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A course of lectures on the discipline “Processes and apparatuses of food production. Equipment for public catering enterprises - a course of lectures Technological equipment for food production lectures for masters

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1. Classification of food production equipment and requirements for it

All technological machines and devices can be classified according to the type of processes occurring in raw materials, semi-finished products and finished goods during technological processing. In this case, technological machines and devices can be combined into the following groups:

technological machines and apparatus for performing hydromechanical processes (equipment for sedimentation, filtration, fluidization, mixing, washing, cleaning, cutting, rubbing);

technological machines and apparatus for performing heat exchange and mass transfer processes (equipment for heat treatment, extraction, drying and baking);

technological machines and apparatus for performing mechanical processes (equipment for grinding, weighing, dosing, pressing, sifting, sizing, shaping, packaging).

Requirements for devices

Appropriately constructed apparatus must meet operational, structural, aesthetic, economic and safety requirements.

Operational Requirements

Compliance of the device with the intended purpose. The purpose of the device is to create conditions that are optimal for the process. These conditions are determined by the type of process, the state of aggregation of the processed masses, their chemical composition And physical properties(viscosity, elasticity, plasticity, etc.). The apparatus must be given a form that would provide the necessary technological conditions for the process (the pressure at which the process takes place; the speed of movement and the degree of turbulence of the flow of processed masses; the creation of the necessary phase contact; mechanical, thermal, electrical and magnetic effects). Let's consider an elementary example. It is required to heat and mix a viscous solution containing suspended particles of a thermally unstable substance (for example, a sugar solution containing sugar crystals). Two devices can be used for this purpose. In the apparatus shown in Fig. 1, the settling of solid particles at the bottom and corners is inevitable. In these places, burning and destruction of the product will occur. Consequently, the form of this apparatus does not create the conditions necessary for the process to proceed. To a greater extent satisfies the intended purpose of the apparatus shown in Fig. 2. The apparatus has a spherical bottom, coupled with a cylindrical body, and an anchor-type stirrer. All ego prevents the formation of sediment and its burning on the walls of the bottom. It can be seen from the above example that in order to design an apparatus, it is necessary to know and take into account the properties of the system being processed. Neglect of technological requirements leads to spoilage of the product.

High intensity of the device. One of the main characteristics of the apparatus is its productivity - the amount of raw materials processed in the apparatus per unit of time, or the amount of the finished product issued by the apparatus per unit of time. In the production of piece products, productivity is expressed by the number of pieces of a product per unit of time. When developing mass production, productivity is expressed in mass or volume units per unit of time. The intensity of the apparatus is its performance, related to any basic unit that characterizes this apparatus. So, the intensity of the dryer is expressed by the amount of water removed from the material per 1 hour, referred to 1 m 3 of the volume of the dryer; the intensity of operation of evaporators - the amount of water evaporated per 1 hour, referred to 1 m 2 of the heating surface.

Obviously, in order to achieve high productivity with small overall dimensions of the apparatus, the intensification of the process is the main task of production. The ways in which it is achieved are different for different types of devices. However, it is possible to establish some general methods for increasing the intensity of the operation of devices that do not depend on their device.

Intensification can be achieved, for example, by replacing periodic processes with continuous ones: in this case, the time spent on auxiliary operations is eliminated, and automation of control becomes possible. In some cases, the intensity of the work of the device can be increased by increasing the speed of movement of its working elements.

Corrosion resistance of the apparatus material. The material from which the apparatus is built must be stable when exposed to the media being processed. In turn, the products of interaction between the medium and the material should not have harmful properties if the product is used for food.

Low energy consumption. The energy intensity of the apparatus is characterized by the energy consumption per unit of processed raw materials or manufactured products. Other things being equal, the device is considered to be the more perfect, the less energy is spent per unit of raw materials or products.

Accessibility for inspection, cleaning and repair. For proper operation of the device, it is subjected to systematic inspections, cleaning and current repairs. The design of the apparatus should provide the ability to perform these operations without long stops.

Reliability. The reliability of the apparatus and machine is the ability to perform the specified functions, to maintain its performance within the specified limits for the required period of time.

The reliability of the device is determined by its reliability, maintainability, durability. Reliability and durability are indicators of great importance and determine the expediency of the device.

Safety requirements. Ergonomics

At socialist enterprises, safety requirements and ease of maintenance are imposed on apparatuses. The apparatus must be designed and built with an adequate margin of safety, equipped with protective devices for moving parts, safety valves, automatic switches and other devices to prevent explosions and accidents. Loading and unloading operations finished products must be comfortable and safe for the operating personnel. This is ensured by the appropriate design of hatches and valves. The safest are hermetically sealed continuous machines with a continuous flow of materials.

For ease of maintenance, the device should be controlled from one point where the control panel is installed. This is especially easy to implement if remote control and remote control of the apparatus are organized. Supreme form is a complete automation of control and management. The control of the apparatus should not require a significant expenditure of physical labor.

Great inconvenience in maintenance and danger to workers gives the use of a belt drive for the driving apparatus. From this point of view, an individual electric drive should be preferred.

Under the conditions of the technological revolution, ergonomics, the science of adapting working conditions to a person, gained great importance. Ergonomics considers practical issues that arise in the organization of human work, on the one hand, and the mechanism and elements of the material environment, on the other.

IN modern conditions When a person managing a process deals with fast-flowing intensive processes, there is an urgent need to adapt them to the physiological and psychological capabilities of a person in order to provide conditions for the most efficient work that does not pose a threat to human health and is performed by him with less effort. When constructing apparatuses, the requirements of ergonomics are that the labor process of the apparatus operator should be adapted to his physical and mental capabilities. This should ensure maximum work efficiency and eliminate possible health risks.

Another important requirement specific to food production apparatuses arises from the purpose of the products of food enterprises. In food production, high sanitary and hygienic conditions must be provided to prevent the possibility of infection of products or contamination by products of the influence of the environment and the material from which the apparatus is built. This is ensured by the tightness of the devices, constructive forms that allow for thorough cleaning, automation, which makes it possible to carry out the process without touching human hands, and the selection of the appropriate material for constructing the device.

Structural and aesthetic requirements

These and the group include requirements related to the design, transportation and installation of the apparatus. The main ones are as follows: standardization and interchangeability of parts of the device; the least laboriousness during assembly; ease of transportation, disassembly and repair; the minimum weight of both the entire apparatus and its individual parts.

Consider the requirements for the mass of the device. Reducing the weight of the device reduces its cost. It can be achieved by eliminating excessive safety margins, as well as by changing the shape of the apparatus. Thus, when designing cylindrical apparatuses, if possible, one should choose such a ratio of height to diameter at which the ratio of surface area to volume will be minimal. It is known that the surface area of cylindrical vessels with flat lids is minimal at N/A = 2. With this ratio, the mass of metal spent on the construction of a cylindrical apparatus is also minimal. Metal consumption can also be reduced by replacing flat caps with convex ones. In many cases, the transition from riveted to welded structures, the rationalization of the device of individual units, the use of high-strength metals and plastic materials (textolite, vinyl plastic, etc.) lead to a significant reduction in the mass of the apparatus.

When designing devices, it is also necessary to pay attention to the manufacturability of the equipment. Technological (from the point of view of mechanical engineering) is such a design that can be manufactured with the least amount of time and labor.

The apparatus should have a shape and color that is as pleasing to the eye as possible.

Economic requirements

The concept of optimization in design. The economic requirements for apparatus can be divided into two categories: requirements for the design and construction of apparatus, and requirements for the built machine in operation.

From the point of view of these requirements, the cost of designing, building and operating the machine should be as low as possible.

Apparatuses that meet operational and design requirements inevitably also meet economic requirements. When implementing new technology and more modern devices, it may happen that a more modern device turns out to be more expensive. However, in this case, as a rule, the cost of operating the apparatus decreases, and the quality of the product improves, and thus the introduction of a new apparatus becomes appropriate. Economic requirements are discussed in more detail in the courses on the organization of production and economics of industry.

When designing the apparatus, it is necessary to strive to ensure that the process occurring in it is carried out in the optimal variant. The optimization problem is to choose such an option in which the value characterizing the operation of the apparatus (optimality criterion) had an optimal value. The cost of production is most often chosen as the optimality criterion. In this case, the designer is faced with the task of designing an apparatus with such data that will ensure the minimum cost of production.

The main stage of optimization is the choice of the optimization criterion and the compilation of a mathematical model of the device. Using this model, with the help of electronic computers, they find best option solutions .

polishing grinding food

2 . Mechanic processes

grinding

Grinding and polishing is used in the processing of millet, oats and corn (grinding), rice, peas, barley and wheat (grinding and polishing).

When grinding, the fruit and seed coats, partially the aleurone layer and the germ are removed from the surface of the hulled grain.

Grinding improves the appearance, keeping quality and culinary properties of the crepe. However, grinding reduces the biological value of cereals, since with fiber and pentosans a significant part of the vitamins, complete proteins, and minerals found in the germ, aleurone layer and the outer parts of the mealy core are removed.

Equipment for grinding grain and cereals

SVU rolling machine- 2 (fig.) is intended for peeling buckwheat and millet. Has one deck. The grain is shelled between the abrasive drum and the stationary abrasive or rubber deck.

Rolling machine SVU-2

From the receiving hopper 7, by means of a feed roll 2 and a hinged damper 3, the grain, being distributed along the length of the rotating drum 4 and the deck 5, enters the working area 6. The base of the drum is a cylinder made of sheet steel with squares 7 located along the generators. To regulate the size and shape of the working area, a mechanism is used, consisting of a deco holder 8 and a movable part 9 of the caliper, which can move along the caliper 12 by means of a nut 10 and a screw 77. By turning the screw with the steering wheel 14, you can change the size and shape of the working area of the machine. This is necessary, for example, for peeling buckwheat, when it is required to give the working area a crescent shape.

In the lower part of the deck holder, pins 18 are installed on both sides, connected to a screw rod 19. By turning the flywheel 20, you can change the position of the deck and give the working area a wedge shape - optimal for peeling millet. Peeling products are removed from the machine through pipe 17. The machine is driven by an electric motor 15 through a V-belt transmission 16. In order to remove the deck, the caliper 12 together with the deck is rotated at the appropriate angle around axis 13. Sufficiently high technological performance is achieved by using buckwheat for peeling sandstone drum and deck, and for peeling millet - an abrasive drum and an elastic deck made of special rubber-fabric plates of the RTD brand.

For peeling buckwheat, after 24…36 hours, it is necessary to cut the sandstone drum and deck with grooves 1.0…1.2 mm deep with an inclination of 4…5 ° to the generatrix. The number of grooves is 4…6 per 1 cm of the drum circumference, depending on the size of the processed grains. When peeling millet, it is necessary to restore the rough surface of the abrasive drum every 3-4 days and grind the rubberized deck to the roll.

The working surface of the drum during processing: buckwheat - sandstone, millet - abrasive. The working surface of the deck during processing: buckwheat - sandstone, millet - rubber. The shape of the working area of the machine during peeling: buckwheat - sickle-shaped, millet - wedge-shaped.

Peeler and grinder A1- WSHN- W(Fig. 4) is intended for peeling rye and wheat during wholemeal grinding and rye varietal grinding at flour mills, grinding and polishing barley when producing pearl barley, peeling barley at feed mills. The sieve cylinder 4 of the machine is installed in the housing 5 of the working chamber, the shaft 3 with abrasive wheels 6 rotates in two bearing supports 8 and 12. In the upper part it is hollow and has six rows of holes, eight holes in each row.

Peeling and grinding machine Al-ZSHN-Z

The machine has inlet 7 and outlet 1 branch pipes. The latter is equipped with a device for regulating the duration of processing of the product. The discharge pipeline is attached to the flange of the branch pipe installed in the zone of the annular channel (for removing flour) of the body 2. The machine is driven from the electric motor 9 through the V-belt transmission 11. The body 5 of the working chamber is attached to the body 2, which in turn is installed on the frame 10.

The grain to be processed through the intake pipe enters the space between the rotating abrasive wheels and the stationary perforated cylinder. Here, due to intense friction, when the grain moves to the outlet pipe, the shells are separated, the bulk of which is removed from the machine through the holes of the perforated cylinder and further through the annular chamber.

With the help of a valve device located in the outlet pipe, not only the amount of product discharged from the machine is regulated, but also the time of its processing, the productivity of the machine and the technological efficiency of the process of peeling, grinding and polishing. Air is sucked in through the hollow shaft and the holes in it, passes through the layer of the processed product. Together with shells and light impurities, it enters the annular chamber through the sieve cylinder and further into the aspiration system.

One of the most common faults is increased vibration of the machine, which occurs due to wear on the abrasive wheels. Large wear of the wheels also leads to a decrease in the intensity of processing. Therefore, the condition of the circles must be carefully monitored and replaced in a timely manner. When replacing a perforated cylinder, it is necessary to release only one cover from the fastening, remove it, and then remove the cylinder through the annular slot formed.

Peeling and grinding machines Al-ZSHN-Z are produced in four versions with abrasive wheels for different grain sizes (from 80 to 120).

Grinder A1- BCMM - 2,5 (Fig. 5) is designed for grinding rice groats.

Grinding machine A1-BShM - 2.5

Grinding is subjected to husked rice with a content of non-hulled grains of not more than 2%. The grinding machine consists of two grinding sections 15 and 19, mounted in the housing, and a frame 4. Each grinding section has a feeder 18, a suction pipe 12, a hinged cover 16, a sieve drum 9, a grinding drum 8, an unloader and an electric motor 20.

The machine is closed from the outside by walls 7 and 7. Under the grinding sections 15 and 19 there is a hopper 2 for collecting and removing flour from the machine. The drive has a safety guard 13 and a door 14 for maintenance.

The feeder 18 has two shutters, one of which opens or closes the access of the product to the machine, the second 11 serves to regulate the amount of product fed into the machine. Sieve drum 9 consists of two semi-cylinders. A sieve is attached to the frame of each cylinder using two rows of races and screws. Both half-cylinders are pulled together by four tapes.

The grinding drum 8 is made up of abrasive wheels. On the product inlet side, it has a screw feeder 10, and on the outlet side, an impeller 5. The unloader 6 is a cast glass with an opening that is blocked by a cargo valve. A load moves along the threaded valve lever.

Rice groats through the feeder enters the grinding section and is fed by the screw into the working area, where, passing between the rotating grinding and sieve drums with races, it is subjected to grinding. At the same time, flour wakes up through a sieve into bunker 2 and is removed by gravity from the machine. Grinded grits, overcoming the force of the cargo valve, enters the nozzle 3 and is also removed from the machine.

The setting of the grinder is to select the optimal duration of processing of rice groats. To do this, as mentioned above, the unloaders are equipped with cargo valves that allow, by changing the position of the cargo on the levers, to adjust the backwater force in the working area. Observing visually through the hatch of the unloading pipe the outgoing product, as well as the load of the electric motor according to the ammeter, select the required reinforcement of the cargo valve and the position of the lower feeder damper.

3. Hydromechanical processes

Basic filtering patterns

Due to the small size of the holes in the sediment layer and the filtering partition, as well as the low velocity of the liquid phase in them, we can assume that the filtration proceeds in the laminar region. Under this condition, the filtration rate at any given moment is directly proportional to the pressure difference and inversely proportional to the viscosity of the phase liquid and the total hydraulic resistance of the sediment layer and the filter partition. Due to the fact that, in the general case, in the process of filtering, the values of the pressure difference and the hydraulic resistance of the sediment layer change over time, then the variable filtration rate w (m/s) is expressed in differential form, and the basic filtration equation is:

where V is the volume of the filtrate, m 3 ; S- filtration surface, m 2 ; - duration of filtration, sec; - pressure difference, N/m 2 ; - viscosity of the liquid phase of the suspension, Nsec/m 2 ; R oc - sediment layer resistance, m -1 ; R f.p. - resistance of the filtering partition (it can be considered approximately constant).

The value of Ros as the thickness of the sediment layer increases, changes from zero at the beginning of filtration to a maximum value at the end of the process. To integrate equation (1), it is necessary to establish the relationship between R os and the volume of the filtrate obtained. Given the proportionality of the volumes of sediment and filtrate, we denote the ratio of the volume of sediment V os to the volume of filtrate V through x 0. Then the volume of sediment V os \u003d x 0 v. However, the volume of sediment can be expressed as V os = h oc S, where h oc is the height of the sediment layer. Consequently:

Hence, the thickness of a uniform layer of sediment on the filter partition will be:

and its resistance

where r o is the resistivity of the sediment layer, m -2.

Substituting the value of R oc from expression (3) into equation (1) we get:

. (4) .

Literature

1. Dragilev A.I., Drozdov V.S. Technological machines and devices for food production. - M.: Kolos, 1999, - 376 p.

2. Stabnikov V.N., Lysinsky V.M., Popov V.D. Processes and devices of food production. - M.: Agropromizdat, 1985. - 503 p.

3. Merchandising food products/ R.Z. Grigoriev. Kemerovo Technological Institute of Food Industry. - Kemerovo, 2004. - 116 p.

4. Machines for peeling and grinding grain crops. http://www.znaytovar.ru/s/Mashiny_dlya_shelusheniya_i_shlifova.html

5. Processes and devices of food production: lecture notes on the course of PAPP Part 1. Ivanets V.N., Krokhalev A.A., Bakin I.A., Potapov A.N. Kemerovo Technological Institute of Food Industry. - Kemerovo, 2002. - 128 p.

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The set of bodies interacting with each other is system. A change in the state of any system, its continuous movement and development occurring in nature, production, laboratory, society is a process.

We will consider processes created for certain technological purposes.

Technology is the science of practical application laws of physics, chemistry, biology and other basic sciences for carrying out technological processes. This science arose as an independent branch of knowledge at the end XVIII century due to the growth of large-scale machine production.

In the food industry, various processes are carried out in which the raw materials undergo deep transformations as a result of interaction, accompanied by a change in the state of aggregation, internal structure and composition of substances. Together with chemical reactions, numerous mechanical, physical and physico-chemical processes take place. These include: mixing gases, liquids, solid materials; grinding and classification; heating, cooling and mixing of substances; separation of liquid and gas heterogeneous mixtures; distillation of homogeneous multicomponent mixtures; evaporation of solutions; drying of materials, etc. In this case, one or another method of carrying out a particular process often determines the possibility of implementation, efficiency and profitability of the entire technological process as a whole.

For the implementation of processes, machines and apparatus are needed, in other words, the process must have a certain hardware design.

A human-made device that performs mechanical movement to transform energy, materials, and information in order to completely replace or facilitate physical and mental labor person, increasing his productivity, is called machine.

Machines designed to transform the processed object (product), which consists in changing its size, shape, properties or state, are called technological. They also include devices.

Machines and devices, differing in their technological purpose and design, consist mainly of standard parts and assemblies.

characteristic feature machines is the presence of fixed and moving elements, including working bodies, shafts, bearings, housings (beds), a drive, etc.

Apparatusconsist, as a rule, of fixed elements: shells, covers, supports, flanges, etc.

The word "apparatus" refers to any device in which the technological process takes place. Most often, the apparatus is a vessel equipped with various mechanical devices. However, some of the devices considered in the discipline are typical working machines, for example: a centrifugal extractor, a batcher, a crusher.

The main apparatuses include tray and packed columns, which are used not only for rectification processes, but also for absorption and extraction processes, etc.

Pumps, compressors, filters, centrifuges, heat exchangers and dryers are also among the main apparatuses and machines that, in various combinations, make up the typical equipment of most food industries.

Thus, in the discipline "Processes and apparatuses of food production" theory of basic processes, design principles and methods for calculating apparatus and machines used to carry out technological processes.

The analysis of the regularities of the course of the main processes and the development of generalized methods for calculating apparatuses is carried out on the basis of the fundamental laws of nature, physics, chemistry, thermodynamics and other sciences. The course is built on the basis of identifying the analogy of externally heterogeneous processes and devices, regardless of the food industry in which they are used.

The idea of the generality of a number of basic processes and apparatuses used in various industries was expressed in Russia by Professor F.A. Denisov. In 1828, he published "A lengthy guide to the general technology or knowledge of all works, means, tools and machines used in various industries." In this work, the main processes are revealed from general scientific positions, and not from the point of view of application to a particular production. The advantage of such a generalized approach to the study of processes is that, based on the use of the laws of basic disciplines (mathematics, physics, mechanics, hydrodynamics, thermodynamics, heat transfer, etc.), the general laws of the processes are studied, regardless of which production this process is used in.

The need for a generalized study of processes and apparatuses was supported by D.I. Mendeleev, who in 1897 published the book "Fundamentals of the factory industry". In it, he outlined the principles for constructing the course "Processes and Apparatuses" and gave a classification of processes that is still used today.

Based on the ideas of D.I. Mendeleev, Professor A. K. Krupsky introduced a new academic discipline on the calculation and design of the main processes and apparatuses at the St. Petersburg Technological Institute.

The science of processes and apparatuses received significant development in the works of our Russian scientists: V.N. Stabnikov, V.M. Lysyansky, V.D. Popov, D.P. Konovalova, K.F. Pavlova, A.M. Tregubova, A.G. Kasatkina, N.I. Gelperin, V.V. Kafarova, A.N. Planovsky, P.G. Romankova, V.N. Stabnikova and others.

During the formation of the course "Processes and apparatuses of food production" it included four main groups of processes: mechanical, hydromechanical, thermal and mass transfer. And at the same time, not only processes are considered, but also the apparatus in which these processes take place.

BRIEF SUMMARY OF THE MODULE

The food industry satisfies the needs of the population in food products. In terms of size, it produces about a fifth of the gross industrial output in Belarus. The food industry employs about 9% of the total industrial and production assets of the country.

The great importance of the food industry is also evidenced by the fact that its products make up more than 90% of the total food consumed by the population.

The food industry includes many different industries. With all the variety of technologies, all these industries are united, first of all, by the common purpose of their products. The most important branches of the food industry are: flour-grinding, cereals, baking, sugar, confectionery, meat, fish, canning, oil-pressing, cheese-making, tea and coffee, wine-making, brewing, etc.

The food industry is characterized by an extremely wide distribution. Its wide distribution is facilitated by the great diversity and prevalence of its raw materials. However, its individual branches are very different from each other in terms of their location, and in this respect the food industry can be divided into three groups of industries.

One group consists of industries processing non-transportable (or low-transportable) raw materials (sugar beet, fruit processing industry, wine-making, distillery industry). These industries are located in areas where raw materials are produced.

Another group consists of industries that process transportable raw materials and produce low-transportable or perishable products (bakery, some confectionery, medicinal, brewing industries, etc.) they are located in areas where products are consumed.

The third group includes industries that can be located in both raw materials and consumer areas (depending on the circumstances).

The didactic module "Basic technological processes of food production" is designed for independent study by students of economic specialties of a number of issues of organization technological processes bakery production, meat and milk processing. By studying this topic, they should get a clear understanding of the technical and economic performance indicators of food production technologies.

THEME PLAN

1.Technology of bakery production.

2.Technology of meat and meat products.

3.Milk processing technology.

1. TECHNOLOGY OF BAKERY PRODUCTION

The process of production of bread and bakery products consists of 6 stages:

1.reception and storage of raw materials;

2.preparation for launch into production;

3.dough preparation;

4. cutting dough;

5. baking;

6.storage of baked products and sending them to trading network.

Reception and storage of raw materials covers the period of acceptance, movement to warehouses, subsequent storage of all types of basic and additional raw materials entering the bakery production. The main raw materials include flour, water, yeast and salt, and the additional ones include sugar, fat products, eggs and other raw materials.

From each batch of raw materials, an analysis is taken for compliance with their standards for the production of certain types of bakery products.

The preparation of raw materials for start-up consists in the fact that, based on the data of analyzes of individual batches of flour available at the bakery, the laboratory staff determines the mixture of individual batches of flour, expediently from the point of view of baking properties. Mixing flour of individual batches is carried out in flour mixers, from which the mixture is sent to the control sifter and to the storage hopper, from which, as necessary, it will be fed to the preparation of the dough.

Water is stored in containers - tanks of cold and hot water, from which it enters the dispensers, providing it with the necessary temperature for preparing the dough.

Salt is pre-dissolved in water, the solution is filtered, brought to the required concentration and sent to prepare the dough.

Pressed yeast is preliminarily crushed and mixed with water into a suspension in a mixer, then it is used to prepare the dough.

Test preparation. With the non-dough method, the preparation of the dough consists of the following processes:

Dosing of raw materials. Appropriate dosing devices measure and send the bowl of the dough mixing machine the required quantities of flour, water of a given temperature, yeast suspension, salt solution and sugar.

Test batch. After filling the bowl with the necessary components, the dough mixer is turned on and the dough is kneaded. The kneading should provide a homogeneous dough in terms of physical and mechanical composition.

Fermentation and kneading dough. In the kneaded dough, a process of alcoholic fermentation occurs, caused by yeast. Carbon dioxide released during fermentation loosens the dough, due to which it increases in volume.

To improve the physical and mechanical properties of the dough during fermentation is subjected to one or more kneading. Punch is that the dough in the bowl is re-mixed for 1 - 3 minutes. During kneading, excess carbon dioxide is mechanically removed from the dough.

The total duration of dough fermentation is 2-4 hours. After fermentation, the bowl with the finished dough is turned with the help of a bowl tipper to a position in which the dough is unloaded into the bunker - the dough chute located under the dough divider.

Test section. The division of the dough into pieces is carried out on a dough dividing machine. Pieces of dough from the dividing machine enter the dough rounder, then they undergo several operations to form the desired shape of the bakery product. After this, dough pieces undergo final detuning at tº 35 - 40º and humidity 80 - 85% for 30 - 55 minutes. in a special chamber. The correct determination of the optimal duration of the final detuning has a great influence on the quality of bakery products. Insufficient detuning duration reduces the volume of products, rupture of the upper crust, excessive detuning leads to vagueness of products.

Bakery. Baking dough pieces of bread weighing 500-700g. takes place in the baking chamber of a baking oven at a temperature of 240-280º for 20-24 minutes.

Storage of baked products and sending them to the distribution network. Baked bakery products are sent to the bread storage, where they are placed in trays, which are loaded onto vehicles and transported to the distribution network.

There are standards for bakery products by which their quality is determined. Deviation from these standards can be caused by a number of bread defects and diseases. Bread defects can be caused by the quality of flour and deviations from the optimal modes of carrying out individual technological processes of bread production, its storage and transportation.

Bread defects caused by flour quality include:

Foreign smell

Crunch on the teeth due to the presence of sand in the flour.

Bitter taste.

The stickiness of the chaff, if the flour is ground from germinated or frost grain.

Bread defects due to improper technological processes include:

1. Incorrect dough preparation.

2. Incorrect cutting of the dough (tuning).

3. Incorrect baking (lack or excess of baking time).

The most common bread diseases are potato disease and mold.

Potato disease of bread is expressed in the fact that the crumb of bread under the action of microorganisms that cause this disease becomes viscous and acquires an unpleasant odor. The causative agents of this disease are spore microorganisms that are present in any flour. An important role is played by the concentration of these microorganisms and the temperature of baking bread.

Bread molding is caused by mold fungi and their spores on already baked bread.

2. TECHNOLOGY OF MEAT AND MEAT PRODUCTS

To accept a batch of livestock by live weight, it is sorted into age groups and categories of fatness in accordance with the standards for livestock. Cattle and young animals are divided into three categories: superior, average and below average. The same classification is for small cattle. Pigs are divided into categories: fat, bacon, meat and lean. Birds and rabbits are divided into 3 categories: 1, 2 and non-standard.

To create the necessary conditions for preparing animals for slaughter, slaughterhouses have established pre-slaughter facilities for livestock and poultry. Preparation of animals and birds for slaughter consists in the release of their gastrointestinal tract, cleaning and washing. To free the gastrointestinal tract, feeding of cattle is stopped 24 hours before, pigs - 12 hours, poultry - 8 hours. Watering of animals and birds is not limited.

After pre-slaughter aging, the animals are sent for initial processing to obtain meat carcasses. The technological process of slaughtering livestock and butchering carcasses is carried out in the following sequence: stunning, bleeding and collection of food blood, separation of the head and limbs, skinning, removal of internal organs, sawing the carcass into two half carcasses.

There are several ways of stunning: electric shock, mechanical impact, anesthesia with chemicals. The main method in meat processing plants is electric current.

After stunning using a winch or elevator, the animals are fed to the slaughterhouse, where the carotid artery is initially cut, and the esophagus is blocked with a clamp. Then blood is collected (closed and open systems). After bleeding, the skin is removed from the carcass, then the head and limbs are separated. Extraction of internal organs must be done immediately after slaughter no later than 30 minutes. without damage to the gastrointestinal tract. After removing the internal organs, the carcasses are cut into two halves. These half-carcasses are sent for sale or processing.

Sausages are products prepared on the basis of minced meat with salt, spices and additives with or without heat treatment. Salted products are products made from raw materials with an undestroyed or coarsely ground structure.

Depending on the raw materials and processing methods, the following types of sausages are distinguished: boiled, semi-smoked, smoked, stuffed, blood sausages, etc. etc.

During subsequent years scientists and specialists different countries conduct research on the creation of combined meat products that combine traditional consumer properties when using a protein of different origin.

The solution of the problem of creating full-fledged combined meat products must be linked with the development of a new direction in food technology - the design of food products.

Canned food is meat products packaged in airtight containers and sterilized or pasteurized by heating. According to the types of raw materials, canned food is divided into natural juice, with sauces and jelly.

By appointment, canned food is divided into snack bars, first course, second course, semi-finished products.

According to the method of preparation before use, canned food is divided into those used without heat treatment, used in a heated state, in a chilled state.

According to the duration of the shelf life, long-term canned food (3-5 years) and snack bars are distinguished.

One of the main tasks of meat industry technologists is the creation of waste-free technologies for processing raw materials. This can be achieved by improving existing technological schemes with rational use stock of raw materials, technological equipment, vehicles.

3. TECHNOLOGY OF MILK PROCESSING

The main condition for obtaining benign dairy products is the observance of sanitary and hygienic rules during milking and primary processing of milk, as well as the conditions for feeding and keeping animals. Particular attention should be paid to washing the udder and dairy equipment. Mechanical processing of milk includes cleaning from mechanical impurities and contaminants of biological origin, separation.

Purification of milk from mechanical impurities can be carried out by pressure filtration through cotton fabric. The most advanced method is the use of separators - milk purifiers, in which milk and mechanical impurities are separated under the action of centrifugal force. For mechanical processing of milk, in addition to centrifugal milk cleaners, separators are used - cream separators, universal separators.

Heat treatment is an important and mandatory operation in the technological process of dairy products production. The main purpose of heating is to neutralize the product in microbiological terms and, in combination with cooling, to protect it from spoilage during storage.

In the dairy industry, two main types of heat treatment of milk by heating are widely used - pasteurization and sterilization.

The heat treatment of milk at temperatures below the boiling point is called pasteurization. The purpose of pasteurization is the destruction of vegetative forms of microorganisms in milk. In practice, short-term pasteurization (74-76º C, 20 sec.) is most common. Milk passes through heated plates.

Sterilization refers to the heat treatment of milk at temperatures above 100º C in order to completely destroy vegetative forms of bacteria and their spores. Sterilized milk tastes like boiled milk.

In practice, the following sterilization modes are used: I - sterilization in bottles at a temperature of 103-108ºС for 14-18 minutes, II - sterilization in bottles and sterilizers at a temperature of 117-120ºС, III - instant sterilization at a temperature of 140-142ºС with a spill in paper bags.

After pasteurization, milk is immediately cooled to different temperatures, depending on the technological process of producing the finished product.

Pasteurized milk is produced in small packages, as well as in tanks.

It is produced according to the following technological scheme: acceptance of raw materials - qualitative assessment- milk cleaning (at 35-40ºС), cooling pasteurization (74-76ºС) cooling (4-6ºС), container preparation - capping and labeling - storage. The shelf life of pasteurized milk at a temperature of 8º C is not more than 20 hours from the date of issue. The quality of pasteurized milk is controlled by the following indicators: temperature, acidity, fat content, evaluation by smell and taste.

The process of production of pasteurized milk is carried out according to two principal schemes: with one and two-stage sterilization mode. With a single-stage sterilization mode, the milk is subjected to heat treatment once - before or after bottling. In this case, the first option is better. Technological scheme: acceptance of raw materials - quality assessment - cleaning - heating (75-80ºС) - sterilization (135-150ºС) - cooling (15-20ºС) container preparation, bottling - quality control.

A more stable product is obtained with a two-stage sterilization. With this method, milk is sterilized twice: before bottling (in the stream) and after bottling (in bottles).

Baked milk - pasteurized milk with prolonged heat treatment (heating 3-4 hours, 95-99ºС).

Milk with fillers: coffee, cocoa, fruit and berry juices.

Vitaminized milk with the addition of vitamins A, D, C.

Cream: fat content - 8, 10, 20, 35%

Lactic acid products include: various types of yogurt, fermented baked milk, kefir, koumiss, yogurt and other drinks. Common features of all lactic acid products is fermentation, which occurs when milk is fermented with pure cultures of lactic acid bacteria.

There are two groups of fermented milk drinks: obtained only as a result of lactic fermentation and with mixed fermentation - lactic acid and alcohol.

Group 1 includes curdled milk, fermented baked milk.

To group 2 - kefir, koumiss.

There are two ways to make fermented milk drinks: reservoir and heat-resistant. The first method includes: fermentation of milk in tanks - mixing - cooling in tanks - maturation - bottling or bagging. The second method consists of the following operations: bottling - labeling - cooling - maturation in the refrigerator.

Cottage cheese is obtained by fermenting milk with lactic acid bacteria, followed by the removal of whey. There are cottage cheese from pasteurized milk, intended for direct consumption and the production of various curd products, as well as from unpasteurized milk, used for the production of various processed and other cheeses undergoing heat treatment.

Depending on the fat content, cottage cheese is divided into fatty (18% fat), semi-fat (9%) and low-fat. Cottage cheese is produced by acid and rennet-acid method. According to the first method, a clot in milk is formed as a result of lactic acid fermentation, however, with this method of fermentation of fatty milk, the clot does not release whey well. Therefore, only fat-free cottage cheese is obtained in this way. Fatty and semi-fat cottage cheese are made using the rennet-acid method ...

Sour cream is produced by fermenting pasteurized cream. They produce sour cream with a fat content of 10% (dietary), 20, 25, 30, 36 and 40% (amateur).

Fermented cream is mixed, packaged, cooled to + 5-8 ° and left to mature for 24-48 hours.

Ice cream is produced by freezing and whipping milk or fruit and berry mixtures in an assortment of more than 50 items. The name of ice cream depends on the composition, flavoring and aromatic additives. Despite the significant diversity of the assortment, the production of ice cream is carried out according to the scheme of the technological process: acceptance of raw materials - preparation of raw materials - preparation of the mixture - pasteurization (68 ° C, 30 minutes) - homogenization of the mixture (whipping) - cooling (2-6 ° C) - freezing (freezing ) - packaging and hardening (further cooling) - storage (18-25 ° C).

FEDERAL AGENCY FOR EDUCATION

VLADIVOSTOK STATE UNIVERSITY OF ECONOMICS AND SERVICE

COLLEGE OF SERVICE AND DESIGN

«Equipment of enterprises Catering»

for specialties 260502.51

"Technology of catering products",

050501.52 vocational training specialization

"Technology of catering products"

Vladivostok 2008

Lecture number 6. Machines for making dough and creams

Lecture number 7. Weighing equipment

Lecture number 8. Cash registers

Lecture number 9. Fundamentals of heat engineering. Heat generating devices

Lecture number 10. Cooking equipment

Lecture number 11. Roasting and baking equipment

Lecture number 12. Cooking-roasting and water-heating equipment. Electric cookers

Lecture number 13. Food distribution equipment. Food warmers

Lecture number 14. Fundamentals of refrigeration. Compressors

Lecture number 15. Commercial refrigeration equipment. Chambers and cabinets

refrigeration

Lecture number 16. Occupational Safety and Health. Legal basis for labor protection

Bibliography

Lecture number 1. Introduction. Equipment classification

On the present stage public catering will take a predominant place in comparison with meals at home. In this regard, there is a need for further mechanization and automation of production processes, as the main factor in the growth of labor productivity. The domestic industry creates a large number of different machines for the needs of public catering establishments. Every year, new, more modern machines and equipment are mastered and introduced to ensure the mechanization and automation of labor-intensive processes in production.

New machines and equipment are being created and mastered, which will operate automatically without human intervention.

At present, one of the most important tasks in the country is a radical reform to accelerate scientific and technological progress in the national economy.

In public catering, it is especially acute; in enterprises, the vast majority of production processes are still carried out manually. There are many types of work where a large number of low-skilled workers are employed. Therefore, a radical restructuring in this sphere of production implies the need for a broad industrialization of production processes, the mass introduction of industrial methods of preparation and delivery of products to consumers.

Such an organization of production in public catering will allow not only the use of new high-performance equipment, but also its more efficient use. Consumers will also benefit - time costs are reduced, the culture of service is increased, and catering workers - due to mechanization and automation of production, manual labor costs are sharply reduced, production productivity is increased and sanitary conditions are improved.

The introduction of new technology and a progressive organization of production makes it possible to substantially raise economic efficiency work of public catering enterprises by increasing labor productivity, reducing the cost of raw materials and energy.

Scientific and technological progress in public catering consists not only in the development and improvement of the tools used, in the creation of new, more efficient technical means, but is also unthinkable without a corresponding improvement in technology and organization of production, the introduction of new methods of labor and management.

The improvement of technology should ensure not only an increase in labor productivity and its facilitation, but also a reduction in labor costs per unit of output when new machines and mechanisms are used. In other words, a new technique will be effective only if the expenditure of social labor for its creation and use requires less labor saved by the application of this new technique. In the final analysis, the economic essence of improving machines and mechanisms lies in reducing the cost per unit of output produced with the help of new technology.

To accelerate the pace of scientific and technical progress in public catering, it is of great importance to improve thermal apparatuses, which make it possible to intensify the processes of thermal processing of raw materials through the use of new heating methods, automatic maintenance of preset modes, and programming of the thermal process.

In the production of thermal equipment in our country, over the past twenty years, there have been fundamental changes that can be called technological restructuring. It can be divided into three periods. The first was to move from solid fuel equipment to gas and electric equipment. On the second stage, there was a transition from universal equipment (for example, a kitchen stove) to sectional equipment, each type of which is designed to perform certain operations of thermal processing of products. The third period is currently taking place. It consists in the production and implementation of equipment using new methods of heat treatment of products, dry steam or convective heating.

For the development of thermal equipment, the most promising direction is the creation of new devices:

With new types of thermal processing of products (combined heating, processing of products with dry steam and convective heating);

With automatic regulation and programming of the thermal process;

With continuous action for cooking and frying products (transfer machines);

With devices and fixtures that mechanize the processes of turning and mixing products (digestive kettles with a mechanical stirrer).

The unification and standardization of technological equipment can significantly reduce its range and reduce material consumption and also create real prerequisites for reducing the labor intensity of manufactured products.

For increase technical level public catering enterprises, the growth of labor productivity and the improvement of the organization of public services, it is important to improve the distribution equipment, the introduction of high-performance conveyor lines for the acquisition and sale of complex meals. A new direction for improving distribution equipment is the creation of lines of self-service counters, including mobile food warmers, counters, cabinets and other types of distribution equipment that meets sanitary and environmental standards.

Improving technological processes in public catering will be effective only if their implementation is carried out on a new technical basis. At the same time, new technology should be created in three directions. The main thing is the development and development of technology that meets the current level of development of science. Work must be constantly carried out to create fundamentally new types of technology. In addition to this, attention should be paid great attention and modernization of existing technological equipment.

An important means of accelerating scientific and technological progress in public catering is the timely modernization of equipment, the replacement of obsolete equipment with a modern one that is not inferior in quality, reliability, metal consumption and energy intensity. the best achievements science.

The low efficiency of the introduction of new technology is often associated with the imperfection of design solutions. certain types machines. The quality and reliability of the equipment used is still not high enough.

Thus, the developer and creator of new technology is faced with the task of significantly improving the weight of the most important technical and economic parameters of machines, equipment and various mechanisms in public catering:

Creation of machines and devices operating on the basis of electrophysical methods of heat treatment of food products (infrared rays and microwave heating and their use with traditional methods);

Tool Development integrated mechanization and automation of production processes for specialized and highly specialized public catering enterprises (pancakes, dumplings, patties, etc.);

Improving the quality of manufactured equipment - reliability, durability and maintainability, and having standard unified components and parts.

Creation of high-performance universal machines and mechanisms, convenient for their use both individually, as well as as part of mechanized or automated production lines.

The solution of these problems will make it possible to intensify production processes at public catering enterprises, significantly improve the quality of products and reduce their cost.

Further expansion of the network of public catering establishments and an increase in their technical equipment requires service personnel to increase technical literacy, special knowledge and advanced training.

Machine classification

Depending on the purpose and type of processed products, catering machines can be divided into several groups.

1. Machines for processing vegetables and potatoes - cleaning, sorting, washing, cutting, mashing, etc.

2. Meat and fish processing machines - meat grinders, meat mixers, meat rippers, cutlet molding machines, etc.

3. Flour and toast processing machines - sifters, dough mixers, beaters, etc.

4. Machines for slicing bread and gastronomic products - bread slicer, sausage cutter, butter dividers, etc.

5. Universal drives - with a set of interchangeable actuators.

6. Machines for washing dishware and cutlery.

7. Lifting and transport machines.

The machine consists of three main mechanisms: motor, transmission and executive, as well as control, regulation, protection and blocking mechanisms.

The driving mechanisms are mainly squirrel-cage AC motors (closed, asynchronous, three-phase or single-phase). For work in dining cars and on ships, DC electric motors are used.

The transmission mechanism serves to implement the relationship between the motor and actuator mechanisms. Together, the motor and transmission mechanisms are called the drive of machines.

The executive mechanism determines the purpose and name of the machines. Its design depends on the structure of the working cycle and the nature of the technological process, as well as the type and physical and mechanical properties of the product being processed: The actuator includes a working chamber with loading and unloading devices, as well as tools for mechanical processing of products.

With the help of control mechanisms, start, stop and control the operation of the machine are carried out. The control mechanisms are designed to adjust the machine, and the protection and blocking mechanisms are designed to protect the machine from breakdown and emergency shutdown.

All machines used in trade and public catering enterprises can be classified according to the structure of the work cycle, the degree of mechanization and automation of processes, and according to their functional characteristics.

According to the structure of the working cycle, machines are distinguished, periodic and continuous. In machines and mechanisms of periodic action, the product is processed for a certain time, called the processing time, and then removed from the working chamber. After loading a new portion of the product, the process is repeated. In continuous machines, the processes of loading, processing and unloading the product occur simultaneously and continuously.

According to the degree of mechanization and automation, there are non-automatic, semi-automatic and automatic machines. In non-automatic machines, loading, unloading, control and auxiliary technological operations are performed by the operator. In semi-automatic machines, the main technological operations are performed by the machine; only transport, control and some auxiliary processes remain manual. In automatic machines, all technological and auxiliary processes are performed by the machine.

On a functional basis, machines and mechanisms of trade and public catering enterprises are divided into a number of groups, due to their purpose: machines for separating bulk food products; machines for washing vegetables and tableware; machines for cleaning products from external covers; machines for grinding products; machines for mixing products; machines processing products by pressure; weighing devices and cash registers; lifting and transport equipment.

Lecture number 2. General information about machines and mechanisms

A machine is a set of mechanisms that perform a certain work or convert one type of energy into another. Depending on the purpose, machines are distinguished - engines and working machines.

Depending on the purpose, working machines can perform certain work to change the shape, size, properties and state of objects of labor. The objects of labor in public catering enterprises are food products, undergoing various technological processing - cleaning, grinding, whipping, mixing, shaping, etc.

According to the degree of automation and mechanization of the technological processes performed, non-automatic, semi-automatic, automatic machines are distinguished. In non-automatic machines, loading, unloading, control and auxiliary technological operations are performed by a cook assigned to this machine. In semi-automatic machines, the main technological operations are performed by the machine, only transport, control and some auxiliary processes remain manual. In automatic machines, all technological and auxiliary processes are carried out by a machine. They are used as part of flow and flow-mechanized lines and completely replace human labor.

Basic requirements for machines and mechanisms.

Machines and mechanisms must meet the requirements of progressive technology for processing raw materials and products.

For this, it is necessary that the design, kinematic and hydraulic parameters of the equipment provide optimal modes of technological processes and high technical and economic indicators. These parameters are: specific energy intensity, specific metal consumption, specific material consumption, specific water consumption, area occupied by equipment, etc., i.e. machine parameters related to a unit of productivity.

The design should ensure high reliability and durability of the machine, quick replacement of worn and faulty working parts, tools, assemblies and parts. The design must be technological, that is, minimal funds are spent in the process of manufacturing and operating the machine. It is necessary that the machines and mechanisms meet the requirements of safety measures and industrial sanitation (the machines are grounded; the working bodies, tools and transmission elements are covered with casings, covers, safety rings, linings or encased; the design of many machines includes various blocking devices and elements that provide turning them off when the guards are raised).

Manufactured machines must increasingly meet the requirements of industrial aesthetics. The correct proportions of the machines, the simplicity of their shape, the convenient location of the controls, loading and unloading devices, pleasant coloring contribute to increasing productivity and creating safe working conditions.

When creating modern machines and mechanisms, they tend to standardize and unify units, parts and components, which makes it possible to reduce the range of spare parts and facilitate repair work.

Working bodies and tools of machines and mechanisms must have high wear resistance. Highly rotating units and parts of machines must be balanced to prevent wear of bearings, shafts and body parts.

Materials used in the manufacture of machines and mechanisms.

The parts that make up the machines experience different loads, which is taken into account when choosing materials. Housing parts (beds, racks, etc.) account for up to 75% of the mass of all machine parts, and although they experience minor loads, the parts must meet the requirements of strength and rigidity. Housing parts are cast from gray cast iron or aluminum and welded from carbon steel grades St3 and St5. The use of welded structures of covers and casings gives a great savings in metals. To reduce the mass of portable machines and mechanisms, the parts of their bodies are made of aluminum alloys by casting or injection molding. IN individual cases body parts can be made of reinforced plastics or fiberglass.

Shafts, gears, rods, axles, fingers experience the greatest loads. Materials for their manufacture are carbon and stainless steels. Most often, steel grades 45, 50, 40X, 65G, 15, 20X, etc. are used.

Gears, pulleys, gears, flywheels are made of cast iron, steel, aluminum alloys, as well as plastics, textolite, plastics, nylon, etc.

Knives and grills of meat grinders are made of tool steel, as well as high-chromium cast iron grade X28. Materials that are used for the manufacture of tools and working chambers should not corrode as a result of contact with products, in addition, they should be easily cleaned from product residues and not be destroyed by detergents.

The choice of brand and method of heat treatment of the material is determined by calculating its strength or rigidity, taking into account technological, operational and economic requirements.

Marking of machines and mechanisms.

Currently, the labeling of machines and mechanisms is carried out according to industry instructions, which establishes a single designation procedure that is mandatory for all organizations and enterprises of trade and public catering.

The notation is based on a mixed alphanumeric system.

The left part of the designation - alphabetic - consists of three or four letters. The first letter corresponds to the name of the product (P - drive, M - machine, etc.), the second - to the purpose of the product (U - universal, O - cleaning, K - combined, B - whipping, T - dough mixing , M - washing, I - grinding), the third letter corresponds to the name of the type of energy or the main technological process (E - electric, O - vegetable, M - meat, B - vibration), etc.

The right part of the designation -- digital --: serves as an indicator of the main parameter of the product (productivity, capacity of the working chamber, etc.) and is separated from the left part with a hyphen. The main parameters of the products are indicated by the upper (maximum) limit. If the machine is produced in a modernized version, after its main parameter, a code indicating the modernization (M, Ml, M2, etc.) is affixed.

Examples of marking machines: MOK-250 - a machine for peeling potatoes and root crops with a capacity of 250 kg / h; MMU-1000 - universal washing machine with a capacity of 1000 plates / h; MIM-500 is a meat chopping machine with a capacity of 500 kg/h.

Lecture number 3. Machine parts. Electric drives

Main parts and details of machines

Modern machines consist of a large number of parts for various purposes. Connecting with each other, the parts form knots. The main components of any machine used in public catering establishments are: a frame, a body, a working chamber, working bodies, a transmission mechanism and an engine.

The bed - serves for installation and installation of all knots of the car. It is usually made cast or welded and has holes for fixing the machine in the workplace. Machine body - designed to accommodate the internal parts of the machine - working chamber, transmission mechanism, etc. Sometimes the frame and body are made as one piece.

The working chamber is a place in the machine where the product is processed by the working bodies.

Working bodies are components and parts of machines that directly affect food products during their processing.

Transmission mechanism - transfers the movement from the motor shaft to the working body of the machine, while simultaneously providing the required speed and direction of movement. Typically, an electric motor is used as the engine of the machine.

The concept of gears

A transmission is a mechanical device that transmits rotational motion from the motor shaft to the shaft of the working bodies. At the same time, the gears allow you to change the speed of rotation of the shaft, the direction of movement to the opposite and convert one type of movement into another.

In mechanical transmissions, a shaft with parts purchased on it that transmit rotation is called a drive shaft, and a shaft with rotation parts is called a driven shaft.

All mechanical transmissions can be divided into belt, gear, worm, chain and friction.

Gears are a mechanism consisting of 2 gears linked together. These gears are widely used in the transmission mechanisms of machines.

Depending on the design and arrangement of gears, gears are divided into cylindrical, bevel and planetary. According to the method of gearing, gears are divided into gears with external and internal gearing.

Depending on the location of the teeth, the wheels are divided into flat-toothed, helical and chevron. To transmit a complex rotational movement, a planetary gear mechanism is used (Fig. 1-2pap), in which one gear wheel is stationary, the other rotates twice: around its own axis and around the axis of the stationary wheel (beater).

Belt transmission - is carried out using two pulleys mounted on the drive and driven shafts, and a belt put on these pulleys. Rotation from one shaft to another is transmitted through friction between the pulley and the belt.

The belt in cross section can have the shape of a rectangle - a flat belt drive, a trapezoid - a V-belt drive, a circle - a round belt drive. Belts are made of leather or cotton and rubberized fabric. Normal operation depends on correct belt tension. The belt drive is silent in operation, simple in design and protects the machine from damage in case of jamming, as the belt will slip. At public catering establishments, V-belt transmission, used in potato peelers, meat grinders, refrigeration units, etc., is widely used.

A worm gear is used to transmit motion between shafts with intersecting axes. It consists of a screw with a special thread (worm) and a gear wheel with teeth of the appropriate shape. These gears are compact, silent and significantly reduce shaft speed.

The chain drive consists of 2 sprockets fixed on the shafts and a hinged flexible chain that is put on the sprockets and serves to connect them. These gears are used in mechanisms and machines with large distances between the shafts and the parallel arrangement of their axes. Chain drives provide a constant gear ratio and, compared with a belt drive, allow you to transfer large powers, in addition, several shafts can be driven by one chain. The disadvantages of chain transmission include the high cost of maintenance, the complexity of manufacturing and noise during operation.

The friction gear consists of 2 rollers mounted on shafts and pressed one to the other. Rotation from the leading roller is transferred to the driven one due to the force of friction.

When transferring rotation between parallel shafts, cylindrical gears are used, between intersecting shafts - bevel gears.

These gears are simple in design, silent in operation and self-protected against overloads, however, they have some disadvantages: low efficiency - 80-90%, variable gear ratio and increased wear of the rollers.

The crank mechanism is designed to convert rotational motion into reciprocating motion of the working tool. It consists of a crankshaft, a connecting rod and a piston. When the crankshaft rotates, the connecting rod inserts the piston to move back and forth. This mechanism is used in refrigeration compressors.

The concept of electric drives

An electric drive is a machine device used to set a machine in motion. It consists of an electric motor, a transmission mechanism and a control panel. In catering establishments, motors designed for voltage 380/220 V are most common. This means that the same motor can operate from an alternating current network with a frequency of 50 Hz and with a voltage of 380 or 220 V, you only need to connect its windings correctly stator. Connecting them with a "triangle", the engine is connected to a 220 V network, connecting a star to a 380 V network.

Universal drives have been widely used, which can alternately set in motion various installed interchangeable working mechanisms - a meat mixer, a meat grinder, beaten, etc. The use of universal drives in stops is very beneficial. This is explained by the fact that shift working machines work in canteens for no more than an hour and therefore have a very low utilization rate. In such cases, it is impractical to install an electric drive to each machine due to the increase in its cost and the occupied space. Currently, the industry produces universal drives of 2 types: general purpose, which are used in several workshops, and special purpose, which are used only in one workshop, for example, in a meat. General-purpose universal halts also include universal small-sized drives UMM-PR with an AC motor, UMM-PS with a DC motor, which are used in transport (ships and dining cars). All universal drives have letter designations. The first letter P denotes the drive, the second - the name of the workshop: M - meat, X - cold, G - hot, Y - universal, for the cold shop PH-0.6, for the hot shop PG-0.6 and for meat shop PM-1.1. For general-purpose drives: PU-0.6 and P-11, replaceable mechanisms are installed that have letter designations: the first letter M is a replaceable mechanism, the second M is a meat grinder, B is a whipping mechanism, O is a vegetable cutting mechanism.

Universal drives

At enterprises of a different food society, along with machines designed to perform one operation, universal drives are used with a set of interchangeable mechanisms that perform a number of product processing operations.

Universal drives are mainly used in small catering establishments, in meat, vegetable and confectionery shops.

A universal drive is a device consisting of an electric motor with a gearbox and having a device for variable connection of various interchangeable mechanisms. It consists of an electric motor with a gearbox, on which various removable mechanisms can be fixed and alternately operate: a meat grinder, a beater, a vegetable cutter, a meat ripper and other machines. Hence the drive got its name - "universal".

The use of universal drives significantly increases labor productivity, reduces capital costs, increases the efficiency of equipment, etc.

At present, the industry produces universal P-11 and PU-0.6 drives for various workshops, as well as P-1.1 special-purpose drives for a relatively small range of products.

For work in small canteens, as well as in galleys of river and sea vessels universal small-sized baits UMM-PS or UMM-PR are used. The energy source of these layout drives can be alternating (AR) or direct (PS) current.

Universal general purpose drive PU-0.6 is available as a two-speed drive with a shaft rotation speed of 170 and 1400 rpm and a single-speed drive with a rotation speed of 170 rpm and an engine power of 0.6 kW. It has a set of interchangeable mechanisms (Table 1), which can be used in small enterprises where there is no workshop division for the preparation of oats.

At large catering establishments, where there is a workshop division, specialized universal drives are used:

The PM-1.1 drive specialized for the meat and fish shop is available in a single-speed or two-speed version, with a shaft speed of 170 or 1400 rpm and an engine power of 1.1 kW. It has a set of interchangeable actuators that can only be used in the meat and fish shops of enterprises.

Drive ПХ-0,6 specialized for cold shops. It consists of a P-0.6 single-speed drive and a set of interchangeable actuators that can be used in cold shops.

Drive PG-0.6 specialized for hot shops, consists of a full-speed drive P-0.6 and a set of interchangeable actuators that can be used in hot shops.

Drive unit P-P universal It consists of a two-stage gear reducer, a two-speed motor. The frequency of rotation of the drive drive shaft is PO and 330 rpm. On the neck of the drive there is a handle with a cam for attaching interchangeable actuators. The motor speed switch, the start button and the reset button of the relay are mounted on the control panel.

All produced drives and replaceable mechanisms for them have alphabetic and numeric designations.

The letter P - means the word drive, U - universal, M - meat shop, X - cold shop, G - hot shop. The numbers following the letters indicate the rated power of the drive motor in kilowatts.

Replaceable mechanisms (MO. completed with universal or specialized drives, have a certain serial number.

Number 2 - meat grinder, 3 - juicer, 4 - beater, 5 - potato peeler, 6 - ice cream maker, 7 - wiping mechanism, 8 - meat mixer, 9 - cutter, 10 - vegetable cutter, 11 - cart or stand for the drive, 12 - grinding mechanism, 13 - a device for cleaning knives and forks, 14 - a sausage cutter, 15 - a bone cutter, 16 - a grinder, 17 - a fish cleaner, IS - a mechanism for curly cutting vegetables, 19 - a ripper meat, 20 - whipping mechanism, 21 - cutlet-forming mechanism, 22 - mechanism for cutting boiled vegetables, 24 - sifter, 25 - mechanism for mixing salads and vinaigrettes, 27 - slicing mechanism fresh vegetables, 28 - a mechanism for cutting raw vegetables into cubes.

The number following the serial number of the mechanism shows the value average performance. In addition, some interchangeable mechanisms are designated by two or more digits. For example, MS-4-7-8-20. This designation testifies to the multi-purpose purpose of the mechanism: 4 - beat the product, 7 - wipe the product, 8 - mix the minced meat, 20 - tank capacity.

Rules for the operation and safety of universal drives

The preparation for the operation of the universal drive is carried out by the chef assigned to this machine, who, before starting work, is obliged to comply with safety requirements and observe labor safety when working with the machine.

That is why, before starting work, the correct installation of the universal drive, the serviceability of the interchangeable mechanism and the correctness of its assembly and fastening with the help of clamp screws are checked. When installing the housing of the replaceable mechanism in the neck of the drive, it is controlled that the end of the working shaft of the mechanism falls into the socket of the drive shaft of the universal drive gearbox. The presence of fencing devices, grounding or grounding is checked.

After making sure that the replaceable mechanism and drive are in good condition, a test run is made at idle. The drive should run with little noise. In the event of a malfunction, the drive is stopped and the cause of the malfunction is eliminated. It is allowed to regulate the speed of rotation during operation only if there is a variator in the design of the machines.

Cooked products should be loaded into the change mechanisms only after the universal drive is turned on, the only exception is the whipping mechanism, in which the products are first loaded into the tank, and then the universal drive is turned on.

During operation, it is forbidden to overload the replaceable mechanism with products, as this leads to a deterioration in the quality or damage to the products, as well as to a breakdown of the machine. Particular attention should be paid to strict observance of safety rules when working with a universal drive, because. negligence leads to injury to the operating personnel.

Inspection of the universal drive and the installed change mechanism, as well as troubleshooting, may only be carried out after turning off the electric motor of the universal drive and stopping it completely.

After the end of work, the universal drive is turned off and disconnected from the mains. Only then can the replaceable mechanism be removed for disassembly, washing and drying.

Preventive and Maintenance universal drive and interchangeable mechanisms are carried out by special workers in accordance with the concluded contract.

Lecture number 4. Vegetable Processing Machines

General information.

There are several ways to peel vegetables at enterprises: alkaline, steam, combined, thermal and mechanical. In the alkaline method, potatoes and other vegetables are preheated in water and then treated with an alkaline solution heated to 100 0C, which softens the surface layer of the tubers. Then, in a drum washing machine, the tubers are cleaned from the outer layer and washed from alkali. In the steam method, the potatoes are treated with steam at a pressure of 0.6-0.7 MPa for 1-2 minutes, then they enter the roller washing and cleaning machine, where the softened layer is removed from the tubers. In the combined method, potatoes are first treated with a 10% solution of caustic soda at a temperature of 75-80 0C for 5-6 minutes, then with steam for 1-2 minutes. After that, the potatoes enter the washing machines, usually of the drum type.

With the thermal method, vegetables are roasted in a cylindrical oven with a rotating cylindrical rotor and the depth of penetration is not more than 1.5 mm. The vegetables are then cleaned in a washer-cleaner. The duration of heat treatment for onions is 3-4 seconds, for carrots 5-7 seconds, for potatoes 10-12 seconds. Another cleaning method is mechanical.

Equipment for chopping and cutting vegetables.

Vegetable cutting machines are: disk, rotary, punch and combined.

The MPO-200 desktop type machine is used for cutting raw vegetables into circles, slices, straws, and sticks. The drive of the machine consists of an electric motor and a V-belt transmission. The working chamber is made in the form of a cylinder with windows for loading vegetables. The machine set includes a disc knife, two grater discs and two combination knives. The circular knife is used for cutting vegetables into slices and shredding cabbage, combined - vegetables with cubes with a section of 3 x 3 and 10 x 10 mm.

Classification.

Machines for grinding raw materials can be conditionally divided into two groups: machines that provide coarse grinding of raw materials and machines that provide fine grinding. Modern machines for coarse grinding are: roller, knife, hammer, crushers - destemmers for grapes, crushers - seed separators for tomatoes. Machines for cutting raw materials exist with fixed knives, with rotating disc knives; combined machines for cutting vegetables into cubes. For fine grinding of raw materials and separation of seeds, rubbing machines are used, as well as homogenizers, colloid mills, disintegrators, microburrs, cutters, etc.

vegetable cutter

It has two horizontal counter-rotating shafts. Shaft 1 rotates the drum, into the inner cavity of which the raw material enters. Shaft 2 rotates disc knives, the number of revolutions of which is five times greater than the number of revolutions of the drum. The raw material entering the drum, under the action of centrifugal force, is thrown by the blade to the stationary cylindrical body and is brought under the influence of circular knives and a stationary flat knife. The shape of the blade ensures that the product is wedged during cutting. Therefore, the raw material is cut in two planes into blocks and taken out of the machine along the chute. In the same root cutter after modernization, the main improvement is the use of a device that imparts an oscillatory movement to a flat knife in a plane perpendicular to the cutting edge, which improves the quality of cutting.

The performance of the machine can be determined by the formula:

where n is the number of revolutions of the drum per minute; D is the diameter of the casing in which the drum is located, in m; h is the height of the product cut with a horizontal knife; ? - drum blade width, m; p is the volumetric mass of the product, kg/m3; ? - coefficient of use of the cutting tool (? = 0.3? = 0.4).

The eggplant and zucchini cutting machine cuts off the ends of the fruit together with the stalk and inflorescence and cuts them into circles with a set of circular knives; the thickness of the circles is determined by spacers , .

Wiping machines

Rubbing is not only a grinding process, but also a separation, i.e. separating the mass of fruit and vegetable raw materials from stones, seeds and peel on sieves with a mesh diameter of 0.8-5.0 mm. Finishing is an additional grinding of the mashed mass by passing through a sieve with a hole diameter of 0.4-0.6 mm.

The main designs of wiping machines differ in the interaction of the sieve and whip devices. It is based on the following features: the mesh drum is stationary, the whips are moving, “inverse” rubbing machines, in which the sieve is moving, and the whips are stationary and without whips. In them, the sieve performs a complex rotational movement around its own axis and planetary. By the number of stages: single stage, two stage, three stage, two twin machines. By sieve design: conical and cylindrical; sectional and hole diameters. According to the design of whip devices: flat; wire, etc. By loading devices: screw, in combination with a paddle device, loading through a pipe.

A single-stage wiping machine consists of a frame, a drive shaft mounted in 2 bearings with an auger, a blade and a whip device, a hopper and a V-belt drive.

The operation of the machine is based on the force impact of the whips on the processed product, pushing it through the sieve and due to centrifugal force. The working machine is also regulated by changing the angle between the axis of the shaft and the whips, changing the gap between the sieve and the whips and the diameter of the sieve holes. The wiped mass is removed through the pallets, and the waste from the cylinder is removed through the tray.

Lecture number 5. Meat and fish processing machines

Classification

The following machines are used for processing meat and fish: meat grinders, meat ripper, meat mixers, fish cleaning and fish cutting machines, cutlet-forming, stuffing and filling machines, for cutting gastronomic products, bone cutters.

Meat processing machines.

Meat grinders

Meat grinders and tops are designed for coarse grinding of raw materials.

Meat grinders MIM-82 with a capacity of 250 kg/h and MIM-105 with a capacity of 400 kg/h are widely used at enterprises.

The MIM-82 meat grinder is a desktop machine, consisting of a body, a processing chamber, a loading device, an auger, working bodies, and a drive mechanism. The working chamber of the machine has screw cuts on the inner surface, which improve the supply of meat and exclude its rotation together with the auger. On the upper part of the body there is a loading device with a safety ring, which excludes the possibility of hand access to the auger, and a pusher.

The meat grinder is equipped with three grids with holes of 3, 5, 9 mm, a scoring grid and two double-sided knives.

When assembled, the knives and grids are tightly pressed against each other with the help of a thrust ring and a pressure nut.

Inside the working chamber there is a screw with a variable pitch of turns, which decreases towards the cutting mechanism. Thanks to this design of a single-thread worm-working auger, the product is compacted, which facilitates its cutting with knives and forcing through the gratings. When assembled, the knives and grids are tightly pressed against each other with the help of a thrust ring and a pressure nut. The auger serves to capture the meat and feed it to the knives and grates. The installed grids remain motionless in the working chamber, and the knives rotate with the auger.

The scoring grate is installed first, which has three jumpers with pointed edges outwards. The second is a double-sided knife, cutting edges counterclockwise. The third is a large grill on either side. Next, install a second double-sided knife, a fine grate, a thrust ring and a pressure nut. Meat grinder grate diameter 82; 105; 120; 160; 200 mm. Working bodies: MIM-105 knives and gratings are similar to MIM-82 working bodies, only the diameter of the working chamber (grid diameter) is 23 mm larger.

In the top 632-M with a capacity of 400 kg / h, the processing chamber is a cylindrical cavity of the body with guiding ribs and grooves that improve the supply of the product. In addition, they prevent the product from scrolling along with the working auger.

The principle of operation of meat grinders (tops) is the same. The product, getting into the cutting zone, i.e. between the rotating cross-shaped knives and the fixed gratings is crushed to a degree corresponding to the diameter of the holes of the last grate.

The MP-160 top with a capacity of 3000 kg/h with a cutting mechanism diameter of 160 mm differs from the 632-M by the presence of two parallel augers in the processing chamber: a receiving and a working one.

The K6-FVZP-200 grinder has a capacity of 4500 kg/h and a cutting mechanism diameter of 200 mm.

Meat mixers and machines for loosening meat

The machines and mechanisms of the meat shop include: meat loosener MRM-15 with a capacity of 1800 pcs/h, mechanisms for loosening meat MRP11-1 (1500 pcs/h) and MS19-140 (1400 pcs/h); mechanism for loosening meat for beef stroganoff MBP11-1 (100 pcs/h); meat mixer MS8-150 and MVP11-1 (150 kg/h); grinding mechanism MS 12-15 and mechanism for grinding fragile products MIP 11-1 (15 kg/h); fish cleaning machine RO-1M and bone cutter.

Meat mixers are designed for mixing minced meat and its components into a homogeneous mass and saturating it with air.

Meat mixer MS-150 consists of an aluminum cylindrical body, cast integrally with the loading hopper. A shaft is inserted inside the working chamber, on which there are blades installed at an angle of 3000. When the working shaft rotates, the blades evenly mix the minced meat with the components.

In the meat mixer FMM-300, the kneading trough with a capacity of 300 liters has a thermal jacket for heating the product while it is being mixed. Inside the trough there are working bodies in the form of two Z-shaped helical blades that rotate at different speeds (67 and 57 rpm) towards each other.

In a meat mixer with a detachable bowl, during operation, the bowl continuously rotates around the axis of the lower worm wheel, and the cam mixer also rotates and ensures uniform mixing of the product.

Two-bladed mixers with a tipping bowl with a capacity of 340 and 650 l consist of two kneading blades rotating towards one another at different speeds (47.6 and 37.4 rpm) and two drives, the first of which drives the kneading blades, and the second - overturns the bowl.

Meat loosening machine MRM-15 is designed for loosening the surface of rump steaks, schnitzels, etc. before frying them. The working bodies of the meat loosener are circular cutters with spacers between them, located on the shafts and rotating one towards the other during operation.

The carriage also has two combs between the cutters, which prevent meat from wrapping around the cutters. A piece of meat, passing between the cutters, is incised on both sides with teeth, while the fibers are destroyed and the surface is increased.

Fish processing machines.

Fish cleaning and fish cutting machines

Machine RO-1M, designed for cleaning fish from scales. The working tool of the fish cleaning machine, the scraper, is made of stainless steel blade in the form of a cutter with longitudinal grooves, pointed on one side.

To protect against accidental contact with hands and scattering of scales, the rotating scraper has a protective cover. The scraper is driven by a flexible shaft consisting of a rubber hose, inside of which there is a steel cable.

There is equipment for sorting fish, for orientation and loading of fish and fish cutting machines.

If sieves are used to sort fish, then this is a mechanical process. The sieve is the working body of the machine and is a plane made of wires, threads, plates, as well as movable and fixed rods.

Technical methods of partial orientation of the fish are different. The most widely used inclined, and especially widespread oscillating plane.

Partial orientation of the fish, when all of them, after orientation, are placed head first, is sufficient for loading into string machines, for example, in the “Sprats in oil” line. For loading and operation of fish cutting machines, a complete orientation of the fish is required. For example, all fish located head first should lie on their backs or, conversely, with their backs up and, finally, rest their snout against some kind of bar.

When developing the designs of fish cutting machines, it is necessary in the future:

1) Reduce the range of names due to universality.

2) Increase productivity by mechanizing the loading of fish into cassettes of fish cutting machines.

This requires a universal machine for cutting medium-sized fish.

Universal machine...........

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Main tasks processing industry And Russian Federation are the complex processing of agricultural raw materials, increasing the volume of manufactured products, improving their quality, as well as expanding the range.
The solution of these problems at large processing enterprises is possible subject to the operation of modern high-tech equipment.

In processing industries, a wide variety of types of equipment and technology are used.

Classification of equipment for processing industries carried out according to the following criteria:

By the nature of the impact on the processed product;
the structure of the work cycle;
degree of mechanization and automation;
the principle of combination in the production flow;
functional attribute.
In addition to the listed features, each type of equipment has specific features.

Depending on the nature of the impact on the processed product, technological equipment is divided into devices and machines. Heat, mass transfer, physicochemical, biochemical and other processes are carried out in the apparatus, as a result of which there is a change in the physical, chemical properties and aggregate state of the processed product. characteristic feature apparatus is the presence of a reaction space or chamber.
Cars carry out mechanical impact on the product, as a result of which its shape and dimensions change. A design feature of machines is the presence of moving executive (working) bodies. In some cases, technological equipment is a combination of a machine and apparatus, since mechanical, physico-chemical and thermal effects are simultaneously carried out in it.
According to the structure of the working cycle, the equipment can be periodic, semi-continuous and continuous. In batch equipment, the product is exposed for a certain time, after which it is unloaded.
In the equipment of semi-continuous (cyclic) action, the loading of the product and the impact on it are carried out continuously throughout the entire working cycle, and the unloading is carried out at certain intervals.
In continuous equipment, loading, processing and unloading of the product are carried out simultaneously.
In the process of operation, technological equipment performs not only basic (grinding, mixing, boiling, etc.), but also auxiliary (loading, moving, control, unloading, etc.) operations. Depending on the degree of mechanization and automation of these operations, the equipment is non-automatic, semi-automatic and automatic. In non-automatic (simple) equipment, auxiliary, as well as some of the main operations, are performed manually.
In semi-automatic equipment, all technological and most auxiliary operations are performed without the participation of a worker. Transport and control operations, start and stop of the machine remain manual.
In automatic equipment, all main and auxiliary operations are performed by equipment without human intervention. Cybernetic machines (robots) are a special case of automatic equipment.
According to the principle of combining technological equipment in the production stream, separate units are distinguished (perform one operation); aggregates or complexes (perform sequentially various operations); combined (perform a complete cycle of operations) and in-line automatic systems (perform all technological operations in a continuous stream).
One of the signs on the basis of which the classification of equipment is possible is the commonality of the functions performed by it in the process of processing raw materials or semi-finished products. On this basis, the following enlarged groups and subgroups of equipment are distinguished (Table 1.):

1. Equipment for preparing raw materials for processing:
1.1) for cleaning and sorting;
1.2) washing and humidification;
1.3) grain peeling.

2. Separation machining equipment:
2.1) for crushing and grinding;
2.2) separation of grain grinding products;
2.3) separation of suspended solid and colloidal particles from liquid heterogeneous systems;
2.4) separation of the liquid phase.

3. Connection machining equipment:
3.1) for mixing in order to obtain liquid, bulk, doughy semi-finished products and finished products;
3.2) molding by extrusion, stamping.

4. Equipment for carrying out heat and mass transfer process:
4.1) for carrying out thermal processes;
4.2) conducting mass transfer processes;
4.3) drying and dehydration;
4.4) boiling and boiling;
4.5) baking and roasting;
4.6) cooling and freezing.

5. Equipment for microbiological processes:
5.1) for malting;
5.2) obtaining biomass;
5.3) obtaining secondary metabolites.
6. Equipment for finishing operations:
6.1) for the sanitization of containers;
6.2) dosing and capping;
6.3) inspection and labeling.
The above classification is more related to food production equipment and does not adequately characterize individual groups of equipment for processing agricultural products. This is explained by the fact that in a number of technological processes for the processing of agricultural raw materials, equipment is used that is very specific in terms of purpose, device and principle of operation and requires a separate approach for its classification. An example is equipment for pre-slaughter immobilization of animals, slaughter of animals and poultry, collection of blood, removal of skins, so it is more convenient to classify equipment for processing agricultural products depending on the technological process being performed.
Based on this principle, equipment for processing agricultural products is divided into:
1) equipment for processing crop products;
2) equipment for processing livestock products.
In turn, the second group is subdivided into meat processing equipment and milk processing equipment. Meat processing equipment includes the following groups:
livestock and poultry slaughter line;
equipment for primary processing of pig carcasses;
processing products of slaughter of livestock and poultry;
mechanical processing of raw meat;
heat treatment of raw meat;
packaging of meat and meat products.
In a more detailed classification, for example, equipment for the mechanical processing of meat raw materials, it is divided into equipment for grinding meat and bacon, mixing meat raw materials, salting meat and shaping meat products.
Equipment for milk processing according to the general classification is divided into equipment:
for transportation, acceptance and storage of milk;
mechanical processing of milk;
heat treatment of milk;
butter production;
cottage cheese production;
cheese production;
ice cream production;
production of condensed dairy products;
production of dry dairy products;
packing and packaging of milk and dairy products.
As an example, we can also give a general classification of equipment for grain processing enterprises. According to the functional feature and the method of influencing the product, it is divided into separating, weighing, mixing, grinding, shaping, as well as equipment for hydrothermal treatment (HTO) of grain.