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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Autores principales:	Vladimir P. Kirpichnikov, Artem M. Davydov, Denis M. Davydov
Formato:	article
Lenguaje:	RU
Publicado:	Plekhanov Russian University of Economics 2017
Materias:	ring working surface average air gap temperature deforming Economics as a science HB71-74
Acceso en línea:	https://doaj.org/article/d14cccf4b22747829c7381bca17e11c2
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spelling	oai:doaj.org-article:d14cccf4b22747829c7381bca17e11c22021-11-15T05:20:46ZRAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES2413-28292587-925110.21686/2413-2829-2017-5-113-118https://doaj.org/article/d14cccf4b22747829c7381bca17e11c22017-12-01T00:00:00Zhttps://vest.rea.ru/jour/article/view/385https://doaj.org/toc/2413-2829https://doaj.org/toc/2587-9251The 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.Vladimir P. KirpichnikovArtem M. DavydovDenis M. DavydovPlekhanov Russian University of Economicsarticlering working surfaceaverage air gaptemperature deformingEconomics as a scienceHB71-74RUВестник Российского экономического университета имени Г. В. Плеханова, Vol 0, Iss 5, Pp 113-118 (2017)
institution	DOAJ
collection	DOAJ
language	RU
topic	ring working surface average air gap temperature deforming Economics as a science HB71-74
spellingShingle	ring working surface average air gap temperature deforming Economics as a science HB71-74 Vladimir P. Kirpichnikov Artem M. Davydov Denis M. Davydov RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES
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
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
title	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_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_sort	raising engineering and economic figures of electric stove iron rings for catering enterprises
publisher	Plekhanov Russian University of Economics
publishDate	2017
url	https://doaj.org/article/d14cccf4b22747829c7381bca17e11c2
work_keys_str_mv	AT vladimirpkirpichnikov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises AT artemmdavydov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises AT denismdavydov raisingengineeringandeconomicfiguresofelectricstoveironringsforcateringenterprises
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RAISING ENGINEERING AND ECONOMIC FIGURES OF ELECTRIC STOVE IRON RINGS FOR CATERING ENTERPRISES

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