Usage: at home for steaming food. The essence of the invention: a set of metal utensils consists of a metal body 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 piece with perforations 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 three-piece metal utensils. Intended for cooking steam method food: meat, fish, vegetables, dumplings. The set is stamped from a metal sheet with a thickness of 1.5-2.0 mm, aluminum, stainless steel. The invention is illustrated by the drawing, where in FIG. 1 shows a flat-bottomed pan with riveted handles; Fig. 2 - cover with riveted handle; in fig. 3 - liner - flat-bottomed conical bowl with a support collar bent 90° relative to the vertical axis. On the upper half of the side wall there are 6 rows of holes with a diameter of 3 mm, an interval of 10 mm. Holes of 2, 4, 6 rows are shifted horizontally by 5 mm relative to the 1st row. The dimensions of the kit are determined by 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 manufactured 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 by 90° relative to the vertical axis. On the upper half of the side wall, at a height of 15-20 mm from the collar, perforation is made: 6 rows of holes with a diameter of 3 mm with an interval of 10 mm. Moreover, rows 2, 4, 6 are drilled with a horizontal offset of 5 mm relative to the 1st row. Operating principle. Pour water into the bottom of the pan and bring to a boil. The insert with food is inserted into the pan, closed with a lid, and heated. Steam entering through the holes cooks the food. The kit provides steam cooking, where calories own juice are not boiled into water, but remain at the bottom of the insert, thereby improving the quality and taste of food. Even steam flow through six rows of vents speeds up cooking time compared to frying in a frying pan by 1/4. The set consists of three items, is easy to use, easy to assemble, and easy to clean. It can be made from cheap materials, for example, aluminum, using mastered technologies. As a result, it can be mass-produced, which ensures low-cost production. Compared to its analogue (US Patent N 3141455, 1984), the kit is more constructive and technologically advanced.

Formula of invention

METAL COOKWARE SET 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 piece with perforations in the upper half 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.

Materials and tools that the author used to create this solar stove:
1) moisture resistant plywood about 3 mm thick
2) a 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 strip for fixing glass
6) mirrors
7) heat-resistant black 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

Let's look at the manufacturing process solar oven, the main elements of its design and assembly stages.

After all the materials necessary for the construction of a solar oven were found and prepared, the author proceeded directly to the construction of the main frame of the oven.

For this out wooden block 4 racks were cut out. The main part of the stove will be installed on these racks using screws and nails. The 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 tilt 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 solar oven frame were made from a sheet of plywood measuring 150 cm by 150 cm. Bottom part The frame has dimensions of 60.5 by 67.5 cm and is also made of plywood.

After which all parts of the frame are assembled into a single structure:

The next step, the author began making a frame for the glass that will cover the chamber for preparing the future solar oven. The frame was made of boards 549 mm long and 60 mm wide. These boards are connected to each other, 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 site on the main frame of the solar oven. A kind of subframe is also made from boards and small bars, so that the internal hole is just the size of the frame for installing glass. Almost all fastenings are made using ordinary nails.

After which the assembled frame with a rail for fastening glass is installed on the prepared platform in load-bearing frame solar oven.

Then the author began making a cooking chamber. Its author decided to make it from a sheet of metal 0.5 mm thick. The sheet was marked and then cuts were made in such a way that when folded, a kind of box was obtained, which was then secured in the frame of the solar oven using nails.

Then it is cut out with metal scissors metal part where heating will occur. Cuts are made on the sides, a bend is made, and the sheet is inserted inside the future stove and secured. It is in this metal box that the food will be cooked.

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 he subsequently secured to the frame using silicone sealant. Hinges were installed on the top bar of the frame on which the glass is fixed. The solar oven cover will be attached to these hinges. The lid itself is cut from a sheet of plywood so that when closed it completely protects the glass of the solar oven. Mirrors were attached to the inside of the lid.

In order to make it convenient to open the mirror cover and the glass plate, the author decided to attach ordinary handles to them for

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

Advantages of the frying surface

• The device heats up evenly, thanks to which vitamins and nutrients are preserved in a particular product, the time spent on cooking is reduced, and productivity increases.
• High level durability - the surface cannot be scratched by cutlery.
• The device has sides around the perimeter to prevent splashing of fat, as well as a gutter 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 and easily fits even into a small kitchen space.
• There is an emergency voltage cut-off that is triggered at temperatures above 350 degrees and an indicator that shows cooks that the surface is turned on, which eliminates the occurrence of emergency situations.

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

Features of choosing a frying surface

• Electrical and gas devices, which depends on the availability of energy, in the first case the connection is made to a regular 220-volt outlet, but for high-power devices a voltage of 380 volts is required. When choosing, remember that electric surfaces take a little longer to heat up than gas ones.
• Surface texture - 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.
• Material of manufacture. Glass-ceramic equipment is the most hygienic, but not shock-resistant; cast iron and carbon steel are not scratched and are easy to clean. Teflon coated surfaces require careful handling and special tools to turn the product over.
• Surface area - depends on the quantity seats in the hall and the popularity of the establishment.
• Floor or tabletop equipment is the first for large enterprises, as it has high power, the second is mobile and is purchased for cafes or outdoor trade.