SU923517A1 - Method of sanitary processing of plates and dishes - Google Patents

Description

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The invention relates to the food industry, in particular to the technique of sanitary processing of dishes used in public catering.

The closest to the proposed technical essence and the achieved result is a method of sanitary processing of dishes, involving the removal of food from the last waste, its washing, preliminary and final rinsing and drying with air. In a known method, the drying of dishes is carried out by a stream of air heated to 90-120 ° C.

The disadvantage of this method is the significant additional energy costs of heating the air intended for drying. The energy intensity of the machines in this case is increased by. The quality of processing dishes is not high enough.

The purpose of the invention is to reduce energy consumption for drying and improve the quality of processing dishes.

This goal is achieved by the fact that in the method of sanitizing dishes, involving the removal of food from the latter, its washing, preliminary and final rinsing and drying with air, final rinsing is carried out with superheated water with a temperature of 105-130 ° C, and the drying process is carried out by natural air convection.

The method is carried out as follows.

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Food waste is removed from the dish to be sanitized, then the dishes are washed, pre-and finally rinsed and air-dried.

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Claims (1)

The final rinsing is carried out with superheated water with a temperature of 105-130 ° C, while the amount of heat transferred to 3 dishes per unit of time increases, due to the effect of self-evaporation of superheated water which develops when it leaves the area with increased pressure (in the line before the nozzles) in the region with atmospheric pressure (working space of the rinsing chamber and the formation of a heating water mixture with a high heat transfer coefficient). As a result, a greater amount of heat is transferred per unit of time to the dish than with the known method. With overheating of water up to 107 ° C, the amount of heat transferred to the plate during rinsing is 30 more than when rinsing with water at a temperature of 10 ° C with the same rinsing time and water consumption. In the case of application of water heated to 107 ° C, the heat consumption for its heating is increased by 8 compared to water heated to 100 ° C. When using water heated to 130 ° C, the amount of heat compared to the water transferred to the dishes, increases by 6Q%, and the heat consumption for water overheating increases by 33%. The temperature of overheating of water varies depending on the type of cookware 7 and the material from which it is made, thereby changing the amount of heat accumulated by the cookware. The drying process is carried out by natural air convection. The proposed method is simple to implement, does not require a change in the design of the machine and the water heater, but only an increase in the power of the latter. The invention The method of sanitary processing of dishes, including the removal of food from the last waste, its washing, preliminary and final drying of air, airing, and so on, in order to reduce energy consumption for drying and improve the quality of processing dishes The final rinsing is carried out with superheated water at a temperature of 105-130 ° C, and the drying process is carried out by natural air convection. Sources of information taken into account during the examination 1. USSR Author's Certificate No., cl. A i {7 L 15/02, 1968.