How is the organization of the hot shop organized?

A hot shop is the heart of an enterprise that works in the catering industry. It completes the technological process of cooking. Products are heat treated. As a result, the shop gives the consumer the first and second dishes. It also provides production of garnishes, sauces and beverages. Him Functioning is in close relationship with the activities of other departments of the enterprise: procurement and storage facilities, cold shops and distribution. In addition, the installation of special equipment, as well as the provision of the necessary working conditions for employees. Therefore, organizing the work of a hot shop is not an easy task and requires careful study.

Production conditions

In order to distribute infrared rays evenly and to reduce their effects on humans, the area of the plate to be installed must be correctly correlated with the area of the room. By general requirements, it should be 45-50 times less. The organization of work of the hot shop also involves the installation of a ventilation system for supply and exhaust operation. Its presence should provide in the room a humidity level of 60-70% and a temperature of 23-25 ° C.

Conditions for preparation of dishes

Dishes are prepared in compliance with sanitary regulations in accordance with technological instructions and prescription compilations. The products must comply with the provisions of state standards, industry and enterprise regulations. For example, the organization of the hot dining hall in an educational institution is carried out in compliance with the rules of the industry concerning school meals. Based on the assortment of dishes, the volume of service, as well as the features of the operating mode of the enterprise, its equipment is equipped Technological equipment. As a rule, the organization of work of a hot workshop of high power implies its division into specializations into two parts:

• Soup department, preparing first courses and broths;
• Sauce department responsible for the production of second courses, hot drinks side dishes and sauces.

Equipment of soup department

The workplace of the cook is equipped with electric, gas and steam stationary boilers. The most common models are KPe-250, KPe-160, KPE-100 or KE-160, KE-100. Above them, it is advisable to install a local exhaust ventilation connected to the general ventilation system of the shop. In addition to stationary boilers In the soup department provides a place for thermal equipment (electric frying pans, electric stoves) and a line of non-mechanical equipment (sectional tables, mobile bath).

Sauce department

The good organization of the hot shop suggests that 2 times more chefs are involved in the sauce department than in the soup department. Equipment can be grouped into several production lines. The first will be the heat treatment of products. The second line will include auxiliary equipment (sectional tables, washing bath). With the establishment of operational interaction between departments, the organization of the hot shop will be held at a high level.