FIELD: public catering appliances. SUBSTANCE: electric stove has table with frame and four burners each connected to power supply, as well as oven with electric heaters arranged in parallel, four on top and four at bottom, outside the oven in heat-insulated duct. Heat insulation of inner casing in oven is provided on its two sides and on top in the form of four layers of foil with pressboard layer under last foil layer and on rear wall in the form of three layers of foil with pressboard layer under last foil layer; heat insulation of oven door has two foil layers and two pressboard layers. Auxiliary shelf of case mounts mode-of-operation switches and is installed on special panel placed away from heated area. Stove is provided with tray to accumulate spilled liquid. Mentioned auxiliary shelf aids in heat transfer from mode-of-operation packet switches when oven is switched on; more uniform heating of oven is ensured due to arrangement of heating elements in heat-insulating duct and due to heat insulation of inner casing and door of oven. EFFECT: improved service life and repairability of stove. 2 cl, 3 dwg
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Authors
Dates
1999-11-20—Published
1999-04-28—Filed