Hygienic characteristics of dishes from different materials table. Hygienic requirements for materials used for the manufacture of tableware
1. Materials at any temperature should not emit harmful chemical substances in foodstuffs.
2. Materials should not affect the change in the organoleptic properties of products and ready meals (smell, taste, color, consistency).
3. Must be resistant to various acids and alkalis of food.
4. Must withstand the existing sanitary treatment regime.
5. Materials must have anti-corrosion properties.
6. Must be resistant to high and low temperatures.
7. Materials must not serve as a breeding ground for microorganisms.
8. Crockery and utensils should be lightweight and impact resistant. The surface should be smooth, the quality of their processing could be determined from the surface.
For the manufacture of tableware and cutlery, use:
1. Stainless steel (chromium nickel + other anti-corrosion metals) - forks, knives, dishes, bowls.
2. Cupronickel (an alloy of copper, nickel and zinc) - spoons.
3. Ceramic
4. Porcelain utensils - plates, tea, coffee utensils.
5. Faience - plates, glasses (used in dining rooms).
6. Glass:
a) Crystal - glass with special additives (glasses, glasses, wine glasses, bowls). Used only in restaurants.
b) Opaque glass (unbreakable) - tableware, tea, coffee utensils.
c) Plain glass - glasses, glasses, wine glasses. - used in canteens, snack bars.
SANITIZING TABLEWARE:
Dinnerware includes plates.
In the washing tableware set dishwashers of different capacities, there must be five tubs (three for plates and two for cutlery and glassware) in case the dishwasher fails.
There must be a table with a hole for the primary cleaning of dishes. Under the table are 15-20 liter waste containers with lids.
1. Brushes remove food debris.
2. Washing in water with the addition of detergents in the first section of the bath (not lower than 40 degrees).
3. Washing in water with the addition of detergents in the second section of the bath (not lower than 40 degrees) with the addition of half the amount of detergents.
4. Rinse dishes in metal mesh with handles in the third section of the bath with hot running water (not lower than 65 degrees) using a flexible hose with a shower head.
5. Drying dishes on lattice shelves, racks.
At the end of the day, all tableware is disinfected with a 0.2% solution of chloramine or bleach solution (at least 10 minutes).
Cutlery and glassware are washed in a two-section bath:
1. Removing food
2. The first bath is at least 40 degrees with detergent.
3. The second bath - rinsing, the temperature is not less than 65 degrees.
4. Scalded with boiling water and dried.
5. At the end of the day, disinfect with a 0.5% bleach solution or ignite for 10 minutes.
Dishes are classified according to their purpose, according to the metal (alloy) used, according to the type of protective and decorative coating and according to the method of production.
Depending on the purpose, metal utensils are divided into utensils in contact and non-contact with food. Dishes in contact with food, in turn, are divided into kitchen, household and dining, non-food contact - into dishes for non-food liquids, sanitary and hygienic and for fuels and lubricants.
For the manufacture of dishes, both black (cast iron and steel) and non-ferrous (aluminum, copper) metals are used.
steel utensils includes the following groups: enameled utensils, galvanized, tin-plated, painted, black, with non-stick coatings, stainless steel utensils.
Steel enamelware presented as products in contact with food and not. The dishes have high indicators of harmlessness, hygiene, can be decorated in various ways, its disadvantages include the low mechanical strength of the protective coating. To dishes that come into contact with food products, include: kitchen utensils (pots, ladles, teapots, coffee pots, pans, baking sheets; varieties are determined by shape, size, design features); tableware (plates, jugs, bowls, salad bowls, mugs, biscuits, cups and saucers); household utensils (vessels, bread bins, cans, jars for bulk products). In products not in contact with food, it is represented by sanitary ware (water tanks, night vases, buckets, basins).
Galvanized steel cookware not intended for contact with food due to the possible interaction of zinc with food acids and alkalis, it is represented by the following groups: sanitary (water tanks, laundry tanks, troughs, buckets, basins, baths for household purposes); utensils for other non-food purposes (garden watering cans, kerosene cans, kerosene funnels).
positive feature tinned steel cookware is neutrality in relation to food vitamins. The range of this subgroup of utensils includes products that come into contact with food, it is represented by household food utensils (milk cans, milk strainers, pails, milk tubs, flasks).
Steel painted utensils used for sanitary and hygienic purposes (buckets, water tanks, basins) and other non-food purposes (cans for fuels and lubricants, canisters, garden watering cans, funnels).
Dishes are made from steel without a protective and decorative coating. black steel utensils its assortment is represented by products of the following groupings: kitchen utensils (baking trays, frying pans, forms for baking bread) and utensils for "non-food" purposes (buckets, cans, canisters).
Steel utensils may have non-stick coating ( teflon, titanium) its range is represented by kitchen utensils (pans, stewpans, pots, baking dishes, baking sheets), this utensil is more durable than that of aluminum alloys.
It has special properties stainless steel cookware. It has a high potential for almost all groups of consumer properties, but is much more expensive than other types of dishes, so its main purpose is "food", these are kitchen utensils (pots, pans, boilers) and tableware (plates, salad bowls, buckets for cooling champagne, kremanki, kokilnitsy, kokotnitsa). In stainless steel utensils, it is necessary to single out dishes with a thermal storage bottom (utensils under the trademarks "Zepter", "Maibach-Zolingen", etc.), in which food can be cooked without fats and water (or with a minimum amount of them) due to a closed cycle steam formation (the bottom warms up quickly and evenly, and the walls and lid slowly, which contributes to steam condensation). To control the cooking process, the handle located on the lid is equipped with a temperature controller.
Cast iron cookware subdivided into black and enameled. Cast iron black cookware represented by kitchen utensils (pots, pans, braziers, frying pans), assortment cast iron enamelware includes the same names. Cast iron cookware has low thermal conductivity, food does not burn in it, but it is heavy and not always aesthetically pleasing, its production is not technologically advanced. The output of this cookware is declining, it is partially replaced by similar types of products made of cast aluminum alloys.
Non-ferrous utensils include utensils made of aluminium, copper and their alloys.
aluminum cookware It is produced from aluminum of technical purity, duralumin, silumin. As protective and decorative coatings it can be used: oxide coatings, coatings with nickel, stainless steel, silicate enamel, Teflon, titanium, titanium-ceramics ("Gastrolux", "Titan plus", etc.). At the bottom of a Teflon-coated dish, there can be a sensor for controlling the degree of its heating (“thermospot”), which helps to prevent its overheating. Consider its classification and species composition.
Aluminum cookware is subdivided into cookware made of wrought aluminum alloys (stamped) and cookware made of cast aluminum alloys.
Assortment of dishes from wrought alloys aluminum includes utensils for contact with food products: kitchenware (pots, kettles, pans, frying pans, ladles, pots-milk cookers, Turkish coffee makers); dining room (bowls, croutons, plates, milk jugs, trays, creamers, dishes, mugs); household (cans, thermoses, jars for bulk products) and utensils not in contact with food: sanitary-hygienic (water tanks, buckets, basins); other non-food purposes (canisters, funnels, watering cans).
Cast aluminum cookware represented mainly by kitchen utensils (pots, boilers, ducklings, frying pans, cauldrons, pressure cookers, pans) .
When considering kitchenware made of aluminum and its alloys, one should take into account the inappropriateness of its use for storing food (in the absence of a reliable protective coating) after its preparation due to the possible migration of the components of the composition.
Cookware made of copper alloys includes brass and utensils made of copper-nickel alloys (melchior (limited use) and nickel silver). These dishes are characterized by the following types of protective and decorative coatings: nickel plating, chromium plating; silvering, gilding, etc. Its range is represented by kitchen and tableware (basins for cooking jam - do not have a protective and decorative coating; coffee pots; teapots; samovars; trays; rinsers; milk jugs; buckets for cooling champagne; glasses; glasses; wine glasses; glasses ; salad bowls; caviar bowls; creamers; croutons; gravy boats; bowls; sets and services).
Requirements for the quality of metal utensils are regulated by the relevant standards: GOST 24788-81 “Enamelled steel household utensils. Communities technical conditions”; GOST 24303-80 “Cast iron enameled household utensils. General technical conditions”; GOST 27002-86 “Corrosion-resistant steel utensils. General technical conditions”; GOST 17151-81 “Household utensils made of sheet aluminum. General technical conditions”; GOST R 51162–98 Cast aluminum cookware. General technical conditions”; GOST 24308-80 Crockery made of cupronickel, nickel silver, brass with chrome or nickel coating. General technical conditions”; GOST 24320-80 Tableware and cutlery made of cupronickel, nickel silver coated with silver or gold. General technical conditions".
Mandatory requirements of these standards are requirements for chemical safety (limited possible allocation lead, arsenic, copper, zinc, nickel, chromium, cobalt, boron and fluorine); requirements for the reliability of reinforcement fastening; for dishes coated with silicate enamel - mechanical and thermal resistance of the coating.
The standards also impose requirements on the appearance of products, their performance, marking, which should include: the trademark of the manufacturer; vendor code; stamp of the technical control department; the letter "E" - for dishes for electric stoves; for certain types dishes indicate the metal used, capacity; it is recommended to accompany each product with a bar code, in which the eighth digit of the code may indicate that the product is certified (1) or not (0); packaging (gross weight of one piece should not exceed 35 kg), transportation and storage.
In quality control Special attention is given to checking the appearance of products, i.e. determining the degree of acceptability of defects in appearance.
All defects found on metal utensils can be divided into: defects arising in the process of product development; defects in the protective and decorative coating and decoration.
Metal utensils are mainly produced by two methods: the casting method and the plastic deformation method, this is determined by the type of metal or alloy used. Each method is characterized by certain defects, so they will be considered separately.
Casting defects : observed in cookware made from cast iron and cast aluminum alloys.
sinks- open or closed cavities in the body of the product.
cracks- through or non-through breaks in the metal that occur in a hot or cold state.
Warping- distortion of the shape and dimensions of the product under the influence of stresses (with uneven cooling).
underfilling- the result of incomplete filling of the mold with molten metal.
spay- a through or superficial recess or slot with rounded edges. Occurs during breaks in the pouring of metal.
Chill(defect of cast-iron utensils) - the formation of free cementite in the surface layer in the form of a light crust.
Mechanical damage- dents, nicks, violation of the integrity of the casting (formed when the mold is knocked out).
Stamping defects : observed in all types of steel utensils, utensils made of copper alloys, aluminum sheet.
flaws- rupture of the metal during its deformation.
nicks- the introduction into the surface of the product of pieces of metal that have fallen into the stamp.
dents- local deformation of the product due to mechanical influences.
Corrugations- wavy folds on the surface of the product.
barbs- sharp uneven edges of the product.
outline- spiral and concentric traces of the crusher during processing on spinning machines.
Board waviness- deviation of the edge of the dishes from a given shape.
Thickening or thinning- observed in separate parts products.
TO defects in the protective and decorative coating :
Enamel bounce- local absence of enamel due to its detachment.
Scaly ("fish scale")- chipping of enamel in the form of small scales on the convex surfaces of the case and the bottom of the products.
Hair cracks (cec)- a system of the finest cracks in places during welding of reinforcement during uneven cooling or shock.
Exposure of metal or ground enamel.
Bubbles, boils- local swelling of the enamel, observed when gaseous inclusions do not have time to stand out during firing.
craters- bursting bubbles.
Enamel burnouts- exposure of soil or metal due to enamel burnout.
Matte spots- areas of zinc coating, characterized by the absence of gloss.
Traces of oxides- oxides of zinc, aluminum, embedded in the surface of the coating.
Influx of zinc- local thickening, streaks of zinc coating.
speckledness- uneven or insufficiently tinned surface.
streaks- strip thickening, “drops” on tinned and zinc surfaces.
Dark spots (dots)- on galvanized steel and utensils made of copper alloys.
Layer peeling coatings.
Coating cracks.
Decoration defects are characterized by the following types:
Decal assembly- violation of the pattern and tearing of paint.
Underburned paint- the paint does not completely melt, looks dull, matte, does not hold firmly.
Burnt paint- the paint is burnt out, the tonality changes dramatically.
Picture burn-in- punctures and swellings on the surface of the paint.
Fuzziness of the contour of the picture.
Deletion of the drawing.
The current standards do not provide for the division of metal utensils into grades; in terms of quality, it can be standard; non-standard, but fit for implementation (meets safety requirements); marriage.
Materials used for the manufacture of inventory, equipment, utensils, packaging. Hygienic requirements for materials. Advantages and disadvantages of polymeric materials.
Theoretical lesson No. 17.
Question 8. The investment process in Russia and its structural features
The study of the investment behavior of the basic subjects of the Russian economy allows us to draw the following conclusions.
One of the trends of recent years is the continued intensive growth of investment in fixed assets (Chart 14.14).
At the same time, the high intensity of the investment process masks a sharp increase in sectoral investment differentiation.
Structural features investment process appear as follows:
1. Investment spurt in the communications industry;
2. Accelerating the modernization of production in the primary industries;
3. Maintaining high dynamics of investment in the housing sector;
4. Cessation of investment growth in manufacturing industries;
5. Reducing the role of companies' borrowings in foreign markets and replacing them with their own funds and bank loans.
Rice. 14.14. Investments in fixed assets
(billion rubles, in comparable prices 2003 ᴦ.)
Source: materials of the Center for Macroeconomic Analysis and Short-term Forecasting.
Despite certain positive shifts in the investment process, it is extremely important to note a number of other catalysts for economic growth. So, Russia's GDP in the period 1999-2005. increased by an average of 6.7% annually, based on high oil prices, a “weak” ruble, growth in production and services. Stable economic growth in last years was made possible primarily by high oil prices combined with structural reforms carried out by the Russian government in 2000-2001.
GDP growth caused an increase in the confidence of business circles and ordinary consumers in a more favorable economic future for Russia, as a result of which the inflow of foreign investment into the economy increased significantly and the outflow of capital from the country practically stopped.
Materials approved by the Ministry of Health of the Republic of Belarus for contact with food products are used.
Food utensils, equipment coating, containers are made of various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.
Hygienic requirements for materials:
Should not contain in its composition harmful substances passing into food;
Should not provide negative influence on the biological value of the product͵ not to impair the organoleptic properties of products or prepared foods;
Should protect food from contamination from environment;
Shall have a smooth, polished, non-porous interior surface.
Characteristic base materials:
Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in the food industry, cutlery, containers for transporting liquid products, washing baths, etc.
Stainless steel of some food grades has high anti-corrosion properties, resistance to aggressive environments of food products. Stainless steel products are durable and long lasting.
Aluminum utensils. Aluminum, duralumin and their alloys are used as a material for the manufacture of dishes. Aluminum and its compounds have low solubility in a liquid aggressive food environment. Aluminum utensils, especially those made of alloys, are exposed to common salt, some organic acids found in vegetables, fruits, and berries. At the same time, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid content. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum dishes. To increase the anti-corrosion properties aluminum cookware apply modern methods processing - the inner surface is ground, polished, varnished, made matte silver, etc. Aluminum alloys are used to make foil, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys includes impurities of some metals that can have a harmful effect on the human body, in connection with this, the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).
Dishes made of iron and cast iron. Iron is a common material for the manufacture of cooking pots, containers, equipment, buckets, pans, baking sheets, enamelware. Iron does not have stability, it is easily subject to oxidation and the formation of compounds that dissolve in liquid food, causing a change in its color (darkening) and taste (metallic taste). For this reason, iron products must have protective coatings. Without coatings, only baking sheets and pans are used, on which food is cooked in the presence of fat (fat, covering the surface of iron, prevents the oxidizing action of oxygen). For iron utensils, enamel, tin (tinning), zinc (galvanized utensils) coatings are used.
Enamelware. It is an iron dish, the outer and inner sides of which are covered with enamel - an alloy (glass type) of feldspar soda, borax, sand, tin oxide. Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since in case of violation of the recipe, compounds can be used as components that cause food poisoning(lead, antimony, etc.). Enamelware is not often used in enterprises Catering and trade, as it has poor impact resistance and thermal stability - with a sharp change in temperature and impact, cracks and chips form, exposing iron. Dishes with chips should not be used for cooking and storing food.
Ceramic tableware. Clay, glazed (pottery), faience, porcelain ware belong to ceramic ware.
Clay glazed dishes. Pottery is currently not widely used. They are made from clay fired in a kiln. to the internal and outside dishes are glazed - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (litharge). A special grade of fritted glaze with a lead content of about 12% should be used for pottery coatings. Fritted glaze has great strength and does not contain easily soluble lead compounds. At industrial enterprises that manufacture enamel and pottery, local bodies of the sanitary and epidemiological service must exercise strict control over the quality of enamels and glazes.
Faience and porcelain dishes. Represents earthenware, which are somewhat different from each other chemical composition and manufacturing technology. Outside and inside the products are covered with glaze. The glaze of earthenware products containing lead (to add shine) is not particularly durable. During the operation of products, a network of small cracks appears, chips are easily formed. The use of such utensils is not permitted.
Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for food contact. The glass must be highly resistant to the acids contained in the products. There are special grades of heat-resistant glass that are used to make pots and pans used in everyday life. Glass of shock-resistant and acid-resistant grades is used for the manufacture of pipelines at dairies, wineries and other food industrial enterprises.
If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. If chips appear along the upper edge, glass products should be rejected. Glassware made of glass with foreign inclusions, as they reduce the durability of products.
wooden utensils, containers, equipment. Wood is widely used for making cutting boards, small equipment (mixers, rolling pins), barrels, barrels, logs for cutting meat and fish, etc. Wood does not adversely affect the quality of products, does not change their organoleptic and physico-chemical properties, does not corrode, does not give into food a lot of harmful substances. At the same time, the tree has porosity, absorbs liquid substances, and can be exposed to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or exclude the ability to absorb liquid substances, wood products are impregnated or coated from the inside with varnishes or resins approved for food contact. For the same purpose, wood products are lined from the inside with liners made of synthetic materials.
Wooden containers are used to store fermented and salted vegetables and mushrooms, salted fish and corned beef, tomato paste and other products.
Paper containers and packaging. Sheet paper is used as a packaging material for solid foods. Disposable paper utensils (waxed glasses for ice cream and sour cream, plates, etc.) are made from paper pulp impregnated with paraffin of permitted brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat, and prevents the products from drying out. Increasingly, paper is being used in combination with synthetic materials.
It is worth saying that for applying inscriptions and drawings to paper, paint is used that is approved for use by the State Sanitary Inspection. On the surface of the product, paints should not leave an imprint (cottage cheese) or give it an extraneous smell. The use of such paints should not be allowed. Also, the use of paints containing soluble toxic substances is not allowed.
Cardboard and corrugated cardboard are used for packing confectionery products. Cardboard and corrugated cardboard are used for packing products with wrappers. To pack confectionery products without wrappers, cardboard boxes from the inside should be glued or lined with parchment or parchment. Today, a combination of cardboard and synthetic materials is used.
Introduction
Household metal products in accordance with the all-Russian classifier of products are divided into: metal products for cultural and household purposes and household use from ferrous metals and their alloys; fasteners; products of the electrode and carbide industry, non-ferrous metal products; tool, sanitary equipment.
In independent groups, household metal products are distinguished; utensils and household items made of cast metal, tin and sheet steel; devices for home processing of products.
IN explanatory dictionary In Russian, the word “utensils” is explained as household utensils for eating, drinking, storing supplies.
Modern tableware is not only a necessary part of everyday life, it is an indispensable element of a comfortable life.
Metal goods are made entirely from metals and their alloys, as well as from metals in combination with other materials.
The share of metal goods in the retail turnover is a little over 1.5%. However, much attention is paid to the development of their production, since many metal goods are products of everyday mass demand.
In the development of the range of metal goods, the following main areas can be distinguished:
Increase in the share of complete products - sets of dishes, tools, knives and cutlery, door fittings, kitchen utensils;
Increasing the comfort of products;
Creation of multifunctional products;
Development of highly specialized products;
Development of compact designs of folding products,
Combined goods, etc.;
Enhancing the aesthetic value of products through more diverse decorations that are in harmony with the form and function of the product and the properties of the metal.
The relevance of the chosen topic is as follows:
In market conditions, trading activities should be carried out on the principle of self-financing and self-development. This suggests that the main goal of the financial and economic activities of any commercial organization should be profit. In this regard, it is necessary to pay attention to the problem of forming the assortment of metal utensils of the Pioneer LLC store in order to roughly predict and increase profits. Such an emphasis is extremely important for an objective assessment of the enterprise's activities from the standpoint of all interested subjects of market relations.
This term paper is to analyze the range and quality of metal utensils.
To do this, the following tasks are solved in the course of the work:
1. The current state of the metal utensils market is analyzed.
2. The factors that form the consumer properties of metal utensils are revealed.
3. Consumer properties of metal utensils are considered.
4. The classification and characteristics of the assortment of metal utensils are considered.
5. The requirements for the quality of metal utensils are being studied.
6. Provide a description of the store LLC "Pioneer", Oktyabrsky settlement.
7. The range of metal utensils sold in the Pioneer LLC store is being studied.
The object of the study is the Pioneer LLC store. Study period 2008-2010. When writing it, 17 literary sources were used. This work contains 53 pages, 7 figures, 7 tables.
1. Theoretical part
1.1. The current state of the metal utensils market
The production of metal utensils in Russia is gradually increasing, although the growth rate remains not too high. In 2010, production volumes were approximately 57.5 million pieces, and in 2011, according to experts' forecasts, this figure will grow by 2.8%. The main types of metal used Russian manufacturers for the manufacture of dishes, steel and aluminum remain. Recently, the production of cookware with non-stick coating has been developing. The leaders in the production of enamelware in Russia are Severstal-Emal LLC (Vologda Region) and ZAO LMZ-STEMA (Perm Region). In the segment of metal utensils with non-stick coating, CJSC Plant Demidovsky (Sverdlovsk Region) and Kalitva are leaders. The structure of Russian exports emphasizes the priority of enamelled steel and aluminum. Export is carried out mainly to neighboring countries.
Shares of sales of metal utensils by type in 2010 in Russia amounted to:
With non-stick coating - 26%
Steel enameled - 29.5%
Stainless steel - 24.6%
Others - 19.9%
The main share of export from Russia by type of tableware falls on enameled and aluminum, to neighboring countries.
The share of exports of metal utensils by type, from Russia, in 2010 amounted to:
Steel enameled - 41%
Aluminum - 46%
Other - 13%
Noticeable change in the share of imports to Russia in 2008-2010. accounted for metal utensils made of stainless steel: it was 25.3% became 53.6%. The main countries importing stainless steel metal utensils to Russia are Italy, China, Germany, as well as Finland, Lithuania, France.
Cast-iron black dishes are produced only by the Kusinsky Foundry and Machine-Building Plant (Kus, Chelyabinsk Region). In 2009 the enterprise produced 18 thousand, and in 2010. - 30 thousand products. Thus, in one year the growth was 66.67%, which indicates an increased demand for the goods of this enterprise.
The Lyudinovsky (Kaluga region) plant also makes cast-iron enameled dishes. Compared to 2008, the production of this type of tableware last year almost halved: the plant produced only 40,000 against 82,000 items.
In the production of galvanized steel utensils, a decline was also observed, amounting to 10%: in 2010, 12,347 thousand items were manufactured against 13,718 thousand items. in 2008. Last year it was produced in 15 regions of Russia, including Vladimir, Lipetsk, Rostov, Kirov, Perm, Chelyabinsk regions. The largest manufacturer of this type of tableware is CJSC Consumer Goods (Magnitogorsk, Chelyabinsk Region), whose share in the total Russian volume is 25%.
In 2010, the output of galvanized steel utensils was increased by enterprises in the Vladimir (by 61%), Ivanovo (23%), Perm (22%), Kirov (15%) regions and the Chuvash Republic (7%), and in the Krasnoyarsk Territory and Bashkortostan production of this type of utensils ceased. Steel enamelware in 2010 was produced by 16% more than in the previous year: 19,740 thousand against 17,001 thousand pieces. in 2009. Only in the Rostov and Novosibirsk regions did the output of these products decrease. The production of this type of tableware has been established in 12 regions. The leading enterprises are Severstal OJSC (Cherepovets, Vologda Region), LMZ-STEMA CJSC (Lysva, Perm Region), Emal CJSC (Magnitogorsk, Chelyabinsk Region), Kuznetsk Iron and Steel Works CJSC (Novokuznetsk , Kemerovo region) - they produce 92% of all these products. The largest enterprise for the production of steel enameled utensils is located in the Vologda region LLC Severstal-Emal, whose share in the total volume of Russian production is 44%.
Aluminum stamped tableware is produced in 11 regions of Russia. In 2010, 15,658 thousand items were produced, which was 99.75% of the figure for 2009 (15,697 thousand items). The contribution of the largest manufacturer, the Demidovsky plant (Sverdlovsk region), amounted to 70% of the total output of this type of tableware (10,931 thousand pieces).
Cookware with non-stick coating is produced in 6 regions of Russia. In 2010, 3,079 thousand items were produced, which is 51.68% more than in 2009 (2,030 thousand pieces). To the share of the largest enterprise located in the city of Belaya Kalitva ( Rostov region), accounted for 1409 thousand pieces. - 2 times more than in 2009. The Demidovsky plant also produces such dishes. It is 30% of the factory output.
Thus, on Russian market metal utensils, there is an increase in the production of certain types of utensils, but there is also a decline in the industry of individual manufacturers.
1.2. Factors that form the consumer properties of metal utensils
The consumer properties of metal utensils are largely determined by the properties of the metals and alloys used for their manufacture, manufacturing methods, and decoration.
Metals are substances characterized by high electrical and thermal conductivity, the ability to reflect electromagnetic waves, and to deform. They have a specific "metallic" luster, are opaque. These properties are also possessed by metal alloys, consisting of several metals or of metals and non-metals.
The materials from which the dishes are made can be very different. A wide variety of materials are used for different dishes, each of which has its own advantages and disadvantages.
All metals and alloys are usually divided into ferrous and non-ferrous. Iron and alloys based on it (steel, cast iron) are called ferrous metals, other metals and alloys - colored.
Iron (technically pure) - silver-colored metal white color, contains 99.8 - 99.9% pure iron and 0.1 - 0.2% impurities. With many elements, glands are able to form solid solutions: with metals - solid solutions of substitution, with carbon, nitrogen and hydrogen - solid solutions of interstitial.
cast iron– iron-carbon alloy with carbon content:
from 2.14% to 6%. In addition to iron and carbon, there are other elements (or impurities) in cast iron. Basic: phosphorus, sulfur, manganese, silicon. Impurities can be both useful (i.e., improve consumer and technological properties) and harmful.
Phosphorus in cast irons it is a useful impurity. Its content ranges from 0.3 to 0.8%. It increases the fluidity of gray cast iron, increases hardness and wear resistance.
Sulfur. In cast irons, no more than 0.1% sulfur is allowed. Sulfur is a very harmful impurity, since it worsens the fluidity of the material, increases its brittleness and bleaches cast irons.
Manganese. The manganese content in cast irons is usually 0.4 - 1.3%. It increases the hardness of the material, but in large quantities it also bleaches cast irons.
Silicon. The content of silicon in cast irons ranges from 0.5 - 4.5%. It contributes to the graphitization of cast iron, respectively, when obtaining white cast iron, silicon should be no more than 0.5%.
Cast irons subdivided into white and grey. In gray cast iron, almost all of the carbon is in the form of graphite inclusions. Gray cast irons with a carbon content of up to 3.8% can be machined with cutting tools. Gray cast iron has good fluidity (the ability to penetrate into small spaces without cooling). It has low shrinkage during hardening; relatively cheap.
In order to reduce brittleness and, accordingly, increase strength and ductility, cast irons are modified, i.e., during smelting, special additives (magnesium, aluminum) are introduced into the melt. Such cast irons are called high-strength or modified cast irons.
Currently, cast iron is increasingly being replaced by other materials, however, some types of dishes (ducklings, cauldrons, stewing pans) are in demand. Cast iron cookware is thick-walled (casting), it heats up evenly and food does not burn.
Steel- an alloy of iron with carbon, with a content of the latter of less than 2.14%. According to the carbon content, steels are low-carbon (less than 0.25%), medium-carbon (from 0.25 to 0.6%) and high-carbon (0.6 - 2.14%). Compared with cast iron, steel has higher physical and mechanical properties, it is characterized by greater strength and ductility, it can be forged, rolled, cut, it has sufficient fluidity to produce products and parts by casting. Steels have sufficient elasticity, flexibility, hardness, lightness, good magnetic properties, and relatively high corrosion resistance. Just like in cast iron, in steel, in addition to iron and carbon, there are impurities. Basic: phosphorus, sulfur, manganese, silicon, oxygen. Impurities can be both beneficial and harmful.
Phosphorus in steels (unlike cast irons) is a harmful impurity. Phosphorus sharply reduces the ductility of steel. The phosphorus content should not exceed 0.05%.
Sulfur is recognized as a very harmful impurity, its content in steels should not exceed 0.05%. Due to the high sulfur content, steels acquire “red brittleness”, i.e., their ability to be processed by a metal-cutting tool decreases.
Manganese vstalyakh is a useful impurity. The manganese content is usually 0.4 - 0.8%. Manganese increases the hardness and strength of steel, eliminates the harmful effects of sulfur, i.e., reduces brittleness and red brittleness. “Manganese steel” (i.e. steel with a high manganese content) does not lose its properties even when used at elevated temperatures.
Silicon. The content of silicon in steels ranges from 0.1 to 0.5%. Silicon improves the mechanical properties of steel: strength and hardness.
Oxygen. The oxygen content in steel should not exceed 0.05%. It is a harmful impurity - the less oxygen in the steel, the stronger it is. However, oxygen is very difficult to remove.
Steels with special properties are primarily stainless steels . Chromium is the main alloying element in stainless steels. With the introduction of more than 13% chromium into steel, the steel becomes non-corrosive, however, with the introduction of more than 20% chromium, its brittleness sharply increases. Reducing the concentration of carbon in chromium steels also contributes to an increase in corrosion resistance. The main brands are 12X18H9T, 04X18H10, 17X18H9. These alloys are used for the manufacture of kitchen utensils (for example, the well-known Zepter company uses chromium-nickel alloys for its dishes).
Aluminum - silver-white metal, fusible (melting point - 659 ° C), light (density - 2700 kg / M3). It has high electrical and thermal conductivity. Aluminum is well processed by pressure in a hot and cold state, it is well polished. Its reflectivity is close to silver (reflection coefficient is about 90%). Aluminum has high corrosion resistance, as well as resistance to sea and fresh water, ammonia, practically does not interact with acids and food products. The high chemical resistance of aluminum is due to the formation of a thin protective film of aluminum oxide on the metal surface. This film protects the aluminum product from destruction and oxidation.
Copper - metal of red-brown color, fusible (melting point - 1083 ° C). In terms of electrical and thermal conductivity, copper is second only to silver, but it is much cheaper than silver. Very plastic (second only to gold and silver). When interacting with food acids, copper forms toxic compounds, so dishes from pure copper cannot be made. However, in the assortment of goods there are copper basins for jam. This is due to the fact that sugar inhibits the oxidation of copper and prevents the formation of toxic substances. In addition, traditionally, Eastern Turks make coffee from copper. Such dishes are harmless only for a certain period of operation (until a patina is formed).
The properties of copper change greatly even in the presence of a small amount of impurities. The main impurities: lead, arsenic, phosphorus, iron, silver, zinc. All these impurities significantly reduce the electrical conductivity.
Brass- an alloy of copper and zinc, with the content of the latter from 4 to 40%. If brass consists only of copper and zinc, it is called two-component. Brass can be alloyed with elements such as manganese, iron, nickel, silicon, lead. Alloy brass is called multicomponent. With the introduction of up to 39% zinc into copper, strength increases and ductility increases significantly. With a zinc content of more than 40%, the properties of brass change - brittleness increases sharply and strength decreases. Brass is used in the manufacture of products of complex shapes: samovars, dishes.
Neusialber- an alloy of copper, nickel and zinc (nickel - 13 - 17% zinc - 18 - 22%). Has a silvery color with a bluish tint, high density, strength, hardness, corrosion resistance. Outwardly, nickel silver products are very similar to silver ones. The alloy is used for the production of so-called silver-plated dishes.
Nickel. The metal is silver-white in color, heavy (density 8900 kg / m 3), quite ductile, has high corrosion resistance, chemical resistance to water, air and acids. The exception is sulfur-containing compounds. When interacting with them, sulfites and sulfates are formed on the metal surface (films of green and Brown color). Pure nickel is non-toxic, polishes well, the characteristic metallic luster persists for a long time, therefore it is used as a protective and decorative coating for dishes.
Zinc - light gray metal with a bluish tint, heavy (density - 7140 kg / m 3). Zinc always contains harmful impurities: lead, arsenic, antimony, cadmium, which are difficult to get rid of. In air, it is covered with an oxide film, which protects the metal from corrosion. More than half of the mined zinc is used as a protective and decorative coating on steel products, such as galvanized sheet steel and galvanized utensils. This utensil is intended for food storage, but not for cooking. Now galvanized buckets, bowls and watering cans are increasingly being replaced by plastic products. Zinc is used as an alloying element in many alloys, especially copper (brass, nickel silver).
Tin - a silver-white metal, heavy (density 7300 kg / m3), one of the most fusible (232 ° C). Tin is resistant to most food products and does not form toxic compounds; therefore, it is widely used as a protective coating for products made of carbon structural steels, for tinning dishes and making cans. True, in recent years they have been trying to replace tin with other materials because of its high cost.
The quality of metal utensils, i.e., the totality of their consumer properties, largely depends on the properties of metals and alloys used in the manufacture of products, as well as on the qualities technological processes, their completeness and sequence.
The totality and sequence of technological processes and operations in the manufacture of metal utensils may include:
1. Receipt of draft products or parts (blanks);
2. Processing of blanks (mechanical, thermal, physical-chemical, chemical-thermal);
3. Assembly of products;
4. Application of protective and decorative coatings;
5. Final finishing;
6. Quality control of finished products.
Which technological operations will be produced depends on the type of product, as well as the general and specific requirements for it (for example, the production of a cast-iron frying pan without handles will include casting the workpiece and processing its surface).
casting method is the most common way of making metal utensils. Its essence lies in the fact that the molten metal, poured into the mold, solidifies in it and acquires the specified shape and size. The blanks obtained by casting are called castings. At present, castings are obtained by casting into sand-clay (earth) molds and by special casting.
Special casting methods include:
Casting in metal molds (chill casting);
Casting in shell (shell) molds;
centrifugal casting;
Injection molding;
Investment casting.
They allow to obtain semi-finished products and products with precise dimensions and high surface finish. They are usually used for non-ferrous metals and alloys.
Metal utensils can be given the required shape and size, using the ability of the metal to plastic deformation under the influence of external forces. This changes the structure of the material and, accordingly, its properties.
metal can pressurized in hot and cold condition. Hot processing improves the structure of the material: due to recrystallization, a fine-grained structure is formed, shrinkage voids and looseness, sometimes present in ingots, are welded, which increases the mechanical properties of the material. cold working- metal grains are elongated in the direction of rolling, the metal acquires a characteristic fibrous structure and anisotropy. The hardness increases, but the deformation properties decrease.
For household utensils, the following methods of metal forming are used.
Rolling - passing a metal billet between two systems of rolling mill rolls rotating in opposite directions. Rolled products are divided into sheet and sectional (or profile) rolled products. Rolling can be cold or hot. Rolling is used to obtain sheet steel, which is used in the future for utensil bodies.
Forging- obtaining products and blanks of complex shapes from a highly heated metal with the help of successive blows of a sledgehammer or hammer.
Stamping - giving the metal a certain shape using the pressure of a stamp. Distinguish volumetric and sheet stamping.
Sheet stamping is the forming of parts (mainly in a cold state) from sheet metal on presses using a die and a punch. Sheet stamping is one of the most high-performance metal forming methods. It is used for the manufacture of metal utensils.
Drawing- the process of pulling the workpiece through the die hole. When drawing, the cross section of the workpiece decreases and the length increases. The product acquires precise dimensions, smooth surface.
Chasing - obtaining a convex-concave relief on a sheet blank due to a slight movement of the metal under the stamp.
Machining workpieces (or cutting) is a necessary technological process. In the process of cutting, the workpiece acquires its final shape, given dimensions and the required surface finish. IN general view cutting is the removal of excess metal (allowance) in the form of chips from workpieces obtained by casting, rolling or forging.
The most common metal cutting methods are turning, drilling, milling, planing, threading. These processing methods differ in the design of the cutting tool used and the nature of the relative movements of the tool and the workpiece being processed.
Physico-chemical methods metal processing is used in the manufacture of products from materials that are difficult or impossible to process mechanically, for example, superhard metals and alloys. These methods can produce cavities or holes of very small sizes or complex shapes with great accuracy and high efficiency, and produce parts with narrow curved grooves.
The physicochemical methods of processing workpieces include electrospark, electropulse, electrocontact and anode-mechanical. Such processing is based on the phenomenon of local destruction of metal under the action of electricity. The most common is electrospark machining, which is used to obtain holes in hard alloys, in the manufacture of dies, molds, in the extraction of broken drills, taps from workpieces, and other works.
When it is necessary to obtain products with a high class of machining accuracy or a high surface finish of a metal product, the following are used: finishing methods : tumbling, brushing, grinding, polishing, lapping and others.
Grinding - it is a surface treatment method using rotating abrasive grinding wheels or heads on grinding machines. When the wheel rotates, the sharp edges of the abrasive grains cut microscopic chips from the metal surface, which ensures surface cleanliness up to the 10th class.
Polishing - is a surface treatment process with the aim of bringing products to the required dimensions, increasing the surface cleanliness to the 10-14th accuracy class and giving the products a decorative mirror finish. Polishing can be done by mechanical, chemical and electrochemical methods.
Mechanical polishing is carried out on machine tools using felt or cloth wheels, on which polishing fine powders with water or special pastes are applied. Mechanical polishing provides the 10-11th class of surface cleanliness.
Chemical polishing is the processing of products in an etching solution (a mixture of acids) for a certain time at room temperature or when heated to 90 ° C. When the product is immersed in a bath of acids, the metal surface begins to dissolve, and the protrusions dissolve faster than the depressions. The dissolution of the protrusions levels the surfaces and provides 11-13 cleanliness classes and a mirror finish.
Electrochemical polishing consists in the fact that the workpiece is immersed in the electrolytic bath as an anode. When a current is passed, the protruding areas dissolve faster, since there is a higher current density on their surface. This method allows obtaining a surface finish up to class 14 with a reflectivity 40-50% higher than after mechanical polishing.
Kratsovka- this is the surface treatment of metal products with steel wire brushes rotating at high speed (about 3 thousand rpm). The ends of the wire, hitting the surface of the products, clean it. Kratsovka is used to clean cast products from the molding sand, to remove rust, scale and other contaminants. This method is used for cast iron cookware.
galtovka- this is the surface treatment of parts and products in special drums. Abrasive material (sand, emery dust, ceramic and metal balls) is loaded into the drum along with the product and rotated. The tumbling can be dry or wet when soap or alkali solutions are added to the abrasive.
Often a finished metal product is a complex of individual parts and assemblies connected in a certain way. The technological process of joining individual parts into a finished product is called assembly.
The connection of parts in a metal product can be detachable and one-piece. The most common types of detachable connections are screw and bolt connections, the basis of which is the connection of parts using a thread. Such connections provide the possibility of multiple disassembly and assembly of the finished product without violating the integrity of individual parts.
Permanent joints include: welding, riveting, stitching, soldering. One-piece connections are widely used in the manufacture of metal goods, such as metal utensils.
Depending on the purpose, coatings are distinguished protective and protective and decorative. The former perform only protective functions (mainly corrosion protection), the latter, in addition, increase the aesthetic properties of the product, improving its appearance. Coatings applied to metal products are by their nature divided into metallic and non-metallic, the latter can be organic and inorganic.
Of the metal, the most common coatings are tin (tinning), zinc, nickel, chromium, brass, copper, bronze, silver and gold. Of the inorganic non-metallic coatings for household metal products, silicate enameling is most often used. Lacquers, paints, film polymeric materials, and lubricants of various consistencies are used as nonmetallic coatings of organic origin.
Zinc coating has a gray color and a characteristic pattern resembling a frosty pattern on glass. Galvanization is carried out in an electrolytic bath (then the coating will be dosed, i.e., of a certain thickness, but GOST is not less than 12 microns) or by ordinary dipping. It is used as a protective and decorative coating of steel products (galvanized dishes, galvanized sheet steel, lamp holders). Galvanized utensils: bowls and buckets must be marked “Not for heat treatment: toxic!”. This utensil is intended for food storage, but not for cooking.
Nickel plating has a white color with a slightly noticeable yellowish tint and a pronounced metallic luster. The coating provides high corrosion resistance and decorative surface finish. Apply galvanized. The coating thickness is not less than 9 microns. The coating is non-toxic, well polished, the characteristic metallic sheen persists for a long time, therefore it is used in the manufacture of dishes.
Chrome plating has a white color with a slightly noticeable bluish tint and a strongly pronounced metallic luster. Provides high corrosion resistance, hardness of the surface layer and resistance to mechanical wear. Applied by galvanic method on a pre-deposited copper coating (for steel). The coating thickness is not less than 9 microns.
Tin plating - low gloss white finish. Apply electrolytically or by rubbing for products based on copper alloys (for example, Turks for brewing coffee). Protective cover. Uses for metal utensils.
bluing(chemical oxidation) is used to improve the anti-corrosion properties of steel products. In order to form a protective coating, the product is immersed in a solution consisting of hydroxide, nitrite and sodium nitrate and kept there at a temperature of 130-140 ° C for 60-90 minutes. As a result of oxidation, a film of magnetic iron oxide up to 10 µm thick is formed on the surface of the steel product.
Anodizing(electrochemical oxidation of aluminum products) is carried out in an electrolytic bath with a 20% sulfuric acid solution. As a result, a film of aluminum oxide (Al 2 O) up to 200 microns thick is formed on the surface of the products. The film can be dyed with mineral or organic dyes in gold, red, green, blue or light blue. It is widely used as a protective and decorative coating for tableware.
silicate enameling - this is the production of enamel coatings based on glass-forming materials in order to create corrosion protection at elevated temperatures and give a decorative look. The enamel coating consists of ground and top enamels. The primer coat (black) is applied directly to the cleaned metal surface and provides a strong adhesion of the top coat to the metal. The front layer performs a protective and decorative function.
Enamels are obtained by fusion quartz sand, clay, chalk, feldspars with fluxes (borax, soda, potash). Nickel and cobalt hydroxides are introduced into ground enamels to increase adhesion to the metal surface. Silencers (cryolite, fluorspar) are introduced into facial enamels to make them opaque and white. To obtain the desired color, dyes and pigments are introduced into facial enamels. For example, chromium oxide gives enamels a green color, chromium and cobalt oxide - turquoise, a mixture of sulfur, selenium and cobalt carbonate - red.
After applying the enamel (by dipping, spraying or spraying), the products are fired at temperatures of about 800 ° C. Further, enameled products can be decorated. All decorative cuts are fired after drying. Enameling is used in the manufacture of dishes.
Coatings used to protect against corrosion of non-food utensils.
Coatings with film polymeric materials carried out by applying protective epoxy resins, polypropylene or capron. Such films have not only corrosion resistance, but also electrical insulating properties.
Thus, the material from which the dishes are made, the production technology and decoration largely determine the quality of the finished products.
1.3. Classification and characteristics of the range
metal utensils
Metal utensils are usually classified according to the materials from which they are made, according to the manufacturing technology, as well as according to the types of external and internal coatings.
Metal utensils are classified according to the material:
Cast iron (black, silicate enamel);
Aluminum (sheet aluminum, cast alloys);
Steel (enamelled, galvanized, tiflon, stainless, painted, black, tinned);
Copper (brass, copper-nickel alloys);
Cupronickel;
Nickel silver.
Cast iron cookware- cast from gray cast iron with mechanical properties not lower than grade SCH 12-28 (GOST 1412-70). The main advantage is the relatively low thermal conductivity. Cast iron cookware is heat-resistant, durable, and convenient for preparing various dishes. Food in such cookware is heated evenly. However, when storing food, a metallic taste may appear, the food darkens. In addition, such dishes have a fairly large mass.
The assortment of utensils is small - pots, frying pans, ducklings, goslings, ducklings, boilers, pans.
aluminum cookware is divided into sheet stamped and cast.
The sheet stamped ware is issued from a duralumin of the D1, D16 brands. In terms of purpose, configuration of the case, the method of applying covers, it is similar to steel enameled. Reinforcement, unlike steel, is not attached spot welding, and riveted with an overlap. The high thermal conductivity of aluminum ensures fast cooking, but food can burn, so thicken the bottom. Finishing of external surfaces can be the most diverse: etching, brushing, tumbling, anodizing, chrome plating, nickel plating, plating, teflon coating. Aluminum stamped cookware is light, harmless, has high heat resistance and heat resistance.
The range of aluminum stamped utensils is wide: cans, pots, ladles, pouring spoons, bowls, frying pans, vessels, basins, strainers, kettles, pressure cookers, etc.
Aluminum cast cookware - made from aluminum alloys. Assortment of utensils: pots, frying pans, roasters, ducklings, pots.
The range is expanding due to the production of products of different shapes and sizes, the design and material of the handles, types of coatings and surface finishes, and other factors.
steel utensils It is made from carbon structural steels and stainless steels and is distinguished by high hygienic and aesthetic properties, lightness and durability.
Steel galvanized utensils - due to harmful zinc compounds, these utensils are unsuitable for storage and cooking.
Assortment of dishes - jars, basins, bathtubs, buckets, troughs, cans, watering cans, funnels.
Steel enamelware subdivided:
By color enamel - silicate white and (or) colored;
The type of coatings is painting, decalcomania, stencil painting, photo cutting, tinting by spraying.
Steel enameled utensils are most often made from thin-sheet cold-rolled steel, 0.5 - 2 mm thick, carbon steel grades St1kp, 08kp, 10kp. Disadvantages of steel enameled utensils are mainly related to the enamel coating: the utensils are unstable on surfaces that have even a slight slope, when the liquid boils away, the enamel cracks and chips off, the utensils have low resistance to impact loads, when using abrasive detergents enamel can be worn and scratched.
Assortment - pots, coffee pots, cups with saucers, bowls, mugs, jugs, colanders, etc.
Galvanized steel cookware are made by applying zinc to its surface by the hot method or in galvanic baths. Coating fades over time. The rigidity of the products is ensured by rolling the wire into the side, as well as the implementation of stiffeners, which are usually located along the entire circumference on the walls of the product. To seal the seams of products, soldering with tin-lead solder is used. Zinc coating protects dishes from corrosion, but quickly oxidizes under the influence of food products. Therefore, galvanized steel utensils can only be used to store water or substances that are not eaten. Must be labeled “not for food”.
Product range: laundry tubs, basins, tubs, troughs, buckets for short-term storage cold water, cans for kerosene, watering cans, funnels for pouring fuels and lubricants.
For production tinned steel cookware use tinplate with a thickness of 0.36 - 0.45 mm or sheet steel, which is sewn together and coated with hot tin to make the dishes resistant to the action of organic acid solutions, hot water And atmospheric influences. Such dishes are suitable for storing milk, fermented milk bulk products. The main disadvantage of tinned steel utensils is rapid corrosion in case of violation of the integrity of the tin coating.
The assortment of tinned dishes is small: buckets for milk, pails, flasks for transporting milk, strainers, funnels, jars for storing bulk products.
Steel painted and black tableware produced by stamping or stitching parts without subsequent coating.
Stainless steel utensils have high chemical resistance to water, beautiful appearance, good finishes, they have high aesthetic and hygienic properties. The main advantage of such dishes is that they do not enter into chemical reactions with food products. It is produced by stamping.
The range of this cookware pots, pans.
brass utensils produced by means of an alloy of copper and zinc - brass by stamping or stitching from sheet brass containing 62 - 90% copper. Brass is toxic, so brass utensils are covered with tin from the inside with a layer of at least 9 microns. Outside, such dishes may have a nickel or chrome coating.
Utensils made of cupronickel and nickel silver - cupronickel brand MN-19 and nickel silver brand MNTs-15-20 are used. This cookware is characterized by high aesthetic properties, hygiene, reliability in operation. It has a good appearance, has high durability and strength. From cupronickel and nickel silver of the MN 19 and MNTs 18-20 brands, cutlery is mainly produced.
Assortment of utensils: kettles for boiling water and custards, coffee pots, sugar bowls, candy bowls, salt shakers, pepper shakers, gravy boats, bowls, pans, buckets for cooling champagne, milk jugs, creamers, coasters, dishes, bowls, trays, etc.
Depending on the method of manufacture, metal utensils are distinguished:
stamped,
seamless,
stitched,
Made on spinning machines.
By finishing, metal utensils are distinguished:
enamelled,
galvanized,
tinned,
Nickel plated etc.
According to the shape of metal utensils, they are distinguished:
cylindrical,
canonical,
square,
spherical,
Hemispherical, etc.
Assortment of metal utensils by purpose:
For heat treatment of food products (cooking, stewing, frying),
For preparing cold dishes and table setting,
For storing and transporting foodstuffs,
Sanitary-hygienic and auxiliary.
Assortment of cooking utensils food products includes the following types of products: pots, ducklings, goose casseroles, boilers, pots, frying pans, fish bowls, baking sheets, baking dishes, kettles, sterilization tanks for home canning.
Assortment of cooking utensils, table setting and serving includes dishes, plates, bowls, mugs, vases for bread, fruit, cakes, gravy boats, crackers, buckets for cooling champagne, creamers, milk jugs, coffee pots, chill molds, co-cotteries, cheesecakes, bowls, oilers , coffee makers, sugar bowls, glass holders, rams, portion pans, trays, colanders, ladles, etc.
Assortment of utensils for storage and carrying of food products is represented by cans, buckets, water canisters, and vessels.
Sanitary and auxiliary utensils includes items for washing clothes, for bathing, for storing and carrying non-food products, etc. (canisters, tanks, basins, bathtubs, troughs, pots for night, cans for kerosene, funnels, etc.).
The diversity of the assortment of metal utensils is created due to the different sizes of products, the shape and design of the handles, the type of side, the design of the lids, decorative design products.
Thus, metal utensils are one of the most widely represented groups of metal goods. For its classification, the following classification features can be used: purpose, type of metal (alloy), protective and decorative coating; completeness, etc.
1.4. Requirements for the quality of metal utensils
The requirements for the range of metal utensils are ever higher. Expansion of the range of metal utensils contributes to the certification of the quality of products. Growth in demand for quality products modern technologies and materials used in the production of metal utensils.
The main requirements for the quality of metal utensils are established by state standards: GOST 17151-81 “Household utensils made of sheet aluminum. General technical conditions”; GOST 24303-80 “Cast iron enameled household utensils. General technical conditions”; GOST 24308-80 “Cookie made of cupronickel, nickel silver, brass with chrome or nickel coating. General technical conditions”; GOST 24788-81 “Enamelled steel household utensils. General technical conditions”; GOST 27002-86 “Corrosion steel utensils. General technical conditions”; GOST R 52116-2003 “Black cast iron cookware. General technical conditions”.
They set out the requirements for the main parameters and dimensions, the quality of surface treatment, the quality of reinforcement, the design of products.
The standards regulate: grades of alloys used for the manufacture of cases, lids and handles of dishes; grades of metals recommended as the main coating; thickness of base metal and coating; surface roughness parameters of dishes,
Metal utensils must comply with hygienic requirements: they must be safe and harmless, during heat treatment and storage of products, they must not emit substances harmful to the human body (lead, arsenic, copper, antimony, zinc) in an amount exceeding the norms allowed by the standards.
Metal utensils are required to be waterproof and mechanically strong. The armature must be well welded or riveted to the hull. It must be comfortable, durable, symmetrical with respect to the body and in harmony with the product.
The shape of the dishes should ensure the stability of products on a flat surface. The lids must be adjacent to the side of the body of the products along the entire perimeter and be interchangeable for the same type and size of products.
The requirements for heat resistance and thermal conductivity are imposed on cooking utensils. It must have significant resistance to the action of the atmosphere and water, gaseous products of fuel combustion, as well as organic acids contained in food products and solutions. The surface of metal utensils intended for cooking food should be smooth and easy to clean from food debris.
It is necessary that the utensils be reliable and durable in operation, have modern forms and high-quality decorative surface finishes that go well with kitchen furniture and heating appliances. Materials for food utensils in contact with food should not change the color, taste and smell of food and destroy vitamins.
Protective and decorative coatings on dishes must be durable, have corrosion resistance to food products, be easy to clean and have high aesthetic properties.
Requirements for cast iron cookware:
Pig-iron utensils should be made of gray cast iron; when cast into a metal mold, the carbon and silicon content in total should not exceed 7%;
The intensity of the smell of water extract - no more than 1 point;
On the surface of dishes, porosity is not allowed with single shells with a diameter of more than 2 mm and a depth of more than 1/6 of the thickness of the walls of the dishes;
The deviation in the location of the reinforcement from the axis of symmetry should not exceed: 1.5% of the diameter - for products with a diameter of up to 200 mm inclusive and 3 mm - for products with a diameter of more than 200 mm.
Requirements for cast iron enamelware:
Enamels used for internal coating in acetic extract with a mass fraction of acetic acid of 4% should not detect lead, arsenic, zinc, copper, the mass concentration of boron should not exceed 4 mg / dm 3, chromium - 0.1 mg / dm 3
The mass concentration of fluorine in the water extract should not exceed 0.5 mg/dm 3 ;
The concavity of the bottom should not exceed 2.0mm;
The deviation in the location of the reinforcement from the axis of symmetry should not exceed: 1.5% of the diameter - for products with a diameter of up to 200mm inclusive of improved quality, 2.0% of the diameter - for products with a diameter of up to 200mm inclusive and 3mm - for products with a diameter of more than 200mm of improved quality.
The one-sided gap between the lid tab and the body should not exceed 2.0 mm, for improved quality dishes - 1.5 mm.
Requirements for steel enameled utensils:
The brightness coefficient of the white enamel coating of dishes should be at least 75%, for dishes of improved quality - at least 80%;
The total thickness of the enamel coating should not exceed 0.5 mm;
Enamel coating in acetic extract with a mass fraction of acetic acid of 4% should not detect lead, arsenic, zinc, copper, the mass concentration of boron should not exceed 4 mg / dm 3, chromium - more than 0.1 mg / dm 3;
The water extract should not contain more than 0.5 mg/dm 3 of fluorine;
Corrosion resistance of the inner surface of the coating should be no more than 0.25 mg / cm 2, and for dishes of improved quality - 0.18 mg / cm 2.
Requirements for stainless steel cookware:
The offset of the handles from the axis of symmetry of the body should not be more than: 2 mm - for dishes with a diameter of up to 200 mm inclusive, 3 mm - for dishes with a diameter of more than 200 mm;
The deviation of the bearing surface of the covers from flatness should not exceed: 1.0 mm - for covers with a nominal diameter up to 200 mm inclusive, 2.0 mm - for covers with a nominal diameter over 200 mm up to and including 280 mm, 3.0 mm - for covers with a nominal diameter over 280 mm.
Utensils for heat treatment of food products should not emit copper, zinc, lead in contact with it, the transition of nickel should not exceed 1 mg / l, chromium - 0.5 mg / l.
Requirements for utensils made of sheet aluminum:
The gap between the edge of the sunset edge and the walls of the case should not exceed 1.5 mm;
The deviation in the location of the reinforcement from the axis of symmetry should not exceed 2.0% of the product diameter;
For products subjected to heating on the stove, the concavity of the bottom is allowed, not exceeding 0.5 of the outer diameter of the flat part of the bottom, and the bottom of the remaining products is 1%, if it is not provided for by the design.
Thus, the quality of metal utensils, that is, the totality of its consumer properties, largely depends on the properties of metals and alloys used in the manufacture of products, as well as on the quality of technological processes, their completeness and sequence.
2. Practical part
2.1. Characteristics of the organizational and commercial activities of the store "Pioneer" LLC, Oktyabrsky settlement
The object of this analysis is a trading enterprise - Pioneer LLC, a non-food store.
The organizational and legal form of the store is a limited liability company.
The store is located in the village of Oktyabrsky, Matrosova street, 29 a.
The main activity is retail trade in non-food products.
The main goal of the enterprise is to make a profit, as well as to satisfy the needs of consumers. The total area of the trade enterprise is 140 square meters. m. The area of the trading floor of the store is 57 sq.m.
The store is located in the center of the village, which is very convenient for residents. There is a small car park in front of the store, which is very convenient for customers. The store is open from 10-00 to 20-00, without a break, on weekends the store is open: on Saturday from 10-00 to 18-00, and on Sunday from 10-00 to 18-00. The store's mode of operation allows you to cover a fairly wide segment of consumers.
In the future, reconstruction is planned in accordance with the expansion of the assortment and the increase in the throughput of the trading floor.
The number of employees is 14 people: 1 - director, 1 - deputy. directors, 1 - accountant, 2 - freight forwarders, 4 - cashier sellers, 4 - loaders, 1 - technical staff (sellers - consultants, security, etc.) (Fig. 1).
Rice. 1 - Organizational chart
Economics - economic activities of the Pioneer LLC store for 2008-2010 are presented in table 1
Table 1
Economics - economic activities of the store LLC "Pioneer" for 2008-2010
| № | Indicators | years | Deviation | |||||
| 2008 | 2009 | 2010 | 2009 to 2008 | 2010 to 2009 | ||||
| + | % | + | % | |||||
| 1 | Sales proceeds, in current prices thousand rubles. | 157147 | 255089 | 410235 | 97942 | 162.3 | 155146 | 160.8 |
| 2 | Sales proceeds, in comparable prices RUB thous. | 157147 | 234027 | 366609 | 76880 | 148.9 | 132582 | 156.7 |
| 3 | Cost price |
127650 | 207889 | 322201 | 80239 | 162.9 | 114312 | 155.0 |
| 4 | Cost price in % to wholesale turnover. |
81.23 | 81.5 | 78.54 | 0.27 | 100.3 | 2.96 | 96.4 |
| 5 | net surf |
9379 | 12040 | 24375 | 2661 | 128.4 | 12334 | 202.4 |
| 7 | Price index | - | 1.09 | 1.119 | - | - | 0.029 | 102.7 |
| 8 | Commercial expenses thous. rub. |
11634 | 21616 | 45372 | 9982 | 165.8 | 23756 | 209.9 |
| 9 | taxable profit thous. rub. |
13123 | 17225 | 33773 | 4102 | 131.3 | 16548 | 196.1 |
| 10 | Profitability |
5.96 | 4.71 | 5.69 | -0.4 | - | -0.46 | - |
Analyzing the indicators of the economic activity of the Pioneer LLC store, we can conclude that the company is increasing the volume of sales of dishes from year to year.
Ts d \u003d Td c / ip
Tcd - Sales proceeds, in comparable prices (thousand rubles)
Tdts - Proceeds from sales in current prices (thousand rubles)
ip - Price index.
Тcc (2008) = 157147 =157147 thousand rubles
Tsc (2009) = 255098 / 1.09 = 234.027 thousand rubles
Tsc (2010) = 410232 / 1.119 = 366.609 thousand rubles.
Thus, sales revenue in comparable prices increased in 2010.
Cost %, to sales proceeds.
C% = C /Tx100%
C - cost, thousand rubles.
Td.c. - proceeds from sales in current prices. thousand roubles.).
С% (2008) = (-127650) / 157147 x100% = 81.23%
C% (2009) = 207889 / 255089 x 100% = 81.5%
C% (2010) = 322201 / 410235 x100% = 78.54%
Thus, the prime cost in 2010 decreased and amounted to 78.54%.
P = sales proceeds at current prices
R (2008) = 9379 / 157147 x100% = 5.96%
R (2009) = 12040 / 255089 x100% = 4.71%
R (2010) = 23375 / 410235 x100% = 5.69%
Thus, the proceeds from sales in current prices decreased and amounted to 5.69%
At the same time, a system of indicators is necessary for a comprehensive assessment of the effectiveness of an enterprise.
The most important indicator of work efficiency is profit, which reflects the results of the entire work of the store - the volume of tableware sold, its composition and assortment structure, labor productivity, cost levels, non-production costs and losses, etc.
Replenishment of funds, material incentives for employees, payment of taxes, etc. depend on the amount of profit received.
The presence of profit indicates that the store's expenses are covered by income from the sale of goods and services.
In the Pioneer LLC store, taxable income has grown over the past three years: in 2009 compared to 2008 by 31.4%, and in 2010 against 2009 - by 96.1%, and in total terms it amounts to 33,773 thousand rubles. rub.
Sales proceeds in current prices, thousand rubles By 2010, it increased by 60.8% compared to 2009, or by 155,146 thousand rubles, and against 2008, the volume of turnover increased by 253,086 thousand rubles. or 161%.
Thus, from the analysis of the economy - business activities of the store for the period 2008 - 2010, we can conclude that the activity of the Pioneer LLC store is very profitable and cost-effective.
2.2. Analysis of the range of metal utensils sold in the Pioneer LLC store
The Pioneer LLC store offers a wide range of metal utensils.
According to the data for the period 2008 - 2010, there was a significant increase in the volume of purchases of metal utensils and, as a result, an increase in sales.
Let's analyze the range of metal utensils for 2008-2010 by: suppliers (Table 2), material (Table 3), purpose (Table 4,5,6, 7).
table 2
The structure of the assortment of metal utensils sold in the shop of Pioner LLC by suppliers for 2008-2010
| metal utensils suppliers | Implemented in 2008 | Implemented in 2009 | Implemented in 2010 | ||||
| Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | ||
| 1 | Severstal-Emal LLC | 3200 | 21,4 | 3800 | 24,7 | 3200 | 17,1 |
| 2 | CJSC “Plant “Demidovsky” | 4200 | 27,1 | 3600 | 23,4 | 5500 | 30,2 |
| 3 | CJSC "Emal" | 5800 | 38,8 | 6200 | 40,2 | 6200 | 34,5 |
| 4 | ZAO LMZ-STEMA | 1760 | 12,7 | 1800 | 11,7 | 3315 | 18,2 |
| Total: | 14960 | 100 | 15400 | 100 | 18215 | 100 | |
The dynamics of the assortment of metal utensils sold in the store of Pioneer LLC by suppliers for 2008-2010 is shown in Fig. 2.
Rice. 2. Dynamics of the range of metal utensils sold in the Pioneer LLC store by suppliers for 2008-2010
Analyzing the dynamics of the receipt of metal utensils by suppliers, it can be noted that the Pioneer LLC store works directly with the manufacturers of metal utensils themselves. So, for example, the main contracts for the supply of goods are concluded directly with manufacturers or their representatives.
In terms of the volume of supplies of metal utensils, CJSC “Emal” occupies the first place. In 2010 Severstal-Emal LLC received 17.1% of the total purchases, which is less than in previous years (21.4% in 2008 and 24.7%, respectively, in 2009). New products of CJSC “LMZ-STEMA” were supplied in 2010 in the amount of 1515 pieces, which accounted for 18.2%. In 2010, a stable increase in the volume of purchases of metal utensils by CJSC Plant Demidovskiy was recorded.
The structure of the assortment of metal utensils, by material, is presented in Table 3.
Table 3
The structure of the assortment of metal utensils sold in the shop of Pioneer LLC by material for 2008-2010
| Name of metal utensils by material | Implemented in 2008 | Implemented in 2009 | Implemented in 2010 | ||||
| Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | ||
| 1 | aluminum | 3105 | 20,76 | 3200 | 20,7 | 3930 | 21,58 |
| 2 | cast iron | 2120 | 14,17 | 2200 | 14,3 | 2780 | 15,26 |
| 3 | steel | 1265 | 8,46 | 1300 | 8,4 | 1725 | 9,47 |
| 4 | stainless steel | 5272 | 35,24 | 5400 | 35,1 | 5945 | 32,64 |
| 5 | steel enameled | 3198 | 21,37 | 3300 | 21,5 | 3835 | 21,05 |
| 6 | Total: | 14960 | 100 | 15400 | 100 | 18215 | 100 |
The dynamics of the range of metal utensils sold in the shop of Pioneer LLC by material for 2008-2010 is shown in fig. 3.
Rice. Fig. 3. Dynamics of the range of metal utensils sold in the Pioneer LLC store by material for 2008-2010
In 2010, stainless steel utensils took first place in the total sales volume and amounted to 5945 pieces, that is, 32.64%. The least sold product in this year was steel utensils, which were sold in 1725 pieces, that is, 9.47%. A slight increase in sales volumes (by an average of 0.5%) occurred in steel enameled and cast iron utensils in 2010. Sales of aluminum cookware increased by 1%.
The structure of the assortment of metal utensils by purpose is presented in table 4.
Table 4
The structure of the assortment of metal utensils sold in the shop of Pioneer LLC by purpose for 2008-2010
The dynamics of the range of metal utensils sold in the shop of OOO Pioneer for 2008-2010 is shown in Figure 4.
Rice. Fig. 4. Dynamics of the range of metal utensils sold in the Pioneer LLC store for the intended purpose in 2008-2010
Having done comparative characteristic, it can be noted that sales compared to 2008 increased by 3255 products. As in previous years, the largest number of sold metal utensils in 2010 fell on the groups of utensils for thermal processing of food products (9475 pieces) and for preparing cold dishes and table setting (7540 pieces). The least purchased product in 2010 was dishes for storing and carrying food products and accounted for 6.5% of total sales.
The structure of the assortment of metal utensils for the heat treatment of food products, by type, is presented in table 5.
Table 5
The structure of the assortment of metal utensils for the thermal processing of food products, sold in the shop of Pioner LLC by types for 2008-2010
| Name of metal utensils by type | Implemented in 2008 | Implemented in 2009 | Implemented in 2010 | ||||
| Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | Quantity, pcs. | Oud. weight, % | ||
| 1 | pans | 2130 | 25,4 | 2200 | 26 | 2500 | 26,4 |
| 2 | Bakeware | 390 | 5 | 520 | 6,1 | 610 | 6,4 |
| 3 | ducklings | 560 | 7 | 230 | 3 | 320 | 3,5 |
| 4 | pots | 3560 | 42,5 | 3680 | 43,4 | 4035 | 42,5 |
| 5 | teapots | 1730 | 20,1 | 1820 | 21,5 | 2010 | 21,2 |
| Total: | 8370 | 100 | 8450 | 100 | 9475 | 100 | |
The dynamics of the assortment of metal utensils for the thermal processing of food products, sold in the shop of Pioneer LLC by types for 2008-2010, is shown in fig. five.
Rice. 5. Dynamics of the assortment of metal utensils for thermal processing of foodstuffs sold in the Pioneer LLC store for the intended purpose in 2008-2010
In 2008-2010, almost half of the sold dishes were pots. Frying pans in 2010 were sold on a level with the past and accounted for 26%. For the past three years, the least sold utensils have been baking dishes and roasters.
The structure of the assortment of metal utensils, for preparing cold dishes and table setting, by type is presented in Table 6.
Table 6
The structure of the assortment of metal utensils for preparing cold dishes and table setting, sold in the shop of Pioner LLC by types for 2008-2010
The dynamics of the assortment of metal utensils for preparing cold dishes and table setting, sold in the shop of Pioneer LLC by types for 2008-2010, is shown in Fig. 6.
Rice. Fig. 6. Dynamics of the range of metal utensils for preparing cold dishes and table setting, sold in the Pioneer LLC store for the intended purpose in 2008-2010
Analyzing the data given in Table 6, it can be seen that half of the dishes sold in 2010 were coffee pots (53.5%). Compared to last year, sales of colanders decreased (4.4%), ladles (0.7%), gravy boats (1.2%).
The structure of the assortment of metal utensils for storing and carrying food, by type, is presented in table 7.
Table 7
The structure of the assortment of metal utensils for storing and carrying foodstuffs sold in the Pioneer LLC store by type for 2008-2010
The dynamics of the assortment of metal utensils for storing and carrying foodstuffs sold in the Pioneer LLC store by type for 2008-2010 is shown in fig. 7.
Rice. 7. Dynamics of the assortment of metal utensils for storing and carrying foodstuffs sold in the Pioneer LLC store for the intended purpose for 2008-2010
Analyzing the data in Table 7, it can be seen that over the course of three years, half of the sold dishes were in buckets. Less purchased dishes during 2008-2010 were cans.
Overall, 2010 was a fairly successful year in economic terms. At the same time, the range of metal utensils was expanded, sales increased, and, consequently, profits.
Thus, after analyzing the activities of the Pioneer LLC store for the sale of metal utensils, it can be noted that during the study period, the supply of utensils increased. At the same time, it can be noted that the most popular, in terms of implementation, utensils for the heat treatment of food products are made of stainless steel.
2.3. Analysis of the quality of metal utensils sold in the Pioneer LLC store
The most important role in preventing the entry into the sphere of circulation of goods with a low level of indicators of properties and production performance is played by the control of goods.
Quality control - checking the compliance of the quality characteristics of products with established technical requirements. As a result of the control, deviations from the requirements - defects - are revealed. Control is an integral part of the process of managing any object, including non-manufacturing goods.
A stage-by-stage system of quality control of goods has been organized in the Pioneer LLC store.
The first stage of quality control is carried out upon receipt of the goods in the store, while checking the availability of goods in accordance with the invoices for these products.
The second stage is characterized by checking the accompanying documents, the availability of relevant documents certifying the quality of the goods received.
Acceptance of goods is one of the important operations of the store's trade and technological process and must be carried out by persons who are held liable. Only high-quality goods that meet the requirements of standards and specifications are subject to acceptance and posting. Acceptance of goods by quantity must be carried out in accordance with the rules established in the instruction “On the procedure for acceptance of products for industrial purposes and consumer goods by quantity”. It consists in reconciling the mass, number of places, units of actually received goods with the indicators of invoices, waybills and other accompanying documents. If the goods arrived at the store without accompanying documents, then an act is drawn up for the quantity actually received, indicating the missing documents in it, and the goods received are accepted for safekeeping.
Acceptance of goods by quantity is carried out at a certain time. So, goods received without containers, in open or damaged containers, should be accepted at the time of their delivery to the store. Goods received in a serviceable container, by gross weight and number of places, are accepted at the time of receipt from the supplier.
Acceptance of goods in the store of Pioneer LLC is carried out in the most thorough manner. In 2009, out of 15,400 pieces of metal utensils received, 8 items had defects, which in the end amounted to 0.1% of all received items. The data are presented in table 8.
Table 8
The structure of the receipt of metal utensils with defects in the shop of Pioneer LLC in 2009
This year, aluminum cookware accounted for the largest number of defective products and accounted for 50% of the total receipts.
The main defects were - the influx of enamel, chips, craters. The defects were minor, the products were replaced by the supplier with quality ones.
In 2010, the store received 19,000 pieces of metal utensils, of which 18 products had defects, which accounted for 0.2% of all received items (Table 9). Compared to 2009, the number of defects increased by 10 items or 0.1%.
Table 9
The structure of the receipt of metal utensils with defects in the store of Pioneer LLC in 2010.
Analyzing the data in the table, it can be seen that, compared to last year, a greater number of products with a defect fall on stainless steel utensils - 44.44%. Defects also appeared in cast-iron utensils and account for 5.56% of the total number of rejected products.
Commodity expertise is an assessment of the consumer properties of goods in terms of organoleptic, physico-chemical and microbiological indicators, as well as indicators of their quantitative characteristics, carried out by experts by testing or questioning and (or) on the basis of information on the label and (or) in the shipping documents .
A variety of methods are used in commodity examination: organoleptic, physico-chemical, microbiological, etc.
The examination procedure is a sequence of certain operations performed by experts. The number of operations, their sequence, content are determined by the objectives of the examination and the characteristics of the object of examination.
We will conduct an examination of the quality of metal utensils on cast-iron pans, a kettle made of corrosion-resistant steel, and steel enameled pans.
Examination of the quality of a cast-iron pan
Examination of the quality of metal utensils was carried out on a sample - "Cast-iron frying pan" OJSC "Kusinsky Foundry and Machine-Building Plant". A cast iron frying pan is manufactured in accordance with the requirements of GOST R 52116-2003 “Black cast iron cookware. General specifications.
Examination of a cast iron pan:
3. The appearance and build quality of the frying pan was checked visually by comparison with a reference sample.
5. The strength of fastening the handle to the body of the product was checked by lifting the product with a load by the handle for 5 minutes. The mass of which is twice the mass of the contained water
6. The stability of the pan was checked by placing it on a horizontal plane.
7. The quality of the coating of dishes subjected to thermal oxidation was checked in accordance with GOST 9.302
Thus, as a result of acceptance tests in accordance with GOST R 52116-2003 “Black cast iron cookware. General specifications” cast-iron frying pan meets all the requirements of GOST.
Examination of the quality of a kettle made of corrosion-resistant steel
Examination of the quality of metal utensils was carried out on a sample - "Kettle made of corrosion-resistant steel" JSC "Severstal". A kettle made of corrosion-resistant steel is manufactured in accordance with the requirements of GOST 27002-86 “Cookware made of corrosion-resistant steel. General technical conditions”
Examination of a kettle made of corrosion-resistant steel:
1. Checking the conformity of the marking in accordance with GOST.
2. The state of consumer packaging was checked on the sample.
3. Appearance, completeness, build quality, finish and labeling of the pan were checked visually by comparison with a reference sample.
4. The capacity of the dishes was checked by filling it with water at room temperature using measuring utensils in accordance with GOST 1770. Underfilling 5-10 mm to the top edge of the side
5. The dimensions of the pan, the gaps and the offset of the handles from the axis of symmetry of the body were checked with a measuring tool in accordance with GOST 166-89
6. The roughness of the metal surface of the pan was checked by comparison with a reference part.
7. The strength of fastening the handle to the body of the product was checked by lifting the handle for 5 minutes of the product with a load. The mass of which is twice the mass of the contained water
8. The stability of the kettle was checked by placing it on a horizontal plane.
Thus, as a result of acceptance tests, there is no residual deformation, loosening of the fastening of the handles to the pan, leakage through welded and soldered joints. Kettle made of corrosion-resistant steel meets all the requirements of GOST 27002-86 “Cookware made of corrosion-resistant steel. General technical conditions”.
Examination of the quality of steel enameled pans
The examination of the quality of metal utensils was carried out on a sample - “Steel enamel pan” CJSC “Emal”. A cast-iron frying pan is manufactured in accordance with the requirements of GOST 24788-2001 “Enamelled steel household utensils. General technical conditions”
Expertise of the steel enamel pan:
9. Checking the conformity of the marking according to GOST.
10. The condition of the consumer packaging was checked on the sample.
11. Appearance, build quality, enamel defects and decorative finishes pans were checked visually by comparison with a reference sample.
12. The capacity of the dishes was checked by filling them with water at room temperature using measuring utensils in accordance with GOST 1770.
13. The dimensions of the pot, the gaps and the offset of the handles from the axis of symmetry of the body were checked with a measuring tool in accordance with GOST 166-89
14. The brightness coefficient of the white enamel coating was determined on flat areas of the pan using a whiteness standard.
15. The strength of fastening the handle to the body of the product was checked by lifting the handle for 5 minutes of the product with a load. The mass of which is twice the mass of the contained water
16. The stability of the pan was checked by placing it on a horizontal plane.
Thus, as a result of acceptance tests, the steel enameled pan meets all the requirements of GOST 27002-86 “Enamelled steel household cookware. General technical conditions”.
Thus, analyzing the data on metal utensils with defects, we can conclude that there was a slight increase in defects, but in a small amount: by one to three items. Given that the defects were not significant, they were sold at a reduced price. The increase in the percentage of defective products compared to previous years was due to an increase in the volume of purchased products, as well as an increase in the range of metal utensils sold in the Pioneer LLC store.
Conclusion
In the Russian market of metal utensils, there is an increase in the production of certain types of utensils, but there is also a decline in the industry of individual manufacturers. In 2010, production volumes were approximately 57.5 million pieces, and in 2011, according to experts' forecasts, this figure will grow by 2.8%.
Metal utensils are one of the most widely represented groups of metal goods. For its classification, the following classification features can be used: purpose, type of metal (alloy), protective and decorative coating; completeness, etc.
The quality of metal utensils, that is, the totality of its consumer properties, largely depends on the properties of metals and alloys used in the manufacture of products, as well as on the quality of technological processes, their completeness and sequence.
The Pioneer LLC store, located at Oktyabrsky settlement, Matrosova str., 29 a., is a developing store with a long-term development program for years to come.
From the analysis of the economy - business activities of the store for the period 2008 - 2010, we can conclude that the activity of the Pioneer LLC store is very profitable and cost-effective.
After analyzing the activities of the Pioneer LLC store for the sale of metal utensils, it can be noted that during the study period, the supply of utensils increased. At the same time, it can be noted that the most popular, in terms of implementation, utensils for the heat treatment of food products are made of stainless steel.
Analyzing the data on metal utensils with marriage, we can conclude that there was a slight increase in marriage, but in a small amount: by one to three products. Given that the defects were not significant, they were sold at a reduced price. The increase in the percentage of defective products compared to previous years was due to an increase in the volume of purchased products, as well as an increase in the range of metal utensils sold in the Pioneer LLC store.
The Pioneer LLC store sells a wide range of products that can satisfy a large number of customers. Thus, the Pioneer LLC store is increasing the pace of sales of metal utensils.
Thus, having studied in full the regulatory and technical documentation, the state of the metal utensils market, the material and technical equipment, the assortment of the store and having carried out an examination of the quality, it is possible to make some proposals for improving the store of Pioneer LLC
1. Expand the range of metal utensils by attracting new suppliers and manufacturers.
2. Buy dishes of a low price category, for consumers of the middle group.
3. Stimulating buyers mainly by reducing the price, all kinds of promotions (“buy one pot, get the second one for free”).
List of sources used
1. Agbash VL, Elizarova VF Commodity research of non-food products. - 2nd ed., revised. - M.: Economics, 1989. - 495 p.
2. Baydakov L. I. Commodity research of non-food products. - TO.: high school, 1997. - 586s.
3. GOST 17151-81 “Household utensils made of sheet aluminum. General technical conditions”
4. GOST 24303-80 “Cast iron enameled household utensils. General technical conditions”
5. GOST 24308-80 “Cookware made of cupronickel, nickel silver, brass with chrome or nickel coating. General technical conditions”
6. GOST 24788-2001 “Enamelled steel household utensils. General technical conditions”
7. GOST 27002-86 “Corrosion steel utensils. General technical conditions”
8. GOST R 52116-2003 “Black cast iron cookware. General technical conditions”
9. Larinov A. V., Metal utensils: demand is growing / OptovikBusinessMarket magazine No. 6, 2008, p 12
10. M. Burov Commodity research of non-food products: Lecture notes. - M.: Prior-izdat, 2005. - 128s.
11. Mareev Yu. I. Commodity research of metal and household goods. - M.: Economics, 1986. - 486 p.
12. Mesyachenko V.T., Kokoshinskaya V.I. Merchandising. - M.: Economics, 1997.
13. Neverov A. N. Commodity research and expertise of industrial goods. - M.: MTsFER, 2006. - 848s.
14. Pankratov F.G., Seregina T.K. Commercial activity. - M.: Publishing and bookselling center "Marketing", 2002.
15. Sytsko V.E., Miklushova M.N. Merchandising of non-food products. - Minsk: "Higher School", 1999. - 633 p.
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17. Zeitlina M. V. Metalware. – M.: IZD-VO “AST”, 2008. – 96p.
The range of metal utensils is quite wide and is subdivided according to a number of features.
Appointment. Distinguish utensils for heat treatment of food (cooking, stewing, frying), for preparing cold dishes and table setting, for storing and carrying food, sanitary and auxiliary.
Type of metal. For the manufacture of metal utensils, gray cast iron, sheet mild steel, thin sheet corrosion-resistant steel, aluminum alloys (duralumin, silumin), copper alloys (brass, cupronickel, nickel silver) are used.
The method of manufacturing products and connecting parts. Depending on the type of metal or alloy, the production of utensils is carried out by casting, stamping, stitching, pressing, drawing, rotary drawing, followed by the attachment of fittings (handles, eye, spout) using spot welding, riveting, soldering, etc.
Coating type. Depending on the type of alloy used for the manufacture of dishes, and its purpose, metal protective and decorative coatings are used (zinc plating, tinning, chromium plating, nickel plating, gilding, silver plating, titanium plating) and non-metallic (enamelling, enameling, dyeing, varnishing, oxidation, bluing , blackening, anodizing, coating with greases and polymer compounds).
The nature of the decoration and decoration of products. Surface treatment is carried out in order to level it, improve hygienic and aesthetic properties, and increase decorativeness. On this basis, dishes can be with a polished, brushed, etched surface, etc.
To improve the appearance, decorating the surface of the dishes by rolling corrugations is used; chasing (manual or mechanical); filigree (filigree) in the form of an openwork pattern obtained from thin copper, silver or gold wires; engraving (drawing in the form of narrow recesses forming a pattern and obtained by cutting with special cutters). Also apply various ways surface texturing.
Completeness. On this basis, the dishes are divided into piece and complete in the form of sets, cutlery and services. Complete products are distinguished by a single style design and finish, a common purpose and receive all greater distribution due to strong consumer demand.
Dimensional sign provides for the division of dishes by capacity (l) for hollow products and linear dimensions (mm) for flat ones.
Product types. The range of utensils for the thermal processing of food products includes the following types of products: pots, ducklings, goose casseroles, boilers, pots, frying pans, fish bowls, baking sheets, baking dishes, teapots, sterilization tanks for home canning.
The range of utensils for cooking, table setting and serving includes dishes, plates, bowls, mugs, vases for bread, fruit, cakes, gravy boats, crackers, buckets for cooling champagne, creamers, milk jugs, coffee pots, kokilshschy, cocotte makers, syrniki , bowls, oilers, coffee makers, sugar bowls, glass holders, rams, portion pans, trays, colanders, ladles, etc.
The assortment of utensils for storing and carrying foodstuffs is represented by cans, buckets, water canisters, and vessels.
Sanitary-hygienic and auxiliary utensils include items for washing clothes, bathing, storing and carrying non-food products, etc. (canisters, tanks, basins, bathtubs, troughs, night pots, cans for kerosene, funnels, etc.).
Product form. Metal utensils can be cylindrical, conical, spherical, rectangular, complex, or a combination of these shapes.
The diversity of the assortment of metal utensils is created due to the different sizes of products, the shape and design of the handles, the type of side, the design of the lids, and the decorative design of the products. The main dimensions of metal utensils are provided by GOSTs. Handles on the body and lid of the dish can be flat stamped, round cast and hollow. By design, the handles can be fixed, movable and removable. The edge of metal utensils can be edged, protected by a stainless steel rim, and rolling. Covers by design can be laid on, onboard, inset. The most common types of decorative finishes are decal, stencil, solid and top-down cover, engraving.
Steel enamelware. It accounts for more than 65% of the production of metal utensils. It is used for heat treatment of food products, table setting and other purposes.
Thick-walled steel enameled dishes with a thickened bottom have the best consumer properties. Having a much higher heat capacity, the bottom of such dishes serves as a kind of "thermal damper" between the heat source and the food being cooked. The production of cookware with special mechanical processing of the bottom for better contact with the surface of heating devices, bimetal cookware with Teflon coating, with thin (insert) lids that prevent splashing of liquid during boiling, with edging of the side and edge of the lid with a stainless steel rim to prevent chipping, has been mastered. enamel.
To finish steel enameled utensils, tinting, color stripe finishing, descending covering, cleaning covering, silk screen printing, stencil, hand painting, decal are used.
Galvanized steel cookware. It is mainly used for business purposes. Its assortment is not wide, it includes the following types of products: wash tanks, basins, bathtubs, troughs, buckets for short-term storage of cold water, cans for kerosene, watering cans, funnels for pouring fuel and lubricants. The utensils are made sewn or fully stamped, with a wall thickness of 0.35 to 0.70 mm. The rigidity of the products is ensured by rolling the wire into the side, as well as the implementation of stiffeners, which are usually located along the entire circumference on the walls of the product. To seal the seams of products, soldering with tin-lead solder is used.
As a result of anodic oxidation, zinc coatings can be painted in various colors: purple, dark blue, green, yellow and red.
Tinned steel cookware. The range of tinned dishes is also small: buckets for milk, pails, flasks for transporting milk, strainers, funnels, jars for storing bulk products. Tin coating is resistant to water, organic acids, environmental influences. It does not change the taste properties of food products, does not destroy vitamins. These properties of the coating determine the purpose of the tinned cookware. The main disadvantage of tinned steel utensils is rapid corrosion in case of violation of the integrity of the tin coating.
Stainless steel cookware. Such dishes have a number of advantages: high chemical resistance to food environments at normal and elevated temperatures, hygiene, durability in operation, and attractive appearance. However, due to the low thermal conductivity, the food in it burns, so it is unsuitable for frying and baking. In this regard, stainless steel cookware with a heat-distributing layer on the bottom is increasingly used. It has significant advantages over dishes made from other materials.
The specific assortment of stainless steel utensils includes more than 20 items: containers, colanders, portioned pans, dishes, ladles, plates, strainers, rams, vessels, bowls, etc.
The range of stainless steel tableware includes chillers, cocotte makers, bowls, rams, bowls, etc.
Kokilnitsy- plates in the form of a round shell with a small handle at the base - used to serve shrimp, crayfish, oysters.
Cocotte makers- products in the form of a cylinder with a long handle - used for serving meat, mushrooms, vegetables baked in the oven.
Kremanki- vases intended for serving cream, ice cream.
Sheep- round and oval plates with a high lid, designed for serving hot meat, fish and vegetable dishes.
Drawers- plates with partitions for various types of salads.
aluminum cookware. For its production, aluminum alloys of grades AD1, AD, A7, A6, bimetallic sheets of aluminum grade AD1 and steel grade St7, etc. are used. due to the production of products of different shapes and sizes, the design and material of handles, types of coatings and methods of surface finishing and other factors.
Used to decorate dishes different kinds coatings: etching, polishing, chemical coloring, anodizing, enameling, nickel plating, chrome plating, stainless steel cladding, enameling with silicate enamels, painting with paints and varnishes, etc. Various mechanical methods of surface texturing are used.
Due to its amphoteric properties, aluminum is able to react with food and partially pass into food, accumulating in it and adversely affecting human health. Therefore, despite the lightness, cheapness and other advantages of aluminum cookware, it is still in limited demand, especially abroad.
Copper alloy utensils. Its range is represented by products for table setting. These are gravy boats, creamers, milk jars, vases, sugar bowls, coasters, coffee makers, coffee pots, teapots, etc.
Products from cupronickel and nickel silver are covered with silver or gold, from brass - with chrome, nickel; apply chemical and electrochemical staining, blackening.
Dishes made of copper alloys intended for food purposes are necessarily covered with tin inside, which prevents copper and zinc ions, which are toxic to the human body, from entering food (drinks).
Ware made of cupronickel and nickel silver is marked (respectively "MN" or "melch" and "MNTs").
Cast iron cookware. It is used for cooking, frying, stewing food. The range includes the following types: pans, ducklings, goose-pots, boilers, pots, frying pans, etc. Cast-iron cookware is produced in black (without coating), with one-sided and two-sided enamel coating.
Cast iron cookware is heat-resistant, durable, convenient for cooking various dishes. Its disadvantage is the large mass and low aesthetic properties. Black cast iron cookware somewhat changes the taste properties of food and is used to a limited extent.
Dishes with improved consumer properties. In recent years, the production of improved quality dishes has been organized in the country and abroad: with a non-stick coating, from multilayer materials, etc.
Cookware with a non-stick coating has high consumer properties, which is due to the unique complex of properties of the Teflon coating (the domestic analogue is fluoroplast) applied to the inner surface of the products. Thanks to these properties, food does not burn, it retains a greater amount of substances useful to humans, and saves fats. It also makes washing dishes easier.
Cookware with non-stick coating is produced on the basis of aluminum and steel. The production of such dishes based on the bimetal aluminum - steel - aluminum has been organized.
More and more widespread use is being made of dishes made of multilayer materials containing one or more heat-conducting layers, as well as from stainless steel with a heat-distributing bottom.