RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES
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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Plekhanov Russian University of Economics
2017-12-01
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| Series: | Вестник Российского экономического университета имени Г. В. Плеханова |
| Subjects: | |
| Online Access: | https://vest.rea.ru/jour/article/view/385 |
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| _version_ | 1849693368004640768 |
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| author | Vladimir P. Kirpichnikov Artem M. Davydov Denis M. Davydov |
| author_facet | Vladimir P. Kirpichnikov Artem M. Davydov Denis M. Davydov |
| author_sort | Vladimir P. Kirpichnikov |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d14cccf4b22747829c7381bca17e11c2 |
| institution | DOAJ |
| issn | 2413-2829 2587-9251 |
| language | Russian |
| publishDate | 2017-12-01 |
| publisher | Plekhanov Russian University of Economics |
| record_format | Article |
| series | Вестник Российского экономического университета имени Г. В. Плеханова |
| spelling | doaj-art-d14cccf4b22747829c7381bca17e11c22025-08-20T03:20:26ZrusPlekhanov Russian University of EconomicsВестник Российского экономического университета имени Г. В. Плеханова2413-28292587-92512017-12-010511311810.21686/2413-2829-2017-5-113-118375RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISESVladimir P. Kirpichnikov0Artem M. Davydov1Denis M. Davydov2Plekhanov Russian University of Economics.Plekhanov Russian University of Economics.Plekhanov Russian University of Economics.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.https://vest.rea.ru/jour/article/view/385ring working surfaceaverage air gaptemperature deforming |
| spellingShingle | Vladimir P. Kirpichnikov Artem M. Davydov Denis M. Davydov RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES Вестник Российского экономического университета имени Г. В. Плеханова ring working surface average air gap temperature deforming |
| title | RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES |
| title_full | RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES |
| title_fullStr | RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES |
| title_full_unstemmed | RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES |
| title_short | RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES |
| title_sort | raising engineering and economic figures of electric stove iron rings for catering enterprises |
| topic | ring working surface average air gap temperature deforming |
| url | https://vest.rea.ru/jour/article/view/385 |
| work_keys_str_mv | AT vladimirpkirpichnikov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises AT artemmdavydov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises AT denismdavydov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises |