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Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Water heating is a heat transfer process that uses an energy source to heat water above its initial temperature. Typical domestic uses of hot water include cooking, cleaning, bathing, and space heating. In industry, hot water and water heated to steam have many uses. Domestically, water is traditionally heated in vessels known as water heaters ...
Hot water reset. Hot water reset, also called outdoor reset ( ODR ), is an energy-saving automatic control algorithm for heating boilers that are typically fired with fuel oil or natural gas. A hot water reset control loop measures the outside air temperature; this information is used to estimate demand or heating load as the outdoor ...
Pressure cooking. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.
Nucleate boiling. In fluid thermodynamics, nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a certain amount but where the heat flux is below the critical heat flux. For water, as shown in the graph below, nucleate boiling occurs when the surface temperature is ...
Solar water heating systems are most likely to be cost effective for facilities with water heating systems that are expensive to operate, or with operations such as laundries or kitchens that require large quantities of hot water. Unglazed liquid collectors are commonly used to heat water for swimming pools but can also be applied to large ...
Temperature control valves are used to blend hot supply water into the return to avoid thermal shock or condensation inside of the boiler. The lower the return temperature to the boiler the more likely it will be in condensing mode. If the return temperature is kept below approximately 55 °C (131 °F), the boiler should still be in condensing ...
A boiler is a closed vessel in which fluid (generally water) is heated.The fluid does not necessarily boil.The heated or vaporized fluid exits the boiler for use in various processes or heating applications, [1] [page needed] [2] [page needed] including water heating, central heating, boiler-based power generation, cooking, and sanitation.