Currently, there is more than one technology for crockery manufacturing. Most often, the methods of performing work differ in the firing time, the presence of additives and the finishing of finished products. Understand the difference between them is possible only after practicing each of them in practice.
Crockery manufacturing consists of several stages: the preparation of clay mass, molding, drying, firing and decoration of finished products. At the first stage, it is necessary to clean the raw material from all sorts of mineral additives, then crush it, grind and sift using a special sieve. Next, proceed to the formation of a future product. The mass can be any - plastic or liquid.
The advantage of the first stage of crockery manufacturing is that it allows you to produce products of different sizes. As for the second method, the casting into plaster molds is carried out from a liquid mass, which is also called a slip. Its humidity is at least 35%. It is used under the condition of high complexity when no other method is suitable.
As soon as future ceramic products are pre-dried, they will need to attach pens, nozzles and other elements using an adhesive mixture of slip with dextrin.
Crockery manufacturing provides for drying, which will ensure mechanical strength and resistance to disintegration. It should be noted that drying is performed at a temperature of about 80 to 108°C in the dryer.
The set of physical and technical characteristics of the dishes acquired during firing. In addition, it allows you to fix the decor and glaze on the surface. As a rule, they burn it twice, and on the condition that the mural is applied to the glaze - three. At the final stage, the manual or semi-mechanized decoration is performed.
The list of necessary utensils and equipment for your restaurant, cafe, bar
In order to equip your establishment with all the necessary utensils and equipment, it is necessary to carry out some simple calculations based on the number of seats and the menu of your establishment, as well as the number of kitchen workers and how often you will use these or other containers and various inventory.
If you are puzzled by this question, but there is no time for all simple calculations, then here's the help you need:
Or ... All the necessary information for the calculations you can find by reading this article.
Here is an approximate list of dishes for a restaurant with an indication of the coefficient by which you need to multiply the number of seats to obtain the required number of each position. This factor can be reduced in case of purchase of dishes of the least susceptible to damage, for example, RAK Porcelain, which has a long-term guarantee for the appearance of chips and scratches. RAK Porcelain is a world famous brand of tableware made in the United Arab Emirates. An enterprise for the production of tableware and porcelain was founded by Sheikh Saud and began work in 2005. The total area of the enterprise is 60,000 square meters. m. It is equipped with the most modern equipment in the world today.
With specialization at banquet events, the coefficients can significantly increase as the probability of damage to the dishes increases.
Calculation of China
If your restaurant is working in serving, then you definitely need a serving plate, which is also the main working dish, in which hot dishes will be served (27-30 cm). The purchase of this position is made with the coefficient K2, according to the number of your seats. Also, if you hold various banquets, celebrations, and business lunches, then the landing in your room will be complete. Then you will need several basic working positions, for example, plates with a diameter of 25, 21, 16 cm will suit. And also you should not forget about teacups and salad bowls, as a rule, the latter are purchased with a volume of 220 ml. All this must be purchased at the rate of K 1.4 in the number of seats.
This is not a big factor for a dish stock, because the calculation is based on the quality of the brands. For inexpensive dishes (Chinese, Polish), restaurateurs usually lay down K3-4 (due to the high probability of fighting and chipping). In practice, it turns out that it is still more profitable to initially purchase high-quality dishes with a higher cost and guarantee than to make a decision in favor of cheap manufacturers.
In addition to the basic above-listed plates and salad bowls, one should not forget about auxiliary elements. For example, a classic espresso cup is calculated with an approximate K value of 0.3. This is due to the fact that in practice there is no simultaneous ordering of coffee at full load of the restaurant. The same applies to accessories - teapots, milk jugs, sauceboats ... Castors, pepper shakers, vases, and sugar bowls are ordered according to the number of tables with a small margin - K 1.2.
But, all this must be correlated with the menu of the institution. If, for example, the menu is planned to serve two different steaks on different forms of a plate, the ratio of these plates is calculated in the proportions between these dishes. Also, if there are fish dishes in the menu, then it is recommended to purchase oval dishes 28-33 cm with a small coefficient K 0.4-0.6.
Calculation of cutlery
Everything is much simpler here. As a rule, cutlery: table knives, table forks, and tablespoons are calculated in accordance with the number of “working” positions in the porcelain of the respective purpose. Fish, steak and coffee cutlery is required according to the menu.
The approximate list of necessary devices with an average coefficient:
Tea spoons - 5
Snack bar - 2
Dining room - 0.25
Coffee - 2
Broth forks – 2
Snack bar - 3
Lunch - 2
Salad - 0.5
Cocktail – 1.5
Dinner snack bar - 2
Butter - 2
Steak - 0.5
Fish - 0.5
In this matter, it is also necessary to clearly take into account the menu map. In this case, the "working" positions are glasses for water 300ml. (highballs) and wine glasses. These items are purchased with an approximate ratio of K 1.3-1.5. Champagne glasses, cognac, and whiskey glasses are calculated based on the wine list and the public of the establishment. Wine glasses for an Irish coffee and other items are purchased in small quantities. Our article will help you with various types of bar glass.
Glasses for juice - 1.5
Glasses for water - 2.8
Glasses for a drink - 1.5
Glasses for sparkling wines - 1.4
Glasses for wine in assortment - 1.4
Spice Set - 0.4
Inventory and kitchen utensils
These are cooking tools such as spatulas, ladles, measuring spoons, long and short tongs, cutting boards and more. Buy the amount you need for cooking food, and do not neglect safety measures.
To shorten the time of shopping you need to make a list of the tools that will be used every day. This list includes items such as cups and plates, pots and pans, various types of spoons and forks, skimmers, ladles
Pots and pans: This kitchenware is used the most. If you want to get a reliable and durable quality product, which will save cooking time and electricity, then pay attention to the TM "Gerus". Pots GERUS manufactured from 18/10 chromium-nickel steel. Thick-walled pans with a multi-layer bottom, such as a sandwich (steel-aluminum-steel), allow you to evenly distribute the temperature over the entire bottom area when heated. Products of this brand can be used on all types of plates and at the same time, products do not have a high cost. Depending on the number of seats in the restaurant, select the size of pots and pans. In addition to standard cookware, do not forget to buy bakeware, gastronome containers, stew-pans, ladles, transfer spoons, and other kitchen utensils that are necessary for the kitchen.
There is also a standard set of objects that the kitchen of a service company should have; it includes:
Containers and stuff
Do not forget that the knives are completely different, and you must purchase a complete list of its varieties. Cook knives in the kitchen of the restaurant are of the following types:
Cook knives for thin cutting;
Knives for cutting;
Knives for tomatoes;
Knives for cleaning vegetables and fruits;
Knives for cleaning and cutting;
If you plan to open a bar at your establishment, then get acquainted with the types of bar equipment.
The article does not provide a complete list of necessary equipment and utensils. The list can be added to the individual positions of various dishes, depending on the subject of your institution and the originality of the served menu. All dishes and equipment should, first of all, have high-quality characteristics since the quality of work of cooks and the degree of satisfaction of your guests depend on it. Everything you need should be in full and have a reserve in case of force majeure situations. In this case, finding a good crockery manufacturer is helpful and consequential.
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