It's no secret that the classic menu of kindergartens has a dubious reputation, and government-issued three meals a day sometimes becomes torture for preschoolers. And this is not a matter of children's whims. There can be many reasons: poor room design, lack of comfortable furniture, low level of service, etc. In this case, the primary factor always remains the lack of decent catering equipment in kindergarten.

The catering unit of the preschool educational institution must meet the highest sanitary standards, and save on its quality technical equipment- means saving on the health of our children. This is, of course, unacceptable.

That is why conscious preschool educational institutions try to approach this topic as responsibly as possible, placing the choice of equipment in the hands of professionals. Our website will help you choose equipment for a preschool catering unit. educational institutions– from the best manufacturers at competitive prices.

Kindergarten kitchen equipment

In kindergartens, the workload on kitchen staff is very high, but even the best chef will not be able to provide first-class meals three times a day without the use of high-quality modern equipment.

So, what should be included in technological equipment children's catering unit?

In any preschool educational institution, the catering department should be divided into workshops, such as: hot, cold, refrigeration, meat and fish, and vegetables. No hot shop would be complete without a stove. We offer you both electric and induction cookers; with a number of burners from 2 to 6; with an oven or a broiler; as well as bakery cabinets. For the cold shop we have wide choose refrigerated cabinets, chambers and tables. An extremely important thing in the catering department of a preschool educational institution is the digester. Its capacity can reach 50 liters, which is not surprising, considering how many children one dish is prepared for. In addition, we offer a wide range of saucepans, electric frying pans, deep fryers, as well as ladles, skimmers, colanders, meat grinders, bread slicers, dishwashers and other absolutely irreplaceable things for affordable prices. The list of products offered is not limited to the price list. Please contact us directly regarding the purchase and repair of various food equipment.

No hot shop would be complete without a stove. We offer you both electric and induction cookers; with a number of burners from 2 to 6; with an oven or a broiler; as well as bakery cabinets. For the cold shop we have a wide selection of refrigerated cabinets, chambers and tables. An extremely important thing in the catering department of a preschool educational institution is the digester. Its capacity can reach 50 liters, which is not surprising, considering how many children one dish is prepared for. In addition, we offer a wide range of saucepans, electric frying pans, deep fryers, as well as ladles, skimmers, colanders, meat grinders, bread slicers, dishwashers and other absolutely irreplaceable things at affordable prices.

The list of products offered is not limited to the price list. Please contact us directly regarding the purchase and repair of various food equipment.

For harmonious physical, neuropsychic development, development of immunity balanced diet is a necessary condition. And the quality of food largely depends on the condition of the equipment on which the food preparation process takes place.

A modern catering unit for children's and school institutions should be equipped with equipment that will allow mechanization and automation of the processing process food products. Due to this, labor productivity will increase, food quality will improve and, accordingly, the amount of food waste will decrease.

The requirements for the equipment of the catering unit of a general education institution are describedVsection IV sanitary and epidemiological rules and regulations “SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for organizing meals for students in educational institutions, primary and secondary institutions vocational education» , approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 No. 45 (hereinafter referred to as SanPiN 2.4.5.2409-08)*.

Vegetable shops for primary and secondary processing of vegetables;

Cold, meat and fish, flour, pre-cooking and hot shops;

Rooms for processing eggs and slicing bread;

Washing machines for washing tableware, kitchen utensils and containers;

Production room and dishwashing buffet-dispensing room;

Dispensing area;

The dining room.

Appendix 1 to SanPiN 2.4.5.2409-08

The catering unit equipment is divided into technological (mechanical, thermal, non-mechanical) and refrigeration.

Mechanical equipment used for primary processing of products includes machines:

For processing potatoes and vegetables (universal mechanical drive or potato peeler, vegetable cutter);

Meat and fish processing (electric meat grinder, minced meat mixer, cutlet-forming machine);

Dough preparation (sifter, dough mixer); washing dishes (or baths for manual washing of tableware and kitchen utensils);

In small catering units, it is advisable to use a universal drive with a set of low-capacity machines. For raw products (meat, poultry, fish) and for processed products heat treatment, separate drives (meat grinders) are required.

The list of thermal equipment intended for thermal processing of products (cooking, frying and combined processing) includes:

Electric stove;

Oven (oven);

Bakery cabinet;

Electric boiler;

Marmites.

To date the best option The thermal equipment for the catering department is a combi oven (steam convection oven), in which you can simultaneously cook meat, fish, vegetables, baked goods and porridge.

Non-mechanized equipment includes:

Production tables; racks (cabinets); scales;

Cutting deck; sinks for washing hands.

Refrigeration equipment includes:

Refrigeration chambers;

Refrigerated cabinets.

All installed equipment must be in good condition. In case of failure of any equipment, it is necessary to make changes to the menu and ensure compliance with the requirements of SanPiN 2.4.5.2409-08 during production ready meals.

When selecting and arranging equipment, it is necessary to take into account the design of the room in which the catering unit is organized. It is important to exclude the intersection of counter flows of raw and finished products.

It is best to entrust the choice of equipment to the chef (cook) of the establishment, who has information on food preparation technology.

The main criteria when choosing equipment for a catering unit are its quality and versatility.

When choosing a refrigerator, it is important to pay attention to: on its performance depending on the air temperature in the room ( high-quality equipment must work stably at high temperatures environment), installation possibility different temperatures in various compartments, the strength and environmental friendliness of the materials from which it is made, the type of refrigerant (preferably freon), the quality of thermal insulation, the ability to control the temperature and noise level of the compressor, the convenience of the location of the compartments, the ability to modulate the space, the defrosting method (you should choose a refrigeration cabinet with automatic system defrosting), location of the refrigeration unit (with the upper location of the unit, the condenser is less susceptible to clogging, and the machine is more accessible for maintenance), the possibility of using the cabinet for rapid cooling of heat-treated products (to reduce the microbiological contamination of culinary products, vegetables, meat and other salad products and cold snacks after boiling are cooled on work tables to a temperature of 65°C, after which they are placed in a refrigerator for intensive cooling).

When buying a vegetable cutter, you need to check whether it has auto-start functions after the next load, engine blocking functions when opening the working compartment, hopper, as well as blade changing functions, the presence of a temperature sensor and an overheat protection relay.

You should also pay attention to the materials from which the equipment is made. It is better if the lid, hopper and cutting compartment of the device are made not of plastic, but of stainless steel.

By purchasing a universal drive , you need to pay attention to the availability of a set of attachments for working with raw and cooked foods, the speed range and power of the device.

The technical features and production capacity of the technological equipment must correspond to the number of people eating, the number and assortment of dishes, the layout and area of ​​the catering unit.

Choosing an electric stove (with oven) or oven , it is necessary to inspect the inner walls of the oven. They must have an easy-to-clean coating that can withstand high temperatures and is resistant to organic acids: lactic, citric and acetic. You should also pay attention to the presence of lighting in the oven chamber, which helps to monitor the cooking process, and to the tightness of the oven chamber door. Oven doors with seals around the perimeter, multi-layer glazing and a reflective surface of the internal glass help to maximize heat retention inside and prevent increased heating of external surfaces.

When purchasing washing tubs (regardless of their purpose and dimensions), it is necessary to keep in mind that they must be durable, anti-corrosion, resistant to mechanical damage, and also easy to clean. The last circumstance is especially important in connection with sanitary treatment"nests" of the bathtub. In order for the treatment to be effective, the surface of the bath must be smooth. To others important characteristics washing baths include:

Adjustable leg heights;

Availability on back wall a side that protects against the spread of splashes;

The presence of a shelf or grid at the bottom for storing equipment.

When choosing racks it is necessary to pay attention to the possibility of adjusting the height of the legs and the stability of the structure (for this, the racks must be equipped with special braces). It is desirable that the design of the rack allows you to adjust the height of the shelves. Racks must be made of food grade stainless steel or carbon steel with subsequent powder coating of the surfaces.

When choosing production tables It is recommended to check the thoroughness of the sealing of the edges of the tabletops. Countertops must be made of stainless steel; on their inside there must be stiffening ribs.

After delivery of the equipment, the chef (cook) is obliged to control its placement in the catering unit in accordance with the layout of the technological equipment and its connection to utilities.

During the installation of equipment, it is necessary to carry out the following work:

Unpacking and inspection of equipment with drawing up an unpacking report; reactivation of equipment;

Assembly, installation and connection of equipment to utilities;

Testing and adjusting equipment at idle and under load;

Briefing service personnel on safety and

equipment operation rules;

Drawing up an equipment commissioning certificate.

Installation, adjustment and elimination of malfunctions that arise during operation, as well as repair of technological equipment must be carried out by specialists who have certificates for the right to carry out such work. Qualified installation and commissioning works will allow the administration of the institution to avoid unreasonable additional costs to restore the functionality of equipment in the event of its failure.

After installation, the equipment must be marked taking into account the separate storage of raw and finished products, their technological processing and distribution.

The following markings are placed on refrigeration equipment: “gastronomy”, “dairy products”, “meat, poultry”, “fish”, “fruits, vegetables”, “egg”, etc.

Production tables are marked as follows: "SM" - raw meat, "SK" - raw chicken, "SR" - raw fish, "CO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, "VO" - boiled vegetables and raw vegetables that are eaten without heat treatment, "G" - gastronomy, "Z" - greens, "X" - bread etc.

Refrigeration equipment must also be equipped with control thermometers (any except mercury) and instruments for measuring humidity (hygrometers).

When placing technological equipment, it is necessary to ensure free access to it, ease of operation and compliance with flow requirements technological process.

Maintenance catering unit equipment, as a rule, is carried out by its supplier (manufacturer) or a specialized organization (based on a contract) and includes scheduled inspections and planned repairs.

It should be remembered that not all equipment purchased from the supplier or manufacturer is subject to warranty repair. Such repairs will not be carried out:

Failure to comply with the rules of transportation, storage, connection, operation and maintenance of equipment in accordance with the requirements of the manufacturer and technical specifications;

In case of malfunctions caused by fire, flood or other natural disasters;

In case of equipment repair by the buyer or a third party, as well as when changes are made to the product design or operating parameters that violate normal work equipment;

When found mechanical damage equipment, traces of exposure to aggressive environments and high temperatures, as well as ingress of foreign objects and liquids;

In case of violation of the warranty seals;

When using the equipment for other purposes;

In case of operation of the equipment with a power supply that does not correspond to that specified in the technical data of the device, as well as in the case of missing or incorrectly connected devices protective shutdown and equipment grounding;

When connecting equipment to water supply and sewerage systems according to parameters that do not meet the requirements of the equipment manufacturer;

In the absence of conditions necessary for carrying out repair and restoration work at the site of operation of the equipment;

When replacing wear parts (oil seals, seals, timing belts, grease, etc.);

In case of natural wear and tear of the product (full use of the resource, severe internal or external contamination);

If the serial number on the product has been removed, erased, or changed, or if the information on the product does not match the information on the warranty card.

For correct use technological equipment, catering workers must carefully study the rules for operating machines and apparatus, acquire practical skills in using them, and the chef (cook) is obliged to provide daily care and technical supervision.

The rules for operating individual machines and devices are described in detail in the instructions supplied by the equipment manufacturers. They must be strictly observed by all catering workers.

The catering unit should also have labor safety instructions. The basis for its development can be the Standard Instructions for Occupational Safety and Health when working in catering units of healthcare institutions, approved by the USSR Ministry of Health on December 10, 1986. The appendix contains extracts from it.

The template can be downloaded from the Electronic System "Education"

Annex 1: Recommended minimum list of equipment industrial premises of canteens of educational institutions and basic food establishments

Warehouses

Racks, stock shelves, medium-temperature and low-temperature refrigerated cabinets(if necessary).

Vegetable shop (primary processing of vegetables)

Production tables (at least two), potato peeling and vegetable cutting machines, washing baths (at least two), sink for washing hands.

Vegetable shop (secondary processing of vegetables)

Production tables (at least two), washing bath (at least two), universal mechanical drive and/or vegetable cutting machine, refrigerator, sink for hand washing.

Cold shop

Production tables (at least two), check scales, medium-temperature refrigerated cabinets (in a quantity that ensures the possibility of maintaining the “commodity proximity” and storing the required volume of food products), a universal mechanical drive and/or a vegetable cutting machine, a bactericidal installation for air disinfection, a washing machine bath for re-processing vegetables that are not subject to heat treatment, greens and fruits, check scales, sink for washing hands.

Meat and fish shop

Production tables (for cutting meat, fish and poultry) - at least three, check scales, medium-temperature and, if necessary, low-temperature refrigerated cabinets (in a quantity that ensures the possibility of observing the “commodity proximity” and storing the required volume of food products), electric meat grinder, deck for cutting meat, washing baths (at least two), sink for washing hands.

Basic food establishments are equipped with a minced meat mixer and a cutlet-forming machine.

Egg processing room

Production table, three washing baths (containers), a container for processed eggs, a sink for washing hands

Flour shop

Production tables (at least two), dough mixing machine, check scales, bakery cabinet, shelving, washing tub, hand washing sink. In this production premises conditions must be provided for sifting flour.

Pre-production shop

Production tables (at least three), check scales, medium-temperature and low-temperature refrigerated cabinets (in a quantity that ensures compliance with the “commodity proximity” and storage of the required volume of semi-finished products), vegetable cutter, washing baths (at least three), sink for washing hands.

Bread cutting room

Production table, bread slicing machine, bread storage cabinet, hand washing sink.

Hot shop

Production tables (at least two: for raw and finished products), electric stove, electric frying pan, oven (broiler), electric drive for finished products, electric boiler, check scales, sink for washing hands.

Dispensing area

Food warmers for first, second and third courses and a refrigerated counter (display case, section)

Sink for washing tableware

production table, Dishwasher, a three-section bathtub for washing tableware, a two-section bathtub for glassware and cutlery, a rack (cabinet), a sink for washing hands.

Kitchenware washing station

Production table, two wash tubs, shelving, hand wash sink.

Washing containers

Two-section washing bath.

Buffet-dispensing production area

Production tables (at least two), electric stove, refrigerated cabinets (at least two), dispensing room, equipped with food warmers; dishwasher, hand wash sink.

Dishwashing buffet

A three-section bath for washing tableware, a two-section bath for glassware and cutlery, a rack (cabinet), a sink for washing hands.

The dining room

Work table, electric stove, refrigerator, cabinet, washing tub, hand wash sink.

The texts of the documents can be found in Electronic system"Education"

Decree of the Government of the Russian Federation dated September 15, 2009 No. 753 “On approval of technical regulations for the safety of machinery and equipment”*

SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education (approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 No. 45)

Standard instructions for labor protection when working in the catering department of healthcare institutions (approved by the USSR Ministry of Health on December 10, 1986)

By decision of the Commission Customs Union dated 10/18/2011 No. 823 approved technical regulations Customs Union "On the safety of machinery and equipment" (TR CU 010/2011), which will come into force on February 15, 2013 - Note. ed.

The success of any enterprise Catering, be it a fashionable restaurant or a modest school canteen, there are two equivalent conditions - a talented chef and a well-equipped catering unit. Let’s say you already have a chef and he is the one who will help you choose and buy equipment for the catering department wisely, and we will complement his competence nearby useful tips and important information.

Catering unit configuration and equipment requirements

So, you have to equip the catering unit with modern devices and machines that automate and mechanize the preparation and processing of food raw materials, minimize the amount of waste, increase staff productivity and significantly improve the nutritional value and taste properties of ready-made dishes. Everything technological and auxiliary equipment for the catering unit is selected in strict accordance with sanitary rules and SanPiN standards developed for a particular type of enterprise. For example, SanPiN 2.4.1.2660-10 regulates “Sanitary and epidemiological requirements for the configuration, design and organization of the operating mode of equipment for a catering department in a kindergarten.” If you need to choose equipment for the catering departments of a school, hospital, preschool educational institution, etc., you need to be guided by the relevant SanPiN, but the requirements for catering department equipment, depending on the method of preparing and serving dishes, remain common to all types of enterprises. And they can be as follows:

• Food processing unit operating on raw materials;
• A catering unit operating on semi-finished products;
• Buffet dispenser.

A classic catering unit, powered by raw materials, provides a full cycle of preparing dishes of the widest range in most restaurants, cafes, kindergartens, schools, hospitals, sanatoriums and boarding houses. A set of equipment for a catering unit of this type must include:

• machines and apparatus for primary processing of raw materials;
• vegetable cutters;
• cold and hot meat and fish lines or workshops;
• pantry of vegetables and fruits;
• pantry of dry products, semi-finished products and raw materials;
• refrigeration equipment for storing perishable products;
• dishwashing equipment.

Quite common in hospitals, schools and office centers is the second type of food units, which operate on semi-finished products. As a rule, they include hot and cold shops, which are often located in the same room, and a distribution room. The traditional set of equipment for a catering unit of this type is as follows:

• used for cutting salads, cheese, sausage for sandwiches, etc.;
• heating equipment for preparing dishes for serving;
• shelving or pantry for storing dry semi-finished products and products;
• refrigeration equipment for storing perishable raw materials and semi-finished products;

Dispensing buffets are the most compact type of catering unit that can be installed in the departments of a large medical institution, on the floors of a hotel, and in any corner of a large shopping or shopping center. office center. A set of equipment for the catering department of a school, hospital, or mobile refreshment point usually includes:

• vegetable cutters for cutting salads, cheese, sausages, etc.;
• compact thermal equipment for preparing hot drinks, sausages, eggs;
• refrigeration equipment for storing semi-finished and perishable products;
• showcases and other retail equipment for displaying prepared dishes; machine for washing dishes and returnable containers.

The sanitary and epidemiological rules and regulations of the Russian Federation impose the most stringent requirements for the equipment of catering units of preschool educational institutions, schools, kindergarten, according to which:

• The main components and parts of technological equipment for the catering department of a kindergarten, school, preschool educational institution or hospital must be made of galvanized or stainless steel that does not enter into chemical reaction in contact with raw materials, food products and aggressive environments.
• All technological equipment of catering units for preschool educational institutions must be injury-proof, compact, easy to operate, shock-resistant, and easy to treat with detergents and disinfectants.
• At least once a year, personnel performing technical maintenance of the catering equipment of a school, kindergarten or hospital are required to check the compliance of the basic characteristics of all machines and devices with the passport ones, including taking control measurements of the temperature in the working chambers of the thermal equipment.

Main groups of equipment for a catering unit and practical tips for choosing it

All technological and auxiliary equipment for the catering department can be divided into the following groups:

• non-mechanical;

Mechanical includes all auxiliary and technological equipment for catering units, providing primary processing of raw materials, preparation of semi-finished products and blanks before heat treatment, as well as all units for washing dishes. This is a group of the following machines:

• machines for peeling and cutting vegetables on a universal drive or potato peelers, vegetable slicers, bread slicers, etc.;
• for the preparation of semi-finished products and preparations from meat and fish - electric meat grinders, minced meat mixers, cutlet-forming machines;
• for preparing dough pieces - flour sifters, dough mixers, dough rounders;
• dishwashers and bathtubs for manual washing of kitchen and tableware.

Obviously, the optimal mechanical equipment for a school canteen and a private kindergarten’s catering unit is a set of several low-capacity machines on a universal drive.

It is important to know! For grinding fish and poultry meat raw and after heat treatment, SanPiN is prescribed mandatory use different drives (that is, meat grinders).

Of course, only the chief cook can determine whether the catering unit entrusted to him requires hand washing sinks of various configurations, often made according to individual orders- all those unnoticed little things that make the process of preparing dishes ergonomic and comfortable.

With Petrokhladotekhnika you will make a brilliant choice of equipment for the catering unit!

Have you not yet found that talented chef, but are you ready to start equipping the kitchen of your future catering enterprise? No question, Petrokhladotekhnika is ready to become your competent consultant for some time.

All you need is a design of the premises and a concept for the future enterprise. We will help you create a virtual modern production line that eliminates counter flows of raw products and finished products, and then correctly place all the equipment in the existing space-planning solutions of a specific room.

Do you love massive, high-quality things and are not yet mentally ready to buy a fashionable combi oven? Lined rows of ovens and cast iron ranges with years of impeccable reputation are ready for valiant service in your kitchen.

Petrokhladotekhnika will accept the order and ensure delivery of equipment for the catering unit on time. We will provide, at your request, a full range of services from order delivery, assembly and installation of equipment to warranty repair catering equipment and post-warranty service.

Institutions for young children should provide the healthiest and most comfortable conditions. Refrigeration equipment plays an important role in this task. Products must be stored strictly under proper conditions. Otherwise, children’s weak bodies are easily poisoned, not to mention the fact that food made from improperly stored products is tasteless. Kindergartens have very high requirements for food storage.

Refrigeration units are divided into several categories depending on temperature regime that they can provide. Equipment:

• Medium temperature;
• Low temperature;
• Quick freezing.

When choosing equipment, you should take into account that it must be large enough and have separate sections for storage different types products. The use of modern, harmless technologies is also very important.

Where to buy refrigeration equipment in Moscow?

If you are planning to buy refrigeration equipment, pay attention to the wide range of products on our website. We offer high-quality equipment in Moscow at best prices for preschool educational institutions and schools.

Arrangement of the food block of medical institutions.

Food department is a complex of premises where food products go from their delivery from food bases to the preparation of dishes and distribution of ready-made food.

Regulatory framework.

Sanitary and hygienic requirements for the design, equipment, maintenance of the catering department, buffet departments, culinary processing and sale of food products are provided for by SanPiN 2.1.3.1375-03: XII. “Hygienic requirements for organizing meals for patients in medical institutions”, SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them”, Sanitary rules “Hygienic requirements for expiration dates and conditions storage of food products" SanPiN 2.3.2.1324-03, as well as the requirements of current orders and instructions of the Russian Ministry of Health regarding improved control and organization of nutrition in medical institutions.

Types of catering units:

catering unit operating on raw materials;

food unit operating on semi-finished products.

Requirements for catering unit placement:

The catering unit of a healthcare facility should be located in a separate building, which can be connected by transport tunnels to ward departments, except for infectious diseases. If there is an infectious disease building, a separate expedition room (at least 6m2) will be organized for it. It is allowed to place a catering unit in medical buildings, provided that technological flow is observed, including elevator equipment and independent supply and exhaust ventilation.

A set of premises for a catering unit operating on raw materials:

production premises - primary vegetable processing workshop, fish procurement workshop, meat and poultry procurement workshop (meat and fish workshop), hot workshop, cold workshop, flour products workshop, kitchen utensil washing

A set of premises for a catering unit operating on semi-finished products:

warehouses (refrigerated and non-refrigerated) – loading, refrigerated chambers for storing meat, fish, dairy products, fruits and herbs, dry food pantry, daily food pantry, vegetable pantry

production premises - hot shop, cold shop, flour products shop, kitchen utensil washing

official and household premises– staff room (dressing room), showers, cleaning rooms for staff with a personal hygiene room, storage room cleaning of premises, storage and washing areas for carts and containers.

Set of pantry premises:

Hospital cafeterias should have two separate rooms: for heating and serving food (at least 9 m2) and for washing dishes (at least 6 m2). Food should be distributed to the sick by barmaids. The nurse on duty of the department helps in distributing food, using carts to deliver food to bedridden patients in the wards and feed them. When distributing food, they must wear gowns marked “For food distribution.” Junior service personnel are not allowed to serve food. Products should arrive at buffets no earlier than half an hour before they are distributed. Food should not be stored in the dispensing departments for more than 2 hours (vegetable dishes no more than 1 hour), including the time spent on delivery.(Fig)

I - kitchen with distribution room; II - procurement shop; III - pre-production shop; IV - washing kitchen utensils; V - container; VI - refrigerated chambers with a freon unit for storing semi-finished meat and fish products, vegetable semi-finished products, dairy products, fats, gastronomy, meat, fish; VII - dry food pantry; VIII - vegetable pantry; IX - boot; X - space for storing and washing containers of semi-finished products;

1 - electric stove; 2 - insert; 3 - electric oven; 4 - electric digester boiler; 5 - continuous electric boiler; 6 - freon compressor unit; 7 - refrigerated cabinet; 8 - universal drive on a trolley; 9 - potato peeler; 10 - table with built-in washing tub; 11 - production table; 12 - table for peeling potatoes; 13 - cabinet for bread; 14 - washing bath; 15 - production rack; 16 - metal stock; 17 - chest for vegetables; 18 - commodity scales; 19 - mobile production rack; 20 - sand trap with one funnel; 21 - industrial sink

Operating principles of a healthcare facility's catering unit:

Work in the catering department is built in accordance with two basic principles: flow of the technological process and separation.

The principle of flow of the technological process is that as food is cooked, it moves from the raw state to the cooked state, without intersecting, in order to prevent contamination of the finished product.

The principle of separation is when raw and finished products are processed in separate workshops and by separate personnel.

Interior decoration.

The kitchen area should be spacious, with good daylight and artificial lighting and with sufficient exhaust ventilation. The stove should be positioned so that it has easy access from all sides. Work tables are located at a distance of 1.5-2 m from it. A sink is installed near one of the walls closer to the door for washing hands; there should be a towel, soap, disinfectant for hands. Floors in the kitchen, meat - fish, vegetable preparation, as well as in washing and sanitary units should be covered with metlakh tiles or, in extreme cases, concreted; in the preparation shops it is important to provide for the slope of the floors towards the ladders. The walls in the listed premises must be lined with ceramic tiles to a height of 1.6-1.8 m or painted with oil paint.

Boilers for cooking soup or porridge should be copper, tinned or stainless steel. Other kitchen utensils are made from various materials resistant to impact components food (aluminum, stainless steel, enamel cookware). Prefabricated kitchen tables must be made of anti-corrosion material (stainless steel, dureluminium), without seams on the surface of the lid. Wooden boards with a smooth surface are allowed for cutting dough and vegetables. Tables and serving boards must be separate for each type of product. They must have appropriate designations. Procurement rooms must be equipped with sinks for washing meat, fish and vegetables and soaking salted fish. In the absence of mechanized washing, washing rooms are equipped with two-cavity baths for kitchen utensils and three-cavity baths for tableware.

Technological equipment of catering department

mechanical equipment is used for primary (cold) processing of raw materials - potato peelers, vegetable slicers, juicers, meat grinders, dough mixers, sifters, bread slicers, egg slicers, dishwashers

thermal equipment is used for thermal processing of products (cooking, frying, baking, etc.)

Cooking (cookers, steam ovens, etc.)

Frying (electric frying pans, electric stoves, microwave ovens, ovens, baking cabinets)

3. non-mechanized equipment:

Cutting tables, cutting boards, racks, carts, scales, cabinets, chests

Pots, buckets, baking sheets, frying pans, kettles

Equipment (knives, forks, spatulas, mortars, molds, etc.)

4. refrigeration equipment (refrigeration chambers and refrigerated cabinets)

Requirements for transportation, reception and storage of raw materials, food

products

Conditions of transportation and reception

Transportation of raw materials and food products is carried out using special clean transport, which in the prescribed manner a sanitary passport is issued, issued by the sanitary service, indicating the car number and the driver’s last name. The inside of the vehicle body is upholstered with material that can be easily washed and disinfected (galvanized iron or sheet aluminum), and is equipped with removable shelving. Perishable and especially perishable products are transported by refrigerated or isothermal transport, which ensures preservation of transportation temperature conditions. The quantity of perishable products supplied must correspond to the capacity of the refrigeration equipment available in the organization. Transport containers are marked in accordance with the regulatory and technical documentation corresponding to each type of product. It must not be deformed, must be clean, sealed and clearly marked. Certain types of food products (dairy, sausages, bread, meat, fish, semi-finished products) must be transported by specialized transport with markings corresponding to the products being transported. Bakery products and bread are transported in trays, in special closed vehicles or vans equipped with shelves. It is not allowed to transport prepared food products together with raw materials and semi-finished products. It is not allowed to transport food products by random vehicles, as well as together with non-food products. Persons accompanying food raw materials and food products along the route and performing their loading and unloading (forwarding driver, persons accompanying the products) use sanitary clothing (robe, mittens, etc.), have a personal medical book of the established form with marks of completion medical examinations, laboratory results and professional hygienic training and certification. They must observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products. Vehicles used for transporting food products and food raw materials are washed daily using detergents and are disinfected monthly with products approved by the sanitary service.