2. CLASSIFICATION OF HEATING EQUIPMENT
Technological versatility of the plates, the ability to use only part of their working surface at different temperature conditions and a fairly developed network of small, specialized and seasonal enterprises Catering cause 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.
· By use in production process:
Using stovetop cookware;
For cooking directly on the frying surface;
For combined use (special coatings).
· By constructive solution:
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. Cladding panels are attached to the frame.
Rice. 1. Plate PESM-4ShB:
1 – adjustable feet; 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 designed as a lifting table with two burners rectangular shape. For each burner on the front front panel a batch switch TPKP-1 is installed, with which the degree of heating is regulated: weak, medium or strong, 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 is a control panel with two switches, two warning lamps and a T 32 temperature sensor-relay for automatic maintenance in a chamber at a given temperature.
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 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 wide range European equipment; · warranty and post-warranty service. Conclusions As can be seen from the above, all companies supply a wide range of technological equipment for restaurants, carry out installation and commissioning, and provide warranty and post-warranty service. But some features can be highlighted, 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; - refrigeration chambers, or lari; - cabinets; - shelving; - ...
Lesson 73-73. Classification of thermal equipment according to technological purpose, source of heat and methods of its transfer.
Thermal equipment for processing products is classified according to heating method, technological purpose, and heat sources.
By heating method equipment is divided into equipment with direct and indirect heating. Direct heating is the transfer of heat through a dividing wall (stove, boiler). Indirect heating is the transfer of heat through an intermediate medium (steam-water jacket of the boiler).
By technological purpose heating equipment is divided into universal (electric stove) and specialized (coffee maker, bakery cabinet).
Depending on the heat source Thermal equipment is divided into electric, gas, fire and steam.
Thermal devices can also be classified according to the principle of operation - continuous and periodic.
According to the degree of automation, thermal equipment is divided into non-automated, which is controlled by a service worker, and automated, where control over safe operation and the heat treatment mode is ensured using automatic devices of the thermal apparatus.
In public catering establishments, heating equipment can be used both non-sectional and sectional modulated.
Non-sectional equipment - This is equipment that varies in size, design and architectural design. This equipment is intended only for individual installation and working with it, without taking into account blocking with other types of equipment. Non-sectional equipment requires significant production space for its installation, since maintenance of such equipment is carried out from all sides.
Sectional modulated is called equipment that is produced in the form of separate sections from which it is possible to assemble various technological lines. It has uniform dimensions in length, width and height.
All heating devices have an alphanumeric indexing, the first letter of which corresponds to the name of the group to which the heating device belongs, for example, boiler - K, stove - P, cabinet - Ш, etc. the second letter corresponds to the name of the type of equipment: digester - P, continuous actions - N, etc. the third letter corresponds to the name of the coolant: electric - E, gas - G, steam - P. The numbers indicate the parameters of heating equipment, for example KPP-160 - a digester boiler, steam, with a capacity of 160 liters.
Heat sources
Fuel and its composition. Fuel is complex organic compound, capable of releasing a significant amount of thermal energy during combustion.
Based on their state of aggregation, fuel is divided into solid, liquid and gaseous. TO solid fuel include firewood, peat, coal and oil shale. Liquid - oil and its products - gasoline, kerosene, fuel oil and heating oil. To gaseous – natural and artificial gas.
The composition of the fuel includes combustible (carbon, hydrogen, sulfur) and non-flammable (nitrogen, ash, moisture) elements. Oxygen is a non-flammable element, but supports the combustion process.
Firewood has a low combustion temperature and is considered a local fuel. Peat is a product of incomplete decomposition of organic substances of plant origin with excess moisture and very little air access.
Coal is a high-calorific fuel, has a high carbon content, low moisture content and a small amount of volatile substances.
Oil shale – layered rock, used as a low-calorie fuel; It is recommended to use them after processing or near mining sites.
The main type of liquid fuel used at P.O.P. is heating oil. Natural combustible and artificial gases are used as gaseous fuels, which are superior in quality to all other types. Advantages of gas – high efficiency, the ability to use automation, gas will not pollute the atmosphere. Disadvantages - the gas is poisonous, so improper handling of it leads to accidents.
Electric heating elements. The operation of electrical equipment is based on conversion electrical energy into thermal with the help of a conductor. This uses the property of conductors to heat up when an electric current passes through them.
Currently, only metal conductors made of nichrome or fechral in the form of a spiral are used in electrothermal devices.
By design content electric heaters with metal resistance are divided into three main groups: open, closed (with air access) and hermetically sealed (without air access).
Exposed heating elements represent nichrome spirals, placed in ceramic beads or placed in the grooves of ceramic panels. They have an increased danger, therefore P.O.P. are practically not used.
Enclosed heating elements consist of heaters placed in an electrical protective shell, which protects them from mechanical damage. They are used in electric stoves and electric frying pans.
Hermetically sealed tubular heaters (TEHs) have been widely used in electrical equipment used in P.O.P.
The heating element is made in the form of a seamless tube made of carbon steel with an anti-corrosion coating. Inside the tube there is a spiral pressed into the insulation. Heating elements have different configurations depending on the location of their installation and the design of the heating equipment.
Heating elements are durable and versatile. They can be immersed in water (boiler, bain-marie, food kettle), in oil and fat (broiler, deep fryer), and also placed in the air (fry chamber, heating cabinets).
Lesson 75-76. Characteristics of the main heating methods. Security automation. Rules for safe operation.
Safety precautions during the operation of thermal equipment depend on the type of energy carrier, its parameters, as well as the technological purpose.
The safety of thermal equipment must be ensured by the design of the devices, the use of all necessary instrumentation, safety and protective devices, strict compliance with the relevant instructions when operating heating 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 separate ways 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 apparatus.
According to the heating method, a distinction is made between contact thermal devices and devices with direct heating. 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.
Based on their design, heating 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 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.
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.
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.
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 is it classified? volumetric methods heat treatment?
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 different 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.
Humid air: bakery cabinets.
Requirements for coolants.
From a technical and economic feasibility applications, 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, 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: lower heat transfer coefficient, uneven temperature field along the heat exchange surface, high thermal inertia of the apparatus, which makes it difficult to regulate thermal regime heated environment.
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, varied 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 physical constants. They have high boiling points and relatively low solidification temperatures. 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 when high temperatures As 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 heating 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 in order to ensure almost full coverage 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.
Thermal equipment for processing products is classified according to the following main characteristics: heating method, technological purpose, heat sources.
According to the heating method, the equipment is divided into equipment with direct and indirect heating. Direct heating is the transfer of heat through a dividing wall (tile, boiler). Indirect heating is the transfer of heat through an intermediate medium (steam-water jacket of the boiler). According to technological purpose, heating equipment is divided into universal (electric stove) and specialized (coffee maker, baker).
Based on heat sources, heating equipment is divided into electric, gas, fire and steam.
According to the degree of automation, thermal apparatuses are divided into non-automated ones, which are controlled by a service worker, and automated ones, where control over the safe operation and heat treatment mode is provided by the thermal apparatus itself using automation devices.
In public catering establishments, heating equipment can be used as non-sectional or sectional, modulated.
Non-sectional equipment is equipment that differs in size, design and architectural design. Such equipment is intended only for individual installation and operation, without interlocking with other types of equipment. Non-sectional equipment for its installation requires significant production space, because Maintenance of such equipment is carried out from all sides.
Currently, the industry is mastering the serial production of sectional modulated equipment, the use of which is advisable in large public catering establishments. The advantage of sectional modulated equipment is that it is produced in the form of separate sections, from which various production lines can be assembled. Sectional modulated equipment has uniform dimensions in length, width and height. Such equipment is installed linearly along the perimeter or in the center of the room, and the installed section helps to increase labor productivity and the overall culture in production.
GOSTs have been developed and approved for all types of thermal apparatus, which are mandatory for all factories and enterprises associated with the production or operation of equipment.
GOST specifies information about the device: name, indexing, parameters, safety, industrial hygiene and industrial sanitation requirements, completeness, as well as requirements for transportation, packaging and storage.
All thermal devices have an alphanumeric indexing, the first letter of which corresponds to the name of the group to which this thermal device belongs. For example: boiler-K, cabinet - W, stove - P, etc. The second letter is the name of the type of equipment: digesters - P, continuous - N, etc. The third letter is the name of the coolant: electric -E, gas -G, etc. The numbers indicate the main parameters of thermal equipment. For example: KPP -160 is a steam digester boiler with a capacity of 160 liters.
Today, it is difficult to imagine the kitchen of a restaurant, cafe, or ordinary dining room without a wide variety of equipment: deep fryers, boilers, steamers, stoves, pasta makers and much more. Scientific and technological progress played a big role here, making huge changes in food preparation technology. Only equipped with last word kitchen equipment provides a variety of menus, fast and high-quality customer service.
And it is with the installation of heating equipment in the kitchen that any business in the catering industry begins.
Equipment installed in kitchens is divided into groups according to the following criteria:
Based on how kitchen appliances heat up, they are divided into three types: 
Thermal equipment is divided into two types according to technological purpose:
All thermal devices can be divided:
Equipment is classified according to heat sources and can be:
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The stove is an invariable attribute of any kitchen. It served cooks well even when there was no other heating equipment in the kitchen.
Modern stoves are:
This is a universal equipment capable of replacing 70% of thermal kitchen equipment and carry out almost all operations for heat treatment of products.
Such equipment is: 
According to the method of steam generation, combi steamers are:
There are such devices different sizes.
Combi steamers have a number of advantages over other types of heating equipment:
According to the method of program control, combi steamers are:
The name comes from the French word saucepan, cauldron.
These are heating cabinets for keeping ready meals hot for some time.
They can be designed separately for first and second courses, or universal.
Food warmers heat and maintain the temperature of food in two ways:
Each method has its own advantages.
In mermen: 
For steam:
There are different types of food warmers:
Devices can also be:
Depending on the materials, food warmers are:
A steamer allows you to steam dishes without using oil or fat. This is the healthiest way to cook.
Steamers are:
Electric steamers have many functions:
Both types of steamers have several tiers-baskets for cooking and a container for water.
For the kitchens of modern catering establishments, properly selected equipment is the basis of business.
Good equipment– these are high-quality prepared dishes, which means a good reputation for the establishment.
To select the right equipment, you need to consider the following:
You definitely need to get acquainted with technical characteristics selected equipment.
Cooking is an art, as in any form of art, in cooking there is a plan, there is its embodiment. And help you walk this path - from concept to implementation - on modern kitchen must thermal equipment.
