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The article grounds economic expediency of using jacket thermal exchangers of the sheet-canal type. As a rule steam jackets of technological devices in food industry and catering enterprises have a form of an open slit space and for work under pressure they are made of walls of big thickness, which envisages their high metalconsumption. In contrast to standard slit jackets, sheet-canal panels are a structure made of two thick metal sheets welded by contact electric welding. Heating steam canals are formed between the sheets. Such structure allows us to decrease the wall thickness and therefore to cut metal-consumption and, consequently power-consumption of technological equipment. The article describes the method which could optimize sizes of inter-canal zones of sheetcanal panels used as jackets in devices of thermal treatment of food. In order to cut wall thickness of panels it is proposed to increase the square of inter-canal zones without declining the total thermal flow, which is passed by the panel to the agent being heated. This problem was resolved by the calculation method based on the use of thermal rib efficiency coefficient. The authors made calculations and provided optimal sizes of inter-canal zones in case of altering the wall thickness of jacket thermal exchanger made of chrome-nickel stainless steel of the brand 12X18H9T.

The article provides analysis of the factors affecting service life of electric stove iron rings at catering enterprises. It is shown that temperature conditions of the ring working surface and the heating spiral depend seriously on the material of kitchen utensils and on the average air gap between the ring working surface and utensils’ bottom, whose value is measured as a result of temperature deforming of the ring working surface during heating. In order to diminish the value of average air gap between the ring and kitchen utensils in the process of food cooking it is proposed to treat mechanically the ring working surface during its manufacturing with fixed temperature conditions. Better adjoining of the utensils’ bottom to the ring working surface can lead to decreasing temperature on its working surface and thus, to optimization of the process of thermal treatment of food, which can increase service life of the ring and cut specific consumption of electric power per unit of cooked food.