Catering enterprise workshops. Washing kitchen utensils Organizing the work of washing tableware

The kitchen utensil washing station is designed for washing dishes, kitchen and cutting equipment, and tools.

The washing room has a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, and washing baths with three compartments - for soaking, washing and disinfection.

1 – electric stove PESM-4Sh; 2 – electric frying pan SESM-0.5; 3 – electric frying cabinet 4 – deep fryer. FESM-20 5 – electric 2-burner stove. 6 – insert for heating equipment 7 – electric food warmer MSESM-50. 8 – production table. 9 – universal drive PG-0.6 10 – floor scales. 11 – freezer. 12 – grill.. 13 – mobile rack. 14 – bowl. 15 – rack for drying dishes. 16 – washing baths. 17 – mobile bathtub. 18 – refrigerated cabinet ШХ-0.4М. 19 – molding machine RC/4- for the production of dumplings. 20 – electric dispensing stand SRSM 21 – dispensing stand. 22 – table with built-in washing tub. 23 – sink.

The selection of equipment for all workshops at this enterprise was made in accordance with the “Standards for equipping with equipment and tableware for industrial enterprises”. The selection was carried out in accordance with all the requirements for this enterprise.

7. Sanitary requirements for equipment, utensils, containers.

Mechanical equipment must be installed so that there is easy access and there is no counter or intersecting flow of raw food with semi-finished and finished culinary products.

Upon completion of work, the equipment is necessary:

disassemble;

free from food residues;

rinse thoroughly with hot water;

scald with boiling water;

dry unassembled, preferably in an oven;

After use, dishwashers must be thoroughly rinsed with hot water from a hose and ventilated. Wash and scald the plate cassettes.

Non-metallic equipment also includes production tables, cutting boards, bathtubs for washing vegetables, and a chair (block) for cutting meat.

Production tables must have a smooth, even surface; table tops can be upholstered with sheets of stainless steel, duralumin, as well as wooden ones for vegetables and dough. Tables are washed with warm water and detergents, and if there is steam, then steamed. Wooden table tops are thoroughly cleaned and then washed.

Cutting boards should be made of hard wood, their surface should be smooth, even without cracks. On the side surface there should be markings SM and VM i.e. raw, cooked meat, as well as

name of the workshop. The boards should be thoroughly washed in a warm solution of soda ash, then scalded with boiling water, and for complete disinfection they are boiled for 15-20 minutes.

8. Forms of quality control of products.

Brokerage - Daily control over the quality of products, it can be departmental, administrative and personal.

Departmental - carried out by a special commission. Members of the commission periodically evaluate the quality of food prepared at a particular enterprise. If a violation is detected, a report is drawn up.

Administrative - carried out periodically during the day, by the head of production or his deputy, cook-foreman.

Personal - the most important form of food control is quality control posts and control during distribution. The posts are headed by chef-foremen who control the quality of the prepared dishes and their yield.

Before starting brokerage, commission members carefully familiarize themselves with the menu, technological and costing maps. First, determine the weight of the finished dish. Next, the quality of dishes and finished products is assessed according to organoleptic indicators. Depending on these indicators, products receive ratings: “excellent”, “good”, “satisfactory” and “unsatisfactory”.

The “excellent” rating is given to dishes prepared in strict accordance with the recipe approved by the technologist.

A “good” rating is given to dishes prepared in strict accordance with the recipe, with excellent taste, but with irregularities in the form of cutting.

The “satisfactory” rating is assigned to dishes that are suitable for sale without processing, but have minor flaws.

The “unsatisfactory” rating is given to dishes that have significant shortcomings: the presence of foreign taste, loss of appearance, unhealthy color. These dishes are sent for revision or rejected with the appropriate document.

In the rejection journals, the commission records its comments regarding the quality of the dishes. The journal must be sealed with a wax seal and the pages must be numbered. The magazine is kept by the production manager.

5.16. Organization of work of auxiliary production premises

Auxiliary production facilities include: expedition, kitchen utensil washing, bread slicing. Auxiliary production facilities help to properly organize the technological process at public catering establishments, improve working conditions, and help comply with sanitary standards and rules approved for public catering establishments.

5.16.1. Organization of the expedition's work

Semi-finished products, culinary and confectionery products are sold to other enterprises through forwarding. Large procurement enterprises, as a rule, have several expeditions: an expedition that sells semi-finished products (vegetables, meat, fish, poultry, offal); expedition selling culinary products (at a culinary workshop); expedition to a confectionery shop.

The expedition is located near the procurement, culinary and confectionery shops. The composition and area of ​​the expedition premises depend on the capacity of the enterprises and the range of products. The expedition includes the following premises: a table for receiving orders, refrigerated chambers for short-term storage of vegetable, fish, semi-finished meat products, culinary and confectionery products, pantries for confectionery products, a room for receiving and disassembling transport containers, washing containers for semi-finished products, culinary and confectionery products, premises for storing containers, forwarder's room.

The order desk accepts orders for semi-finished products, culinary and confectionery products. Orders are accepted by telephone and entered into forms indicating the name, ordered products, quantity and cost.

Accepted orders are sent to production shops for execution. The release of each batch of products from the expedition is documented with invoices. Expedition containers with products are marked and sealed. The packaging label indicates the name of the manufacturer and its subordination, the name and quantity of products, weight, production date and sales period.

5.16.2. Organizing the work of washing kitchen utensils

The kitchen utensil washing station is designed for washing stovetop utensils (cauldrons, pans, baking sheets, etc.), kitchen and serving equipment, and tools. The washing room should have a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting used dishes and rinsing them with running water at least 65°C.

An approximate layout of the washing dishes is shown in Diagram 21.

Diagram 21. Plan for washing kitchen utensils:
1 - stock item; 2 - washing baths; 3 - racks for clean dishes; 4 - production table

Depending on the volume of work, washing dishes is carried out by one or two dishwashers.

To clean dishes from food residues, use wooden spatulas, metal brushes, and scrapers. Wash dishes with herbal brushes and detergents. After processing, equipment, kitchen utensils and in-shop containers are dried and stored in a special designated place on high racks. at least 0.5-0.7 m from the floor. Convenient storage of kitchen utensils and equipment makes the work of cooks easier and reduces the time spent on selecting utensils and equipment for a particular production operation. An example of such a rack is shown in Fig. 27.

Rice. 27. Combined rack for dishes and equipment

5.16.3. Organization of bread slicer operation

At public catering establishments, bakery products are sold through dispensers and buffets. For storing, slicing and dispensing bread and bakery products at large and medium-sized enterprises, a special room is provided - a bread slicer, which must have a convenient connection with the sales floor, distribution room, buffet and be located away from the washing rooms. The air temperature in the room must be maintained at no more than 18°C and relative humidity up to 70%.In restaurants with waiter service, the bread slicer is placed near the sales area.

In small enterprises, a small area is allocated near the distribution area for slicing bread and selling it. In the bread-slicing room, two production tables are installed, a cabinet for storing a daily supply of bread and a rack for trays of sliced ​​bread. An MHR-200 bread slicing machine is placed on one of the tables (Fig. 28).

The main functions of catering establishments: food preparation, its sale and organization of consumption in the dining room. All stages are accompanied by the use of a large amount of kitchen and tableware, which accumulates and needs to be washed. The procedure for washing dishes in conditions of mass food production is a responsible process that must be organized efficiently and in compliance with all sanitary and hygienic standards.

Timely washed kitchen utensils not only simplify the cooking process as much as possible, but eliminate unreasonable expenses for purchasing additional sets of stove-top boilers and equipment, which may be needed if the washing processes are not organized correctly. And shining, well-washed tableware is the face of every catering establishment, on which the establishment’s attendance depends, and which ultimately affects its profitability.

Every public enterprise organizes a washing of kitchen utensils, and washing of tableware is not included in the structure of an enterprise that uses disposable utensils in its activities. The work of washing stations depends on the specifics of the establishments, the volume of culinary production, the number of seats in the dining room and the influx of visitors.

Organizing the work of washing kitchen utensils

The washing room should be located next to the hot shop. In small enterprises, the kitchen utensil washing area is located in the hot shop area and is separated from the production area by a partition. The following must be provided: natural and artificial lighting, a ventilation system, hot and cold water supply, sewerage, as well as moisture-resistant walls, floors and ceilings. If there is no centralized hot water supply, an electric water heater is installed.

The washing room receives used cookware, industrial and kitchen equipment, gastronomy containers from the distribution line, and parts of electromechanical equipment used for wiping, cutting, beating and mixing. It is equipped with storage racks for dirty dishes, racks for storing clean dishes, two washing baths, and also provides special containers with lids for collecting food waste.

The received dishes are manually cleaned of food residues using spatulas or brushes, after which they are placed in the first bath and washed with the addition of degreasers at a temperature of 45-50°C. In the second bath, the dishes are rinsed with hot water at a temperature of 60-65°C. It is convenient to use a special showering device for these purposes. Clean dishes are placed on racks to dry. After washing, parts of electromechanical equipment are calcined in ovens at a temperature of 180-200°C for 5-7 minutes.

To ensure that the washing of kitchen utensils is organized efficiently, it is advisable to install a boiler washing machine. This modern washing equipment allows you to mechanize the process as much as possible. The boiler washer is selected taking into account the height and volume of the working chamber, so that the pots used in the hot shop can be easily placed in it. Depending on the processing modes, the turnover of the boiler washer basket can be up to 30 times per hour.

A professional boiler washing machine not only washes kitchen utensils quickly and efficiently, but also allows you to reduce the number of washer staff. The cook of the hot shop can load the machine, set the operating mode and unload the dishes without compromising his main activity. In addition, this washing equipment is characterized by economical consumption of electricity, water and detergents.

Organizing the work of washing tableware

The room in which the tableware washing area is located must have a rational connection with the dining room, where used dishes come from, and the distribution line, where clean dishes are sent. A special window must be provided to receive dirty dishes. It is delivered from the dining room by carts or using a conveyor belt, which is installed in large enterprises. In enterprises of a low markup category, used dishes are brought to the window by the visitors themselves.

The main and auxiliary washing equipment is arranged in such a way as to exclude the possibility of crossing the flow of dirty and clean dishes, as well as food waste. Regardless of whether or not a professional dishwasher is provided, the dishwasher is equipped with three baths for manually washing plates and two baths for washing glasses and cutlery. They must be used strictly for their intended purpose.

Sanitary rules for washing dishes by hand:

• mechanical removal of food debris;
• washing tableware with detergents at a temperature of 45-50°C;
• rinsing at a temperature of 70 "C;
• disinfection of dishes with a 0.2% chloramine solution.

Sanitary rules for washing cutlery and glasses by hand:

• washing with detergents at a temperature of 45-50°C;
• rinsing at a temperature of 70 "C.

In addition to baths, a table for collecting food scraps, racks or cabinets for storing clean dishes are installed in the room. Full organization of the work of washing tableware is impossible without installing a dishwasher. A modern dishwasher for catering is characterized by high performance and maximally mechanizes the process of washing tableware. And washing dishes in a dishwasher itself is superior in quality to washing by hand and meets all sanitary requirements. A dishwasher for a canteen or restaurant should be provided with detergents and rinsing agents, and to improve the quality of water, special filters should be installed to protect against scale and mechanical contamination.

Types of dishwashers for washing tableware

Depending on the production capacity and the number of seats, a conveyor or batch dishwasher is installed in the washing room, in which all types of dishes are washed.

Conveyor-type dishwashers are characterized by increased productivity and are recommended for food establishments with a large flow of visitors. They carry out a continuous process of loading and unloading dishes, and consistently perform all dishwashing operations, including mechanical cleaning. To install plates and trays in an inclined position, special shaped elements are provided, and glasses and cutlery are placed in special cassettes.

Batch dishwashers include dome type dishwashers. Their productivity is lower than that of conveyor-type machines, so they are recommended for medium-power food enterprises. A design feature is the presence of a special dome, which covers the cassette with dishes before processing. The dome dishwasher consistently performs all dishwashing operations, except for mechanical cleaning, which is done manually. To do this, it is complemented by two tables, one of which is intended for cleaning dirty dishes, the second for receiving clean ones. The productivity of the machine is determined by the number of plates placed in the cassette and the duration of the processing cycle.

Front-loading dishwashers are recommended for small pre-production enterprises that combine the functions of preparing and selling products, as well as processing used dishes: cafeterias, buffets, bars, snack bars. They are distinguished by their compact size, impressive useful area of ​​the working chamber, sufficient productivity and high quality of tableware processing. Moreover, front-mounted dishwashers can be easily installed in any location convenient for the production process.

In enterprises specializing in the production of various types of drinks, it is recommended to install a glass washing machine to mechanize the washing of glasses. It is distinguished by a delicate mode and excellent washing results for fragile dishes such as glass. A glass washer is especially relevant in bars with a large number of visitors and a wide range of drinks, the preparation of which requires a certain type of bar glass.

The Petrokhladotekhnika company presents a wide range of dishwashing equipment from leading domestic and foreign manufacturers that can satisfy the needs of any food establishments. A correctly selected professional dishwasher will allow you to organize the process of washing kitchen and tableware efficiently and with maximum economic benefit.

Utility rooms.

Organization of work and technical equipment

The kitchen utensil washing area is located next to the hot shop and food waste chamber. It is intended for cleaning and washing stovetop boilers, metal kitchen utensils (pots, stewpans, etc.), frying pans, baking sheets, grills, portable deep fryers, non-stationary ovens, cooking devices (steamers, etc.), food warmers, coffee makers, boilers , as well as distributing equipment.

The washing room is equipped in such a way that incoming used dishes can be placed on shelves. There are also containers for food waste, bathtubs with two compartments, racks with grid shelves for drying washed dishes, and a drain for water drainage.

The dishes are first cleaned of food residues using wooden spatulas and washed in the first compartment of the washing bath with brushes or sponges in hot water using detergents. Then, in the second compartment, the washed dishes are rinsed with water at a temperature of 90 o C. If there are remains of burnt food on the walls of the dishes, warm water is first poured into the dishes to allow the crust to soak. Leftover food is collected in buckets with lids and then delivered to the food waste storage room.

Digester boilers are treated with water at a temperature of 50 o C using brushes, and rinsed with hot water (not lower than 70 o C). Oil and grease stains from the surfaces of stoves, grills, deep fryers, trays, stainless steel boilers, fireproof glass cookware are removed using all kinds of alkaline products, which can be both universal and specialized.

It is forbidden to wash dishes for different purposes in the same water. To clean and wash dishes that have a coating of soot on the surface, you should use separate wooden and rubber scrapers, sponges, and brushes. It is not recommended to scrape burnt food from the walls of dishes with metal tools. After washing the cutting boards in two waters, scald them with boiling water. Napkins and gauze for straining broth and squeezing juice from berries and fruits are thoroughly washed in hot water and boiled before use. The same applies to pastry bags for cream. Clean dishes are dried and stored on racks with two or three grid shelves. In small businesses, kitchen utensils are washed in a dishwasher. To do this, install a bathtub with two compartments and a rack, and the washing area is separated by a partition in the form of a barrier.

If the hot shop has a combi oven, use detergents and rinses from Rational (Germany). The peculiarity of these products is that they are specially designed for devices of this type with an automatic washing mode. For CPC models, liquid detergent and rinse aid are used, and for SCC models, detergent and rinse aid are used in tablets.

Liquid or granular detergents used for washing dishes are called detergents. The most common of them are made on an alkaline basis, and therefore have limitations in their application to aluminum kitchenware, since a strong alkaline solution corrodes the surface of this metal.

Large catering establishments must have production facilities for products at all stages of processing. The premises are divided into five groups:

1. Premises, refrigerated or non-refrigerated, for storing stocks of raw materials that are intended for processing. Shelf life depends on the volume of work of the enterprise and on the types of products.
2. Procurement premises: meat, fish, vegetables.
3. Preparation rooms: hot and cold shops - kitchen.
4. Utility rooms: confectionery shop, soft drinks shop.
5. Auxiliary premises: washing dishes, bread slicer, dispensing room.

Enterprises of small capacity can place several workshops in one common room: a meat-fishing workshop, and in small enterprises they can create a meat-fish-vegetable workshop. In this case, the processing of each type of product (meat, fish, vegetables) must be carried out on separate equipment using individual lines.

Vegetable shop

This workshop is considered the largest in the enterprises, since it processes raw materials for most first and second courses, side dishes and snacks.

Large enterprises have several types of machines: sorting machine, vegetable washer, potato peeler, vegetable cutter. In addition, vegetable shops are equipped with washing baths, production tables and shelving.

Each type of vegetable goes through certain stages of processing and preparation for use. Let's trace all the production stages of cleaning using potatoes as an example. The first production step is to sort potatoes (and other vegetables) by size and remove spoiled parts. After this, the potatoes are sent to a mechanical vegetable washer. If there is no mechanical vegetable washer, use stainless steel baths. Next, the potatoes and root vegetables go into a mechanical potato peeler, and then for finishing - removing the “eyes”. The last operation is performed manually.

Tables in a vegetable shop must have metal covers made of stainless steel. Vegetables are cut on these tables; this is done using vegetable cutters or manually. Chopped vegetables are prepared for heat treatment. Sometimes hardwood boards are used to cut vegetables, and they should be marked CO (raw vegetables).

Prepared vegetables are placed in large tanks or deep baking sheets, covered with a clean damp cloth and placed on racks. At the request of the kitchen, they are handed over for cooking. Processed potatoes are poured with cold water to avoid darkening; such potatoes are stored for no more than 4 hours. When peeling and cutting onions, turn on the fume hood.

In the vegetable shop there are commodity and floor scales for weighing vegetables, a variety of containers: buckets, tanks, baking sheets, knives. For the cook, one table is installed for preparing vegetables for salads and cold dishes.

Meat shop

The meat shop is designed for the preparation of semi-finished products. After thawing, the carcasses and half-carcasses go to the cutting table, where they are cut into pieces using blunts. In large enterprises, instead of dumbasses, they use electric saws to cut meat.

The chopped parts are immediately thoroughly washed in metal baths, after which they are sent to the production table for sorting and deboning. In a meat shop, tables should have metal covers made of stainless steel or marble. Cutting boards can be made of wood, but only from hardwood, they must be marked CM (raw meat).

After sorting and deboning, the meat is processed in a manner appropriate for its intended purpose: some parts are used for various semi-finished products, others are sent to a meat grinder, having previously been freed from bones and veins. The meat grinder is used only for raw meat, it cannot be used for grinding cooked meat or fish.

The sorted parts of meat are placed in baking trays and placed on racks, from where they go to the kitchen. Bones and meat for first courses are immediately loaded into appropriate containers and sent for heat treatment.

In the meat shop of a small enterprise there are separate baths, a production table and a cutting board for processing fish.

Cutting tools play a particularly important role in the work of a meat shop. In addition to blunt blades of various sizes, the workshop should have: a set of “chef’s troika” knives, chopper knives, kitchen knives of various sizes, short boning knives, chef’s needles, musat, etc.

In addition, the meat shop should also have table scales, and in large enterprises there should also be commodity scales, baking sheets, and buckets.

In the meat shop it is necessary to strictly comply with all sanitary and hygienic requirements. After work, production tables and cutting boards must be thoroughly cleaned, rinsed with hot water and dried. The cutting table should be washed daily after finishing work with hot water, cleaned dry with a special scraper and sprinkled with salt. After use, the meat grinder should be washed with a 1% soda solution, and all parts should be dried. Kitchen knives and other tools are also washed with a 1% soda solution and dried.

Fish shop

The fish workshop must have baths (at least two), production tables (at least two) and cutting boards, a meat grinder, baking trays, scrapers for cleaning scales, knives for gutting fish, a cabinet with drawers for storing spices, dial scales, etc. .

Stainless steel baths are used to process fish. The washed fish is served on a production table or cutting board, they are also made of stainless steel. It is prohibited to use tables with wooden tops. The cutting board is made of hardwood and is marked CP (raw fish).

Using scrapers and knives, the fish is cleaned of scales, gutted, and cut into portions. The fish shop, like the meat shop, has a separate meat grinder for preparing minced fish.

Ready-made semi-finished fish products are placed in baking sheets, wooden trays, placed on shelves and racks, and subsequently they are transferred to the kitchen for heat treatment.

A separate fish shop is available only in large enterprises; in small industries, primary processing of fish is organized in the meat shop, allocating a special workplace for personnel, separate equipment and inventory for these purposes.

Confectionary shop

Only large industrial catering organizations have this workshop; small enterprises purchase flour confectionery products from industry. But small quantities of flour confectionery products are sometimes produced in the ovens of kitchen stoves.

The confectionery shop should have bowls, sieves, saucepans and stovetop cauldrons, baking sheets and pastry sheets, brooms, recesses, knives, rolling pins, racks, and dial scales. In addition, a dough mixing machine, a mechanical beater, a sheeting machine, a mortar, and a confectionery cooking kettle must be installed in the workshop.

It is important that the confectionery workshop is dry, since flour and sugar strongly absorb moisture. The dough is kneaded using kneading machines. Large quantities of eggs are beaten with mechanical beaters, and small quantities are beaten by hand.

The finished butter and puff pastry is rolled out into sheets using a special machine; in small productions this is done manually using wooden rolling pins. The dough is cut into various shaped grooves made of non-oxidizing metal. In a pastry shop, table covers are made from hardwood, unlike meat and fish shops, where this is prohibited.

Along with flour products, the confectionery shop sometimes heats sweet dishes (compotes, jelly, casseroles, puddings, etc.), and the preparation of jelly and compotes takes place in the vegetable shop, where fruits and berries are processed, or in the kitchen when making casseroles and puddings.

Cold shop

Snacks and cold dishes are prepared in the cold shop. The cook does the preliminary preparation - washing and cleaning - in the vegetable shop, where he is assigned a special table. In the same way, a work space is allocated in the kitchen for the cold-shop cook.

Prepared semi-finished products, side dishes and cold sauces are stored at low temperatures in a refrigerator. This allows you to quickly prepare the appetizer just before serving. Ready-made snacks and cold dishes are placed on dishes, in salad bowls, vases, baking sheets and installed on shelves or in a refrigerator. As needed, ready-made meals and snacks are transferred to the sales floor to consumers.

For normal operation of the workshop, separate tables with metal covers are required for processing raw and cooked products; cutting boards (separate for raw and cooked foods); on these boards one of the following markings is made: SO, VO (raw and boiled vegetables), SM, VM (raw and boiled meat), SR, BP (raw and boiled fish); a meat grinder for cooked meat, a vegetable cutter for slicing potatoes and vegetables, a ham slicer, an egg slicer, a device for dividing butter into portions. A dial scale is used to check the weight of each portion of food.

Cold shop cooks are provided with a full set of chef's and gastronomic knives for cutting food.

Hot shop (kitchen)

The main workshop in catering establishments is the kitchen. Here semi-finished products coming from the procurement workshops are brought to readiness.

The kitchen environment is a well-established mechanism for preparing dishes. There is a stove in the center of the room. Semi-finished products are prepared for heat treatment on production tables or cutting boards. The kitchen has two racks: one holds a minimum supply of kitchen utensils and equipment, and the second is intended for short-term storage of semi-finished products received from the procurement workshops. Tools and seasonings are stored in the cabinet.

In the center of the kitchen there are tilting electric boilers for cooking dishes and liquid sweet dishes (jelly) and tilting electric frying pans for frying potatoes, meat, donuts, pies, etc. in various ways.

The kitchen should have a set of stovetop cauldrons and pans of different sizes, made of aluminum or stainless steel, stewpans, carabiners for second courses, carabiners with grates for fish, frying pans, baking sheets, pastry sheets, a full set of chef's knives, forks and hoes, colanders, skimmers , chumichek, scoops, oars, shovels, etc.

As in other workshops, great attention should be paid to sanitary and hygienic requirements when preparing food.

Washing tableware

Equipped with washing baths made of tinned carbon steel, aluminum or galvanized sheet steel. Washing baths have different dimensions: length from 0.5 to 1 m, width 0.5 - 0.7 m and depth about 35 - 0.45 cm). The washing bath has three isolated compartments, to which hot and cold water are supplied.

Before washing, remove food residues from the dishes using a wooden spatula or brush. Then the tableware is immersed in the first compartment of the bath, where the water has a temperature of 40-45°. You can add a little mustard or soda ash to the water. Here the dishes are washed using a washcloth. Next, the dishes are transferred to the second compartment, where a bleach solution is added to water at a temperature of 50-60 degrees. In the third compartment, the dishes are rinsed with hot water at a temperature of at least 90 degrees. The tableware is not wiped, but dried in a drying cabinet or on a special shelf that is installed near the bathtub.

Cutlery (spoons, knives and forks) is first cleaned and then washed in the same way as tableware, rinsed and wiped dry or dried in a drying cabinet.

Glassware is washed in two compartments of the bath.

Brushes, rags and sponges used for washing dishes are washed, boiled and dried daily, and boiled again before starting work.

Kitchenware washing station

This washing room is installed in a separate room only in medium and large enterprises; in small enterprises, kitchen and tableware are washed in one room, separated by a partition.

The washing bath for kitchen utensils has only two compartments: in the first compartment, the dishes, cleared of food residues, are washed in water at a temperature of approximately 45°, and in the second compartment, the dishes are washed for 2-3 minutes with running water at a temperature of at least 90-95°.

Aluminum cookware should not be washed with lye, as it darkens it.

You cannot scrape food that has burned onto the walls of the dish with metal tools, but you need to pour warm water into the dish to soak the crust.

Metal instruments are washed with a warm 1% soda solution.

Small wooden objects are carefully washed and then scalded with boiling water.

Napkins and gauze, through which the broth is filtered and the juice of berries and fruits is squeezed out, are thoroughly washed in hot water, and they are also boiled before use.