FIELD: food industry.
SUBSTANCE: method for manufacturing a kitchenware piece includes shaping the kitchenware piece made of a ferrous metal, surface hardening, oxidation and polishing, while the inner surface of the kitchenware piece is coated with silver or a silver-based alloy by electroshaping.
EFFECT: method ensures antibacterial and antiviral properties of dishes and increased thermal conductivity, allowing to cook food at a temperature below the splitting threshold of oils and fats, prevents food adhesion during cooking and facilitates its detachment from the surface of the items.
13 cl, 6 ex, 2 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| MACHINING OF KITCHENWARE PARTS | 2010 |
|
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