FIELD: food-processing industry. SUBSTANCE: utensil has casing manufactured from stainless steel. Layer of heat-conductive metal with predetermined heat conductivity coefficient is positioned between vessel casing and bottom, with thickness of heat-conductive metal layer being 5-20 times as large as that of vessel bottom. Cover and vessel contact surfaces are made in the form of flanges. Such construction allows vitamins and other useful components of natural food products to be retained. EFFECT: reduced power consumption, increased service life of utensil, wider operational capabilities. 9 cl, 6 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| POT FOR THERMAL PROCESSING OF FOOD PRODUCT | 2001 |
|
RU2197884C2 |
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| TABLEWARE FOR THERMAL PROCESSING OF PROVISION | 0 |
|
SU1729467A1 |
| VESSEL FOR HEAT TREATMENT OF FOOD PRODUCTS | 0 |
|
SU1149932A1 |
| FLUOROPOLYMER ANTI-ADHESION COATING WITH IMPROVED HEAT TRANSFER PROPERTIES AND ABRASION RESISTANCE | 2005 |
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RU2363548C2 |
