, the equipment of the hot shop in the restaurant is very diverse and gives the opportunity to prepare a wide range of dishes at the same time. The dishes are served in small (or even in individual) quantities, based on the wishes of each client. While the kitchen of a large public canteen assumes the uninterrupted delivery of complex dinners of several varieties and in large volumes, which, naturally, determines the specific nature of its arrangement.

general characteristics

In the kitchen, cooking broths, sauces, slicing and mixing salads, temperature processing of semi-finished products, frying and quenching of meat and vegetables. Hot shop inventory In a large institution should also provide the possibility of baking bread, rolls and confectionery products, brewing hot drinks and issuing other gastronomic delights. In addition, it usually processes ingredients intended for snacks or desserts.

The scheme of the hot shop and its location in the building relative to other premises primarily depends on the volume of food produced. An institution with several dining rooms can include several kitchens, as well as one large, located on the same floor with a hall with the largest number of seats. At the same time, the hot shop should have free access to the warehouse, the shop floor, the sink and, of course, to fit perfectly into the distribution system.

The kitchen arrangement includes the assembly of equipment for heat treatment, as well as the connection of electrical and mechanical appliances, electronic scales, desktop mechanisms for preparing complex dishes with a large number of ingredients.

Requirements for the location of equipment

The scheme of the hot shop directly depends on its strategic location. In addition to all of the above, in the immediate vicinity of it there should be a spacious and convenient washroom with a large number of sinks for cleaning kitchen utensils and tableware. The refrigeration cabinet is medium temperature located strategically - in front of the window of food delivery to the kitchen.

The height at which the ceiling of the room is located should exceed 3 meters. To paint the walls and other surfaces, the paint of light tones is more often recommended. In addition, often installed panels with ceramic lining at a level of 1.7 m from the floor. The materials used to finish the hot shop must have sufficient water resistance, easy to clean and have a structure that prevents slipping.

Organizing your workplace, the chef of the hot shop should use the equipment installed by the sections, which makes it possible to significantly save the working surface and combine the cooking processes.

Organization of the workspace

In accordance with the capacity of the institution and the dimensions of the kitchen, the equipment of the hot shop can be located in different ways. In rooms with a small area, it is located along walls that are equipped with strong forced ventilation. In parallel, the line can often be equipped: a stainless steel table, as well as surfaces for inspection, dressing, processing and preparation of products. In large areas, as a rule, there is not one, but a number of jobs for the current chefs. In such cases, the zoning of space occurs depending on the specifics of the activity. One cook of a hot shop is engaged in the preparation of soups. The other is second courses, etc.

In the zone of cooking liquid dishes, as a rule, there are placed a cooking pot, pots of various capacities, frying pans, a table and other equipment from the category of small-scale mechanization equipped with a special bath and other devices.

Particular attention in restaurants is paid to the speed of issuing ready-made portioned dishes. From the equipment in the kitchen of the dining rooms, there is usually a refrigerating cabinet medium temperature for cooling the products. And also cutting boards, containers for spices, cooking boilers and a rack.

Equipment for hot shops

The main requirement for the equipment of the workshop for cooking hot dishes is the effectiveness of the working space and creating the most productive balance that fully meets the professional needs of the kitchen, depending on its specifics. In this regard, in such premises are used:

• Table cutting;
• Refrigerating cabinet;
• electronic balance;
• Boiler for cooking;
• Whippers, etc.

The most productive work of the staff helps to optimize the surfaces for frying, grills, devices combining steaming and high temperatures, oven ovens, cabinets for workpieces based on dough, etc. In general, the scheme of the hot shop includes all sorts of features, depending on:

• Type;
• Area;
• Frequency and saturation of visits.

In the most optimized room for cooking, there should be both a table scales and large floor - with a dial. Not so long ago, the main heat equipment of the kitchen was gas or electric cookers. To date, professional steam-based boilers for cooking all types of dishes, electric surfaces for frying, special ovens for cooking shish kebab etc. are becoming increasingly popular.

Safety of hot shops

Since it is a great honor to work in the kitchen to operate high-temperature appliances, special attention is paid to safety precautions, in addition to the usual standards of sanitation. The most common of its rules are the following:

• Dismantle, clean and lubricate equipment strictly after disconnection and when disconnected from power sources;
• In a container with hot fat (for example, a cooking boiler) only dry products are loaded, the bookmark is only carried out in the forward direction ("from oneself");
• Containers with a boiling liquid weighing more than 15 kg, it is recommended to remove from the plate only in pairs.

Knowledge of these rules is subject to regular inspection, as well as the scheme of the workshop, as well as compliance with fire safety standards. The latter is one of the most important working conditions in a hot shop. To this end, everyone who enters the kitchen is given special training. An unscheduled test of knowledge of fire safety rules is carried out in each individual case, when production technology changes and new equipment is acquired.

Ventilation in a hot shop

The air exchange system in the kitchen of the restaurant or dining room differs dramatically from the same device in industrial or residential premises. In this case, the ventilation system in the hot shops of each catering establishment also has its own characteristics, depending directly on its profile. So, for example, in a small cafeteria or a dining room with a small capacity, where there is only a table of scissors and floor scales of all the extensive list of professional equipment, there is no need for abundant air circulation, which can not be said about institutions for several dozen places.

A special approach is the organization of a ventilation system in the kitchen of the restaurant, in which there are halls for hookah smoking or tobacco consumption in general. If, for example, in a hot pizzeria shop it is quite enough to provide air exchange with the help of a supply and exhaust system for the organization of venting and sleeves, then in a large and serious institution without complex special equipment is indispensable. High concentration of hot vapors, products of food temperature processing and combustion - all this requires not just an elementary circulation of air, but powerful ventilation in the form of a serious engineering system.

Designing a hot shop

To achieve the most productive results in the design of the kitchen should pay due attention to a whole list of parts. Since the main task is to ensure compliance with all technological standards and create maximum comfort for the work of personnel, the project must necessarily include the layout of all equipment.

The kitchen is often located so that its windows are on the north side. Equipment in this case must be installed in order to provide the most comfortable and efficient chain through which all the processes provided by the technology will be properly implemented. Great importance is attached to the observance of sanitary and technological rules imposed on such premises, as well as compliance with the high requirements of procedures for processing products. The scheme of the hot shop includes cold and hot water supply, as well as ventilation hoses, hoods and air vents.

Ensuring safety at work

The basic requirements for work on each specific equipment come, firstly, from its device. High-temperature devices that present a hazard are allowed to be exploited only after appropriate instruction. Near such equipment, a fire extinguisher must always be located, which is marked on the diagram. Moreover, the fire-fighting set of tools should be located in each room of the hot shop. It also requires a box with a sufficient amount of sand.

Instruments that involve working at high temperatures (for example, a cooking boiler) 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. That necessarily implies adherence to the relevant rules when designing the premises and the location of such equipment in accordance with all fire regulations.

The width of the corridor corridors and the number of exits from the building, representing in their totality the evacuation routes in case of fire, must comply with very specific established norms. The scheme of such ways, as a rule, is placed in a prominent place in the hot shop, and is also included in its approved plan.

Preparatory procedures

After signing the lease contract for the premises where the catering establishment will be located, the lessor must have all the available technical documentation. The composition of it must necessarily include the plan of the BTI, on the basis of which, and it is necessary to begin designing and drawing up the scheme of the hot shop.

First, you need to contact a qualified technician who will perform all necessary measurements. Only after that you can start planning the technology, which will work the shop. Having ready drawing, it is necessary to be defined with a choice of the building firm and suppliers of the specialized equipment. Almost all firms engaged in the sale of such equipment, in parallel are engaged in the provision of services for the development of projects, focusing on specific tasks that the customer sets himself, planning his company.

The most common mistake of beginning restaurateurs is the construction of an institution without a ready technological project. In this case, the workers begin to organize the wiring and the water supply system without looking at any plan, which ultimately, of course, leads to the inability to provide the work of the staff with adequately assigned tasks.

Common Errors

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 that indicates when it was approved and the signature of the originator. Such an approach will help to protect the customer from various kinds of troubles. For example, from such as conducting work on the irrelevant plan, which fell into the hands of the builders due to a misunderstanding.

The most common mistake is the search for technology to organize production on the Internet. An attempt to find a suitable scheme of a hot shop on the Net, relying on the similarity of the sphere 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 (however qualitative it may be) is completely inapplicable at the same time. The main reason for this is the fact that all catering enterprises (even those that have the same format) are individual: different manufacturers and equipment quality.

Technological project

The technological project is one of the main stages on the way of creating an enterprise of any format. His tasks include answers to questions regarding the location of the hot shop in accordance with all existing standards, the layout of the premises, taking into account considerations of convenience and economy. The technological project avoids the intersection of raw material flows and finished products and makes the work of the hot shop the most constructive.

Production facilities occupy more than 40% of any serious enterprise. A competent calculation of all the necessary nuances helps to avoid unnecessary costs associated with the acquisition of excessively productive and energy-intensive equipment, which is not needed, and eliminates the loss of customers.

A competent designer is able to solve the problem with the rational arrangement of equipment in such a way that every centimeter of the room will be used as efficiently as possible. Usually for such work experts are involved, who know the peculiarities of cooking and are well versed in a wide range of equipment.