Modern technologies in food production and business efficiency. Technological equipment of catering enterprises: assessment, directions of modernization Enzymes and microbes in the food industry

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Technological equipment of catering enterprises: assessment, directions of modernization

Introduction
1. Role Catering in modern conditions

1.1 Overview of the main points in the organization of catering
1.2 Classification of catering establishments. Features of their activities

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Characteristics of the enterprise
2.2 Organization of supply and storage facilities of the restaurant-bar
2.3 Production structure bar restaurant. Technical equipment of the restaurant

3. Recommendations for the modernization of technological equipment in the restaurant-bar

3.1 The main directions in the modernization of the production of a restaurant-bar and their implementation
3.2 Evaluation of the effectiveness of modernized projects

Conclusion
List of used literature

Applications

Introduction
The technical equipment of public catering enterprises directly affects the quality of products, their reliability and safety.
All culinary products must comply regulatory documents, be made from high-quality raw materials using technological processes that ensure the production of high-quality products and have a positive effect on human health.
In a highly competitive environment, in order to increase the competitiveness of enterprises, it is necessary to eliminate shortcomings and strictly monitor the quality of products.
Of particular interest is the possibility of introducing into the practice of enterprises the International Quality System ISO - 9000, aimed at preventing the marriage itself, and not its consequences.
In recent years, a wide range of beautifully presented dishes reveals about 30% of products Low quality sometimes even unsafe for human health. the federal law"On the quality and safety of food products" is intended to radically change the current situation.
Increasing production volumes and improving quality culinary products especially for dietary, prophylactic and baby food is possible only on the basis of the latest scientific developments, technical re-equipment of currently operating public catering enterprises, increasing the level of professionalism of employees, increasing the level of control and developing a quality management system.
The quality management system, quality control are aimed at preventing the release of products that do not meet normative documentation. A complex approach in solving the problems of increasing the production of culinary products while improving the quality of products will provide the consumer with safe products from catering establishments.
One of the most important areas for improving the efficiency of modern business production is the creation of high technologies in the field of improving the quality of public catering. To the greatest extent these requirements are met by food production in the restaurant business.
Russia's need for modern enterprises public catering far exceeds this need abroad.
The need to increase the range and production volumes of domestic food products also led to a significant expansion of the equipment fleet for catering enterprises. The steady growth of restaurants, cafes, fast food businesses speaks for itself.
However, the quality of the dishes does not always meet the normative documents. Failures are possible due to the supply of low-quality raw materials and poor operation of equipment, not up to the training or dishonesty of personnel, without the proper initiative of the administration and other reasons. Thus, the quality of products in catering establishments is one of the most important aspects of the modern food industry.
Development of modern technologies for the preparation of culinary products and organization of production of various types of catering establishments with high quality indicators services is impossible without high-tech machines. Assessment of the technical and technological equipment of enterprises is very relevant in modern conditions.
Relevance this project is confirmed by the high demand for the services of public catering enterprises, the need to improve the quality of these services with the timely technological equipment of these enterprises.
Purpose and objectives of the study.
The purpose of this thesis was an assessment of the technological equipment of the Friday's restaurant-bar, promising areas for improving the quality, efficiency and safety of the services provided in the field of catering.
To achieve the goal, the following tasks were set:
§ analysis of the current state of the technical and technological equipment of the restaurant, ensuring the quality and safety of the services provided in the field of public catering;
§ analysis and assessment of risk factors for the occurrence of situations at the facility, leading to a decrease in the quality of services provided.

Object of study

The object of the study is the restaurant-bar of the T.G.I. Friday's.

Research methods

The main theoretical provisions were tested on the basis of the restaurant T.G.I. Friday's.

Carried out comparative evaluation theoretical conclusions on all types of services of the restaurant T.G.I. Friday's;

The technical and technological equipment of the restaurant-bar was studied, all risk groups were studied for the occurrence of violations;

Studied the regulatory and technical documentation of the enterprise;

Measures have been established that increase the technological equipment and quality of services, as well as the costs of their implementation.

restaurant bar modernization food

1. The role of catering in modern conditions

1.1 Overview of the main points in the organization of catering

Scientific and technological progress in public catering is a complex dynamically developing process. It is associated with the formation of new knowledge and ideas, the technological development of scientific technologies and the results of scientific research. Institute of Nutrition of the Academy of Sciences Russian Federation conducts the development of new types of raw materials, semi-finished products, additives, food products, is engaged in the selection of new forms of organization of production in order to ensure high-tech, modern production.

Cooking has been accessible to mankind since time immemorial, and the development of professional cooking is associated with the emergence of out-of-home catering establishments (taverns, taverns, etc.). It was in taverns and restaurants that professional cooking was developed, which was based on folk cuisine, which differs in different areas. Public catering professionals use national traditions and customs, reflect them in the range of dishes, methods of preparation, design and table setting, creatively develop and improve established traditions in relation to modern conditions, the level of development of technology and technology, new types of food raw materials and features of mass production of culinary products .

The emergence of industrial production of sugar, the development of industrial animal husbandry, crop production, etc., had a great influence on the acceleration of food production. However, as long as the processing of grown agricultural products was artisanal, food production remained artisanal.

During the Great Patriotic War a significant part of enterprises in all branches of industry was destroyed, and after the war, restoration went hand in hand with their reconstruction. At the same time, the organization of catering for workers began to be more widely introduced at the factories.

Public catering was in demand. Many new, equipped with advanced technology, canteens, buffets were organized.

In modern society, new types of food raw materials required the introduction of new methods of its processing, new culinary recipes based on a scientific approach to cooking technology. As a result, large-scale catering enterprises have begun to use quick-frozen and canned raw materials processed on modern machines with sophisticated mechanical, thermal and refrigeration equipment.

In addition, now public catering in Russia is faced with the urgent task of improving the quality, expanding the range of prepared dishes, increasing the production of semi-finished products of a high degree of readiness, developing and implementing resource- and energy-saving technologies, improving sanitary and hygienic production conditions, safety measures, and consistently reducing the use of manual and heavy physical labor, both in primary and secondary operations. Attention is drawn to the organization of flexible, fairly quickly reconfigured operations, the creation and implementation of completely new dishes that meet the requirements of a balanced diet.

The production of food and culinary products is controlled supervisory authorities which ensures their safe consumption. All food produced must be safe.

In industrialized countries, the quality and safety of food products is monitored by the HACCP system, often referred to as HACCP - "Hazard Analysis and Critical Control Points", i.e. "Hazard Analysis and Critical Control Points".

The HACCP voluntary certification system also operates in Russia on the basis of state standard GOST R 51705.1-2001 "Food quality management based on HACCP principles. General requirements".

GOST R ISO 22000 harmonized with the international standard ISO 22000 “Food Safety Management Systems. Requirements for organizations involved in the food production chain. GOST R 51705.1-2001 and GOST R ISO 22000 allow the development of the HACCP system according to the most appropriate corporate option on the ground without deviating from the requirements international standards according to the management system and observing the international level.

These tasks are equally faced by canteens, cafes, restaurants. In particular, catering enterprises should carry out technical re-equipment based on equipping workshops with the latest equipment that ensures the complex processing of products and raw materials, increasing the range of dishes produced, including such products as seafood in the assortment, enriching dishes with essential microelements, improving the quality of products and services provided, ensuring worthy representation of domestic enterprises in the line of international cooperation.

The socio-economic importance of public catering in Russia has been increasing in recent years. Current state public catering is significantly different from previous years of the era of the Soviet period. The opening of borders and the desire of the Russian Federation to join the WTO made it possible to significantly update the equipment fleet with samples of machines and mechanisms from countries with an established and developed power structure. Especially manifested in the fast food system.

Forms of customer service in public catering enterprises are constantly being improved and developed, flexibly adjusting depending on the types of public catering facilities and their location. The types of services provided to consumers by public catering organizations are constantly increasing.

One of the main tasks at present is the purposeful creation of a civilized market for culinary products in a network of public catering establishments that meet the needs of specific groups of the population:

People of different age groups;

People with different business, creative and other orientations;

People who are on vacation, both in the urban environment and outside the city;

People who are members of tourist groups;

Knowledge of the basics of classification and consumer properties of catering products, the ability to tactfully and competently assist the consumer in choosing dishes and drinks, to ensure the conditions necessary to maintain product quality in the process of delivering ordered dishes to the visitor, as well as the ability to fulfill the order quickly, efficiently and aesthetically, necessary for the proper organization of customer service.

Quality service is impossible without the knowledge of the staff, depending on the assigned duties, the basics professional ethics and etiquette production program, which includes the calculation of the number of visitors, the calculation of the number of dishes for the current period, the development of the menu and its correct presentation, the development of a schedule for preparing dishes by the hour, in order to exclude the storage and heating of dishes, scheduling the work of cooking teams, etc. Compliance with security rules labor and safety measures when working with mechanisms and tools, is also included in the activities for the organization of public catering.

An increase in production volumes entails a change in economic indicators.

Trade turnover.

The turnover and production of products in public catering is the main point in the organization of work. This is a quantitative indicator that characterizes the volume of sales, which expresses economic relations arising from the sale of own products, purchased goods, the provision of catering services. At the same time, the turnover has its own distinctive features associated with the presence of close interaction between the processes of production, sale and consumption of products.

The turnover of a public catering enterprise consists of two main parts: the sale of products of its own production and the sale of purchased goods. The sum of the turnover from the sale of products of own production and the turnover from the sale of purchased goods forms the total turnover of public catering, that is, gross. Gross turnover characterizes the total volume of production and trading activities catering establishments. In relation to it, other indicators are planned and taken into account: production and distribution costs, labor costs, profits, etc. The turnover is planned and taken into account in retail prices, including the catering margin.

The role and importance of trade as economic indicator are as follows:

Turnover is a volumetric indicator characterizing the scale of the catering enterprise;

According to the share of the turnover of the catering enterprise, one can judge the share of the enterprise in the market;

Trade turnover per capita characterizes one of the aspects of the living standard of the population;

In relation to the turnover, indicators are taken into account, analyzed and planned that evaluate the effectiveness of the enterprise (turnover, profitability, cost levels, etc.).

Public catering along with retail fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the population. This problem is solved, first of all, through the development of retail trade.

Organization of workplaces.

The next point can be considered the organization of jobs, labor discipline, wages and incentives. The issues of labor organization are closely related to wages and management of the economy. To successfully solve the tasks at hand, it is necessary to apply forms of remuneration that increase the material interest of each employee in achieving best results the work of the entire team, stimulating the growth of labor productivity and improving the quality of products.

The concept of wages in catering establishments is determined contract system the relationship between the employer and the staff and the tariff system of payment, the presence of additional payments and allowances. Both individual and piecework wage rates are encouraged. Separately and individually, wages and material incentives are set for executives.

The formation of the structure of remuneration and its form is especially influenced by labor productivity with a reduction in time standards. Reduction of time standards is possible through the use of various devices that reduce the complexity of the process, the use of the experience of the most qualified and responsible workers.

The ratio of productivity indices, number of employees, average wages, profits, net output, capital-labor ratio and other indicators regulate the structure of wages.

The implementation of the plan for turnover and the dynamics of the main indicators of the production and economic activities of a public catering enterprise depend on three groups of factors:

1) from the availability of commodity resources, the correctness of their distribution and use;

2) on the availability of labor resources, the efficiency of the use of working time, the labor productivity of public catering workers;

3) on the state, development and use of the material and technical base of the catering enterprise.

The main factor successful development turnover and release of own products - security and rational use of commodity resources.

Since the turnover is planned, recorded and analyzed in sales prices, all other indicators are included in the product balance in a similar assessment. Data on the food balance is studied in general for the catering enterprise, since there is no necessary information for compiling it in terms of assortment.

The second factor in the successful development of trade turnover and the production of own products is the availability of labor resources; the correctness of the establishment of the working regime; efficient use of working time; growth in labor productivity.

The level of labor productivity is influenced by changes in the structure of the network, since the output per employee is much higher in specialized catering enterprises, culinary shops, etc.

The influence of this factor on the level of labor productivity of workers in the organization of public catering can be measured by calculating the output per employee with and without taking into account changes in the structure of the network and comparing the obtained indicators.

Labor productivity of production workers can also be studied in terms of the number of products produced per worker (in dishes, in conventional dishes, kilograms, pieces, etc.). The output of auxiliary workers can be determined in natural units: bread cutters - in the amount of sliced bread, rooters - in the amount of processed vegetables and potatoes, loaders - in the amount of processed cargo, etc.

The improvement of working conditions has a great influence on the increase in labor productivity. So, when installing improved ventilation, labor productivity increases by 5-10%, proper lighting of the premises - by 5-15%, and even by painting the walls and other surrounding objects in the workplace in specially selected colors - by 2-4%.

All this should be studied and taken into account when identifying and calculating the reserves for increasing the productivity of workers in public catering. Reserves must be substantiated by appropriate economic and technical calculations, data from the experience of other enterprises in the industry. Particular attention is paid to the identification and mobilization of predictive (prospective) reserves for increasing the productivity of workers, which are real and purposeful.

The state and use of the material and technical base of public catering have a great influence on the development of trade and the production of own products.

In catering use efficiency production capacity largely depends on the bandwidth of the dining room and its use. The throughput of the dining hall depends on the number of seats in the hall, its working hours and the average duration of customer service. To assess the effectiveness of the use of the dining hall, the coefficients are determined: the use of its throughput (the ratio of the actual number of consumers served per working day to the maximum possible), the turnover of places (dividing the number of consumers served per working day by the number of seats in the dining hall) and the use of places (the ratio of the number of consumers at the tables to the total number of seats in the dining room). The latter coefficient is calculated to assess the use of seats in certain hours of the dining room.

The normal time for eating is 15-20 minutes, the optimal time for moving to the dining room and waiting in line is 10 minutes. According to the established standards, the duration of vacation lunches in canteens and buffets at industrial enterprises should not exceed 10 minutes, and at industrial enterprises with a continuous technological cycle - no more than 5 minutes. Therefore, if the consumer spends more than the time indicated above, then his service is considered inefficient and it is necessary to eliminate the causes that generate unproductive waste of consumer time.

Studies show that catering open type located in the central part of the city and on highways, must work in at least two shifts. The lengthening of the time of their work gives a significant increase in the turnover and the output of their own products. However, before extending the operating time of the enterprise, it is necessary to check the chronometric observations of consumer flows and determine the revenue in individual hours, which will make it possible to economically justify the change in the time of their work.

The analysis ends with the development of measures to implement the identified reserves to increase the efficiency of the use of the material and technical base of catering enterprises, and primarily through the introduction into practice of the achievements of scientific and technological progress. Thus, the installation of mechanized high-performance lines for distributing complex meals can increase labor productivity by 2.5-3 times and significantly reduce the time spent on lunch. Due to this factor, the turnover of dining room places increases by 20-30% and the duration of time for serving consumers and eating is reduced by 30-40%. At the same time, the productivity of workers and other consumers is increasing. The use of high-frequency devices for cooking compared to conventional electric stoves allows not only to speed up the cooking time, but also reduces energy consumption by 50-70%. In the process of calculating reserves for increasing the efficiency of using the material and technical base of public catering, economic and technical calculations are made.

In a market economy, the basis for the economic development of an enterprise is formed by profit. Profit indicators are becoming the most important for assessing production and financial activities enterprises as independent producers. Profit is the main indicator of the efficiency of the enterprise, the source of its life. Profit growth creates a basis for self-financing of the enterprise, the implementation of expanded reproduction and the satisfaction of the social and material needs of the workforce. At the expense of profit, the obligations of the enterprise to the budget, banks and other organizations are fulfilled. Several profit indicators are calculated.

The final financial result of the enterprise is the balance sheet profit (loss). Balance sheet profit is the sum of profit from the sale of products (works, services), profit (or loss) from other sales, income and expenses from non-sales operations. The calculation of the balance sheet profit can be presented as follows:

PB=PR+PP+PVN,

where PB - balance sheet profit (loss);

PR - profit (or loss) from the sale of products (works, services);

PP - the same from other implementation;

PVN - income and expenses for non-realization operations.

Profit from the sale of products (works, services) is, as a rule, the largest part of the entire balance sheet profit of the enterprise. It is defined as the difference between the proceeds from the sale of products at the wholesale prices of the enterprise (excluding VAT) and its full cost. If the cost of production exceeds its cost in wholesale prices, then the result of the production activity of the enterprise will be a loss. The calculation of profit from the sale of products can be represented as a formula

PR \u003d VD-Z pr - VAT,

where VD - gross income (revenue) from the sale of products (works, services) in current wholesale prices;

З pr - the cost of production and sales of products ( total cost products);

VAT - value added tax.

In gross income, the completion of the production cycle of the enterprise, the return of funds advanced for production into cash and the beginning of their new turnover are expressed. Gross income also characterizes the financial performance of the enterprise. On the manufacturing enterprises revenue consists of the amounts received as payment for products, works, services to the enterprise's accounts in banking institutions or directly to the enterprise's cash desk. Trade and public catering enterprises determine gross income from the sale of goods as the difference between the sale and purchase value of goods sold.

Production costs (Z pr) of sold products (works, services) include the full actual cost of sales of products (works, services), i.e. the cost of raw materials, labor costs for production workers, as well as overhead costs associated with the management and maintenance of production: for the maintenance management personnel, rent, electricity, Maintenance and current repairs. Subtracting all these expenses from the proceeds from sales, we get profit from the sale of products (works, services), i.e. profit from production activities.

Profit (loss) from other sales is the balance of profit (loss) from the sale of products (works, services) of ancillary, auxiliary and service industries, not included in the volume of sales of the main marketable products. It also reflects the financial results of the implementation of surplus and unused material assets. They are defined as the difference between the sale (market) price of the property and the original or residual value assets adjusted for the inflation index.

Incomes (expenses) from non-sales operations combine various receipts, expenses and losses not related to the sale of products.

Depending on what indicators are used in the calculations, there are several indicators of profitability. Their numerator is usually one of three values: profit from sales (PR), balance sheet profit (PB) or net profit(state of emergency). The denominator is one of the following indicators: production costs of sold products, production assets, gross income, equity, etc.

Specifically, the following indicators are calculated in this way.

The profitability of production is the ratio of book profit to the average cost production assets:

where - the average cost of production assets (fixed and working capital).

The indicator characterizes the amount of profit per one ruble of the cost of production assets.

Profitability of the main activity - the ratio of profit from sales to the costs of production of sold products (works, services):

This indicator allows you to judge what profit each ruble of production costs gives.

Profitability of products - the ratio of profit from the sale of products to the proceeds from the sale as a whole (RP):

The value of R pr shows how much profit each ruble of the cost of goods sold gives.

Profitability of individual products - the ratio of profit from the sale of products specific type to the proceeds from its sale:

In countries with a market economy, in order to characterize the profitability of investments in activities of a particular type, the profitability is calculated equity(R s.c.) and return on fixed (advanced) capital (R s.c.):

where - the average annual cost of investments in assets (determined according to the annual balance sheet of the enterprise);

The average annual cost of equity capital (also determined according to the annual balance sheet of the enterprise).

1.2 Classification of catering establishments. Features of their activities

GOST R 50762 - 95 “Public catering. Classification of enterprises" provides for the following types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.

In general, a public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption. A restaurant is a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine, vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation. Bar - a public catering enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

When determining the type of enterprise, the following factors are taken into account:

v the range of products sold, their diversity and complexity of manufacture;

v technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);

v service methods;

v staff qualifications;

v quality of service (comfort, communication ethics, aesthetics, etc.);

v the range of services provided to consumers.

Restaurants and bars are divided into three classes according to the level of service and the range of services provided:

Ш the highest class;

W first class.

Classes must meet the following requirements:

"Lux" - refinement of the interior, high level of comfort, a wide range of services, a range of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks and cocktails for bars;

"Higher" class - the originality of the interior, the choice of services, comfort, a diverse range of original, exquisite custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails for bars;

"First" class is harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded for bars.

Cafes, canteens and snack bars are not divided into classes.

Restaurants are classified as follows.

According to the range of products sold:

o with national cuisine,

about the cuisine of foreign countries

By location:

a restaurant at the hotel,

b at the station,

in the recreation area,

l dining car,

and others.

The bars are different:

v The range of products sold,

v How drinks are prepared

milk,

beer,

b wine,

b coffee,

a cocktail bar,

grill bar,

v Specific customer service

l variety bar,

l video bar,

o another.

A public catering enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity, information about the mode of operation, about the services provided.

Table 1 - Requirements for the design of catering establishments (restaurants and bars)

room for consumers	Enterprise type
	Restaurant


1 Appearance of the enterprise.
1.1 Illuminated signboard with design elements

2 Design of halls and premises for consumers
2.1 Use of exquisite decorative elements
2.2 Use of original decorative elements (lamps, draperies, etc.)
2.3 Use of decorative elements that create a unity of style
3 The presence of a stage and a dance floor
4 Availability of a banquet hall, separate booths (offices)
5 Microclimate
5.1 Air conditioning system with automatic temperature and humidity control
5.2 Ventilation system providing acceptable temperature and humidity parameters

The area norms for one seat in the hall for various types of catering establishments must also comply with established requirements, in accordance with the national standard GOST R 50762-95.

For restaurants and bars, the area of premises for one place of consumers is at least 2.0 and 1.8 m, respectively, and the premises for consumers should include the following premises, depending on the class of the enterprise:

Table 2 - Composition of premises for consumers for restaurants and bars

Premises for consumers	Enterprise type
	Restaurant


Lobby
Wardrobe

Banqueting hall
Men's toilet with a room for washing hands
Women's toilet with handwashing area
Smoking room

Presence of premises is required

Presence of premises is not required

GOST R 50645-94 "Tourist and excursion services. Classification of hotels" in the requirements for hotels various categories establishes the obligatory presence of a restaurant (or cafe) for 2 and 3 star hotels, and for hotels with more than 50 rooms, the obligatory presence in 4 and 5 star hotels of several halls for the provision of catering services in a restaurant, separate offices and a banquet hall or several. The bar is obligatory in hotels from 3 stars and above.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

On the Russian market catering all restaurants and bars in service adhere to the requirements of GOST R 50762-95

Table 3 - Requirements for customer service methods, uniforms, shoes, musical services for enterprises of various types and classes

Premises for consumers	Enterprise type
	Restaurant


1 Consumer service methods
1.1 Service by waiters, bartenders, head waiters with special education and professional training
1.2 Service by waiters, bartenders, metro hotels
1.3 Bartending at the bar
1.4 Self-service
2 Clothing and footwear
2.1 Availability of service personnel in uniform with the emblem of the enterprise and shoes
2.2 Availability of sanitary clothing
3 Music service
3.1 Performance of vocal and instrumental ensembles, soloists
3.2 Any kind of musical service (using jukeboxes, sound and video reproducing equipment, etc.)

+*) Only bartenders are allowed in the bar.

+**) In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed

+***) Uniforms without company emblem are allowed in restaurants and bars of class “first”

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Enterprise characteristics

History of organizational development legal form enterprises

Restaurant-bar T.G.I. Friday's is part of the Rostik Restaurants holding group.

The history of Rostik Group began with the founding of Rostik International in 1981. Today, Rostik Group is a corporation whose enterprises successfully conduct business in Russia, the CIS countries and Europe.

Rostik Group manages the following business areas:

3 Rostik Restaurants Holding: construction and development of restaurants and fast food establishments.

3 Group of companies "Focus": sale of photo products and provision of photo services.

3 Company "Carlson Tourism": tourism business.

3 Company "Roservis": production of semi-finished products, bakery and confectionery products.

3 A group of property management companies.

The Rostik Restaurants holding includes restaurants of various formats and concepts with a high level of service, offering guests a quality product at affordable prices.

The nominal owner of the company is Rig Restaurants Limited (Cyprus). The actual owner is Rostislav Ordovsky-Tanaevsky Blanco, who has Russian roots. In May 2007, the company held an IPO, placing 26% of its shares on the market and earning $100 million for them. The company's capitalization as a result of the placement amounted to $384 million. The company's president is Laurie Ann Deitner.

Characteristics of the enterprise of the restaurant “TGI Friday"s”

Friday's restaurant-bar is a catering establishment where visitors are served at the bar counter, combined with table service in the hall.

Beautiful emblems of the holding and the restaurant are visible in colorful booklets, restaurant menus, at the entrance to the restaurant, napkins, tablecloths and other trifles.

Restaurant-bar T.G.I. Friday's is an international chain of American restaurants with more than 900 establishments in more than 55 countries around the world. In Moscow, the first Friday's opened in 1997, and today there are 11 of them.

The name of the restaurant comes from the English phrase "Thank God It's Friday", which translates as "Thank God, today is Friday." And Friday means that you can forget about work, relax and unwind in a pleasant company.

The restaurant is located on the territory of the shopping center "Panorama", also located nearby business center, this guarantees a constantly filled room. Throughout the day, it is visited by both guests of the shopping center who want to relax or, on the contrary, cheer up after shopping, and employees of the center, especially at lunchtime. The premises of the entire restaurant are divided into Front of the House: a hall, a bar, a toilet room for visitors, a cash desk, a reception desk and Back of the House: a kitchen, a storage room, a bathroom for staff, an administration office.

The restaurant hall has a capacity of 150 seats and is divided into smoking and non-smoking areas. The bar counter is designed for 15 seats.

In all restaurants of the T.G.I. Friday's strictly adhere to brand standards and are distinguished by a high class of architectural and artistic design. commercial premises, refinement of the interior and technical equipment, comfort. Friday's interior style is very recognizable: red and white awnings, wooden furniture, Tiffany lamps, bar with brass footstools. The restaurant-bar is equipped with high-quality metal and porcelain dishes, sets of cutlery for various snacks and dishes. When serving banquets and receptions, which are held in the headlights, branded porcelain and crystal dishes, cupronickel devices are used.

Friday's is famous for its collection of antiques and curiosities that are collected all over the world. And every restaurant has a bell that rings whenever guests leave a tip.

There are also special requirements for personnel. The bar staff is highly qualified, and the institution's motto is "eternal Friday", which means that the atmosphere should be friendly and relaxed. Therefore, Friday's restaurant-bar is trying to recruit young, energetic girls and boys who should communicate with guests at ease, joke, sing songs, but at the same time be polite and tactful. Waiters wear striped shirts and funny hats.

Rest of visitors is organized. You can listen to music and concerts performed by artists and ensembles, play billiards. The restaurant's repertoire includes blues, ethnic motifs (samba, maracatu, flamenco), fashionable songs of Western performers.

As an additional service, guests can take taxi orders.

Restaurant service technology

The restaurant starts its work at 10:00 and ends at 24:00. But the staff starts their work at 9 o'clock in order to have time to prepare the kitchen and sales rooms for the reception of guests. 14 people work in a shift: 2 cooks, 2 assistant cooks, sous chef or chef, 2 dishwashers, 1 manager, cashier, 1 bar worker, 4 waiters. The target audience restaurants - young people, as well as men and women of middle age. The restaurant is located on the street. Garibaldi 23.

Friday's introduced American cuisine to the whole world. T.G.I. Friday's specialties are the Jack Daniels Grill of salmon, beef steak or pork ribs; "Friday's Burger" with bacon and colby cheese; Mexican fajitas with beef, chicken or shrimp; quesadillas and, of course, stuffed potatoes, first cooked here and becoming a national American dish. In addition, the restaurant offers a variety of salads, soups, Italian pasta, seafood dishes and desserts.The restaurant has special additional menus (breakfasts, business lunches), all dishes amaze with their gigantic sizes.

A huge selection of drinks is a special pride of the restaurant. Here you will be offered soft drinks, frozen drinks, 300 types of soft and alcoholic cocktails, 6 varieties draft beer, a decent selection of wines and spirits. In addition, wines, wine drinks, wine blends - mulled wines, crunches, punches, as well as soft drinks - juices, mineral and fruit water are included directly in the bar menu. Visitors are offered easy-to-prepare snacks, sandwiches with various gastronomic products, and pistachios, roasted almonds, salted peanuts and confectionery from purchased goods.

In general, American cuisine does not have a clear definition. Starting with the traditions of English cuisine of the 17th and 18th centuries, mixed with some of the culinary traditions of the American Indians (corn and sweet potato dishes, maple syrup, etc.), it has changed significantly over the past three centuries, becoming a synthesis of culinary traditions from all over the world. , combining the cuisines of different cultures brought by immigrants. Thus, the recipes of American cuisine were formed under the influence of the national cuisine of the first settlers, primarily English, as well as Indian (local), Spanish, German, French, Italian, Slavic, Chinese, etc. Great importance for creating cooking recipes in American families have a climate, the conditions of different regions of America. Salads are ubiquitous: from the simplest (for example, fresh cucumbers or tomatoes) to multi-component branded vegetable-based mixtures. Typical Southern states are deep-fried chicken (fried chicken), beef schnitzels (country-fried steak), smoked pork (barbecue), cornmeal pancakes and bread, crabs and soups (she-crab soup) and meatballs (Maryland crab cakes) of them. In the states of New England, boiled corned beef with vegetables (boiled dinner), fish dishes, lobsters, and clam chowder are traditional. Table decorations in the Midwest are grilled beef steak, baked potatoes, chocolate cake. Midwestern cuisine has been heavily influenced by Italian immigration ("deep" Chicago pizza, fried ravioli in St. Louis, etc.). The southwest of the country is dominated by a synthesis of Mexican and American cuisines, the so-called Tex-Mex, whose typical dishes are fajitas, tacos, burritos, chile con carne, stuffed sweet peppers and other Tex-Mex dishes.

Ice is widely used in the diet of Americans. A pitcher of ice is a common attribute of service in a restaurant. Iced tea is popular. Beer is usually served cold in a chilled mug.

In American cuisine, rice is often used as a side dish, and many spices are used in cooking: garlic powder, several types of pepper, cloves, nutmeg, oregano, cinnamon, ginger, bay leaf, cumin, dill, vanilla, onion powder, etc., peanut butter.

The seafood menu is exceptionally varied in America.

In addition, modern american food characterized by an extremely wide distribution of semi-finished products, fast food restaurants (fast food), ethnic restaurants, which also makes it difficult to characterize American cuisine.

Taking into account all the trends in the nutrition of the population, Friday's restaurant offers visitors dishes that are as familiar as possible in the area with savory features and the secrets of their preparation by high-class chefs.

2.2 Organization of supply and storage facilities of the restaurant-bar

The organization of supplying the restaurant with products and materials is entrusted to a supply specialist, who often combines the duties of a merchandiser who knows the specifics of merchandising food products, their quality characteristics, conditions and shelf life. Products are received from various sources. The main sources of food are local manufacturers, the delivery is carried out in accordance with the concluded supply contracts. The remaining products are purchased at wholesale depots and markets of the city at negotiated prices for cash. Some of the goods are imported.

The organization of work of a warehouse economy consists in the following. Raw materials entering the catering enterprise are stored in warehouses. Warehousing performs the following functions:

- creation and maintenance at a certain level of stocks of raw materials, products and materials;

Attentive acceptance of goods and containers from suppliers in terms of quantity and quality;

Creation of conditions for the storage of raw materials and purchased goods in accordance with the recommended regimes;

Acquisition, selection, release of raw materials and goods to production workshops;

For the acceptance of goods, warehouses must be equipped with a loading platform 1.1 m high, 3 m wide, and at least 3 m long. In small enterprises, only an unloading platform is provided. The minimum allowable length of the unloading ramp at large enterprises should be at least 12 m, which allows you to unload four vehicles at the same time.

The equipment of warehouses depends on the type and capacity of the hall, the standards of commodity stocks, the amount of work on the acceptance, storage and release of products. The warehouse is equipped with racks and underwares for placement and storage of products, weighing devices, refrigeration, lifting, transport and other equipment. Storerooms for storing dry products must be dry, well ventilated and equipped with the necessary number of shelves, chests, racks and cabinets. The bottom of cabinets, chests, racks and shelves should be at least 15 cm from the floor. Packaged products are stored on racks or rails, also located at a height of 15 cm from the floor. The distance between the wall and the products must be at least 20 cm. In the pantries, it is necessary to maintain constant temperature and air humidity, since temperature fluctuations lead to the formation of condensate, dampness, and molding of products.

Flour and cereals are stored in chests or bags on racks, pasta - in boxes. When stored for more than two weeks, the bags are shifted to prevent caking and warm the flour.

Sugar is stored in bags or chests with a lid, salt - in chests. These foods should be kept away from strong-smelling and damp foods. Coffee and tea are stored separately, also isolating them from products with odors.

For storing potatoes and vegetables, basements with artificial lighting are used (at an air temperature of 2–5 ° C and a humidity of 80–90%), where they are stored in bins with a layer no higher than 1.5 m or in boxes. Pickled cucumbers are stored in barrels, sauerkraut - in barrels under oppression, berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, on grates. Barrels with salted and pickled mushrooms should be placed in a room with a temperature of 1 - 3 ° C, laid sideways on wooden slats. In warehouses, such optimal storage conditions are created under which the quality of products (smell, appearance, color, taste and texture) does not deteriorate.

Storage of the main raw materials in warehouses is short-lived, therefore, there are rooms for storing a daily stock of raw materials of work in progress (remains of raw materials issued for production, but unused raw materials; semi-finished products; manufactured, but unsold products), located in close proximity to the production shops. The shelf life of raw materials in the warehouse of the enterprise depends on its type, location, distance from the main food bases, and climatic conditions of the area.

Table 4 - Shelf life of products, days.

It is especially important to observe the rules for storing perishable products: meat, fish, cottage cheese, vegetable semi-finished products, fermented milk products, culinary products, confectionery products with cream, offal products. Storage of these products is allowed only subject to the temperature regime from -4 to +6 °C.

Meat and meat products are stored in refrigerators. The meat is hung on hooks or placed on racks. Frozen meat is stored in a stack covered with a tarp to keep the cold. If the meat is stored on ice in a frozen form (or chilled), then it is laid out in one row on a clean oilcloth or wooden racks. Shelf life in chilled chambers at a temperature of 0°C - up to 5 days, in glaciers - up to 2 days.

It is forbidden to store raw meat or fish together with products that will not be cooked (butter, sour cream, mayonnaise, fruits, etc.).

Frozen and chilled poultry is stored in the container in which it came from suppliers. The shelf life is the same as for meat. By-products are sorted by type and stored separately in boxes installed in specially designated areas of the pantry. Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored suspended on tinned hooks in refrigerated chambers for up to 20 days.

Cooked sausages are stored hanging on hooks. The term for the sale of boiled sausages and with the addition of offal is no more than 48 hours (in the absence of refrigeration chambers, the reception and storage of such sausages is not allowed). Shelf life of liver sausages, brawn - no more than 12 hours (in the absence of refrigeration chambers, their reception, storage and sale are not allowed). For meat sausages, the shelf life in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not allowed).

Large chilled fish can be stored in refrigerators for up to 2 days. Frozen fish - in the supplier's container in which it was received (in baskets, barrels or boxes). Shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerated chambers with temperatures up to 2 ° C - up to 3 days. In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice. Live fish (at specialized enterprises) is stored in stationary aquariums. Large smoked fish (sturgeon) is stored on shelves or hung on tinned hooks in a refrigerator.

The secret of efficiency - "Recipe Manager"

The stability of the product in production is a necessary component of any successful enterprise. If today the buyer receives a quality product, and tomorrow he receives a spoiled product, then this will definitely play against the manufacturer. The Recipe Manager system ensures quality stability. In addition, it optimizes production processes due to ease of operation, a clear interface, and a clear work algorithm.
"Recipe Manager" is suitable for small, medium and big business specializing in the manufacture of bakery products and other food products.

The advantage of the system is that, like many developments of the Russkaya Trapeza company, it can be integrated with equipment and an enterprise planning system. In addition, due to the correct calculation of products and compliance with the recipe, the manufacturer gets the opportunity to save money without losing the quality of the product.
"Recipe Manager" is an intelligent system designed to optimize dough kneading in food production.

The development of "Russian Meal" partially automates and structures the preparation of components for loading into a dough mixer. In other words, the screen displays step by step: what components, in what quantity and order - you need to load the test driver according to a given recipe.

The algorithm of the "recipe manager" is as follows:

At the first stage, the technologist forms the production task in the form of recipes. The task specifies the proportions of components, weight, etc. This task is loaded into the control system.

At the second stage, the operator panel displays a list of products that need to be produced during the shift. The tester selects the desired product from the list and the recipe for the selected product is displayed on the screen, after which the specialist begins to dose the components according to the recipe, in the specified order.

The display sequentially shows the component of the recipe and its weight. The tester independently weighs the desired product on the scales connected to the control system. After confirming the weight, the product is loaded into the mixer and the dough machine moves on to the next part of the recipe. Weighing of each subsequent component is possible only if the specified mass of the previous one is confirmed.

The system also provides for the possibility of automatic dosing of the main bulk and liquid components. In this case, existing systems for dosing flour and liquid components are connected to the “recipe manager” system, the operator gives a command for automatic dosing of raw materials, and the system then proceeds to the next component. As noted in the "Russian Meal", this development makes the quality finished products consistently stable, greatly improves the efficiency of the food production enterprise.

If earlier the tester was guided by a recipe written on paper or even from memory, which led to errors in the batch, now the possibility of errors is minimized. According to Mikhail Poperechny, Leading Design Engineer of the Department electronic systems management of the "Russian Meal", inaccurately measuring the weight of the product, forgetting any component or putting it twice - it will not work anymore, the technologist can fully rely on the system. The convenience of the program also lies in the fact that at any time the technologist can see the progress of the technological operation and the history of the work of the tester, get data on the consumption of raw materials.

“The program cannot skip a component if it is in the recipe, cannot forget, relatively speaking, about salt, or allow inaccurate weighing. As a result, the quality and stability of each batch increases,” the specialist notes. The innovation of the "Recipe Manager" lies in the possibility of full integration with the production planning system and accounting for the movement of raw materials at the enterprise.

“The responsible technologist, based on the application for production received from the sales department or some other source, by pressing a few buttons, forms a task for a shift for test operators. At the same time, recipes are taken from a single 1C database or another source, batches are automatically broken down into the required amount, based on the capabilities (capacity) of the equipment, ”explains Mikhail Poperechny.

Thus, the intelligent solutions of "Russian Trapeza" in the field of production allow optimizing the work of the enterprise. Russian companies immediately appreciated this development. For example, the Tyumen confectionery company Biscuit Dvor needed to modernize the enterprise and minimize manual labor. To solve the problem, the company turned to Russian Trapeza. RT specialists installed a system for sifting, transporting and dosing flour with a 3-ton raw material stock bunker. But the main feature was the introduction of a control system with the "recipe manager" software module. She significantly reduced the cost of production of confectionery. “Labor productivity and technological discipline have grown, personnel control has been facilitated,” says Poperechny.

The equipment installed in Biscuit Yard ensured the automation of the process of sifting, transportation and dosing of flour, the automation of water dosing and the addition of additional components manually. The "Recipe Manager" management system ensured that the company adhered to recipes exactly. Now the Biscuit Yard company is confident in the quality of its cakes and pastries.

A complex approach

Automated lines of "Russian Trapeza" and other developments of the company's engineers greatly simplify the work of food production. Businesses specializing in food products save labor resources, time and money by cooperating with Russian Trapeza. The reliability of the company is confirmed by partners with whom the holding has been working for many years - many well-known Russian and foreign manufacturers effectively work on RT equipment.

"Russian Trapeza" is known for its achievements in the field of equipment for food production. Implementation individual projects allows the company to implement high-tech solutions at enterprises: these are both automated lines and “smart” control systems. Cooperation with Russian Trapeza is the key to successful food production.

Natalia Vershinina, especially for the site

RUSSIAN TRAPEZA LLC
199178, St. Petersburg, Maly Prospekt V. O., house 57 bldg. 3
Email: [email protected]
https://r-t.ru

Despite the difficulties in organizing state support dairy producers find opportunities to increase the volume of processing and reduce the cost of production. This may be the construction of a new or modernization and expansion of existing production.

We will consider some features of the modernization of existing production.

We are aware of cases where good intentions to modernize all or part of production ended temporarily s mi and financial losses without achieving the final result or even led to a deterioration in the quality of products.

"Modernization" can begin and take place out of their best intentions. The initiator may be the management of the enterprise. Or their own employees can turn to management - competent, well-trained, who have worked in this industry for many years, who perfectly understand the technological processes, with a proposal to increase production volumes and product quality by acquiring new, more productive equipment, instead of the old one, without changing anything fundamentally, according to principle - "cheap, but cheerful." An additional argument in their favor will be that it was they who wrote and agreed technical task for the construction of existing production, corrected the mistakes of designers and their technologists.

But, as it turns out later, knowledge of the features of a working production cannot be a guarantee of successful modernization. There are reasons for this. In-house employees have accumulated vast experience in overcoming the problems associated specifically with this production. But they may not have experience working in similar but different plants with a different set of manufacturing errors.

Modernization can take place not only by a simple scheme of replacing equipment with a known technology with a more productive one, but also by purchasing a set of equipment with production technologies that were not previously used at this enterprise. In the latter case, the healthy optimism of employees may be misplaced.

A new line is selected, ordered, received, assembled, set up, but the quality or quantity of the product is not up to standard. To the question of management: “why does it work badly?” competent employees do not have a clear answer.

Or in an empty room next to the main production is purchased new kit heavy equipment and installed there. After some time, cracks appear on the walls of the building. The belated calculation of the weight of the equipment and the capabilities of the supporting structures of the building confirms the guesses - the supporting structures of the building and foundation are overloaded and the irreversible process of destruction of the building has begun.

It is difficult to admit that, but all the mistakes were laid at the very beginning when deciding to upgrade on our own.

"Own forces", having no practical experience in designing other similar industries, based on knowledge from textbooks of an indefinite year of release, empirically or on a whim select equipment for a new site without taking into account the technological reserve, make up new technological schemes, they have never tested, without the necessary redundancy. A problem point initially included in the project can lead to a halt of the entire technological cycle without the possibility of bypassing it.

The main problem of any production is the selection of qualified employees. When modernizing on our own, the question arises: who will work with the new equipment, who will train them and where, who is responsible for the quality of training, how are employees reserved for their dismissal or illness?

After upgrading on our own, the question of documentation and support arises:

where will the set of instructions for the entire assembled line come from,
how to maintain guarantees for equipment purchased at retail, but independently assembled in a technological chain, where are the boundaries,
how to service the entire line, what is his schedule and who will do it,
to whom to file claims for a discrepancy between the declared performance of the equipment or line, if you installed them yourself?

The management of the enterprise, before starting the modernization "on its own and employees" must evaluate all possible risks and be prepared for "unforeseen" costs. The main thing is that this risk does not end with hiring a competent design and installation organization that will eliminate all errors, which will probably be the most expensive way out of the situation.

Our company can carry out all work on the modernization of production on a turnkey basis, from pre-project inspection to the release of a trial batch of products, after which it will take over the service for the agreed warranty period.

If the desire to do everything “on our own” is irresistible, then we can offer our many years of experience and knowledge to carry out pre-project design, as a result of which the management will understand where the problem points of future production are, see the approximate composition of equipment and technological piping, estimate the cost, and the project itself will allow with minimal time s at the cost of starting modernization.

Modernization of food production and factories

Automation production process in general, as well as its individual elements, is an important condition for the production of competitive goods in all industries. The use of automated process control systems makes it possible to achieve an improvement in the quality of the manufactured product and an increase in productivity while reducing labor costs. Automated management can bring the company to a new level of profitability.

STP LLC will design an automated process control system of any complexity, mount it at the facility and carry out commissioning. Highly qualified workers will automate the operation of individual pieces of equipment, industrial units and the entire production complex. Our specialists have extensive experience in installation and commissioning automated systems using the most modern devices and technologies.

Various devices, sensors and controllers from leading world and domestic manufacturers are used as the primary means of controlling industrial processes. Among the partners-suppliers of our company are such enterprises as Siemens, Omron, Danfoss, ARIES.

The process control based on the collection and processing of information from the primary elements of the automated process control system is carried out using software based on Step7, CxOne, Supervisor. The used function of visualization of production operations allows to improve the quality of control.

Accounting and systematization of controlled values of technological parameters are made automatically. For this, computer programs based on 1C:Enterprise are used.

Technical process visualization panel

In conditions constrained by operating equipment, without interrupting the production process, we can dismantle old equipment and mount new equipment within a limited time frame with minimal time losses for stopping production.

Buy equipment from our company

When buying equipment, a guarantee is provided for it. Our company performs post-warranty service. We are engaged in the installation of equipment, as well as its pre-start debugging and carry out the necessary test tests of the installations.

At the request of the customer, it is possible to change the technical features of the bottling lines for wine and vodka products, which will correspond to the conditions of a particular production process.

NPO GIGAMASH LLC carries out design and equipment of food production, design of dairy plants and mini-factories, technological lines and individual units technological equipment.

The engineering service and the design department of NPO GIGAMASH are highly qualified and have impressive experience in designing food production. Over the entire period of activity, we have implemented more than 60 projects of varying complexity, ranging from projects of individual units of technological equipment, mini-factories and small factories for the production of dairy products, ending with projects of large diversified food enterprises.

Design is the most important stage of work on the opening, reconstruction or modernization of a dairy industry enterprise. The range and volumes of products, the scheme of technological processes of the milk processing enterprise, as well as the list of equipment used are determined at the design stage.

NPO GIGAMASH carries out installation and commissioning of food equipment, food processing lines, installation of heat exchange and capacitive equipment, as well as automated food lines of its own production.

Installation and connection of food processing equipment is a rather complicated process that requires an individual approach and precise solutions.

The basis of successful cooperation with NPO GIGAMASH is pre-planned work - all installation work is carried out by the company's employees in accordance with a pre-developed work plan, which is formed after a detailed study of the existing equipment and premises.

A plan for the placement of new food equipment is drawn up and agreed with the customer. After agreement further work for the installation of food equipment is carried out according to the approved plan.

After the completion of the installation work, our specialists carry out a test run and training of personnel.

NPO GIGAMASH LLC carries out full or partial automation of factories, production lines, as well as individual pieces of equipment for the production of dairy products, food equipment, including the engineering part of the plant, depending on the wishes of the Customer.

It is possible to assemble control panels and automation panels on own production. We program controllers and draw up algorithms for the technological process of operation of installations and control panels.

Commissioning works are carried out by specialists of our company under the control of Quality Control Department. This provides high quality work performed on the automation of production processes and timely response to the wishes of the Customer.

Service maintenance of food equipment GIGAMASH

NPO GIGAMASH LLC provides warranty and service support to our customers.

Service support includes the following services:

Full cycle of training for employees of dairy production, technical and maintenance personnel of the customer;
. Emergency departure of our specialists to the facility in case of an emergency at the production site;
. Scheduled maintenance of equipment;
. Analysis of data in relation to normative indicators;
. Supply of spare parts;
. Advice on hotline» on all issues related to the operation of the equipment
. Dispatch center 24 hours a day, 7 days a week
. Performing work on our own without the involvement of contractors.

Reconstruction and modernization of dairy plants

NPO GIGAMASH performs the reconstruction of existing dairy plants, modernizes dairy production.
Reconstruction of dairies and food production is most often planned.

Basically, this is the renewal of the equipment fleet in accordance with the tasks that are set for production in the coming years.
During the reconstruction of food production by NPO GIGAMASH, a set of works is carried out, which includes the design, manufacture of a new or additional equipment, installation, commissioning.

All these activities ultimately lead to qualitative changes in the enterprise - improvement of production conditions, quantitative and qualitative growth of products.
The main goals of the modernization of food and dairy production are to increase production, significantly expand the range of products and introduce new promising technologies.

NPO GIGAMASH LLC has many years of experience in the field of reconstruction and modernization of dairy plants.

Among the completed projects:

NPO GIGAMASH LLC guarantees our customers full compliance with the technical and functional characteristics of the equipment declared in technical documentation, provided that the operating parameters specified in the technical documentation are observed.

Completed projects "NPO GIGAMASH"

Technological equipment of a dairy plant with a capacity of 15,000 liters per shift was put into operation in the agro-industrial complex "Zarya" in the Tula region. The equipment of the plant ensures the production of natural dairy products, such as pasteurized drinking milk with a mass fraction of fat of 2.5% and 3.2% (GOST R 52090-2003), sour cream, kefir with a mass fraction of...

Design, manufacture, supply and debugging of equipment for the production of children's dairy products at Modest OJSC, Barnaul Dairy Plant were carried out. The equipment includes the following installations: pasteurizing and cooling plant, type POU-5.0 with a capacity of 5000 l / h, control is carried out automatically on the basis of an industrial controller, with the possibility of archiving parameters, forming...

A mini-complex with a capacity of up to 400 liters per shift was made for MUP "Veteran", the village of Deputatsky, Ust-Yansky district, the Republic of Sakha (Yakutia). This mini-complex allows you to produce a wide range of dairy and fermented milk products, such as: fermented milk kefir drink; ryazhenka;. yogurt (including drinking); cheese "Adyghe";. pasteurized drinking milk;. cottage cheese;. ...

Technological equipment of a dairy plant with a capacity of 15,000 liters per shift for the agro-industrial complex "Zarya" in the Tula region. The equipment of the plant ensures the production of natural dairy products: pasteurized drinking milk with a mass fraction of fat of 2.5% and 3.2% (GOST R 52090-2003); sour cream; . kefir with a mass fraction of fat 2.5% (GOST R...

For the enterprise "Plodovoe", Volsk, Saratov region, GIGAMASH specialists upgraded a sterile tank for the line of sterilization of fruit and vegetable juices, with a volume of 15 tons. was manufactured and bound with sterile...

("KonditerSnab", Penza) In the spring of 2018, the second complex for the production of confectionery fillings and jams - VS-500 - was put into operation at the confectionery enterprise "KonditerSnab" LLC in Penza. The first complex began its work in 2016. The finished product will be sold for the production purposes of an adjacent confectionery shop, for which...

A line for processing 7,000 liters of milk per day was designed for the LLC ProstoVash enterprise in the Tula region. Manufactured, installed and put into operation equipment for pasteurization of milk, dairy products, sour cream, butter churning and cheese production. Pre-project work was carried out taking into account the requirements of sanitary norms and rules. The set of equipment...

For the confectionery company Bosa Nova, Penza, a complex for the production of fillings on a fruit and milk-fat basis was manufactured. Thanks to GIGAMASH equipment, the confectionery enterprise provides itself with high-quality raw materials, and also has the ability to control the cost of finished products by applying individual recipes in the manufacture of fillings for the needs of its own production. Included in this kit...

The line for the production of pasteurized cream based on vegetable fats in Lytkarino, Moscow region. The line is designed for the preparation of mixtures and heat treatment of cream and packaging in film. It includes capacitive equipment, flow switching panels, POU pasteurization and cooling unit, automatic on the basis of the Delta controller, semi-automatic packing in boxes. Buy...

A milk processing plant with a capacity of 15,000 liters of natural milk per day was launched. The plant ensures the production of the following range of dairy products: - pasteurized drinking milk, 3.2%, 2.5%; - pasteurized drinking cream, 20%, 30%; - sour cream, 20%, 30%; - fermented milk kefir drink, 3, 2%; - cottage cheese, 9%, fat-free. new system ensuring technological processes...

A mini-cheese factory with a volume of 500 liters was manufactured and installed on the site of a private cheese factory in the Odintsovo district, Moscow region. cheese types: Adyghe;. Brynza;. Moale and...

A set of equipment for the production of soft cheeses was manufactured for Zarya CJSC in the Tula region. The set of equipment includes: . open-type cheese maker for 1250 liters of milk with lyres-knives with planetary rotation, lyres are equipped with a mixing device; mobile trolley with whey drain:. turner for group self-pressing of cheese; forms...

For Agrosoyuz Lyubava LLC, a company producing natural food products, a deaeration unit was manufactured, brand UD-5.0, with a capacity of 5000 l/h. The unit is designed to remove air, as well as fodder and other foreign flavors and odors from milk. The use of a deaeration unit improves the quality of finished dairy products, ensures the accuracy of measuring the volume of the product...

Universal mini-complex for the production of soft cheeses and a wide range of natural dairy products (pasteurized drinking milk, fermented milk drinks, yogurts, cottage cheese). soft cheese(long-term pasteurization baths) - 100 l. The productivity of the mini-complex per shift is up to 300 liters of milk. The mini-complex for the production of soft...

A complex for the production of fillings on a milk-fat basis was made for a confectionery company. Thanks to GIGAMASH equipment, the confectionery enterprise provides itself with high-quality raw materials, and also has the ability to control the cost of finished products by applying individual recipes in the manufacture of fillings for the needs of its own production. The set of this installation includes a vacuum container for mixing...

On January 23, 2014, technological equipment was shipped from the production site of NPO GIGAMASH, manufactured to complete a dairy plant in the Ryazan region with a processing capacity of 60,000 liters of natural milk per day. Two installations for receiving and accounting for milk with a capacity of 15,000 l / h, pasteurization and cooling installations for milk and...

GIGAMASH equipment ensures hygiene at the brewery GIGAMASH Company has manufactured equipment to ensure high hygiene of pipelines and equipment at the brewery JSC Kamyshinpishcheprom, Volgograd region. The plant has been operating since 1861. The volume of production of the plant is not large, which allows you to maintain the quality of products at high level. At the enterprise in a timely manner...

SIS-ALP, Armenia is a dynamically developing enterprise for milk processing and production of dairy products. The company has been operating in the market of milk processors since 2007 and confidently modernizes its technical capabilities and, with the help of GIGAMASH equipment, reaches a new level of production automation. GIGAMASH company manufactured equipment for the...

A universal set of equipment for the production of soft and semi-hard cheeses was manufactured to equip a private cheese factory in the Leningrad Region. The set of equipment includes: - a 200-liter working tank, equipped with everything necessary for the process of pasteurization, cooling, ripening and processing of the cheese clot; - auxiliary equipment for cheese grain processing...

Butter maker MP-250 is manufactured and installed at Molvest dairy holding. Specifications of butter maker MP-250:. geometric volume - 250 l;. the volume of filling with cream, depending on the fat content - up to 100 l; the control panel of the oil maker allows you to adjust the frequency of rotation of the drum, change the direction of rotation (reverse); The design includes a crane with...

Commissioned dairy plant in the SPK "Rus" of the Novgorod region, intended for heat treatment of milk and packaging in film. The production line of the plant includes an automatic pasteurizing and cooling unit POU-1.5-00 based on the Delta controller. Packing of milk is carried out by automatic bottling machine in plastic bags. The shelf life of the product in the film is...

CJSC SHP "Vinogradnoye", Stavropol Territory, produced a pasteurization and cooling unit of the brand POU-5.0, 5000 l/h for pasteurization and cooling of wine. NOVELTY of design features 1. Automated local washing of the pasteurizer with a control unit for the concentration of washing solutions. 2. Electrocontact pressure gauge to exclude the effects of high pressure. 3. Counter-flowmeter Flowmeter for calculating the productivity and dosed supply of the product. Pasteurizing and cooling...