Public catering enterprises must be equipped with equipment and items of material and technical equipment in accordance with applicable standards.

In accordance with sanitary requirements, the materials from which equipment, inventory, utensils, containers for catering establishments are made should not harmful effects on products and cause changes in their quality and properties. They must be resistant to acids and alkalis, easy to clean and disinfect, not rust, and have a smooth surface. Such requirements are met by stainless steel, aluminum, duralumin, cupronickel, nickel, some types of plastic, porcelain, faience, glass, etc.

Equipment requirements. Technological equipment of public catering enterprises can be mechanical, thermal, refrigeration and non-mechanical.

The shape and design of the equipment must comply with sanitary requirements, facilitate the work of workers and increase its productivity. Currently, these requirements are met by modular (certain overall dimensions) equipment, made in the form of separate sections, which are easily assembled in various combinations for hot, cold, confectionery shops.

The equipment is placed in production premises, taking into account the sequence technological process, which excludes counter and cross flows of movement of raw materials, semi-finished products, finished food. To ensure free access to the equipment, passages to it are provided with a width of at least 1.2-1.5 m.

The most modern is the linear arrangement of modular-sectional equipment, which creates a single production line improves the sanitary condition of the enterprise and the working conditions of the personnel. As a rule, these lines are located along the walls or in the middle of the room, freeing up production areas for the normal movement of workers. Exhaust ventilation is installed above the heating devices of the line, which improves the sanitary condition of the production air environment.

mechanical equipment must have working parts of machines made of stainless steel, external parts painted with enamel paint. After work, the equipment is thoroughly cleaned, washed with hot water, wiped with a clean towel and covered with a cover made of film or linen. The working parts of the machines should be washed with the addition of various detergents, scalded, wiped, dried in heating cabinets separately in disassembled form.

For grinding raw and cooked products, separate mechanical equipment should be used, and in universal machines - replaceable mechanisms.

Thermal equipment moreover, the most hygienic are electrical devices: stationary boilers, stoves and modular sectional mobile stoves, frying pans, deep fryers, ovens, which are assembled in line depending on the sequence of the technological process, confectionery cabinets in the confectionery industry. All heating equipment is kept clean. After work, thoroughly wash with hot water and detergents.

Refrigeration equipment in the form of cabinets, collapsible chambers, low-temperature counters and tables with refrigerated cabinets, freezers should be washed daily with hot water and ventilated.

Non-mechanical equipment include: production tables, production and washing baths, cutting chair, racks, stools, cabinets, etc.

Production tables must have a flat, smooth, durable, stainless surface. The most hygienic are all-metal tables made of stainless steel or duralumin, as well as tables with wooden lids for cutting dough in the kitchen and in pastry shops, which are made of hardwood (oak, birch, maple). Sanitary standards allow the manufacture of table covers made of polymeric vinyl plastic material grades P-73 and P-74.

After each production operation, metal tables are washed with hot water, and at the end of the working day they are washed with detergent and rinse with hot water. Tables with wooden tops are cleaned with a knife and washed with hot water.

Cutting chair 80 cm high and 50 cm in diameter are made from a whole piece of hardwood (oak, beech, ash, maple) and mounted on legs 20 cm high. The side surface of the cutting chair after removing the bark is stained with light oil paint, leaving the upper part 20 cm wide unpainted. After work, it is recommended to clean the surface of the chair with a knife, sprinkle with salt and cover with a cover, and wash the side part with hot water. With wear and the appearance of deep notches, the surface of the cutting chair is cut down.

Industrial baths are made of two-cavity stainless steel, duralumin or cast iron with an enamelled surface. The size of bathtubs should not exceed 1000x700x450mm. Baths are washed and maintained in the same way as production tables.

Production baths for washing eggs in the confectionery shop are made in four sections.

Washing tubs for tableware produced all-metal from three compartments with a volume of not more than 30 liters for faster and more frequent changes of water.

All baths are provided with hot and cold water supply and are connected to the sewer network through an air gap to prevent sewage from entering the baths when the sewer is clogged.

Shelving, studs confectionery shops, stools made of duralumin, in the process they are washed with hot water.

Requirements for inventory and tools. The inventory includes: cutting boards, paddles, skimmers, screens, sieves, pastry bags, tips, special syringes, rolling pins, molds, recesses, combs, etc.

Cutting boards made from a whole piece of hardwood (oak, beech, birch, maple) with a smooth surface. It is allowed to manufacture boards from synthetic materials permitted by the State Sanitary and Epidemiological Supervision. All boards must be labeled in accordance with the product processed in them: MC-raw meat, MW-boiled meat, OS-raw vegetables, OB-boiled vegetables, RS-raw fish, RV-boiled fish, MG-meat gastronomy, RG- fish gastronomy, "Herring", X - bread, OK - pickled vegetables, etc. In the process of work, they monitor the correct use of the boards according to the marking. After each operation, the boards are washed with hot water with detergents and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored on edge on a rack in special cassettes in the appropriate workshop.

Whole inventory. Wash with hot water and detergent. Wooden inventory is disinfected by rinsing with hot water at least 65 ° C. The inventory used to prepare the egg mass is thoroughly washed with a 0.5% solution of soda ash, then disinfected with 2% bleach and rinsed with hot water.

Sieves, gauze for straining the broth, pastry bags, tips after use are thoroughly washed in hot water with the addition of detergents. Then they are rinsed and boiled for 30 minutes and dried. For boiling and storage of pastry bags and tips, use a special clean labeled utensils.

Brushes, washcloths, for washing equipment and dishes must be washed daily with detergents and stored in a specially designated place.

Tools(knives, choppers, chef's needles) are kept clean during work. Chef's knives, like cutting boards, must be assigned to the workplace and marked accordingly. Chef's knives, especially those made of rusting steel, should be kept dry.

All metal tools after washing with hot water are disinfected by boiling in water or pierced in an oven.

During non-working hours, clean inventory is stored in special cabinets or on closed racks.

Violation of sanitary and hygienic rules for washing and maintaining inventory and tools can cause contamination with microbes food products, and consequently, the occurrence of food poisoning and intestinal infections.

Requirements for kitchen utensils and containers. Kitchen utensils (pots, stove-top boilers no more than 60 liters, saucepans, teapots) are made of stainless steel, aluminum, duralumin with a smooth surface. In order to avoid the transfer of odors to dishes, all boilers are assigned to certain workshops and labeled depending on the dishes being prepared. Trays are made of untinned iron, and pans are made of cast iron. New forms, trays, sheets should be laid in ovens. It is forbidden to use molds, baking sheets and sheets with soot for baking.

For washing kitchen utensils, bathtubs from two compartments are used. First, the dishes are freed from food debris with a brush or wooden spatula. Then they wash in the first compartment of the bath with washcloths and brushes with a detergent allowed at a catering establishment, at a water temperature of 45-50 ° C, in the second they rinse with hot water at least 65 ° C. Dry and store the kitchen utensils upside down on a rack at a height not less than 0.5-0.7m from the floor. Before use, it must be rinsed with hot water, after checking the frequency of the inner surface of the dish. The dishes with the remnants of burnt food are pre-soaked. It is recommended to wash baking sheets and pans after two or three single hot foods on them.

Kitchen utensils are not disinfected, as they are constantly subjected to heat treatment.

In catering establishments it is forbidden to use enamelware, as it is fragile, especially dishes with damaged enamel. aluminum and duralumin kitchen dishes can only be used to store food.

Container for p / f. made of aluminum, wood and polypropylene, which has the advantage. The containers are washed in special washing rooms or in washing kitchen utensils in specially allocated two-cavity baths using detergents and disinfectants.

Tableware requirements. Public catering establishments use porcelain, faience, glass and crystal dishes, as well as stainless steel, cupronickel; cutlery only from stainless steel and cupronickel. And recently, the use of plastic dishes has been allowed: for hot dishes - from melalite, for cold ones - from polystyrene.

Special hygienic requirements are imposed on washing tableware. Most often washed in the dishwasher. Less often by hand in a three-cell bath. Before washing, the dishes are cleaned of food debris with a wooden spatula and sorted by type.

Characteristics of industrial premises for the preparation of soups

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, broth cooking, preparation of soups, sauces, side dishes, main courses, as well as heat treatment of products for cold and sweet dishes. From the hot shop ready meals go directly to the distributing for sale to the consumer. The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils. The microclimate of the hot shop. According to the requirements of the scientific organization of labor, the temperature should not exceed 23 ° C, therefore, supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60--70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area. The operating mode of the hot shop depends on the operating mode of the enterprise (trading floor) and the forms of vacation finished products. Hot shop workers, in order to successfully cope with the production program, must start work no later than two hours before the opening of the trading floor.

Equipment and inventory necessary for the production of national soups

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Equipment for the hot shop is selected according to the standards for equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service.

Equipment list:

Electric cookers

Electric frying pans

Ovens

Fryers

Electric food warmers

Production tables

Cooling tables

Mobile racks

Boilers for cooking

Refrigeration cabinets

Washing baths

Food warmer counters

Combi steamers

Equipment examples:

KE-60Ts (Fig. 3): Cooking boiler with a steam-water jacket, electrically heated, with a leaky lid, no pressure in the cooking vessel. Round brew vessel 60 l.

Heating temperature: from 20 to 95 degrees.

Boiler weight: 180 kg.

Boiler dimensions: 800x800x850 mm

Warm-up time on electric heating from 20 to 95°C: 40 min Average hourly electricity consumption in stationary mode: 2.2 kW/h

Heating energy consumption: 7.5 kWh

Boiler power: 9.6 kW

Voltage: 380V

Production - Russia

Fig.3 digester

PKA 6-1/3P (Fig. 4):

Professional mini combi steamer designed for cooking various dishes steam and hot air treatment alone or in combination.

Type of steam generation: boiler

Capacity: 6 levels GN1/3

Gastronorm container size GN1/3: 327х176 mm

Temperature range: 30 °C...270 °C

Overall dimensions: 520x593x691 mm

Voltage: 220V

Production: Russia

Fig.4 Mini Combi Oven

BCB 33 A F (fig. 5): Refrigerator for food storage.

Internal volume: 400l. Temperature range: 0 ... +7 degrees.

Dimensions: 605x701x1872 mm

Production: Russia

Fig.5

Soup section. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. At the workplace, cooks preparing broths install stationary boilers in line - electric, gas or steam. Most often used electric boilers. Above stationary boilers, it is advisable to install local exhaust ventilation connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate in the workshop.

Fig.6

The restaurant prepares broths in small quantities, and therefore, tipping boilers are installed to cook the broth. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations. The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat-and-bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day. The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook. Non-mechanical equipment lines include sectional modulating tables and a mobile garnish washing tub. clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

raw soup dish organoleptic

Methods for preparing complex soups: boiling, poaching, stewing, sautéing, mixing, rubbing into a puree mass, languishing, clarification of broths.

Soups are cooked in a hot shop. The hot shop is the main shop of the public catering enterprise. It completes the technological process of cooking: heat treatment of products and semi-finished products, boiling of broth, preparation of soups, sauces, side dishes, second courses, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour culinary products (patties, pies, kulebyaks, etc.) for clear broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.

The hot shop occupies a central place in the catering establishment. In the case when the hot shop serves several halls located on different floors, it is advisable to place it on the same floor as the hall with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured with the help of lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities, with the cold shop, distributing and washing kitchen utensils.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the hall, the range of culinary products sold through buffets and retail chain enterprises (culinary shops, trays).

The microclimate of the hot shop. The temperature, according to the requirements of the scientific organization of labor, should not exceed 23 C, therefore, supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

The mode of operation of the hot shop depends on the mode of operation of the hall of the enterprise and the forms of dispensing of finished products. Hot shop workers, in order to successfully cope with the production program, start work no later than two hours before the opening of the hall.

The hot shop should be equipped with modern heating, refrigeration, mechanical and non-mechanical equipment: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerators, universal drive, universal kitchen machines, mixer, cutter, blender, mashing machine, soup food warmer, and as well as production tables and racks.

The equipment for the hot shop is selected according to the standards for equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the hall during peak hours, and forms of service.

The hot shop is subdivided into two specialized departments - soup and sauce. Broths and first courses are prepared in the soup department, second courses, side dishes, sauces, hot drinks are prepared in the sauce department. In hot shops of low power, such division, as a rule, does not exist.

Soup department. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. In high-capacity canteens, where the assortment of first courses is small (two or three items), soups are prepared in large batches, so a lot of broth is required. At the workplace of a cook preparing broths, stationary boilers are installed in a line - electric, gas or steam. More often, electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional tanks are used. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate in the workshop.

The restaurant prepares broths in small quantities, and therefore, for boiling the broth, tipping boilers KE-100 or sectional modulated boiler KPESM-60 with a capacity of 100 and 60 liters are installed. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations.

The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat-and-bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day. After preparing the broth, the boilers are washed and used for cooking soups. In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In addition to stationary cooking pots, the soup cooking station includes a line of thermal equipment and a line of non-mechanical equipment. The distance between them must be at least 1.5 m.

The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for browning vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.

Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

The technological process of making soups is organized as follows. On the eve of the cook, they get acquainted with the menu plan, which indicates the number and assortment of first courses for the next day. Bone and meat-and-bone broths are boiled in concentrated or normal concentrations, as mentioned above, also the day before.

At the beginning of the working day, the cooks, in accordance with the task and technological maps, receive required amount products in net weight, prepare the workplace - they select dishes, inventory, tools. With a clear organization of production, the preparation of the workplace and the receipt of products should take no more than 15 minutes of the cook's working time. Other operations performed by chefs depend on the range of first courses. First, the cooks filter (for this they use a sieve, gauze) the broth, set to boil meat, poultry, chop vegetables, stew beets for borscht, sauté vegetables and tomato puree, sort out cereals, etc.

For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and stationary boilers are used. The sequence of cooking soups is determined taking into account the complexity of the dishes being prepared and the duration of the heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pots, etc.).

In restaurants where the first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures the preservation of the temperature and taste of the soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

To prepare mashed soups, the products are rubbed and ground using a universal drive with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.

Flour culinary products (patties, cheesecakes, pies) are prepared for transparent broths. For their production organize additional jobs. The dough is kneaded in plate boilers, cut on a wooden-coated production table using rolling pins, manual dough dividers, cutters.

Digestive cola. At public catering establishments, cooking kettles are used for the main method of cooking, they are designed for boiling broths, preparing soups, cereals, side dishes, sweet dishes, boiling milk and other processes.

Batch boilers are used, the operation of which is based on boiling the corresponding products in a liquid medium: water, milk or broth. Cooking in a liquid medium is based on the physico-chemical transformations of the substances that make up the product, which occur under the influence of heat and moisture, often on the patterns of extraction (extraction) of nutrients from the solid phase to the liquid.

Digestion boilers can be with direct and indirect heating. Boilers with indirect heating through a coolant (water vapor) have found wide application, since they produce a dish and a product. best quality(do not burn), have a high efficiency, it is easier to regulate the thermal regime in them.

The main technical requirements for the design of digesters are reduced to obtaining a high-quality product with maximum preservation of food, mineral, extractive substances and vitamins, with minimal heat and physical pace of the attendants.

Food boilers are produced: stationary and mobile, tipping and non-tilting, on electric, gas heating, less often on steam and fire heating. Electrically heated food boilers have found much wide application in public catering establishments, as they are safer in operation, have the ability to control the thermal regime in a wide range. The brew vessel of boilers is usually cylindrical in shape with a flat, convex or concave bottom.

Digestion boilers are distinguished by capacity (from 40 to 250 liters), by the power of the heating elements.

The cooking kettle is designed for cooking first, second, third courses, as well as sauces. Typically, the boiler is equipped with a heating temperature controller, a valve for filling the water jacket, a valve for filling the boiler with water, and valves for draining water from the boiler and the jacket. On the upper surface of the boiler, the digester usually has a pressure gauge for determining the pressure in the water jacket and a safety valve that operates when it is exceeded. Fixed connection to hot and cold water.

Operating rules

1. Check the sanitary condition of the digestive vessel, the presence of grounding

2. To check the water level in the steam generator, you need to open the tap, and if water does not flow through it, you need to add boiled water through the filling funnel until water comes out of the tap.

3. Check the performance of the turbine crane by lifting the turbine by the ring up

4. Check the air valve

5. Set the upper and lower pressure levels in the steam-water jacket of the boiler with a special key

6. Check the integrity of the rubber gasket of the cover and the condition of the hinged bolts

7. Fill the brewing vessel so that the contents do not exceed a level of 8-10 cm below the rim of the boiler

8. Set the desired mode with the toggle switch and turn on the boiler with the "start" button.

9. In the process of operation, the condition of the turbine valve, pressure gauge, signal lamps is monitored.

10. After finishing work, press the "stop" button.

11. Before opening the lid, you need to lift the turbine up to failure, loosen the hinged screws and smoothly open the boiler lid without jerking

12. After unloading, wash, wipe


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Page creation date: 2017-11-23

Soups fast food appeared on the market in the distant 90s. Then the demand for products was very high. A novelty that makes household chores easier for people, and the cost of products is really low.

Over time, the demand for instant soups has grown by 70% from the original. But in trends healthy eating and the right way of life, only a small proportion of the population began to use such soups. Healthy food home cooking outweighed the cheap cost of the sublimated product.

In connection with the latest trend, the demand for such products remains and business is quite possible. The main thing is to immediately decide on the right niche. According to experts, about 45% of consumers of instant soups remain residents of megacities. It is they who, constantly disappearing at work, spend so much time on the road and the movement may simply not have time to prepare a simple meal. homemade soup. But city dwellers also take care of their health and will not eat soups with a chemical base.

Modern developments in technological and industrial processes make it possible to prepare delicious and healthy soups fast food. Of course, this increases the cost of the product, but residents of large cities can afford it.

Stage one: room.

For the manufacture of instant soups, a room of at least 250 square meters is rented. It is better to take the base of the former food production, since it will require less investment in equipping and decorating the premises. So, the entire area will be conditionally divided into industrial rooms, warehouses, refrigeration rooms, a laboratory and an office based on production.

It is necessary to choose a room based on the standards of food industrial facilities, paying attention to the sanitary condition, ceiling height, fire safety measures, the presence of communications and the absence of pests (cockroaches, mice, rats) and so on. It is cheaper to rent a room outside the city, and you will be able to pay less for utilities.

When organizing the premises, it will be necessary to invest in the purchase of tables for the workshop, inventory, office furniture, laboratory equipment, office equipment. In total, the rent of an industrial facility, depending on many factors and the condition of the premises itself, will start from $3,000.

Second stage: raw materials.

Depending on the selected assortment, the following products will be used in instant soups: potatoes, carrots, onions, legumes, tomato products, fats, various types of meat, mushrooms, protein hydrolysates, agar, gelatin or starch (to improve consistency), pectin, alginates, preservatives, spices and seasonings (for flavoring products).

Chemical components, the choice of a larger proportion of fatty products, the use of pasta can reduce the cost of instant soup. The method of preparing the soup by dehydration also affects the cost. If you decide to fight for quality, then the right choice is to prepare the soup using the method of freeze-dried products, using exclusively natural raw materials.

All components are freely available on our domestic market, which allows you not to overpay and receive high-quality raw materials. Foil, cellophane bags, metallized paper act as product packaging. At this stage of creating a business, about $ 4 thousand are allocated.

Third stage: equipment.

The production line for the production of instant soups consists of the following cells:

1. A stainless steel mixer with a volume of about 50 liters - $ 3.5 thousand;
2. Drying oven - $2.5 thousand;
3. Combi steamers - $700 per unit;
4. Industrial scales - $1.8 thousand;
5. Extruder (capacity not less than 100 kg per hour) - $6,000;
6. Finger crusher - $7,000;
7. Roll crusher - $6.5 thousand;
8. Vacuum installation - $ 9 thousand;
9. Filling device with dispenser - $4,000;
10. Packaging equipment - about $3.5 thousand;
11. Freezers- 1.5 thousand $;
12. Refrigerators - $3,000.

The total cost of equipment for the sublimation method for making instant soups will be at least $40,000.

When choosing a dehydration method, the initial cost of investing in the purchase of equipment will be almost two-thirds.

Stage four: personnel.

At a small enterprise, to service one working line, you need to invite 7-9 workers to work:

1. Packers - at least 2 people;
2. Operators per line - 3-4 people;
3. Office staff - 2-3 people;
4. Accountant - 1 person;
5. Handymen - 1-3 people.

The total staff will be at least 13 people. You can find workers through the Internet, print ads, the Unemployment Fund. Wages for all staff will start at $5,000.

It is worth shaping advertising, acting in two directions. First of all, a website is created, where the entire range of products is described in as much detail as possible. In the future, emphasis is placed on the influence of television, by creating a memorable video, bright signs of outdoor advertising (it is better to choose fragments from the same video for greater coherent visualization), and the influence of advertising in well-known print media (with a circulation of at least 25 thousand copies) becomes a fixing action. copies). Further, leaflets are distributed to consumers, advertisements are pasted in the subway, tastings are held. A striking example of this would be the choice between homemade soup and from a briquette. It will also be possible to make temporary discounts on products, small gifts to customers. In total, advertising requires at least $1.5 thousand.

Startup costs.

To start the production of soups according to the principle of instant cooking, it is necessary to take into account the following aspects:

1. Premises - 3 thousand $;
2. Raw materials - 4 thousand $;
3. Equipment - $40 thousand;
4. Personnel - 5 thousand $;
5. Advertising - $1.5 thousand.

In total, the business will be built for $50-55 thousand.

Profit, payback.

Business profitability is estimated by experts from 6 to 12%. The company's monthly income is estimated at $23,000-25,000. The unit cost will vary depending on the ingredients, preparation method and type of soup. If we talk about simple vermicelli, then its price will start at $ 0.7 per pack. fragrant soup with mushrooms and veal will cost at least $ 1.5 per pack. Thus, payback will begin in 1-1.5 years of operation.

Clients and development.

Clients: retail chains, food distributors, grocery stores. As a development, you can come up with new varieties of soup or engage in the manufacture of auxiliary products for the preparation of complex or fine dining: sauces for fish or meat dishes, pizza toppings, vegetable dressings and so on.

The technological process of cooking first courses consists of two main stages: the preparation of broth and soups. To perform these processes, the workplaces of cooks must be provided with the necessary possessions, utensils, utensils and tools.

The main equipment for cooking first courses are boilers. To select boilers of the required capacity, the volume of products put into them and water are determined. The number of servings of first courses is determined from the calculation of the two-hour requirement for their implementation on the trading floor. The value of the need is established based on the experience of the enterprise.

The question of why a two-hour supply of dishes is used is explained by experience. When stored on a food warmer for two hours, the quality of ready-made first courses does not deteriorate

The volume of the boiler for cooking the first course, based on a two-hour requirement, can be determined by the formula:

where. UBP-boiler volume required for cooking the first course, dm3;

n1 - the number of servings of first courses sold in two hours in the trading floor of the enterprise;

V and - norm ready soup per serving (taken according to the recipe book), dm;

k-filling factor of the boiler

The amount of funds for the preparation of broths is calculated on the total need for first courses made on this broth during the day. The amount of broth is determined by the formula:

where V is the volume that the broth occupies, dates;

n-number of servings of soup is prepared on this broth every month;

V1 - the norm of the broth for one serving

For the preparation of first and second courses in large quantities, stationary cooking boilers are used using various heat carriers.

Electric and gas boilers are produced by the industry with a capacity of 250, 125, 50.40 and 20 liters, steam - with a capacity of 125 and 250 liters

For the preparation of a small number of first courses, stainless steel and aluminum boilers are used on the stove. The most perfect are stainless steel boilers. They are produced with a capacity of 15, 20, 30, 40 and 60 liters, have the necessary strength, rigidity, and are easy to use.

Aluminum coppers are issued with a capacity from 10 to 50 l. Their bottom is 1 mm thicker than the wall. To enhance strength and rigidity, the upper edge of the aluminum cookware has an elongated rim

In order to strictly comply with the norms for laying products and ensure the high quality of dishes, pre-measured containers are used as a measured container, designed for various products and semi-finished products (cabbage potatoes, carrots, cereals, etc.). Such containers can be kitchen utensils, buckets, bidononi.

To determine the volume occupied by the product in the boiler, use rulers-kotlomiram. The ruler-kotlomir is a four-sided aluminum plate with divisions printed on it, showing the volume in liters. Graduation of each ruler. It is carried out according to the volume of a particular boiler.

To prepare the first courses at the workplace, the cook should have the required number of boilers of various capacities, measuring containers, inventory (skimmers, spoons, etc.), as well as spices and pre-prepared paser rovana roots, onions, stewed beets, etc. cooks use a mashing machine, a vegetable cutter and other machines and mechanisms, a bath for washing products, table scales, cooling. UVAN closet.

The set of the cook's workplace includes a table with a built-in washing bath, a table for small-scale mechanization, a table with a cooling cabinet and a slide for short-term storage of semi-finished products. Kitchen utensils and utensils are stirred on the shelves and in special boxes. Along with the slide, weights are installed. For slicing vegetables and other products in small quantities, table boards, computers of the "cook's troika" knife set, and brown knives are used. Opposite the workplace, cooking cauldrons or a stove are placed, if the first dishes are cooked on the stove in small cauldrons.

In the warehouse of the daily supply of food or in the hot shop there should be a stock of sorted cereals for cooking first courses, and in a refrigerated room - a stock of broth. It is also necessary to have pre-prepared semi-finished products used for making soups.

Such an organization of the workplace of the soup department cook provides the opportunity to produce products in small batches and maintain the announced menu during the working day.

To speed up the preparation of broth from bones, dishes from cereals, legumes, peas and other products that require long cooking, it is advisable to install autoclaves in the hot shop

As noted, in large canteens and restaurants, a team of cooks is allocated to prepare first courses. The mode of operation of the brigade depends on the mode of operation of the trading floor. Before the opening of the hall, the first batch of dishes should be prepared, then every one or two hours the chefs prepare the first dishes in accordance with the demand of consumers.

Figure 15 . Placement of equipment in the hot shop

one -. Refrigerating cabinet for storage of semi-finished products received from auxiliary workshops

2-. Freezer cabinet for storing frozen semi-finished products

3 frying surfaces for frying meat and fish dishes

four -. Cookers with 4 square burners

5 -. Work surface (production table built into the heating line of the equipment)

6 -. Deep fryer for deep-frying main dishes, as well as side dishes

7-. Thermal food warmer for storing side dishes and hot sauces and preparations for them in a heated state

eight -. In an arched cauldron for making soups, sauces, kissels, compotes, etc.

9 - combi steamer for cooking vegetables for salads, cooking meat and fish products pre-fried until half cooked on a hot surface, cooking large-sized semi-finished products or from the country.

ten -. Stand for combi steamer with guides for GN containers

eleven -. Refrigerated table for storing blank products, as well as finishing for dishes

12 -. Wall shelves for storage. Inventory, spices and bulk products

13. Grill-salamander for quick preparation of the product or keeping it warm for the moment to leave

14. Tubma table

15. Production table

16 bathrooms

17. Wash basin

18. Production table

19. Table-cabinet for auxiliary storage. Inventory, utensils, serving dishes, etc.

20. Refrigerated table for storing auxiliary semi-finished products, side dishes, etc.

21. Universal drive

For the normal conduct of the technological process, it is necessary that the cooks in advance, that is, at the end of the previous day, familiarize themselves with the menu of the next day. According to the future work, the team receives the required amount of raw materials and, if possible and necessary, prepares semi-finished products in advance.

Workplaces for the preparation of first courses at large enterprises are equipped with cooking pots of various capacities, in which bone broths are boiled. The bones come from the meat shop crushed, previously washed with cold water. To facilitate the loading and unloading of the boilers, it is recommended to place the bones in metal nets, and place a lifting mechanism in the form of manual or electric hoists next to the boilers, with the help of which the nets with bones can be lowered into the boiler and removed from it after cooking. Boiled bones are unloaded into containers or other containers and removed from the workshop.

For the preparation of soups, the preparation and stewing of soup sets, the same boilers are partially used in which the broths were prepared.

The number of digesters and their capacity are calculated depending on the production program and the schedule for using the boilers for various purposes.

Digesters are installed so that when loading and unloading it is possible to use internal workshop transport, therefore, the workplaces at each boiler must have sufficient space for this transport.

Of course, the boilers are placed in one line in two or four. Mobile baths, trolleys, racks are used to supply raw materials and products. The unloading of the boilers is carried out with large manual scoops in wheelchairs. Food warmers or thermossies.

With a large volume of production for sautéing, stewing and other similar operations for preparing soups, electric or gas pans or a stove are installed at the workplace

To prepare soups, you need a lot of hot water, so there should be a continuous boiler near the digesters, from which hot water is supplied to them through a pipeline

For bulkheading of cereals, specialized or conventional production tables with sides and two holes in the lid are used: one - to collect the cereals sorted into a substituted boiler or large-capacity colander, the second - to remove the care.

Along with the tables, an industrial sink with a ladder is attached to it to drain water when washing cereals. It is recommended to rinse in a colander installed on mobile stools above the ladder

For cooking homemade noodles, dumplings, flour dressings use the same production tables on which cereals are moved. At the same time, for convenience, it is recommended to attach shelves or cabinets for spices and seasonings at the back of the table on the counter, and arrange a drawer for flour at the bottom of the table.

Products for mashed soups are prepared using a mashing mechanism from a universal drive. Since the quality of the mashed mass is much better if the product does not have time to be cooled during wiping, the rubbing machine is installed at the means in which the products are boiled and are intended for wiping the products.

To prepare broths and brown the roots, one of the team members goes to work earlier and receives chopped vegetables from the vegetable shop. Before the start of cooking the first courses, the whole team comes at the disposal of which there are already prepared semi-finished products.