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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.

Heavy influence of warmth on a person who deals with thermal treatment of products at public catering enterprises can cause serious impact on his/her health and can result in occupational diseases. By approximation of earlier experimental data equations were found, which give an opportunity to identify the limits of the zone with inadmissible temperatures for heating equipment depending on the distance from the device and temperature of the air. Approximation of experimental data was done by exponential, linear and poly-nominal dependences.

The article on the basis of the equation of thermal balance provides analysis of the theoretical research dealing with the impact of cooking caldron loading on technical-economic indicators of caldrons of different capacity. It was shown that the bigger capacity the caldron has, the higher efficiency factor and the lower specific expenditure of electricity per unit of output it has. However, with lower loading of the cooking caldron power efficiency of thermal treatment in the caldron drops significantly. Thus it is more profitable to install at enterprises caldrons of bigger capacity. At the same time loading should be no less than 60% of the nominal value.

The article substantiates the choice of the food stuff and frying oven in order to analyze technical and economic indices of frying ovens. Calculation of electric power consumption was given for the nominal (full) loading of the frying oven; of electric power consumption for the process of thermal processing depending on loading of the working chamber; total electric power consumption and specific consumption of power for the process depending on loading of ovens with different capacity. It was proven that reduction of loading sharply increases the specific consumption of electric power per unit of the ready product and in case of dropping loading to 60% and lower of the nominal value it is necessary to replace the oven by one with lower capacity. Thus it is profitable to have frying ovens of bigger capacity but the loading should be no less that 60% of the nominal volume of the working chamber.