CLASSIFICATION OF CATERING EQUIPMENT

Abstract

Improving the equipment of POP, increasing its operational processability, as well as reducing the metal and energy intensity are the main tasks facing the machine-building industry of the country. The methodological approach to solving this problem is the development of a rational classification, excluding its excessive detailing and involving features that are not systemically significant for the effective operation of POP equipment. Based on the analysis of scientific and technical information in the field of food production, it has been established that it is expedient to classify POP equipment based on a combined functional and technological feature, which is the most informative. At the same time, the production cycle of food preparation by a public catering enterprise should be taken into account (POP production stages).