What equipment is needed to sell shawarma?
The total cost of equipping a shawarma outlet will range from 150 thousand rubles to 300 thousand rubles.
To prepare shawarma, you will need special equipment, the desired list of which includes:
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- Grill for cooking meat
- 20-30 thousand rubles. (from 11 to 90 thousand rubles, depending on the type and characteristics); - Refrigerator for storing food
- 15 thousand rubles; - Refrigerator for selling drinks -
20 thousand rubles. - Tabletop deep fryer
- 3-15 thousand rubles; - Microwave oven
5-10 thousand rubles. - Contact grill
- 3-5 thousand rubles; - Washing -
3 thousand rubles; - Cash desk and non-cash payment terminal -
30 thousand rubles; - Chairs for sellers, workplace -
5 thousand rubles. - Other
(advertising design, inventory, staff uniform) - 10 thousand rubles.
The main equipment for preparing shawarma is, of course, a grill. Depending on the model, the kit may include the apparatus itself, stands or tables with gastronomic containers for salads, tables for preparing pita bread and thermal display cases. Today, gas and electric grills are available on the Russian market.
Gas grills are equipped with a cylinder of liquefied gas, which is a cheap fuel. This grill can operate without being connected to an electrical network, which is convenient for street trading. Gas grills are more economical (gas is much cheaper than electricity) and operate autonomously. You can buy a new gas grill for shawarma from 11 to 30 thousand rubles. The amount will depend on power, productivity, number of burners and other characteristics.
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In electric grills, heating occurs due to built-in tubular electric heaters (TEHs), which generate infrared radiation, directed using special screens. As a result, the temperature rises and the cooking time of the meat is reduced. Although this may also have a downside: some experts believe that electric grill models dry out meat more than gas ones. You can find an electric grill for shawarma for either 18 thousand rubles or 90 thousand rubles. The cost will also depend on the power, performance and number of heating elements. The more of them, the more productive and massive the equipment will be.
The typical layout of most grills is approximately the same. The device is a stainless steel cabinet with heating elements, reflectors, a tray for collecting fat and removable skewers with clamps for fastening products. What to look for when choosing a specific model?
Main characteristics when choosing a shawarma grill:
- Grill power.
Is a key characteristic of the grill. In general, the power of grills is quite high, since cooking a large volume of product should take as little time as possible. Average power is about 5 kW (5000 watts). This device will allow you to cook 10-12 servings of shawarma per hour. A grill with a power of 3 kW is suitable for cooking 50 portions per day. A device with a power of less than 3 kW is not worth taking. If your point has high traffic and you have to work at speed (more than 13 servings per hour), a 7-10 kW grill option is suitable. - Grill capacity.
It also depends on your planned sales volume. There are grills for sale with a capacity of 10, 20, 30 and more kilograms of meat. In most cases, at the beginning of work it is quite possible to get by with a 20 kg device. An electric grill for preparing shawarma with a capacity of 20-30 kg of meat per hour, weighing 27 kg and a power of 3.2 kW will cost an average of 20-25 thousand rubles. The cost of the simplest gas grill with one burner with a capacity of 10 kg of meat and gas control is 11 thousand rubles. Grills for 20-25 kg of meat will cost from 18 thousand rubles. - Number of skewers.
The more skewers, the deeper the meat will be fried. In addition, a large number of skewers allows you to simultaneously cook various meats - pork, beef or lamb, and, therefore, significantly expand your range. Such equipment may often include special skewers for frying pieces of chicken meat. However, chicken is more tender than other types of meat, and when fried together with beef or pork, it quickly dries out or even burns. Therefore, for heat treatment of poultry, it is best to use a frying surface, which is a kind of large electric frying pan that allows you to fry a large amount of raw material at the same time. - The presence of a drive for rotating the spit.
Both gas and electric grills of most models may have a special drive for rotating the skewer. Some entrepreneurs are sure that it is better to choose just such devices, since mechanical rotation, on the one hand, allows you to evenly fry the meat on all sides, which will give it an appetizing appearance and crust, and on the other hand, this option helps relieve the workload of the cook-seller, increasing , thus, the speed of customer service. But there is also an opposite point of view: the presence of an electric motor does not allow the cook to control the frying process.
The cheapest equipment is made in China, but it usually has low productivity. Grills of Russian and European production with approximately the same power differ in price: domestic devices cost 1.5 times less. Finally, whatever device you choose, it must meet the following requirements: comply with SanPiN requirements, have Russian GOST certificates, be easy to use and reliable in operation, and easy to clean.
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In addition to the grill, you may also need an industrial vegetable slicer. Cutting vegetables by hand is quite a long and tedious task. And even with small volumes, a conventional food processor will soon fail. Professional vegetable cutters are usually sold without knives, so you can choose the attachments you need yourself. Shawarma includes tomatoes, onions, cucumbers, cabbage, peppers and French fries. Therefore, you will need a slicer with a thickness of 4 mm for cutting tomatoes, 2 mm for cucumbers, cabbage, peppers and onions, an attachment for French fries 8 x 8 mm. An industrial vegetable cutter with a productivity of about 300 kg per hour will cost 26-33 thousand rubles.
If you are going to add fries to your shawarma (they can also be sold separately), you will need a deep fryer. This equipment differs in the number of sections and their volume. Tabletop fryers can hold from 4 to 10 liters, while floor standing fryers can hold up to 30 liters. In public catering structures, floor models are usually used, but for preparing shawarma, a tabletop model will be quite sufficient. Deep fryers, like grills, come in gas and electric varieties. But unlike a grill, it is better to give preference to electric models, since gas models can heat up less evenly, which affects the taste of the product. A tabletop fryer can be purchased for 3-15 thousand rubles.
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During cooking, all vegetable ingredients should be kept in a cool place so that they do not spoil. However, constantly putting them in the refrigerator and taking them out if necessary turns out to be too inconvenient. To optimize the work process, experts advise using refrigerated tables with built-in gastronorm containers for slicing (the same ones are used when preparing pizza). This equipment is very convenient to work with. Its main disadvantage is the price. Such a table will cost at least 50 thousand rubles. Most entrepreneurs prefer to make do with a regular refrigerator for storing food (from 10 thousand rubles).
You may also need special equipment for mixing sauces. Of course, this is not an essential item, and at first (and in most cases, for everything else) you can safely do without it. Sauces based on ready-made mayonnaise mixed with spices and ketchup can be prepared either manually or using an industrial immersion blender. The latter will be required for a large number of orders, as well as if you are positioning shawarma as a high-quality and complete dish. A blender allows you to achieve smooth sauce in a few seconds. If mixing by hand, this will take about a minute. A 2-liter industrial blender can be purchased at a price of 5 thousand rubles.
For those who especially care about the taste of their shawarma, the list of equipment is not limited to this. For example, after cooking, shawarma can be additionally fried to give the pita bread a ruddy color and a pleasant smell. For this purpose, a contact grill with textured or smooth surfaces is used. The finished shawarma is laid out on a thermal surface, pressed on top of another (like an electric waffle iron) and fried evenly. The simplest model of a contact grill will cost 2 thousand rubles. However, you can get by with a regular microwave oven, which may not give a golden brown crust, but will allow you to heat up the shawarma in the cold season.
What is the technology for preparing shawarma?
Shawarma (shawarma) is a Middle Eastern dish of supposedly Turkish origin, which was originally a traditional Arab flatbread stuffed with fried minced poultry, lamb or beef with the addition of fresh vegetables, various spices and sauces. In Russia, to prepare shawarma, as a rule, they use thin Armenian lavash stuffed with chicken or pork, vegetables and sauce.
The technological process of preparing traditional shawarma is extremely simple. The meat for preparing shawarma is cut into thin pieces and then fried in grills specially designed for this purpose. In this case, the tenderloin is threaded onto a vertically located knife (skewer), which rotates around its axis near the heating elements. Roasting occurs using flameless gas burners.
When ready, the meat is cut into thin pieces with a large sharp knife. These pieces fall into a tray and are then collected to fill lavash - unleavened white bread in the form of a thin flatbread made from wheat flour. Chopped meat, a salad of fresh, pickled and canned vegetables (cucumbers, cabbage, carrots, tomatoes, onions, etc.) with herbs are laid out on the unfolded pita bread. All this is topped with mayonnaise sauce and ketchup, wrapped in pita bread and packed in a paper and/or plastic bag. All this takes no more than five minutes.
In addition to the main and most common ingredients, shawarma may also include grated cheese, potatoes fried until crisp, or its substitute - chips. There is also a so-called vegetarian shawarma, which does not contain meat, but it is not particularly popular.
Recipe for homemade Shawarma with chicken. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Homemade Shawarma with Chicken”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 196.6 kcal | 1684 kcal | 11.7% | 6% | 857 g |
| Squirrels | 7.8 g | 76 g | 10.3% | 5.2% | 974 g |
| Fats | 12 g | 56 g | 21.4% | 10.9% | 467 g |
| Carbohydrates | 14 g | 219 g | 6.4% | 3.3% | 1564 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.8% | 6667 g |
| Water | 64.8 g | 2273 g | 2.9% | 1.5% | 3508 g |
| Ash | 1.122 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 37.4 mcg | 900 mcg | 4.2% | 2.1% | 2406 g |
| Retinol | 0.016 mg | ~ | |||
| beta carotene | 0.127 mg | 5 mg | 2.5% | 1.3% | 3937 g |
| Vitamin B1, thiamine | 0.024 mg | 1.5 mg | 1.6% | 0.8% | 6250 g |
| Vitamin B2, riboflavin | 0.036 mg | 1.8 mg | 2% | 1% | 5000 g |
| Vitamin B4, choline | 1.41 mg | 500 mg | 0.3% | 0.2% | 35461 g |
| Vitamin B5, pantothenic | 0.042 mg | 5 mg | 0.8% | 0.4% | 11905 g |
| Vitamin B6, pyridoxine | 0.014 mg | 2 mg | 0.7% | 0.4% | 14286 g |
| Vitamin B9, folates | 2.192 mcg | 400 mcg | 0.5% | 0.3% | 18248 g |
| Vitamin C, ascorbic acid | 4.96 mg | 90 mg | 5.5% | 2.8% | 1815 |
| Vitamin E, alpha tocopherol, TE | 0.273 mg | 15 mg | 1.8% | 0.9% | 5495 g |
| Vitamin H, biotin | 0.173 mcg | 50 mcg | 0.3% | 0.2% | 28902 g |
| Vitamin K, phylloquinone | 7.2 mcg | 120 mcg | 6% | 3.1% | 1667 g |
| Vitamin RR, NE | 3.3265 mg | 20 mg | 16.6% | 8.4% | 601 g |
| Niacin | 1.853 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 131.87 mg | 2500 mg | 5.3% | 2.7% | 1896 |
| Calcium, Ca | 18.27 mg | 1000 mg | 1.8% | 0.9% | 5473 g |
| Silicon, Si | 8.956 mg | 30 mg | 29.9% | 15.2% | 335 g |
| Magnesium, Mg | 9.36 mg | 400 mg | 2.3% | 1.2% | 4274 g |
| Sodium, Na | 254.26 mg | 1300 mg | 19.6% | 10% | 511 g |
| Sera, S | 4.68 mg | 1000 mg | 0.5% | 0.3% | 21368 g |
| Phosphorus, P | 65.5 mg | 800 mg | 8.2% | 4.2% | 1221 g |
| Chlorine, Cl | 13.99 mg | 2300 mg | 0.6% | 0.3% | 16440 g |
| Microelements | |||||
| Aluminium, Al | 107.6 mcg | ~ | |||
| Bor, B | 24.1 mcg | ~ | |||
| Vanadium, V | 5.03 mcg | ~ | |||
| Iron, Fe | 0.602 mg | 18 mg | 3.3% | 1.7% | 2990 g |
| Yod, I | 0.61 mcg | 150 mcg | 0.4% | 0.2% | 24590 g |
| Cobalt, Co | 1.254 mcg | 10 mcg | 12.5% | 6.4% | 797 g |
| Lithium, Li | 5.394 mcg | ~ | |||
| Manganese, Mn | 0.046 mg | 2 mg | 2.3% | 1.2% | 4348 g |
| Copper, Cu | 27.49 mcg | 1000 mcg | 2.7% | 1.4% | 3638 g |
| Molybdenum, Mo | 1.429 mcg | 70 mcg | 2% | 1% | 4899 g |
| Nickel, Ni | 2.112 mcg | ~ | |||
| Rubidium, Rb | 37.9 mcg | ~ | |||
| Selenium, Se | 0.131 mcg | 55 mcg | 0.2% | 0.1% | 41985 g |
| Strontium, Sr | 0.23 mcg | ~ | |||
| Fluorine, F | 4.64 mcg | 4000 mcg | 0.1% | 0.1% | 86207 g |
| Chromium, Cr | 1.11 mcg | 50 mcg | 2.2% | 1.1% | 4505 g |
| Zinc, Zn | 0.086 mg | 12 mg | 0.7% | 0.4% | 13953 g |
| Zirconium, Zr | 0.7 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.029 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.03 g | ~ | |||
| Sucrose | 0.152 g | ~ | |||
| Fructose | 0.028 g | ~ | |||
| Essential amino acids | 0.021 g | ~ | |||
| Arginine* | 0.004 g | ~ | |||
| Valin | 0.003 g | ~ | |||
| Histidine* | 0.001 g | ~ | |||
| Isoleucine | 0.002 g | ~ | |||
| Leucine | 0.003 g | ~ | |||
| Lysine | 0.004 g | ~ | |||
| Methionine | 0.001 g | ~ | |||
| Methionine + Cysteine | 0.002 g | ~ | |||
| Threonine | 0.003 g | ~ | |||
| Tryptophan | 0.001 g | ~ | |||
| Phenylalanine | 0.003 g | ~ | |||
| Phenylalanine+Tyrosine | 0.005 g | ~ | |||
| Nonessential amino acids | 0.015 g | ~ | |||
| Alanin | 0.001 g | ~ | |||
| Aspartic acid | 0.002 g | ~ | |||
| Glycine | 0.001 g | ~ | |||
| Glutamic acid | 0.005 g | ~ | |||
| Proline | 0.001 g | ~ | |||
| Serin | 0.001 g | ~ | |||
| Tyrosine | 0.002 g | ~ | |||
| Cysteine | 0.001 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 16.56 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.1 g | max 18.7 g |
The energy value of homemade Shawarma with chicken is 196.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
