A guide to Professional Cookware - page 14-15

Ability
to conduct
heat
The material with which a cooking container is made
is the first and most important requisite to take into
consideration.
The aim of a pot is to cook food, and materials respond
to heat conduction in different ways.Thus, the ability
to conduct heat is the essential requisite to identify the
most suitable instrument for the various preparations.
13
12
Energy saving
In the professional environment the prolonged use of heat sources becomes a relevant cost when
considering the budget of a business, be it big or small.
It is therefore important to assess how certain materials can reduce this expense: in fact, the cooking
containers with good thermal conductivity will take less time to reach the desired temperatures,
consuming less energy
Thermal conductivity
Thermal conductivity is a property of materials that expresses the heat flux that will flow through the
material uniformly and quickly if a certain temperature gradient exists over the material.
It is expressed by means of the formulaW/m
K. Let’s think about a boiling cup of coffee for example.
If we immerse a silver teaspoon, this will burn in an instant, but, on the contrary, one made of steel will
remain colder for longer.
A vessel which has a good thermal conductivity allows:
- The effective regulation of temperature at the various stages of cooking
- The uniform distribution of heat over the entire surface, both on the bottom and on the walls.
- The consequential reduction of the risk of local overheating and burning.
Manageability
In the professional environment, the prolonged use and the dimensions of the instruments can
influence the ease with which they are used by the operator.
It is therefore important to assess how certain materials can significantly increase manageability during
work.
Material
W/m°K
Silver
420
Copper
392
Copper 3*
320
Gold
295
Aluminum
225
Aluinox*
190
Carbon Steel
60
Cast Iron
50
Stainless Steel
16
Pyrex
0.95
Terracotta
0.80
Specific weight
The weight of a pot can be a problem in the professional
environment due to the necessity to be able to easily manage
large utensils with considerable thicknesses. Each material has,
from the physical point of view, its own specific weight to bear
in mind.
Specific weight: conventional reference measurement relative to the weight
of 1 ft
3
of distilled water at a temperature of 39°F equal to 62.4lb.
Material
S.W.
Aluminum
169 lb/ft
3
Steatite
181 lb/ft
3
Carbon Steel
487 lb/ft
3
Stainless Steel
487 lb/ft
3
Copper
555 lb/ft
3
Silver
655 lb/ft
3
Gold
1,204 lb/ft
3
ABILITY TO CONDUCT HEAT
chapter
4
* Registered trade-mark Baldassarre Agnelli
A guide to professional cookware
For example 1 ft
3
of aluminum weighs 168.48 lb while 1 ft
3
of stainless steel weighs 486,72lb, which
means that, on the basis of equal dimensions and thickness, a pot made of S/S weighs three times more
than one made of aluminum.
1,2-3,4-5,6-7,8-9,10-11,12-13 16-17,18-19,20-21,22-23,24-25,26-27,28-29,30-31,32-33,34-35,...92
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