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FAGORNEWS 2013 TOGETHER WE EVOLVE FAGORNEWS 2013
TOGETHER WE EVOLVE
PRACTICAL APPLICATION
ExAMPLE 1
Initial information:
Category 3 restaurant which expects to
serve around 100 lunches and 60 dinners,
with a maximum wash time of one hour.
values to be applied:
N = average number of covers (lunch and
dinner): (100 + 60) / 2 = 80
S = standard value in plates /hour per cover
depending on type of premises = 9.371 (according
to table 3)
T = time available in hours for washing tableware
=1
True production = (80 x 9.371)
/ 1 h = 749.68 plates/h
Correction factor = 1.5
Theoretical production = 749.68
x 1.5 = 1124.52 plates / h
From the Fagor Industrial catalogues, the
dishwashers which could be used in this
case are models AD-120 or FI-120, in their
different versions and finishes, with a theoretical
production of 1200 plates/h. If the
water is gas-heated, the AD-120 ECO could
also be used. The top-loading dishwashers
have capacity for plates with a diameter of
320 mm.
ExAMPLE 2
Initial information:
Business dining room using self-service system,
serving 300 meals per day, and with a
wash time of approximately 90 minutes, and
one person responsible for loading the tableware
in the baskets and another person
responsible for removing them on their exit
from the machine.
values to be applied:
N = number of covers = 300
S = standard value in plates /hour per cover
depending on type of premises = 6.458 (according
to table 3)
T = time available in hours for washing tableware
=1.5
True production = (300 x 6.458) / 1.5 h =
1,291.6 plates/h
From the resultant true figure, we can assume
that we need a feeder-type machine
rather than a static one, therefore the correction
factor to be applied is:
Correction factor = 1.25
Theoretical production = 1,291.6 x 1.25 =
1,614.5 plates / h
From the Fagor Industrial catalogues, the
dishwashers to be used in this case are
the conveyor belt model FI-160 or its gasoperated
version, ECO-160, which take selfservice
trays, with a theoretical production of
90 baskets/hour, given that this is equivalent
to a capacity in standard plates of: 90 x 18 =
1620 plates. Any accessories that are added
to these models (drying tunnel, steam condenser)
will not affect the production of the
machine.
If there is anything that characterises the
two bloggers in this edition, it is their unquestionable
passion for cooking and for
recipes with their own personality, with
tales that make the food taste better. One
is a cook by vocation who loves to cook
bread. The other is an architect who suddenly
discovered cooking and has converted
his passion into a full-time career.
This edition of Fagor News contains items from
a blogger who is passionate about the world of
cooking. And a blogger who tells stories through
cooking. Madeleine defines herself as a blogger,
cook, baker and cake-maker who decided to
launch herself on Internet six years ago with two
culinary blogs. One of these is called Madeleine
Cocina (www.madeleinecocina.com) and the
other Curiosidades Gastronómicas (www.curiosidadesgastronomicas.com)
. On the first
page she lists the recipes that she cooks each
CREAM CARAMEL FLAN WITH WALNUT BRITTLE
INGREDIENTS
CULINARY
BLOGGERS
Cream Caramel Flan:
1 tin evaporated milk
5 eggs
190 g cream cheese
1/2 cup milk
3/4 cup caramel
1 teaspoon of vanilla
Extra caramel to cover the
moulds
PREPARATION:
1. Preheat the oven to 160 °C.
Heat the water to make a Bain
Marie.
2. Liquidise all the ingredients of
the flan.
3. Coat the inside of 8 individual
ovenproof moulds with the extra
caramel. One teaspoon of caramel
in each mould is more than
enough, use a brush or a spoon
to spread the caramel more easily.
4. Place the individual moulds
in a pan or deep mould, fill each
mould with the flam mixture and
place in the oven.
5. Now pour the hot water in the
pan to make the Bain Marie.
6. Bake for 1 to 1 ½ hours, making
sure the Bain Marie always
has water in it.
7. To test if they are ready, touch
the surface which should be firm
like a jelly.
Walnut brittle:
50 g whole walnuts
40 g white sugar
1 teaspoon of water
day at home, and on the second page she shares
information about the culinary world. This is the
blog where she talks about events, restaurants,
gadgets, trends or techniques to help you cook
better.
Madeleine is a Mexican from Querétero (Mexico)
and is a firm believer. Believer in healthy cooking
and healthy food. She claims that there is nothing
wrong with eating a little of everything, as long as
it is in moderation. This is reflected in the blog,
as she combines healthy recipes with powerful
desserts that occasionally appear to tempt readers.
Not only does she tempt readers with her
blogs but also with recipe books. Madeleine has
published two recipe books, with more than 120
dishes in each one. The recipes are simple for
everyday use, although sometimes you may find
more elaborate dishes such as pizzas, lasagne,
chicken Strogonoff or Cuban bread. This is not to
forget the desserts, such as Capirotada, mamey
jelly or corn bread.
Our blogger confesses that she loves cooking,
but what she most enjoys is making bread, which
is her hobby and her passion.
On the other hand, Directo al paladar (www.
directoalpaladar.com) has been increasing in
popularity since it went public in the summer of
8. Switch off the oven, leaving
the moulds inside for another
hour.
9. Refrigerate moulds for at least
8 hours before serving.
10. Remove flan from moulds
carefully.
For the walnut brittle:
1. Place all the ingredients in a
pan and stir continuously. As
soon as the sugar starts to caramelise,
remove from the heat
and spread on a greased tin,
using two forks to separate the
nuts.
2. Leave to cool before using.
Serve the flan on a plate topped
with a little caramel, coarsely
ground nut brittle and decorated
with a walnut.
FIDEUÁ DEL SEÑORITO (FIDEUÀ DEL SENYORET)
PREPARATION
1. Peel the prawns, using the
heads and tails to make stock.
The ratio of stock to pasta is two
to one, therefore for 250-300 g
we need between 500 and 600
ml of water.
2. In a paella dish or large frying
pan, brown the chopped garlic
and the dried pepper. Then add
the prawns, shrimps, squid, cuttlefish
and mussels. Sauté the
mixture.
3. Strain stock and add to the
pan. Bring to the boil, add salt,
a touch of saffron for colour, and
add noodles.
2005. And until now, it has been growing with
the contribution of numerous enthusiastic articles
about the world of cooking. Miquel Corbí began
writing in the Christmas of 2009, coming from
another blog called Decoesfera. But Miquel is
an architect, although now his life is dedicated to
kitchen ranges. “Almost four years later, I am the
coordinator of a team of fantastic editors, each
one from a different point of the country, in such
a pleasant atmosphere that sometimes I forget I
am working”, says Miquel.
This is exactly what characterises Directo al paladar.
Although this is professional blog, there is a
bit of each of the team members in all the recipes
and texts that they write. “It is not about publishing
recipes and news as though we were machines”,
remarks Miquel, “but about relating our
lives through the recipes, as if it were a personal
blog. Because any recipe tastes better if there is
a story behind it”.
Miquel confesses that he has never felt a need to
open his own personal blog, because in Directo
al Paladar he feels at home, “talking about things
that interest or concern me, sharing what I find
out and about or that I discover in the kitchen”.
INGREDIENTS
150 g of squid rings and
250-300g of thick-cut noodles,
6-8 large prawns,
half a cuttlefish.
Oil, salt, saffron (or colouring), one
dried pepper (ñora) (optional) and
150 g of mussels (shelled),
100 g of peeled shrimps,
two cloves of garlic.
4. Stir well and leave until done
(17 minutes on medium heat),
but do not allow the liquid to
bubble too much. About 95%
of the stock should have been
absorbed. Do not worry about
the rest. Leave to stand for five
minutes, covered with a cloth,
and the remaining liquid will disappear
like magic.
38 #11 / JUNE 2013
#11 / JUNE 2013
39