Food Service Equipment. Thermal processing appliances

The main names and designs are considered, the principle of operation of thermal processing equipment used at catering enterprises. The prospects for the development of equipment structures are described. The methods and examples of heat treatment, their essence, advantages and disadvantages are given. The classification of thermal equipment, the general structure of heat devices is given. The requirements for working with thermal equipment are described in detail. The designs of electric heaters and devices for burning fuel are considered. The use of intermediate coolants, their types, advantages and disadvantages are justified.
For students of the direction of training 03/19/04 “Product Technology and Organization of Catering”. It can be useful in training and certification of specialists of catering enterprises