Cheburek equipment: overview, specifications, production and reviews

People loved, love and will like fast food. Yes, against the background of universal enthusiasm for a healthy lifestyle such a statement sounds risky, but the fact remains: very few people remain indifferent to the possibility of intercepting something very tasty, fast and harmful on the run. Probably the very first representative of "fast food", originating from the Soviet era - cheburek. Expiring with meat juice, crunchy, burning hot and inexpressibly delicious ... Wanted? You are not alone. On people's love for chebureks can build a good business. Open the point, watch the recipe, the quality of the products, and people will reach out to you. And how to choose the equipment for the production of chebureks - we'll tell you.

Sequence of preparation briefly

Chebureks are fried in a large quantity of fat pies from fresh dough with meat. The whole process of preparation can be described by the following points:

• Dough kneading;
• Preparation of the filling;
• Rolling out the dough;
• Roasting;
• Storage and exhibition;
• Oil purification.

The recipe on which the products will be manufactured can be anything - you could learn it from your grandmother, read on the Internet or overhear from a saleswoman in a bakery. The main thing that chebureks on it turned out delicious. The equipment for chebureks can support any technological map.

Kneading test

Dough for this type of fast food is used fresh. This means that it contains a lot of flour, little water and excludes any baking powder. Roughly speaking, the basic recipe consists of water, flour and salt. Depending on the volume of production, you can knead the dough both manually and with the help of kneaders. And here the subtleties begin: due to a small amount of liquid in the test, it is difficult to mix it. Classic variants for yeast mixtures are not suitable. You will kill them in a record short time too steep heterogeneous test. Flour equipment for chebureks involves horizontal kneading. These are special kneaders that perfectly cope with a frankly dense test, leaving no lumps in it.

The bonus is the fact that the horizontal dough kneader also allows you to prepare and stuffing for the filling.

The volumes of kneaders for small and medium-scale production are the following:

• 15 liters (8 kg of dough for kneading);
• 25 l (17 kg of dough for mixing);
• 30 l (22 kg of dough for mixing);
• 50 liters (43 kg of dough for mixing);
• 60 L (53 kg of dough for mixing).

At the same time, the price varies from 60 to 200 thousand rubles. It should be understood that the amount of the test for batching is not equal to the amount of dough that is mixed in an hour. On average, 3-4 servings per hour are obtained. The easiest kneader for 15 liters will give 60 minutes to 30 kg of unleavened dough.

Preparation of the filling

The filling consists, as a rule, of meat, onions and spices. The first two products must be crushed. For this purpose, such equipment is used for the preparation of chebureks, as an industrial meat grinder. Depending on the capabilities of the working space and the needs of the technologist, it can be either 220 or 380 V. The productivity per hour varies from 80 to 600 kg.

Roll of dough

The cornerstone of all small productions that deal with the fresh test. Roll out the dense mass manually is very difficult, especially if it is necessary to do 8-9 hours a day. Here the output will be rolling for the dough. Without exaggeration, a very important equipment for chebureks, as it provides a uniform thickness of the dough, which affects the quality of the final product. Depending on the size of the finished chebureks and the scale, the following varieties can approach:

• Hand-rolled for dough with a shaft width of 15 cm. Relate, rather, to household. Light, strong and compact, fastened to the table top with a clamp. Because of the shaft, the maximum width of the canvas from the dough will not exceed 15 cm. The price, depending on the manufacturer, varies from 1.5 to 4 thousand rubles.
• Manual dough rolls with a shaft width of 20 cm. This equipment for chebureks is already professional. Size is larger, wear resistance is higher. But, again, you have to turn the knob yourself. The average price is 25 thousand rubles.
• Electric rolling for dough. Depending on the model, the width of the shaft varies from 30 to 80 cm. In such equipment everything is fine, except for the price - it is in the range of 45 to 160 thousand rubles.

Roasting

Chebureks are being cooked in a lot of vegetable oil. To achieve a smooth, rusty crust, it is necessary that they are immersed in fat completely - the principle of "chops in a frying pan" is not suitable here. Products have a small height and considerable area (a large flat patty). Familiar fryers have great depth with modest height and width.
Equipment for roasting chebureks, on the contrary, welcomes the average depth for a large area. You can find it among the models of the thermal line of the brand "Atesi", for example the so-called cheburechnits, which combine the functions of a fryer with more convenient internal dimensions. The average price is 22 thousand rubles.

Storage and exhibition

If you plan to cook products not only on the principle of "fry and immediately gave", but also leave some quantity in a warm form for those who can not wait at all, it is worth purchasing a heat display case. This is a compact desktop equipment for chebureks, which allows you to keep the temperature inside up to 90 ⁰ C. Yes, because of this, the products dries, so you can not store for a long time. Focusing on the needs and budget, you can buy Chinese (20-25 thousand rubles), Russian (30-35 thousand rubles) or European (40-70 thousand rubles) model.

Oil cleaning

There are deep-fryer filtration systems that allow you to clean the used vegetable oil qualitatively for later use.

Of course, this is not the most important equipment for chebureks (the price for it is about 80 thousand rubles), but in conditions of high productivity it can significantly reduce the cost of products without losing quality.

The principle of operation allows you to clean the raw material directly in the hot fryer, which makes it easier to work in conditions of high productivity. The cleaning cycle is 10-15 minutes, which does not stop the process.

Auxiliary equipment for making chebureks

For the full-fledged work of the kitchen, it is necessary to provide the cooks with the following equipment:

• Stainless steel tables. They will provide workers with the necessary number of surfaces for ordinary actions. Distinguish models with a shelf and without, wall and universal. Tables are selected according to the area of the kitchen.
• Stainless steel shelves. They serve as storage devices for food and dishes, providing comfortable access from all sides.
• Refrigerating and freezing equipment. Indeed, the equipment for chebureks will be incomplete without them, since it is necessary to store products and blanks without losing their quality.
• A small technique. For example, weights by portion, kitchen thermometers and other.
• Professional stainless steel utensils, knives, etc.

Variations and reviews

We recommend adding a new note to the cheburek business, which will expand the list of end customers. To do this, it is enough to make adjustments to the menu, offering chebureks with other fillings to those who do not eat meat. For example, fillers can be cheese, cottage cheese, vegetables or greens.

According to people who took a risk and decided to try themselves in the described area, business is not very expensive in terms of equipment and supplies. And this despite the fact that the final product always has a demand. For those who are afraid to start, the "old-timers" recommend buying first and foremost the most essential equipment from the technological equipment, and then orienting themselves according to the needs.