RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES
https://doi.org/10.21686/2413-2829-2017-5-113-118
Abstract
The article provides analysis of the factors affecting service life of electric stove iron rings at catering enterprises. It is shown that temperature conditions of the ring working surface and the heating spiral depend seriously on the material of kitchen utensils and on the average air gap between the ring working surface and utensils’ bottom, whose value is measured as a result of temperature deforming of the ring working surface during heating. In order to diminish the value of average air gap between the ring and kitchen utensils in the process of food cooking it is proposed to treat mechanically the ring working surface during its manufacturing with fixed temperature conditions. Better adjoining of the utensils’ bottom to the ring working surface can lead to decreasing temperature on its working surface and thus, to optimization of the process of thermal treatment of food, which can increase service life of the ring and cut specific consumption of electric power per unit of cooked food.
About the Authors
Vladimir P. Kirpichnikov
Plekhanov Russian University of Economics.
Russian Federation
36 Stremyanny Lane, Moscow, 117997.
Russian Federation
36 Stremyanny Lane, Moscow, 117997.
Artem M. Davydov
Plekhanov Russian University of Economics.
Russian Federation
Russian Federation
PhD, Assistant Professor of the Department for Restaurant Business.
36 Stremyanny Lane, Moscow, 117997.
Denis M. Davydov
Plekhanov Russian University of Economics.
Russian Federation
Russian Federation
PhD, Dean of Hotel, Restaurant, Tourism and Sport Industry Faculty.
36 Stremyanny Lane, Moscow, 117997.
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Review
For citations:
Kirpichnikov V.P., Davydov A.M., Davydov D.M. RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES. Vestnik of the Plekhanov Russian University of Economics. 2017;(5):113-118. (In Russ.) https://doi.org/10.21686/2413-2829-2017-5-113-118
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