{"id":24846,"date":"2019-11-13T15:13:23","date_gmt":"2019-11-13T15:13:23","guid":{"rendered":"https:\/\/serhsprojects.com\/?p=24846"},"modified":"2023-05-02T12:18:39","modified_gmt":"2023-05-02T11:18:39","slug":"les-bases-necessaries-per-un-projecte-de-cuina-professional","status":"publish","type":"post","link":"https:\/\/serhsprojects.com\/ca\/les-bases-necessaries-per-un-projecte-de-cuina-professional\/","title":{"rendered":"Les bases necess\u00e0ries per un projecte de cuina professional"},"content":{"rendered":"

Des de SERHS Projects,i de la m\u00e0 d’en Joan Ros, el nostre Director de Compres, volem compartir amb tu els\u00a0 principals pilars per convertir la cuina del teu negoci en un projecte de cuina professional<\/a> d’alta qualitat.<\/h2>\n

1. Joan, quines q\u00fcestions determinen per un xef quins elements (producte, m\u00e0quina o aliment…)\u00a0 entren a la seva cuina?<\/strong><\/h4>\n

Les necessitats d’un xef dependran sobretot del tipus de cuina que es vulgui oferir i del tipus del restaurant\/establiment. Tamb\u00e9, \u00f2bviament, de l’espai que es diposa i de la inversi\u00f3 a realitzar.<\/p>\n

2. Quins consideres que s\u00f3n els passos per dissenyar una cuina professional<\/a> pas a pas?<\/strong><\/h4>\n

Con\u00e8ixer l’espai, definir les zones i els circuits, plasmar en un pl\u00e0nol la distribuci\u00f3 i determinar la maquin\u00e0ria i equipament a implantar. El m\u00e9s important \u00e9s determinar i visualitzar l’espai en el que s’ubicar\u00e0 la nova cuina; nom\u00e9s aix\u00ed podrem plasmar la seva correcta distribuci\u00f3<\/strong> i\u00a0funcionalitat<\/strong>.\u00a0 Per\u00f2 tamb\u00e9 intervenen altres factors d’inter\u00e8s com s\u00f3n: l’establiment on realitzarem el projecte (hotel, restaurant, snackbar, cafeter\u00eda, catering, hospital, escola, etc).; el nivell d’inversi\u00f3 i tipologia de cuina que es vol implementar en la nova instal\u00b7laci\u00f3<\/p>\n

3. Per la bona elaboraci\u00f3 dels aliments, \u00e9s fonamental disposar d’una cuina de qualitat. Actualment, quin \u00e9s el tipus de cuina m\u00e9s demandat a nivell professional? Quins altres trobem al mercat?<\/strong><\/h4>\n

Les cuines les podem projectar amb un grau molt alt d’especialitzaci\u00f3 (sempre de la m\u00e0 de la propietat);\u00e9s a dir, adaptarem<\/strong> cada cuina a les necessit<\/a>ats<\/strong> de cada establiment, per la qual cosa tot el projecte estar\u00e0 molt parametritzat i calculat a mida.<\/p>\n

No obstant, el m\u00e9s demandat en el nostre cas, s\u00f3n els mobles modulars adaptables a tot tipus de cuina, \u00e9s a dir, definir m\u00e0quina a m\u00e0quina depenent en cada cas del tipus de restaurant i de les necessitats del client. Els\u00a0 equipaments de maquin\u00e0ria<\/strong><\/a> individualitzada de les cuines ens permeten una movilitat m\u00e9s gran o substituci\u00f3 d’equipament, a difer\u00e8ncia de les cuines fetes a mida de blocs \u00fanics.<\/p>\n

L’acer inoxidable<\/strong> \u00e9s el material per excel\u00b7l\u00e8ncia en una cuina professional perqu\u00e8 ens permet respectar la major parts dels aspectes a tenir en compte en la instal\u00b7laci\u00f3 d’una cuina; la higiene<\/strong>, l’adaptabilitat <\/strong>per fer qualsevol tipus de moble o acabat, la resist\u00e8ncia<\/strong> d’aquest material i la durabilitat<\/strong>. I tot, cuidant la funcionalitat de l’espai per optimitzar els circuits de treball i aix\u00ed estalviar temps i costos.<\/p>\n

\"Principal\"Principal\"\"<\/p>\n

4. Quines novetats trobem en relaci\u00f3 a cocci\u00f3?<\/strong><\/h4>\n

El m\u00e9s immediat serien els famosos equips multi-cocci\u00f3 que estan disponibles en distintes capacitats i mesures. Aquests equips es desenvolupen any rere any aconseguint disminucions notables en el temps de cocci\u00f3, amb menor control i amb m\u00e9s qualitat del resultat final.<\/p>\n

5. En aquest sentit, quins nous dissenys trobem als sistemes de cocci\u00f3 ?<\/strong><\/h4>\n

No hi ha molta varietat en els dissenys que actualment s’utilitzen. Nom\u00e9s, hi han millores tecnol\u00f2giques sobretot en forns i multi-coccions, tal i com ja hem comentat en el punt anterior.<\/p>\n

6. Altres de les q\u00fcestions fonamentals en una cuina \u00e9s la refrigeraci\u00f3. Quins tipus de sistemes tenim a la nostra disposici\u00f3 pel manteniment del fred dels nostres productes alimenticis?<\/strong><\/h4>\n

A disposici\u00f3, en aquests moments, tenim el sistema de refrigeraci\u00f3 amb gasos, precisament en constant evoluci\u00f3. Altre dels sistemes \u00e9s el d’aigua glicolada, i l’\u00faltim i el m\u00e9s noved\u00f2s el sistema amb CO2.<\/p>\n

7. Seguint amb els sistemes tradicionals als que hem de parar atenci\u00f3, sobretot per seguretat, trobem el d’extracci\u00f3 de fums. Quins s\u00f3n els sistemes d’extracci\u00f3 m\u00e9s demandats al sector professional?<\/strong><\/h4>\n

Cada instal\u00b7laci\u00f3 requereix d’un estudi propi, doncs s’ha de tenir en compte l’espai en el que es realitza, la maquin\u00e0ria instal\u00b7lada i el tipus d’aliment que ofereix l’establiment. A m\u00e9s, hem de tenir en compte els materials adequats a cada instal\u00b7laci\u00f3 com poden ser els conductes i les caixes d’extracci\u00f3, que han d’estar supeditades a la normativa actual.<\/p>\n

\"Iluminaci\u00f3n\"Showcooking<\/p>\n

\"Aquamarina<\/h4>\n

8. Tamb\u00e9 per seguretat i higiene, quines caracter\u00edstiques han de presentar els revestiments i paviments d’una cuina?<\/strong><\/h4>\n

B\u00e0sicament materials que responguin a durabilitat i higiene, en el caso del terra, antilliscants. Aquest \u00faltim aspecte \u00e9s molt important, aix\u00ed com la seva durabilitat, resist\u00e8ncia<\/strong> i facilitat en la neteja.<\/b> El preu tamb\u00e9 \u00e9s un factor important doncs pot variar molt segons el material utilitzat, encara que els materials sint\u00e8tics tenen m\u00e9s o menys un preu similar. Tamb\u00e9 el disseny \u00e9s un factor important a decidir ja que \u00e9s un aspecte de molta utilitat en un llarg per\u00edode de temps, per la qual cosa recomanem un material de bona qualitat.<\/p>\n

9. Quines altres q\u00fcestions hem de tenir en compte a l’hora de conformar la nostra cuina professional?<\/strong><\/h4>\n

Apart de la cocci\u00f3<\/strong>, extracci\u00f3<\/strong>, mobiliari d’acer inoxidable<\/strong> i\u00a0fred<\/a><\/strong> segons ja hem comentat, \u00e9s molt important tenir en compte la zona de rentat, tant la pr\u00f2pia de plonge de cuina com la zona de rentat general. \u00c9s important poder dissenyar la distribuci\u00f3 de les diferents zones amb uns circuits molt pensats i estudiats que permetin optimitzar la feina dels diferents grups de treballadors a l’espai de cuina. Per la cerca d’efici\u00e8ncia, una organitzaci\u00f3 dedicada a la restauraci\u00f3 ha de funcionar com un sistema d’engranatge on tots els seus elements treballin perfectament sincronitzats des de la producci\u00f3 al seu servei final. M\u00e0quines m\u00e9s eficients per\u00f2 tamb\u00e9 processos m\u00e9s eficients i sincronitzats, i una bona distribuci\u00f3 a les zones de treball, fan possible un estalvi econ\u00f2mic a la cuina de qualsevol establiment.<\/p>\n

10. De quina manera les noves tecnologies s’estan instal\u00b7lant al sector de la cuina?\u00a0<\/strong><\/h4>\n

Actualment tot els esfor\u00e7os es concentren en la reducci\u00f3 de costos energ\u00e8tics<\/strong> els esfor\u00e7os es concentren en la reducci\u00f3<\/strong>\u00a0de costos energ\u00e8tics<\/strong> dels equips. La evoluci\u00f3 de la tecnologia permet que el lloc principal on s’elabora el menjar, l’espai de cuina, compta amb la millor maquin\u00e0ria que ens permeti oferir alguns productes millor elaborats i de m\u00e9s qualitat i amb un cost<\/strong> molt inferior<\/strong>.<\/p>\n

11. Com s’est\u00e0 avan\u00e7ant en la carrera cap a\u00a0 la “cuina intel\u00b7ligent”? I la “cuina connectada” o “smart cooking”?<\/strong><\/h4>\n

Efectivament, molts equips ja disposen de connexions digitals pel control i direcci\u00f3 del seu funcionament i per obtenir tot tipus d’informaci\u00f3 de l’equip.<\/p>\n

Una de les millors aplicacions de les noves tecnologies en la restauraci\u00f3 \u00e9s mantenir un control de la qualitat i<\/strong>\u00a0la frescura<\/strong> dels aliments. La qualitat \u00e9s un dels principals elements diferenciadors que poden portar a l’\u00e8xit el teu negoci Un forn de cuina modern que t’indica en cada moment el pes dels aliments, el temps necessari de cocci\u00f3 i la temperatura, \u00e9s una bona opci\u00f3.<\/p>\n

12. En relaci\u00f3 a l’efici\u00e8ncia energ\u00e8tica, com l’aconseguim en una cuina professional?<\/strong><\/h4>\n

Depenent del tipus de maquin\u00e0ria trobem:<\/p>\n

    \n
  • a la zona de rentat, l’estalvi i escalfament de l’aigua mitjan\u00e7ant condensadors de vahos.<\/li>\n
  • A la zona de cuina, instal\u00b7lant equips m\u00e9s eficients en relaci\u00f3 a l’estalvi energ\u00e8tic, tant en blocs de cocci\u00f3 com en forns.<\/li>\n
  • Il\u00b7luminaci\u00f3 de leds als diferents espais<\/li>\n
  • Variadors de freq\u00fc\u00e8ncia pels motors d’extracci\u00f3, etc..<\/li>\n<\/ul>\n

    \"\"<\/p>\n

    \"Showcooking<\/h4>\n

    13. Cap a on consideres que s’encamina la cuina del futur?<\/strong><\/h4>\n

    Cap a cuines integrades amb equips tecnol\u00f2gicament millorats, r\u00e0pids, que suposaran un estalvi de temps considerable aix\u00ed como un considerable estalvi energ\u00e8tic.<\/p>\n

    Joan Ros, Director de Compres de SERHS Projects<\/h4>\n","protected":false},"excerpt":{"rendered":"

    Des de SERHS Projects,i de la m\u00e0 d’en Joan Ros, el nostre Director de Compres, volem compartir amb tu els\u00a0 principals pilars per convertir la cuina del teu negoci en un projecte de cuina professional d’alta qualitat. 1. Joan, quines q\u00fcestions determinen per un xef quins elements (producte, m\u00e0quina o aliment…)\u00a0 entren a la seva<\/p>\n","protected":false},"author":10,"featured_media":21653,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[35,37,38],"class_list":["post-24846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-serhs-projects-ca","tag-buffets-ca","tag-cocinas-profesionales-ca","tag-gestion-a-medida-de-proyectos-ca"],"yoast_head":"\nLes bases necess\u00e0ries per un projecte de cuina professional - SERHS Projects, Proyectos de restauraci\u00f3n a medida<\/title>\n<meta name=\"description\" content=\"Conneix els principals pilars per convertir la cuina del teu negoci en un projecte de cuina professional d'alta qualitat.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/serhsprojects.com\/ca\/les-bases-necessaries-per-un-projecte-de-cuina-professional\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les bases necess\u00e0ries per un projecte de cuina professional - 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