What can be cooked from squid: quick and tasty

Baths for washing eggs VMYa and VMYAB Cobor intended for use in washing department catering establishments for washing eggs.

Peculiarities:

VMYa, VMYa / 430 - without board, VMYaB, VMYaB / 430 - with board

4 stainless steel washing containers steel aisi 430

Frame: galvanized corner. steel (VMYa, VMYaB) and stainless steel. steel (VMYA / 430, VMYAB / 430)

4 siphons

4 plugs

Basket

Models and prices:

All information about the goods posted on the site is for reference only and is not a public offer in accordance with paragraph 2 of Article 437 of the Civil Code of the Russian Federation. The manufacturer can change specifications, appearance and completing the goods without prior notice. Check the required characteristics and the availability of the desired functions with the managers before placing an order.

The product is certified

The equipment presented in the online store of GK Kholod has passed the necessary tests and complies with the Russian state standard GOST R.

Refrigeration equipment certifies the requirements of all technical regulations and provisions of standards.

By purchasing equipment in our online store, you can be sure of its reliability and high quality!

Manufacturer's warranty

All equipment presented in the online store of GK Kholod has a proprietary guarantee of manufacturing plants. Warranty and post-warranty service is carried out in specialized service centers manufacturers.

Documents required for warranty service are included in the equipment package.

The warranty period is determined by the manufacturer.

Installation and maintenance

Specialists of the online store GK Kholod will produce everything necessary work for the installation and ensuring the smooth operation of the equipment purchased from us.

We will create the optimal technical solution, we will carry out commissioning and provide Maintenance refrigeration equipment.

This will reduce downtime and extend the life of your equipment.

Delivery in Russia and self-pickup

Delivery is carried out free of charge, within two working days within the Moscow Ring Road daily from 10.00 to 21.00. Orders over 20,000 rubles are delivered free of charge. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles. Delivery of equipment outside the Moscow Ring Road is calculated at the rate of 45 rubles. for 1 km of run.

Delivery to the warehouse of the transport company is free of charge, within two working days, for orders of 20,000 rubles or more. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles.

What specific knowledge is in demand today at enterprises of the bakery and fat-and-oil industry, in restaurants, canteens, cafes, bars, buffets, catering organizations Sakhalin region, including canteens in children's and medical institutions? Along with the rules for conducting production control, these are the methods and modes of use of disinfectants, safety requirements when working with them, the technological procedure for disinfection, a list of disinfectants permitted in the prescribed manner intended for disinfection of table eggs used in the preparation of various dishes.
Most often, they ask a question about the list of disinfectants officially approved for processing eggs used for cooking in public catering. We answer - in accordance with SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Circulation in them food products and food raw materials "(clause 8.19), the processing of eggs is carried out in special marked containers in the following sequence: first, they are washed with warm 1-2 percent. soda ash solution, 0.5% a solution of chloramine (domestic production), and then rinsed with cold running water. Clean eggs are placed in a special labeled container. Currently, there are also disinfectants with a washing effect of domestic and Western manufacturers (Nika-2, Deson, Sokrena, Polidez, Khimitek, Ekom-25M, Ekom-50M, Ekom), which are approved for disinfection, including eggs at bakery enterprises. and the oil and fat industry.
Preparation of working solution
Working solutions are prepared by dissolving the disinfectant concentrate in drinking water in glass, plastic or enamel containers (without damaging the enamel).
The processing technology is as follows: eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a two-section bath in the following order.
In the first section soaking and washing are carried out in 4 percent. Deson's solution for 15-20 minutes, or in 2 percent. Niki-2 solution for 30 minutes, or in 7 percent. Polidez solution for 15-20 minutes, or 0.2 percent. Ecoma-25M solution for 30 minutes, or in 0.1% Ekoma-50M solution for 30 minutes. Water temperature - 40-45 ° С.
In the second section the eggs are rinsed with running water until the traces of the disinfectant are completely washed off. Water temperature - 40-45 ° С.
Replacing the solution in the washing bath is carried out at least twice a shift.
Disinfection of the egg shell surface by means of Socren and Ecom has some peculiarities. So, in particular, during manual washing and disinfection chicken eggs apply 0.4-0.5 percent. solution Reduced at a temperature of 25 ± 5 ° C with an exposure of 5 minutes, with a machine wash - 0.5-0.6 percent. with an exposure of 2 minutes. In the process of work, the working solution is adjusted every hour, adding Sokrenu additionally to the container in an amount of 10% to 50% of the initial amount, depending on the efficiency of removing impurities from the shell. Change the solution once per shift or as it gets dirty. After processing, the eggs are sent to washing machines, and if there are no such machines on site, they are washed by hand with drinking water from a hose.
Washing and disinfection of the egg shell surface with Ecom is carried out differently. The processing technology is as follows: eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a four-section bath in the following order.
In the first section eggs are soaked for 5-10 minutes. Water temperature - 20-25 ° С.
In the second section they are washed using any permitted detergent in accordance with the instructions for use.
In the third section disinfection is carried out at 0.025 percent. Ecom's solution (according to the preparation). Water temperature - 25-30 ° С.
In the fourth section, the eggs are washed with clean running water until traces of the disinfectant are completely removed. Water temperature - 25-30 ° С. The control of the washed-off traces of Sokreny is carried out by the presence (absence) of quaternary ammonium compounds in the wash water, when rinsing on the surface of the equipment. The control of the residual amounts of quaternary ammonium compounds in the flush waters of food production, when rinsing on the surface of the equipment, after Sokrenaya treatment is carried out using indicator strips Molkont-CHAS (Russia), indicator wipes Dezikont-CHAS (Russia), immersing indicator paper in flushing water and applying to the surface of the processed object.
Safety and first aid
To work with Deson, Sokrena, Nika-2, Polidez, Ekom-25M, Ekom-50M, Ekom preparations are allowed persons at least 18 years of age who do not have medical contraindications for this activity, do not suffer from allergic diseases, who have undergone appropriate instruction on production duties, safety precautions and first aid in case of accidental poisoning. Employees who are responsible for this work must sign the safety briefing log. When working with disinfectants, it is necessary to avoid getting them in the eyes and on unprotected skin, therefore it is carried out in rubber gloves. It is forbidden to eat, drink and smoke during the working process. In the department where working solutions are prepared, it is necessary to hang the appropriate instructions and rules for washing eggs on the wall. The presence of a first-aid kit, which includes the means used when the disinfectant gets into the eyes, on the mucous membrane and inside, is mandatory

Reading time: 9 minutes

Processing of eggs according to SanPIN in public catering is necessary at any food enterprise. For this, cafes, restaurants, canteens and confectionery factories are required to comply with the rules of sanitary standards. The main provisions on the use of disinfectants, the requirements for the primary processing of products and egg-washing allow to comply with regulations and take care of the health of consumers.

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General SANPIN provisions and scope

Many different dishes are prepared from eggs. They are used both in public catering places and in schools and preschool institutions. Many people are mistaken that the shell reliably preserves the testicles. It must be processed before the product is added to food.

Egg processing in catering establishments, bakeries and in preschool institutions is carried out according to a certain method, the order of which must be followed and carried out correctly. This is evidenced by the current sanitary regulations No. 2.3.2.1078-01.

1. The norms are aimed at protecting human health.
2. Rules for the premises and territory.
3. Temperature conditions.
4. Natural or artificial lighting.
5. Availability of water supply and sewerage.
6. Acceptable equipment.
7. Medical care.
8. The sanitary condition of the premises.

Egg products are sorted without fail before processing, and if cracked are found, they are immediately disposed of. The norms apply to all enterprises that sell or store food services. Compliance control functions are carried out by bodies appointed in accordance with the legislation of the Russian Federation.

Egg storage standards

Additionally, there are instructions, a number of requirements and standards for keeping the testicles. GOST protects the consumer from expired products, and established that the shelf life of eggs is 25 days. If it comes about quail testicles, then the period is slightly increased - up to 30 days. Despite this, it is not recommended to consume this product raw after 10 days.

1. Fresh homemade eggs should be stored in a dry room.
   The temperature should be no higher than 10 degrees. Exclude direct sunlight on products. It is allowed to keep outside the refrigerator for no more than two weeks, and in the refrigerator for up to 4 months.
2. After boiling, the shells are removed from the egg products, so they can be stored indoors for no more than three days and 7 days in the cold.
   Although experts are confident that if the shelf life of the raw product is suitable, it is better to boil it in order to increase the storage interval. In addition, chicken eggs in this condition should be kept in containers in a cool place. In this case, they will be fresh for a month, and quail - two.

For your information: separately, the white or yolk should be stored only in the refrigerator. The deadline has been set - a maximum of two days. Then their use is prohibited.

Disinfectants

Catering outlets are required to process egg products in accordance with the norms and observe the concentration of the substance. Egg cleaning is carried out with preparations that include helminths. He disinfects products.

Hygienic treatment extends the shelf life of the product. The concentration of drugs is approved by SanPiN.

Regulation of egg processing according to SanPiN of 2020

The instruction is intended for schools and kindergartens, businesses and catering. The product must be processed strictly according to the 2020 SANPIN. Before starting the procedure, you should conduct a thorough examination of each egg and then proceed to disinfection.

1. The disinfectant in a certain concentration is dissolved in water in a glass container.
2. The products are removed from the food unit and placed in the egg washer.
3. It is cleaned with a disinfectant.
4. Then the chicken product is removed from the sections and processed. Eggs need to be washed according to SanPiN. The water should be clean and warm.

Note: after complete drying, the egg products are placed in a sterile container. The solution must be changed twice per shift.

Primary processing of eggs in public catering

The primary processing of eggs at the catering unit should be carried out in a specially designated place. The products are placed in a labeled container and poured with a 2% soda solution, then chloramine.

After that, the processed products are rinsed with cool water. Already clean egg products are transferred to a new, disinfected, labeled container.

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Basic rules for the use of disinfectants

The rules for processing eggs according to SANPIN apply to all catering organizations. For this process, disinfectants are used. The preparation must contain antimicrobial components.

1. Regardless of the product, you must strictly follow the instructions on the product packaging.
2. The room in which the disinfection is carried out must be clean, like the treated one. food product.
3. The container in which the substance is diluted is pre-sterilized.
4. The dosage of the drug must be observed.
5. The agent must be added to the water gradually.

1. Deson 4% - 20 minutes.
2. Optimax 1% - 15 min.
3. Polydex 7% - 20 minutes.
4. Eco-com 0.1% - half an hour.
5. Nika-2 2% - 30 min.

Before using the substance, you need to read the instructions. Experts recommend using Nika-2, because it is easily washed off and hypoallergenic. Plain water is required to prepare the solution. Each of these agents is not aggressive to dishes, explosion and fire safe.

For your information: it should be remembered that the substance must be used as directed. It is necessary to wash the product only in overalls.

Egg washer - sanitary standards in 4 baths

The bathtub has 4 sections and must only be made of of stainless steel... It is produced seamlessly or with welded supports. In one compartment there is a substance for disinfection, in the second there is a soda solution, and in the third there is ordinary water.

1. The solution is diluted.
2. Having previously cleaned the container, a disinfectant is added to it.
3. Eggs are placed in the bath individually.
4. First, in the section with the drug. They are there for 20 minutes.
5. Then in a soda solution for 10 minutes.
6. Then there is a rinsing with water - 5 minutes. The temperature should be no higher than 40 degrees.
7. The third container is intended for drying.

Note: the liquid in the baths should be changed at least 2 times per shift.

Disinfection of eggs in schools

Eggs should be processed according to SanPiN in schools using special hygiene rules. Without this cleaning procedure, canteen staff are prohibited from adding egg products to food.

1. The testicle is examined for damage.
2. The eggs are placed in a disinfection solution, then in a soda mixture.
3. Further, the products are washed in warm water.
4. At the end of the procedure, the food product is placed in a clean dish.
5. The last stage is drying.

The procedure is carried out in separate room... The employees who carry out the disinfection must be of age and undergo mandatory training. The labeling of the dishes in which the products are stored is the main condition. Overalls and rubber gloves are also an essential rule during cleaning.

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• Sanatoriums;
• resort pensions;
• public catering;
• educational establishments;
• companies that store and sell food products;
• saunas and hotels.

Magazine compilation

1. On the organization and reference to the order of the State Sanitary and Epidemiological Supervision No. 167/465.
2. Start and end of filling.
3. Enterprise address.
4. FULL NAME. those who are financially responsible for disinfectants.
5. Information about the authorized person for carrying out the processing process.
6. Enterprise stamp.
7. Signature of the head and inspector of the State Sanitary and Epidemiological Supervision.

1. Study number.
2. Disinfection object.
3. Room area.
4. The tool that was used.
5. The figure for the consumption of the drug.
6. The need for processing (in days or months).
7. Responsible person.

1. Record number.
2. Date of receipt of the drug.
3. The name of the substance.
4. Serial code in reporting.
5. Shelf life.
6. The amount of composition consumed.
7. Responsible person.

It is mandatory to register an invoice, on the basis of which the company received the funds, as well as complete information about the supplier. The fourth part is the last in number, but not in value. It prescribes the stages of each disinfection.

Checking this document by Rospotrebnadzor at each scheduled visit to the enterprise. Organizations under three years of age are exempt from keeping this journal.

The processing of eggs used for cooking in production is carried out in a designated place in special marked 3 containers (buckets of boilers). After preliminary ovoscopy, they are processed in the following sequence.

1 container: washing with warm 1-2% soda ash solution;

2 container: disinfection with 0.5% chloramine solution;

3 container: rinsing with cold water.

After that, clean eggs are laid out on trays or other clean dishes. It is not allowed to bring in and store unprocessed eggs in production halls.

Melange. Frozen egg products are fresh frozen egg mass without shell. They are available in three types: melange, consisting of protein and yolk; egg white; egg yolk.

Since the egg mass freed from the shell is a favorable breeding ground for the reproduction of bacteria, including pathogenic ones, it is allowed to defrost the melange only immediately before its use. Frozen melange should be stored in the company's refrigerator at a temperature of minus 5-6 ° C. The temperature inside the product (in the center of the mass) should not be higher than minus 5 ° С.

When opening metal cans with melange, you should first wash them with warm water. Banks with melange for thawing are placed in special baths, where water is poured at a temperature of 45 ° C. The thawing time is 2.5-3 hours, after which the cans are opened and the melange is filtered through a sieve with cells no more than 3 mm in size into special cans. Melange in a thawed state should be used within 3-4 hours. Making an omelet from melange is prohibited.

Egg powder... For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Dusty egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry out on the fly, turning into a powder. Solubility of egg powder - not less than 85% in terms of dry matter.

The color of egg powder should be light yellow, dry yolk - yellow with an orange tint, dry protein - grayish-white. The product is not allowed foreign smells and tastes

At temperatures up to 2 ° C, powder in good packaging can be stored for two years, and at temperatures not exceeding 20 ° C - up to 6 months. Store it in a cool, dry, ventilated and darkened area. Egg powder should be diluted in warm (about 50 ° C) water. In this case, you can achieve the moisture content of a natural egg by adding 722 g of water for every 278 g of powder, or prepare an emulsion with a moisture content of 25-30%. Breeding is carried out in a churning machine at a rotational speed of 100 rpm. After dilution, it is advisable to let the solution stand for at least an hour, then filter it through a sieve with cells of no more than 3 mm in size and use it in production. Egg powder due to incomplete solubility for the preparation of creams is not used.