[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.cortar.cz\/co-ma-byt-ve-spravne-restauraci\/#Article","mainEntityOfPage":"https:\/\/www.cortar.cz\/co-ma-byt-ve-spravne-restauraci\/","headline":"Co m\u00e1 b\u00fdt ve spr\u00e1vn\u00e9 restauraci?","name":"Co m\u00e1 b\u00fdt ve spr\u00e1vn\u00e9 restauraci?","description":"Aby mohla restaurace fungovat, pak toho tolik nepot\u0159ebuje, pokud je \u00fapln\u011b mal\u00e1. V takov\u00e9 toti\u017e klidn\u011b posta\u010d\u00ed n\u00e1sleduj\u00edc\u00ed: a) KamnaContinue reading<\/a>","datePublished":"2019-01-03","dateModified":"2023-06-05","author":{"@type":"Person","@id":"https:\/\/www.cortar.cz\/author\/#Person","name":"","url":"https:\/\/www.cortar.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/1aa4d33840e2afc29128e2a456d425ca0d17b173c888af2db652b1d34fe6f93d?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1aa4d33840e2afc29128e2a456d425ca0d17b173c888af2db652b1d34fe6f93d?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"cortar.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.cortar.cz\/wp-content\/uploads\/img_a333995_w2689_t1547577648.jpg","url":"https:\/\/www.cortar.cz\/wp-content\/uploads\/img_a333995_w2689_t1547577648.jpg","height":0,"width":0},"url":"https:\/\/www.cortar.cz\/co-ma-byt-ve-spravne-restauraci\/","wordCount":584,"articleBody":" Aby mohla restaurace fungovat, pak toho tolik nepot\u0159ebuje, pokud je \u00fapln\u011b mal\u00e1. V takov\u00e9 toti\u017e klidn\u011b posta\u010d\u00ed n\u00e1sleduj\u00edc\u00ed: a) Kamna uprost\u0159ed lok\u00e1lu, kter\u00e1 vytop\u00ed m\u00edstnost za chladn\u00e9 \u010d\u00e1sti roku b) D\u0159ez s tekouc\u00ed vodou a n\u011bjak\u00fdm t\u00edm sapon\u00e1tem, aby se dalo n\u011bkde um\u00fdt t\u011bch p\u00e1r kousk\u016f n\u00e1dob\u00ed, je\u017e se v takov\u00e9 men\u0161\u00ed hosp\u016fdce den co den u\u0161pin\u00ed c) N\u011bjak\u00e9 ty hrnce a p\u00e1nve, nab\u011bra\u010dky, va\u0159e\u010dky, l\u017e\u00edce a podobn\u00e9 n\u00e1dob\u00ed, ve kter\u00e9m hostinsk\u00fd nebo jeho \u017eena uva\u0159\u00ed to, co uva\u0159it um\u00ed a co si \u0161tamgasti \u017e\u00e1daj\u00ed d) P\u00e1r popelnic nebo kontejner\u016f, n\u011bjak\u00e9 ty n\u00e1doby na biologick\u00fd odpad anebo chl\u00edvek s \u010dun\u00edkem, kter\u00fd se o zbytky j\u00eddla ochotn\u011b postar\u00e1 e) N\u00e1bytek, kter\u00fd alespo\u0148 v t\u011bch nejpodstatn\u011bj\u0161\u00edch parametrech vyhovuje p\u0159edepsan\u00fdm hygienick\u00fdm norm\u00e1m a p\u0159edpis\u016fm, aby nebyly opl\u00e9ta\u010dky s \u00fa\u0159ady Ov\u0161em pokud je takov\u00e1 restaurace velk\u00e1 nebo dokonce ohromn\u00e1, u\u017e si s t\u00edm v\u00fd\u0161e uveden\u00fdm nevysta\u010d\u00edme. Takov\u00e1 pot\u0159ebuje nam\u00edsto toho zmi\u0148ovan\u00e9ho: a) Konvektomaty alias za\u0159\u00edzen\u00ed umo\u017e\u0148uj\u00edc\u00ed dod\u00e1vky podle pot\u0159eby tu such\u00e9ho a tu vlhk\u00e9ho tepla b) Myc\u00ed syst\u00e9my, je\u017e umo\u017e\u0148uj\u00ed um\u00fdt velk\u00e9 mno\u017estv\u00ed n\u00e1dob\u00ed po v\u00edce hostech v tak\u0159ka rekordn\u00edm \u010dase c) M\u00edchac\u00ed kotle, je\u017e zabr\u00e1n\u00ed tomu, aby se kucha\u0159i v ohromn\u00fdch hrnc\u00edch um\u00edchali k smrti, co\u017e nen\u00ed zase a\u017e tak p\u0159ehnan\u00e9, jak potvrd\u00ed ka\u017ed\u00fd, kdo n\u011bkdy va\u0159il ve velk\u00fdch kotl\u00edch, t\u0159eba ve vojensk\u00e9 poln\u00ed kuchyni d) Likvid\u00e1tory odpadu umo\u017e\u0148uj\u00edc\u00ed efektivn\u00ed t\u0159\u00edd\u011bn\u00ed i recyklaci toho, co u\u017e se ned\u00e1 ve st\u00e1vaj\u00edc\u00edm stavu jinak vyu\u017e\u00edt e) Nerezov\u00fd n\u00e1bytek, jen\u017e je nezbytn\u00fd, proto\u017ee se snadno udr\u017euje a garantuje vysok\u00e9 hygienick\u00e9 standardy. Pokud to jeden chce rozjet v mal\u00e9m, zase ho to tedy a\u017e tak moc pen\u011bz nestoj\u00ed, pokud chce podnikat ve velk\u00e9m, m\u016f\u017ee to b\u00fdt drah\u00e9. Ale tak\u00e9 nemus\u00ed, proto\u017ee . Ka\u017ed\u00e1 restaurace si zkr\u00e1tka \u017e\u00e1d\u00e1 sv\u00e9. Mus\u00ed to b\u00fdt p\u0159im\u011b\u0159en\u00e9, ale z\u00e1rove\u0148 i kvalitn\u00ed, aby se na to dalo za v\u0161ech okolnost\u00ed a ve v\u0161em spolehnout. To v\u0161e zm\u00edn\u011bn\u00e9, z\u00e1le\u017eej\u00edc\u00ed na tom kter\u00e9m typu restaurace, a nav\u00edc i to, co nezbytn\u011b v ka\u017ed\u00e9m typu restaurace mus\u00ed b\u00fdt. Proto\u017ee bez toho takov\u00e1 nem\u016f\u017ee fungovat. Bu\u010f by zkrachovala sama od sebe, nebo by ji zav\u0159eli t\u0159eba hygienici. Naleznete tu tedy i a) R\u016fzn\u00e1 chladic\u00ed za\u0159\u00edzen\u00ed b) Trouby c) Spor\u00e1ky d) My\u010dky A m\u00e1-li to odpov\u00eddat restaura\u010dn\u00edm pot\u0159eb\u00e1m, nen\u00ed z\u00e1hodno sv\u011b\u0159it se do rukou obchodn\u00edk\u016f s podobn\u00fdm sortimentem pro dom\u00e1cnosti, ale na specialisty. T\u0159eba na ty z \u010desk\u00e9 firmy Retigo, kte\u0159\u00ed nab\u00edzej\u00ed pr\u00e1v\u011b to prav\u00e9. A maj\u00ed toho dost i na v\u00fdb\u011br. Dost na to, aby si budouc\u00ed restaurat\u00e9r vybral to nejp\u0159\u00edhodn\u011bj\u0161\u00ed, aby neutr\u00e1cel p\u0159emr\u0161t\u011bn\u00e9 pen\u00edze za nefunk\u010dn\u00ed zbyte\u010dnosti. Za n\u011bco, co mu sp\u00ed\u0161 p\u0159id\u011bl\u00e1 pr\u00e1ci, ne\u017e aby mu to od n\u00ed ulevilo. 4.4\/5 - (9 votes) "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Co m\u00e1 b\u00fdt ve spr\u00e1vn\u00e9 restauraci?","item":"https:\/\/www.cortar.cz\/co-ma-byt-ve-spravne-restauraci\/#breadcrumbitem"}]}]