Materials and tools that the author used to create this solar stove:
1) moisture resistant plywood with a thickness of about 3 mm
2) sheet of metal 0.5 mm thick, roofing or galvanized iron may also be suitable
3) wooden blocks 4 by 4 mm
4) several boards with a thickness of 20 mm and a total length of 400 cm
5) narrow rail for fixing glass
6) mirrors
7) black heat resistant paint
8) a pair of glass measuring 500 by 500 mm
9) handles
10) nails, screws
11) jigsaw
12) saw
13) hammer
14) screwdriver
15) metal scissors
16) silicone sealant
17) mineral wool
Consider the manufacturing process solar oven, the main elements of its design and assembly steps.
After all the materials necessary for the construction of the solar furnace were found and prepared, the author proceeded directly to the construction of the main frame of the furnace.
For it out wooden block 4 posts were cut. On these racks, with the help of screws and nails, the main part of the furnace will be installed. Racks are made in pairs: 2 rear racks are 52.6 cm long, and 2 front ones are 26.7 cm long.
The difference in the length of the racks is made specifically in order to take into account the slope of the stove, which is necessary so that it is exposed to the rays of the sun at a right angle.
The load-bearing walls of the frame of the solar furnace were made of a sheet of plywood measuring 150 cm by 150 cm. The lower part of the frame has dimensions of 60.5 by 67.5 cm and is also made of plywood.
After that, all parts of the frame are assembled into a single structure:
The next step, the author proceeded to the manufacture of a frame for glass, which will close the chamber for the preparation of a future solar oven. The frame was made of boards 549 mm long and 60 mm wide. These boards are interconnected, and a rail is installed inside the resulting frame, on which the glass will be attached.
In order to install the assembled frame, it is necessary to prepare a platform on the main frame of the solar furnace. A kind of stretcher is also made from boards and small bars, so that the inner hole is just the size of the frame for installing glass. Almost all fastenings are made using ordinary nails.
After that, the assembled frame with a rail for fixing glasses is installed on the prepared site in the supporting frame of the solar furnace.
The author then proceeded to make a cooking chamber. Its author decided to make it from a sheet of metal 0.5 mm thick. The sheet was marked and then notched in such a way that when folded, a kind of box was obtained, which was then attached to the frame of the solar furnace with nails.
Then, with scissors for metal, a metal part is cut out, where heating will occur. Incisions are made on the sides, a bend is made, and the sheet is inserted into the future stove and fixed. It is in this metal box that food will be prepared.
In order to increase the heating efficiency and temperature inside the chamber, inner surface metal box painted with black heat-resistant paint.
Then the author cut out the glass, which was subsequently fixed to the frame with the help of silicone sealant. Hinges were installed on the upper bar of the frame on which the glass was fixed. The lid of the solar oven will be attached to these hinges. The lid itself is cut from a sheet of plywood in such a way that when closed, it completely protects the glass of the solar furnace. On inner part covers were fixed mirrors.
In order to make it convenient to open the mirror cover and the bar with glass, the author decided to attach ordinary handles to them for
It is the most popular material from which containers and utensils in contact with food are made. Stainless steel has good anti-corrosion properties, durability and low weight. However, it should be borne in mind that this material is not always resistant to aggressive environments; in this case, special food-grade formulations are used.
Of course, it is best to store food in steel or glassware, since today's popular polypropylene foam does not meet all necessary requirements. In addition, its service life is much shorter than that of products made of steel.
Many are interested in how to distinguish food grade stainless steel from a material unsuitable for food storage? To answer this question, it is worth considering the pros, features and classification of this metal.
Advantages of food grade stainless steel
If we talk about the advantages of food stainless steel, then it is worth highlighting:
- environmental safety of the material;
- ease of maintenance;
- material resistance to most chemicals;
- wear resistance;
- compliance with the regulations for the dissolution of heavy metals.
In addition, it has long been proven that instead of frying pans with non-stick coating it is much more useful to use dishes made of food grade stainless steel. The best are made from the same material. hobs and refrigerator surfaces.
What stainless steel is considered food
Suitable for storage and food preparation, it is a highly alloyed metal, which includes 25% chromium. It is thanks to this chemical element that alloys are famous for their anti-corrosion characteristics. In case of contact with an aggressive environment, a special protective film. Thanks to this surface layer, the metal does not rust.
In addition, titanium, molybdenum, nickel and other chemical components are added to food grade stainless steel, further increasing the anti-corrosion properties of the material.
GOST and stainless steel grades
If we talk about state standards, then they do not spell out the rules related to of stainless steel. That is why experts find it difficult to answer which material is recommended to be used in Food Industry. In turn, the manufacturers of this stainless metal answer that, regardless of its brand, it is suitable for food products.
Is it really true that the regulations do not say anything about food grade stainless steel? GOST 5632-72 is perhaps the closest regulatory document that can be used when choosing the best alloy for domestic use. This State Standard refers to grades and corrosion-resistant and Let's take a closer look at this classification.
08X18H10
Under this brand, austenitic corrosion-resistant stainless steel is produced. European equivalent - This material is not magnetic. It is used in all industrial and commercial sectors.
This material is low cost and good quality. It is often used in the food industry, but only on condition that the metal will not come into contact with caustic soda or sulfa solutions.
12X18H10T
The European analogue of this grade is AISI 321. This heat-resistant steel is also not magnetic. Stainless steel of this brand is often used in the manufacture of elements of furnace fittings, heat exchangers and exhaust manifolds. The thing is that this steel is suitable for use in high temperatures from 600 to 800 degrees.
08Х13
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. The material gained such popularity due to the high degree of adhesion and the ability to adapt to different operating conditions.
This dish can be safely heated or stored in it products in the freezer.
20X13-40X13
Steel of this type belongs to the category of composite materials, so it is often used in the manufacture of household and industrial sinks, as well as for the production of utensils for hygienic or thermal processing of food. The European analogue of this brand is AISI 420. If one of these markings is on the dishes, then you can safely buy it for household use. This stainless steel does not rust, tolerates a sharp change in temperature well, and is also a fairly ductile and wear-resistant material.
12X13
In Europe, this material is produced with the AISI 410 marking. Steel of this type is more often used in the manufacture of equipment for winemaking, food processing and the manufacture of alcohol. Besides, given material differs in the increased heat resistance in the conditions of slightly aggressive environment.
08X17
In Europe, this steel is produced under the brand name. Such stainless steel is indispensable if the food in the dishes is subjected to thermal this type is characterized by the highest strength. However, this material is rapidly deformed in a sulfur environment. At the same time, stainless steel does not rust and can withstand mechanical stress. It is recommended to buy pans from this material, since 08X17 is characterized by a high coefficient of thermal conductivity.
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 food storage. In order not to delve into the difference between food stainless steel and technical stainless steel, it is much easier to read a few useful advice. They will allow you to quickly determine whether a given material is suitable for food. This is useful to know for every consumer concerned about their 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 out the brands that were listed above. If such a marking is on the dishes, then it is suitable for cooking and storing food.
But sometimes it happens that a material of an unknown brand is in front of your eyes, and the seller insists that this alloy is absolutely environmentally friendly and cannot harm a person. In this case, it is enough to place the metal in a 2% acetic solution and wait for the reaction. If the shade of the material has changed, it has become dark, then it is better not to use it. The invariance of color suggests that stainless steel is indeed food grade. It can be used.
There is another method that consumers often use after reading information on how to identify food grade stainless steel. They use a magnet for this. But it should be understood that this method is completely ineffective, since stainless steel can be magnetic and non-magnetic. Accordingly, the use of a magnet will not help in any way to determine whether the material can be used for food.
To choose best metal, you should study the information about the product and ask the seller accompanying documents. Any utensils must be produced in accordance with certain standards and requirements. If there is no marking on the product, then it is better to refuse such a product. Otherwise, you can purchase poor-quality and dangerous utensils for human health.
Every hostess would like to have in her kitchen everything that is needed for a pleasant and comfortable cooking process. In specialized stores, dishes are sold for any occasion. However, choosing, for example, a baking sheet, you need to take into account some rules.
Varieties of baking sheets
In order for you to enjoy cooking a variety of pies, baked dishes and much more, it is very important to have a quality oven tray in your arsenal. This versatile item will help prepare a huge amount of goodies for the whole family. It is worth noting that dishes from the oven are healthy food, so every home should have a baking dish. Modern oven trays are equipped with a non-stick layer, which greatly simplifies the process of cooking and uses very little oil.
In the store you can find a huge number various kinds baking sheets:
- with sides or flat;
- perforated or solid;
- enamelled;
- tin;
- stainless steel;
- silicone;
- ceramic;
- cast iron.
Silicone forms
A real discovery for culinary specialists was a silicone baking sheet, which has a lot of undeniable advantages:
- the ability to withstand temperatures from - 55 to +280 degrees;
- does not take up much space;
- does not burn fingers when removed from the oven;
- do not require regular lubrication during use.
Baking in such forms does not burn, it is well pulled out. Silicone trays can be used in microwave ovens or ovens. They are easy to wash and easy to store. Even after prolonged use, your mold will not absorb foreign odors, so it can be used for baking sweet and savory dishes. However, it should be noted that softness silicone mold can be attributed to the disadvantages, because if you fill it with batter, then transfer it to oven will be problematic. Manufacturers have taken care of this and some models already have a metal frame.
glass tray
Many housewives consider the glass oven tray to be the safest, most convenient and aesthetically pleasing. Due to the transparency of the product, you can observe the baking process. Glass does not impart foreign odors or tastes to food, retains temperature for a long time ready meal. You can buy an oval, round or rectangular shape with or without a lid. If you purchased such a model, then before placing the baking sheet in the oven, it is recommended to heat it up. Otherwise, the form may crack, because the glass does not tolerate temperature changes.
cast iron
A feature of this baking sheet is its unique durability, because some housewives have such an item inherited from their grandmother. At the same time, it is perfectly used and does not lose its quality and performance characteristics. Among the disadvantages of this type can be noted significant weight. In addition, the product is very fragile, so you should be careful with the baking sheet so as not to break it.
Ceramic
A feature of this model are the unique "breathing" walls. This allows you to bake different foods while keeping all beneficial features, because the food will languish in the oven, and not boil. Ceramic does not emit harmful substances when heated, which is another advantage of the model. Among the disadvantages of a ceramic baking sheet is the porosity of the material, which can lead to the destruction of the form due to the ingress of liquid into the cracks. It is difficult to wash such a sheet: you have to pre-soak it with detergent.
Aluminum
This form perfectly conducts heat, due to which the time for cooking is reduced. The light weight of the dishes is another plus, thanks to which you can cook pastries and take them with you when you go to visit. An aluminum oven tray is perfect for you if you decide to bake cookies, baskets, tartlets or shortbreads. Baking voluminous pies requires a different device.
Carbon steel
The choice in favor of a steel container should be made by those who plan to use the baking sheet with the oven regularly. This is the most popular and cheapest option, with which you can cook a wide variety of dishes. Using heat resistant steel sheet is easy. It cleans well, does not change the smell and taste of the dish, saves you time. However, it is important to choose a durable metal that does not bend.
How to choose a baking sheet for baking and baking in the oven
When choosing a baking sheet for the oven in the store, it is recommended to pay attention to the following points:
- Get models with a lid. Without it, the dish will heat unevenly, so it may burn at the edges and not bake through in the middle.
- Pay attention not only to the presence of a non-stick surface, but also to its resistance to scratches.
- If you like to cook homemade cookies and buns, choose a baking sheet with low sides.
- For the preparation of sponge cakes, choose sheets with a wall height of 2.5 cm or more.
- Don't save money by buying poor quality cookware that doesn't look good. She won't last long.
- The perforated baking sheet helps baked goods come out faster, while they do not burn, and excess moisture evaporates easily.
- For grilling chicken, fish or vegetables, choose models with wire racks or a perforated bottom.
Where to buy and how much
Most a budget option oven trays are aluminum models. The cost of such a device starts at 300 rubles. Models made of carbon steel, depending on the size, the presence of a lid or silicone handles, cost from 400 to 1500 rubles. Ceramics, glass or cast iron will cost you 1500-2000 rubles. You can buy a baking sheet in household hypermarkets or online stores with delivery, but before that, study the photos, characteristics, materials used to make it.
Frying surfaces for restaurants and fast food, canteens and cafes are now widely used in Moscow as an alternative to kitchen frying pans.
The advantages of the frying surface
- The device warms up evenly, thanks to which vitamins and minerals are preserved in a particular product. useful material, time costs for cooking are reduced, productivity is increased.
- High level strength - the surface cannot be scratched with cutlery.
- The device has sides around the perimeter that prevent splashing of fat, as well as a chute for draining liquid.
- The range of possible temperatures is from 50 to 300 degrees (set using the regulator), which allows you to fry a variety of foods, from tender shrimp to beef.
- The device is compact, easily fits even in a small kitchen room.
- There is an emergency power cut-off that works at temperatures above 350 degrees and an indicator showing cooks that the surface is on, which eliminates the occurrence of emergencies.
Before you buy frying surface, it is necessary to pay attention to the parameters, specifications, cost and user reviews. All this information can be found on our website.
Features of the choice of frying surface
- Electrical and gas appliances, which depends on the availability of an energy carrier, in the first case, the connection is made to a regular 220-volt outlet, but for appliances high power requires a voltage of 380 volts. When choosing, remember that electric surfaces heat up a little longer than gas ones.
- Surface relief - smooth - for frying seafood and poultry, eggs and pancakes, corrugated - for cooking large pieces of meat, after frying attractive dark stripes remain on them. The combined surface is divided into two zones (smooth and corrugated), for each of which separate temperatures are set.
- Manufacturing material. Glass-ceramic equipment is the most hygienic, but not resistant to impacts, cast iron and carbon steel equipment is not scratched, easy to clean. Teflon coated surfaces require careful handling and special tools to turn the product.
- Surface area - depends on quantity seats in the hall and the popularity of the institution.
- Floor or desktop equipment - the first for large enterprises, as it has high power, the second is mobile and is purchased for cafes or outreach trade.
Usage: at home for steam cooking. The essence of the invention: a set of metal utensils consists of a metal case with a lid and an insert, the wall thickness of the entire set is 1.5 - 2 mm. The insert is made in the form of combining a colander and a frying pan into one item with perforation in the upper half of the side wall with an interval of 10 mm between holes with a diameter of 3 mm. The number of rows of holes may vary depending on the height of the liner. 3 ill.
The proposed device is a set of metal utensils of three items. Designed for steam cooking: meat, fish, vegetables, dumplings. The set is stamped 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 shows a flat-bottomed pan with riveted handles, in Fig. 2 - cover with a riveted handle; in fig. 3 - liner-flat-bottomed conical bowl with a support collar bent 90 about relative to the vertical axis. On the upper half of the side wall, 6 rows of holes with a diameter of 3 mm were made, with an interval of 10 mm. Holes 2, 4, 6 rows are horizontally displaced by 5 mm relative to the 1st row. The dimensions of the set are determined by the dimensions of the diameter of the household burner. 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 set can be made in several modifications. The novelty of the design lies in the combination of a frying pan with a colander, i.e. two items into one. The insert (Fig. 3) is made in the form of a semi-conical bowl with a support collar bent 90 about relative to the vertical axis. Perforation was made on the upper half of the side wall at a height of 15-20 mm from the shoulder: 6 rows of holes with a diameter of 3 mm with an interval of 10 mm. Moreover, the 2nd, 4th, 6th rows are drilled with an offset of 5 mm horizontally, relative to the 1st row. Operating principle. Water is poured into the bottom of the pan, brought to a boil. An insert with food is inserted into the pan, closed with a lid, heated. Steam coming through the holes brings the food to readiness. The kit provides steam cooking, where calories are not boiled into water by their own juice, but remain at the bottom of the insert, which improves the quality and taste of food. Even steam delivery through six rows of holes speeds up cooking by 1/4 compared to frying in a pan. The set consists of three pieces, easy to operate, easy to assemble, easy to clean. It can be made from cheap materials, such as aluminum, using established technologies. As a result, it can be mass-produced, which ensures low cost of manufacture. Compared with analogue (US Patent N 3141455, 1984) the set is more constructive and technologically advanced.
Claim
A SET OF METAL COOKWARE FOR STEAM COOKING, consisting of a metal body with a lid and an insert, characterized in that the wall thickness of the entire set is 1.5 - 2 mm, the insert is made in the form of combining a colander and a frying pan into one item with perforation in the upper half side wall with 10 mm spacing between 3 mm diameter holes, the number of rows of holes may vary depending on the height of the liner.
