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Classification of thermal equipment. Thermal equipment: types, characteristics, scope of application What applies to thermal equipment

The variety of methods for heat treatment of products predetermines a wide range of thermal apparatus. They can be classified according to several different criteria.

In my own way functional purpose Thermal equipment is classified into universal and specialized. Universal heating devices include kitchen stoves, which can be used to carry out various methods of heat treatment. Specialized thermal devices are designed to implement individual methods of heat treatment.

According to technological purpose, specialized heating equipment is classified into cooking, frying, frying and baking, water heating, and auxiliary.

Cooking equipment includes digesters, autoclaves, steamers, and sausage cookers.

The group of frying equipment includes frying pans, deep fryers, grills, and kebab ovens.

Frying and baking equipment includes frying and baking cabinets, steam fryers.

Water heating equipment is represented by boilers and water heaters.

Auxiliary equipment includes food warmers, heating cabinets and racks, thermostats, equipment for food transportation.

Depending on the heat source, equipment is classified into electric, steam, gas (solid or liquid fired) thermal apparatus.

But according to the structure of the operating cycle, thermal equipment is divided into periodic and continuous action.

Based on the heating method, a distinction is made between contact heating devices and devices with direct heating of food products.

In contact heating devices, the product is heated by direct contact with the coolant (for example, with steam in steam cookers).

In devices with direct heating, heat is transferred to the products through a dividing wall (for example, boilers and frying pans), in devices with indirect heating through an intermediate coolant. Water, steam, mineral oils, organic and organosilicon liquids are used as an intermediate coolant.

By constructive solution Heat devices are classified into sectional and non-sectional, unmodulated and modulated.

Non-sectional heating devices have different dimensions and design: their parts and assemblies are not unified and they are installed individually, without taking into account interlocking with other devices.

Non-sectional equipment requires significant space for its installation, since its installation and maintenance are carried out from all sides.

Sectional equipment is made in the form of sections in which the main components and parts are unified. The service front for such devices is on the one hand, making it possible to connect individual sections and obtain a block of devices of the required power and performance.

The design of modular devices is based on a single size - a module. In this case, the width (depth) and height are up to work surface All devices are the same, and the length is a multiple of the module. The main parts and components of these devices are as unified as possible.

The domestic industry produces sectional modulated equipment with a module of 200 ± 10 mm. The width of the equipment is 840 mm, and the height to the working surface is 850 ± 10 mm, which corresponds to the basic average anthropometric data.

Sectional modulated equipment has a number of advantages over non-modulated equipment:

The identical width and height of the individual sections allow them to be installed in production lines;

The use of the linear arrangement principle allows saving 12-20% of production space.

Ensures consistency technological process, convenient interrelation of its individual stages;

Unproductive staff space is reduced, which helps to increase labor productivity;

Costs for installation and repair of equipment are reduced;

Reduced costs for laying pipelines, sewer pipes, electrical cable.

To streamline the design and production of devices of new designs, ensure maximum unification of components and parts, and reduce operating costs, all thermal devices have been developed according to GOST standards.

The initial parameters in the standard-size range of heating appliances are: for stoves and frying pans - frying surface area, m 2 ; for boilers - hourly productivity, dm 3 / h; for boilers - capacity of the cooking vessel, dm 3, etc.

Devices operating on electricity, gas, steam, solid and liquid fuels are included in one parametric series, which consists of several types operating on the same type of energy carrier. Devices of the same type can be represented by one or more standard sizes.

In accordance with the GOST classification scheme, the indexation of thermal equipment was adopted, which provides information about the purpose of the thermal apparatus, its energy carrier, size and design features.

Indexing is based on the alphanumeric designation of equipment.

The first letter corresponds to the name of the group to which this device belongs, for example, stoves - I, boilers - K, cabinets - Ш, etc.

The second letter corresponds to the name of the type of equipment, for example: sectional - C, digestive - P, continuous - N.

The third letter corresponds to the name of the energy carrier, for example: steam - P, gas - G, electric - E, solid fuel - T.

A figure distant from letter designation with a hyphen, corresponds to the standard size or main parameter of this equipment: frying surface area, number of burners, number of ovens, boiling water capacity, boiler capacity.

The fourth letter M is introduced into the indexing of sectional modular equipment - modular KPE-60 - electric digester boiler, with a capacity of 60 dm 3.

KNE-25 - continuous boiler, capacity 25 dm 3 /h, etc.

Control questions:

1. What methods of thermal processing of food products take place in catering establishments?

2. How are volumetric heat treatment methods classified?

3. What is a combined method of cooking food?

4. What determines the duration of the technological process depending on the method of heat treatment?

6. Classification of thermal equipment?

Study on your own:

1. Study the design and operating principle of the “Novy” apparatus for passaging using a combined method.

2. Study the design and operating principle of the apparatus for combined baking of vegetables and fruits.

COOLANTS

It is possible to create a uniform temperature field on the frying surfaces and in the working volumes of the apparatus in various ways. The simplest method in practical implementation is indirect heating, which requires intermediate coolants, i.e. a medium that transfers heat and provides “soft” heating of food products in the apparatus. Classification of coolants that have been used or can be used in heating apparatus for public catering:

Water: steam tables, thermostats

Water steam: autoclaves, boilers, steam ovens

Organic liquids: glycerin, ethylene glycol pans, cabinets, food warmers, boilers, autoclaves.

Diarylmethanes: dicumylmethane (DCM), ditolicmethane - cooking and frying lines.

Organosilicon liquids - PFMS-4, PFMS-5, FM-6, flue gases: frying pans, cabinets, food warmers, boilers, autoclaves.

Wet air: bakery cabinets.

Requirements for coolants.

From the point of view of technical and economic feasibility of use, intermediate coolants must have: high heat of vaporization, low viscosity, high temperatures at low pressures and the ability to regulate them, the necessary heat resistance, low cost, and corrosion resistance. Any coolant can be in three states: solid, liquid, gaseous.

However, it can work as a coolant either in a single-phase state (liquid) or in a two-phase state (vapor-liquid).

Single-phase coolants include mineral oils, which are in working condition at temperatures below boiling points.

Two-phase coolants (water vapor, ditolicmethane) are simultaneously in the vapor-liquid state during operation.

Water.

Water is used in thermal processes as a coolant (heating medium) for direct heating of food products (cooking), as an intermediate coolant in heating jackets of devices operating in single- and two-phase states.

Hot water as a coolant is used mainly in devices for maintaining finished products in a hot state. But compared to wet saturated steam, hot water has a number of disadvantages: a lower heat transfer coefficient, an uneven temperature field along the heat exchange surface, high thermal inertia of the apparatus, which makes it difficult to regulate the thermal regime of the heated medium.

Water vapor

Steam is one of the most widely used coolants. Its main advantages include: a high coefficient of heat transfer from condensing steam to the wall of the heat exchanger, constancy of the condensation temperature, the ability to fairly accurately maintain the heating temperature, and also, if necessary, regulate it by changing the steam pressure.

The main disadvantage of water vapor is the significant increase in pressure with increasing temperature. Therefore, saturated water steam is used for heating processes only to moderate temperatures (150°C).

However, the use of water steam in relatively small thermal apparatus intended for POP leads to a significant increase in their metal consumption (due to an increase in steam pressure). In addition, the organization of a boiler facility is required, including steam boilers, a variety of auxiliary equipment (pumping unit, draft devices, chemical water treatment devices, etc.). If such an arrangement is justified for relatively large volumes of steam consumption at food industry enterprises, then for small thermal apparatus for public catering with steam consumption volumes of up to 0.5 t/h, its organization is impractical.

Organic liquids.

Organic high-temperature coolants diarylmethanes, as well as a diphenyl mixture, operate efficiently and stably in a two-phase state, since they are insulators with an almost constant value of physical constants. They have high boiling points and are relatively low temperatures hardening. Coolants at temperatures up to 350 0 C do not have a corrosive effect on metals. When heating heating surfaces with a two-phase coolant at atmospheric pressure, there is no need to regulate its volume, since during boiling the temperature remains constant throughout the entire volume occupied by both phases. The use of coolants in a two-phase state significantly reduces the amount of liquid poured into the heating chambers, which saves fuel, gas, electricity and reduces heating time. When using high-temperature organic coolants, heating chambers must be sealed to protect the environment.

Mineral oils are used as an intermediate coolant. Vapor - T is used in frying machines. It is a viscous liquid, odorless, dark brown. Vapor - T is used at temperatures up to 280°C. It should be noted that at high temperatures the viscosity of mineral oils increases, thermal decomposition is observed, which is accompanied by the formation of a film on the surface and impairs heat transfer. In addition, oil vapors burn intensely and explode, which requires their use only in a single-phase liquid state. When designing thermal devices using mineral oil as a coolant, it is necessary to take into account that in order to ensure high temperatures in the working volumes of the devices, the heating chambers must be filled throughout the entire volume to ensure almost complete coverage of the entire surface of the working elements. The disadvantages of mineral oils include low thermal conductivity, which, with high oil viscosity, leads to prolonged heating. Due to the high inertia of oils, when used as an intermediate coolant, the regulation of the technological process causes certain difficulties.

2. CLASSIFICATION OF HEATING EQUIPMENT

Technological versatility of the plates, the ability to use only part of their working surface for different temperature conditions and a fairly developed network of small, specialized and seasonal catering establishments determine the widespread use of these devices.

Modern stoves that equip enterprise kitchens are produced by both foreign and domestic manufacturers. They can be classified according to a number of characteristics.

· By type of energy carrier:

Electrical;

Gas;

Solid fuel.

· For use in the production process:

Using stovetop cookware;

For cooking directly on the frying surface;

For combined use (special coatings).

· By design:

Non-sectional and sectional (for installation in a line);

With round and rectangular burners (fixed and hinged);

With cast iron or glass ceramic burners;

Tabletop or floor-mounted (on an open stand or on a cabinet);

Oven with convection (with or without steam humidification) or without convection.

· By type of heating elements in electric models

With a closed heating element (spiral) inside a collapsible cast iron burner;

With heating element on the bottom side of the cast iron burner;

With heating element inside a non-separable cast iron burner;

With an open heating element (spiral) on the underside of the glass-ceramic burner;

With IR generators and (halogen heaters) on the underside of the glass-ceramic burner;

With inductors on the underside of the glass-ceramic hob (induction hobs).

· By type of heating elements in gas models:

With open burners;

With closed burners;

With a combined work surface.

3. UNIVERSAL HEATING EQUIPMENT

3.1 Electric stoves

The domestic industry produces mainly sectional modular electric stoves of the type PESM-4Sh, PESM-4ShB, PESM-4, PESM-2, EP-7M, PE-0.51 (PE-0.51-01) and PE-0.17 (PE-0.17-0.1), EP-4, etc. In addition, the production of new sectional electric stoves for working with functional and other containers has been mastered. They are also modular, but their dimensions correspond to the module of foreign equipment for the convenience of completing the necessary technological lines using imported equipment. In addition to those listed, Russian enterprises also produce non-modular and non-sectional EP-2M slabs.

Electric stoves have more simple design than stoves operating on other energy sources, and provide sectional activation of the frying surface.

Electric stoves differ in the number and shape of burners, power, and the presence or absence of ovens.

3.1.1 Plate PESM-4ShB

The stove is 4-burner, has a frying cabinet and sides (Fig. 1).

The PESM-4ShB plate has frame structure. The base of the slab is a frame mounted on 4 height-adjustable supports. Attached to the frame cladding panels.

Rice. 1. Plate PESM-4ShB:

1 – adjustable supports; 2 – oven door; 3 – TPKP-1 switches; 4 – sides; 5 – dial of temperature sensor-relay T32; 6 – signal lamp; 7 – control panel; 8 – frame

The frying surface of the stove is formed by two unified blocks of burners, each of which is made in the form of a lifting table with two rectangular burners. A TPKP-1 batch switch is installed on each burner on the front front panel, with which the degree of heating is adjusted: weak, medium or strong by setting the switch knob to position “1”, “2” or “3” respectively. To turn off the burner, turn the switch knob to position “0”. The stove burners rest on adjusting screws, through which the burners are positioned at the same level (flush).

To collect spilled liquid during operation of the stove, there is a tray located under the burners.

The stove burner block (lifting table) is connected to the supporting frame of the stove through hinges, with the help of which it can be raised to an angle of 45° and fixed in the raised position with a stop-limiter.

The oven is a chamber consisting of two boxes - inner and outer, with thermal insulation between the boxes. The cabinet chamber is heated by heating elements, located four at the top and bottom and having separate switching. The chamber is covered with a door equipped with a spring for tight closure. The door has a handle and a viewing window. On the right there is a control panel with two switches, two warning lights and a T 32 temperature sensor-relay for automatically maintaining the specified temperature in the chamber.

To remove vapors generated during cooking of products in the cabinet, a tube with a damper is provided, the handle of which is usually located on the control panel.

Design features of PESM type slabs

PESM-4 plate. The design of this stove is similar to the design of the PESM-4Sh stove, but in PESM-4 there is an inventory cabinet-stand instead of an oven.

PESM-2 and PESM-2K slabs. These stoves consist of one unified block with two burners and do not have an oven. The first stove has rectangular burners, the second - round.

Plates PESM-1N and PESM-2NSH. These plates are designed for direct frying of pancakes and pancakes on a frying surface. The fire surface is made up of one (PESM-1N) or two (PESM-2NSh) standardized lifting blocks with rectangular burners. The frying surface is limited on three sides by sides, and under the burner there is a tray for collecting excess fat from the burners. The PESM-2NSh stove additionally has an oven similar to the cabinet of the PESM-4Sh stove.

Tabletop small-sized stoves

Plates PNEK-2 and PNEN-0.2. Tabletop small-sized stoves are designed for installation in enterprises with a bar service method.

The PNEK-2 stove is designed for heating (sometimes for cooking) first and second courses in a stovetop dish. The working surface of the stove is a lifting block of two round burners, each with a three-stage switch. The PNEN-0.2 stove is designed for frying pancakes, pancakes, and scrambled eggs directly on a work surface consisting of one lifting rectangular burner. The heating of the burner is automatically regulated by a temperature sensor-relay.

The stove has a rectangular cast iron burner and a tray for collecting excess fat. Along the perimeter of the working surface of the burner there is a gutter with holes for draining excess fat into the tray.

Worker, and automated, where control over safe operation and the heat treatment mode is provided by the heat apparatus itself with the help of automation devices. In public catering establishments, heating equipment can be used as non-sectional or sectional, modulated. Non-sectional equipment is equipment that varies in size, design and...

Burnt fuel, most often wood. In the 90s of the last century, especially many modifications of thermal devices for cooking food using the IR heating method - electric grills (from the French griller - to fry) appeared to equip food enterprises. They install high-temperature tubular electric heaters (TEHs) that generate infrared radiation. At high temperature IR...

For a wide range of European equipment; · warranty and post-warranty service. Conclusions As can be seen from the above, all companies supply a wide range of technological equipment restaurants, carry out installation and commissioning works, provide warranty and post-warranty service. But we can highlight some features, for example, the company “...

...(MX). According to the method of obtaining cold: - compression (K); - absorption (A). According to the installation method: - floor-standing cabinet type (W); - floor type table (C). According to the number of cameras: - single-chamber; - two-chamber (D); - three-chamber (T). Refrigeration equipment for a supermarket can be classified into: - counters, or display cases; - refrigerators, or chests; - cabinets; - shelving; - ...

Thermal equipment of public catering establishments is classified according to the following main characteristics:

- according to technological purpose;

- by heating method;

- by heat source;

- according to the operating principle;

- according to a constructive solution;

- according to the degree of automation.

By technological purpose There are universal and specialized thermal equipment.

Universal equipment is equipment that can perform all types of heat treatment. Various types of cookstoves most fully correspond to this. Relatively recently, a new group of heating cabinets has appeared, allowing for many types of heat treatment, including steaming, frying in dry and wet steam, stewing, blanching, baking, etc. Such cabinets are called combi ovens. Conventionally, they can also be classified as universal thermal equipment.

Specialized equipment is divided into cooking, frying, water heating and auxiliary equipment.

Cooking includes various types of digester boilers, steamers, cooking devices, etc.

Frying equipment includes frying pans, deep fryers, frying (baking) cabinets, various types of grills, etc.

Water heating equipment includes water heaters, boilers, coffee makers, devices for preparing hot drinks, etc.

Auxiliary equipment includes thermal equipment designed to maintain the temperature of finished products during distribution and sale of finished products: food warmers, heating racks, dispensers, etc.

By heating method Thermal equipment is divided into contact and surface.

Examples of contact equipment are steamers, fryers and bakers, deep fryers, etc., in which the product is heated by direct contact with a coolant - steam, hot air or fat. Contact equipment also includes heat exchangers. Such equipment is characterized by high performance due to the fact that the product is heated simultaneously and evenly over its entire surface.

Equipment with surface heating method is divided into equipment with direct and indirect heating.

In directly heated equipment, heat transfer occurs through a dividing wall. Such equipment includes frying pans, solid fuel or gas cooking boilers with direct heating, etc. Its main disadvantage is uneven heating.

In equipment with indirect heating, heat exchange between the heat source and the product occurs through intermediate coolants - water, water steam, mineral oil, etc. This method of heat exchange is used in some types of digester boilers and frying pans, in which the intermediate coolant is located in a closed cavity between the heat source and the working chamber. This creates a more uniform temperature field, but has greater thermal inertia.

By heat source There are fire, gas, steam and electric thermal equipment.

According to the operating principle There are equipment of periodic, continuous and combined action.

By design Thermal equipment is divided into non-sectional, sectional, unmodulated and modulated.

Non-sectional equipment is characterized by different capacities and sizes, which makes it difficult to rationally place it in work areas and limits the possibilities of mechanization and automation of technological processes.

Sectional equipment involves the production of separate, easily replaceable and assembled sections with different capacities and technological capabilities. Sectional equipment allows the use of a single size - a module, for which in our country the unit M = 100 mm is accepted. The length and width of individual sections must be a multiple of this value. Typically, the width of floor equipment is 4M, height  850 mm. The exception is vertical ovens and baking ovens whose height is usually 1650 mm.

By degree of automation There are non-automatic, automatic and semi-automatic heating equipment. When operating non-automatic equipment, control over its safe operation and compliance with thermal conditions is carried out by maintenance personnel. In semi-automatic equipment, operational safety is ensured automatically, and thermal conditions are ensured manually. In automatic equipment, both are done automatically. Gas and electric heating equipment lends itself to the best degree of automation.

For domestically produced heating equipment, alphanumeric indexing is adopted.

The first letter indicates the technological purpose of the equipment: K - boiler, P - stove, F - deep fryer, W - cabinet, etc.

The second letter denotes one of the most important classification features: PS - sectional stove, KN - continuous boiler, KP - digester boiler.

The third letter means the type of energy carrier: KPT - solid fuel digester boiler, KNE - continuous electric boiler. Modular equipment is designated by the letter M at the end of the letter marking. For example, APESM is an electric sectional modular steamer

The numbers indicate the main standard sizes or technical and economic characteristics. For example. KPE-60 is an electric digester boiler with a capacity of 60 dm 3, KNT-200 is a continuous solid fuel boiler with a capacity of 200 kg/h.

Introduction

1. The meaning of universal thermal equipment

2. Classification of universal thermal equipment

3. Universal thermal equipment

3.1 Electric stoves

3.1.1 Plate PESM-4ShB

3.1.2 Plates PE-0.51 and PE-0.17

3.2 Gas stoves

3.2.1 PSGM-2Sh slab

3.3 Solid fuel stoves

3.3.1 Plate No. 1

3.3.2 Plate No. 21

3.4 Specialized devices

3.4.1 UOP-1 device for singeing poultry and game

3.4.2 Thermal electric apparatus ATE-0.73

3.5 Induction cookers

4. Combi steamers

5. Modern universal thermal equipment

Conclusion

List of used literature

INTRODUCTION

The technological process of cooking is a set of operations through which raw materials are converted into finished product. One of the main operations of the technological process is heat treatment, i.e. bringing to a state of culinary readiness, characterized by organoleptic indicators specific for each type of product: consistency, taste, color, smell.

To study the fundamental structural design of specific types of technological machines, the course work considers as examples domestically produced machines and mechanisms widely used in public catering establishments, which have the necessary and sufficient reference and information documentation and, in addition, form the basis of the fleet of universal thermal equipment of educational laboratories trade and economic universities of the country.

Cookers belong to universal thermal equipment with direct heating for cooking products in stove-top dishes. At public catering establishments, sectional modular plates (M1: 100) are in use. Module (M) is a value that is a multiple of the dimensions of the equipment. PESM type slabs are made of separate sections, from which sets are created, varying in power and dimensions.

The predominant direction in the design of stoves is the production of stoves, the dimensions of which are multiples of the new module (M1: 100), and the size of the frying surface corresponds to the dimensions of the functional containers. M: 100 slabs include PE type slabs.

The stoves are manufactured using electric or gas heating and stoves running on solid fuel. Depending on the type of fuel and energy used, the design of the stoves varies, but all stoves have common structural elements: the frying surface, the volume of the frying and heating cabinets.

Electric stoves are subject to a number of requirements established by the standard:

· the stove burners must be at the same level;

· the gap between adjacent burners must be at least 2.5 mm;

· the power of the burner should be regulated by batch switches;

· the number of switch stages must be at least three; and other requirements.

1. THE IMPORTANCE OF UNIVERSAL HEATING EQUIPMENT

The stoves are classified as universal (cooking and frying) heating equipment. Using stoves, you can carry out almost all types of culinary heat treatment of raw materials in public catering establishments (cooking, frying, baking, baking, etc.), as well as heat culinary products and keep them hot.

The versatility of the stoves and the ease of their maintenance are the reason for the widespread use of stoves in small catering establishments. Cookers as the main type of heating equipment are used in enterprises with a small flow of visitors and a small volume of products sold, when it is necessary to carry out both frying and cooking of products, as well as in enterprises selling branded and custom dishes (buffets, cafes, bars, restaurants, etc.) .d.). As auxiliary equipment, stoves are used in enterprises to conduct those culinary thermal processes that are impossible or impractical to carry out on specialized high-performance technological equipment.

The main working element of the design of any stove is a horizontal heated surface or a fire burner. The stoves are intended mainly for heat treatment of food products in cookware, less often - directly on the frying surface. The frying surface around the perimeter can be limited by an unheated surface, called the side, as well as handrails. The frying surface is attached to the body - the base, in which the frying and inventory cabinets can be placed.

The principle of operation of stoves with any type of energy supply is based on the transfer of heat from the medium being processed by thermal conduction through a multilayer dividing wall, which is a system of frying surface - stovetop cookware. In this case, there may be no cookware or frying surface as part of this system. In the first case, the product is subjected to heat treatment directly on the frying surface (frying pancakes, pancakes, scrambled eggs, etc.), in the second case, the flame or combustion products act directly on the bottom of the stovetop cookware.

You can install various cookware on the frying surface, but in any case, the stove must provide intense heating of the bottom of the cookware (tanks, baking sheets, containers, pans, etc.). Heating should be uniform and adjustable over time. At the same time, the design must ensure ease of installation, movement and removal of cookware from the working elements of the stove, as well as free and safe access to the internal volume of the cookware. In accordance with ergonomic requirements, the height of the frying surface and its width should not exceed 0.9 m.

Just a few decades ago, all operations for cooking food were carried out on stoves. Currently, along with stoves, the specialized equipment discussed in previous chapters (deep fryers, boilers, etc.) is widely used, the use of which makes it possible to reduce the time of thermal processing of products, improve the quality of finished products and working conditions for service personnel, and reduce energy consumption per prepared dish.

Currently, mainly sectional slabs are produced. Individual sections can be used as independent plates or connected into one plate with the required frying surface area.

2. CLASSIFICATION THERMAL EQUIPMENT

The technological versatility of the stoves, the possibility of using only part of their working surface at different temperature conditions and a fairly developed network of small, specialized and seasonal catering establishments determine the widespread use of these devices.

Modern stoves that equip enterprise kitchens are produced by both foreign and domestic manufacturers. They can be classified according to a number of characteristics.

· By type of energy carrier:

Electrical;

Gas;

Solid fuel.

· For use in the production process:

Using stovetop cookware;

For cooking directly on the frying surface;

For combined use (special coatings).

· By design:

Non-sectional and sectional (for installation in a line);

With round and rectangular burners (fixed and hinged);

With cast iron or glass ceramic burners;

Tabletop or floor-mounted (on an open stand or on a cabinet);

Oven with convection (with or without steam humidification) or without convection.

· By type of heating elements in electric models

With a closed heating element (spiral) inside a collapsible cast iron burner;

With heating element on the bottom side of the cast iron burner;

With heating element inside a non-separable cast iron burner;

With an open heating element (spiral) on the underside of the glass-ceramic burner;

With IR generators and (halogen heaters) on the underside of the glass-ceramic burner;

With inductors on the underside of the glass-ceramic hob (induction hobs).

· By type of heating elements in gas models:

With open burners;

With closed burners;

With a combined work surface.

3. UNIVERSAL THERMAL EQUIPMENT

3.1 Electric stoves

Electric stoves have a simpler design than stoves operating on other energy sources, and provide sectional activation of the frying surface.

Electric stoves differ in the number and shape of burners, power, and the presence or absence of ovens.

3.1.1 Plate PESM-4ShB

The stove is 4-burner, has a frying cabinet and sides (Fig. 1).

The PESM-4ShB slab has a frame structure. The base of the slab is a frame mounted on 4 height-adjustable supports. Cladding panels are attached to the frame.

Rice. 1. Plate PESM-4ShB:

1 – adjustable supports; 2 – oven door; 3 – TPKP-1 switches; 4 – sides; 5 – dial of temperature sensor-relay T32; 6 – signal lamp; 7 - control Panel; 8 – frame

To collect spilled liquid during operation of the stove, there is a tray located under the burners.

To remove vapors generated during cooking of products in the cabinet, a tube with a damper is provided, the handle of which is usually located on the control panel.

Design features of PESM type slabs

PESM-4 plate. The design of this stove is similar to the design of the PESM-4Sh stove, but in PESM-4 there is an inventory cabinet-stand instead of an oven.

PESM-2 and PESM-2K slabs. These stoves consist of one unified block with two burners and do not have an oven. The first stove has rectangular burners, the second - round.

Plates PESM-1N and PESM-2NSH. These plates are designed for direct frying of pancakes and pancakes on a frying surface. The fire surface is made up of one (PESM-1N) or two (PESM-2NSh) standardized lifting blocks with rectangular burners. The frying surface is limited on three sides by sides, and under the burner there is a tray for collecting excess fat from the burners. The PESM-2NSh stove additionally has an oven similar to the cabinet of the PESM-4Sh stove.

Tabletop small-sized slabs

Plates PNEK-2 and PNEN-0.2. Tabletop small-sized stoves are designed for installation in enterprises with a bar service method.

3.1.2 Plates PE-0.51 (PE-0.51-01) and PE-0.17 (PE-0.17-01)

Electric stoves of type PE-0.17 and PE-0.51 are intended for heat treatment of semi-finished products in functional and other containers in public catering establishments. The dimensions of the burners (530 x 325 mm) correspond to the dimensions of the main type of functional container.

PE-0.51 and PE-0.17 slabs are installed on a common truss together with other devices. If these plates are intended for individual installation, then their designations are PE-0.17-01 and PE-0.51-01.

Plate PE-0.51-01

Designed for heat treatment of semi-finished products in functional and other containers at catering establishments.

The design of these slabs meets the requirements of the standards.

Plates PE-0.51 and PE-0.51-01 (Fig. 2) consist of three rectangular burners. Using adjusting bolts, the burners are installed in such a way that their working surface is in the same plane as the front and rear tables. To regulate the power of each burner in stages, switches are provided in the stove, the handles of which are located on front panel. Using the switch, low, medium and high heat are obtained by setting the switch knob to position “1”, “2” and “3” respectively. To turn off the burner, the switch knob is set to position “0”.

The switches are located in a special compartment covered by a panel. The compartment contains a block of terminals and electrical wires. The input ends of the burner spiral are connected directly to the switch terminals. Lack of intermediate electrical connections helps to increase the reliability of the slabs. The remaining three sides of the slab are covered with cladding. The burner is heated by a closed heating element, where the coils are placed in insulating beads and placed in the grooves of the burner. Using adjustable legs, the working surface of the stove is installed in a horizontal position. When installing the stove separately from other types of equipment, side boards can be attached to its side surface for the safety of operating personnel and greater convenience.

Plate PE-0.17-01

Designed for heat treatment of semi-finished products in functional and other containers.

PE-0.17-01 slabs are installed on individual stands, which come complete with the slabs.

The PE-0.17-01 stove has one burner of the same dimensions as the PE-0.51 stove. The area of its frying surface is 0.17 m2.

The PE-0.17 and PE-0.17-01 plates are similar single-phase current devices and are designed to operate from a 220 V mains voltage. The PE-0.17 and PE-0.17-01 plates have a side edge surface, in the middle part of which a hole can be cut to install a water valve with a rotating tube. Slab containers can be filled through this valve and pipeline tap water. If necessary, the burner and side table can be swapped so that the burners are on the left and the side table is on the right. This is done during installation.

Rules for operating electric stoves.

Before starting work, check the sanitary condition of the stove, the condition of the cast iron burners of the frying surface, remove the tray and wipe it. All facings and tables must be firmly reinforced, and the handles of switches and temperature sensors must be tightly secured. Turn on the stove by turning the knobs of switches and temperature sensors-relays. In this case, only the required number of burners is turned on 10–15 minutes before loading them begins. The oven is turned on 20–30 minutes before it starts loading. To quickly warm up the stove to working condition, turn on the burners and the cabinet to the highest heating level.

After heating the food to a temperature of 80–90°C, the burners are switched to medium or low heat. In this case, the temperature of the product increases due to the heat accumulated by the burner, as well as due to its sufficiently high temperature at a medium or low heating stage. With medium heat, the temperature on the burner surface is 350–380 “C, with low heat – 220–230 °C. Regulating the power of the burners during operation ensures more correct conduct of the technological process of cooking and energy savings. Operating unloaded burners at maximum power leads to a reduction in their service life and to unreasonably high energy consumption.

When operating the stoves, special attention should be paid to the condition of the frying surface, which should be flat, smooth, without cracks and be flush with the side surface. The frying surface should be loaded as much as possible. Unloaded burners are turned off.

The bottom of the pan should be flat and fit tightly to the surface of the burner. If there is an uneven bottom, the transfer of heat to it from the frying surface is deteriorated due to a layer of air that has low thermal conductivity. At the same time, the heating time of the contents of the cookware and energy consumption increase. Stovetop cookware should not be high: this leads to an increase in the cooking time of its contents. It is advisable to use cookware with a height of no more than 0.8 times its diameter.

During operation of the stoves, you should avoid getting liquid on the heated burners, otherwise the burner may crack. In addition, spilled liquid quickly evaporates and can cause burns, and if it gets onto the tray, it can cause moisture in the electrical insulation of the burner. Fat spilled on the burner will ignite and can also cause severe burns. It is very difficult to extinguish flammable grease; the burners overheat and fail.

A large amount of spilled liquid can cause a short circuit in the electrical communications of the stoves. Therefore, cookware must be filled to no more than 80% of its volume and the tray must be systematically wiped. It is not recommended to cook broths and first courses on the stove. For this purpose, digester boilers are used, the efficiency of which is much higher than the efficiency of stoves. Boiling water and hot water must be prepared in boilers with an efficiency of more than 90%. To use the heat accumulated by the burner, turn it off a few minutes before the end of work.

Before turning on the oven, inspect it and check the door spring. The open door should have a stable horizontal position, and the closed door should be pressed tightly against the cabinet body. After this, the handles of the temperature sensors and relays are set to the required temperature, and the upper and lower heating switches are set to maximum heating. On sectional modular slabs, the warning lamps light up. Warming up of the cabinet to the upper specified temperature limit is determined by turning off the signal lamps.

At the end of the work, the switch handles are set to the “O” position, and the temperature sensor-relays are set to “Off”.

After cooling, the surface of the burners is cleaned of burnt food. Then the painted outer surfaces of the plate are cleaned and wiped, and the chrome parts are wiped until shiny. The tray is washed with hot soda solution and dried.

It is forbidden to leave the stove switched on unattended and do not clean the stove while it is on. At least once a month, an electrician must check the electrical part of the stove, including the reliability of grounding and the condition of the starting and control equipment.

3.2 Gas stoves

Gas stoves are divided into stoves with a continuous frying surface and hotplates. The latter are not used in catering establishments. Stoves with a continuous frying surface are manufactured in separate sections, from which, depending on the type and capacity of the enterprise, a slab with the required frying surface area can be assembled.

Currently, only sectional gas stoves of the PSGM-2Sh and PSGM-2 types with a continuous frying surface are produced.

Modulated sectional gas stove PSGM-2Sh

The PSGM-2Sh stove (Fig. 3) has a block of burners and an oven.

The body is made in the form of a frame, covered with cladding and supported by height-adjustable legs. The burner block consists of two combustion chambers. Each chamber is covered with cast iron flooring, the upper part of which is the working (frying) surface of the stove. Each chamber is equipped with an injection multi-nozzle gas burner with a tubular nozzle (Fig. 3) and secondary emitters made of refractory ceramics. Under the combustion chamber there is a retractable tray designed to collect liquid spilled on the burners.

In the front part of the burner block there is an instrument compartment, which contains pipelines, gas valves, automation elements, and a piezoelectric ignition unit. The instrument compartment is closed with a hinged door, on the front of which there are control handles for the gas valves.

Combustion products are removed from each combustion chamber through independent flues, which are combined into a common chimney attached to the rear wall of the stove.

Automatic safety of the burner block for heating and frying surface provides: control over the presence of flame on the burners; impossibility of igniting the main burners without first igniting the igniters, cutting off the gas supply to the burners when the pressure in the network drops below the set one, as well as when the impulse line is depressurized.

The stove's oven consists of a retractable chamber and a right side instrument compartment.

The oven is a double-walled box, the internal volume of which forms a working chamber. The chamber contains a sensitive element (thermal bulb) of the thermostat.

The desired temperature in the chamber is set by the thermostat dial located on the front panel. Upon reaching working chamber At the set temperature, the burner automatically switches to low gas flow.

Under the working chamber of the oven there is an injection multi-nozzle gas burner with a tubular nozzle. Gas combustion products pass through the gap between the inner walls of the box, heating the working chamber of the cabinet.

To observe the burner flame, there is a hole in the oven floor covered with a lid.

The cabinet is equipped with a hinged door, the tight fit of which is ensured by a spring device. Vapors from the cabinet are discharged through a special channel located at the top of the door; The channel cross-section is regulated by a valve.

The automatic safety and control system ARB-1, installed in the oven, performs the same functions as the automation of the burner block, and, in addition, interacting with the thermostat, automatically maintains the temperature in the working chamber of the oven at a given level.

The schematic diagram of gas supply to the PSGM-2Sh stove is shown in Fig.

Rules for operating gas stoves. Before starting work on gas stoves, ventilate the room and check that all gas taps are closed. Then open the damper on the chimney and check the draft: if it is missing, you cannot work on the stove. Ventilate the oven by opening its door. Next, open the primary air supply regulators, and after 5-6 minutes close them and open the tap on the gas supply pipeline.

The burners of the burner block are turned on by pressing the start button of the automatic shut-off valve AB-1. As a result, gas begins to flow to the igniters of both burner blocks. Then press the piezoelectric ignition button, which lights up the stationary igniters of both chambers. Ignition of two igniters is also required if only one burner will work. After 30-45 seconds from the moment the gas ignites on the igniters, the gas automatic button is released. The main burners are ignited after their gas taps are set to the “Open” position. To operate one burner, open one tap. The temperature on the burner surface is regulated by turning the gas taps to an intermediate position between “Closed” and “Open”.

After ventilating the oven, before igniting its burners, set the required temperature using a thermostat and ignite it in the same way as igniting the burners of the frying surface. The cabinet heating is adjusted automatically. Upon reaching the set temperature, the thermostat with the automation unit switches the cabinet burner to the minimum gas flow. After the temperature in the cabinet decreases, the burners again switch to maximum mode, etc.

After finishing work, close the burner taps and the general gas tap in front of the apparatus. Clean the stove floor and cabinet daily from food debris, wash with warm water and soap, then rinse clean water and wipe dry. To prevent the burners from clogging, they are washed monthly with a weak soda solution, and the stove body is also washed. The tightness of the taps and the ease of their rotation are checked during technical inspection. Then the taps are lubricated.

To reduce gas consumption, it is necessary to use stove-top cookware with a bottom that fits well to the surface of the burner; fully load the frying surface; do not use tall cookware; fill the dishes to 0.8-0.9 of its volume.

3.3 Solid fuel stoves

Solid fuel stoves have low efficiency, since during their operation there are large heat losses from mechanical and chemical underburning, as well as from exhaust combustion products. When using solid fuel, rooms are polluted, heating control becomes difficult, and warehouses for fuel storage are required. It is advisable to use these stoves where cheap local fuel is available. Public catering establishments use locally made solid fuel stoves. These include slabs No. 1, 21.

The stoves have a combustion device, a frying surface, lining and lining, as well as frying and heating cabinets.

The frying surface is made of rectangular cast iron tiles that have a smooth working surface and a ribbed one on the firebox side. The sizes of flooring tiles and their number vary; arrange the tiles in one or two rows. On the longitudinal sides, each tile has protrusions - folds, with the help of which the tiles are connected when laying. To prevent deformation of the tiles when heated, they are laid with a temperature gap that compensates for the linear expansion of cast iron.

Ovens are made of steel sheets and are located in the stove body under the frying surface. The top of the ovens is heated by combustion products coming directly from the firebox and having a high temperature. To prevent the upper walls of the cabinets from overheating and burning out, they are coated with a layer of clay 10-20 mm thick.

The bottoms of the cabinets are made retractable to provide access to the lower flue ducts when cleaning them.

Around the cast iron deck, all fire plates have a side surface made of broadband steel and laid flush with the frying surface. The width of the sides, depending on the size of the slab, can be from 100 to 300 mm. There are handrails around the side surface to protect workers from burns.

Plate No. 1 has a body assembled from four metal sheets and lined with inside red brick. In the upper part of the stove there is a frying surface made of twelve cast iron tiles, laid in two rows, with an area of 4.5 m2. A side surface is attached around the cast iron decking. The stove has two ovens with a sliding bottom and one thermal one. At the end of the stove there are two fireboxes with grates and an ash pan. When the stove is operating, flue gases from the firebox enter the upper flue, heating the frying surface from below and the cabinets from above. There is a gate in the flue that can be used to turn off the heating cabinet. Then the gases descend into the lower flue and move in the opposite direction, heating the cabinets from below, after which they are sent to the cutting bur and further into chimney.

Plate No. 21 Available in two types: No. 21a and 21b.

Plate No. 21a has schematic diagram, similar to the diagram of stove No. 1, but it does not have a heating cabinet; in addition, it has only one combustion chamber and one flue system. The area of the frying floor is 2.04 m2.

Stove No. 21b has a central location of the combustion chamber. On both sides of it there are ovens, washed by gases moving to the hog, and then into the chimney. The central location of the combustion chamber reduces the uneven temperature distribution on the surface of the stove, but fuel loading and ash unloading are carried out directly in the hot shop hall. This dramatically worsens the sanitary and hygienic conditions of the hot shop. The dimensions of the slab are the same as slab No. 21a.

Rules for the operation of solid fuel stoves. Before starting work, check the draft, the condition of the grate and ash pan, and if necessary, remove ash from the ash pan. Check the condition of the furnace doors and cabinet doors, open the gate.

The fuel is loaded evenly, it is ignited and the air supply is regulated using the ash pan door. Monitor the combustion process, periodically adding fuel. For normal operation of the stove, you should clean the flues from ash and soot at least once a week, for which, when cleaning the upper flue, remove the tiles of the cast iron flooring, and when cleaning the lower flue, pull out the bottom of the cabinet. If the cabinets do not have a retractable bottom, the lower flue is cleaned through special hatches. If there is a long break in the operation of the stove, before lighting it, you should warm up the chimneys by burning a hog in the hatch a small amount of paper, shavings. The draft is regulated using gates and the ash pan door.

The frying surface of the stove must be smooth, even, and clean. Deformed burners are not allowed.

3.4 Specialized devices

Specialized ones include apparatus and devices for searing poultry and game, sautéing and poaching vegetables, etc.

UOP-1 device for singeing poultry and game(Fig. 4) operates on gas heating and is used for singeing hens, chicks, hazel grouse, black grouse, etc. in catering establishments.

The device consists of a frame 1 , closed on three sides with cladding. A cover is attached to the top of the frame 2, which has a hole for connecting to exhaust ventilation 7. A rotating disk is installed in the center of the lid 3, to which eight hooks are attached 4 for securing carcasses. In the middle part of the frame there is a retractable tray 9 for collecting waste during scorching. On the right front frame pillar there are brackets for installing a singe burner 8 and igniter 5. The burner is connected to the automatic safety unit using a flexible hose 6 AB type.

The opal burner consists of a manifold on which there are four nozzle holes with a diameter of 1 mm. The mixing tube is made in the form of a pipe with a mesh flame stabilizer. The locking device consists of a spring-loaded valve, a rod with a seal, and a lever. The shut-off device is mounted in the burner handle. When you press the lever, the rod pushes the valve away from the seat, opening the passage for gas. When the lever is released, the valve is pressed tightly against the seat by the spring, and gas access to the burner is stopped. A reflector is mounted on the front side of the handle, providing protection for the hand from open flames.

The room in which UOP-1 is installed must have supply and exhaust device and natural light.

Productivity with a carcass weight of 1.5 kg - 40-60 pcs./h; thermal power - 11700 W; dimensions - 900x700x1800 mm, weight - 100 kg.

Rice. 4. UOP-1 device for singeing poultry and game:

A- incision; b- scheme

Thermal electric apparatus ATE-0.73 designed for sauteing chopped vegetables (onions, carrots) and poaching vegetables (carrots, cabbage) in catering establishments.

The device consists of a bowl (inner boiler), around which a casing (outer boiler) is located. The bowl and casing are connected to each other by welding. The space between the bowl and the casing is filled with thermal insulation. A block of electric heaters is attached to the bottom of the bowl, which is covered from below with a heat-insulating layer. The boiler casing is mounted on axles, which rest on two pedestals. On the first cabinet in front there is a control panel, and inside the cabinet there is a panel with electrical equipment for turning on heating elements and an electric motor for driving a worm gear that tilts the bowl. On the first cabinet there are also two temperature sensor-relays: a bowl preheating sensor and a heating element emergency shutdown sensor. On the bottom sheet of the casing there is an electric motor, a bevel gear and an agitator drive shaft. When the mixer is turned on, the scrapers mix the vegetables being sautéed, which eliminates the possibility of them burning. The location of the electric motor and stirrer drive in the casing does not prevent the bowl from tipping over. The stirrer drive mechanism rotates along with the bowl. The bowl of the device is closed with a lid. The bowl lid rotates around a fixed axis of rotation and can be installed at any angle ranging from 0 to 90°. Before tilting the bowl, set the lid to a vertical position: if this is not done, the mechanism for tilting the bowl will be blocked.

3.5. Induction cookers

Just a couple of decades ago, it would have been impossible to imagine that there could be a raw egg on one part of a switched-on stove burner, and fried eggs on the other (Fig. 5). Only illusionists could demonstrate such tricks. The advent of electric stoves inductive principle heating made the incredible obvious...

Rice. 5. Amazing properties induction hob

Thanks Faraday

The phenomenon of electromagnetic induction was discovered by Michael Faraday in 1831. Probably, the first experiments of the brilliant Englishman, which demonstrated the appearance of an induced current in a conductor located next to another current conductor, without direct contact between them, “through the air,” also seemed to many a circus trick . It would take decades for electromagnetic induction to fully operate in transformers and electric motors, becoming the basis of the world of electricity.

The first induction hob was proposed by AEG back in 1987, but at first it did not find widespread use, both because of the high cost and because of the wary attitude of consumers towards the new heating principle. The spread of induction kitchen appliances went through professional channels: the restaurant business placed high demands on the quality and speed of food preparation, and the costs of purchasing such expensive equipment were justified here.

And the costs were indeed considerable: the first induction hobs were several times more expensive than glass-ceramic hobs, despite the fact that they used the same glass. However, subsequently, induction appliances were significantly improved, and today their price is only slightly higher than the price of glass-ceramic hobs.

Induction hobs are taking their first successful steps and Russian market, included in the product range of almost all leading manufacturers of built-in kitchen appliances.

Energy from the bottom of the pan

In glass-ceramic stoves with a conventional burner (spiral, belt or halogen), heat travels the following way: first, the heating element of the burner heats up, then the heating zone of the glass-ceramic coating of the stove, and the bottom of the cookware is heated from the surface of the glass (Fig. 6a). Induction heating technology is different in that heat occurs at the very bottom of the cookware (Fig. 6b). Where does it come from?

Rice. 6. The difference between conventional (a) and induction (b) heating methods

Under the glass cover of the plate there is a copper coil through which a high-frequency electric current flows (Fig. 7). According to the laws discovered by Faraday, the magnetic field of this current, penetrating the bottom of the dish, induces in it - you guessed it - electric currents. The bottom of the pan is not a long wire, but a disk, so the currents in it move in a circle, and do not flow “in line.” These eddy electric currents spinning in the bottom of the pan heat the bottom, and with it the food (Fig. 8).

Rice. 7. Induction hob

Rice. 8. Induction heating principle

There is only one condition that must literally be strictly observed: in order for the induction hob to work, the bottom of the cookware must be made of a material with clearly defined ferromagnetic properties. Each of us tested materials for the presence of such properties in childhood, when we received a magnet in our hands: it did not stick to some objects, but to others it stuck very readily: these were ferromagnetic materials. Under high magnification, one could see areas of natural magnetization (domains) in a section of such material. In an alternating magnetic field, the direction of magnetization of these areas often changes, due to which heat is released in the bottom of the dish: the energy of the magnetic field turns into heat (Fig. 9).

Rice. 9. Domain structure of the ferromagnetic bottom of the cookware

In this case, no heat transfer occurs through the glass ceramics. If the glass remains warm at the end of cooking, it is only because it was heated from the bottom of the pan, and not vice versa. Can be done interesting experience, placing a sheet of paper between the glass and the dishes: the scrambled eggs will fry, but the paper will not burn (Fig. 10). The most spectacular version of this experiment, which is shown by some demonstrators of household appliances, is performed with a banknote. Try it yourself!

Rice. 10. Experiment with a sheet of paper

What kind of cookware is suitable for an induction cooker? Naturally, only one whose bottom has ferromagnetic properties, for example:

Stainless steel cookware with ferromagnetic bottom;

Aluminum cookware with ferromagnetic bottom;

Cast iron cookware.

But dishes made of copper, aluminum, heat-resistant glass and other non-magnetic materials are useless for such a stove.

Pros of induction

Thanks to the shortest path for converting electrical energy into heat, induction cookers have a number of advantages over their competitors: they heat up quickly and consume less energy.

Induction cookers can do things that they can’t do at all. ordinary slabs. For example, for a short time (usually up to 10 minutes) “transfer” the power of one burner to the adjacent one. All modern induction cookers are equipped with this function, called “Booster”. It is also called the intensive heating function.

In order for the burners to “share” power with each other, they are grouped in pairs (by the way, this is why there are no 3- or 5-burner induction hobs). Each pair has a leader - the so-called main burner, and a slave - the dependent burner. For two of them, say, 3600 W of power is allocated. In nominal mode, the main burner consumes 3000 W. But if the housewife turns on the “Booster” function, then the burner will temporarily take away another 600 W from the dependent burner and produce all 3600 W of total power. In Fig. 11 such a pair are, in particular, the front left (main) and rear right (dependent) burners.

Rice. 11. Booster function (AEG-Electrolux)

Induction hobs from a number of manufacturers (for example, AEG-Electrolux) are equipped with fairly powerful burners, so that a dependent burner, which was operating, say, at a power of 1400 W, can give 800 W to its main partner, and in the meantime continue to work on the remaining 600 W.

Another example of a powerful induction hob is the vario-panel VI 411 from Gaggenau (Fig. 12). This product of the “domino” format has only one burner, but it does not need the “Booster” mode: the burner itself, without any partner, produces power up to 3500 W, which allows you to use a Chinese WOK frying pan on it, which, as you know, requires a strong heat. That's what induction can do! Replace gas burner high power is no joke.

Rice. 12. Vario panel VI 411 (Gaggenau)

Induction hobs are able to recognize the presence of cookware with a ferromagnetic bottom on their surface: without such cookware, they simply will not turn on. In order for the burner to turn on, it is usually necessary to cover at least 70% of its area with dishes, and it is not so much the overlap area that is important, but the amount of ferromagnetic material above the burner. For example, on hobs Teka indicator light “U” lights up if the cookware placed on the panel has a diameter of less than 80 mm (Fig. 13).

Rice. 13. Pot indicator (Teka)

Induction panels can even adjust the diameter of the eddy current generation zone. The panel sensors will “adjust” the diameter of the heating zone to the diameter of the cookware, if it is within the limits acceptable for a given burner (Fig. 14).

4. COMBI STEAMERS

The combi oven was first introduced to the world in 1976, when German company RATIONAL invented and released its first model of the device. The advent of such equipment literally revolutionized food preparation.

The combi oven combines the capabilities of a convection oven and a steamer, significantly optimizing work in the kitchen. Compared to its predecessors, the combi steamer had greater power, capacity and, at the same time, had smaller dimensions. A lot has changed since then. Combi steamers have become more complex in their internal structure, easier to handle and operate.

Today, the combi oven can rightfully be called the heart of a professional kitchen. It alone is capable of replacing several types of equipment at once - a stove, an oven, a convection oven, a tilting frying pan, a food kettle, a deep fryer, etc.

A special feature of combi steamers is the ability to retain all the beneficial substances in the prepared products. Using a combi oven will allow you to use your equipment as efficiently as possible. With one single device you can bake, fry, steam, blanch and much, much more. This is truly a “stove orchestra”.

This work presents brief information about the technical aspects of the design of a combi oven. Here you will learn about design features the device, how the cooking process is carried out, as well as operating rules that will help you work correctly with this equipment. Detailed technical description combi steamers are presented in special technical literature.

Technical description of the combi oven

Depending on the method of steam generation, combi steamers are divided into boiler (with a steam generator) and injection (water is injected into a turbine.

The type of control of a combi steamer can be mechanical, electromechanical and electronic (computer), which determines the difference in the price of the equipment.

Combi steamer control panel

It is the basis of the control system for all machine functions. The main difference between panels from different manufacturers lies mainly in design. For various types In catering establishments, combi ovens offer, as a rule, three types of panels, and the buyer himself decides what to choose. The more complex the control panel, the more auxiliary functions it has, the higher the price of the combi oven.

Mechanical control type

Mechanical type of control - the panel is easy to operate and does not intimidate personnel with an abundance of buttons and indicators. It has a limited range of combi steamer functions.

Electromechanical control type

Electromechanical control type – relatively easy to operate. Combines mechanical control knobs with touch buttons. Includes many functions that can expand the capabilities of the device. This type of control contains additional indicators - temperature, time, climate, etc.

Electronic control type

In the electronic (computer) control type, the control panel is similar to a personal computer with a liquid crystal display. All functions of the combi oven (setting temperature, climate, cooking time, etc.) are displayed on the display. Although seemingly complex at first glance, upon closer examination it turns out to be extremely simple. And it simplifies the process of controlling the device as much as possible. An important feature of a good combi oven is clear controls, what is called an “intuitive interface” (especially if the menu is not Russified). High-tech but expensive solution - touch screen. All combi steamers are made of food grade stainless steel.

Working chamber of a combi oven

It is a semi-hermetic chamber with rounded corners. The chamber becomes airtight due to the tight fit of the rubber seals on the body of the device to the door of the combi oven. Air convection distributes heat evenly throughout the entire working chamber, maintaining the same temperature at different levels. Inside the working chamber are located; fan, around it (usually ring) heating elements or gas heating elements. At the bottom there is a drain hole for condensate.

Combi oven door

The glazed door allows you to observe the cooking process in the working chamber. The ovens are equipped with double glass doors, while the inner glass is thermally inert with a cooling air recirculation channel. This design minimizes heat emission during external environment. The circular principle of door opening makes it possible to wash both glasses on both sides and also prevents the formation of condensation. There are doors whose inner glass is treated with a special grease-repellent compound to make it easier to clean the combi steamer after use.

Doors There are different types of combi steamers. The operating principle of a standard locking device (the so-called rotary principle) is as follows: when the door is closed and the handle is turned to the locking position, the rods, due to the movement of the mechanism, come out of their main hidden position and engage with the corresponding fasteners on the body of the combi oven. Thanks to this, the door closes quite tightly and ensures the tightness of the working chamber.

Quite often there are models of combi steamers that use a push-button door closing principle. In this case, the door presses the locking button and thus closes hermetically. The lever closing principle is that the lever located on the door is captured by a locking device on the wall of the machine.

The bottom of the working chamber is made in the form of a bathtub with a recess and a drain hole connected to the sewage system. The door water collector is a small metal box that serves to collect condensed moisture from the combi oven door when it is opened. This is quite a useful addition. Condensation does not fall on the floor, but is removed through a special chute into a tray.

Additional functions

The combi oven may have such additional functions, like quickly cooling the chamber before opening the door. The combi oven has the ability to prepare food using temperature probe(thermal needle), with the help of which the temperature in the core of the prepared product is monitored. Using this method, you do not need to set the cooking time, just set the temperature of the finished product.

Food will not be cooked longer than necessary. Sometimes suppliers draw customers' attention to the number of touch sensors in a temperature probe. Multi-zone temperature probes are considered the most effective. It determines the temperature at several points, and regardless of whether the temperature probe is installed correctly, it gives correct readings.

Reversible (multi-directional) fan - creates uniform circulation of hot air throughout the chamber, and, therefore, uniform heat distribution. Thanks to the presence of several fan speeds, you can prepare even the most delicate dishes. Adjusting the oven power (1/2 power) will save energy when the working chamber is not fully loaded. Special leveling feet allow you to firmly install the combi steamer on any surface, in an exact horizontal position.

Types of combi steamers by capacity and dimensions

Small combi steamers

These include devices whose capacity is designed for 2-6 GN 1/1 gastronorm containers.

Medium combi ovens

These are combi steamers with a capacity of 10 to 12 GN 1/1 gastronorm containers, as well as devices for 6 GN 2/1 gastronorm containers.

Large combi ovens

Large-capacity combi steamers include machines designed for up to 20 GN 1/1 gastronorm containers, as well as 10-, 12- and 20-capacity machines using GN 2/1 gastronorm containers.

Install the gastronorm containers into the working chamber of the machine on guides. In most combi ovens, the guides for installing gastronorm containers are a single removable structure. This was done for ease of maintenance, sanitary processing of the working chamber, as well as for the possibility of installing structures using special carts.

Operating principle of a combi oven

Combi steamers allow you to perform up to 70% of the total number of all possible heat treatment operations, and thereby replace 40% of thermal equipment. The circulation of hot air and steam separately or in combination allows the use of various ways food preparation; frying, baking, steaming, stewing, poaching, baking and regeneration. The main operating modes of a combi oven are convection, steam cooking, as well as a combined cooking option when steam and hot air are used simultaneously.

Convection is the circulation of hot air inside the working chamber, which occurs under the influence of the fan. Due to the tightness of the working chamber, the circulating air is drawn in by the fan and re-driven through the heating elements, due to which the working chamber of the combi oven is heated quite quickly to the set temperature.

Temperature control is carried out by a thermostat. The advantages of circular heating elements compared to straight ones are that when heated, all the heat generated is removed due to the rapid circulation of air through them. With such a scheme for thermal processing of products, there is a real possibility of reducing losses by up to 30 percent.

Vaporization. Steam in the combi oven chamber can be generated using two different systems.

Combi steamer boiler system

The boiler room is the most common steam generation system.

The water is heated in a steam generator located in the inside of the combi oven. The boiler is a flask in which the heating element is located. With sufficiently rapid boiling and evaporation, steam enters the working chamber through a special valve. Some chefs consider the boiler system to be an outdated solution, energy-intensive and bulky. On the other hand, the boiler system is considered to be more accurate.

Calculating how much steam needs to be added to the chamber is much easier than calculating how much water to add so that it turns into the required volume of steam. When working on boiler machines, as a rule, only one problem arises, which, however, is quite simple to solve. It is necessary to connect the combi steamer to the water main through a special water softener, which will increase the service life of the boiler.

To fully protect boiler heating elements from scale formation, most manufacturers of combi steamers offer special liquids for cleaning boiler systems from scale. Cleaning liquid is poured through a special hole in the upper part of the combi oven, after which the device is started in cleaning mode, and after a few minutes the boiler is cleaned.

Boiler machines are quite expensive, which is why global manufacturers have developed injection combi steamers that have not lost their basic functions and at the same time become cheaper.

Combi steamer injection system

Steam is generated directly in the working chamber.

In combi ovens with an injection steam generation system, water is supplied through a small tube to the center of a rotating turbine. A high-speed turbine disperses water into tiny particles with a vortex flow, which evaporate on circular heating elements and fill the working chamber with steam.

In terms of its performance characteristics, the injection system is practically no different from the boiler system. When operating in combined mode, just like in boiler combi steamers, you can regulate the steam supply. Along with boiler combi steamers, injection models are actively occupying their position in the professional kitchen.

Operating instructions for the combi oven

1st rule of operating a combi oven

Preheat for about 10-15 minutes at a temperature 30-40°C above operating temperature. If you do not preheat, the edges of the food may become dry and the overall cooking time will be slightly longer. Preheating is especially important at the very beginning of work. In addition, it is necessary when the oven is at maximum load or when the product is loaded chilled or frozen.

2nd rule for operating a combi oven

Loading and unloading. If the load is too dense, the overall cooking time will increase and the food may not have a crispy crust. When loading, the oven door must be opened for a minimum time so that the climate in the working chamber does not undergo significant changes.

Carefully monitor the correct closing of the door - loose closure leads to burnout of the sealing gasket, disruption of the thermal regime and changes in the cooking technology.

When opening the door, do not put your face close to the working chamber for at least a few seconds - you can get burned by the hot steam.

3rd rule for operating a combi oven

Combi steamers are washed in two ways depending on their type. Some manufacturers equip their models with special automatic washing systems. Such a system can be left running overnight and the clean combi steamer can be turned on in the morning. The second option is a regular hand wash using detergents.

Automatic washing

Its effectiveness is highly questionable due to the enormous consumption of water and detergents for one washing cycle. Unfortunately, none of the manufacturers of combi steamers can guarantee absolutely complete high-quality washing of their equipment in automatic mode. Of course, it cannot be said that after this, the combi oven will not be clean enough, but at the same time, the so-called dead zones will still have to be washed manually.

However, the main problem that we have to face is still water consumption. If you have a meter in your establishment, then you will see that the combi steamer requires 20 - 100 liters per automatic washing cycle. Don't forget about the expensive detergents, offered by manufacturers as a paid add-on. However, anyone who is ready to purchase a combi oven from serious and reputable manufacturers is unlikely to think about wasting water. Moreover, thanks to the efficient operation of the machine, in the end it will more than pay for itself.

Semi-automatic washing

Semi-automatic and hand wash produced with a set of additional devices and tools. Devices include showers, which are offered by most manufacturers; products include all kinds of iron brushes, washcloths, as well as special fat-dissolving substances.

To facilitate the washing process, turn on the steam mode for 15 - 20 minutes before starting - this helps soften fatty deposits. Then the working chamber is treated with a special solution. Then you need to wait 10 - 15 minutes until the composition is absorbed, and rinse it off in the same steam generation mode.

Places that remain dirty are cleaned with brushes. Many manufacturers do not recommend using scrubbing agents to wash their cars. To wash the combi oven manually, they recommend using felt cloths instead of iron brushes.

4th rule of operating a combi steamer

Service maintenance. For flawless operation of the equipment for a long time, it is better to conclude a service agreement immediately after purchase, and preventive inspection of the equipment must be carried out at least once a month.

5. MODERN UNIVERSAL HEATING EQUIPMENT

Imported electric stoves supplied to Russia are designed for cooking, frying and heating foods in functional and other containers.

The most popular among domestic catering establishments are electric stoves from the company “AngeloPo” (Italy), which are available in two- and four-burner versions, with rectangular burners. In both two- and four-burner stoves, one burner is rated at 4,000 watts and the rest are rated at 3,000 watts. A special feature of these stoves is the presence of a simmerstat on each burner (a device for monitoring and regulating the set surface temperature).

Electric stoves from Falcon (Great Britain) can be produced either with cast iron burners or combined ones, where a solid burner is combined with two round, less inertial and more economical burners. The surfaces of the plates are polished, which allows for maximum intensification of the process of heat transfer from the burners to the contents kitchen utensils and reduce heat loss. The burner heating switch is six-position; the burners have enhanced thermal insulation.

Along with the considered slabs, special mention should be made of the Vitro-Express slabs produced by Küppersbusch (Germany). New in these plates are: electronic system“Sensormatic” container identification; glass ceramic burners; automatic heating when placing the container on the stove; automatic switching off of heating when removing the container from the stove; compliance with European standards; the presence of two temperature zones on the surface of the stove during the frying process; the presence of holes in the plates for the purpose of installing small grill grates. Glass-ceramic burners, having the same heating element power as stoves with cast iron burners, heat up five times faster, and when turned on again, 20-30 seconds faster compared to the first turn on. In terms of heating speed, Vitro-Express stoves are comparable to gas stoves. These plates are designed for direct frying on glass ceramics. The thermophysical properties of glass ceramics guarantee high quality of the fried product and the speed of its preparation at an energy consumption of approximately 30% less than when carrying out the same operation on conventional frying plates.

The range of combi steamers from the famous German company “Rational” is represented on the market by 2 main models: SelfCooking Center and CombiMaster. CombiMaster is a model with an electronic-mechanical (analog) control panel. The CombiMaster combi steamer is equipped with a showering device, an impeller stop within 5 seconds after opening the door, and an automatic program for descaling the steam generator.

SelfCooking Center is the flagship of the line. The combi oven is equipped with the SelfCooking Control system, has an electronic control panel, a Russified menu, the ability to program in Russian, 5 fan speeds, the ability to connect to a computer via USB port for monitoring operating modes, the CalcDiagnose system for monitoring and cleaning the combi steamer boiler, a temperature probe (probe) with 6-point measurement, a door drain with constant water drainage even when open door, automatic system CleanJet cleaning. It is worth noting that these combi steamers have gas and electric versions. Available as an option for navy and execution for special voltage (customer voltage).

Combi steamers “Convotherm” are machines with big amount functions. Despite this, they are extremely simple to operate. The Press&Go system allows you to press a single button to launch a program for preparing almost any dish from the proposed 250 recipes included in the combi oven program. In addition to this, the client himself can enter recipes for his own signature dishes into the program.

The model range of combi steamers “Convotherm” is represented by the OES (injector type) and OEB (boiler type) series.

OES series of combi steamers: electronic control panel, recessed door, programs in Russian, recipe book (100 ready-made recipes), shower, 380V.

OEB series of combi steamers: electronic control panel, recessed door, Press&Go function (symbols), programs in Russian, recipe book (100 ready-made cooking recipes), probe, shower, auto reverse, 380V.

Additionally: accessories and options for combi steamers, such as the CONVOClean automatic cleaning system, probe for OES series combi steamers, a set of cleaning products. Combi steamers are manufactured in gas and electric versions.

CONCLUSION

Just 10 years ago, the only alternative to a gas stove could be an electric stove. The burner consisted of a cast iron “pancake” and a spiral. It took an extremely long time to heat up – up to 10 minutes. When the temperature changed, the disk became deformed; its service life rarely exceeded 5 years. Energy consumption was unreasonably high: it took 5 kW to heat a liter of water. In general, this “damn” turned out to be lumpy...

Today it is possible to cook on glass-ceramic stoves hob, induction cookers, and the most universal heating device is the combi oven. Combi steamers were invented in 1976, when people first came up with the idea of combining a steamer and a convection oven in one unit. During this time, combi steamers managed to significantly improve their design, acquiring “electronic brains” almost at the level artificial intelligence and become the most fashionable equipment among domestic restaurateurs.

The combi oven is rightfully considered the heart of a modern professional kitchen. With just one machine you can fry, bake, steam, blanch, etc., i.e. cook almost any dish, with the possible exception of soups and a number of specific dishes. It is believed that one combi oven can replace 70% of traditional heating equipment - stove, oven, broiler, grill, boiler, frying pan, fry-top, etc.

The advantages of combi steamers compared to other equipment are that:

· when cooking meat, the weight loss of the product is reduced by 60% compared to cooking it on the stove;

· when preparing vegetables and side dishes, the volume of boiling is 100% less (while the products fully retain their nutritional properties and the natural balance of mineral salts and vitamins);

· fat use is reduced by 95%;

· electricity consumption is reduced by 60%. In addition, there is no need to keep the combi steamer constantly on, because reaching operating mode will take a maximum of 5 minutes;

· water consumption is reduced by 40%;

· cooking time is reduced by 30-50%;

· space saving: a combi steamer, designed for 10 gastronorm containers, functionally replaces a stove with a heated surface area of 1.6 sq. m., while the area occupied by the combi steamer is 0.81 sq. m.

An important nuance: combi steamers are much more convenient for staff than conventional kitchen equipment. There is no need to constantly monitor the cooking process - stir the dish, look into the oven, move the lid, turn the food, etc. - everything is monitored by the electronic brain of the device (in models equipped with an intelligent system). Built-in intelligent system independently recognizes the product size, loading volume and determines the requirements determined by the specifics of its processing. Cooking time, temperature, as well as the ideal climate in the cooking chamber are automatically calculated individually for each specific case, taking into account the specified final characteristics of the dish. As a result, it is possible to reduce the number of staff in the kitchen while simultaneously increasing the quality of prepared dishes, which will allow for significant economic benefits from the introduction of this equipment.

LIST OF REFERENCES USED

1. Botov M.I. Thermal and mechanical equipment of trade and public catering enterprises: a textbook for beginners. prof. education / M.I. Botov, V.D. Elkhina, O.M. Golovanov. – 2nd ed., rev. – M.: Publishing Center “Academy”, 2006. – 464 p.

2. Mogilny M.P. Equipment for public catering establishments. Warm equipment: tutorial/ M.P. Mogilny, T.V. Kalasheva, A.Yu. Balasanyan, ed. M.P. Mogilny.- M.: Akadamia, 2004.-191 p.: ill.

3. Equipment for catering establishments: Guidelines to completeness coursework for students of specialty 260501 “Technology of catering products” / Compiled by: N.V. Shishkina. – Cheboksary: CHKI RUK, 2007. – 16 p.

4. Thermal and mechanical equipment of public catering establishments: a textbook for secondary vocational education. – Rostov n/a: Phoenix, - 478с: ill.

5. Uleysky N.T. Mechanical and thermal equipment of public catering enterprises / N.T. Uleysky, R.I. Uleyskaya. – Rostov n/a: Phoenix, 2000

Thermal equipment is used for thermal processing of products, as a result of which physical, chemical and biochemical changes occur in the products. Products change in weight, color, volume, their organoleptic properties improve, but their shelf life worsens due to the destruction of bactericidal substances contained in raw foods(for example, in eggs). Thermal equipment is used in hot, confectionery, flour shops and distribution.

Thermal equipment is classified according to the following criteria: technological purpose; type of heat sources; operating principle; heating method; degree of automation, etc.

By technological purpose equipment is divided into universal and specialized. Universal equipment includes sectional kitchen stoves and combined stoves. Specialized equipment is divided into: cooking equipment (boilers, autoclaves, coffee makers, etc.); frying and baking (pans, deep fryers, cabinets, grills, etc.); water heating (water heaters, boilers); auxiliary or dispensing for dispensing food (bain-marines, heating racks, etc.). Specialized equipment has significant advantages over universal equipment: it allows you to obtain higher quality products; use equipment with higher efficiency; reduces fat consumption when making cutlets, schnitzels, and pies; reduces cooking time; significantly reduces energy consumption for cooking.

By heat sources(types of energy carrier) thermal equipment is divided into electric, gas, fire (solid and liquid fuel) and steam. Depending on the energy carrier used, the devices have different design heat generating devices.

By heating method There are thermal equipment with direct heating, indirect heating, and also in the form of contact devices. With direct heating, heat is transferred from the heating medium to the thermally heated product through a dividing wall (electric stoves, boilers). With indirect heating, heat is transferred from the heating medium to the heated product through an intermediate coolant - saturated water steam (cookers, frying pans). In contact devices, heat is transferred from the coolant to the heated product as a result of their direct contact (steam ovens, electric stoves).

To cook products using the volumetric heating method, devices are used in which the products are heated in an electromagnetic field of ultra-high frequency (microwave devices).

By operating principle Thermal devices are divided into continuous and periodic devices. Continuous apparatuses are characterized by the fact that the loading and heat treatment of products, as well as the unloading of finished products into them, is carried out simultaneously (continuous boilers, conveyor frying oven, etc.). Products are first loaded into batch apparatuses and cooked, and then unloaded after cooking (cookers, stoves, etc.).

By degree of automation There are non-automated devices (solid and liquid fuel) and automated ones, in which the operation of the equipment and control over the heat treatment mode are carried out in the device itself (gas and electric boilers and braziers, boilers, etc.).

When operating non-automated equipment - boilers, stoves, boilers operating on fire heating - control over its safe operation and regulation of the technological process of cooking is carried out by the cook. This type of equipment includes kitchen stoves, solid fuel boilers. When operating equipment on gas (boilers, stoves), its safe operation is controlled by automatic devices, and the technological mode is adjusted manually. When operating equipment with electrical heating, the processes of monitoring safe operation and compliance with the thermal regime in the chamber are carried out automatically. This type of equipment includes electric boilers, bakers and ovens, various braziers, etc.

By constructive solution Heat devices are classified into non-sectional and sectional, modulated and modulated.

Non-sectional heating devices have different dimensions and designs; their parts and assemblies are not unified, and they are installed individually, without taking into account interlocking with individual sections of other devices in order to obtain a block of devices of the required power and performance.

The design of modular devices is based on a single size - a module. In this case, the width (depth) and height to the working surface of all devices are the same, and the length is a multiple of the module. The main parts and components of these devices are as unified as possible.

The domestic industry produces sectional modulated equipment with a module of 200±10 mm. The width of the equipment is 840 mm, and the height to the working surface is 850+10 mm, which corresponds to the basic average anthropometric data of a person.

Further improvement of thermal equipment is based on the production of sectional devices for functional containers, which most fully corresponds to the task of reducing the share of manual labor when cooking. This equipment meets international standards for modules, functional capacities and containers. The length and width of such equipment are multiples of the M module, equal to 100 mm, the height to the working surface is 850 or 900 mm.

Sectional modulated equipment has certain advantages. Equipment lines are located near the wall (along the perimeter) or in the main way (in the center of the room). Equipment maintenance is carried out only from the front side. When placing equipment linearly, the consistency of the technological process is ensured, while the efficiency of equipment use is significantly increased. The introduction of modulated equipment facilitates the standardization and unification of units and parts of devices, which helps to simplify their operation, repair and installation, as well as its phased modernization. Due to the widespread unification of components and parts, the cost of equipment during its manufacture is reduced. Local supply and exhaust ventilation is installed above all modular devices.

To inform specialists about new types of domestic equipment produced by productivity, type of energy carrier, intended purpose, year of manufacture, indexation of thermal equipment in accordance with GOSTs has been adopted in Russia. Indexing is based on the alphanumeric designation of equipment.

The first letter corresponds to the name of the group to which these devices belong, for example, stoves - P, boilers - K, cabinets - W, etc.

The second letter corresponds to the name of the type of equipment, for example, sectional - C, digestive - P, continuous - N.

The third letter corresponds to the name of the energy carriers, for example steam - P, gas - G, electric - E, solid fuel - T.

The number separated from the letter designation by a hyphen corresponds to the standard size or main parameter of this equipment: frying surface area, number of burners, number of ovens, boiling water capacity, boiler capacity, etc.

The fourth letter M is introduced into the indexing of sectional modulated equipment - modulated.

For example, KPE-60 is an electric digester boiler with a capacity of 60 dm 3; KNE-25 is a continuous boiler with a capacity of 25 dm 3 /h.

Currently, electric sectional modulated stoves are produced, which are divided into plates for cooking products in cookware and plates for cooking products directly on the frying surface. The first types of slabs include PESM-2K, PESM-4Sh, PESM-4ShB, etc., and the second types include PESM-1N, PESM-1NSh, etc. Non-sectional slabs include EP-7, EP-8, EPM-ZM and etc.

These model abbreviations are deciphered as follows: PESM-2K - electric sectional modulated stove with two round burners;

PESM-4N is a sectional modulated electric stove with four burners for direct cooking of products on the stove.

PESM-4ShB is a sectional modulated electric stove, four-burner, with a cabinet and sides for moving cookware.

PNEK-2 - electric stove for heating in a stovetop dish, with two round burners.

PNEN-0.2 - stove for direct frying on the work surface, burner area 0.2 m2, etc.