RU119077U1 - CABINET PROCESS FOR PREPARATION AND PROCESSING OF PRODUCTS (OPTIONS) - Google Patents

Abstract

1. A process cabinet for cooking and processing food, characterized by the fact that it is made in the form of an isothermal metal case with horizontal shelves, in which heating and cooling units with fans are installed, characterized in that it is equipped with a door with an electromagnetic lock and made of glass using a double-glazed unit or metal with a viewing window made of a double-glazed unit, an exhaust fan is installed inside the case, at least two temperature sensors in the middle and upper part of the case, a device for sanitizing the internal volume, which is a bactericidal lamp installed in the upper part of the case, an internal backlight lamp, emergency mode buzzer, and on the front of the case there is a control and display panel connected to a microprocessor-based controller. ! 2. The device according to claim 1, characterized in that the inside of the body is made of stainless steel, and the outside is made of painted metal or stainless steel. ! 3. The device according to claim 1, characterized by placing the refrigerating and heating units only in the upper part of the body or placing the refrigerating and heating units only in the lower part of the body, or placing the cooler of the refrigerating unit in the upper part of the body, and the heating unit in the lower part of the body. ! 4. The device according to claim 1, characterized in that the heating unit is made with at least one electric ceramic or tubular electric heating element and at least one fan, which are controlled by the controller. ! 5. Arrange

Description

Section of the current edition of the International Patent Classification

A23C 9/00 - Dairy products; milk powder or products thereof

A23C 13/00 - Cream; cream products; cream production and products thereof

A23L 1/00 - Food; their preparation, for example cooking

1/105 fermentation of cereals or grain material; the introduction of enzymes or microorganisms

A21C 13/00 Devices in which dough is raised (e.g. fermentation chambers)

A21D 6/00 - Other processing of flour or dough before baking, such as cooling, irradiation, heating

C12G 1/00 - Manufacture of wine, or sparkling wine

1/022 fermentation, microbiological or enzymatic treatment

C2G 3/00 - Manufacture of other alcoholic beverages

3/02 direct fermentation

F25B 29/00 - Combined heating and cooling systems, for example operating simultaneously or alternately

F26B 9/00 - Devices for drying solid materials or objects at rest or with their partial mixing;

household ovens

9/06 in stationary drums or chambers

The technical field to which the utility model relates.

This utility model relates to the food industry, namely, it can be used in the dairy industry, in the processes of preparing products from milk and / or cream (including fermented dairy products, dairy products using microorganisms) in a thermostatic way, in the baking industry for cooking and processing dough before baking, in the alcohol industry for the preparation of wine and other alcoholic beverages, for drying and / or processing other food products according to a given technology process with alternating set of climatic parameters. Also, the utility model can be used in laboratories to withstand samples of samples in certain climatic conditions during food quality control and in medicine.

State of the art

The prior art Applicant has not identified similar devices of the same purpose.

A number of devices are known designed to maintain specified environmental parameters in their internal volume, such as temperature and, in some cases, humidity.

The prior art device "Universal heat chamber" (Patent for utility model RU 66893 U1, IPC A23B 4/00 (2006.01), F24C 5/08 (2006.01), published October 10, 2007 Bull. No. 28) in which the volume equalization device is used of the gas mixture in height, which is made in the form of fixed and movable inclined false walls, air ducts with shutters are made with a rectangular cross section and associated with the actuator and shutters, respectively, of vertical and rotary arms.

The main disadvantages of this device compared to the considered utility model when used in the processes of preparing dairy products in a thermostatic way are:

- insufficient uniformity of temperature of the gas mixture when processing products pre-packaged in containers or using closed gastronorm containers (GN-Gastronorm standard EN-631-1), as a result of which product samples located closer to the chamber walls and inside the volume are heated / cooled unevenly, which may lead to the receipt of products of various quality;

- the complexity of the design of the control mechanism of the movable dampers, and, accordingly, the high cost;

Known highly specialized device "CABIN DISTANCE" (RU 53535 U1, IPC A21C 13/00 (2006.01), published 05.27.2006) which is used for the final proofing of dough pieces at the enterprises of the baking and confectionery industries. The technical results of the utility model are: increasing the spatial and temporal uniformity of the temperature and humidity conditions inside the chamber; increase the reliability of the cabinet; reducing the thickness and specific gravity of prefabricated panels while maintaining their heat-insulating properties; ergonomic control convenience during cabinet operation.

In this device, the steam generator is made in the form of a closed chamber, combined with a heater, where the formation of a steam-air mixture, which is fed into the cabinet. The steam generator is located on the roof of the cabinet. This design has several disadvantages to achieve the result provided by the proposed utility model, in particular:

- limited use of this design in combination with closed ducts, ensuring uniformity of the parameters of the air environment inside the cabinet, because humidified by the steam generator air entering the input stream, when the climate regime inside the cabinet changes, it can condense on the walls of closed chambers, ducts and cause surface contamination and violation of hygiene standards;

- requires connecting the device to the water supply with pressure, which complicates the installation and limits the mobility of the device for small enterprises;

Along with the advantages of using this device in the process of final proofing of dough in the baking industry, the device has other disadvantages that limit its versatility:

- narrow functionality of the device, with significant dimensions, which limits its use in small industries (for example, in catering establishments - restaurants, canteens, etc.);

- the absence of a refrigeration unit does not allow the process of proofing the dough to delay the start of fermentation, and also does not allow to maintain the temperature parameters inside the chamber if it is necessary to maintain this temperature below the ambient temperature (for example, maintaining a temperature of 29 ° C for aging sour cream at an outdoor temperature of 35 ° C);

The device is known "Universal heat chamber" (RU 25261 U1, IPC A23L 3/00, published September 27, 2002), which includes interconnected and mounted on the basis of the housing with functional units - units of heating and supply of the working agent with heaters, fans and ducts with pipes , a smoke generation unit and a drive with a control system, which can be taken as the closest analogue.

The main disadvantages of this device are:

- the location of the heating unit and the supply of the working agent with air heaters and exhaust pipes in the upper part of the internal volume of the casing and simultaneously with separate fans, which leads to uneven heating of product samples in the entire chamber, which limits the use of this device in the production of high-quality dairy products in a thermostatic way (limits the achievement of a given technical result), and especially with the use of closed containers placed in the cross section of the housing ;

- there are no humidity control functions inside the chamber, which limits the use of this device in the proofing processes of dough for bakery and confectionery products;

In addition to the above, the general disadvantages of all of the above-mentioned known devices in comparison with the proposed utility model, which impede the receipt of a technical result for the considered purposes, are the following:

- the absence of a combination of elements that ensure automatic sequential execution of the steps of the process of preparation / processing of food products, characterized by a set of time parameters and various climatic parameters;

- the absence of elements of the device that automatically terminates / slows down the fermentation process in the manufactured / processed product according to a given parameter of the level of acidity and / or humidity;

- lack of elements that ensure sanitary treatment of the internal volume of the chamber;

- the absence of elements that implement the locking of the chamber door during cooking to ensure the safety of the production process;

- the lack of the possibility of logical association of devices into groups for scaling in production and work in the "master-slave" mode;

- the inability to record the parameters of the production process to ensure quality control of products;

The utility model under consideration is devoid of all these drawbacks, which makes the device applicable to small food production facilities (canteens, restaurants, dairy kitchens, farm production) where functional versatility and high quality of finished products are important. The cascading / scaling function provides a cost-effective use of the utility model for medium-sized enterprises in the food industry.

Utility Model Disclosure

The objective of the utility model is to create a cabinet for the preparation or processing of products that allows for the implementation of an automatic (without or with minimal involvement of the personnel) multi-step process for obtaining the final product, characterized by predetermined time parameters and physical parameters of the internal air environment (temperature or temperature and humidity), until the final product reaches the specified quality characteristics.

The technical result that can be obtained by using this utility model is the ability to automatically control the temperature inside the cabinet for predetermined periods of time in accordance with the technological process of processing or preparing products, the possibility of sanitizing the internal volume of the cabinet chamber, the possibility of automatically locking the cabinet door for protection against unauthorized access, the possibility of removal of gases that may occur during processing, etc. cooking of products, the possibility of visual control and inspection of the camera with the door closed.

This technical result can be achieved by the proposed utility model in at least four implementation options.

The specified technical result is achieved in the first embodiment of the utility model in that the utility model is made in the form of an isothermal housing. The utility model has an air conditioner, a sensor for measuring the physical temperature of the internal air environment, an internal volume sanitary-processing device, an electromagnetic lock, a control panel and a microprocessor control controller (hereinafter referred to as the “controller”).

At least the inner surface of the utility model case is made of stainless steel, suitable for use in food production. The case has horizontal guides for installing shelves with the product.

The air conditioning system includes a heating unit, a refrigeration unit, and at least one exhaust fan. The heating unit is made of electric heating elements and at least one fan. The installed refrigeration unit includes, as a minimum, an evaporator with a fan (cooler), which is combined by a single refrigerant circuit with a combined or separate compressor and condenser. The climate control unit is characterized by the location of the refrigeration and heating units in the upper part of the housing or the placement of the refrigeration and heating units in the lower part of the housing or the placement of the cooler of the refrigeration unit in the upper part of the housing, and the heating unit in the lower part of the housing.

To increase the reliability of the utility model, it is useful to use 2 fans in a heating installation and 2 fans in a cooler.

The group of sensors for measuring the physical parameters of the internal air environment inside the cabinet includes temperature sensors. To ensure uniformity of environmental parameters in the entire internal volume of the utility model, it is advisable to use at least 2 temperature sensors in the middle and upper part of the housing.

The microprocessor-based controller has analog and discrete inputs for connecting sensors, as well as outputs for controlling elements of an air conditioner and other cabinet equipment.

The control loop, which is formed by sensors, a controller, and an air conditioner, maintains the specified parameters of the air temperature inside the utility model housing. The number of steps in the process of preparing / processing products, the execution time of each step of the process, as well as the required parameters of the air environment at each step are set by the operator from the control panel when choosing the appropriate technological process. This method of controlling the elements of the air conditioning system allows for the universal use of the utility model for the preparation / processing of various food products.

One of the features of the utility model, which is absent in the compared analogues, is to ensure the safety of the product during processing / preparation. To protect against unauthorized access to the product during cooking, an electromagnetic cabinet door lock is used, which is controlled by the controller. Opening the door lock during the preparation / processing of the product is possible only after the operator enters the security password from the control panel.

Regulatory documentation (GOSTs, regulations, norms) governing the manufacture of food products determines the hygiene requirements for equipment for its processing / preparation. None of the above analogues contains technical solutions that provide sanitary treatment of the internal elements of the cabinet before or after the processing / preparation of products. The utility model in question is equipped with a bactericidal lamp for sanitizing the interior of the cabinet. The lamp can be switched on by the operator after the completion of the processing / preparation cycle of the product. Interlock circuits associated with the controller and the door open sensor prevent the lamp from turning on during the cooking cycle and when the door is open.

The implementation of the utility model according to the second embodiment ensures the achievement of a technical result and differs from the first embodiment by the use of a block of humidity and acidity sensors directly on a sample of the product to be processed inside the cabinet. The sensors are installed in the lid of the container of the control sample and connected to the analog inputs of the controller. The special capacity of the control sample is made whole or in the form of a mesh or perforated glass of a cylindrical shape or in the form of a parallelepiped, depending on the type of processed product. This implementation allows you to move from one step of the process to the next, not only at the end of the set time, but also when the control product reaches certain characteristics of acidity or humidity.

The implementation of the utility model according to the third embodiment ensures the achievement of the desired technical result and differs from the implementation according to the first embodiment by the presence of air ducts, which provide a higher uniformity of air parameters in the entire internal working volume of the utility model. The air ducts are made of stainless steel, made in the form of boxes of rectangular cross-section, which are placed vertically on the inner walls of the cabinet body. Air ducts are connected to units of an air conditioner. In the air ducts, ventilation holes of a special form are made, which direct the air flow coming from the air conditioner at an angle of 30-45 degrees to the surface of the air duct in a horizontal plane. The ventilation openings of the ducts located on opposite walls of the cabinet provide multidirectional air flows: one duct in the direction of the front wall of the cabinet, the other in the direction of the rear wall. The slots of the ducts are placed in relation to the installed shelves with the product so as to provide a directed air flow over the placed product and to exclude direct blowing of the product. The implementation of the utility model according to the third embodiment also implies the possibility of additional installation of the elements of the sensor block of the control sample used in the second embodiment.

The implementation of the process cabinet according to the fourth embodiment involves the implementation of a given technical result and expands the scope of the utility model in processes where it is necessary to control the humidity parameter of the internal air environment. This implementation uses a device to create humidity in the internal volume of the cabinet. Unlike the solutions in the previously considered device, in which the water supply to the steam generator from the water supply is applied, the proposed utility model provides the possibility of manually filling the water into the tank installed on the rear wall of the cabinet from the outside, which ensures the convenience of using the utility model in the rooms where the water supply is remote or absent. In this embodiment, a humidity sensor of the internal air environment is used, which is connected to the analog input of the controller. The controller outputs control the heating elements of the vaporization unit, as well as the electromagnetic valves for the water supply. In the implementation of the utility model according to the fourth embodiment, elements of the sensor block of the control sample (used in the second embodiment) and air ducts (used in the third embodiment) can be additionally installed.

Process cabinet for processing and preparing food products meets all the requirements of the utility model features, namely:

- the condition of industrial applicability, since the scope of this utility model is the food industry, in particular the dairy, bakery and confectionery, wineries, etc., as well as catering establishments, and the drawings and description show the feasibility of all elements of the utility model;

- the patentability condition is “novelty”, since in this utility model a combination of elements is used to create a new quality that has no direct analogues;

- featured device, since in this utility model:

- applied structural elements of the combined air conditioning system with a single chamber and partitions, air ducts;

- all elements - constructive, air conditioning, controls - are interconnected into a single device to obtain a given technical result;

- the relative arrangement of air ducts (elements) is applied, which ensures uniform temperature inside the cabinet; an offset arrangement of slots is applied relative to the central axis between the guide rails;

- a special form of elements (cracks in the ducts) has been applied;

- the form of communication between all elements - sensors, actuators of the air conditioning system - in the form of a microprocessor controller is applied;

- the uniformity of the temperature distribution of the internal environment is ensured by the interconnection of the elements of the air conditioning system and the structural elements of the ducts;

- the internal elements of the cabinet are made of stainless steel, and the external ones are of painted metal or stainless steel.

Brief Description of the Drawings

Figure 1 shows a cabinet view from the front according to the first embodiment with the front door removed for a structure with upper and lower arrangement of air conditioning units;

Figure 2 shows the view of the cabinet from the front side with the front door removed for the fourth embodiment and only for the upper arrangement of air conditioning units with the image of the distribution of air flows inside;

Figure 3 shows a cabinet view from the front side with the front door removed for the fourth embodiment and only for the lower arrangement of air conditioning units with the image of the distribution of air flows inside;

Figure 4 presents the cabinet for the fourth embodiment in a section along the vertical axis, side view;

Figure 5 presents the cabinet in cross section for the third and fourth variants of execution, a top view showing the direction of air flow formed by the air ducts;

Figure 6 presents a drawing of a cross section of the duct along the axis of the ventilation holes for the third and fourth variants of execution;

Figure 7 presents the appearance of the cabinet with the door closed, front view;

On Fig presents a simplified diagram of the cabinet, which illustrates the relationship of the elements;

Figure 9 presents the process flow diagrams for example, the preparation of yogurt;

Figure 10 presents a simplified algorithm of the controller of the cabinet.

Figure 11 presents a simplified diagram of the logical integration of process cabinets into groups.

Utility Model Implementation

Implementation of utility model in statics

According to the first variant, the cabinet is made in the form of an isothermal case (1) of rectangular cross section, with an internal heat-insulating filler, with an opening door (2). The door is equipped with a handle (53) and is performed using a double-glazed window (54), completely glass or with an inspection window in the entire height of the shelves. For a snug fit of the door to the ends of the wall of the case, a rubber magnetic seal (3) is used. At a minimum, the inner surface of the case and the internal structural elements of the utility model are made of stainless steel of the brand accepted for use in the food industry. The legs (4) are made with height adjustment.

Inside the cabinet there are vertical racks (5) and horizontal guides (6), which allow you to install shelves (7) (mesh, pastry baking sheets or gastronomic containers) with the product to be processed.

The air conditioning system includes a heating unit (44), a refrigeration unit (41), see Fig. 8.

The heating unit consists of ceramic or tubular electric heating elements (15) and fan (s) (16), a heated air temperature sensor (45) installed in the output stream, and a thermal overheat protection relay (55).

The refrigeration unit consists of a compressor (28), a cooler (13) with fan (s) (14) and a condenser (29) with a cooling fan (42).

The climatic installation of the cabinet can be located with the cooler in the upper part of the casing, and the heating unit in the lower part of the casing (see figure 1), or only in the upper part of the casing, as shown in figure 2, or only in the lower part of the casing, as shown in figure 3. For structures with only the lower or only the upper arrangement of the units, the heating and cooling units are isolated from the external environment by a heat-insulated casing (11) and between each other by partitions (12), as shown in Fig. 4.

A temperature sensor (25) is installed on the rear inner wall, in the middle of the cabinet.

A pressure compensation valve inside the cabinet (37) is made in the lower part of the housing.

A bactericidal lamp (32) is installed in the upper part of the housing.

The controller (47) is located in the upper part of the case, is based on a single-chip microprocessor and has analog inputs for connecting a temperature sensor.

The discrete inputs of the controller are connected to the opening door sensor (51) of the cabinet door and the discrete temperature sensor (43) of the evaporator. The buttons (38) and indicators (39) of the control and display panel (30) are connected to the controller.

The controller outputs control the elements of the air conditioning system (on / off): fans (14), (16), (33), heater (15) of the heating installation, heater of the steam generator block (36), compressor (28), and an electromagnetic lock (31), a bactericidal lamp (32), a buzzer (40) and a block of indicators of the processing regimes of the product (39).

According to the second embodiment (hereinafter, we consider an example of a design with an upper arrangement of units (Fig. 2 and Fig. 4)), a container (48) is included in the design for a control sample with humidity sensors (50) and acidity (49), which is made whole or perforated, depending on the processed product (for example, dairy product and dough, respectively). Sensors are connected to the analog inputs of the controller (47).

According to the third option, the cabinet includes rectangular ducts (8), located vertically on the side walls of the inner surface of the housing. Slots (9) of a special shape are made in the ducts (FIG. 5 and FIG. 6). As shown in figure 2, the slots of the ducts (9) are offset in the vertical plane with respect to the central axis between the shelves (7). The slots of the air ducts create directional air flows (35), which ensure the uniformity of the parameters of the medium in the entire internal volume of the cabinet. An additional temperature sensor (26) was used. Heated or cooled air from the air conditioner enters the chamber (10), which is connected to the ducts (8).

In a fourth embodiment, a moisture generating device (46) is introduced, as shown in FIG.

The moisture creating device can be made in three versions: for connecting to the water supply network, for stand-alone use and universal. The diagram of figure 4 shows the universal design of a device for creating humidity. The device consists of a water tank (20), an overflow pipe (24), an inlet solenoid valve (23) and an outlet solenoid valve (19), which supplies water through a tube (18) to the steam generator unit (36). The steam coming from the moisture generating device is fed through the atomizer tube (17) into the internal volume of the cabinet and mixed into the circulating air stream. Sensors of maximum (21) and minimum (22) level are installed in the water tank, which are connected to the digital inputs of the controller. An internal humidity sensor (27) was used, which is connected to the analog input of the controller (47). The controller outputs provide control of the electromagnetic water supply valves (23) and (19).

A drain valve (34) is made in the lower part of the housing.

Description of utility model in action

The action of the utility model is considered on the example of the process of preparing yogurt and for the construction of the utility model according to the second, third or fourth options.

There is one method of preparing yogurt by fermenting milk with pure cultures of bacteria and subsequent fermentation of the obtained substance until the product reaches the specified acidity level (described in the TetraPak dairy production technology reference book). Depending on the level of acidity, the product has various taste (consumer) qualities.

Figure 9 shows a graph of the process. Step S1 of the product ripening process is carried out, as a rule, at a temperature T1 of 42-43 ° C. The ripening time t1 depends on the qualitative characteristics of the initial product (milk) and the starter cultures used, and ranges from 2.5 to 6-8 hours or more until the product reaches the required acidity (Ph).

To obtain optimal quality characteristics of the product when the product reaches a certain level of acidity, it is necessary to stop the development of starter microorganisms, for which the product is cooled (step 32) to a temperature of T2 = 35 ° C for t2 = 30 minutes and then cooled (step S3) to temperature T3 = 18-20 ° C for t3 = 35-40 minutes. Then, the product is finally cooled (step S4) to a storage temperature t4 of + 4 ° C +/- 2 ° C. For the preparation / processing of other products from milk and / or cream (for example, sour cream, fermented baked milk, kefir, etc.), as well as dough, wine, dried meat or fish, etc. the number of process steps and parameters at each step will differ.

The process using the utility model is as follows.

Fermented substance is poured into containers, if necessary it is packaged, placed on shelves or pallets (7), which are then installed in guides (6) in the cabinet body. The capacity of the control sample (48) with sensors (49) and (50) is filled with substance and installed in a cabinet.

The operator closes the door (2) and selects on the control panel (30) using the control keys (38) the predefined yogurt preparation process (for this example) or sets the process parameters arbitrarily: the number of steps and the time to complete each step, temperature and a given acidity level . After selecting a process, the operator presses the "start" key on the control and display panel. Having received a command, the controller locks the door using an electromagnetic lock (31) and proceeds to step 31. During the process, the indicator (39) of the control and display panel (30) displays the process step number, target (set) time, temperature and acidity, as well as the current values of these parameters. During the execution of the process step, the controller (47) analyzes the state of the internal volume temperature sensor (25) and the acidity sensor (49) of the control sample. Depending on the current temperature values relative to the set values, the controller includes elements of the heating unit (44) (heating element (15) and fan (s) (16)) or elements of the refrigeration unit (41) (compressor (28) and fan (s) (14 )) until the current values of the level parameters of the set values are reached, taking into account the permissible deviations. Separate control of the heater (15) and fans (16) and (14) of the heating and cooling units, respectively, allows to provide the optimal transition time to the specified parameters of the next process step and to maintain these parameters within specified limits with the required accuracy.

When the specified time for step S1 or the acidity level of the sample is reached, the controller proceeds to step 32. This continues until the process is completed. A simplified block diagram of the algorithm of the controller is shown in Fig.10.

To increase the rate of temperature change inside the cabinet during the transition from one process step to another (curves A and B of Fig. 9), an exhaust fan (33) can be used. An exhaust fan is also used to remove gases from the internal volume of the cabinet in other processes in which gas generation is possible (for example, for making wine).

If it is not possible to set or maintain the specified parameters, the controller includes an alarm indicator and a buzzer (40) on the display unit (39) of the control panel (30), which indicate to the personnel the abnormal operating mode of the cabinet.

The protective relay (55) provides automatic shutdown of heaters in case of overheating. A discrete cooler temperature sensor (43) enables the defrosting of the cooler (13) of the refrigeration unit when the cabinet is in continuous cooling or storage mode.

For visual inspection of the product in the cooking / processing mode, the operator can turn on the internal lamp (52) for lighting the cabinet using the key on the control panel and display (30).

The electromagnetic lock (31) for locking the door during cooking can be disabled by the operator by entering a security password from the control panel or emergency mechanical key.

After completing the preparation / processing process and extracting the finished product, the operator from the control and display panel (30) can turn on the sanitization mode using a bactericidal lamp (32).

In the case of the preparation / processing of another type of food product (for example, for processing dough), a moisture generating device according to the fourth embodiment of the utility model may be used (elements (17), (18), (19), (20), (21), ( 22), (23), (24), (36)) by analogy with the process described above.

Process cabinets can be logically combined into a group that performs one process (see Fig. 11). This function is realized through the interaction of controllers (47) of several cabinets using the information bus (56). A group of cabinets can be controlled both from the control panel (30) by the appointment of a “master” and “slaves”, and from the control console (57).

Claims (21)

1. Process cabinet for the preparation and processing of products, characterized in that it is made in the form of an isothermal case made of metal with horizontal shelves, in which a heating and cooling unit with fans is installed, characterized in that it is equipped with a door with an electromagnetic lock and a glass door with a double-glazed window or a metal one with a viewing window made of a double-glazed window, an exhaust fan, at least two temperature sensors in the middle and upper parts of the box are installed inside the case pus, a device for sanitizing the internal volume, which is a bactericidal lamp installed in the upper part of the case, an internal backlight, an emergency buzzer, and on the front of the case there is a control and indication panel connected to the microprocessor-based controller. 2. The device according to claim 1, characterized in that the inner part of the housing is made of stainless steel, and the outer part is made of painted metal or stainless steel. 3. The device according to claim 1, characterized in that the refrigeration and heating units are located only in the upper part of the housing or the refrigeration and heating units are located only in the lower part of the housing or the cooler of the refrigeration unit is located in the upper part of the housing and the heating unit is in the lower part of the housing. 4. The device according to claim 1, characterized in that the heating unit is made with at least one electric ceramic or tubular electric heating element and at least one fan, which are controlled by the controller. 5. The device according to claim 1, characterized in that the cooler of the refrigeration unit contains at least one fan, which is controlled by the controller. 6. The device according to claim 1, characterized in that the sanitization device is a bactericidal lamp that is controlled by a controller. 7. The device according to claim 1, characterized in that the sanitization device comprises a power-on lock with the door open and during the processing / preparation process. 8. The device according to claim 1, characterized in that it contains an electromagnetic lock, which is controlled by the controller. 9. The device according to claim 1, characterized in that the controller is configured to interact via the information bus with other similar devices (process cabinets). 10. Process cabinet for the preparation and processing of products according to claims 1 to 9, characterized in that it contains a container for placing a control product sample, acidity and humidity sensors of this control sample. 11. The device according to claim 10, characterized in that it has a container for a control sample of the product. 12. The device according to claim 10, characterized in that the container for the control sample is made integral. 13. The device according to claim 10, characterized in that the container for the control sample is made open or perforated. 14. The device according to claim 10, characterized in that acidity and humidity sensors are mounted in the lid of the container of the control sample, which are connected to the controller. 15. Process cabinet for the preparation and processing of products according to claims 1 to 9, characterized in that it contains air ducts that are made along the entire height of the internal volume of the cabinet, have a rectangular section and are equipped with ventilation holes, the configuration of which directs the air flow from the air ducts at an angle of 30 -45 ° in the horizontal plane, while the ducts are mutually arranged so that the ventilation holes on opposite sides of the cabinet are oppositely directed and offset relative to the central axis between the direction conductive shelves. 16. The device according to p. 15, characterized in that it additionally has a container for accommodating a control product sample, acidity and humidity sensors of the control sample. 17. A process cabinet for preparing or processing products according to claims 1 to 9, characterized in that it comprises a moisture generating device that includes a steam generator unit, at least one solenoid valve for supplying water to the steam generator unit, contains at least one sensor humidity inside the cabinet. 18. The device according to 17, characterized in that the device for creating humidity is connected directly to the water supply network. 19. The device according to 17, characterized in that the device for creating humidity contains a water tank with sensors of the minimum and maximum levels and overflow pipe. 20. The device according to p. 17, characterized in that it additionally has air ducts that are made along the entire height of the internal volume of the cabinet, have a rectangular cross section and are equipped with ventilation holes, the configuration of which directs the air flow from the air ducts at an angle of 30-45 ° in the horizontal plane, while the ducts are mutually arranged so that the ventilation holes on opposite sides of the cabinet are oppositely directed and offset relative to the central axis between the guide rails. 21. The device according to 17, characterized in that it additionally has a container for accommodating a control product sample, acidity and humidity sensors of the control sample.