Implementación del taller/ Laboratorio de cocina especializada en cocina Manabita: Adquisición Licuadora Industrial Multifuncional.

Abstract

Experimental practice scenarios are important for the training of Gastronomy students, therefore, adequate equipment and equipment is needed to optimize the practice processes in the workshop: a semi-industrial blender is a robust piece of equipment designed to process large quantities of food efficiently in commercial environments such as restaurants, cafes or small food industries. This type of blenders are distinguished by their ability to handle ingredients in large volumes and by their powerful motor that allows you to easily crush, mix and liquefy even hard foods such as ice or fibrous vegetables. Their structure is built with durable materials such as stainless steel, that guarantee resistance and easy cleaning. In addition, its ergonomic design and intuitive controls facilitate continuous use during long periods of work. By incorporating technical features, such as a high-speed blade and multiple speed settings, this blender ensures quick and uniform preparation of various recipes, from starters, soup, sauces and purees, making them an indispensable asset for any commercial kitchen oriented towards efficiency and product quality. The methodology used in this work was the observation and documentation of equipment and object of study, as well as the documentation or technical sheet of the equipment. An interview was conducted with a brand specialist to assess the efficiency of operation.