Digestion boilers - varieties, modes and principle of operation. Cooking boilers Cooking boilers, electric and gas
A food boiler is a thermal technological equipment for boiling water and boiling food.
In catering establishments often use food boilers. They prepare the first and second hot dishes, boil products for salads and semi-finished products, cook side dishes, sauces, sweet dishes, prepare hot drinks.
Traditional cooking on the stove in ordinary dishes loses a lot to cooking in a digester. On the stove, the dish is cooked much longer and with high energy costs. Boilers allow you to save time, human resources and space in the kitchen.
The principle of operation of digester boilers is based on heating the contents with a steam-water mixture, which is formed when the coolant is heated in the "jacket" of the boiler with heating elements. Therefore, these devices belong to equipment with indirect heating and are manufactured with double dividing walls. Thus, a hermetically closed space is formed between the walls of the vessel, which is commonly called a shirt. This space is filled with water or other liquid, the boiler heats up and the steam jacket effectively transfers heat to the food being cooked. This heating process completely eliminates the burning of products. If there is no liquid in the jacket, the heating is automatically turned off. The principle of indirect heating not only saves energy, but also improves the taste of dishes and their nutritional value. The side dishes do not burn, and the broths remain transparent even after a very long cooking.
Some boilers are equipped with a tilting mechanism, which facilitates the unloading of products and washing the boiler. Some models of cooking kettles allow you to adjust the temperature of food heating and cook, for example, vegetables at + 80 ° C, while preserving useful substances and vitamins. Conversely, heating above +100°C allows faster processing of food. In modern cooking pots, it is possible to pass, mix, beat and rub food, which greatly facilitates and speeds up the process of cooking. For example, mixing 200 kg of salad takes no more than 5 minutes, and 200 kg of mashed potatoes can be prepared in 40 minutes.
Manufacturers of technological equipment offer boilers of various types, differing in the method of heating, capacity, the shape of the cooking vessels and the type of energy carriers.
Depending on the pressure in the cooking vessel, there are digester boilers operating at atmospheric or slight excess pressure, and autoclaves operating at elevated pressure.
Depending on the source of heat, boilers are divided into solid fuel, gas, electric and steam.
According to the installation method, the boilers are non-tilting, tilting and with a removable cooking vessel.
According to the method of heating, boilers with indirect and direct heating are distinguished.
Boilers with indirect heating are most widely used. Water (boiled or distilled) is used as an intermediate heat carrier in such boilers.
As a rule, the boiler is equipped with a heating temperature regulator, a valve for filling the water jacket, a valve for filling the boiler with water, taps for draining water from the boiler and the jacket. On the upper surface of the boiler, the digester usually has a pressure gauge for determining the pressure in the water jacket and a safety valve that operates when it is exceeded.
Cooking boilers provide fixed connection to hot and cold water.
Structurally, all boilers are classified into non-modular, sectional modular and sectional modular with functional tanks.
Cooking boilers can be with one or two cooking vessels. The brew vessel of the boilers may be cylindrical or rectangular.
There are three modes of operation for the boilers: cooking, heating, steaming.
Manufacturers offer cooking pots with lids in two versions:
- sealed ("pressure cooker") for accelerated heat treatment of raw materials with maximum preservation of nutrients and vitamins,
- leaky ("pan").
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Modern kitchen equipment is developing by leaps and bounds. Electric cooking boilers combine a lot of undeniable advantages and look extremely in demand in the kitchen of any scale: from the catering department of a school, kindergarten, sanatorium or hospital, to a huge factory canteen or food galley of a liner. They not only simplify the process of preparing food and relieve the burden on staff. A cooking gas or steam boiler will help to practically automate cooking, and due to timers, various programs and recipes, a built-in stirrer or a powerful mixer (with the ability to whip at 140 rpm), removable scrapers, etc., it will absolutely eliminate the human factor, such as burnt food, overcooking etc. Any programmed process can be modified to suit your requirements.
The line of units is conditionally divided into two categories: stationary and tilting (inclined) food boilers. The latter have a manual or automatic bowl emptying mechanism. Digesters can operate both from the mains and from gas, and according to the method of maintaining the temperature they are divided into devices with direct and indirect heating. The digester steam boiler boasts a unique "Steam heating jacket" (steam-water jacket) function. It is ideal for recipes with a thick consistency and will keep food from sticking to the sides of the container. Such models are beneficial by reducing energy costs and consumption of drinking water. A food kettle with a stirrer will create additional convenience in large-scale cooking. It is very easy and convenient to use such equipment.
Prices of food kettles
As a rule, the more modern achievements and functionality are implemented in the equipment, the higher the price for the digester. Not to a small extent, the cost depends on performance, or rather the ability to accommodate an impressive amount of ingredients. You can choose a professional cooking pot with a stirrer, for a one-time cooking of volumes from 27 to 400 liters. The range of dishes prepared in the appliances is extremely rich. The capabilities of the units are not limited to soups, broths, side dishes, sauces, cereals, mashed potatoes, meat stews, compotes, jelly or whipped desserts. An electric cauldron with a nominal temperature of up to 300ºС will perfectly fit into the concept of an Uzbek cuisine restaurant.
In conditions of acute shortage of time, a gas digester with an autoclave will become an indispensable acquisition for catering establishments. Under high pressure, food not only cooks much faster, but also retains more useful nutrients. The food boiler with a special "liquid ice" system will cool cooked food in record time, down to +3°C. Reliability and durability of the food boiler is guaranteed by an anti-vandal, all-metal, massive body made of anti-corrosion steel (cast iron, alloys). Rationality of a design and the smoothed internal corners will facilitate a sink and cleaning.
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In our time, it is very difficult to imagine a catering enterprise that would not have one or even several cooking boilers installed.
This is an indispensable equipment that allows you to make work more convenient.
Therefore, most entrepreneurs try to install this device, taking into account all the needs of their own institution.
What is a digester and what is it for?
The digester is used to prepare a variety of soups and broths, borscht, as well as kissels and compotes. In addition, you can cook main dishes, boil vegetables and heat water in it. This can be installed as a separate unit, or as one of the components of an entire technological line in production. Digestion kettles are versatile equipment that is especially needed in establishments serving a large number of people.
They are a container shaped like a cylinder and equipped with several special supports.
The body of the digester is made using food grade stainless steel.In addition, many manufacturers make the walls double, and between them they place a layer of reliable heat-insulating material, such as mineral wool. In some cases, such a space is filled with heated water.
The heating temperature can be easily controlled using special regulator. A manometer is installed in the upper part of the digester, which determines the pressure formed in the so-called water jacket - the space between two walls filled with hot liquid. In addition, each model of this equipment has a valve for draining water from the jacket.
Already cooked food is unloaded from the boiler through the top cover, which leans freely. In most cases, for the preparation of exclusively liquid dishes in catering establishments, models equipped with a drain tap are used. In some manufacturing companies, a type of boilers is made, which differs from the others in that it must be tilted to extract the product.
There are also special autoclaves, a type of digester that is ideal for high-pressure cooking. Often they are used when you have to cook a variety of dishes in huge portions in a short period of time.
On the modern market of equipment intended for public catering establishments, models of cooking boilers are presented, the cost of which is fully consistent with their technical characteristics, as well as functional properties. In addition, most companies offer their customers a guarantee for a comfortable service, including delivery, installation and further maintenance.
Main functions of the equipment
Modern cooking kettles can perform a wide variety of functions. In the main list: 
- electric tipping;
- automatic filling of water;
- automatic drain of liquid;
- fast automatic cooling;
- built-in food stirrer;
- special timer;
- a program that allows you to customize and change the cooking modes.
A large number of models are suitable for cooking not only soups, but also various desserts, vegetable and fruit purees, sauces, cereals and other dishes. At the same time, you can cook not in small portions, but in the volumes that are required for a particular case. The optimal version of the digester for the enterprise is quite easy to choose thanks to a wide range of accessories, a huge selection of models and series from a large number of manufacturers.
Due to their versatility, cooking kettles are perfect for large catering establishments, small productions of semi-finished products and various food products, as well as for factory kitchens.Types of this equipment
There are three types of cooking pots on the market today:
- electrical;
- gas;
- steam.
Electrical 
Electric boilers are the most practical equipment for preparing a variety of dishes. They are mainly used in catering establishments that require cooking in the required quantities.
The minimum volume of electric boilers is sixty liters. This type of device operates on electrical energy. Such boilers can have both fixed and tilting cooking containers, as well as a system for automatic control. For relatively large institutions, there is equipment with a volume of up to three hundred liters.
Gas
No less popular are gas-type cooking boilers. They are widely used on an industrial scale. These devices provide direct heating of the body walls in the cooking vessel.
The equipment is practically no different from electric models, but their main advantage is that it can only work when connected to a gas pipeline.
It should also be taken into account that the gas appliances heat the water in the tank much faster.
Steam
The design of the steam digester includes a special vessel for cooking, reliably 
fixed inside a metal case. A lid is installed over the cooking container. In the lowered state, it is tightly pressed against the body, and in a slightly raised position, it can be fixed at any convenient angle of inclination. The lower half of the boiler is equipped with a steam-water jacket. The liquid is heated by steam, which enters the steam bath from an external steam generator.
KPEM-250 from Chuvashtorgtekhnika has the function of overturning, as well as cooling and 
mixing. The device has a fairly easy-to-use software control, due to which you can adjust any cooking parameters in a few seconds. The main advantage is the ability to control the temperature regime. Its market price is from 130,000 rubles.
User Review: “Perhaps the best thing about this kettle is that you can adjust the cooking temperature. But in general, it was chosen because of the convenient software control.
KPEM-100 OR
Cooking boiler KPEM-100 OR "Chuvashtorgtekhnika" (Russia). The container heats up in about forty minutes. The volume of the digester is 100 liters. The cooking temperature range is from 0 to 100 °C. The boiler can be tilted manually at an angle of 100°. On the technical market, it costs from 150,000 rubles.
The Abat KPEM-160 boiler is manufactured by Abat, Russia.
The volume of the vessel for preparing soups, cereals and other dishes is 160 liters. It is characterized by the presence of three operating modes, so it is possible to smoothly change the mode of heating the liquid, which is carried out thanks to the steam jacket. When removing the cooked dish, the lid can be fixed in the upper position. Drainage is very convenient due to the manual drive that overturns the container. The boiler costs about 100 thousand rubles.
Feedback from the head of the enterprise: “I am satisfied with the choice. Easy to use, high quality, reliable.
KPI-250
The KPE-250 boiler is manufactured by OJSC Penzmash. It is made of stainless food steel, the volume is 250 liters. It is stationary and belongs to the electric type. The boiler is equipped with a leaky lid and a round cooking vessel. Its price is 125,860 rubles.
User review: “The volumes of the boiler are impressive. This was the main factor in choosing the equipment.”
KPI-100
The KPE-100 electric digester boiler from OJSC Penzmash has a volume of 100 liters. The liquid in the vessel is heated in 50 minutes due to the steam jacket. The market price is from 10 to 35 thousand rubles.
User review: “The price is fully consistent with the quality of the equipment. The boiler is ideal for both large and small businesses.”
KPI-160
The electric cooking boiler KPE-160 is supplied to the market of equipment by the Russian plant OJSC Penzmash. It differs from the previous model only in a volume equal to 160 liters. You can buy equipment for about 115 thousand rubles.
Feedback from the owner of the enterprise: "Both I and my employees are completely satisfied with the operation of this boiler."
Rules for the operation of digesters
First you need to make sure health of the digester. Then it is connected to a source of electricity, and turned on immediately before the start of cooking. During operation of the equipment, it is forbidden to open the lid earlier than five minutes before the end of the process. The lid must be closed with all special cap levers.
Cooking kettles are indispensable helpers in kitchens serving a large number of people. However, you should carefully choose the model of the device and use it correctly.
Boiler for cooking
Boiler with convex bottom
Boiler for pilaf
Boiler brother
big cauldron
American film director, director of the films "A Tree Grows in Brooklyn", "Sea of Grass", "Gentlemen's Agreement"
American film director, director of the films "Boomerang!", "Pinky", "Panic in the Streets"
American film director, director of the films A Streetcar Named Desire, Viva Zapata!, Man on a Rope
American film director, director of the films "On the Waterfront", "East of Paradise", "Dolly"
American film director, director of the films "Face in the Crowd", "Splendor in the Grass", "America, America"
American film director, director of the films "The Deal", "Guests", "The Last Tycoon"
What vessel can be obtained if the last letter is removed from the capital of the republic within the Russian Federation?
Dishes for pilaf
Cauldron for chowder
Kettle for pilaf
What do Uzbeks cook pilaf in?
Plov cooker
Real dishes for pilaf
Large saucepan from Central Asia
Cauldron with a Tatra name
Boiler for cooking
Boiler for cooking food
utensil item
Vessel with a round bottom
Boiler for pilaf
Boiler for cooking
Boiler for cooking
American filmmaker (1909-2003, "A Streetcar Named Desire", "The Last Tycoon", "East of Eden")
American film director, director of the films "Boomerang!", "Pinky", "Panic in the Streets"
American film director, director of the films "On the Waterfront", "East of Paradise", "Dolly"
American film director, director of the films "A Tree Grows in Brooklyn", "Sea of Grass", "Gentlemen's Agreement"
American film director, director of the films "Face in the Crowd", "Splendor in the Grass", "America, America"
American film director, director of the films "The Deal", "Guests", "The Last Tycoon"
American film director, director of the films "A Streetcar Named Desire", "Viva Zapata!", "Man on a Rope"
What Uzbeks cook plov in
What vessel can be obtained if the last letter is removed from the capital of the republic as part of the Russian Federation
M. tatarsk. (why the name of the city) boiler, esp. a large, smeared or mortgaged boiler; distilling boilers are called cauldrons, also flat, copper boilers in wax slaughterhouses, etc. Kazanok, Kazan, cauldron. Kazan-bukhma kaz, dumplings. Kazan-kabav astrakh. before, minced lamb roasted in a pot. A Kazan orphan, a beggar, a man who pretends to be a poor man, a rogue, a pretended poor man. Kazan cherry, dark and large breed. If blueberries ripen for Kazan, then rye has also ripened. the day of the Kazan kamakh (meatworm) lies under one bush (or lies in a club). July. They reap rye, reap rye. Cauldron, referring to a cauldron or cauldron. Kazanka horse of the Kazan breed, Tatar; she is small, dense, hairy, long-maned, b. h. savrasaya or brown. Kazanka pl. Kazan sledges, trump cards, delivered all over Russia
Boiler for pilaf
big cauldron
Big smeared. boiler in the oven
Big smeared. into the furnace boiler
Widely used in catering establishments, professional kitchens and food processing plants.
They belong to thermal equipment and are classified:
- by type of heat carriers - gas, electric and steam;
- by type of heating - cooking boilers with indirect and direct heating;
- according to the method of extracting the prepared product - tilting and stationary food boilers;
- by type of lids - with hermetic and non-hermetic;
- by the number and volume of cooking vessels - one or two vessels can have a capacity of 20 to 300 liters or more.
Purpose of cooking boilers
Food kettles are a type of heating equipment designed for cooking soups, borscht, cereals, pasta and other dishes, as well as vegetables, drinks, sauces and other liquid foods in large volumes. They are used to heat a large volume of liquid and are used in catering establishments with a large attendance, in food and some other enterprises.The device of the digester
The main element of the food processing equipment is a rectangular or cylindrical cooking container, which is installed in a rectangular case. Digestion boilers are equipped with special mixing mechanisms - mixers, the use of which allows you to cook various dishes, including mashed vegetables and fruits, mix dough or minced meat. The use of mixers turns the cooking kettle into a multifunctional equipment for working in a professional kitchen and helps to reduce the cooking time.Gas and electric cooking kettles can be directly or indirectly heated. Equipment with direct heating is less commonly used in food and catering establishments, since it is quite difficult to create a uniform temperature over the entire surface of the cooking vessel, which causes its contents to burn. In units with indirect heating, the container itself and the products in it are heated evenly, which is due to the steam-water jacket located between the double walls of the equipment. The dish does not burn and cooks much faster.
The electric cooking boiler is equipped with automatic devices designed to regulate the temperature of cooking and to protect the equipment from turning on the heaters of the heating elements in case of a small amount of water in the steam generator. By the type of heat carriers, a steam digester boiler is distinguished, which is powered by steam generated in the boiler room by an external steam generator.
Boilers for digestion, stationary and tilting
According to the method of extracting the prepared product, thermal equipment is divided into:- tipping boilers - the product is unloaded through the top of the cooking tank when the unit is tilted using mechanical or electromechanical devices. When tilted, the heating elements in such equipment are turned off. Tilting models have a special mount on one or two legs;
- stationary cooking boilers - models equipped with stationary cooking containers in which prepared food, liquid or semi-finished products are unloaded through a crane with a large diameter.
According to the type of closing, cooking boilers are:
- with non-sealed lids - the cooking process takes place under atmospheric pressure;
- with airtight lids - food is cooked under high pressure. In such devices, dishes are cooked much faster, and foods are boiled less.
Among the large number of varieties of digesters, the best ones are tilting, equipped with automatic devices with the possibility of programming, which have mixing mechanisms and a quick food cooling function.
The price for a cooking boiler depends on the type of equipment, the method of heating, the presence of additional devices, the number and volume of cooking vessels, and some other characteristics. A large selection of units allows you to choose the required model for the needs and tasks of a public institution or a food enterprise.
