Production equipment for catering units. Equipment for catering units. With Petrokhladotekhnika you will make a brilliant choice of equipment for the catering department

On this moment V Russian Federation There is a federal modernization program preschool education, within which new kindergartens are being built throughout the country. From January 1, 2016, it is planned to introduce a similar program, within the framework of which construction will be carried out educational schools. Also, in various regions there are gubernatorial programs for the construction of kindergartens, for example, in 2013, under the gubernatorial program of Moscow “Kindergartens”, 100 kindergartens were built. Currently in the Moscow region there is a gubernatorial program “Our Moscow Region. Development Priorities”, in which the NovoSukharevka company takes an active part. Several kindergartens built under this program have already been equipped by our company. Moscow also has targeted investment programs (TIP) for the construction and equipment of kindergartens and schools.

A necessary condition for maintaining the health of children is to ensure a rational, nutritious and balanced diet. Meals for children in kindergartens are mandatory, and the presence of a catering unit is also mandatory. The quality of food, in turn, largely depends on the state of the material and technical base of catering units, including technological equipment.

Food department kindergarten can receive raw materials from the supplier and then carry out the cooking process. If there is not enough space or equipment in the catering unit for the full cycle of food preparation, then semi-finished products from the food processing plant are supplied to such a catering unit and then the additional preparation process takes place.

A catering unit operating on raw materials should include: a primary vegetable processing shop, a hot shop, a cold shop, a meat and fish shop, a dispensing room, and a washing room. kitchen utensils, a dry food pantry, a vegetable pantry, a room with refrigeration equipment for storing perishable foods, a loading room, a staff room, a locker room, a shower and toilet for staff, a room for storing cleaning equipment and preparing cleaning and disinfecting solutions.

A catering unit operating on semi-finished products should include: hot and cold shops (they can be combined in one room and separated by a partition), a dispensing room, a storage room bulk products, a room with refrigeration equipment for storing perishable products, a kitchen utensils washing room, a washing exchange containers, a staff room, a locker room, a shower and toilet for staff, a room for storing cleaning equipment and preparing washing and disinfecting solutions.

Dispensing buffets must have space-planning solutions that ensure the sale of dishes and culinary products, the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, cutting ready-made products), as well as conditions for washing hands.

The technological equipment of the catering unit must comply with the current sanitary and epidemiological requirements for organizations Catering, national standards, be made of materials approved for contact with food products, and be in good condition.

Technological equipment for catering unit of preschool educational institution made of stainless or galvanized steel, non-emitting harmful substances in contact with aggressive chemical environments and food products. Technological equipment should be easy to handle with detergents and disinfectants, be compact, easy to operate, injury-proof, and resistant to mechanical damage.

Every year before starting a new one school year it is necessary to ensure technical control of equipment compliance with passport specifications, including measurements of the temperature inside thermal equipment.

List of technological equipment of the catering department

The technical features and production capacity of the technological equipment of the catering unit of the preschool educational institution must correspond to the number of people eating, the number and range of dishes, the layout and area of the catering unit premises. Catering equipment is divided into: mechanical, thermal, refrigeration and non-mechanical.

Mechanical equipment is used for primary processing of products, this can be equipment for:
- processing of potatoes and vegetables (or,);
- processing of meat and fish (,);
- preparing dough (,);
- washing dishes (or for manual washing of tableware and bathtubs for washing kitchen utensils);
- cutting bread ().

In small catering units, it is advisable to use a universal drive with a set of low-capacity attachments. 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:
- or ;
- ;
- ;
- ;
- .

To date the best option The thermal equipment for the catering department of a preschool educational institution is a combi oven, in which you can simultaneously prepare dishes from meat, fish, vegetables, baked goods, and porridge.

Non-mechanized equipment includes:
- ;
- (cabinets);
- ;
- ;
- .

Refrigeration equipment includes:
- ;
- .

Food distribution in kindergartens occurs without the use of a distribution line; ready-made portions are served in the distribution room and taken to the food hall. Not all kindergartens have a special room reserved for the dining room. Very often, meals are provided directly in groups, but there must be children's furniture that is specifically designed for meals. That is, it should not be deformed by warm plates, meet all sanitary standards and be simply comfortable for children. Using ordinary desks instead is unacceptable. The issue of safety must also be considered; tables and chairs should not have sharp corners, they must be stable and reliable.

When organizing children's meals preschool age important point is the presentation of the dishes itself, it is important that the children want to eat these dishes, and the process of eating itself is interesting for them. It is advisable to use here, these dishes are cups, plates and saucers of various themes: with letters of the alphabet, with images of fairy tale plots, with drawings of marine themes, with drawings Vehicle and so on. Using this porcelain, the process of eating for a child turns into not only exciting game, but also develops his intellectual level.

Since the distribution of dishes in kindergartens is usually carried out in groups, serving trolleys will be very useful, thanks to which you can distribute dishes on plates in large quantities, more than a nanny can carry in her hands. also make it easier to collect dirty dishes.

When choosing equipment, it is necessary to take into account the design of the catering unit. Space-planning solutions for catering premises should provide for a sequence technological processes, excluding counter flows of raw and finished products. The NovoSukharevka company offers its customers all the necessary technological equipment, tableware, tableware and utensils, as well as furniture for the dining room. You can study the comprehensive special offer for equipping the kindergarten catering unit, it contains sample list necessary equipment and prices, and also view finished projects companies.

Important! At the end of the article, a video seminar is presented on the topic “Control of the organization of nutrition for students and pupils. HACCP"

Ensuring rational, - necessary condition maintaining their health. , in turn, largely depends on the state of the material and technical base of catering units, including technological equipment.

Download the book “Nutrition in preschool educational institutions”
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The catering unit of the preschool educational institution must be equipped with modern machines and devices that mechanize and automate food processing processes, which helps to increase labor productivity and reduce the amount of food waste.

Composition of the catering unit

In accordance with the Sanitary and Epidemiological Rules and Standards "Sanitary and Epidemiological Requirements for the Design, Content and Organization of Work in Preschool Organizations SanPiN 2.4.1.2660-10", approved. According to the Decree of the Chief State Sanitary Doctor of the Russian Federation dated July 22, 2010 No. 91, a catering unit operating on raw materials should include: a primary vegetable processing workshop, a hot, cold, meat and fish workshop, a dispensing room, a kitchen utensil washing room, a dry food pantry, a storage room for vegetables, a room with refrigeration equipment for storing perishable products, a loading room, a staff room, a locker room, a shower and toilet for staff, a room for storing cleaning equipment and preparing washing and disinfecting solutions.

Nutrition control in a preschool educational institution provides that a catering unit operating on semi-finished products must include: hot and cold shops (they can be combined in one room and separated by a partition), a distribution room, a room for storing bulk products, a room with refrigeration equipment for storing perishables food products, a kitchen utensils washing area, an exchange container washing area, a staff room, a locker room, a shower and toilet for staff, a room for storing cleaning equipment and preparing washing and disinfecting solutions.

Dispensing buffets must provide space-planning solutions that ensure the sale of dishes and culinary products, the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, slicing ready-made products), as well as conditions for washing hands.

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List of technological equipment of the catering unit of the preschool educational institution

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. Catering equipment is divided into mechanical, thermal, refrigeration and non-mechanical.

Mechanical equipment is used for primary processing of products, these can be machines:

for processing potatoes and vegetables (universal mechanical drive or potato peeler, vegetable cutter);
meat and fish processing (electric meat grinder, minced meat mixer, automatic cutlet-forming machine);
dough preparation (sifter, dough mixer);
dishwashing (or baths for hand washing tableware and baths for washing kitchen utensils);
bread cutting machine.

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 products that have undergone heat treatment, separate drives (meat grinders) are required.

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The list of thermal equipment intended for thermal processing of products (cooking, frying and combined processing) includes electric stove, oven (broiler), bakery cabinet, electric boiler, food warmers. Today, the best option for heating equipment for the catering department of a preschool educational institution 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, shelving (cabinets), scales, cutting decks, hand washing sinks; for refrigeration equipment - refrigerators and refrigerated cabinets.

Requirements for the equipment of the catering unit of the preschool educational institution

The technological equipment of the catering unit of the preschool educational institution must comply with current sanitary and epidemiological requirements for public catering organizations, national standards, be made of materials approved for contact with food and be in good condition.

Technological equipment for the catering department of preschool educational institutions is made of stainless or galvanized steel, which does not emit harmful substances when in contact with aggressive chemical environments and food products. The technological equipment of the catering unit of a preschool educational institution must be easily processed with detergents and disinfectants, be compact, easy to operate, injury-proof, and resistant to mechanical damage.

Every year, before the start of a new academic year, it is necessary to ensure technical control of equipment compliance with passport specifications, which includes temperature measurements inside the thermal equipment.

Selection of technological equipment for the catering department of a preschool educational institution

When choosing equipment, it is necessary to take into account the design of the catering unit. Space-planning solutions for catering department premises should provide for a sequence of technological processes that exclude counter flows of raw and finished products. In some cases, to install equipment, it is necessary to slightly improve the catering unit.

It is advisable to entrust the choice of equipment to the chef (cook) of the preschool educational institution, since he knows the technology of cooking and is accordingly informed about the requirements for the equipment

Purchase equipment for the catering department of the preschool educational institution. preferably from suppliers providing delivery, assembly and installation services, as well as providing warranty and post-warranty repairs

The main criteria for catering equipment are its quality and extensive repairs. functionality.

When choosing a refrigerator, it is important to pay attention to:

on its performance at room temperature ( high-quality equipment must work stably high temperature environment);
ability to install different temperatures in various compartments;
strength and environmental friendliness of materials;
type of refrigerant (preferably freon);
quality of thermal insulation;
the ability to control the temperature and noise level of the compressor;
convenient arrangement of compartments, the ability to modulate the space;
defrosting method (should be selected refrigerator with automatic 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 ability to use for rapid cooling of products that have undergone heat treatment (to reduce the microbiological contamination of culinary products, vegetables, meat and other products for salads and cold appetizers after boiling are cooled on work tables to a temperature of 65 ° C, after which they must be placed in a refrigerator for intensive cooling ).

When buying a vegetable cutter, you need to check for the following functions:

autostart after the next boot;
engine blocking when opening the working compartment or hopper;
presence of a temperature sensor and overheat protection relay;
possibility of changing blades.

Thanks to the presence of these functions, additional efficiency and safety of the unit is ensured. You should pay attention to the materials that make up the equipment. In some devices, the lid, hopper and cutting compartment are made of plastic, in others - of stainless steel. It is preferable that the lid, hopper and cutting compartment be made of stainless steel.

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

When choosing an electric stove (with oven) or oven, you need to inspect the inner walls of the oven, which should have an easy-to-clean coating that can withstand high temperatures and is resistant to any organic acids: lactic, citric and acetic. The ability to clean the walls without using aggressive cleaning agents is a guarantee of the durability and long service life of the oven. It is worth paying attention to the presence of lighting in the oven chamber, which helps to monitor the cooking process, as well as to the tightness of the oven chamber door. Oven doors with seals around the perimeter, with multi-layer glazing, and with a reflective surface of the inner glass help to maximize heat retention inside and eliminate increased heating of external surfaces.

When purchasing washing baths (regardless of their purpose and dimensions), you must keep in mind that all baths must be durable, anti-corrosion, resistant to mechanical damage, and also easy to do general cleaning in the catering department of a preschool educational institution. The last circumstance is especially important in connection with sanitary treatment"nests" of the bathtub. In order for the treatment to be effective, its entire surface must be smooth and free of hard-to-reach places. 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 below for storing equipment.

When purchasing racks, you need to take into account that they are made of food-grade stainless steel. It is allowed to use carbon steel shelving frames, followed by painting powder paint. Chrome plated racks are also available. When choosing racks, you need to pay attention to the possibility of adjusting the height of the legs and the stability of the structure (for this, the racks can be equipped with special braces). It is desirable that the design of the rack allows you to adjust the height of the shelves. In addition to the size, the racks may differ in the number of shelves and the type of their surface (solid or mesh), as well as the maximum permissible load on the shelf.

The tabletops of production tables are made of stainless steel, their inner side reinforced with stiffening ribs. When choosing tables, it is recommended to check that the edges of the tabletops are carefully sealed.

Placement and connection of technological equipment of the catering unit of the preschool educational institution

Installation, adjustment and elimination of malfunctions that arise during work, as well as repair of technological equipment of the preschool educational institution’s catering unit should be carried out only by specialists who have certificates for the right to perform these works.

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

At the stage of placing the technological equipment of the catering unit of the preschool educational institution, it is necessary to ensure:

free access to it;
ease of use and flow of the technological process.

During installation and commissioning works the following operations are performed:

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 precautions and equipment operation rules;
registration of the commissioning certificate.

All equipment that drains into the sewer system must be connected with an air gap.

Marking of technological equipment of the catering unit of the preschool educational institution

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

Refrigeration equipment is marked: “gastronomy”, “dairy products”, “meat, poultry”, “fish”, “fruits, vegetables”, “egg”, etc.

Production tables are marked, for example, as follows: "SM" - raw meat, "SK" - raw chicken, "SR" - raw fish, "CO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, "VO" - boiled vegetables (also used for raw vegetables that are eaten without heat treatment), "G" - gastronomy, "Z" - greens, " X" - bread, etc. Refrigeration equipment is equipped with control thermometers. Not allowed to use mercury thermometers. It is also recommended to equip refrigeration equipment with instruments for measuring humidity (hygrometers).

Refrigeration Maintenance

Equipment maintenance carried out by the supplier (manufacturer) or a specialized organization (based on a contract) consists of carrying out scheduled inspections equipment and scheduled repairs.

The list of works required for all types refrigeration equipment, includes:

inspection internal surfaces cooled volume;
inspection of electrical equipment, automation devices, tightening of electrical contact connections;
examination:
- serviceability of lighting devices;
- state door handles, locks, pallets, drainage devices, rubber seals for doors of refrigerated volumes;
- operability of equipment and its components;
- tightness refrigeration unit;
- operation of automatic and semi-automatic defrosting systems;
- oil level in the compressor crankcase;
- tensioning the belts and tightening the fastening of the refrigeration unit and electric motor;
- VRV and SVM;
- automatic operating mode of the refrigeration unit and temperature in the cooled volume.

adjustment of pressure regulators (PR), thermostatic valve (TRV), thermostat depending on the required operating mode;
adjusting the smoothness of movement and tight fit of doors and curtains of equipment;
replacing lighting lamps, curtains in refrigerated equipment, adjusting the gap between the fan and the diffuser;
refilling the system with refrigerant and oil;
installation of a process filter for drying the refrigeration system.

Maintenance of thermal equipment

The list of works required for all types of heating equipment includes:

external inspection for compliance with safety regulations;
inspection of electrical equipment, automation devices and tightening of electrical contact connections;
examination:
- reliability of fastening and lack mechanical damage protective grounding(zeroing);
- serviceability of casings, handles, fences;
- condition of rubber and other seals;
- operation of the equipment in operating mode in accordance with factory instructions.

Work performed as needed:

thermal protection adjustment;
cleaning electrical contact connections;
replacing faulty signal lamps;
conducting additional training for trade and public catering workers if they violate the rules for operating equipment.

For kitchen stove and ovens, additional checks are made to ensure that the burners are properly grounded and that the positions of the batch switches are clearly fixed on different modes work, as well as replacement of switching.

Mechanical Maintenance

Work required for all types of mechanical equipment:

external inspection for compliance with safety regulations;
inspection of electrical equipment, tightening of electrical contact connections;
examination:
- completeness of equipment;
- reliability of fastening and absence of mechanical damage to the protective grounding (grounding) of the equipment;
- serviceability of electrical wiring;
- equipment operation and lubrication level in gearboxes.

Work performed as needed:

tightening fasteners;
replacing burnt fuses, fuses, contacts and coils;
Troubleshooting gland seals;
Conducting additional training for employees if they violate the rules for operating equipment.

For universal mechanical drive Additionally, the oil drain hole in the drive neck is cleaned, and the condition is checked:

threads on the clamping screws for fastening replaceable mechanisms;
grooves on the drive shaft of the gearbox;
shaft spikes of replaceable mechanisms.

The potato peeler is additionally checked for:

the state of the abrasive surface of the working parts, determining the discs that need to be replaced at the next current repairs;
tightness and adjustment of the fit of the rubber seal of the unloading door;
tension of V-belts.

The meat grinder checks:

quality of sharpening of knives and knife grids;
condition of the auger finger;
tension of V-belts.

The dishwasher checks:

Heating elements, solenoid valves and water pressure level sensors in the water main;
temperature regime by processing zones;
the condition of the rubber seals on the heads of washing and rinsing showers, the passage of water through the shower nozzles;
chain tension;
operation of the software mechanism periodic action;
condition of the cleaning nozzle rotation mechanism;
operation of the dispenser pump, correctness and rhythm of supply of the washing solution;
serviceability of aprons separating treatment areas;
condition of the cassettes.

For dishwashing work, the following operations are performed as necessary:

water pressure adjustment;
adjustment temperature regime by processing zones;
cleaning and rinsing nozzles of washing and rinsing showers, pump filters and sprayers;
tensioning chains and conveyor belts;
adjusting the solenoid valve switch lever;
replacement of aprons separating treatment areas.

Warranty repairs are not performed:

if the rules of transportation, storage, connection, operation and Maintenance in accordance with the manufacturer's requirements and technical characteristics equipment attention;
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;
detection of mechanical damage, traces of exposure to aggressive environments and high temperatures, as well as ingress of foreign objects and liquids;
violation of the safety of warranty seals; using equipment for purposes other than its intended purpose;
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 absence or incorrect connection of devices protective shutdown and equipment grounding;
connecting equipment to water supply and sewerage systems according to parameters that do not meet the requirements of the equipment manufacturer;
the absence of conditions necessary for carrying out repair and restoration work at the site of equipment operation;
replacing wear parts (oil seals, seals, timing belts, grease, etc.);
natural wear and tear of the product (full wear and tear, severe internal or external contamination);
if the serial number on the product has been removed, erased or changed, or the data on the product does not correspond to those specified in the warranty card.

Safety Compliance

For correct application technological equipment, food service workers must study the rules of operation of machines and devices, acquire practical skills in using them, provide daily care and technical supervision of the equipment.

The rules for operating individual machines and devices are described in detail in the instructions supplied by the equipment manufacturers. Strict adherence to these instructions is mandatory for all food service workers. The catering unit must have labor safety instructions. The basis for the development of such instructions can be the Standard Instructions for Occupational Safety and Health when working in the catering department of healthcare institutions, approved. Ministry of Health of the USSR dated December 10, 1986. The appendix contains extracts from it.

Application

Labor protection instructions
Download in.docx

Rospotrebnadzor has established special requirements regarding food storage, food preparation and catering equipment in kindergartens. The most important thing in this matter is to take into account the principle of separating the workshops for raw and finished products, as well as the warehouse for storing food products. Let's take a closer look at the main points.

Special shelves must be equipped to place dishes. When equipping a catering unit, it is permissible to use kitchen utensils made of the following materials: stainless steel, copper (tinned), galvanized iron (containers for bulk products), iron (baking trays, buckets). Dishes are washed in special metal baths equipped with water supply and sewerage. A professional dishwasher will help increase the efficiency of the kindergarten catering department and its staff.

It is necessary to process food products on all-metal food tables. According to sanitary and hygienic requirements, garbage and waste are collected during the working day in metal tanks or buckets with lids. After the end of the shift, the containers are cleaned and washed with a disinfectant solution.

The kindergarten kitchen equipment should include a washbasin and a closet for storing workers’ clothes. Canteen staff must be provided with special clothing - headscarves and gowns.

It is extremely important to observe the following rules when preparing food:

Before serving, ready-made dishes are kept on a steam table or hot plate for no more than 2-3 hours;
food processing is carried out on boards in accordance with their labeling: raw fish, raw meat, boiled vegetables, etc.;
there should be two or more meat grinders for grinding cooked and raw foods;
Prepared semi-finished products must be immediately subjected to heat treatment.

electric meat grinders for cooked and raw meat;
Wiping and cutting machine;
electric digester boilers;
vegetable cutter;
electric stove;
potato peeler;
cutting table;
oven;
shelf for cutting boards;
washing bath;
freezer and refrigerator;
continuous electric boiler;
metal racks (stainless steel).

You can purchase the necessary technological food equipment for kindergartens from the Trading Solutions company. Our specialists will help you choose the optimal kit for your institution. Supervisory authorities, kitchen staff and, most importantly, the kids will be happy!

electric stove;

Currently, the Russian Federation has a federal program for the modernization of preschool education, within the framework of which new kindergartens are being built throughout the country. From January 1, 2016, it is planned to introduce a similar program, within the framework of which the construction of educational schools will be carried out. There are also gubernatorial programs for the construction of kindergartens in various regions.

A necessary condition for maintaining children's health is to ensure rational, complete and balanced nutrition. Meals for children in kindergartens are mandatory, and the presence of a catering unit is also mandatory. The quality of food, in turn, largely depends on the state of the material and technical base of catering units, including technological equipment.

The kindergarten's food department can receive raw materials from the supplier and then carry out the process of preparing dishes. If there is not enough space or equipment in the catering unit for the full cycle of food preparation, then semi-finished products from the food processing plant are supplied to such a catering unit and then the additional preparation process takes place.

A catering unit operating on raw materials should include: a primary vegetable processing workshop, a hot, cold, meat and fish workshop, a dispensing room, a kitchen utensil washing room, a dry food pantry, a vegetable pantry, a room with refrigeration equipment for storing perishable foods, a loading room, staff room, locker room, shower and toilet for staff, storage room for cleaning equipment and preparation of cleaning and disinfecting solutions.

A catering unit operating on semi-finished products should include: hot and cold shops (they can be combined in one room and separated by a partition), a dispensing room, a room for storing bulk products, a room with refrigeration equipment for storing perishable products, a washing room for kitchen utensils, a washing room exchange containers, a staff room, a locker room, a shower and toilet for staff, a room for storing cleaning equipment and preparing cleaning and disinfecting solutions.

The technological equipment of the catering unit must comply with the current sanitary and epidemiological requirements for public catering organizations, national standards, be made of materials approved for contact with food, and be in good condition.

Technological equipment for the catering department of preschool educational institutions is made of stainless or galvanized steel, which does not emit harmful substances when in contact with aggressive chemical environments and food products. Technological equipment must be easy to process with detergents and disinfectants, be compact, easy to operate, injury-proof, and resistant to mechanical damage.

List of technological equipment of the catering department

In small catering units, it is advisable to use a universal drive with a set of low-capacity attachments. For raw products (meat, poultry, fish) and for products that have undergone 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:

Today, the best option for heating equipment for the catering department of a preschool educational institution is a combi oven, in which you can simultaneously cook meat, fish, vegetables, baked goods, and porridge.

Non-mechanized equipment includes:

Refrigeration equipment includes:

When organizing meals for preschool children, an important point is the presentation of the dishes; it is important that the children want to eat these dishes, and the process of eating is interesting for them. It is advisable to use a children's room here porcelain dishes, this dishware consists of cups, plates and saucers of various themes: with letters of the alphabet, with images of fairy tale plots, with drawings of marine themes, with drawings of vehicles and so on. Using this porcelain, the process of eating for a child turns not only into an exciting game, but also develops his intellectual level.

Food in kindergarten should be of high quality and nutritious. Cooking requires compliance sanitary standards and rules, which can only really be accomplished in a properly equipped room. The rooms in which food is prepared and served for children are divided depending on what operations are performed in them. The catering unit should have:

hot shop;
cold shop;
meat and fish shop;
a room with refrigeration equipment;
pantries for vegetables and dry goods;
vegetable primary processing workshop;
dispensing;
washing kitchen utensils.

All equipment in this unit is made of materials that are approved for contact with food, usually stainless steel or galvanized metal. The utensils used in the catering department must be marked, noting those for prepared foods and those for raw foods.

Hot shop

In the hot shop, first and second courses are prepared, semi-finished products are heated, side dishes and drinks are made.

The room is usually tiled, the floor is concreted or covered with tiles. In a hot shop, cutting tables must be installed, on which a magnetic holder for knives and a stand for cutting boards are mounted. If the preschool educational institution’s budget allows, steam tables are installed there.

In number heating devices, to which the workshop owes its name, includes a combi oven, an electric boiler and an electric stove. The number of burners on the stove can reach 8 and depends on the number of children in the kindergarten; the stove is complemented by an oven. If used in a hot shop induction cooker, it must be supplemented with a neutral thermal line module. Instead of an electric boiler, a steam boiler with a built-in heating element and equipped with a tipping mechanism can be used.

The only refrigeration equipment in the hot shop is a refrigerator for storing daily samples. Refrigerators here use low-temperature ones, with compartments for meat and fish dishes. They most often belong to the third class and work quietly at temperatures up to 28 degrees Celsius and indoor humidity up to 60%.

Cold shop

In the cold shop they prepare much-needed food baby food salads and cold appetizers.

An important part of the equipment is the production bath, in which vegetables and fruits not intended for cooking or stewing are washed. Washed vegetables go to the work table for subsequent processing in a vegetable cutter. The vegetable cutter model depends on the menu child care facility and the number of pupils. In addition, you need the ability to independently change the blades and a number of automatic functions - turning off the engine when the working compartment is open, overheating protection and automatic switching on after loading.

As in the hot shop, there are stands for knives and cutting boards. A very useful item in cold shop equipment is a slicer. This modern device allows you to quickly cut vegetables and fruits into slices of a given thickness, facilitates the preparation of salads and helps reduce labor costs and time for workers.

In this section of the catering department, a medium-temperature refrigerator is installed, the temperature in which is kept in the range from 0 to 8 degrees Celsius. These refrigerators are great for storing vegetables and fruits. There is also a work table for gastronomy, on which raw vegetables and fruits are not cut. The cold shop is completed with a bactericidal installation and a sink for hand washing.

Meat and fish workshop

The specificity of the equipment of a meat and fish workshop is based on the fact that for cutting poultry and fish meat it is necessary to use different tables, knives and baths. As the name suggests, in this workshop they process meat, fish and eggs received in the catering unit, and also make semi-finished products from them suitable for further preparation. The workshop equipment must include electric meat grinder and scales.

The main place in the meat and fish workshop is occupied by three sets of production baths and tables. Production baths for fish, meat and poultry are installed at a distance from each other, tables should be located next to the baths. IN Lately Production tables with a “built-in” bathroom are more often used; this is more convenient and allows you to place all the equipment in a slightly smaller area. The baths themselves must be easy to maintain, resist corrosion and various types of mechanical damage.

In addition, the workshop must have another set of production bath and table for the primary processing of incoming products. If the workshop space is small, then the rules allow only one to be installed instead of separate tables for meat and poultry, but in this case the poultry and meat will have to be processed on different days.

In addition to separate tables for each type of product, there are different sets knives and cutting boards with mandatory marking, since confusion in this matter is dangerous and unacceptable. A sink for hand washing and a refrigerator complete the list of necessary equipment. The latter must certainly have separate chambers for storing three types of products. The refrigerator itself belongs to the low-temperature type and third class, that is, it is capable of operating at a temperature of 28 degrees Celsius and a humidity of 60%.

Room with refrigeration equipment

This room belongs to the warehouse category. It is intended for storing frozen foods, meat, fish and poultry that are not subject to immediate processing. and perishables products requiring special conditions storage This room is equipped refrigeration chambers, refrigerated cabinets and chest freezers.

When choosing refrigeration equipment, you should pay attention to a number of points. The main one is the ability to perform its functions even at high temperatures external environment. Besides this, everywhere except chest freezers, it should be possible to set different temperatures in different compartments, since each type of product has its own requirements for storage conditions. The method of defrosting is important - it is better to give preference to cabinets with automatic performance of this function.

Next important factor- location of the refrigeration unit itself. It is better if it is located on top - this way the unit becomes less clogged and is easier to maintain. The compartments in the refrigerator should be convenient, ideally leaving the opportunity to create a storage space in accordance with the composition of the products. It is very convenient if the refrigerator allows you to quickly cool ready-made dishes.

And the last point - for refrigerators in children's institutions, freon is used as a refrigerant; the refrigerators themselves are made from materials that meet environmental requirements and strength standards. Refrigeration compressors must be able to control the noise level.