Fast food has always been around. In the Soviet Union, it was known as corn sticks—yellow, worm-like, and served in huge sacks. Grandmothers with homemade pies and roasted sunflower seeds—that's also fast food. When there's no time to cook, and a meal at the nearest restaurant would cost a year's salary, grabbing something on the go has become a vital necessity. The fundamental principle of fast food is quick food, quick service—that is, something that allows people to grab a quick bite on the go.
Fast food as a system originated in America, where people are accustomed to quick meals. But it existed here too—cheburek shops, pancake houses, shashlik houses: these were a kind of fast food. (Incidentally, these types of establishments are making a comeback and are becoming popular recently.)
STREET FAST FOOD
The street food industry, despite its apparent frivolity, has always been profitable. It's also simple: you obtain a permit from the municipal authorities and purchase simple, and therefore inexpensive, equipment, which, according to estimates, can pay for itself in two weeks even at 70% capacity. Ingredients are also easy to source—all street dishes are prepared with a maximum of two or three ingredients.
The huge variety of food equipment used outdoors can be divided into three groups.
The first is the simplest installations for preparing products that do not require special premises or utilities.
The second group is equipment that is placed on autonomous mobile carts and operates from a gas cylinder,
The third group includes stationary or mobile pavilions – mini-cafes, which house several types of food equipment.
PROTOZOA
Popcorn
Popcorn makers were among the first "fast food" products to hit our market. While the boom in these machines has now passed, they are still in high demand, as popcorn is always popular. The transparent glass housing of these machines makes the popping process a fascinating spectacle (a form of advertising), attracting the attention of potential customers. The advantage of these machines is their quick start-up time (5-10 minutes), as well as ease of cleaning and maintenance. Using various additives, you can create any flavor you like: from sweet to savory, with aromas of barbecue, banana, cherry, chocolate, blackberry, cheese, and more. The United States is rightfully considered the birthplace of popcorn, where most of the manufacturers of these machines are located: Gold Medal, Star Manufacturing Int. Popcorn machines vary in size (from 45x40x78 to 77x67x103 cm); power consumption (from 1.2 to 3 kW); productivity (from 3.8 kg/h – 70 servings per hour to 10 kg/h – 200 servings per hour); and price (from $1,000 to $2,000). The average profit margin from popcorn sales is 250–300%.
Cotton candy
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Cotton candy machines are somewhat less popular. The basic components of such a machine are a large bowl (its capacity determines output), mounted on a special stand, and a heated head driven by a motor. Cotton candy can be produced in either white or colored colors. Dyes also impart flavor and aroma. Twelve flavors are available: cherry red, blackberry, mint green, lemon yellow, orange, and others. They cost around $10 per 110g package. However, this price is offset by the overall cost due to its economical use: one spoon (3.7g) is enough to flavor 1kg of sugar. The world leader in cotton candy machines is Gold Medal (USA). The most popular models are: ECONO FLOSS (capacity 3 kg/h – 200 servings; power consumption 1.1 kW), TWIN WIND (respectively, 8 kg/h – 550 servings; 3.6 kW), TORNADO (10 kg/h – 700 servings; 3.6 kW). Profit from selling cotton candy can reach 800–1000%.
"B-B-Q"
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While it's still relatively rare to see on the streets, it's become widespread in America. These devices allow you to cook kebabs, sausages, hot dogs, chicken, and various meat and fish dishes over an open flame. The cooking time for shashlik, for example, is 15-20 minutes. The main element of the device is the grill, which houses heating elements or gas burners (a standard 12-liter cylinder lasts for 16 hours of continuous operation), and special flame diffusers distribute the flame evenly across the entire surface. Above them is a grate—lava rock is placed on it, creating the effect of burning charcoal (the grate is replaced every 4-5 months). This equipment is intended for outdoor use only, as it is a fire hazard, and no inspection will permit its installation indoors. Its distinguishing feature is the alluring aroma of grilling meat that wafts throughout the area. Similar units can be purchased for $330–$800.
Instant sausage
Corn Dog Bacer machines are designed for making sausage rolls. They're incredibly easy to use: simply pour the batter into preheated, lightly greased molds, add the filling, close the mold, and invert it to spread the batter evenly. Five servings of sausage rolls will be ready in just five minutes. Besides sausage rolls, you can also fill the molds with pastry dough and stuff it with nuts, fruit, or any other filling to create your own signature dish. A round or flat wooden stick can be inserted into the product during baking, preventing hand contamination and eliminating the need for napkins. This simple machine can produce 40-50 servings of sausage rolls per hour. It costs approximately $1,350.
Equipment for making hot dogs
A key advantage of hot dog makers over the previous model is their all-season usability. Furthermore, only three ingredients are required to prepare hot dogs: sausages, buns, and sauce (mustard, chili, ketchup, etc.). Sausages are grilled as needed on a roller grill . For example, the Jeju grill features a stainless steel body and five to seven chrome-plated heating rollers. For even grilling and increased productivity, the grill can be equipped with a transparent, insulated lid—this is especially important if the unit is installed outdoors.
Shawarma making machines
Equipment for making donuts
A deep-fried ring of yeast dough, dusted with powdered sugar, and a coffee with milk is much closer to home for many than an overseas hot dog. And if it's made in a donut machine, where everything spins and turns, and the donuts 
The doughnuts are floating and browning right before your eyes—a line of children, their parents, and grandparents is guaranteed. Inexpensive donut-making equipment is available on the market, including American-made ones, as well as those from SIKOM and ATESI. All units operate on the same principle: dough is loaded into a dispenser, which is then squeezed out in portions into an electric deep fryer filled with oil, where the donuts are cooked and then sold hot. Machines are available both automatic (dosing the doughnuts without the assistance of staff) and manual. The latter are, of course, significantly cheaper, but have lower productivity. The price of an automatic unit from SIKOM, model PRF 11/900 , with a capacity of 450 to 600 pieces per hour depending on donut weight (35 to 55 g), is $3,880. The price of the most basic Attesi units, the Gulfstream 1/1 model, for 200-600 donuts per hour, is $815. Of course, when working with a donut fryer, safety must be carefully considered. There is a risk of burns from hot oil, so the deep fryer must be placed on a secure stand, oil must not spill on the floor, and under no circumstances should the deep fryer be placed near an open flame, as oil is highly flammable. It should also be kept in mind that water entering the oil boiler can cause an explosion.
STREET VENDING CARTS
Our company is the undisputed leader in Ukraine in the production of street vending and food service carts. Our carts can be equipped with various heating kits, including custom-made options. Here are the specifications of this product. This mobile counter is designed for heating sausages and buns with steam, as well as for boiling food. Its frame is made of stainless steel or painted black metal and includes a salad bowl and two 9-liter steam baths. Two burners are powered by a 5- or 12-liter cylinder (the continuous operating time of one 12-liter cylinder is 16 hours). The basic model costs $400. Additionally, the cart can be equipped with a 9-liter samovar, a deep fryer, a folding shelf-table, and a compartment for gas cylinders (gas and electric versions are available). The price is $800.
Fast food equipment includes, in addition to the above, grills for chicken and drumsticks , equipment for bottling carbonated drinks, juices, tea and coffee, freezers for making ice cream , waffle irons, mobile drink counters, awnings and much more.
STATIONARY FAST FOOD
These are machines for making pancakes , various yeast and yeast-free pies, and puff pastries. We've already covered pancakes in detail in our other articles.
Stylish, branded trailers also attract attention. These new, attractive kiosk trailers are the result of a creative collaboration between companies specializing in the food service industry. The trailers' design has been carefully crafted for ergonomics and design: they feature weather-protecting canopies and counter-top shelves on three sides that double as tables. Crucially, the van's wheels are hidden from view, giving the vehicle a stationary, more respectable appearance. Decorative lighting is also included. Those who specialize in a specific product and can offer the widest selection within that specialty achieve maximum sales efficiency in the limited space of a trailer. This is precisely the principle employed in the new fast food outlets. Russian blini are prepared with 10-15 different fillings, baked potatoes with 10-20 different toppings: crab meat, mushrooms, pickles, ketchup, sausages, etc.; pirozhki are baked in 20-30 different varieties. Such a selection is sure to satisfy any customer. Traditional drinks are preferred: kvass, mors, and beer.
The 3M model trailer is the basis for the production of a mini-cafe of the widest profile. Here is just one of the options for its equipment. Projects of the Russian version of "Teremok. Russian pancakes" Specialization - preparation of pancakes with various fillings. Composition of the equipment: - sink with water heater; - electric pancake stove made in Ukraine (pancake diameter 35 cm) or France ROLLER GRIL (pancake diameter 40 cm); - VESTFROST refrigerator for storing drinks and dough with a volume of 380 l; - a unit for dispensing beer, kvass, fruit drink; - a refrigerated salad bar for 6 fillings. Power consumption - up to 8 kW. The cost of the cafe is 7 - 10 thousand $. The average payback period for mobile cafes is 6-8 months. They operate all year round and, due to their mobility, can always be found at the venues of city holidays and folk festivals. These tents are organized according to the "turtle principle"—everything is contained within its own little structure. They don't require power; the equipment is either powered by the grid or runs on gas. Water is usually a problem, as such a small space requires at least a washstand. Water is trucked in, and natural drainage is used. These are the costs of this business, but nevertheless, such establishments fall under the definition of a "finishing kitchen." Therefore, sanitary and epidemiological regulations are generally observed.
Now let's look at the production chain for puff pastry. The person who runs such a store typically doesn't produce these products themselves, but rather buys them from a large manufacturer. There are many such factories. One of the most common is the Farneti chain. These products are delivered to the store and placed in a low-temperature refrigerator, as they are pre-frozen to -18 degrees Celsius in the center. Under this temperature, they retain their properties without any chemical changes for 2-3 months. As needed, they are defrosted in the open air for about 30 minutes, then placed in a proofing cabinet, where they expand. The proofing cabinet maintains a temperature of 38-40 degrees Celsius and high humidity to prevent the product from drying out. Since the dough contains a leavening agent (usually yeast), the optimal temperature for yeast bacteria to multiply is 38-40 degrees Celsius. The yeast then activates, loosening the dough, thereby "rising" the product. After this, it is baked. After baking, the products are either cooled or placed in a display case, in a bain-marie that maintains the temperature, and are immediately sold at retail.
LARGE FAST FOOD
Of all the fast food companies represented in Ukraine, McDonald's is the most serious. It's also fast food, just at a more advanced level. They use high-tech equipment and monitor service speed, quality, and product repeatability. Quality is roughly the same at McDonald's restaurants anywhere in the world. And the taste is correspondingly consistent. Large fast food chains operate extensive pre-preparation facilities. McDonald's factories are capable of supplying a large number of restaurants with frozen, semi-finished products. Each restaurant receives frozen items: patties, buns, pies, potatoes... The restaurants only store and prepare them, which allows them to maintain and control product quality and achieve high technological standards. At large fast food chains, the operators preparing sandwiches or chicken have virtually no control over their operations—they operate on a conveyor belt. Even if they tried, the person "assembling" sandwiches on the serving line couldn't ruin them. The equipment does everything for them. If it's pressure-fried chicken, a computer monitors the temperature and time, builds up pressure, and releases it. All they have to do is place the breaded product in the fryer, then remove it, placing it in a bain-marie.
"MINUTE CAFE"
Between a food truck and a McDonald's, there's a middle ground. These are small cafes that fall under the "instant cafe" concept. These are small establishments, small cafes, with a fairly limited selection, where people can stop in, pick something from the display case, and grab a quick bite. These establishments aren't typically chains, but they're nonetheless rapidly expanding. Their core principles are moderate prices, a fairly limited selection, and fast service. Their equipment is selected to suit the concept. However, fast food equipment is quite versatile. This category includes Patio Pizza, with its varied salad bars, a buffet service, and establishments like Rostiks, among many others currently in development. Many are now emphasizing Ukrainian cuisine. This is also fast food, but in the Russian sense: a tavern. It's a cross between a street vendor and a restaurant. They offer a reasonable selection, fast service, and relatively affordable prices. The cafe-bar "Na skoruyu ruku" (A Quick Hand) stands apart. This establishment is closer in concept to a "minute cafe," but has a number of distinctive features: a restaurant-style menu, low prices, and a daily menu update. It has long enjoyed well-deserved popularity.
FAST FOOD AS IT IS
Fast food, "quick meal," "cheap food," "prepackaged entertainment"—all synonymous with American culture. Today, this $106 billion industry exports its products worldwide, often disrupting entire food production and consumption systems locally. McDonald's alone owns 23,000 restaurants worldwide and opens 2,000 new ones every year. In the US, 57% of the population eats out, and Americans spend more money on fast food than on higher education, personal computers, or even new cars.
PROSPECTS
The future of fast food, the average meal with a fixed taste, is bright. If the frantic pace of life continues, fast food will also thrive. In America, fast food has won, and it's developed in Japan and Europe. However, in Italy, people have a sweet tooth by nature, and the food culture there is different—pizzerias and the like are common. The more sedate a person is, the less they gravitate toward fast food. In the capital, the peak of popularity of such retail has already passed. According to surveys, today's middle class, looking for a quick bite, prefers brick-and-mortar cafes with a wide selection of dishes, fast and high-quality service, and where they can relax at a table in a pleasant atmosphere. But this doesn't seem to be a threat to Ukraine as a whole. Until a middle class with the time to go to a restaurant forms, fast food will survive and thrive.
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