. ... To get where others can not
The Catering is proposed under the 'emergency' as the immediate support for both the rescuers and the population. Sits alongside the first aid unit where logistics and / or organization (poor roads, organizing large receptive areas) do not allow the installation of units 'traditional' is usually prepared in a second time. This is a realization that, beyond technical solutions, is more practical in the use the location of the original mission: the preparation and distribution of hot meals as fast, clean, satisfying, in full autonomy and wherever the need arises, without having to employ specialized staff and / or products / preparation. The Catering is a unit designed to be affordable, as well as usable, that does not necessarily require the support of other units and is especially helpful and 'ready to go' in less than 15 minutes. Basic
collaboration with industry leaders to maximize the usability of the solution proposed here designed primarily for emergency and then to use easily predictable. The aim is to achieve operational usability for two people, there is a side to side for food preparation and distribution.
research also 'targeted' in the field of disposable trays (for example) developed to optimize the distribution includes, among other things, aims to provide practical guidance to better use for those assigned meals for those who use. Therefore, the elimination of 'household' and the description in a single tray (covered) for the deflection, for the containment of food as well as keeping them warm by the same, is a study that has important implications both physical allocation within the Catering , this equipment, which for the microbiological safety of food.
In the context of planning as 'serving on emergency' is not expected to choose foods but prefer the speed of distribution because this is the primary objective of the intervention. The charge of the kitchen has a 'time' supply / production batch sized understood as the ability to prepare / cook, assuming this time of 15 minutes (for example), then:
- cooking and preparation of three pounds of dough (first course)
- development meats, cold cuts and / or canned food (main course)
Considering that the progress of a row, as in a 'cafeteria scenario', although the plate / tray is delivered already filled, it is not practicable to proceed under 30 sec / person as a result, the distribution of thirty meals (to care for the employee) will be completed in 15 minutes and then at the same time, will be made available thirty other meals (avoiding the 'heat' of foods).
This calculation is confirmed by noting that:
1) the Catering is equipped with a standard cook pasta (two tanks) of 6 kg and a brasero.
2) the amount of 'fast food' must not be excessively higher than the distribution capacity
3) the ability and capacity of equipment is determined by the amount of food that you want to cook, but how the distribution capacity that is actually possible .
In this way, rounded down, the 'flow' of the distribution of a Catering (Objective 'E') so configured, is approximately 120 meals per hour actually distributed. The
Catering is also available as targets 'R' (restaurant) and 'RFF' (fast food).
Of all the configuration adopted, integrated solutions deliver superior performance in terms of productivity, energy savings, reliability, technology and hygiene.
Hence the choice to the world-leading technology, professional equipment for restaurants, Zanussi Professional thanks to the important contribution provided by: information Sheet PLANTS Brescia.
should be noted that despite the wide variety of layout given for the preparation meals, and think together with the distribution area in a 'reduced' requires the identification of some guidelines to be used as a reference for the proper performance of the service.
This area must rely on two operators: one dedicated to the preparation and the other the distribution of meals. The criteria for sizing of equipment, as well as the choice and they are located, must take into account a greater focus on proper identification of the menu offered. This course will focus more on the type of foods that raise more operators from time-consuming preparation, especially when faced with a greater flow of people, at least at the most critical.
This flow must be correctly determined based on the highest possible number in order to ensure a very short time and with maximum operational efficiency in the preparation and distribution of meals 'hot'. Conversely, it is considered that the capacity and size of equipment is determined by the amount of food that you want to cook, but how the distribution capacity that is actually possible and to optimize the yield, the amount of 'fast food' must not be excessively higher than the distribution capacity.
With these criteria you can be sure of achieving the set up and justify the initial investment slightly more, but thanks to the reliability of components (all CE), the maintenance wherever practicable (hence the choice of brand Zanussi), facilitating cells made Catering (encouraging the maintenance) and value the roll-off (which favors the replacement of one engine), the duration of a Catering is much higher.
major components of a Catering : steel sink, pasta cookers, Brasero multifunctional water bath, steam oven, Affettatice, 130 lt water tank, extractor fan, wall, bank distribution, refrigeration well (specific 4x4), external hopper, tray slide, slide ... food pantry (the components on the possible preparation are 4 excluding the sink).
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