What equipment is called thermal. Thermal equipment. Classification of thermal equipment. Fundamentals of thermal processing of food products
By technological purpose thermal devices are divided into cooking (digestion boilers, steamers, electric cookers, coffee makers), frying and baking (ovens, baking and pastry cabinets, frying pans, deep fryers, grills), multifunctional (cookers, microwave ovens, combi steamers), water heating (water heaters and boilers ) and devices for keeping cooked food hot - devices for distributing lines (bain-marie, thermal display cases and cabinets, thermoses, thermal containers).
Depending on the type of energy carrier, all thermal devices for public catering are divided into two main groups: electric and gas. For operation in the "field" conditions, fire equipment is produced that runs on solid fuel - wood, coal, shale, etc.
In electric thermal devices, the main element is an electric heater, in which electrical energy is converted into thermal or electromagnetic field energy. The main advantages of electric energy include: simplicity and compactness of electric energy converters into thermal energy, simplicity and reliability of control of electrothermal devices, the possibility of prompt and accurate accounting of electricity consumption, good sanitary and hygienic conditions in production, relatively high efficiency of the devices.
In gas thermal devices, natural, artificial or liquefied gas is used as an energy carrier. The advantages of gas appliances include good sanitary and hygienic indicators, the possibility of automatic control of the thermal regime and a high coefficient of performance (COP). The disadvantages include the ability of combustible gases to form an explosive mixture with air, which implies special conditions for their operation.
According to the method of heating, contact thermal devices and devices, which are surface heat exchangers with direct and indirect heating.
Thermal devices, in which the product is processed directly on the heating surface, are called conductive. Frying surfaces and grills operating on this principle are increasingly called contact.
According to the structure of the work cycle thermal devices, used in public catering, are divided into devices of periodic and continuous action.
By geometric shape thermal devices are subdivided into non-sectional modulated (having different dimensions and a cylindrical shape, which does not allow such equipment to be installed in line with other devices without gaps) and sectional modulated rectangular shapes, the design of which is based on a single size - a module (such equipment is developed for installation in line, where the determining dimension is depth, for example, thermal electric lines 700 of the Italian company Magepo and 900 of the Slovenian company KOGAST).
All thermal devices regardless of the technological purpose and design solution, they consist of the following main parts: working chamber (surface), heat generating device, apparatus body, thermal insulation, casing, base, instrumentation, automatic control devices and fittings.
The working chamber is intended for thermal processing of foodstuff. Its shape and dimensions depend on the technological purpose of the apparatus (reservoir, fryer bath, combi steamer chamber, heating surface or frying pans). It can be mobile and immobile.
Thermal insulation reduces the heat loss of the device to the environment and is made in the form of layers of special materials on the outer surface of the working chamber.
The casing is used to protect the insulation from the effects of air moisture and destruction and gives the device an aesthetic appearance. The base serves to mount the body of the apparatus and is most often made in the form of cast iron, duralumin or plastic of various shapes.
Control and measuring devices and automatic control devices, as well as fittings, are used to turn on, turn off, control the operation of the apparatus, regulate the thermal regime and safe operation of the apparatus.
Today, the kitchen of a restaurant, cafe, ordinary dining room is hard to imagine without a wide variety of equipment: deep fryers, boilers, steamers, stoves, pasta cookers and much more. Here, scientific and technological progress played a big role, making huge changes in the technology of cooking. Only the kitchen equipped with the latest technology 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 field of catering begins.
Classification of thermal equipment
Equipment installed in kitchens is divided into groups according to the following criteria:
- heat sources;
- technological purpose;
- heating method.
According to how kitchen appliances heat up, they are divided into three types: 
- with direct heating (surface), when heat is transferred through a separating wall; such devices include stoves, boilers and much more;
- with mixing of the heat source with the heated medium (water heaters);
- with direct influence of a heat source on the product, for example, steamers.
Thermal equipment is divided by technological purpose into two types:
- universal: for example, a stove;
- specialized (single-purpose): e.g. coffee maker, deep fryer.
All thermal devices can be divided:
- for steaming or in liquid;
- for baking and frying on a hot surface, in a hot air environment, in cooking oil, in infrared radiation;
- for combined cooking processes: blanching, stewing, baking, poaching;
- for heating ready-made products;
- to keep them hot for a while;
- for defrosting.
Equipment is classified according to heat sources and can be:
- electrical;
- fire;
- steam;
- gas.
Industrial heating equipment for catering establishments
Serving dishes is the culmination of the art of cooking. From now on, the secret of Professor Preobrazhensky's hot appetizers is no longer a secret.
Induction cookers are a new word in kitchen appliances. The presence of such a stove in the catering kitchen will significantly speed up the preparation of dishes and facilitate the work of cooks.
Characteristics of industrial gas stoves, description of their types, functions and principles of operation. Overview of advantages and disadvantages.
The article talks about the equipment that is necessary for the production of pizza in catering establishments, about what ovens should be, what is included in the concept of main and auxiliary equipment
Characteristics of baking, oven ovens; description of their types, functions and principles of operation. Use of various devices for baking and baking
Do you always want to cook pasta quickly and effortlessly? Then you just need a pasta cooker - functional, reliable and easy to use. There are both restaurant and home models on the market.
Do you want to diversify the menu of your establishment with healthy food, but do not know where to get the recipes? Don't worry, come visit us, we can help.
Cooking kettles are used in almost every catering establishment. They allow you to cook food in large quantities, which significantly saves time and allows you to work in a fairly fast mode.
It is harmful to eat fried food, unless it is cooked on professional equipment, which will preserve the appearance of the product and its beneficial properties. What is the secret of frying surfaces, how to choose them correctly and what to look for
It will not be difficult for a professional cook to cook many different dishes at the same time if he has a cast-iron or steel assistant in the form of an industrial electric frying pan.
In catering establishments, one cannot do without such equipment as a boiler. They are presented in different models. When choosing devices, it is necessary to pay attention to their quality, as well as technical characteristics.
A convection oven is indispensable for a mini-bakery, cafe and restaurant. It mainly prepares bread and other pastries, although the range of functions of the combi steamer is much wider. Let's try to figure out how to choose it correctly, so as not to overpay and not miscalculate
A real cooking computer makes the job of cooks easier, but to choose the right one, you should pay attention to important parameters. Let's see what can interfere with the workflow and, conversely, increase efficiency
Any visitor, entering a cafe or an ordinary dining room, wants to see the assortment offered in all details, and the employee of this institution wants his workplace to be comfortable enough, while it is important for everyone that the dishes are hot and tasty. All this can be done with the power distribution line.
The proofing cabinet is a real help for the professional baker and confectioner. But how to choose the right reliable equipment so that it serves for a long time and you don’t have to worry about the dough
The electric stove is the main kitchen equipment with many functions built into it. Therefore, it is important for the owner of a catering establishment to know the advantages and disadvantages, what to consider when buying, what are the technical characteristics of well-known models
Are you planning to open your own mini-bakery or pastry shop? Then you should think about purchasing quality equipment. And we will help you with this!
Do you want rice for pilaf and sushi to always turn out tasty and crumbly? Take a look here, we'll show you what you need
A modern catering establishment cannot afford to feed a visitor not only with cold food, but also with food that had to be warmed up several times. Therefore, in each kitchen, food warmers are installed ─ special devices for storing dishes at the right temperature.
Thinking of opening a small cafe or diner? Or maybe your goal is a chain of restaurants throughout the city? In any case, you can't do without this miracle device.
In modern catering establishments, it is impossible to do without a multifunctional desktop thermal showcase. About what types it happens, what manufacturers offer, what should be considered when buying such a showcase, is described in this article.
Types of thermal equipment
Plates
The stove is an indispensable attribute of any kitchen. She regularly served the cooks even when there was no other heating equipment in the kitchen.
Modern plates are: 
- gas;
- electrical;
- induction.
This is a versatile piece of equipment capable of replacing 70% of thermal kitchen equipment and to carry out almost all operations for the thermal processing of products.
Such equipment is: 
- electrical;
- gas.
According to the method of steam formation, combi steamers are:
- injection: at certain intervals, moisture is injected onto the electric heater tube;
- boiler rooms: have a special steam generator;
These devices come in different sizes.
Combi steamers have a number of advantages over other types of heating equipment:
- there is no need to constantly turn the products during cooking;
- you can cook several dishes at once;
- smells do not mix from different dishes;
- food cooks faster;
- useful qualities are preserved in products;
- products are less boiled and fried;
- in one chamber, dishes are cooked in several ways at once;
- less energy costs.
According to the program management method, combi steamers are:
- electronic;
- mechanical;
- combined.
The name comes from the French word saucepan, pot.
These are thermal cabinets for keeping ready meals hot for a while.
They are designed both separately for first and second courses, and universal.
Food warmers heat and maintain the temperature of dishes in two ways:
- water;
- steam.
Each method has its own advantages.
For mermen: 
- precisely maintain the set temperature;
- the temperature is the same over the entire surface;
- food does not burn.
For steam:
- food warms up quickly;
- the food warmer heats up completely;
- saves electricity.
Marmites are:
- floor;
- desktop.
Devices can also be:
- motionless, standing in a permanent place;
- movable, mounted on a trolley.
Bain-marie according to materials are:
- ceramic;
- metal;
- glass.
Steamers 
The steamer allows you to cook meals without the use of steamed oil and fat. This is the healthiest way to cook.
Steamers are:
- electrical;
- steamers-pans.
Electric steamers have many functions:
- timer;
- setting the required temperature;
- steam distribution system.
Both types of double boilers have several tiered baskets for cooking and a water tank.
The importance of choosing the right equipment
For the kitchens of modern catering establishments, properly selected equipment is the basis of the business.
Good equipment means well-prepared dishes, which means that the establishment has a good reputation.
To choose the right equipment, consider the following:
- institution profile;
- approximate number of visitors per day;
- kitchen area;
- staff qualifications;
- financial opportunities.
Be sure to first familiarize yourself with the technical characteristics of the selected equipment.
Cooking is an art, as in any kind of art, in cooking there is a plan, there is its embodiment. And to help go this way - from conception to implementation - in a modern kitchen should be thermal equipment.
1. Classification of equipment of thermal shops
The equipment of thermal shops is divided into three groups: basic, additional and auxiliary.
Main the equipment is used to perform heat treatment operations and includes furnaces, heating installations, cooling devices (hardening tanks, hardening machines, cold treatment equipment, etc.). The classification of the main equipment of thermal shops is shown in Figure 1.1.
Rice. 1.1. Classification of the main equipment of thermal shops
To additional equipment includes equipment for straightening and cleaning parts (straightening presses, pickling baths, sandblasting and shot blasting machines, washing machines, etc.). The classification of additional equipment for thermal shops is shown in Fig. 1.2.
Fig 1.2. Classification of additional equipment of thermal shops
Auxiliary equipment includes carburettor and controlled atmosphere preparation units, quench fluid coolers, sanitary equipment, overhead and slewing cranes, monorails with electric hoists, roller tables, conveyors, conveyors, etc. The classification of auxiliary equipment of thermal shops is shown in fig. 1.3.
Fig 1.3. Classification of auxiliary equipment of thermal shops
Furnaces and heating installations are classified according to their technological purpose, according to the type of thermal energy, according to the method and degree of mechanization, according to the use of various media during heating.
By technological purpose furnaces and heating devices are divided depending on the operations for which they are intended, into annealing, hardening, tempering, carburizing, etc.
By type of fuel or thermal energy used furnaces and heating devices operate on liquid, gaseous fuels and electricity.
By method and degree of mechanization furnaces are divided into pusher, conveyor, carousel, drum and others. These ovens may have devices for manual loading and unloading of products, for automatic unloading, etc.
By the use of various media for heating furnaces and heating devices are classified into furnaces with controlled atmospheres (neutral, carburizing), furnaces-baths with molten salts and metals.
2. The main equipment for heating materials and products
2.1. Furnace indexing
First letter index indicates the type of heating. The letter adopted for electric ovens FROM(resistance heating), for fuel stoves - letter T(thermal flame) or letter H(heating flame).
Second letter The furnace index indicates the main design feature of the furnace. The following main designations are accepted: H– fixed hearth furnace; D- a bogie hearth oven; W– mine (round); L- tunnel; G- hood; E– elevator (furnace with lifting hearth); T- pusher;
To– oven with conveyor hearth; E– oven with overhead conveyor; R– oven with roller hearth; YU– walking hearth oven; And– pulsating hearth furnace; B- drum; BUT- carousel (with a rotating hearth or vault);
I- pit stove; SCH– slot furnace; At- methodical (blacksmithing).
B (bath) - the second letter of the index for furnace-baths and electrode-salt baths.
Third letter The index of ovens indicates the nature of the environment in the workspace. For electric resistance furnaces, the following designations of atmospheres are accepted: O– oxidizing; Z- protective; AT– vacuum; H- hydrogen; BUT- nitrogen.
Third letter index for ovens-baths is indicated: M- oil; G- molten metal, salt or alkali, and for fuel furnaces - indicates the nature of the environment in the working space: O- oxidizing (that is, ordinary furnace); Z- artificial (protective, non-oxidizing, for cementation, etc.).
fourth letter index indicates the individual characteristic features of the furnace. The following designations are accepted: BUT- the furnace is included in the unit, that is, it can be aggregated with a hardening tank and other equipment; AT- vertical arrangement of the furnace (in furnaces of circular cross section) or vertical movement of products (in mechanized furnaces); AND- grooved under the furnace; To- well furnace (periodic action) or annular hearth (in furnaces with a rotating hearth); T- plate hearth (in furnaces with a rotating hearth); M– the furnace is mechanized; H- Continuous furnace (drum); P- Batch oven (drum).
The numbers after the letters with a hyphen indicate the dimensions (in decimeters) of the working space of the furnace (or the dimensions of the muffle, retort).
For furnaces with a rectangular section of the working chamber, the first digit indicates the width of the hearth, the second - the length of the hearth, the third - the height of the chamber (or the loading window, if the height of the window is less than the height of the furnace chamber).
For round furnaces (shaft, well, etc.), the first digit indicates the diameter of the chamber, the second - the length of the chamber.
For rotary hearth ovens, the first number indicates the outer diameter of the hearth, the second the inner diameter of the hearth, and the third the width of the hearth.
The numbers indicating the dimensions of the hearth chamber, window and retort are separated by dots.
The limiting temperature of the furnace (in hundreds of degrees Celsius) is given in the denominator (through a slash).
For fuel stoves, next to the number indicating the temperature of the stove, a letter indicating the type of fuel is put through a hyphen: G– natural or other gas; M– oil or other liquid fuel, for example, the stove index.
SKZ-12.70.01/7 reads as follows: electric oven, with a conveyor hearth, with a protective atmosphere, hearth width 12 dm, hearth length 70 dm, chamber height 1 dm, temperature limit 700 °C.
The index of the furnace TTZA-8.72.8.5 / 9.5-G is read as follows: fuel furnace, pusher, with a protective atmosphere, aggregated, hearth width 8 dm, hearth length 72 dm, chamber height 8.5 dm, temperature limit 950 °С, on gas fuel.
Thermal equipment of catering establishments is classified according to the following main features:
by technological purpose;
- according to the method of heating;
- according to the heat source;
- according to the principle of work;
- by constructive decision;
- Degree of automation.
By technological purpose distinguish between universal and specialized thermal equipment.
The universal equipment includes such equipment on which all types of heat treatment can be performed. This is most fully consistent with various types of stoves. Relatively recently, a new group of heating cabinets has appeared that allows for many types of heat treatment, including steaming, frying in dry and wet steam, stewing, blanching, baking, etc. Such cabinets are called combi steamers. Conventionally, they can also be attributed to universal thermal equipment.
Specialized equipment is divided into cooking, frying, hot water and auxiliary.
Cooking includes various types of digesters, 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, hot drink makers, etc.
Auxiliary equipment includes thermal equipment designed to maintain the temperature of finished products during distribution and sale of finished products: food warmers, heat racks, dispensers, etc.
According to the heating method thermal equipment is divided into contact and surface.
An example of contact equipment is steam cookers, ovens and bakers, deep fryers, etc., in which the product is heated by direct contact with a heat carrier - steam, hot air or fat. The contact equipment also includes heat exchangers. Such equipment is characterized by high performance due to the fact that the heating of the product occurs simultaneously and evenly over its entire surface.
Surface heating equipment is divided into direct and indirect heating equipment.
In equipment with direct heating, the heat is transferred through the separating 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 heat carriers - water, steam, mineral oil, etc. This method of heat exchange is used in some types of cooking pots and frying pans, in which the intermediate heat carrier is located in a closed cavity between the heat source and the working chamber. This creates a more uniform temperature field, but has a greater thermal inertia.
By heat source Distinguish fire, gas, steam and electric thermal equipment.
According to the principle of work Distinguish equipment of periodic, continuous and combined action.
By design thermal equipment is divided into non-sectional, sectional, non-modulated and modulated.
Non-sectional equipment is characterized by different capacities and sizes, which makes it difficult to rationally place it in working rooms, limits the possibilities of mechanization and automation of technological processes.
Sectional equipment provides for the manufacture 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 \u003d 100 mm is adopted. The length and width of individual sections must be a multiple of this value. Usually the width of the floor equipment is 4M, the height is 850mm. The exception is vertical ovens and bakers 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 the thermal regime is carried out by maintenance personnel. In semi-automatic equipment, work safety is ensured automatically, and the thermal regime is ensured manually. In automatic equipment, both are done automatically. Gas and electric heating equipment lends itself to the best degree of automation.
For thermal equipment of domestic production, 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 features of the classification: PS - sectional stove, KN - continuous boiler, KP - cooking boiler.
The third letter means the type of energy carrier: KPT - solid fuel cooking boiler, KNE - continuous electric boiler Modular equipment is designated by the letter M at the end of the letter marking. For example, APESM electric sectional steam cooker modular
The numbers indicate the main standard sizes or technical and economic characteristics. For example. KPE-60 - electric cooking boiler with a capacity of 60 dm 3 , KNT-200 - solid fuel continuous boiler with a capacity of 200 kg / h.
Fundamentals of thermal processing of food products
Classification of thermal devices and their structure
Heat sources and coolants
Heat generating devices
Cooking thermal equipment
Roasting thermal devices
Operation of thermal equipment
1. Fundamentals of heat treatment of food products
During heat treatment, the structural-mechanical, physico-chemical and organoleptic properties of the product change, which determine the degree of culinary readiness. Heating causes changes in proteins, fats, carbohydrates, vitamins and minerals in the product.
The main methods of heat treatment of food products are boiling and frying, used both as independent processes and in various combinations. Each of the techniques has several varieties (cooking in a steam environment, deep-frying, etc.). To implement these techniques in thermal equipment, various methods of heating products are used: surface, volumetric, combined. With all methods of heating food products, external heat transfer is accompanied by mass transfer, as a result of which part of the moisture of the products passes into the external environment. During the heat treatment of products in liquid media, along with moisture, part of the dry matter is also lost.
Almost all food products are capillary-porous bodies, in the capillaries of which the liquid is retained by surface tension forces. When the products are heated, this liquid begins to migrate (move) from the heated layers to the colder ones.
When frying products, moisture from the surface layers partially evaporates, and partially moves deeper to colder areas, which leads to the formation of a dry crust, in which the thermal decomposition of organic substances occurs (at a temperature of more than 100 ° C). The faster the surface heats up, the more intense the transfer of heat and moisture and the faster the formation of a surface crust.
Surface heating of the product is carried out by thermal conduction and convection when heat is supplied to the center of the product through its outer surface. At the same time, the heating of the central part of the product and bringing it to culinary readiness occur mainly due to thermal conductivity.
The intensity of heat transfer depends on the geometric shape, dimensions and physical parameters of the processed product, the mode of movement (product and medium), temperature and physical parameters of the heating medium. The duration of the heat treatment process during surface heating is due to the low thermal conductivity of most food products.
The volumetric method of heat supply to the processed product is implemented in devices with infrared (IR), microwave (MW), electrocontact (EC) and induction heating.
Infrared radiation is converted in the volume of the processed product into heat without direct contact between the source of IR energy (generator) and the product itself. The carriers of IR energy are electromagnetic oscillations of an alternating electromagnetic field that occur in the product.
Infrared energy in the processed product is formed during the transition of electrons from one energy level to another, as well as during the vibrational and rotational movements of atoms and molecules. Transitions of electrons, the movement of atoms and molecules occur at any temperature, but with its increase, the intensity of infrared radiation increases.
Microwave heating of food products is carried out by converting the energy of an alternating electromagnetic field of ultrahigh frequency into thermal energy generated throughout the volume of the product. The microwave field is able to penetrate into the processed product to a considerable depth and carry out its volumetric heating, regardless of thermal conductivity, i.e. be used for products with different moisture content. The high speed and high efficiency of heating make it one of the most efficient ways to bring food to culinary readiness.
Microwave heating is called dielectric heating due to the fact that most food products are poor conductors of electric current (dielectrics). Its other names - microwave, volume - emphasize the short wavelength of the electromagnetic field and the essence of the heat treatment of the product, which occurs throughout the volume.
The effect of heating food products in a microwave field is associated with their dielectric properties, which are determined by the behavior of bound charges in such a field. The displacement of bound charges under the action of an external electric field is called polarization. The greatest energy consumption of the external electric field is associated with dipole polarization, which occurs as a result of the action of an electromagnetic field on polar molecules that have their own dipole moment. An example of a polar molecule is the water molecule. In the absence of an external field, the dipole moments of molecules have arbitrary directions. In an electric field, forces act on polar molecules, tending to rotate them in such a way that the dipole moments of the molecules coincide. The polarization of a dielectric is that its dipoles are set in the direction of the electric field.
Electrocontact heating provides a rapid increase in the temperature of the product throughout the volume to the required value in 15-60 s due to the passage of electric current through it. The method is used in the food industry for heating dough pieces when baking bread, when blanching meat products. Products subjected to heating are located between electrical contacts. Gaps between the surface of the product and the contacts can cause the surface to "burn".
Induction heating is used in modern induction household cookers and catering establishments. Induction heating of conductive materials, which include most metals for cookware, occurs when they are placed in an external alternating magnetic field created by an inductor. An inductor installed under the plate flooring creates eddy currents that close in the volume of the dish. The product is processed in a special metal plate dish, which heats up almost instantly due to the directional action of the electromagnetic field. At the same time, heat loss to the environment is reduced to a minimum, which reduces energy costs for cooking compared to a conventional electric stove by 40%. In such thermal apparatus, the flooring of the plate, as a rule, is made of ceramic materials and remains practically cold during heat treatment.
Combined methods of heating food products are sequential or parallel heating of products by several of the known methods in order to reduce the heat treatment time, improve the quality of the final product and the efficiency of the technological process. Thus, the combined heat treatment of products in a microwave field and IR rays makes it possible to realize the advantages of both heating methods and obtain products with a fried crispy crust.
