{"id":14831,"date":"2015-01-26T00:00:00","date_gmt":"2015-01-26T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/maaltijdtransport\/"},"modified":"2023-11-24T10:53:07","modified_gmt":"2023-11-24T09:53:07","slug":"maaltijdtransport","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/maaltijdtransport\/","title":{"rendered":"Le transport de repas"},"content":{"rendered":"
\n

De nos jours, les appareils de transport de repas sont con\u00e7us de mani\u00e8re \u00e0 ce que les plats arrivent \u00e0 leur destination exacte moyennant le respect de certaines r\u00e8gles. Nous parlons bien ici de restauration collective.<\/em><\/p>\n<\/blockquote>\n

<\/h3>\n

\u00c9tude<\/h3>\n

Avant de passer \u00e0 une forme performante de transport de repas, il n’est pas inutile d’\u00e9tudier les pistes d’am\u00e9lioration possibles dans l’organisation de la distribution des repas. Entre la cuisine et le lieu du service, quelles sont les \u00e9tapes perfectibles, que ce soit en termes de dispatching, de chargement, de r\u00e9chauffage, de distribution, de rangement ou d’entretien des appareils\u00a0? Peut-on respecter les r\u00e8gles HACCP \u00e0 chaque \u00e9tape ? Et qu’en est-il de la qualit\u00e9 et de la pr\u00e9sentation au client ou au patient ? Et enfin : les trolleys devraient-ils \u00eatre plus ergonomiques ? Dans le cas d’un projet existant, il convient de proc\u00e9der \u00e0 l’analyse technique de l’infrastructure pr\u00e9sente et de poser un diagnostic d’entretien ou de modification afin d’\u00e9conomiser des co\u00fbts. Dans le cas d’un nouveau projet, la distribution doit devenir le prolongement de ce qui se passe en cuisine.<\/p>\n

Syst\u00e8mes de distribution<\/h3>\n

Un premier syst\u00e8me consiste \u00e0 effectuer le portionnement en cuisine. On l’appelle parfois \u00ab\u00a0Ready to Serve\u00a0\u00bb, ou encore \u00ab\u00a0Cook and Serve\u00a0\u00bb. \u00c0 l’aide de bandes transporteuses, les aliments sont dress\u00e9s sur des assiettes r\u00e9chauff\u00e9es, lesquelles sont d\u00e9pos\u00e9es dans des trolleys qui attendent ou non dans une station d’accueil. Seul le chariot du repas est achemin\u00e9 de la cuisine vers le lieu du service. Ces chariots ne disposent pas d’une technologie int\u00e9gr\u00e9e et sont particuli\u00e8rement compacts, robustes, mobiles et faciles \u00e0 entretenir. Dans ce cas de figure, la cuisine centrale doit se trouver \u00e0 proximit\u00e9. Les chariots conservent leur temp\u00e9rature pendant au moins 25 minutes.<\/p>\n

Un autre syst\u00e8me est constitu\u00e9 d’un chariot et d’un \u00e9l\u00e9ment int\u00e9gr\u00e9 sous la forme d’un casier amovible. Les plateaux de services sont pos\u00e9s dessus. Ce sont les casiers recouverts de plateaux qui sont transport\u00e9s de la cuisine vers les lieux externes, comme les h\u00f4pitaux ou les services de restauration. Sur place, on remet les casiers dans un trolley qui est raccord\u00e9 \u00e0 la station de r\u00e9g\u00e9n\u00e9ration. Ces casiers sont g\u00e9n\u00e9ralement compacts et l\u00e9gers. R\u00e9sultat\u00a0: un gain d’espace et de poids qui rend le syst\u00e8me id\u00e9al pour le transport das des chariots r\u00e9frig\u00e9r\u00e9s. Pour ce syst\u00e8me \u00ab\u00a0Cook and Chill\u00a0\u00bb, les aliments sont pr\u00e9par\u00e9s puis rapidement refroidis. Suivent ensuite le portionnement et le transport, et enfin la r\u00e9g\u00e9n\u00e9ration et la distribution. Il s’agit alors avant tout d’\u00e9viter les variations de temp\u00e9rature, ainsi que toute interruption dans la cha\u00eene de distribution et le traitement des aliments. Les appareils thermorefroidis maintiennent la temp\u00e9rature des aliments entre 0\u00b0 et 3\u00b0C. La r\u00e9g\u00e9n\u00e9ration, qui dure une petite heure, fait ensuite place \u00e0 la distribution. Le r\u00e9chauffage pour la r\u00e9g\u00e9n\u00e9ration ou le maintien \u00e0 temp\u00e9rature peut se faire avec de l’air chaud mais aussi \u00e0 l’aide d’appareils \u00e0 conduction utilisant la technologie \u00ab\u00a0fluid shelf\u00a0\u00bb, c.-\u00e0-d. de l’huile bouillante qui circule dans une armoire, \u00e0 travers des plaques sur lesquelles reposent les bacs gastronorme. Le transfert de chaleur en cas de r\u00e9g\u00e9n\u00e9ration est nettement plus rapide, et comme il n’y a pas de convection, les aliments ne se dess\u00e8chent pas. Dans ce syst\u00e8me, le service se fait \u00e0 partir des bacs gastronorme, \u00e0 m\u00eame le chariot.
\n<\/span>La technologie de l’induction est aujourd’hui de plus en plus utilis\u00e9e pour la r\u00e9g\u00e9n\u00e9ration \u00e0 l’aide de plaques \u00e0 induction int\u00e9gr\u00e9es. Des plateaux de service sp\u00e9ciaux et de la vaisselle dot\u00e9e d’un rev\u00eatement sensible \u00e0 l’induction permettent un r\u00e9chauffage cibl\u00e9 et un refroidissement par circulation active pour les zones froides.
\n<\/span>Les chariots de la nouvelle g\u00e9n\u00e9ration poss\u00e8dent un compartimentage pour s\u00e9parer le chaud du froid. Ils sont \u00e9quip\u00e9s d’une technologie int\u00e9gr\u00e9e et peuvent \u00eatre utilis\u00e9s pour le transport et la r\u00e9g\u00e9n\u00e9ration de pr\u00e9parations froides ou chaudes.
\n<\/span>Dans certains cas, le choix se porte sur un syst\u00e8me de distribution en vrac. Cela ressemble \u00e0 un comptoir de magasin roulant, la distribution se faisant \u00e0 partir de bacs gastronorme, qui peuvent servir pour des pr\u00e9parations froides, chaudes ou chaudes\/froides. Les desserts portionn\u00e9s peuvent \u00eatre dispos\u00e9s dans les parties r\u00e9frig\u00e9r\u00e9es. Des mod\u00e8les de chariots sp\u00e9ciaux existent pour les assiettes chaudes.<\/p>\n

Hygi\u00e8ne<\/h3>\n

Le nettoyage et l’entretien des chariots et des casiers doit pouvoir se faire tr\u00e8s facilement. Il importe que les surfaces soient bien plates et lisses et que tous les \u00e9l\u00e9ments soient amovibles, m\u00eame la cloison m\u00e9diane. \u00c0 quand le nano-rev\u00eatement, qui prot\u00e8ge les surfaces pour plusieurs ann\u00e9es\u00a0? Ce type de traitement consiste \u00e0 appliquer sur la surface une couche de nano-rev\u00eatement dont les mol\u00e9cules p\u00e9n\u00e8trent de fa\u00e7on homog\u00e8ne et en profondeur. R\u00e9sultat\u00a0: une surface particuli\u00e8rement lisse, sur laquelle les impuret\u00e9s n’ont aucune chance d’adh\u00e9rer. Lors de l’achat de trolleys, assurez-vous toujours qu’ils soient d\u00e9pourvus d’angles et de tranches dans lesquels la salet\u00e9 risque de s’accumuler et de former des champignons sous l’effet de la condensation. Les roues des chariots repr\u00e9sentent toujours une source de contamination. Il existe des tapis d\u00e9sinfectants qui \u00e9liminent la quasi-totalit\u00e9 des poussi\u00e8res, r\u00e9sidus et micro-organismes. Ils se placent \u00e0 l’entr\u00e9e de la zone de cuisson et de la cuisine froide mais peuvent aussi \u00eatre install\u00e9s \u00e0 l’entr\u00e9e des lieux de distribution. Un point prioritaire en mati\u00e8re d’hygi\u00e8ne\u00a0: les joints d’\u00e9tanch\u00e9it\u00e9 en caoutchouc des portes de chariots, qui sont amovibles et r\u00e9sistent au lave-vaisselle. Pointons enfin l’aspect pratique des panels de contr\u00f4le que l’on installe sur les trolleys et qui affichent toutes les donn\u00e9es. Ils doivent toutefois \u00eatre enferm\u00e9s bien herm\u00e9tiquement pour permettre un nettoyage en profondeur sans risque.<\/p>\n","protected":false},"excerpt":{"rendered":"

De nos jours, les appareils de transport de repas sont con\u00e7us de mani\u00e8re \u00e0 ce que les plats arrivent \u00e0 leur destination exacte moyennant le respect de certaines r\u00e8gles. Nous parlons bien ici de restauration collective. \u00c9tude Avant de passer \u00e0 une forme performante de transport de repas, il n’est pas inutile d’\u00e9tudier les pistes […]<\/p>\n","protected":false},"author":1,"featured_media":12099,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,63],"tags":[],"class_list":["post-14831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe transport de repas | Horeca Magazine<\/title>\n<meta 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