MSPM'S

DEOGIRI INSTITUTE OF ENGINEERING AND

MANAGEMENT STUDIES, AURANGABAD

Department of Basic Science and Humanities

Case Study report on
HOT PLATE USED FOR COOKING

Submitted By
VAIBHAV KALE

Under the guidance of

Prof.S.C. Borse
Academic Year 2019-20
 Certificate
This Certified that VAIBHAV KALE [Roll no.21122,SE-A] of Mechanical
Engineering 2nd Year has successfully completed the Case Study report on HOT
PLATE USED FOR COOKING and submitted the assignments to the
Department of Mechanical Engineering, Deogiri College Aurangabad under my
guidance and supervision.

Prof. S.B.Borse Prof.Y.M.Sardar Prof.P.G.Taur

Subject Teacher Class Teacher HOD
 CONTENTS
Particulars

Sr.No

INTRODUCTION

01

COMPOSITION AND PROPERTIES OF MATERIAL

02

MANUFACTURING PROCESS

03

APPLICATIONS
04

ADVANTAGES and DISADVANTAGES

05

REFERENCES

06
INTRODUCTION
A hot plate is usually made from cast iron, sheet steel or aluminum. Pans are used quite
similarly to Woks in Asian cooking, as they are moved around the pan to stir-fry vegetables.
They are also used to prepare all kinds of flatbreads ranging from Chapatti and Paratha to Dosa
and Cheela. A pan may or may not have a handle.

The pan can also be referred to as a pan, saj or sac. They can be flat, but most are convex or
concave in shape, and may also be made of sheet iron or steel.

Imagine using both sides of a pan; that is how the pan is used in Indian cultures. One side is great
for making leavened and unleavened flatbreads and pancakes, as well as pitas, pesarattu, and
chapatti. The pan can also be used to fry foods in South Asia, where they use it to cook chaat,
pav bhaji, and tawa masala. Fish can be fried inside, as well as meat.

In short, a pan in Indian culture is a versatile cooking pan.

In nearly all Indo-Aryan languages such as Punjabi, Hindi and Urdu tawaa means cooking pan and is used
in the Indian subcontinent. It is cognate with the Persian word tāve (‫)تاوه‬, which is used in Iran, and with
the Georgian tapa (ტაფა); while the name saj ((‫ )صاج‬in Arabic, lit. sheet-metal) and written saç or sac in
Turkish is used in Southwest Asia, with overlap in Pakistan and Afghanistan. The word tava is also used
in Bosnian, Croatian, Serbian, Romanian and Turkish and refers to any kind of frying pan. In Serbia and
Bulgaria, flat ceramic сач or сачѐ (sach/sache) are used for table-top cooking of thin slices of vegetables
and meat; тава (tava), on the other hand, are metal baking dishes withs sides. In Pashto it is more
popularly known as Tabakhey (‫تبخے‬/‫)طبخی‬.
 One of hte most important utensils in the Indian kitchen, these griddles are made from cast
iron and often have a long handle. Tawas are used for cooking breads such as parathas and
chapattis. In South India, they are used for frying dosas, pancakes made from ground rice and
lentils. After 5 minutes over a medium gas flame, tawas are a good conductor of heat adn cook
breads evenly without scorching. They are also ideal untensils for roasting spices. Tawas come
in many sizes; smaller ones are no larger than 10cm in diameter, while others may be the same
size as a bicycle wheel.
COMPOSITION AND PROPERTIES OF
MATERIAL
1. Cast iron

Cast iron is produced by smelting iron-carbon alloys that have carbon content greater than 2%.
After smelting, the metal is poured into a mold. The primary difference in production between
wrought iron and cast iron is that cast iron is not worked with hammers and tools. There are also
differences in composition—cast iron contains 2–4% carbon and other alloys, and 1–3% of
silicon, which improves the casting performance of the molten metal. Small amounts of
manganese and some impurities like sulfur and phosphorous may also be present. Differences
between wrought iron and cast iron can also be found in the details of chemical structure and
physical properties.

Although both steel and cast iron contain traces of carbon and appear similar, there are
significant differences between the two metals. Steel contains less than 2% carbon, which
enables the final product to solidify in a single microcrystalline structure. The higher carbon
content of cast iron means that it solidifies as a heterogeneous alloy, and therefore has more than
one microcrystalline structure present in the material.

It is the combination of high carbon content, and the presence of silicon, that gives cast iron its
excellent cast ability. Various types of cast irons are produced using different heat treatment and
processing techniques, including gray iron, white iron, malleable iron, ductile iron, and
compacted graphite iron.

A few common mechanical properties for cast iron include:

 Hardness – material’s resistance to abrasion and indentation

 Toughness – material’s ability to absorb energy
 Ductility – material’s ability to deform without fracture
 Elasticity – material’s ability to return to its original dimensions after it has been
deformed
 Malleability – material’s ability to deform under compression without rupturing
 Tensile strength – the greatest longitudinal stress a material can bear without tearing apart
 Fatigue strength – the highest stress that a material can withstand for a given number of
cycles without breaking

Cast iron, an alloy of iron (Fe) and carbon (C), has gained popularity in the market because of its
low cost. It has the ability to build composite structures. The amount of carbon in cast iron is 2 -
4.5% of its weight. Besides iron and carbon, this alloy contains silicon (Si), small amounts of
manganese (Mn), sulfur (S), and phosphorus (P). The products made of cast iron exhibit a
reasonable amount of resistance to corrosion. It is neither malleable nor ductile, and it cannot be
hardened like steel. It melts at temperatures of about 2100-2190ºF, and has a crystalline or a
granular fracture. The mechanical properties of this alloy are very much dependent on the
morphology of its carbon content.

 Low Tensile Strength

Different varieties of cast iron are used in the construction of structures and machinery. Cast iron
having a tensile strength of 5 tons per square inch or less, and is of no significant value for
purposes where the alloy is required to possess strength. This type may, however, be used as
balance weights, foundation blocks, or for purposes where weight alone is the important factor.
Some varieties have a tensile strength as high as 19 tons per square inch. However, the average
strength is 7 tons per square inch. Addition of vanadium can further increase the strength of cast
iron.

 High Compressive Strength

Compressive strength is defined as the ability of a material to withstand forces which attempt to
squeeze or compress it. Cast iron bears a high compressive strength, which makes it desirable for
use in columns and posts of buildings. The compressive strength of gray cast iron can be as high
as that of some mild steels.

2. Aluminum

Physically, chemically and mechanically, aluminum is a metal similar to steel, brass, copper,
zinc, lead or titanium. It can be melted, cast, formed and machined in a similar way to these
metals and conducts electric currents. In fact, often the same equipment and fabrication
methods are used as for steel.

Light Weight

Aluminum is a very light metal with a specific weight of 2.7 g/cm3, about a third of that of steel.
This cuts the costs of manufacturing with aluminum. Again, its use in vehicles reduces dead-
weight and energy consumption while increasing load capacity. This also reduces noise and
improves comfort levels.

Its strength can be adapted to the application required by modifying the composition of its alloys.
Aluminum-magnesium-manganese alloys are an optimum mix of formability with strength,
while aluminum-magnesium-silicon alloys are ideal for automobile body sheets, which show
good age-hardening when subjected to the bake-on painting process.
Corrosion Resistance

Aluminum naturally generates a protective thin oxide coating which keeps the metal from
making further contact with the environment. It is particularly useful for applications where it is
exposed to corroding agents, as in kitchen cabinets and in vehicles. In general, aluminum alloys

Ductility

Aluminum is ductile and has a low melting point and density. It can be processed in several ways
in a molten condition. Its ductility allows aluminum products to be formed close to the end of the
product’s design. Whether sheets, foil, geometrical configurations, tubes, rods or wires,
aluminum is up to them all.

Strength at Low Temperatures

In contrast to steel, which rapidly becomes brittle at low temperatures, aluminum shows
increased tensile strength as temperatures drop.

are less corrosion-resistant than pure aluminum, except for marine magnesium-aluminum alloys.
Different types of surface treatment such as anodizing, painting or lacquering can further
improve this property.

Non-toxic

Aluminum is non-toxic and is used to make woks, pressure cookers and many other cooking
utensils without fear. It is easily cleaned and does not contaminate the food at any stage.
MANUFACTURING PROCESS

How is Cast Iron Cookware/pan Made?

Cast iron cookware is made by melting blocks of iron and steel together in a factory. Then
chemicals are added to the mixture in order to raise its carbon levels. Next, the molten metal is
poured into a mold made of sand, water, and powdered clay. When the cast iron pot or pan is
cool, the sand mold is broken and the cookware is released. Workers then smooth each piece
before it’s ready to be sold.

 Molding

Molding or moulding (see spelling differences) is the process of manufacturing by

shaping liquid or pliable raw material using a rigid frame called a mold or matrix. This
itself may have been made using a pattern or model of the final object.

A mold or mould is a hollowed-out block that is filled with a liquid or pliable material
such as plastic, glass, metal, or ceramic raw material. The liquid hardens or sets inside the
mold, adopting its shape. A mold is the counterpart to a cast. The very common bi-valve
molding process uses two molds, one for each half of the object. Articulated moulds
have multiple pieces that come together to form the complete mold, and then disassemble
to release the finished casting; they are expensive, but necessary when the casting shape
has complex overhangs. Piece-molding uses a number of different molds, each creating a
section of a complicated object. This is generally only used for larger and more valuable
objects.

A manufacturer who makes molds is called a mold maker. A release agent is typically
used to make removal of the hardened/set substance from the mold easily. Typical uses
for molded plastics include molded furniture, molded household goods, molded cases,
and structural materials.

 Casting

 https://youtu.be/uJsWcBkxfaI
APPLICATIONS

 We can use hot plate for making chapatti ,Paratha

 A tava or saj is used to bake a variety of leavened and unleavened flatbreads and pancakes
across the broad region: pita, naan, saj bread, roti, chapati, paratha, dosa, and pesarattu.

 In Pakistan, especially in rural areas, large convex saj are used to cook several breads at a same
time or to make rumali roti.

 The Indian subcontinent, tavas are also used to fry foods called chaat, pav bhaji, taka tak
bhaji, tawa bhaji, tava fry, tawa masala, etc.

 Meat is also cooked on a saj. The traditional Georgian chicken tapaka is cooked on a
tawa.

 It could also be used for dry roasting.

ADVANTAGES
1. Naturally Non-stick
a cast iron skillet that is well-seasoned becomes non-stick, naturally. This offers a huge
advantage over stainless steel and aluminum hot plate, because you can lessen the amount of
oil or fat you need to use when cooking. So if you want to start making healthy meals, start by
buying cast iron hot plate. Properly seasoned bake ware becomes non-stick too.

2. Easy To Clean
It can be cleaned very easily as it is naturally non-stick

4. Cheap
Hot plate used for cooking is made from cast iron so that it is cheap to buy.

its production cost is less than the production cost of aluminum plate

5. They are (nearly) Indestructible

6. Even distribution of heat

The main benefit of cast iron cookware is an even heating area. Yes, even when the flame is
only set in the middle, uniform heat will be distributed. It doesn’t even matter which type of
cooking surface you use, but this particular attribute is most advantageous when cooking over
an open fire. Additionally, cast iron retains heat long after it is taken off the fire, which means
your meal can stay warm for longer, or will cook thoroughly with its residual heat.

7. Even Cooking Temperature

When we cook food on the cast iron pan it gives even cooking temperature so that the food
will not get overcooked
DISADVANTAGES
1. Requires seasoning

A well-seasoned cast iron skillet won’t stay seasoned for long. It is then your responsibility to
season it every so often, which can take a good chunk of your time because the process is time-
consuming. It also takes skills and knowledge to know if you got the seasoning right. If you
don’t mind the work, however, then it’s not a disadvantage, entirely.

2. Heavy

Compared to aluminum and stainless steel cookware, cast iron is heavy. Camp pots, for instance,
can weigh up to 20 pounds, which will surely increase the load you’ll have to bear. But you need
to remember that the weight is mainly due to its durability and longevity.

3. Cooking limitation

You can’t use all your culinary skills with cast iron cookware. If you want to cook tomato sauce
and other acidic foods, you will have to use other types of skillet or pot, as iron will react to acid,
turning food color to something darker, or altering the taste slightly.
REFERENCES
https://www.thespruceeats.com/definition-of-tava-tawa-1957547

https://www.reliance-foundry.com/blog/cast-iron

https://sciencestruck.com/properties-of-cast-iron

https://www.azom.com/article.aspx?ArticleID=1446

https://en.wikipedia.org/wiki/Tava.

https://youtu.be/uJsWcBkxfaI

https://connectusfund.org/7-advantages-and-disadvantages-of-cast-iron-cookware.

https://youtu.be/j1_PlTYOy3w