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Purchasing Crockery for a Restaurant or Hotel

Currently, there is more than one technology for crockery manufacturing. Most often, the methods of performing work differ in the firing time, the presence of additives and the finishing of finished products. Understand the difference between them is possible only after practicing each of them in practice.

 Crockery manufacturing consists of several stages: the preparation of clay mass, molding, drying, firing and decoration of finished products. At the first stage, it is necessary to clean the raw material from all sorts of mineral additives, then crush it, grind and sift using a special sieve. Next, proceed to the formation of a future product. The mass can be any – plastic or liquid.

The advantage of the first stage of crockery manufacturing is that it allows you to produce products of different sizes. As for the second method, the casting into plaster molds is carried out from a liquid mass, which is also called a slip. Its humidity is at least 35%. It is used under the condition of high complexity when no other method is suitable. As soon as future ceramic products are pre-dried, they will need to attach pens, nozzles and other elements using an adhesive mixture of slip with dextrin.  

Crockery manufacturing provides for drying, which will ensure mechanical strength and resistance to disintegration. It should be noted that drying is performed at a temperature of about 80 to 108°C in the dryer.  The set of physical and technical characteristics of the dishes acquired during firing.

In addition, it allows you to fix the decor and glaze on the surface. As a rule, they burn it twice, and on the condition that the mural is applied to the glaze – three. At the final stage, the manual or semi-mechanized decoration is performed. The list of necessary utensils and equipment for your restaurant, cafe, bar

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