Cold Generators
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ScribdTranslationsCold Generators
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ScribdTranslationsCOLD GENERATORS.
Cooling generators are the essential machinery for preservation.
of the products that are received and those that are produced in order to
use them on later days.
In recent years, and in the context of evolved cuisine (nouvelle
the philosophy of food preservation has evolved
considerably. Thanks to the means of transport and the availability
almost total of any product, has transitioned from large chambers to small ones
refrigerated spaces in areas close to the kitchen, where the materials
First, after cleaning and preparation, they wait a few hours until consumption.
As cold storage evolves, there is also a tendency to replace the thick ones.
fixed walls, by simple insulating panels in removable chambers
and expandable, refrigerated chambers, refrigerated cabinets there are two types:
FIXED: Built with construction panels 10 to 15 cm thick, coated
inside by porous paint.
DISMANTLABLE: With adjustable walls 10 cm thick, in sandwich
injected polyurethane, over two lacquered and sealed plates, with joints of
glue. The service provided by both types is the same.
EXAMPLE OF TEAMS:
REFRIGERATED CHAMBERS:
The cold storage rooms must be equipped with a thermometer and indicator of the
indoor humidity. The temperature of the chambers will depend on the products to
to preserve, but they will be between 0º and 3º C for fish and meat, and between 3º and 7º
C for dairy, fruit, and vegetables.
Refrigerated Displays:
Stainless steel furniture with a worktop and lower space for
the conservation of food in gastronorm containers, in the form of drawers
placed on nylon wheels for easy access and cleaning.
HEAT GENERATORS.
Heat generators are the machinery designed to release energy.
heat for cooking or keeping food warm.
Kitchens are very complete and versatile elements formed, to a large extent
part of the cases, by different heat generators such as irons and
grills, fryers, bain-marie and burners.
The most characteristic element of kitchens is the stove, which can be of
gas or electric.
GAS STOVES.
Gas stoves. These use propane, butane, or natural gas, and generate the
heat in the form of flame is more economical in terms of consumption, but
they are more uncomfortable to clean. They accept all kinds of containers (see photo).
ELECTRIC STOVES.
Electric stoves. They are actually plates that generate heat by
medium of resistances, such as normal plates and glass-ceramic ones; or the
induction plates that generate a magnetic field that produces heat in the
container placed on top of the plate. Electric plates require
containers with perfectly flat bases and, in some cases, specific for
induction and ceramic glass.
RADIANT PLATES. Based on old coal stoves, they are
multipurpose elements that serve as stoves, grills, and for the
hot maintenance.
OVENS. There is a wide range of types of ovens with features and
characteristics that make them very different from each other, we distinguish the
next
CLASSIC OVENS: These are ovens in which heat is transmitted in a way
anarchic within, require continuous monitoring of the product that
We are cooking and they require preheating. They can be gas or
electric
ARCHED OVENS: They are based on the ancient Moorish adobe ovens,
refractory brick, stone, etc. that were used for baking bread. This type of
oven is widely used in specialized lamb roasters and
suckling pig
CONVECTION OVEN.
These ovens have a system that circulates hot air through them.
interior, in this way the heat is distributed in such a way that the food is
cooked evenly on all sides.
Auxiliary machinery.
Auxiliary machines are the best complement in any professional kitchen.
since it makes work much more versatile, fast, and efficient. Like all
catering machine must meet a series of requirements that make each
Plato a special resolution
The auxiliaries must be of high quality, like any equipment, they must
facilitate work and be strategically positioned in an area of the kitchen
that it does not block the way of the other colleagues as well as that they are accessible
and have their space.
The auxiliary equipment consists of mixers, beaters,
drainers, coffee makers, vegetable cutters, potatoes, cold cuts and bread,
polishers, meat grinders, and hamburger preparations,
vacuum packing machines, etc. all auxiliary equipment that we have in
our kitchen must complement our work in it and above all
to make our work much faster and more professional.
BASIC CLEANING EQUIPMENT.
Having the right equipment and the necessary products to carry out the
House cleaning is essential to save time and efficiency. Cuts
accidents, burns, substance ingestion The essentials for
carry out the cleaning.
1st) Dustpan, broom
Inflatables for collecting dust in the traditional way, even with a vacuum cleaner.
they are always necessary. Hang or place the dustpan facing up so that it doesn't
if they become deformed, wash the broom with soapy water once a month.
2nd) Vacuum cleaner
The most practical appliance when it comes to cleaning the house not only removes the
dust, food leftovers from the upholstery, countertop, etc. but it cleans
carpets and rugs.
3º) Mops and buckets
The ideal is to have one bucket with soapy water and another with clean water for
rinse the mop. It will prevent the soapy water from getting dirty as it goes
scrubbing.
4th) Cloths, rags, and sponges
Make use of old towels, sheets or t-shirts to dry. There is always
preferences for using one for the other, for the crystals those that do not
they shed fluff, the dish towels because they absorb water better and
the others to catch the dust. Do not mix the bathroom cloths and sponges.
with the kitchen ones.
Brushes
You will need a clothes brush, a small one for the grout joints.
for bathrooms and kitchens and another for removing stubborn stains from floors.
FURNITURE.
Those elements that serve to decorate the environments of homes, offices and
other types of premises.
Furniture (also known as piece(s) of furniture). A set of objects that
it constitutes the equipment of a property (for example, beds, chairs, and tables)
and that assigns specific functions to the different rooms, such as that of
bedroom, dining room, living room, kitchen or office.
Types of furniture
There are various types of furniture, such as furniture that has a surface.
horizontal separated from the floor, such as chairs and beds, tables, or furniture
for the storage or archiving of books, magazines, clothing, etc.
BACTERIA AND TOOLS.
Identification of kitchen equipment and utensils. Characteristics, functions,
correct way of use, maintenance of applications, is based on the
use of different elements or tools designed to carry out one or
different functions. These essential tools in the pre-preparation and in the
The manufacturing of different raw materials can be classified based on
its size, its application, its location within a kitchen and even by the
material with which they are made.
The knowledge of them must be acquired through theoretical study,
the day-to-day experience or the practice and the continuous information of
professionals and suppliers about new tools and technologies.
OBJECTIVES:
Recognize the form, uses, and applications of different tools and machinery.
kitchen staff.
Acquire the necessary knowledge for cleaning and preserving
kitchenware.
Justify the use of different machinery and tools based on the type of
restoration.
EXAMPLE OF TEAM
Mixer
Mixer
Grinder
Grater
Slicer: (machine for cutting cold cuts)
Balance or scale, among others
Work tables.
According to resolution 2674 of 2013, indicate two conditions of
compliance regarding:
The surface of the equipment and utensils used in restaurants and
Gastronomic establishments must meet the conditions
established in chapter two.
SPECIFIC CONDITIONS.
The equipment and utensils used must meet the following conditions
specific:
1. The equipment and utensils used in food handling must be
manufactured with materials resistant to wear and corrosion, as well as to
Frequent use, all surfaces in direct contact with the food
they must have a smooth, non-porous, non-absorbent finish and be free of
defects, cracks, interstices or other irregularities that may trap
food particles or microorganisms that affect the safety of the
foods. Other surfaces may be used when there is justification.
technological and specific health, complying with the regulations issued
by the Ministry of Health and Social Protection., of the cleaning agents and
disinfection.
All food contact surfaces must be easily
accessible or removable for cleaning, disinfection, and inspection.
INSTALLATION AND OPERATING CONDITIONS.
The equipment and utensils will require the following installation conditions.
and operation:
The equipment must be installed and positioned according to the logical sequence.
from the technological process, starting with the reception of raw materials and others
ingredients, up to the packaging and packing of the finished product.
2. The distance between the equipment and the perimeter walls, columns, or others
elements of the building must be such that they allow them to function
adequately and facilitate access for inspection, maintenance, cleaning
and disinfection.
3. Conditions that food handlers must take into account
to carry out their duties:
To have a medical certification stating one's fitness or not.
for food handling. The company must take the measures
corresponding so that the food handling staff is
have a medical check-up at least once a year.
A medical examination must be carried out whenever it is deemed necessary.
necessary for clinical and epidemiological reasons, especially
after an absence from work due to an infection that
could leave sequels capable of causing pollution of the
foods that are handled. Depending on the assessment carried out
by the doctor, clinical laboratory tests should be performed.
others that are necessary, recording the corrective measures and
preventive measures taken to mitigate potential contamination of
food that may be generated by the health condition of the staff
manipulator.
In all cases, as a result of the medical assessment, it must be
issue a certificate stating the aptitude or not for the
food handling.
