Commercial equipment Checkout counters Portable cold Anti-theft equipment. Presentation on the topic: "Refrigeration equipment for trade organizations" Presentation on the topic of equipment
An important addition to the trade and technological equipment of stores is the trade inventory, which includes various tools, devices, fixtures, devices used to display and process goods in the process of serving customers, as well as for various auxiliary and business operations.
Classification of commercial inventory For opening and packaging Wooden, metal, soft, cardboard containers. Packing tape, etc. To prepare goods for sale Oil, meat, flour, cereals, granulated sugar, etc. For displaying and displaying grocery, confectionery, fruit and vegetable goods For selling meat, poultry and fish, bread, vegetable oil, culinary and confectionery products, granulated sugar, cereals, flour, etc. For customer service For the selection of goods by buyers For auxiliary operations For pumping liquid goods, for straightening knives and scissors, for storing goods, etc. For cleaning the premises of Trading halls, warehouses
To open wooden boxes, hammers, pincers, ordinary and tubular nail pullers are used, as well as combined tools: a hammer-nail, a scissors-nail, an ax-hammer, a nail puller, etc. Hoops are removed from wooden barrels using a hoop puller consisting of a metal heel with wooden handle and hook. The caps of metal drums are unscrewed with a socket wrench.
Inventory for the preparation of food products for sale includes knives, axes, saws, strings, cutting boards, chopping blocks for meat, scoops, shovels, tongs, forks, etc. Axes are used for cutting carcasses of meat, poultry and fish, hacksaws - for sawing large bones and frozen meat carcasses. Steel strings with a diameter of 0.2-0.5 mm and a length of 600 mm with two handles are used to cut cheese, butter monolith, margarine into pieces. Cutting boards are intended for cutting gastronomic products. They are made from hardwood.
Knives are divided into three types: for cutting meat, poultry and fish, gastronomy and bread. Knives for cutting meat, poultry and fish include knives for cutting large pieces of meat and fish; cleaver knives for cutting small bones, cartilage and tendons; boning knives with narrow and short blades for cutting the pulp and removing it from the bones; knives for cutting fish with a short blade sharpened on both sides.
Knives for cutting meat and fish products have a long and narrow blade with a pointed end. The butter knife has a blunt end, and the cheese knife has a handle above the blade. A knife for cutting bread, bakery and pastry products differs from other knives with a wide blade with a rounded cutting part.
Commercial shovels are used for the release of semi-finished products, culinary and confectionery products, berries, ghee or fats and other goods. They consist of a base and a shank with a handle. The base and the handle are made of metal, the handle is made of wood or plastic, there can be all-metal blades (stamped). The shapes and sizes of the blades depend on their purpose.
Trade forks are used to display and sell meat, fish and gastronomic products, semi-finished products, bread. The most widespread are two-horned gastronomic forks and five-horned forks for loosening and selling sauerkraut. The base of the fork is made of stainless steel, the handles are made of wood or plastic
Inventory for displaying and displaying goods is used in sales areas and window showcases. In grocery stores, trays, stands for displaying goods, containers for pickles and marinades, vases for confectionery, baskets for fruits, vegetables, etc. are used for these purposes.
Inventory for advertising goods Advertising and exhibition inventory includes the simplest means of trade advertising used for information about the goods being sold, displaying them in the most convenient form for viewing, decorating counters, shop windows and store interiors.For advertising food products, there are stands for bulk groceries, turntables on the counter for bottles and cans, wall brackets for food products
Trade organizations use modern shopping carts of various models. Each trolley means durability, the possibility of compact placement inside the store, a variety of accessories, ease of operation, maneuverability and safety in use. Their universal design assumes the use as both freight and shopping carts for super- and hypermarkets, discount stores, supermarkets. The trolleys have an original design that allows them to be inserted into one another, thereby saving the area of the store's sales area.
Trading floor entrance systems. The entrance system and barriers are offered by the company for any store format. The assortment includes both classic traditional solutions and latest developments: automatic turnstiles, access systems with electronic control, an infrared photodiode and a customer counting mechanism.
Conclusion Trade inventory must have its permanent place. The container must be opened with an appropriate tool, and after opening, immediately remove protruding nails from the boards, and bend the ends of the metal edging inside the walls for safety reasons. At the end of the work, inventory and tools are washed and cleaned. Rational use inventory contributes to: accelerate the trade and operational process; improving the culture of customer service; improving the working conditions of trade workers; reduction of distribution costs, etc.
Presentation for the lesson on the professional module PM.01 "Managing the assortment of goods", topic: "Commercial measuring equipment", makes it possible to facilitate the perception of the topic under study through visualization. In the presentation, concepts are given, a classification and types of commercial measuring equipment are given.
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COMMERCIAL MEASURING EQUIPMENT MDK 01.01 Basics of assortment management
COMMERCIAL MEASURING EQUIPMENT scales, weights, measures of length and volume.
SCALES By purpose: General purpose: A) Desktop (up to 20 kg): electronic dial
Dial scales RN-10Ts13 Double-platform, Weighing limit - 0.1 - 10 kg Graduation: 5 g
Table dial RN-3Ts13 Weighing limit: 0.04 - 3 kg
Tray dial scales VTsL-10M Weighing limit: 0.5 - 10 kg Graduation: 0.01 kg
Electronic desktop Type 9026 VN-3D23 - for determining and registering weight and cost
type BP: - 1037, 1038, 1040, 4149, 4900
Series: Commercial scales (CAS) LP Type: From the network Level size: 400 x 245 mm Display type: Fluorescent Graduation (g): 10 (5) Minimum weight: 100 g Maximum weight: 30 (15) kg
2. Commodity (up to 3 tons): scale electronic
Scale scales RP-500G13 Scale scales RP-500SH13 - movable lever
Scales of commodity platform mobile scale type RP-100SH13
Electronic Commodity Type PVE Type BT
Series: Commercial scales CAS DL Type: Mains / Battery Level size: 300 x 410 mm Display type: LCD Graduation (g): 20 Minimum weight: 400 g Maximum weight: 60 kg Net weight: 17 kg
3. Automobile and wagon (10 - 200 tons)
Technological
Laboratory
Metrological
For special measurements for grain size, specific gravity of liquids, moisture content, torque determination of motors, etc.
Depending on the principle of operation: lever electromechanical scales.
According to the place and method of installation: stationary mobile desktop floor mortise built-in.
By the type of pointing device: weight, scale, scale-weight, optical electronic indicator dial (digital electronic).
By the type of weighing readout: with a visual readout (readings are read from the dial, screen, scoreboard or calculated by the value of measures of mass - weights) with documentary registration (when the value of the mass, and on some scales and the cost of the goods are printed on receipts and tapes).
By the way of taking readings: with a local (the employee is nearby) and remote ways of taking readings (at a distance). The scales are subdivided according to the degree of automation (the way of achieving the equilibrium position): automatic, semi-automatic, non-automatic;
The scales are subdivided into 17 classes according to the weighing accuracy. By the type of load receptor: platform, bunker tray.
If possible, connect an external consumer of information: to cash register; to the printer; to the server; no interface.
By power supply: connected to the network through an adapter (current converter); from direct current of batteries (autonomous power supply); from a universal power supply system
By completeness: only scales; scales - printer; scales - cash desk; scales - cash register - scanner; scales - cash register - scanner - computer; scales with thermal label printing.
Scales marking 1 letter - design of the lifting device: P - lever-mechanical; T - electronic strain gauge 2 letter - installation method: H - desktop; P - mobile; С - stationary Digit - maximum carrying capacity
Further, the letter - the type of pointing device: G - weight, W - scale, C - dial. Further, the number is the type of reading: 1 - visual; 2 - documentary registration. Digit - place of reading: 3 - local, 4 - remote. The next letter is the area of preferential use: A - automobile; B - wagon scales.
RN-10Ts13 lever scales (R), table scales (H), with the maximum weighing limit of 10 kg (10), dial (Ts), with a visual reading (1) and a local weighing indication (3);
Requirements for scales, metrological, commercial and operational sanitary and hygienic requirements.
Weighing accuracy Amount of permissible error Maximum weighing speed Visibility of indications Compliance of the weighing device with the nature of the goods being weighed Scale strength Neutrality of material Convenience of maintenance of scales
Weights Trading weights are produced in the weight of 5, 10, 20, 50, 100, 200, 500 g and 1, 2, 5, 10 kg.
Measures of length and volume include wooden or metal meters, measuring cups, beakers.
Verification and stamping Measures of length and volume (except for glass measures of volume) are verified at least once every 2 years, weighing instruments and weights - at least once a year.
Glass volume measures are branded when they are released from production. The stamp on the scales is placed on the beam, removable cups, movable weight or on a seal (on dial scales). A verification mark is applied to the weights on the aluminum plug, with the help of which the hole of the calibration cavity of the weights is pressed after they have been verified.
Description of the presentation for individual slides:
1 slide
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The importance of refrigeration equipment The use of cold in trade allows: - to create stocks of perishable goods in a wide range; - to increase the duration of their storage; - transport goods to any distance; - sell seasonal goods evenly throughout the year; - to reduce commodity losses; - to satisfy the demand of the population for good-quality goods.
2 slide
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Refrigeration equipment classification According to the terms of use - for shops with a traditional method of sale; - for self-service shops. By designation - equipment for storing perishable goods; - equipment for the demonstration and sale of goods; - demo (for display only). According to the storage mode - medium temperature (from 0 to 8 ° C, intended for storing chilled food); - low-temperature (from -12 to -23 ° C, intended for storing frozen food and ice cream).
3 slide
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By the nature of air movement in the cooled volume - with natural air movement; - with forced air movement (air is blown by an electric fan through the evaporator). According to the degree of tightness of the refrigerated volume - closed (has doors that tightly cover the refrigerated volume; used in self-service stores and traditional forms of service); - open (the cooled volume is covered by a cold air curtain, used in self-service stores). According to the location of the unit - with a built-in unit; - with a free-standing unit;
4 slide
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According to climatic zones of application - for a temperate climate (outside air temperature up to 32 ° C); - southern version (outdoor air temperature up to 40 ° C). It is designated by "Yu". For the refrigeration system - with individual refrigeration (each unit of refrigeration equipment is served by a separate refrigeration unit). - with centralized refrigeration (a group of showcases, counters and other equipment is connected to one refrigeration unit; the unit is located in a utility room). By types - wardrobes; - showcases; - counters; - counters - showcases; - bonnets; - lari; - refrigerated slides; - refrigerating chambers.
5 slide
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To designate commercial refrigeration equipment, special symbols are adopted: P-counter; B-showcase; PV-counter-showcase; W-wardrobe; X-refrigeration; C-medium temperature; H-low temperature; South-south execution; - the number after the hyphen indicates the location of the refrigeration unit (1-built-in, 2-out); - the number after the second hyphen indicates the internal volume or useful refrigerated volume (in m3). for example: PChN - 1 - 0.15 (refrigerated counter, low temperature, with built-in refrigerating machine, internal volume - 0.15 m3).
6 slide
Slide Description:
Refrigerated cabinets are designed for short-term storage of chilled and frozen food before sale. They are used in traditional shops and in self-service stores. Refrigerating cabinets are produced with a capacity of 0.40; 0.65; 0.71; 0.81; 1.12; 1.40 m3. The temperature in the refrigerating cabinets is automatically maintained within the range from 1 to 10 ° C. They are completed with a built-in refrigeration unit. Lattice shelves are installed in the refrigerated chamber. Refrigerators can be with top and bottom location refrigeration unit, one - and two-door. Doors can be either metal or glass.
7 slide
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Self-service stores use refrigerated cabinets with glass doors so that the customer can see the entire range. Wardrobes can be: - with hinged doors - with sliding doors - wardrobe - compartment (with self-closing sliding doors, which are equipped with an anti-fogging device). In shops with a traditional service method, refrigerated cabinets are installed at the workstations of the sellers and in the back rooms. They have a panel - frame construction. Internal and external surfaces are lined sheet metal... Lattice shelves are installed in the refrigerated chamber.
8 slide
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9 slide
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10 slide
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Refrigerated display cases are designed for demonstration, short-term storage and sale of goods. They produce showcases of two types VKhN and VKhS. Dimensions (mm): length - 1100 - 1700; width - 800 - 1100; height - 1200 - 1300. - showcase with straight glass - showcase with curved glass
11 slide
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Refrigerated counters - showcases (settlement counters) are intended for storage, display and sale of goods. They consist of a refrigeration unit built into the body, a panel with straight or curved glass, and also have a countertop for cash registers and scales. Dimensions (mm): length - 1300 –1880; width - 1100; height - 1200.
12 slide
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Chests are horizontal refrigerators with a lid. The lid can be transparent, made of special glass, or opaque (dull) - from the same material as the side walls. In supermarkets, low-temperature chests are mainly used, operating in the range from -10 to -24 ° C. The chest with a blank lid is not intended for installation in the sales area and can be used in the back room of the store. A chest with a glass lid (counter) is intended for use in the sales area. The cover can be of different shapes: - straight horizontal; - straight oblique; - convex inclined - improves the view of the contents of the chest and attracts the buyer.
13 slide
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14 slide
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Bonetta are open island display cases. They have a large volume for storing goods and a large display area, which allows you to expand your view. They can be low-temperature, medium-temperature and combined. Dimensions (mm): length - 1920 - 2520; width - 1000 - 1048; height - 870.
15 slide
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Refrigerated cabinets are designed for displaying various goods. Especially convenient for self-service shops. The design of the rack allows you to lay out the goods in such a way that the entire assortment is clearly visible. The range of products that can be stored and displayed in refrigerated cabinets is very wide. It includes meat and dairy gastronomy, meat, fish and canned vegetables, fresh vegetables and fruits. Some types of slides provide storage of products not in one, but in different temperature regimes, which is very convenient for storage different types goods. The slide is equipped with a night curtain, which significantly saves energy at night. From the inside, the slide is equipped with halogen lighting. Slides dimensions (mm): length - 1260 - 2060, height - 1930.
Rational use of inventory contributes to: accelerating the trade and operational process; improving the culture of customer service; improving the working conditions of trade workers; reduction of distribution costs, etc. Rational use of inventory contributes to: acceleration of the trade and operational process; improving the culture of customer service; improving the working conditions of trade workers; reduction of distribution costs, etc.
Inventory for opening containers and packaging For opening wooden boxes, there are scissors, a nail puller, a hammer, pliers, as well as combined devices: a hammer-nail puller, scissors-nail puller, hammer-nail puller-scissors, hammer-hatchet-nail puller. To open soft and semi-soft containers, a sickle-shaped knife with a thickening at the end of the blade is used.
Inventory for determining the quality of goods. Samplers are used for taking samples of goods; ovoscopes and osprey wine, with the help of which the quality of eggs and wines is checked in the light, as well as measuring instruments... This group of inventory includes devices and instruments for testing electrical goods, light bulbs, electric batteries, clock accuracy and an antenna device for testing the operation of television receivers.
Inventory for preparing for the sale and sale of goods Decks are used to prepare goods for sale, cutting boards... Cutting tools are designed for manual cutting, cutting and cutting of food products. The most common type cutting tools are the knives. Shovels are trade. Trading forks. Trading tongs. Scoops.
Auxiliary inventory Auxiliary inventory includes devices for point, straightening and storage of knives, roller shovels for potatoes, a pump for pumping liquid, step ladders, plastic seals and seals, baskets for customers, carts for customers.
Counting inventory Counting inventory is necessary when settling with customers. It includes: sponges for cashiers, coin boxes of various types are used to receive money from customers and give them change, office or trade accounts, microcalculators, tattoos for checks, surcharge cash desks.
Inventory for storing the working stock of goods As a container for storing the working stock of goods, mainly inventory containers are used, in which the goods enter the store: containers for transporting bottles and tetra-packs are made of polyethylene and others.
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REFRIGERATION EQUIPMENT MDK 01.01 Fundamentals of product assortment management O.O. Goldin
The use of cold in trade allows you to: create stocks of perishable goods; increase the duration of their storage; transport to any distance; sell seasonal goods evenly throughout the year; reduce product losses; introduce progressive forms of selling goods; meet the needs of the population for benign food products; to provide high level trade services and sanitary conditions of trade enterprises, etc.
An unbroken cold chain is a complex of refrigeration facilities and measures that ensure the maintenance of optimal temperature regime along the entire route of movement of perishable products from the places of their production and procurement to retail outlets trading network and catering.
Links of the cold chain blank refrigerators wholesale enterprises, refrigeration equipment for retail trade enterprises, household refrigerators.
The link between the links of the cold chain is carried out by refrigeration transport: ships, wagons, trains, refrigerated vehicles.
Types of refrigerated warehouses The first type is conventional refrigerated warehouses, which are actually large freezers. The second type is refrigerated warehouses for storing dairy products, sausages, vegetables, fruits, flowers, and some medicines.
The third type is refrigerated warehouses for cooling meat and meat products. The fourth type is warehouses for shock freezing of products.
Classification By type: Cameras Cabinets Showcases Showcases-counters Slides Larry Bonetta
2. By temperature conditions: Medium-temperature Low-temperature 3. By the nature of air movement: Natural Forced
4. According to the degree of tightness of the refrigerated volume: Closed Open 5. According to the location of the refrigeration unit: Built-in Remote
6. According to the degree of refrigeration: Individual Centralized 7. According to climatic zones of application: For southern regions For regions with a temperate climate
Conditional alphanumeric indices: K - chambers, W - cabinets, P - counters, H - showcases, PV - showcases, X - refrigerated, C - medium-temperature, H - low-temperature.
The numbers after the hyphen indicate the location of the refrigeration unit: 1 - built-in, 2 - taken out, After the second hyphen, the internal or useful refrigerated volume (in m3). Subsequent letters denote the methods of displaying goods: P - on equipment shelves, K - in containers or equipment containers), Further, the degree of equipment tightness Z - closed, O - open.
КХС-1-8, OK means a medium-temperature refrigeration chamber with a built-in refrigeration machine, with an internal refrigerated volume of 8 m3, intended for storing goods in containers.
Requirements: technical, commercial and operational, economic, sanitary.
The main conditions for the smooth operation of refrigeration equipment are as follows: high quality installation, qualified maintenance; compliance with all operating rules by store personnel.
Refrigerating equipment must provide: a specified temperature regime for storing goods; permissible noise standards for sales areas shops; appearance matching the interior of the store; ease of use for buyers and sellers; low thermal conductivity; convenience for sanitization and Maintenance and etc.
During the operation of refrigeration equipment, it is prohibited to: allow unauthorized persons to inspect, repair the refrigeration machine and adjust automation devices, as well as perform these works on their own; touch the moving parts of the refrigeration unit during operation; remove frost from the evaporator mechanically using scrapers, knives and other items); obstruct the refrigeration unit and passages with foreign objects,
The rules for the operation of refrigeration equipment: the equipment should be loaded with products only after reaching the normal temperature regime; the number of loaded products should not exceed the permissible rate of a one-time load of equipment; stack or hang goods loosely between each other at a distance of 8 - 10 cm from the walls; do not store food on evaporators, cover grating shelves and food with paper, cellophane, etc., do not store foreign objects in refrigerated equipment;
the commercial neighborhood should be observed; closed doors should be tightly pressed against the body, they should be opened as little as possible and short term... there must be no frost on the evaporator, cold air must circulate freely between its fins.
For trade workers, a special introductory briefing should be carried out on safety rules, operation of automatic freon refrigeration units, electrical safety and the procedure for providing first aid in case of an accident. At least once every 6 months. there must be on-the-job briefing.
Types of refrigeration equipment
Freezers
Refrigerated
Confectionery
Shock freezers (shock freezers)
Polybox cabinets
CHAMBERS Refrigerated
Freezers
For storing fur coats
For flowers
DISPLAY CASES
Refrigerated
Confectionery
COUNTERS - DISPLAY CASES
WALL REFRIGERATED SLIDES
LOW TEMPERATURE LARI
