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Crossword Puzzle
Crossword Puzzle

Dossier de Equipamiento HORECA

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Dossier de Equipamiento HORECA
 

Crossword Puzzle

Dossier de Equipamiento HORECAOnline version

Guía de maquinaria y utensilios

by Mouad Bouabid Akhchach
1

Extracción de café bajo presión controlada. Esencial para espressos, cappuccinos y lattes.

2

Muele el grano al instante para evitar la oxidación.

3

Texturizar la leche para crear microespuma. Fundamental para el latte art.

4

Compactar el café molido en el porta-filtros. Requiere una presión constante de aprox. 15-20kg.

5

Recipiente para calentar y espumar leche. Diferentes tamaños (350ml, 600ml) según el servicio.

6

Mezclar y enfriar ingredientes rápidamente. Tipos: Boston (dos piezas) o Cobbler (tres piezas).

7

Controlar las proporciones exactas de alcohol. Vital para la rentabilidad y el sabor estándar.

8

Remover cocteles en vaso mezclador. Su mango espiral ayuda a verter bebidas gaseosas.

9

Extraer aceites de cítricos o machacar frutas/ hierbas.

10

Filtrar el hielo o sólidos al servir la mezcla. Tipos: Hawthorne (con muelle) o Julep.

11

Cocción uniforme mediante aire caliente y vapor. Permite asar, hornear y cocinar al vacío.

12

Cocción rápida de carnes, pescados y verduras. Fácil limpieza y excelente retención de calor.

13

Fritura por inmersión con control de temperatura. Sistemas de filtrado de aceite integrados.

14

Enfriar alimentos cocinados en tiempo récord. Obligatorio para seguridad alimentaria y conservación.

15

Picar, amasar, emulsionar y triturar. Ahorra horas de trabajo manual en preparaciones base.

16

Picar, amasar, emulsionar y triturar. Ahorra horas de trabajo manual en preparaciones base.

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