Name of metal sheet for cooking. Food stainless steel: GOST. How to determine the food stainless steel? What is the difference between the food stainless steel from the technical? Food stainless steel brand

The roasting surfaces for restaurants and fast food, canteens and cafes today are widely used in Moscow as an alternative to kitchen frying pan.

Advantages of the frying surface

• The device warms uniformly, due to which vitamins and useful substances are preserved in one or another product, the time costs for cooking are reduced, performance increases.
• A high level of strength - the surface cannot be scratched with cutlery.
• The device has flights around the perimeter warning splashing of fat, as well as a gutter for flowing the liquid.
• The range of possible temperatures is from 50 to 300 degrees (exhibited with the help of the regulator), which allows to fry a variety of products, from delicate shrimp to beef.
• The device is compact, easily fits even into a small kitchen room.
• There is an emergency voltage plug, which is operating at temperatures above 350 degrees and an indicator showing cooks that the surface is included, which eliminates emergency situations.

Before you buy a roasting surface, you need to pay attention to the parameters, specifications, cost and user reviews. All this information can be obtained on our website.

Features of the choice of the frying surface

• Electrical and gas devices, which depends on the presence of an energy source, in the first case, the connection is carried out to a regular outlet of 220 volts, but a voltage of 380 volts is required for high power devices. When choosing, it should be remembered that the electrical surfaces are hot a little longer than gas.
• The surface relief is smooth - for roasting seafood and poultry meat, eggs and pancakes, corrugated - for the preparation of large pieces of meat, after roasting they remain attractive dark stripes. The combined surface is divided into two zones (smooth and corrugated), for each of which separate temperatures are exhibited.
• Production material. Equipment from the glass-ceramic is the most hygienic, but not resistant to shock, the cast iron and carbon steel is not scratched, easy to care. Teflon coating surfaces require accurate circulation and special tools for turning the product.
• The surface area is depends on the number of seats in the hall and the popularity of the establishment.
• Outdoor or desktop equipment is the first for large enterprises, as it has a high power, the second is mobile and purchased for cafes or on-site trading.

Materials and tools that authorized the author to create this solar stove:
1) moisture-resistant plywood with a thickness of about 3 mm
2) a metal sheet with a thickness of 0.5 mm, may also fit roofing or galvanized iron
3) Wooden bars 4 for 4 mm
4) a few boards with a thickness of 20 mm and a total long 400 cm
5) narrow rack for fixing glass
6) Mirrors
7) heat-resistant paint black
8) A pair of glass size 500 per 500 mm
9) Handles
10) Nails, screws
11) Lobzik
12) Pila
13) Hammer
14) Screwdrit
15) metal scissors
16) silicone sealant
17) mineral wool

Consider the process of manufacturing a solar furnace, the main elements of its design and assembly stages.

After the materials necessary for the construction of solar furnaces were found and prepared, the author began directly to build the main framework of the stove.

For this, 4 racks were cut out of a wooden bar. On these racks, with the help of screws and nails, the main part of the furnace will be installed. Racks are made by pairs: 2 Rear racks long 52.6 cm, and 2 front 26.7 cm.

The difference in the length of the rack is done specifically in order to take into account the inclination of the furnace, which it is necessary that it is substituted with the rays of the sun at a right angle.

The carrier walls of the solar frame frame were made of 150 cm plywood sheet for 150 cm. The lower part of the frame has dimensions of 60.5 to 67.5 cm and is also made of plywood.

After that, all parts of the frame are collected by a single design:

The next step by the author began making a glass frame that will close the chamber for the preparation of a future solar furnace. The frame was made of a 549 mm long boards and a width of 60 mm. These boards are connected to each other, and the rake is installed inside the resulting frame, on which the glass will be fastened.

In order to establish the collected frame, it is necessary to prepare the platform on the main frame of the solar furnace. A kind of subframe is also made of boards and small bars, so that the internally hole is just under the size of the glass frame. Almost all fasteners are produced using ordinary nails.

After that, the collected frame with the rail mounting rack is installed on the prepared platform in the carrier frame of a solar furnace.

The author then started making a camera for cooking. Its author decided to make a thickness of 0.5 mm from a metal sheet. The sheet was marked and then cuts are made in such a way that when the bend it turns out a peculiar box, which is then fastened in the frame of the solar furnace with nails.

Then the metal part is cut with scissors for metal, where heating will occur. For sides, cuts are made, a bend is made, and the sheet is inserted into the future stove and is fixed. It is in this metal box that will prepare food.

In order to increase the efficiency of heating and temperature inside the chamber, the inner surface of the metal box is painted with black heat-resistant paint.

The author then cut the glass, which subsequently secured on the frame with the help of silicone sealant. On the top bar frame, on which the glass is fixed, loops were installed. The lid of the solar furnace will be fixed to these loops. The cover itself is carved from the plywood sheet, so that when closing completely protects the glass of the solar furnace. Mirrors were fixed on the inside of the lid.

In order to make it convenient to open a mirror cover and a bar with glass, the author decided to attach ordinary handles to them

It is the most popular material from which the container and dishes are made in contact with food. The stainless steel is characterized by good anti-corrosion properties, durability and low weight. However, it should be borne in mind that this material is not always resistant to aggressive media, in which case special food formulations apply.

Of course, store food is best in steel or glassware, since the popular penpropylene today does not meet all the necessary requirements. In addition, its service life is much less than that of products made of steel.

Many are interested in how to distinguish the food stainless steel from a material that is unsuitable for food storage? To answer this question, it is worth considering the pros, features and classification of this metal.

Benefits of food stainless steel

If we talk about the pluses of food stainless steel, then it is worth highlighting:

• environmental safety material;
• ease of service;
• stability of material to most chemicals;
• wear resistance;
• compliance with the regulations of the dissolution of heavy metals.

In addition, it has long been proven that instead of a frying pan with a non-stick coating, it is much more useful to use dishes made of food stainless steel. From the same material, the best cooking plates and refrigerator surfaces are manufactured.

What kind of stainless steel is considered food

Suitable for the storage and preparation of food is a high-alloy metal, which includes 25% chromium. It is thanks to this chemical element of alloys that are famous for its anti-corrosion characteristics. In the case of contact with the aggressive medium on the metal surface, a special protective film is formed. Thanks to this surface layer, metal does not rust.

In addition, titanium, molybdenum, nickel and other chemical components are added to the food stainless steel, which are additionally increasing the anti-corrosion properties of the material.

GOST and stainless steel brand

If we talk about state standards, then they do not register rules related to stainless steel. That is why experts find it difficult to answer, which material it is recommended to use in the food industry. In turn, manufacturers of this stainless metal answer that, regardless of its brand, it is suitable for food products.

Is it really not in the standards saying nothing about food stainless steel? GOST 5632-72 is perhaps the closest regulatory document that can be used when choosing a better alloy for applying in everyday life. This state standard refers to brands and corrosive and consider this classification.

08x18n10

Under this brand, austenitic corrosion-resistant stainless steel is made. European analogue - this material is not magnetic. It is used in all industrial and commercial industries.

This material is characterized by low price and good quality. It is often used in the food industry, but only under the condition that the metal will not be contacted with caustic soda or sulfamine solutions.

12x18N10T.

The European analogue of this brand is AISI 321. This heat-resistant steel is also not magnetic. The stainless steel of this brand is often used in the manufacture of elements of furnace reinforcement, heat exchangers and exhaust system collectors. The thing is that this steel is suitable for use at high temperatures from 600 to 800 degrees.

08x13.

The European analogue of this material is AISI 409. This steel is widely used in the production of kitchen utensils and cutlery. Such food stainless steel is most often found in stores. Such popularity was obtained thanks to the high degree of adhesion and the ability to adapt to different operational conditions.

This dishware can be bolder or stored in it products in the freezer.

20x13-40x13

The steel of this type refers to the category of composite materials, so it is often used in the manufacture of household and industrial washes, as well as for the production of dishes for hygienic or thermal processing of food. The European analogue of this brand is AISI 420. If there is one of these labels on the dishes, it can safely buy it for use in everyday life. This stainless steel does not rust, it tolerates a sharp change of temperature, and is also a rather plastic and wear-resistant material.

12x13

In Europe, this material is produced with AISI 410 labeling. Steel of this type is often used in the production of equipment for winemaking, food processing and alcohol manufacturing. In addition, this material is characterized by increased heat-resistance in the conditions of a weakly aggressive environment.

08x17

In Europe, this steel is produced under the brand such a stainless steel is indispensable if food in the dishes is exposed to thermal this type is characterized by the highest strength. However, this material is quickly deformed under the conditions of the sulfur environment. At the same time, the stainless steel does not rust and withstand mechanical loads. From this material it is recommended to buy frying pan, since 08x17 is characterized by a high thermal conductivity coefficient.

All other materials are used in special conditions, their cost is much higher. However, not all stainless steel can be safely used for cooking and storing food. In order not to understand what the food stainless steel is different from the technical, much easier to read several useful recommendations. They will allow you to quickly determine whether this material is suitable for food. It is useful to know every consumer who worry about his health.

How to distinguish food stainless steel from technical?

To determine the composition of the anti-corrosion alloy, as well as the possibility of its use in everyday life, you can write the brands that have been listed above. If such a marking is on the dishes, it is suitable for cooking and storing food.

But sometimes it happens that before our eyes the material of an unknown brand, and the seller aggressively claims that this alloy is absolutely environmentally friendly and cannot harm the person. In this case, it suffices to place the metal into a 2 percent acetic solution and wait for the reaction. If the shade of the material has changed, it became dark, then it is better not to use it. The invariance of color says that the stainless steel is really food. It can be used.

There is another method that consumers often use, reading the information on how to determine the food stainless steel. They use a magnet for this. But it is worth understanding that this method is completely inactive, since the stainless steel is magnetic and non-profitable. Accordingly, the use of a magnet will not help determine if it is possible to use material for food.

To select the best metal, it is worth examining the product information and ask the seller accompanying documents. Any dishes should be made in accordance with certain standards and requirements. If there is no marking on the product, then it is better to refuse this product. Otherwise, you can buy substantial and dangerous utensils for human health.

Use: at home for cooking for a pair. The invention: a set of metal dishes consists of a metal case with a lid and insert, the thickness of the walls of the entire set is 1.5 - 2 mm. The liner is made in the form of alignment in one subject and frying pan with perforation in the upper half of the side wall with an interval of 10 mm between the holes with a diameter of 3 mm. The number of rows of holes may vary depending on the height of the liner. 3 Il.

The proposed device is a set of metal dishes from three items. Designed for cooking meal: meat, fish, vegetables, dumplings. The set of stamps from a metal sheet with a thickness of 1.5-2.0 mm, from aluminum, stainless steel. The invention is illustrated by the drawing, where in FIG. 1 depicts a flat-bottom pan with pulp handles, in FIG. 2 - lid with a pulp handle; FIG. 3 - liner-flat-bottomed conical bowl with a supporting column bent on 90 o relatively vertical axis. At the upper half of the side wall, 6 rows of holes with a diameter of 3 mm are made, the interval is 10 mm. Holes 2, 4, 6 rows are shifted horizontally by 5 mm relative to the 1st row. The dimensions of the kit are caused by the size of the diameter of the household electric stove. The size of the outer diameter of the pan depends on the diameter of the burner. Depending on the size of the burners, the kit can be manufactured in several modifications. The design of the structure consists in combining frying pan with a colander, i.e. Two items in one. The liner (Fig. 3) is made in the form of a bore bowl bowed, bent on 90 o relatively vertical axis. At the upper half of the side wall at a height of 15-20 mm, perforation was made: 6 rows of holes with a diameter of 3 mm with an interval of 10 mm. Moreover, 2, 4, 6 rows are drilled with a displacement of 5 mm horizontally, relative to the 1st row. Operating principle. Water is poured on the bottom of the pan, it is brought to a boil. Inserts insert with food inserted into the pan, closed with a lid, heated. Couples, entering through the holes, brings food until readiness. The kit provides cooking with a steam way, where calories are not digested in water, but remain at the bottom of the liner than the quality and taste of food. Uniform admission of steam through six rows of holes accelerates cooking compared to frying in a frying pan on 1/4. The kit consists of three items, easy to use, easily component, is easy to clean. It can be made of cheap materials, for example, from aluminum, using developed technologies. As a result, there may be serial, which ensures the low cost of manufacture. Compared to analogue (US Patent No. 3141455, 1984) Kit more suspensive and technological.

Claim

A set of metal dishes for cooking for a pair consisting of a metal case with a lid and a liner, characterized in that the wall thickness of the entire set is 1.5 - 2 mm, the liner is made in the form of alignment in one object of the river and frying pan with perforation in the upper half The side wall with an interval of 10 mm between the holes with a diameter of 3 mm, the number of rows of holes may vary depending on the height of the liner.