Equipment for baking fish. Fish cooking equipment

The organization of the technical part of an enterprise engaged in fish processing is a complex and responsible task. It would seem that this can be said about any similar department, whose work is related to food products. However, in the case of seafood, there are many nuances that require a special technological approach to ensure production processes and related operations. As a rule, a fish processing workshop is a room provided with a wide range of specialized equipment. This complex includes machines for receiving products, and power units for its direct movement, as well as devices for cleaning and further processing. It may seem that for the successful operation of such an enterprise, it is enough to purchase a set of necessary technical equipment. This is true, but the selection process itself is impossible without an understanding of technological processes. To understand them, you should consider the stages of processing performed on different areas production.

Technological stages of processing

Seafood products is quite extensive and includes enterprises of different directions. The average fish processing plant involves several stages, but small organizations whose activities are focused on individual operations are also common. So, among the most common types of processing are the following:

• Canning.
• Drying and smoking.
• Cutting and cutting.
• Ambassador.
• Cold processing.
• Preparation of minced meat and other products.
• Collection and processing of fish waste.

Not always each of these operations becomes the last before the release of products on the market. In particular, a fish processing workshop by cutting and slicing can only act as preparatory stage before salting the product. This approach is also convenient for the manufacturers themselves, as it allows them to integrate into long technological chains without investing much effort in organizing full-fledged costly production. Now it is worth moving on to organizing key areas in production facilities that allow the production of high-quality processed fish.

Shop for the preparation of live fish

Live fish needs to be provided with rather complex processes for organizing its transportation and storage. With proper observance of the requirements, it is possible to obtain high-quality raw materials for the further development of an ice cream or chilled product. Typically, fish processing enterprises are equipped with special cages and tanks for storing seafood. The most important thing at this stage is to ensure a strict separation of fish by species and observe the necessary conditions for her life. That is, predatory species are sorted separately, piercing, with the presence of sharp bugs, etc. Chilled and fresh fish are stored in workshops where a temperature regime of 0 ° C is provided.

Taking into account the time for transportation, which is usually about 3 days, the content of the product in the enterprise should not exceed 2 days. Based on this, the fish processing shop must have unloading devices that are appropriate in terms of power and pace of work.

Cooling and freezing

There are various approaches to freezing and refrigerating a product. For example, freezing is provided by in-line and cyclic devices. In the first case, these are continuously quick-freezing devices (tunnels) that operate in a continuous mode. Cyclic devices should include cameras with the ability to stop work to perform intermediate unloading or loading. Refrigeration equipment for fish processing Russian enterprises usually assembled according to the principle of a continuous technological chain. That is, the product from the moment of primary harvesting to the direct sale to the consumer is in conditions of constant exposure to cold. This is one of critical aspects in the production of fish, since only its observance allows obtaining high-quality food products.

Equipment for defrosting and cutting

Again, there are many different defrosting technologies, but advanced enterprises use special machines, the capacity of which is about 1,000 kg of fish per hour. There are also methods of defrosting by means of electric current. But, despite their effectiveness, the disadvantages in the form of a complex design and configuration still limit the range of applications of such installations. The resulting raw material is called defrosted and goes to the cutting shop for the processing of fish and other seafood. The list of mandatory equipment for such areas includes a conveyor or table on which cutting is carried out. When performing such operations, the insides, head, tail and fins are removed from the fish. The abdominal surfaces are also cleaned with the removal of kidneys and blood. For cutting, use band saws, special units for cutting off heads and skinning machines.

Production of minced meat, fillet and salting

The most common food products from fish are fillets and minced meat. For the production of fillets, the primary raw material is thawed, washed, separated from ice and sent for processing. Then there is gutting, removal of scales, trimming and processing with salt with the necessary additives. Industrial equipment for the processing of fish and seafood for the purpose of subsequent production of minced meat is represented on the market by meat and bone separators. These are the so-called neopresses, due to which muscle tissue is forced through the smallest holes located in the working device of the unit. For salting, dispensers are used in which a mixture was previously formed for processing the product. The fish is placed in special jars in which light pressing and sealing takes place. As a rule, the salting period in this form is about a month.

Mini-workshop for processing - what is special?

Only a few entrepreneurs can afford to organize production with a full cycle. Therefore, many focus on working in a specific specialized format. This is how the average mini-workshop for fish processing functions, allowing to serve 1,000 kg of products. At the same time, the range of processing areas is not limited - small fish enterprises are engaged in the initial preparation of raw materials, the production of semi-finished products, salting and smoking. Actually, in terms of functionality, the equipment used in mini-workshops does not differ from analogues from the middle link, but it certainly loses in performance.

What is a modular shop?

To preserve the advantages of mini-factories and at the same time not to reduce the degree of productivity, a modular fish processing workshop will allow, the price of which on average varies from 1 to 3 million rubles. These are complete complexes and premises that are ready to support the processes of drying, drying, cutting, smoking, etc. As you can see, they are distinguished by multifunctionality, but at the same time, they are compact workshops with thoughtful communication support. Price modular factories, as a rule, is determined by the volume of the load. For example, models for 100 kg cost an average of 1 million rubles, and options over 300 kg are estimated at more than 2 million rubles.

Conclusion

Technical support includes not only the preparation, storage, manufacture and performance of other operations directly related to the product. These are auxiliary devices, containers, tools and units involved in the operation and maintenance of the enterprise. For example, fish processing equipment requires regular cleaning and timely delivery of raw materials. For these activities, appropriate equipment and containers are used. Separately, it is worth noting the packaging shops. Such departments are not directly related to the recycling processes, but they have a great responsibility. After all, one should not forget that fish is a perishable product, which means that everything related to its content before it reaches the counter can be attributed to technologically important processes.

It is no secret that fish and all kinds of dishes from it are special products and require proper storage, which means that specific equipment is required that can provide optimal conditions for storing such dishes, defrosting and further heat treatment.

The special attraction of fish lies in the fact that in our time industrial production food, it remains an exclusively natural product that has not experienced any influences of genetic engineering. The variety of fish species, different in taste, is also impressive. final product, nutritional value, fat content, etc. First of all, it is this variety that determines the specifics of the storage of fresh-frozen or chilled fish.

The Electrolux concern in the refrigeration equipment group sells special versions of 400l refrigeration cabinets for storing seafood and fish. These versions are characterized by a very special range of operating temperatures ranging from - 6 C to + 6 C.

This temperature regime is designed for the storage of fish species that differ in the degree of fat content. All refrigerated cabinets are equipped with deep plastic containers with a false bottom made of stainless steel.

The next stage of work is working with freshly frozen fish or seafood. Known methods of defrosting products in refrigerators at a temperature of +3C have a number of disadvantages. First of all, this is the duration of the process: it can take a day to defrost using the traditional method. In this case, the product loses a large amount of natural moisture. In 2003, the Electrolux concern developed and launched a completely unique pulse-steam defrosting apparatus. None of the competing companies have analogues of such a device.

The device is a cabinet equipped with a boiler, where frozen food is loaded in gastrocontainers. During the defrost cycle, low-temperature steam is supplied from the boiler to the chamber in an impulsive mode. Thanks to this technology, when the cabinet is fully loaded (10 gastrocontainers), the defrosting process takes about 5 hours. But the result is much more impressive. Regular injection of low-temperature steam prevents the evaporation of the natural moisture of the product, which allows it to maintain its original consistency. After such a defrosting cycle, it is almost impossible to distinguish large-sized or whole fish from fresh fish: drops of fish oil appear through the scales, and the tissue itself retains 95% of all its taste and organoleptic properties!

It should be noted that the use of steam is an ideal technique for this category of products, both when defrosting them and when preparing various dishes.

Since 2003, the Electrolux concern has been offering steam-convection ovens for the correct heat treatment of fish, in which a number of patented innovative devices are installed. First of all, this is the air-o-clima high-precision steam saturation control system, with which you can set the required percentage of moisture in the total volume of hot air circulating in the chamber. For the first time, a lambda probe is used as a sensor for these purposes, similar to that installed in the engines of Mercedes and Volvo cars. The lambda probe reacts only to oxygen, steam is not oxygen, therefore, everything that is not oxygen is steam.

The introduction of the air-o-flow system also contributes to high-precision measurement. It not only provides the furnace with a constant supply of fresh heated air from outside, but also contributes to the most uniform distribution of turbulent flows throughout the entire volume of the chamber.

To work with large-sized products, including fish steaks, the new Electrolux ovens are equipped with a temperature probe with 6 sensors. The probe reading is always accurate, no matter how correctly it is placed in the core of the product, because of all the temperature readings measured by the electronics, only the lowest is taken into account.

As a result, fish dishes that have undergone the defrosting process and cooked on the new equipment of the Electrolux concern have such appearance, taste properties and aroma that they practically do not differ from fresh fish and seafood dishes.

V.R. Stepanov
Director of the professional direction of Electrolux in Russia

The technological process of preparing a wide range of products from meat and fish is carried out on a variety of machines and mechanisms.

The beginning of production is the primary processing of raw materials on washing and cleaning machines, as well as cutting frozen blocks and ready-made semi-finished products.

One of the main technological operations for processing meat and fish raw materials in food production is its grinding. Depending on the type finished products Grinding can be conventionally divided into coarse, medium and fine.

For coarse grinding, cutting machines are produced.

Medium grinding is carried out with the help of tops, meat grinders and cutters.

Colloidal mills, emulsifiers, disintegrators and homogenizers are designed to produce fine minced meat.

Meat cutting machines and bacon cutters have different design solutions, but the fundamental arrangement of the cutting unit is the same for all types of machines (Fig.).

Rice. Schematic diagram of the cutting unit of the meat and fish cutting machine: 1 - drive shaft; 2 - sickle-shaped knife; 3 - eccentric; 4 - fork; 5 - knife frames; 6 - lamellar knives; 7 - axis; 8 - angle lever; 9 - pusher; 10 - feed box

The cutting mechanism consists of flat knives fixed in knife frames and a planetary (sickle-shaped) knife. The planetary knife is splined to the main shaft of the machine and is used for transverse cutting of raw materials previously cut in the longitudinal direction by flat knives.

The block of flat knives is made in the form of a body and two perpendicular frames with a set of knives. Thanks to the eccentrics, the knives reciprocate and cut the meat in the direction of its supply.

The grinding of frozen meat blocks is carried out on various block cutters of domestic and foreign production, the principle of operation of which differs mainly only in the force effect of the working bodies on the product of guillotine, rotary, milling or combined mechanisms.

The guillotine mechanism consists of a fixed knife, rigidly fixed on the frame, and a movable knife, mounted in a rigid frame, reciprocating. The guillotine mechanism cuts the frozen block into layers 25 ... 55 mm thick.

The rotary mechanism is a rotating drum, on the outer surface of which flat knives are installed. The knives cut off pieces of meat in the form of shavings from the block, which enter the trolley located under the drum.

The milling grinding mechanism consists of two shafts rotating towards each other with a set of flat cutters. The meat block under the action of its own mass enters the zone of rotating cutters, where it is captured by cutters and crushed.

Combined mechanisms designed for bilateral grinding of frozen blocks are a combination of block cutters and tops.

Tops represent an extensive group of machines for medium grinding of meat raw materials. With the help of these machines, the primary grinding of the product is usually carried out before it is further production.

To move the meat in the working chamber, feed it to the knives and push it through the knife grates, a rotating auger with a pitch of turns decreasing towards the product unloading is used.

The cutting mechanism of the top consists of a fixed scoring grid, rotating cruciform knives, fixed knife grids with holes of different diameters and a clamping nut. Main technological parameter top is the size (diameter) of its lattice. Various brands of machines have a size from 82 to 200 mm, which is included in the marking with the last two digits (K7-FVP-82; K6-FP-120).

The degree of grinding meat on the top and its productivity depend on the size of the holes in the outlet grate and the number of cutting pairs (lattice - knife). With a slight degree of grinding (16 ... 25 mm), one pair is enough - the top is assembled with one knife and one grate; with finer grinding (2 ... 3 mm), the number of cutting pairs is increased.

For cutting frozen meat and fish products, an MRZP machine is used (Fig.).

Rice. Frozen food cutting machine MRZP: a - general form; b - kinematic diagram; 1 - supports; 2 - body; 3 - driven coupling half; 4 - leading coupling half; 5 - knife; 6 - traverses; 7 - connecting rod; 8 - guide bars; 9 - cast iron column; 10 - crank shaft; I - lever; 12 - switching mechanism; 13 - sliding key; 14- slider; 15 - product; 16 - marzan; 17-table; 18- worm gearbox; 19 - belt drive; 20 - engine; 21 - crank

The working bodies of the machine are a crank mechanism, a slider with a knife, and a control panel.

When the machine is in the non-working position, the driving and driven coupling halves are opened by the action of the electromagnet on the spring mechanism. When the machine is turned on, a sliding key connects both coupling halves with a spring mechanism and the movement from the drive through the crank mechanism is transmitted to the slider, which along with the knife goes down along the guides and cuts the product. In this case, the knife rests against the marzan (lining under the blade) inserted into the groove of the body, and then takes its original position.

Limit dimensions cut product 180x380 mm. To avoid injury, the machine is turned on by simultaneously pressing two buttons.

for cutting semi-finished meat products such as azu, goulash, barbecue, as well as lard use the M6-FRD machine. The machine consists of a welded frame, to which assembly elements and parts are attached: planetary knife; block of flat knives; bunker; main shaft; right and left eccentric shafts; mechanical blocking; neck and electrical equipment.

The meat is fed into the cutting zone and pressed with the help of a hydraulic cylinder, the operation of which is synchronized with the operation of the sickle-shaped disc knife. The length of the cut pieces is regulated by a special device, the size of the pieces is related to the size of the knife frames. The machine set includes frames of the following sizes: 6x6; 12x12; 16 x 16; 24x24 mm.

For cutting small-sized meat and fish semi-finished products, a machine of the A-FLR / 2 type is used (Fig.).

Rice. Machine for cutting semi-finished meat products: 1 - feeding conveyor; 2 - tension device; 3 - casing; 4 - chain drive of the feed conveyor drive; 5 - feed conveyor drive; 6 - drive mechanisms for longitudinal and transverse cutting of the product; 7 - mechanism for transverse cutting of the product; 8 - conveyor for product withdrawal; 9 - sensor for switching on the mechanism for transverse cutting of the product; 10 - casing; 11 - product slitting mechanism

The machine consists of a feeding conveyor, a mechanism for cutting meat and fish raw materials, a conveyor for removing the product, and a frame.

The feeding conveyor has a chain plate structure with vertical stops, between which the raw material is placed.

The raw material cutting mechanism consists of lamellar and circular knives. Lamellar knives are fixed in two knife frames, reciprocating in mutually perpendicular planes. The circular knife makes a complex movement in a plane perpendicular to the supply of raw materials to the blade knives. The command to cut off the product with a circular knife is given by a special transverse cutting enable sensor.

The raw material is loaded into the feeding conveyor, which delivers it to the knives. Lamellar knives cut the product into sticks. Dimensions cross section blocks are determined by the distance between the knives within the framework.

When leaving the cutting zone of blade knives, the product acts on the sensor, which activates the transverse cutting mechanism. The length of the bars is set using sensors. The cut raw material enters the discharge conveyor, and the sensor occupies its original position. In the future, the cycle is repeated.

Machine capacity 250 kg/h; feed conveyor speed 0.02 ... 0.03 m/s; outlet 0.09 ... 0.13 m/s; frequency of rotation of the disk knife 230 min -1 ; rated power of the electric motor is 2.8 kW.

At enterprises Catering meat grinders are used for medium grinding of meat and fish raw materials various types, the numerical marking of which indicates the diameter of the knife grid in mm.

On fig. the constructive scheme of the meat grinder MIM-500 is given.

Rice. Structural scheme of the MIM-500 meat grinder: a - general view; 1 - base; 2 - gearbox drive shaft; 3 - housing of the working chamber; 4 - sleeve; 5 - a set of cutting tools; 6 - auger finger; 7 - union nut; 8 - auger; 9 - fence; 10 - pusher; 11 - loading bowl; 12 - gearbox; 13 - lining; 14 - V-belt transmission; 15 - electric motor; 16 - ejector; 17 - handle; b - kinematic diagram; 1 - V-belt transmission; 2 - gear cylindrical reducer; 3 - auger; c - cutting tools

The main working body of the machine is the cutting mechanism, which consists of four bladed knives, fixed scoring and knife grids. Four-bladed knives have cutting planes that form eight blades. The replaceable knife grid has three holes with diameters of 3.5 and 9.0 mm.

The working chamber on the inner surface has deep screw channels to prevent sticking of the product. Promotion of raw materials in the mechanism is carried out by a screw with a decreasing pitch. The machine body contains a drive consisting of a 2.2 kW motor, a belt drive and a single-stage gear reducer. Machine capacity 500 kg/h, auger speed 200 rpm.

Meat grinder MIM-105M in its design and principle of operation is similar to MIM-500, but has a lower capacity.

At catering establishments, desktop meat grinders of the MIM-82M, MIM-250, MIM-82, M2 (764) types are widespread. Their fundamental difference lies in the design and individual technical characteristics.

Meat grinder MIM-82 consists of a working chamber and a drive. The loading bowl has a fuse with a pusher. The drive consists of an electric motor and a two-stage spur gearbox.

In the production of food, meat grinders of the MS2-150, MS2-70, MMP-N-1, UMM-2 types are also used, which are replaceable actuators for universal kitchen machines PM-1.1; PU-06; P-N; UMM-PV; PUVR-04.

On fig. some types of meat grinders of universal kitchen machines are shown.

Rice. Meat grinders of universal kitchen machines: a - meat grinder MS2-70; b - meat grinder MMP-N-1; c - meat grinder UMM-2

The quality of grinding and the performance of meat grinders depend on the condition of the cutting tool. Its restoration is carried out by lapping. The side of the knife blade is sharpened on a grinding machine.

In recent years, the domestic industry has launched the production of high-quality meat grinders M8M, 8MM, M6M, 6MM, M4M, 4MM for shops, cafes, restaurants, canteens. Specifications this equipment are given in table.

Specifications	M8M	8MM	M6M	6MM	M4M	4MM
Productivity, kg/h	250...	300...	250...	300...	250...	300...
	300	350	300	350	300	350
Lattice diameter, mm	70	82	70	82	70	82
Installed power, kW	1,1	1,1	0,75	0,75	1,1	1,1
Hopper capacity, l	6	6	6	6	10	10
Supply voltage, V	380	380	380	380	380	380
Overall dimensions, mm:
length	550	550	660	660	700	700
width	300	300	440	440	500	500
height	600	600	450	450	450	450
Weight, kg, no more	70	70	46	46	68	68

The special design and material of knives, as well as gratings, ensure continuous multi-shift operation of meat grinders without resharpening the tool. A set of gratings allows you to vary the degree of meat grinding.

The use of an optimally shaped screw, obtained as a result of computer simulation, in combination with other strictly calculated design indicators, ensures the most reliable and productive operation with low energy consumption.

Along with domestic equipment, catering establishments use meat grinders imported from FAMA - Italy, MKN - Poland, MTR - Great Britain, etc. Their compact design is combined with great performance and ease of use. As a rule, they are equipped with self-sharpening knives, and the hopper corresponds to international standards security.

Rice. Mechanism for cutting meat into beef stroganoff MBP-11-1:

a - general view; 1 - body; 2 - knife shaft; 3 - damper; 4 - comb; 5 - pusher;

b - disk cutter

Interchangeable actuators universal P-N drives, PU-06 are mechanisms for cutting meat into beef stroganoff MBP-11-1 (Fig.), Meat looseners MS19-1400 and MRP-P-1.

Rice. Mechanism for cutting meat into beef stroganoff MBP-11-1: a - general view; 1 - body; 2 - knife shaft; 3 - damper; 4 - comb; 5 - pusher; b - disk cutter

The working body of the MBP-11-1 mechanism is a package of knife discs. The meat supplied by the pusher is cut into slices and falls into a substituted container. The speed of the shaft with knife cutters is 80 rpm, the mechanism operates from a phase voltage of 220 V.

The device and principle of operation of the mechanisms MC19-1400 and MRP-11-1 are similar to the stationary meat ripper MRM-15 (Fig.).

Rice. Meat loosener MRM-15: a - general view; 1 - machine body; 2 - cover; 3 - carriage; 4 - reducer; 5 - V-belt transmission; b - gearbox housing; 7 - electric motor; 8 - microswitch; 9 - socket; 10- fork; 11 - capacitors; 12 - cord; 13 - bed; b - kinematic diagram; 1 - belt drive; 2 - worm pair; 3 - cylindrical pair; 4 - packs of cutters

The meat loosener consists of a housing, a drive and a working body. The drive includes an electric motor with V-belt transmission and a worm gear. The movement of the disc serrated knives is transmitted through a serrated cylindrical pair. The knife packs rotate in opposite directions. Portion pieces of meat entering through the loading device are cut (loosened) on both sides.

Machine productivity 1800 pieces/h; speed of the working shaft 90 min -1 ; electric motor power 0.27 kW; phase voltage 220 V; overall dimensions 500x260x390 mm.

Designed and implemented for centralized production culinary products complex of machines for portioned cuts of meat MRPP-2000.

For grinding, mixing, cutting, kneading, emulsifying and vacuuming minced meat, cutters K-45 KB, VK-125 are used.

Cutters are used for the final grinding of meat that has previously been processed on tops to obtain finely chopped meat raw materials, minced meat, pate mass and other similar products.

Fine grinding of meat on the cutter is achieved by cutting it with rapidly rotating sickle-shaped knives in a bowl rotating around a vertical axis. The bowl can be open or sealed. In the latter version, the operation is called "cutting under vacuum".

On fig. the kinematic diagram of the cutter is given, which characterizes the principle of operation of the machine.

Rice. Kinematic diagram of the cutter: 1 - electric motors; 2 - V-belt drives; 3 - gearboxes; 4 - bowl; 5 - unloader plate; 6 - cutter head; 7 - knife shaft

The receiving bowl is driven by an electric motor through a V-belt drive and a worm gear. The cutter head, cantilevered on a cutter shaft mounted in rolling bearings, rotates from the electric motor through a V-belt drive.

finished product unloaded using a device, which is a plate mounted on a shaft that rotates from an electric motor through a gearbox.

Meat mixers are used to mix minced meat and fish with all the components provided for in the recipe.

The domestic industry produces a number of mixers of various capacities, differing in their design individual nodes but working on the same principle. The main working body of the machines is one or two rotating shafts with blades, which evenly mix the minced meat, saturating it with air. The mixing process, as a rule, does not exceed 60 s.

For public catering enterprises, the most acceptable in terms of productivity and power consumption are meat mixers FM-150, L5-FM2-U-335, LPK-1000F420.

Meat mixer L5-FM2-U-335 has the simplest device and reliability of operation, characteristic of this group of technological equipment.

The open type meat mixer consists of a frame, a kneading tank, where two screws rotate towards each other, a screw drive and a loading mechanism. The rotation of the augers is carried out from the electric motor through a worm gear.

The loading mechanism consists of a trolley designed to transport raw materials to the meat mixer, and a device for its overturning, mounted in the frame.

The tipping device is a system of levers, moving with the help of a worm gear, with a separate electric motor.

The finished product is unloaded through hatches located at the bottom of the tank and opened manually by turning the flywheel clockwise.

To speed up the process of mixing minced meat, the design of the machine provides for reversing the rotation of the augers, which is carried out by two buttons on the control panel.

Domestic dumpling machines NPA and NPA-1M are used for the production of dumplings.

Automatic machines are machines of continuous operation, in which, when manually loading products into bunkers, an automatic and waste-free molding of a semi-finished product takes place. They consist of a dough hopper, a filler hopper (for minced meat), quick-change forming heads, forming drums and a flouring or lubricating device.

Technical characteristics of dumpling machines are given in table.

More powerful in terms of productivity (240 ... 1200 kg / h) are automatic machines SUB-2M, SUB-ZM and SUB-6, designed for dosing and shaping dumplings.

Their designs differ only in the number of stamping drums. The main structural elements of the machines are: belt conveyor; loading bunker with a screw unloader of dough; loading hopper with paddle agitator and eccentric-blade stuffing feeder; mince and test collectors with a forming device; stamping drums with a lifting device; flour hopper with agitator; drive and frame.

The dough and minced meat from the bunker are pumped into the corresponding collectors, and from them - into the forming device, which has two holes: the outer one for the dough and the inner one for the minced meat. Dough with minced meat comes out of the forming device in a continuous stream in the form of a filled tube and enters trays or a belt made of corrosion-resistant steel and sprinkled with flour. Next, the tube goes under the stamping discs. When the tubes are moved on the conveyor, the stamping drums are rolled over them, placing the minced meat and dough into the cells with simultaneous molding and gluing of dumplings.

For fish cleaning use mechanisms MS17-40 and RO-1M1. The principle of their action is the same. The difference lies in the fact that the MC 17-40 device is a replaceable actuator of the PM-11 universal drive, and the RO-1M1 mechanism is produced with an individual drive, which is attached to the production table with a clamp. Their productivity is respectively equal to 40 and 60 kg/h.

Double fin cutter PR-2M is designed to remove dorsal, anal and caudal fins from fish different types and sizes.

The fin cutter consists of two heads mounted on a plate and an electric motor for rotating circular saws. The saws are protected by special shields with oval recesses and guide slots for the fins to enter under the saw. The machine has two trays for removing cut fins and water is supplied for washing circular saws and trays.

Head-cutting machine GOM is designed to remove heads of partial fish species of different sizes. The working bodies of the machine are interchangeable knives and three matrices for laying fish.

The knives are made in the form of a thin-walled cylinder with an end cutting edge. They are attached to a vertical shaft. The shaft from the drive mechanism performs a rotational and translational movement down, followed by a return up and a short stop in its original position to replace the fish.

Fish cutting conveyor KR-1 It is intended for acceptance and cutting of the thawed fish. It consists of a drive and tension sections, a fin-cutting section and an inclined scraper conveyor.

Drive section includes base, drive, fish cutting tables, six work stations, waste disposal trays.

A bunker is fixed on the basis of the tension section. The bunker has three equalizers, two of which are fixed, and the third is adjustable in height and serves as a gate. Each workplace has a fish cutting board and water supply. Conveyor capacity 240 kg/h.

For preparing various types of dishes, snacks, culinary flour products use different kinds technological equipment and production inventory. Technological equipment for the preparation of products for public catering are classified according to their functional purpose, depending on the type of raw material and the range of finished products.

According to the structure of the working cycle, machines and mechanisms of continuous and periodic action are distinguished. In machines and mechanisms of continuous action, the processes of loading, processing and unloading the product occur continuously. Products constantly enter the working chamber, move along it and at the same time are exposed to the working bodies of the machine, after which they are removed from the working chamber.

In machines and mechanisms of periodic action, the product is processed by the workers of the body for a certain time. You can start processing the next portion of the product only after the processed product is unloaded from the working chamber of the machine. According to their functional characteristics, machines and mechanisms are divided into groups of equipment characterized by the same impact on the processed product.

According to the degree of mechanization and automation of the technological processes performed, non-automatic, semi-automatic and automatic machines are distinguished. In non-automatic machines, loading, unloading, control and auxiliary technological operations are performed by the operator. In semi-automatic machines, the main technological operations are performed by the machine; only transport, control and some auxiliary processes remain manual. In automatic machines, all technological and auxiliary processes are performed by the machine. They can be used as part of flow and flow-mechanized lines and completely replace human labor.

According to the type and properties of products (objects) being processed, machines and mechanisms are divided into the following groups.

1. Machines for processing vegetables and potatoes - sorting, washing, cleaning, vegetable cutting, mashing, production lines for processing vegetables.

2. Meat and fish processing machines - meat grinders, meat mixers, meat loosening machines, cutlet molding machines, fish cleaning machines.

3. Machines for the preparation of dough and creams - sifters, dough mixing machines, dough sheeters, beaters.

4. Universal drives for general and specialized purposes.

5. Machines for cutting bread and gastronomic products.

6. Dishwashers.

7. Lifting and transport machines.

Main parts of machines. The machine is a set of mechanisms: motor, transmission and executive, which consist of a large number of parts. A part is a part of a machine made without assembly operations. The connection of several parts is called a node. The main components of any machine used in public catering establishments are the frame, housing, drive and actuator mechanisms, as well as control equipment.

The bed is a fixed base on which all the nodes of the machine are strengthened. The body of the machine is designed to accommodate the drive and actuator mechanisms. The bed and the body can be made as a single unit. The drive mechanism includes an electric motor that converts electrical energy into a mechanical one, and a transmission mechanism (transmission) that transmits movement from the electric motor to the actuator. The actuator consists of a working chamber - an enclosed space where the product processing process is carried out, and working bodies - parts that carry out this process. The working chamber has a loading and unloading device.

The control equipment is used to start and stop the machine, as well as to monitor its operation.

Considering the nodes of various machines, you can find that they include a large number of parts of the same type or parts. general purpose(shafts, axles, supports, bearings).

Other details are characteristic only for a certain type of machine - these are special-purpose parts. Requirements for materials used for the manufacture of machines. For the manufacture of parts and assemblies, materials are chosen that ensure the reliability of the machine with minimal weight, dimensions and cost. The main materials for the manufacture of machine parts are ferrous and non-ferrous metals or their alloys, as well as plastics and other synthetic materials. Ferrous metals include iron alloys, the most important of which are cast irons and steels.

Cast iron has high casting properties and is used to manufacture parts of complex configuration.

Steel is stronger than cast iron, easier to weld and better machined. Welded body parts, covers, casings and other parts are made from ordinary quality steel. If a small amount of non-ferrous metals (chromium, nickel, etc.) is introduced into the composition of steel, then its strength, hardness, ductility, as well as resistance to corrosion and wear can be increased. Such steels are called alloyed. They are used for the manufacture of machine parts that are in direct contact with food. For tinning of steel parts, tin is used (tinning of the working bodies of meat grinders).

Plastics are widely used in mechanical engineering, parts of which (gears, pulleys) are lighter than metal, silent in operation and have sufficient strength, wear resistance, anti-corrosion.

From non-ferrous metals for the manufacture of parts in contact with food, aluminum alloys are used. Materials in contact with food should be inert to fats, oils, moisture, acids and odors, be anti-corrosive, easy to clean, wash, disinfect and dry. In addition, they must not have harmful effects on food or prepared foods.

For cutting raw and boiled vegetables into pieces of a certain shape, vegetable cutters are used in catering establishments. The industry produces vegetable cutters with a mechanical and manual drive. Machines for cutting boiled vegetables are installed in cold shops, and machines for cutting raw vegetables are installed in vegetable and hot shops. The shape of the particles of the cut product depends on the design of the knife. They are driven by individual or universal drives. Depending on the principle of operation, vegetable cutting machines are: disk, rotary, punch and with a combined cut. Disc vegetable cutting machines have a set of knives with rectangular or curved blades. These interchangeable knives are working bodies, mounted on a support disk, which receives rotational movement from an individual or universal drive.

The cut of the product in disk vegetable cutting machines occurs by pressing the product against the rotating disk. The thickness of the cut layer of the product is determined by the distance between the plane of the knife and the disk. The %o distance can be adjusted to a predetermined value. The shape of the particles of the cut product depends on the design of the installed knife on the supporting disc. In rotary vegetable cutting machines, the product loaded into the chamber is wedged between the plates of the rotating rotor and the fixed cylindrical wall of the working chamber. In this case, the product, under the action of centrifugal force, is pressed against the inner wall of the working chamber and slides along it. Vegetables are cut with fixed knives depending on the shape of the installed knives.

In punch vegetable cutting machines, the grinding of the product occurs by pushing them with a piston through a fixed knife grate. In combined vegetable cutting machines, cutting is carried out using rotating horizontal straight knives and a fixed knife grid with vertical straight knives. The principle of operation of vegetable cutters is as follows, and is carried out using rotating horizontal straight knives and a fixed knife grid with vertical straight knives. The principle of operation of vegetable cutters is as follows. Through the loading hopper, raw vegetables enter the rotating knife disk, are carried away by it down, wedged between the wall of the bunker and the disk (due to the snail-like shape of the bunker) and are cut by the disk knives. The cut off particles of vegetables pass through a gap between knives and a disk and collect in the substituted container.

The safety and operation of the machine is as follows. The electric motor is turned on and washed raw vegetables are poured through the hopper. Vegetables must be supplied evenly and in sufficient quantities, otherwise the quality of cutting deteriorates. It is forbidden to push the chopped vegetables to the rotating knife disk with your hands, for this purpose you should use a wooden pusher. When working on the machine, workers must have a dry and special form clothes, it is strictly forbidden during work to be distracted and leave workplace before finishing work on the machine. After work, the machine is disassembled, washed and dried. Then, in order to avoid the appearance of rust, the working shaft and knives are lubricated with edible unsalted fat. When removing a disk with knives from a horizontal shaft, be sure to use a special hook. On Maintenance vegetable cutting machines, a maintenance schedule is drawn up at the rate of at least once every 10 days. On this day, a qualified mechanic, who is assigned to this company, performs maintenance - lubrication, fastening, sharpening or replacing knives.

Vegetable cutter MPO-400-1000 with a rotary device. The machine consists of a frame, housing, drive and actuator mechanisms, as well as a control mechanism. It is made with two interchangeable actuators - rotary and disk.

The design of the disc attachment is similar to that of the MPO-50-200 machine. The rotary device consists of a loading tank (drum), a movable rotor with blades and a cutting tool in the form of knife blocks.

The drum is fixed to the body and has a hinged lid. A rotor with three vertical blades is inserted inside the drum, feeding the product to the cutting tool. The latter is a block with flat knives for cutting vegetables into circles and shredding cabbage (3 mm) and a block with a knife and a knife comb for cutting vegetables into cubes (3X3, 6X6, 10X10 mm). The thickness of the product cutting is adjustable and equals the distance from the chamber wall to the knife blade. While the machine is running, the blades remain stationary while the rotor rotates. Operating principle. A drum is attached to the body with the help of a hook and a latch, inside which the rotor is placed, then a replaceable knife block is installed. The product through the feed opening enters the rotating rotor, the blades of which press it against the walls of the drum. The product pressed and sliding along the inner wall of the chamber is cut with each revolution of the rotor, pushed out through the chamber slot and enters the discharge chute.

For safe operation, the MPO-400-1000 machine is equipped with a blocking switch. Dough mixer TMM-1M. The machine consists of a cast iron base plate, housing, bowl, kneading arm with paddle and drive mechanism. The base plate serves as a bed on which the trolley with the bowl is installed. The latter is a working chamber and is a conical tank. The machine has three interchangeable bowls with a capacity of 140 liters each. For uniform mixing of the dough, a rotational movement is also reported. On the underside, the bowl has a shank with a square section, one end of which is rigidly attached to its bottom, and the other end enters the socket of the drive disk mounted on the bowl drive gearbox. When rolling and rolling the bowl, the shank is lifted with the help of a foot pedal and disengaged from the disc. Dezha is fixed on a three-wheeled trolley. The trolley has two large wheels and one rotating small one, thanks to which the trolley easily turns in any direction when moving on the floor.

The working body of the machine is a kneading lever - a rod bent at an angle of 118 ° and having a blade at the end. The kneading arm performs a complex rocking motion up and down. To transfer the kneading lever to the upper position, a handwheel is installed in the machine body, access to which is carried out through the door with control buttons available on the body. Above the bowl there is an arc with guards to prevent the dough from being thrown out and protect the worker. The arc is connected to the machine body and has a handle for lifting and lowering the shields.

The machine has a lock that turns off the electric motor when the shields are raised.

The drive mechanism of the machine consists of an electric motor, two worm gears and a chain drive. The movement from the electric motor through one worm gearbox is transmitted to the bowl, and through the other worm gearbox and chain drive - to the kneading lever with the blade.

Operating principle. The products loaded into the bowl are intensively mixed due to the movements of the kneading lever and the simultaneous rotation of the bowl around its axis, forming a homogeneous mass saturated with air.

Dough mixer MTM-15. The machine is installed at specialized catering establishments and is designed for kneading tough dough used for making dumplings, dumplings, chebureks and homemade noodles. The machine consists of a platform, a removable tank, two Z-shaped blades, a gearbox and an electric motor. The working chamber of the machine is a tank in which two kneading blades are horizontally located. The shafts of the reducer have spikes at the ends for the installation of kneading blades. The electric motor, as well as the switching and blocking devices, are located on the gearbox cover.

The tank is installed on the platform supports and fixed with locking screws against axial displacement. From above it is closed with a lattice cover with electric interlock. The cover on the tank is attached with a hook-lock.

Operating principle. The rotation from the electric motor is transmitted to the blades through the worm and gear-cylindrical gears. The product in the tank is agitated by the blades and saturated with air. Products are loaded into the tank through the lid grate during the operation of the machine.

Dough mixer MTI-100. The machine is designed for intensive kneading of yeast and unleavened dough. The machine is installed in large workshops with a capacity of 20-50 thousand products per day. The machine consists of a frame, a drive head with working elements, a bracket with a tank, a lifting mechanism, a trolley, and a control panel. The bed, fixed on a cast base, has guides for moving the drive head and the bracket with the tank. The drive head is a housing that contains a gear train and a planetary gearbox, a V-belt drive and an electric motor. A V-belt pulley and an electromagnetic brake pulley are installed on the electric motor shaft. When an electric motor is connected to an electric circuit, a braking effect is created.

The working bodies in the machine are: a kneading hook (for kneading yeast, unleavened and puff pastry), a kneading auger (for kneading shortbread dough) and a four-bladed kneading tool (for preparing semi-finished shortbread dough). The auger is attached to the central part of the planetary gearbox, the rest - to the satellite shaft.

The working chamber (tank) is mounted on a trolley, which is a ring with three swivel self-aligning supports. The tank has a bottom with a rise in the center to avoid the formation of a "dead zone". The body of the drive head and the bracket on which the tank is mounted move autonomously along vertical guides, receiving movement from an individual drive. The protective umbrella protects the working parts and prevents splashing of products. It has a loading hatch with a hinged lid.

The control panel has four start buttons, a toggle switch for turning on the tank lighting and a signal lamp showing the voltage supply. Operating principle. The machine is turned on, and the signal light on the remote control lights up. Then the lifting mechanism is turned on, as a result of which the bracket, moving up, picks up the tank by the trunnions and removes it from the trolley. At the same time, the drive head with the kneading lever is lowered and the electric motor and brake electromagnet are switched off.

The rotation from the electric motor is transmitted through a poly-V-ribbed and gear-spur gear to a planetary gearbox, and then to one of the kneading levers. The auger-shaped blade is attached to the center of the carrier, so it receives rotational motion.

Operating rules. Before starting the operation of the TMM-1M machine, they check the reliability of fastening the bowl to the foundation plate and test the operation of the machine at idle. Then, the products intended for kneading the dough are loaded into the bowl. When kneading liquid dough, the bowl is loaded by 80-90%, when kneading hard dough - by 50% of capacity. Failure to comply with these requirements leads to rapid wear of the machine. Then lower the shields and turn on the machine.

When kneading yeast dough, yeast, sugar, salt, eggs, milk or water are loaded into the bowl. After obtaining a homogeneous mass, the machine is turned off, flour is added and the dough is continued. The duration of the kneading is on average 7-20 minutes and depends on the type of dough.

After the end of the dough kneading, turn off the electric motor, while the kneading lever should be in the upper position - outside the bowl. If the lever prevents the bowl from rolling, it can be raised using the handwheel. Next, they raise the guards and, pressing the foot on the pedal, roll the bowl off the foundation slab. In the MTM-15 machine, the blades are fixed in the spikes of the gearbox, and the tank is fixed with a locking screw. Then liquid components are poured into the tank, the lid-lattice is lowered, the machine is turned on and the flour is poured through the grate. After the end of the kneading, turn off the electric motor, remove the lid and unload the dough.

In the MTI-100 machine, the tank is rolled up on a trolley, fixed on a bracket and the necessary working body is installed. Then, using the lifting mechanism, the drive head and the bracket with the tank are moved: when the tank is lifted, the head is lowered and the working body enters the tank. When lowering the tank, the opposite happens. If it is necessary to unload the tank directly on the machine, the cart is rolled back, the tank is lowered and the kneading lever is removed. The tank is turned on pins and the dough is unloaded into a substituted container. When working, you must follow the safety rules: during kneading, do not bend over the bowl, take a test sample, and also roll back the bowl or remove the tank when the electric motor is on. After finishing work, the working chamber and the kneading blades are thoroughly washed and wiped dry, and the body is cleaned of flour dust and wiped with a damp cloth. Comparative characteristics dough mixers.

Technological equipment POP can be mechanical, thermal, refrigeration, non-mechanical. The shape and design of the equipment must comply with sanitary and hygienic requirements, facilitate the work of workers and increase their ability to work. Currently, these requirements are met by modular equipment, made in the form of separate sections, which are easily assembled in various combinations for hot and cold confectionery shops. The equipment is placed in industrial premises taking into account the sequence of the technological process, excluding counter and crossing flows of movement of raw materials, semi-finished products and ready-made food. To ensure free access to the equipment, passages with a width of at least 1.2-1.5 m are provided. The most modern is the linear arrangement of modular-sectional equipment, which creates a single technological line, improves the state of the enterprise and working conditions. 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 approved detergents, scalded, wiped, dried in heating cabinets separately in disassembled form.

Inventory requirements:

The inventory includes devices that facilitate the work of the cook and pastry chef: cutting boards, veselki, slotted spoons, screen, sieve, confectionery bags, tips, special syringes, rolling pins, molds, notches, combs. All boards must be labeled in accordance with the product processed on them: MC - raw meat, MB - boiled meat, OS - raw vegetables, OB - boiled vegetables, MG - meat gastronomy. In the process of work, they strictly monitor the correct use of the boards according to the marking. After each operation, the boards are washed with hot water with detergent and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored, placed on edge, on a rack in special cassettes in the appropriate workshop. All inventory is washed with hot water with detergents. Wooden inventory is disinfected, rinsed with hot water at least 65 ° C. The inventory used is thoroughly washed with a 0.5% soda ash solution, then disinfected with a 2% lime chlorine solution and rinsed with hot water.

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

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

Requirements for kitchen utensils and containers:

Kitchen utensils (pots, stove-top boilers, with a volume of not more than 60 liters, saucepans) are made of stainless steel, aluminum and duralumin with a smooth surface. 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 detergents (allowed) 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 racks at a height of at least 0, 5-0.7 meters from the floor.

Kitchen utensils are not disinfected, because it is constantly subjected to heat treatment.

At catering establishments it is forbidden to use enameled dishes, because. it is fragile, especially dishes with damaged enamel. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food. Containers for semi-finished products are made of aluminum, wood and polypropylene, which has a number of advantages due to its lightness, hygiene, and water resistance. The containers are washed in special washing rooms or in washing kitchen utensils in specially allocated two-cavity baths using detergents and disinfectants.

The fish shop receives live, chilled, frozen and salted fish, non-fish products of the sea.

In large fish workshops, two technological lines are created - processing fish of partial species; processing of sturgeon fish.

Fish cleaning is carried out manually (with knives, graters, scrapers) or mechanically using a fish scaler on special production tables with sides.

Gutting of fish is carried out on special tables with a hole for collecting waste in the center. This eliminates the contamination of carcasses with non-food waste. Waste is sorted into food and non-food waste. The fins are removed with a fin cutter or a knife. In large workshops, the process of removing heads and tails is mechanized.

Fish carcasses and food waste are intensively washed in two-compartment baths using brushes. To remove juice losses and reduce microflora, cut fish by immersion for 5-6 minutes. in 15% solution table salt at a temperature of 4-6 C. After that, the head of the fish is removed with a chopper knife, the fins are cut off from the back and the fish is laid into links. The links are scalded in containers with water at a temperature of 80-90 C. After that, they are cleaned, washed and dried.

The harvesting fish shop is equipped with baths for thawing, soaking and washing fish, tables for cutting and cutting semi-finished products, refrigerators, a meat grinder or a universal drive with a set of interchangeable mechanisms, scales, and an aquarium for live fish. For cleaning use fish scalers, scrapers. There are knives, sieves, choppers, fish kettles with a grate, mortars, baking sheets, trays, marked boards, buckets.

The equipment is installed in accordance with the technological process of fish processing. When processing fish in the meat and fish shop, separate equipment and inventory are used.

The fish enters the shop frozen, salted and chilled. Factories - harvesting and fish processing plants supply semi-finished products from fish in the form of fillets, processed carcasses. In this case, only minor modifications are required.

The fish processing line at harvesting public catering enterprises is designed to perform the following operations: thawing frozen fish or soaking salted fish, cleaning fish scales, gutting, chopping heads and fins, washing and making semi-finished products.

Thaw the fish in air or in cold water (at the rate of 2 liters of water per 1 kg of fish), adding 10 g of salt to 1 liter of water to reduce the loss of minerals.

For cleaning and gutting fish, special tables on wheels with small sides along the edges are designed. The top of such tables is slightly sloping and inclined towards the center, where a hole is made for collecting waste. Gutting fish on sloping tables eliminates the contamination of the fillet with waste. Sometimes tables with a chute at one end are used. The scales are cleaned with mechanical or manual scrapers or graters. To remove mucus, some fish species are rubbed with salt or scalded, sometimes they are simply skinned. Fins and heads are cut off by special machines.

The processed fish is washed in tubs with two compartments. To drain water from the washed fish, sides of the baths are provided on both sides (washed fish cannot be squeezed out).

Fish semi-finished products sent to other enterprises are “fixed”, i.e. immersed in a 15% solution of table salt at a temperature of -4 to -6 ° C for 5 - 6 minutes.

The workplace for the preparation of semi-finished fish products is equipped with a special production table, scales, a set of chef's three knives, various boards, a set of spices and seasonings.

Ready-made semi-finished products are placed in special containers and transported on trolleys or racks to refrigerators.

Fish waste (heads, bones and fins) is used for cooking fish broths and preparing marinades, caviar and milk - for casseroles.

The norms of waste during the culinary mechanical processing of each type of fish, as well as the norms for laying products by gross weight, the output of semi-finished products by net weight, must be hung on the wall near the workplaces.

In the fish shop small production, located in the same room, strictly delimit the processing lines of meat, fish and poultry, as well as inventory and tools.

Fish semi-finished products are perishable products, therefore they require strict adherence sanitary regulations. The storage temperature of semi-finished products is from - 4 to + 6 ° С.

The operating mode of the fish shop is determined by production program. All work is carried out by cooks of III, IV and V categories, manufacturers of food semi-finished products of III, IV and V categories and kitchen workers of II category under the guidance of a cook-foreman or shop manager.

Also in the fish shop should be:

• a) preprocessing shop
• b) hot shop
• c) cold store
• d) expedition
• e) washing for washing tools and inventory.

The following rules must be observed: during work, remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after work is completed, scald the cutting table with boiling water and cover it with salt.

Fish can be taken out of the bath only with special scoops. When cutting fish, the cook must wear a protective bib and a glove. Knives must have firmly fixed handles, sharp blades; musat should be with an eyelet on the handle.

Inventory and tools used in cooking:

Whipping machine MV-60 The machine is distinguished by the size and capacity of the barrel, which is 60 liters. Instead of a speed variator, a gearbox is installed in the machine: the latter serves to transfer movement from the electric motor to the working body, beater and change the speed of its rotation. It is possible to change the speed during operation thanks to the limit switch installed on it, which turns off the electric motor at the moment of switching the speed. From the gearbox, the movement is transmitted first by a gear-bevel gear, and then through the planetary mechanism to the beater.

PESM-4Sh - electric sectional modulated stove, installed at public catering establishments as an independent device or used as part of technological production lines. Before starting work, check the sanitary condition of the frying surface of the pallet plate and the oven, the reliability of grounding, the serviceability of the package switches. The burners must be on the same level in a strictly horizontal position and have a smooth surface without cracks. Stoveware should have a thick, flat bottom that fits snugly against the surface of the stove. The liquid that has fallen on the pan is removed because, evaporating, it moistens the insulation of the burner, which leads to rapid overheating. When frying, the burners are turned on for strong heating for 60 minutes, before starting work. Frying is carried out at low or high heat, after finishing work, turn off the burners using the package switches and disconnect the stove from the mains. Do not leave the stove unattended. (See Attachment)

Baking cabinet ESH-3M - has three baking chambers, in each of which two confectionery sheets are installed simultaneously along the width. The chambers are heated by heating elements installed in the upper and lower parts. The upper and lower heating are switched on separately by two package switches for three power levels. To automatically maintain the set temperature in the chambers (within 100-3500), there are thermostats. A signal lamp is installed next to the thermostat, which turns off when the chamber warms up to operating temperature. Before turning on the cabinet, check its sanitary and technical condition. After that, the thermostats are set to a certain temperature and the cabinet is turned on for quick heating to maximum power. When the set temperature is reached, the chambers are loaded with products and the electric heaters are switched to medium or low heat. To reduce power consumption and improve the operation of the cabinet, it can be turned off every hour for 10 minutes. When loading and unloading trays with products, care must be taken, because. the inner walls of the chamber and the door are heated to a high temperature. (See Attachment)

Cabinets are designed for short-term storage of products and ready meals. The main cabinet is a metal frame lined with aluminum sheet on the inside and painted steel sheets on the outside. Thermal insulation is placed between the sheets.

The case refrigerating TO-530 consists of the cooled chamber. Access to the chiller is through a hinged door and an easily removable guard. When the door is opened, the lamp illuminates the cooled volume. Products are placed on lattice shelves. Maintaining the set temperature in the cooled volume is carried out using a manometric thermometer.

The dough mixing machine TMM-1M consists of a cast-iron base plate, a housing, a kneading lever with a blade and a drive mechanism. The machine has 3 interchangeable bowls with a capacity of 140 liters each. The working body of the machine is a kneading lever - a rod bent at an angle of 118 degrees and having a blade at the end. The products loaded into the bowl are intensively mixed due to the movements of the kneading lever in the simultaneous rotation of the bowl around its axis, forming a homogeneous mass saturated with air. (See Attachment)

Gastronomic knives are used to cut food by hand. Boiled meat and fish products are cut on production tables. Before decorating jellied dishes, products are prepared and decorated using the following equipment: knives for carving and curly cutting of vegetables, recesses of various shapes, etc. A toothed cutter is used to form chebureks. For brewing dough, inventory is used (veselka, whisks)

• 1. Veselka for stirring confectionery masses;
• 2. Spatula for placing the cake in boxes;
• 3. Spatula for laying cakes from sheets into spoons;
• 4. Spoon for crumbly cereals;
• 5. Pastry tongs.