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The industrial kitchen.
It is understood as "all establishment cooks industrialist" in which it is
allowed to prepare foods in sufficient amount for many people: scholastic or
enterprise restaurants, bars, for distribution in great, etc. The obligations of
hygiene and security would feed that they weigh on the industrialists have
contributed to that is controlled and studied, so that there are not crossings,
the entrances and exits. Thus they avoid possible contaminations between the raw
materials that enter, the sweepings that leave, foods in course of preparation
and already finished. The material and the premises specially are conceived to
simplify to the cleaning and maintenance.
The stainless steel is the material of reference for the
apparatuses as they are it the tiles or unalterable coatings of the ground and
walls that allow to throw a water spurt directly. The conception of the
machineries and methods of production tend to reduce the direct bonding of the
workers with the preparations you would feed, is imposing the bearing of gloves,
masks, clothes and cap or simply avoiding to touch the controls of the
apparatuses with the hands: an example is the one of the water faucets that
activate with the foot. The premises are more and more isolated of the outside
with insulating windows and doors and the use of the conditioned air allows
reducing the risk of introduction of germs. These sanitary rules become
obligatory by the more and more great chains of manipulation. Every time there
is more and more intermediary and the geographic distance is much more long
between the producers and the consumers. |
