Food boilers are designed for cooking broths, soups, cereals, boiling syrups and other dishes in enterprises Catering. All digester boilers are classified as follows.
According to the type of energy used: they are divided into solid fuel, electric, gas and steam.
According to the method of heating the working chamber: for boilers with direct (solid fuel, gas) and indirect heating, where distilled water is used as an intermediate coolant.
According to the installation method: non-tipping, tilting and with a removable cooking vessel.
By geometric dimensions brewing vessel: non-modulated sectional and modulated and boilers for functional containers. Non-modulated digester kettles have a cylindrical cooking vessel. Sectional modulated boilers and boilers for functional containers have a cooking vessel with a rectangular (in plan) cooking container. The cooking vessel of boilers for functional containers has dimensions in plan that correspond to the dimensions of the functional containers.
According to the classification, all digester boilers have alphanumeric indexing. For non-modulating boilers, the letters indicate the group, type of boiler and type of energy carrier, and the numbers following them indicate the capacity of the cooking vessel in dm.
For sectional modulated ones, the letters SM are added accordingly; all other designations are the same as for non-modulating boilers.
The index of devices with a removable cooking vessel UEV-60 is deciphered as follows: U - device; E - electric; B - cooking; 60 - capacity, dm. Boilers operating under pressure in the working chamber above atmospheric pressure are called autoclaves. Their index, for example AE-60, is deciphered as follows: A - autoclave; E - electric; 60 - capacity, dm. A special place is occupied by boilers with gas heating walls of the cooking vessel. Gas is the main energy carrier alternative to electrical energy. The main advantage of gaseous fuel over electricity is the low cost of the heat generated. A unit of heat obtained from gas combustion is 7...13 times cheaper than M.I. Botov. Thermal and mechanical equipment trade and public catering enterprises: a textbook for beginners. prof. Education /M.I. Botov, V.D. Elkhina, O.M. Golovanov. - 2nd ed., rev. - M..: Publishing Center "Academy", 2006. - P. 272.. than when using electrical energy.
Among the disadvantages of gas, it should be noted that it is explosive and the possible appearance of toxic carbon monoxide (CO - carbon monoxide) in the air if the equipment is used improperly.
Modern boiler designs
Catering establishments use boilers with a cooking vessel capacity of 100 dm2 or more. Such boilers have various ways heating: electric - KPE-100-1M; KPE-160-1M; KPE-250-1M; with steam heating - KPP-100-1M, KPP-160-1M, KPP-250-1M; with electrical heating for functional containers - KE-100M, KE-160M, KE-250M; with gas heating, sectional modulated - KPSGM-250; solid fuel - KPT-160.
Electric kettles
Electric boilers of the KPE type Gaivoronsky K.Ya., Shcheglov N.G. Technological equipment of public catering and trade enterprises: textbook - M.: ID "FORUM": INFRA-M, 2008. - P. 240. have the same design, but they are distinguished by the volume of the cooking vessel, the power of the heating elements, dimensions, as well as tilting and non-tipping tipping.
The electric digester boiler KPE-100-1M is shown in Figure 1.
Figure 1 - General view of the electric digester boiler KPE-100-1M
Electric digester boiler KPE-100-1M, in accordance with Figure 1, consists of a cooking vessel 8 surrounded by a steam-water jacket, limited by outside external boiler with shell 9 and base 10. The boiler is equipped with tubular electric heaters 1, steam generator 2, thermal cylinder 3, safety valve 7 and pressure gauge 6, plug 12, filling valve 13, spring counterweight 14, pressure switch 15, which serves to maintain pressure in the steam-water system shirt, temperature sensor-relay 16. Plug-drain valve 11 is used to control the level of distilled water in the steam generator, which is poured into it through funnel 5. Tap 17 is used to drain the water. The cooking vessel is closed with a lid 4.
The tilting boiler KPESM-60 (Fig. 2) consists of a cooking vessel enclosed in a rectangular body and installed on two pedestals.
1 - cooking vessel, 2 - pressure gauge, 3 - trunnion, 4 - double safety valve, 5 - heating element, 6 - rotary mechanism
Figure 2 - Tilting boiler KPESM-60
The upper part of the boiler is made in the form of a rectangular table with a chute for draining liquid.
The cooking vessel is closed with a lid, which is mounted in racks on the table. In the lower part of the internal boiler, three heating elements and a “dry running” electrode are installed on the removable bottom. The mechanism for tilting the boiler is located in the right cabinet. To unload the boiler from cooked food, it tilts forward, and when tilted back, free access is provided for maintenance and repair of the steam generator.
On the left side there is a panel with electrical equipment and a boiler mode switch, as well as a water mixer with two taps and a rotary pipe.
The design and operation of the control and regulating valves of the KPESM-6O boiler, as well as the operating principle and operating rules are similar when working on the KPE-100 boiler.
Among the electric cooking boilers for functional containers, we can highlight the KE-250M boiler. main feature operation of these boilers is that cooking of products in them can be carried out in functional containers placed in a cassette.
The operating principle of these boilers is as follows: the product to be cooked is placed in functional containers and installed in a cassette along the guide corners. Then, using the lifting mechanism of the trolley, the cassette is lowered into the cooking vessel of the boiler.
The boiler is a welded structure. The cooking vessel 20 is hermetically connected to the shell 18, to which the steam generator 15 is welded. A steam-water jacket is located between the cooking vessel and the shell. Between the shell 18 and the facing sheets 24, 26, 28 there is thermal insulation 19 made of sheets of corrugated aluminum foil. Inside the steam generator 15 there are heating elements 16. To protect the heating elements from “dry running”, temperature sensors-relays 25 are used, the temperature-sensitive cylinder of which is fixed to the uppermost heating element. A decrease in the water level in the steam generator below the level of the upper heating element triggers the “dry running” protection and turns off the heating elements. Water is poured into the steam generator through funnel 8, the level is controlled by tap 12. The pressure in the steam-water jacket is maintained in a certain range (0.0045 - 0.045 MPa) using a pressure sensor-relay 22.
A - general form; b - diagram
1, 27 - drain taps; 2 - bypass valve; 3 - cover; 4 - tap for filling water; 5 - vacuum pressure gauge; 6 - table; 7 - control panel; 8 - funnel; 9 - valve; 10 - reflector; 11 - lever; 12 - test and drain valve; 13 - filter; 14 - thermosensitive cylinder of temperature sensor-relay; 15 - steam generator; 16 - electric heaters; 17 - frame; 18 - shell; 19 - thermal insulation; 20 - cooking vessel; 21 - switch; 22 - pressure sensor-relay; 23 - grounding clamp; 24, 26, 28 - facings; 25 - temperature sensor-relay
Figure 3 - Electric digester boiler KE-250M
When the steam pressure in the steam-water jacket is above 0.05 MPa, safety valve 9 is activated. The cooking vessel is filled with water by opening tap 4. The liquid is drained from the cooking vessel through drain valve 27, the opening of which is protected by mesh 13. The tight fit of the lid is ensured by hinged levers 11. Control and alarm elements are displayed on control panel 7.
In public catering, the electric cooking device UEV-60 M has also found application. Gaivoronsky K.Ya., Shcheglov N.G. Technological equipment of public catering and trade enterprises: textbook - M.: ID "FORUM": INFRA-M, 2008. - P. 254. .
1 - tubular electric heaters; 2 - steam generator; 3 - pressure switch; 4 - rear cabinet; 5 - funnel; 6 - valve; 7 - tap; 8 - lever button; 9 - lever; 10 - mobile boiler; 11 - steam jacket; 12 - test and drain valve; 13 - steam shut-off device; 14 - plug; 15 - platform; 16 - wheel; 17 - tap for controlling the water level; 18 - dry running protection sensor; 19 - plug; 20 - lower part of the steam shut-off device
Figure 4 - Electric cooking device UEV-60M
The device is intended for cooking seasoning soups, preparing second and third courses, side dishes, stewing vegetables, as well as for transporting ready-made dishes to the distribution line, keeping them hot and distributing them to the consumer.
The device is a set with a permanently installed steam generator and a mobile boiler.
Steam digester boilers
Steam digester boilers are installed at those catering establishments where it is possible to receive steam from a factory boiler room or thermal power plant.
1 - fork-shaped frame; 2 - facing; 3 - thermal insulation; 4 - cooking vessel; 5 - axle; 6 - outer casing; 7 - steam jacket; 8 - rotary valve; 9 - cover; 10 - valve; 11 - pressure gauge; 12 - double safety valve; 13 - flywheel; 14 - blow-off valve; 15 - condensate drain.
Figure 5 - Steam digester boiler KPP-60
The steam produced in the boiler plant is supplied to the enterprise through a steam line into the jacket of the digester boiler, where it cools, condenses and, after passing through a condensate trap and condensate line, again enters the boiler room for reheating.
The KPP-60 boiler consists of an internal cooking vessel, cylindrical in shape, and an outer casing covered with thermal insulation and a casing. Steam enters the steam jacket through the steam line through the right trunnion, and the condensate is discharged at the bottom of the boiler.
The boiler is installed on a cast iron fork-shaped frame with the help of axles, which ensure its tilting using a flywheel and a worm gear.
Gas-heated boilers
Gas-heated boilers occupy a large place among digesters. Modern boilers include the KPG-40M gas digester boiler, the KPGSM-250 sectional modulated boiler, and others.
1 - cooking vessel; 2 - external boiler; 3 - thermal insulation; 4 - steam-water jacket; 5 - steam generator; 6 - axle; 7 - pedestal; 8 - gas-burner; 9 - rotary valve; 10 - pressure gauge; 11 - filling funnel; 12 - level tap; 13 - door; 14 - gas automation unit
Figure 6 - Tilting gas digester boiler KPG-40M
The gas digester boiler CNG-40M is similar to the boiler CPG-60M. They have a fundamentally identical structure and differ only in the capacity of the cooking vessel and weight.
The KPG-40M boiler consists of an internal cooking vessel and an outer casing mounted on a cast iron fork-shaped frame using two axles, which ensure tilting using a worm gearbox.
Under the steam generator there is a gas burner chamber in which an injection burner is installed. Primary air is supplied to the burner by a regulator made in the form of a washer. Secondary air enters the burners through an annular gap at the base of the boiler.
Combustion products from the gas burner chamber are discharged into the chimney.
The boiler is equipped with control and safety valves: electric contact pressure gauge, double safety valve, air valve. Level tap, filling funnel, and gas automatics safety and regulation.
Of the special safety valves, we can highlight the turbine type valve, most often used in boilers, which ensures the safe operation of hermetically sealed working chambers (cooking vessel) at excess pressures up to 2.5 kPa (0.025 ati).
The turbine valve is installed on boilers in the central part of the hermetically sealed boiler lid.
The valve consists, in accordance with the figure, of a body and a vertical spindle 3 with a ring in the upper part, by which the turbine 2 is lifted when it is necessary to release steam from the boiler. A turbine with helical grooves is installed at the lower end of the spindle. The housing contains an upper valve 5, a lower valve 7, a retainer and a fitting 6 for connecting to the steam outlet. The bottom valve has grooves to remove air and steam with a slight increase in pressure.
On inside The lid has a reflector 8, designed to protect the turbine valve from clogging with small food particles. When the pressure under the boiler lid increases, the steam lifts the turbine and, passing through the screw grooves, causes it to rotate, as a result of which part of the steam escapes into environment through the top, and part of it into the steam outlet through the fitting. The release of steam from the turbine valve signals the beginning of boiling of the liquid in the boiler. Every day, at the end of cooking, the turbine is removed, washed, dried and put back in place. Remove the turbine from the socket after the latch is pulled out.
1 - boiler cover; 2 - turbine; 3 - vertical spindle; 4 - clamp; 5 - top valve; 6 - fitting for connecting to the steam line; 7 - bottom valve; 8 - reflector
Figure 7 - Turbine valve
The KPGSM-250 sectional modular gas digester boiler is more productive due to its larger container capacity.
The outer boiler has a rectangular shape, inside which there is a cooking vessel in the shape of a horizontal half-cylinder. The vessel is closed from above with a lid 6, equipped with a counterweight and hinged bolts 4.
1 - drain valve; 2 - level tap; 3 - valves on cold and hot water; 4 - hinged bolts; 5 - rotary valve; 6 - cover; 7 - pressure gauge; 8 - start button; 9 - main burner valve
Figure 8 - Gas modular boiler KPGSM - 250
Alfol is used as thermal insulation. The external boiler is connected by welding to a five-pocket steam generator. The outer pockets of the steam generator have a lower height than the middle ones. Three middle pockets form two identical combustion chambers, each of which contains one tube of a two-pipe nozzle of an injection multi-nozzle burner, which has a mixer with a peripheral gas supply. During operation of the boiler, three central pockets are heated by torches of the burner flame, with the middle pocket on both sides. The combustion products, washing the two outer walls of the outermost central pockets and all the walls of the remaining pockets, give off heat to the water in them, which begins to boil. The resulting steam fills the steam-water jacket, comes into contact with the walls of the cooking vessel and condenses, releasing heat to heat the contents of the boiler. Boiler capacity 250 l. Autoclaves, electric cooking devices such as UEV-60M, steam cookers, etc. are also used in public catering.
Patent review
Vacuum evaporation plant for vegetable oils, in accordance with patent No. 2288256 of the author Shchepkina I.V. and co-authors, refers to Food Industry, namely to the oil and fat industry. A vacuum evaporation plant for vegetable oils consists of a vacuum apparatus, a condenser and a vacuum pump. The device differs in that the vacuum apparatus is a horizontal vessel made of a continuous pipe in the form of several identical cylinder segments connected to each other with a large cylinder segment connected to the coolant circulation circuit. In this case, along the axis of the large segment of the cylinder, shafts are placed with the possibility of rotation in different directions, to which snake-like perforated blades are attached. The invention makes it possible to reduce the heating temperature of the oil and increase the evaporation surface.
An evaporator is known, represented by patent No. 2288018, which relates to the field of chemical technology and can be used for concentrating solutions and suspensions to produce process steam or for low-temperature concentration of solutions and suspensions under vacuum conditions to obtain pure condensate. The evaporator contains a vertical or inclined body made of thermoplastic material and has a honeycomb cellular structure. The body of the apparatus is made multi-sectional with the possibility of sequential movement of the evaporated liquid from section to section with multiple circulation of liquid inside each section. Evaporation is carried out by “slug” or ascending thin-film boiling of the liquid. A large number of internal partitions provides a developed specific heat transfer surface and high strength of the apparatus to the influence of external or internal pressure with small thickness of partitions. The invention makes it possible to increase the stability of the evaporator to changes in operating mode.
Feasibility study of the project topic
Boilers with gas heating of the walls of the cooking vessel have an advantage over electric ones, since they are cheaper due to cheaper fuel - gas. A unit of heat obtained from gas combustion is 7...13 times cheaper than M.I. Botov. Thermal and mechanical equipment of trade and public catering enterprises: a textbook for beginners. prof. Education /M.I. Botov, V.D. Elkhina, O.M. Golovanov. - 2nd ed., rev. - M..: Publishing Center "Academy", 2006. - P. 272.. than when using electrical energy. With capacity gas boiler 250 l, heating duration 60 minutes, gas consumption during the heating period 4.2 m3/h, which corresponds to the power of the heating elements (in the combustion chamber) 46.6 kW.
At the same time, the power of heating elements of electric boilers is 30 kW with the same volume of the cooking vessel and heating time as that of the KPGSM-250 boiler. Such a high combustion power of a gas boiler is explained by its lower efficiency compared to the efficiency of electrically heated boilers. The efficiency of the KPGSM-250 boiler is 60 - 65%.
This low efficiency value is explained by large heat losses with exhaust gases. In cooking mode, gas consumption is 0.7 m3/h, which corresponds to a heating element power of 7.7 kW. However, the cost per unit of heat generated by gas is much cheaper, which covers the costs.
Objectives of the project on the topic "Modernization of the gas sectional modular boiler KPGSM-60"
The task provides for the modernization of the gas sectional modular boiler KPGSM-60. The development of the project made it possible to improve spring device lid fixation systems and clamping device and implement the design of the conical part of the boiler with fixation of the vertical position with a stop (section G-G).
Food boiler - thermal technological equipment for boiling water and boiling food.
In catering establishments, food boilers are often used. They prepare first and second hot courses, boil products for salads and semi-finished products, cook side dishes, sauces, sweet dishes, and prepare hot drinks.
Traditional preparation on the stove in ordinary dishes is much inferior to cooking in a digester. On the stove, the dish takes much longer to prepare and requires more energy. Boilers save time, human resources and space in the kitchen.
The operating principle of digester boilers is based on heating the contents with a steam-water mixture, which is formed when the coolant is heated in the “jacket” of the boiler by heating elements. Therefore, these devices are classified as indirectly heated equipment and are manufactured with double dividing walls. Thus, a hermetically sealed space is formed between the walls of the vessel, which is commonly called a jacket. This space is filled with water or other liquid, the boiler heats up and the steam-water jacket effectively transfers heat to the food being cooked. This heating process completely eliminates the burning of products. If there is no liquid in the jacket, the heating is automatically turned off. The principle of indirect heating not only saves energy, but also improves the taste of dishes and their nutritional value. Side dishes do not burn, and broths remain transparent even after very long cooking.
Some boilers are equipped with a tilting mechanism, which makes it easier to unload products and wash the boiler. Some models of digester boilers allow you to regulate the heating temperature of food and cook, for example, vegetables at +80°C, preserving nutrients and vitamins. On the contrary, heating above +100°C allows food to be processed faster. Modern cooking kettles have the ability to sauté, mix, beat and grind food, which greatly facilitates and speeds up the cooking process. For example, mixing 200 kg of salad takes no more than 5 minutes, and 200 kg of mashed potatoes can be prepared in 40 minutes.
Manufacturers of process equipment offer boilers various types, differing in heating method, capacity, shape of cooking vessels and type of energy carriers.
Depending on the pressure in the cooking vessel, there are digester boilers operating at atmospheric or slight excess pressure, and autoclaves operating at elevated pressure.
Depending on the heat source, boilers are divided into solid fuel, gas, electric and steam.
Depending on the installation method, boilers can be non-tipping, tilting or with a removable cooking vessel.
According to the heating method, boilers with indirect and direct heating are distinguished.
Boilers with indirect heating are most widespread. Water (boiled or distilled) is used as an intermediate coolant in such boilers.
As a rule, the boiler is equipped with a heating temperature regulator, a valve for filling the water jacket, a valve for filling the boiler with water, and taps for draining water from the boiler and jacket. On the top surface, the digester boiler usually has a pressure gauge to determine the pressure in the water jacket and a safety valve that is triggered when it is exceeded.
Cooking boilers provide a stationary connection to hot and cold water.
Structurally, all boilers are classified into non-modular, sectional modular and sectional modular with functional containers.
Cooking boilers can have one or two cooking vessels. The cooking vessel of boilers may have a cylindrical or rectangular shape.
The boilers have three operating modes: cooking, heating, steaming.
Manufacturers offer digester kettles with lids in two designs:
- hermetically sealed (“pressure cooker”) for accelerated heat treatment of raw materials with maximum preservation of nutrients and vitamins,
- leaky (“pan”).
Nowadays, it is very difficult to imagine an enterprise in the catering sector that would not have one or even several digester boilers installed.
This irreplaceable equipment, which makes work more convenient.
Therefore, most entrepreneurs try to establish this device taking into account all needs own establishment.
What is a digester and what is it used for?
The digester kettle is used for preparing a variety of soups and broths, borscht, as well as jelly and compotes. In addition, you can cook main courses, boil vegetables and heat water in it. This can be installed either as a separate unit or as one of the components of an entire production line. Food boilers are universal equipment that is especially necessary in establishments serving a large number of people.
They are a container shaped like a cylinder and equipped with several special supports.
The digester body is made using food grade stainless steel.In addition, many manufacturers make double walls, and between them place a layer of reliable thermal insulation material, For example mineral wool. In some cases, such space is filled with heated water.
The heating temperature can be easily controlled using special regulator. A pressure gauge is installed in the upper part of the digester, which determines the pressure generated in the so-called water jacket - the space between two walls filled with hot liquid. In addition, each model of this equipment has a tap for draining water from the jacket.
Already cooked food is unloaded from the boiler through the top lid, which opens freely. In most cases, for the preparation of exclusively liquid dishes in catering establishments, models equipped with a drain tap are used. Some manufacturing companies make a type of boiler that differs from others in that it must be tipped over to extract the product.
There are also special autoclaves - a type of digester that is ideal for cooking food under high pressure. They are often used when a variety of dishes need to be prepared in huge portions in a short period of time.
On modern market equipment intended for public catering establishments, models of digester boilers are presented, the cost of which fully corresponds to their technical specifications, as well as functional properties. In addition, most companies offer their clients a guarantee of comfortable service, including delivery, installation and further Maintenance.
Main functions of the equipment
Modern digester boilers can perform a wide variety of functions. The list of main ones: 
- electric tilting;
- automatic water filling;
- automatic liquid drain;
- fast automatic cooling;
- built-in food stirrer;
- special timer;
- a program that allows you to configure and change cooking modes.
A large number of models are suitable for preparing not only soups, but also various desserts, vegetable and fruit purees, sauces, cereals and other dishes. At the same time, you can cook not in small portions, but in the volumes that are required for a particular case. The best option It is quite easy to select a digester boiler for an enterprise thanks to a wide range of accessories, huge selection models and series from large number manufacturers.
Due to their versatility, digester boilers are excellent for large enterprises operating in the catering industry, small production of semi-finished products and a variety of food products, as well as for factory kitchens.Types of this equipment
Today, there are three types of digester boilers on the equipment market:
- electrical;
- gas;
- steam.
Electrical 
Electric boilers are the most practical equipment, which is intended for preparing a variety of dishes. They are used primarily in catering establishments that require food preparation in required quantities.
The minimum volume of electric boilers is sixty liters. This type of device operates using electrical energy. Such boilers can have either a fixed or tiltable cooking vessel, as well as a system for automatic control. For relatively large establishments, there is equipment with a volume of up to three hundred liters.
Gas
Gas-type digester boilers are no less popular. They are very widely used in industrial scale. These devices provide direct heating of the housing walls in the cooking vessel.
The equipment is practically no different from electric models, however, their main advantage is that it can only work when connected to a gas pipeline.
You should also take into account the fact that gas appliances heat the water in the tank much faster.
Steam
The design of the steam digester boiler includes a special vessel for cooking, reliably 
fixed inside a metal case. There is a lid over the cooking container. When lowered, it is pressed tightly against the body, and when slightly raised, it can be secured at any convenient angle. The lower half of the boiler is equipped with a steam-water jacket. The liquid is heated by steam, which enters the steam bath from an external steam generator.
KPEM-250 from Chuvashtorgtekhnika has the function of tipping, as well as cooling and 
stirring. The device has a fairly easy-to-use software control, through which you can configure any cooking parameters in a few seconds. The main advantage is the ability to control the temperature regime. Its market price is from 130,000 rubles.
User review: “Perhaps the best thing about this cauldron is that you can adjust the cooking temperature. But in general, it was chosen because of its convenient software control.”
KPEM-100 OR
Cooking boiler KPEM-100 OR "Chuvashtorgtekhnika" (Russia). The container heats up in about forty minutes. The volume of the digester is 100 liters. The cooking temperature range is from 0 to 100 °C. The boiler can be tilted manually at an angle of 100°. On the technical market it costs from 150,000 rubles.
The Abat KPEM-160 boiler is manufactured by Abat, Russia.
The volume of the vessel for preparing soups, cereals and other dishes is 160 liters. It is characterized by the presence of three operating modes, so it is possible to smoothly change the heating mode of the liquid, which is carried out thanks to the steam jacket. When removing a cooked dish, the lid can be secured in the upper position. The drainage is very convenient due to manual drive, overturning the container. The boiler costs about 100 thousand rubles.
Feedback from the head of the enterprise: “I’m pleased with the choice. Easy to use, high quality, reliable."
KPE-250
The KPE-250 boiler is produced by Penzmash OJSC. It is made from stainless food grade steel, volume 250 liters. It is stationary and belongs to electric type. The boiler is equipped with a leak-proof lid and cooking vessel round shape. Its price is 125,860 rubles.
User review: “The volume of the boiler is impressive. This was the main factor when choosing equipment.”
KPE-100
The electric digester boiler KPE-100 from Penzmash OJSC has a volume of 100 liters. The liquid in the vessel is heated in 50 minutes due to the steam jacket. Market price from 10 to 35 thousand rubles.
User review: “The price fully corresponds to the quality of the equipment. The boiler is ideal for both large and small businesses.”
KPE-160
The electric digester boiler KPE-160 is supplied to the equipment market by the Russian plant Penzmash OJSC. It differs from the previous model only in its volume of 160 liters. You can purchase equipment for about 115 thousand rubles.
Feedback from the owner of the enterprise: “Both I and my employees are completely satisfied with the performance of this boiler.”
Rules for operating digester boilers
First you need to make sure the health of the digester. Then it is connected to a source of electricity, and turned on immediately before the start of cooking. While the equipment is operating, it is prohibited to open the lid earlier than five minutes before the process is completed. The lid must be closed with all special locking levers.
Food boilers – irreplaceable helpers in kitchens serving large numbers of people. However, you should carefully select the device model and use it correctly.
Food boilers belong to the category of thermal technological equipment and are intended for boiling water and boiling food. Simply put, these devices are used for cooking food in large quantities. What is special about digester boilers and how do they work? More on this later in our article.
Differences from traditional gas stoves
It is worth noting that this technological equipment is not at all similar in design to modern ovens and stoves that we are used to seeing in the kitchen. The main feature of digester boilers is the scale of cooking. Conventional home stoves cannot cook food so quickly, and besides, when using such equipment, control over the entire process can easily be exercised by one person. Thus, the digester boiler significantly saves time and minimizes human resources. Of course, the size of such devices is several times larger than the dimensions of a conventional stove, so it is simply impractical to use them for domestic purposes, and there is no point in turning it on for 2-3 liters of food (this is 1/100 of everything that it should process).
Application
Often such instruments can be seen in canteens industrial enterprises with more than 100 employees. In such containers, first and second courses are quickly prepared, vegetables are boiled for salads, as well as semi-finished products are prepared. In addition, food kettles do an excellent job with side dishes, sauces, hot drinks and even sweet dishes.
Operating modes
This tool can operate in several operating modes. This includes cooking food, reheating it and steaming it.
Varieties
At the moment, there are several types of these devices, namely:
- Tilting and non-tipping digester boilers.
- Stationary and mobile.
- By type of heater - electric, steam, gas and fire.
Naturally, the most versatile equipment is a mobile boiler with a tilting container. However, the cost of such a device is hundreds of thousands of rubles.
It is worth noting that, despite the widespread gas stoves, most often used on digester boilers electric drive. Why? The point is that, thanks to this method heating, you can adjust the temperature of the container in several ranges. Gas instruments have either two degree modes or do not have them at all, that is, how much the side dish or water heats up, this will be its temperature.
Work algorithm
As for the principle of operation, the digester boiler (including KPEM 250) works as follows. When heating the coolant (the so-called heating element - it is located in the “jacket” of the device), heat is generated between the walls of the vessel, which are most often filled with air or water. So - with increasing temperature on the walls of the boiler container, the heating of the liquid itself, semi-finished products and other food increases. As you can see, the operating principle of this device is not that complicated.
Widely used in catering establishments, professional kitchens and food factories.
They belong to thermal equipment and are classified:
- by type of coolant - gas, electric and steam;
- by type of heating - cooking boilers with indirect and direct heating;
- according to the method of extracting the prepared product - tilting and stationary digester boilers;
- by type of lid - with sealed and non-sealed;
- by the number and volume of cooking vessels - one or two vessels can have a capacity from 20 to 300 liters or more.
Purpose of cooking boilers
Food boilers are a type of heating equipment designed for cooking soups, borscht, porridge, pasta and other dishes, as well as vegetables, drinks, sauces and other liquid food in large volumes. They are used to heat large volumes of liquid and are used in catering establishments with high traffic, in food and some other enterprises.The structure of the digester boiler
The main element of digestive equipment is a rectangular or cylindrical cooking container, which is installed in a rectangular body. Digester boilers are equipped with special mixing mechanisms - mixers, the use of which allows you to prepare various dishes, including pureed vegetables and fruits, mix dough or minced meat. The use of mixers turns the digester boiler into multifunctional equipment for working on professional kitchen and helps reduce cooking time.Gas and electric digester boilers can be directly or indirectly heated. Equipment with direct heating is less often used in food processing plants and catering establishments, since it is quite difficult to create a uniform temperature over the entire surface of the cooking vessel, which is why its contents burn. In units with indirect heating the container itself and the products in it are heated evenly, which is due to the steam-water jacket located between the double walls of the equipment. The dish does not burn and cooks much faster.
The electric cooking boiler is equipped with automatic devices, designed to regulate the cooking temperature and to protect equipment from turning on the heating elements of heating elements in the event small quantity water in the steam generator. Based on the type of coolant, a steam digester boiler is distinguished, which operates from steam generated in the boiler room by an external steam generator.
Stationary and tilting digester boilers
According to the method of extracting the prepared product, heating equipment is divided into:- Tilting digester boilers - the product is unloaded through the top of the cooking vessel when the unit is tilted using mechanical or electromechanical devices. When tilted, the heating elements in such equipment are turned off. Tilting models have a special mount on one or two legs;
- stationary cooking boilers - models equipped with stationary cooking containers in which finished food, liquid or semi-finished products are discharged through a tap with a large diameter.
According to the type of closure, digester boilers are:
- with non-sealed lids - the cooking process takes place under atmospheric pressure;
- with airtight lids - food is cooked under high pressure. In such devices, dishes are prepared much faster, and food is less boiled.
Among the large number of varieties of digester boilers, the best are considered to be tilting ones, equipped with automatic devices with programming capabilities, which have mixing mechanisms and a function for rapid cooling of food.
The price for a cooking boiler depends on the type of equipment, heating method, the presence of additional devices, the number and volume of cooking vessels, and some other characteristics. Big choice units allows you to select the required model for the needs and tasks of a public institution or food enterprise.
