Shawarma currently holds a strong place in the hearts and stomachs of those who are forced to snack on the go. By and large, even the food from McDonald's is inferior to her, since the first is easier to eat on the go - she is "packed" in pita bread on all sides, and the filling does not get enough sleep on the run. A similar trick with the same hamburger will not work. There are enough points with this fast food in cities, but the popularity of shawarma is still growing, so you can try to create a small food business on its basis by purchasing an apparatus for the production of shawarma and related equipment.
What is shawarma?
Initially, it was called a dish of Arab origin, which was a mixture of minced meat, sauce and vegetables, wrapped in pita (unleavened flat bread) or thin pita bread.
There is no exact recipe, since everyone brought something of their own to the dish, based on the available products and the specific taste preferences.
In order to open a point of sale of fast food, you must first purchase equipment for the production of shawarma. First of all, the choice and quantity of equipment depends on what exactly do you plan to make shawarma.
Below we consider an expanded list of positions from which you can simply delete unnecessary elements. So, the raw materials for shawarma, which will start the tortilla: meat or chicken, fresh chopped vegetables, french fries (an ingredient is controversial, but many like it), sauce.
Meat or chicken
The processing technology of these components varies. In order to cook meat, a special shawarma apparatus is used.
It is an installation consisting of a skewer for meat, located vertically, and heating tens, which provide frying of the product.
Distinguish:
- gas installations;
- electrical installations.
In practice, the difference between them is felt primarily in terms of economy - gas is cheaper than electricity. Some also claim that electric models dry meat more.
The size is characterized by the number of tenes - the more they are, the more massive and productive the equipment for the production of shawarma.
Most models have an electric motor, which is responsible for the rotation of the skewer and uniform roasting of meat, but some cooks prefer to rotate on their own in order to control the roasting process.
Also, this equipment often includes skewers for roasting pieces of chicken, however, it is not very convenient to combine with meat, and the chicken dries faster, so you should use a frying surface for heat treatment of poultry.
By and large, this is an ordinary electric frying pan, which due to the area of the working surface allows you to fry a large amount of raw materials at a time.
Vegetables
For slicing vegetables on a more or less tangible scale, neither a home processor, nor even more hands are enough.
It is worth getting a professional vegetable cutter. As a rule, such units are delivered “bare”, that is, without knives, and you purchase the necessary nozzles separately.
Tomatoes, peppers, onions and cucumbers, shredded onions and cabbage, french fries go to shawarma. Based on this, we get knives: a slicer 4 mm thick for tomatoes, 2 mm for cucumbers, cabbage and pepper with onions, a nozzle for fries 8 x 8 mm.
French fries
A deep fat fryer is needed for this part of the filling.Depending on the size, its capacity also varies - one can have both one and two sections, while the volume of one “bath” varies from 4 to 10 in the tabletop version and from 10 to 30 l in the floor-mounted. May be, again:
- gas;
- electric.
Moreover, this equipment for the production of shawarma is worth taking the latter type, as cooks sometimes complain that gas samples are heated unevenly and have “cold zones”.
Sauce
Each has its own recipe, of course, but it is necessary to adhere to uniformity in any case. For example, you use ready-made mayonnaise, mixing it with spices, or whisk the dressing yourself. An industrial hand blender is suitable for the first and second purposes, which can achieve homogeneity in a matter of seconds.
During cooking, vegetable slices must be kept in the cold so that they do not deteriorate, while always being at hand, avoiding the need to rush from the work surface to the refrigerator and vice versa. For this purpose refrigerated tables with built-in gastronorm containers for cutting are widely used.
The final stage in the preparation of this fast food is roasting.
A contact grill is used to uniformly warm up and give a ruddy color. This equipment for the production of shawarma can have both smooth and embossed surfaces - this will not affect the quality of the final product. The principle of operation is simple - the stuffing wrapped in pita bread is placed on one thermal surface, pressed on the other, wait for a while and get a hot aromatic shawarma at the exit.
In this article about the production of shawarma, a description of neutral equipment is omitted, whether it is tables or shelves made of stainless steel, since their selection is individual and depends on the size of the working room.
