#small scale vacuum frying machine | Explore Tumblr posts and blogs

annapurnaswadisht · 8 months ago

Text

Explore the traditional methods of making fryums and how they have evolved over time

In the lively world of confectionery, Annapurna Swadisht unfolds a beacon of excellence, for its delectable fryums. Annapurna Swadisht has mastered the art of sweetness by intertwining Tradition with innovation. Fryums, a popular Indian snack possessing a rich history rooted in regional culinary traditions as the Best Quality Fryums In India.

Annapurna Swadisht ensures that its fryums are delicious and reflective of the diverse and rich tapestry of India’s culinary heritage.

Annapurna Swadisht’s success lies in its ability to harmonize creation with Tradition as it cherishes time-honored recipes and techniques. This fusion results Fryums having delightful taste soothing the taste buds also revealing a significant story of cultural heritage and culinary evolution.

Annapurna Swadisht understands this responsibility and strives to incorporate the essence of India in every fryums it creates.

Traditional Methods: Initially, the process of making Best Quality Fryums In India was entirely manual. The dough of base flour contained salt, water, spices and flavorings and then shaped into various forms, either by hand or using traditional molds. The shapes could be of various types- imple flat discs to more intricate designs like spirals, tubes, and animal shapes representing the cultural significance of different regions.

After shaping, these raw fryums were kept for drying under the sun for several days. This process brings fryums close to frying as it completely removes moisture.

Evolution Over Time: Over the years, the production of fryums has evolved significantly, Nowadays preparing Best Quality Fryums In India involves modern machinery techniques in order to increase efficiency to meet the growth of demand.

The introduction of machines for kneading as well as shaping the fryums; and even for drying involves a streamline production process. Machinery techniques production process is proven to be more duration friendly in various shapes and sizes.

Traditionalists still make use of sun-drying but these days mechanical dryers are in trend to expedite the drying process. They are more comfortably quick accessed over temperature and humidity reducing dependence on weather conditions.

At present, packaging technology has a prime advantage of increasing shelf-life of products allowing them to be exported and enjoyed worldwide. Vacuum-sealed packaging holds the freshness and crispiness of the fryums for longer periods.

Best Quality Fryums In India have a growing focus on health, new variations and flavours of fryums made from healthier ingredients like whole grains and lentils. Additionally, air-frying techniques have become much popular among customers letting them to enjoy the healthy fryums made up with less oil in a more relaxing way.

We conclude by saying, despite of all advancement in the making process and techniques the essence of making fryums still remains rooted in tradition. There are no less counts of men who prefers to make them by hand, especially for special occasions like households and small-scale producers.

The dynamic nature of Indian cuisine hails towards improvement with the blend of traditional methods and modern innovations.

In the process of making the Best Quality Fryums In India we inhabit the ability to adapt latest technologies while preserving cultural heritage.

0 notes

ultronmachine · 2 years ago

Video

youtube

chips low tempreture vacuum frying machine|banana chips frying machine| banana chips vacuum frying machine for sale

Capacity:15-60kg/batch Raw material: fruit and vegetables It is suitable for frying vegetable and fruit, such as:cabbage, spinach, pepper, potato, taro, onion, sweet potato, eggplant, apple, jujubes and so on. https://hnjoyshine.com/products/Small-Scale-Vegetable-And-Fruit-Vacuum-Frying-Machine.html Wechat/whatsapp:8613213203466

#chips low tempreture vacuum frying machine #banana chips frying machine #banana chips vacuum frying machine for sale #banana chips vacuum frying line

0 notes

cnyazhongmachinery · 3 years ago

Video

youtube

Small scale vacuum frying machine |mushroom vacuum fryer for sale | vege...

Capacity:10kg/h-30kg/h wechat/whatsapp:8613213203466 [email protected] http://cnyazhong.com/products/80-Type-Vegetable-And-Fruit-Vacuum-Frying-Machine.html

#small scale vacuum frying machine #mushroom vacuum fryer for sale #vegetale and fruit crisps vacuum frying line #vegetable and fruit chips line

0 notes

one-night-story · 6 years ago

Text

Echoes of You (Spike Spiegel)

A/N: The formatting on this is h e l l. But when nostalgia slaps you and says “Fall in love with Spike Spiegel again.” You do as it’s says. Thus this

Roman Holiday had changed who she was so many times she didn’t remember who she was when she started. She’d been a drug lord, a spy, an informant, a bounty, a runaway. But these days, with blue and purple hair and a coat large enough to hide a pistol, she settled on being a ghost among the streets, listening and picking up information as she went. She found herself on Mars, mourning friends and paying dues. She was going to have to disappear again soon. But first, she needed food, scissors, and some hair dye; though she was uncertain what color. She tried walking into a convenience store when she ran into someone.

“Sorry about that.” The guy said. From that one comment Roman almost got whiplash. That voice shouldn’t be talking to her. That voice should’ve been dead. If not from the first time, then definitely the second time. She looked up at him and sure enough it was him. Spike Spiegel in all his blue suited, disheveled glory. And he looked just as shocked to see her. “Ro-?” He didn’t get to finish her name because she took off, sprinting in the opposite direction as fast as she could. He of course went after her, he always would, and she scaled a building to get to the roof. She pulled her pistol and waited for him to catch up.

“Who are you?” She asked.

“Ro don’t do this.”

“Tell me! Stop playing cruel tricks and just tell me!” She yelled. It couldn’t be him, it shouldn’t be him.

“Roman, it’s really me.”

“Bullshit, you died.”

“I didn’t,”

“Then you died again.”

“I’ve had worse.” He said with his trademark lazy smile. Roman almost let up at that. He still knew her weak points.

��Gimme the word.” She said, lowering her gun but not putting it away. He furrowed his brows and then figured it out.

“Lily.” He said. Roman lowered her pistol entirely and put it away. Her flower of choice. Julia had roses, she had lilies. Her whole form softened, though she was far from the Roman he used to know. Spike took a step forward to see if she’d let him and sure enough, she didn’t move. “It’s good to see you Roman. Glad to know you’re still picking up information.” He said. Roman shrugged and sat down, still keeping her distance.

“Nothing better to do on this dirt rock. You know you threw the whole operation into chaos, right? There’s a power vacuum with at least seven people trying to fill it.” She said. Spike sat across from her, a little closer than she would’ve liked, but she allowed it. She chalked it up to some primal part of her brain still wanting to keep him as close as she could. He pulled a cigarette from his pocket and stuck it in his mouth.

“What’s next for you then? Figure you’re not gonna stick around for that mess to sort itself out.” He said as he fished out a lighter and lit the cigarette. He took a drag and offered it to Roman. She took it and copied the movement. She never smoked unless she was with Spike. Again, she chalked it up to that primal part of her brain that was still 13 years old and hoped that she still stood a chance against a far prettier half-sister.

“I cut my hair, redye it and catch a flight out of here. I’m thinking Ganymede. Or the asteroids. Hell, I could go be a small fry in Tijuana.” She said.

“And what color will it be this time?” He asked. Roman’s mood was usually determined by her hair. She changed it with regimes, mood, the music she was listening to that month, and sometimes when she felt she had no control of anything. He watched as she thought over her answer.

“Red. Probably. Or pink. Julia always thought I’d look good with pink.” She said muttering the last part.

“You would.” He said. Roman tried to not flush to the color in question, but she never did take compliments well. “I remember she was constantly trying to push you out of the shadows.”

“I like the shadows. No one judges me there. I’m useful there.” Roman argued. Spike chuckled and took a drag from his cigarette. The motion was repeated when he passed it to her to take a drag.

“Maybe, but you have no reason to stay there. Unless you wanna start working for the police.” He said.

“I could be a bounty hunter.” She said with a shrug.

“Oh no, I don’t think I could have you competing for my dinner money too.” He said with his trademark smile. Roman laughed at his comment, a real laugh. Something she hadn’t done in a while. As she laughed, Spike watched her. Her face was lit up by the beginnings of sunset and neon. Her and Julia had no personality similarities, but sometimes they did have physical ones.

“I haven’t done that in forever.” She said when she finally calmed down. Spike smiled at her. She seemed lighter now, more at ease. It was like the laughter fit had locked her into a time machine and she had shed so many years of cynicism with ease. “What about you? What becomes of the great Spike Spiegel? Now newly undeceased again.” She asked. Spike thought it over. He wasn’t certain. He didn’t know if he could go back to the Bebop. But he didn’t know any other way of life. Maybe just him and Jet could strike out again. Maybe he needed to go forward. Maybe he needed to disappear.

“No idea. Maybe dye my hair and change planets.” He said. Roman rolled her eyes.

“Hey, don’t steal my one thing.” She said. Spike chuckled and actually gave her a genuine smile. They were silent for a minute, casually passing the cigarette between themselves. For a moment they felt like teenagers again, sharing cigarettes and sharing a moment of uncertainty. At least that’s how Roman always felt in moments like these. Until finally she broke the tension.

“Annie told me you came to see her.” She said as she looked down.

“Yeah. Thought I might finally kill him.”

“Ignored my bounty then.”

“Always did. Whenever it came up, no matter what the price, no matter what name you were under. I wouldn’t do that to you Roman.” He said. It felt like a whisper on the wind. Like if he said it any louder, he’d lose her like he lost Julia. Roman leaned into this, allowing one of her knees to knock into his. She needed this. She needed him. Outside of just that primal part that told her she was once 13 and crushing on the one person in the whole galaxy she couldn’t have.

“I look at you and I think… god what have we done with our lives? And what did it get us?” She said with what Spike could only describe as the truest form of sadness he’s ever seen from her. Roman Holiday kept all her cards close to her chest until one day, she’d die. But now? He felt like he was peering through a brick in her wall. “I loved my sister more than anything in this life. And I chose her happiness over mine, time and time again.” She scoffed and leaned back on her hands. “God I can’t believe I’m saying this.”

“What?” He asked. He wasn’t sure what was coming next, but curiosity killed him to know.

“A million years ago, she said to me “this one’s mine.” So, I stood by.” She said. “And I knew I shouldn’t do anything, I should just leave and pretend I never met you. But Julia,”

“She was too kind for that.” He said as his brain was slowly putting the pieces together. He had always wondered when they were kids, even before Roman became a shadow figure, why she always seemed to fall into that point, even when Julia brought her out, or when he tried to talk to her. But now he got it. She’d been hiding pain this whole time.

“I should go.” She said. She stood up and dusted herself off. Spike stood up as well and grabbed her wrist before she could go anywhere.

“Don’t disappear again.” He said. Roman looked down at her beat up shoes, trying to hide what had just come to pass.

“You can’t ask that of me.” She said.

“Ro, you’re all I’ve got left.”

“And who’s fault is that?” She snapped. Spike wanted to get offended. But he remembered an incident when they were younger, where he’d gotten too close and she’d snapped, and he retaliated. They didn’t speak for a month. Not until Julia forced them to, and not until after he’d brought her lilies. He sighed and plucked the nearly burnt out cigarette from his teeth and passed it to her. She took a drag and then stomped it out. She was still looking down at it when Spike brought her face to look up at him. Roman unintentionally leaned her cheek into his hand, blinking at him a couple of times.

“I won’t let this be the last time I see you Roman.” He said. Spike, at his core, was a deeply sentimental person. He couldn’t lose Roman. She reached up and brought his face to hers, giving him a small, soft and what Spike could only describe as a ghost of a kiss. Like she was afraid of what fully kissing him would mean. He kissed her cheek in turn, letting it sit there a little longer than either of them expected. When they separated, they put the distance back between them. Once again, afraid of what the closeness would do to them. She tossed him a comm unit she had pocketed off some guy and he caught it with ease.

“Call that ship of yours.”

“Wouldn’t that be going backward?” He asked.

“One step backward to go miles forward? I think it’s worth it. Call them Spiegel.” She said. Spike nodded.

“Remember, pink.” He said. Roman gave him a small, soft smile and nodded.

“See you Space Cowboy.” She said as she ran off the edge of the roof, scaling down the building to go buy some scissors, some food, and some pink hair dye.

#spike spiegel #cowboy bebop #spike spiegel imagines #if that’s even a thing #cowboy bebop imagines #in which em writes

36 notes · View notes

komodo-bros · 6 years ago

Text

((More CB cast thoughts part 2. This time with the bandicoot family, their pets, and aliens.))

((Warning: More walls of text. Only one instance of mild language.))

Bandicoots

Crash

Joe: Very annoying and loud. Joe’s still not over losing that one battle during the second game for personal reasons. He wants a rematch to show this bandicoot who’s the strongest around these islands.

Moe: Needs to stop playing loud rock music so he can sleep in peace. Other than that, he isn’t that bad to be around, if a bit weird.

Coco

Joe: Is jealous of how much she accomplished for her small age. Yeah he may have found treasure, but that took time and help from his brother. Meanwhile, she already knows how to build machines, master martial arts, and hack into Tropy’s extremely complex time machine. He wonders if she’ll be able to find holy grail with how smart she is.

Moe: Easily impressed by her fighting skills. Maybe one day they can have an arm wrestling match.

Crunch

Joe: On a scale of Tiny to Roo, he fits somewhere between Koala Kong and Moe. Not super dumb, but would probably fall for simple pranks.

Moe: Yes! Another tough dude he can fight against!

Tawna

Joe: Isn’t sure what to think considering he’s never seen her around. Heard rumors that she might be Pinstripe’s lover and/or a close friend of Brio’s. If either are true, he’ll know exactly what sort opinion he should form on her.

Moe: Has no clue who she is.

Fake Crash

Joe: Looks like if Crash got hit with frying pan a hundred times and ate a whole grapefruit. He’s only ever seen him dance around in the most hard to reach places. Weird freak.

Moe: Gets excited every time he spots him. It’s like finding Bigfoot in the dense forests of Alaska.

Pets of the Bandicoot Family

Polar

Joe: Who thought it was a good idea to bring this ugly abomination to the islands? That thing is gonna grow up to eat everyone and everything before swimming to the southern Antarctic for some tasty penguin chow. Also, it looks ugly as sin.

Moe: A cute little guy.

Pura

Joe: Great, another meat eating pet. He thinks about planning an emergency food storage in case this disgusting feline eats all of the birds and fish.

Moe: Another cute critter.

Baby T

Joe: Ok, this is ridiculous. One has to wonder where the bandicoots keep getting these baby animals from. They should get an elephant calf for all he cares. Speaking of the dinosaur itself, it’s appearance is awful and should be sent back to the Cretaceous period it came from.

Moe: The best of the three. He wants to give this little dino snuggles and ride upon its back like a horse.

Aliens

(UPDATE: This used to be only Oxide and Trance. Now that its confirmed that all of the nitro kart aliens will be in the CTRNF, the brothers finally have a way to interact with them that was previously unavailable.)

Nitros Oxide (N. Oxide)

Joe: Considers this speed demon both a loser and a rival on the race tracks. After Oxide left earth for good, Joe has been practicing for many days and nights to better his driving skills. If by some chance the alien changed his mind and came back, he wants to be ready this time. He’ll take on Oxide, and show him that he has what it takes to race for the fate of this planet.

Moe: Only heard of him through his brother about how terrible he is. Not much else.

N.Trance

Joe: A repulsive creature that’s more atrocious than the singing voice of Cortex in the shower. He’d steer clear from him as much as possible with the utmost caution. His biggest fear is having Moe be captured by this rotten egg and being brainwashed to oblivion.

Moe: If he can eats raw livestock for breakfast, then he can eat this hard-boiled cyborg in just one gulp.

Emperor Velo XXVII

Joe: Great, another alien racer with a big ego that wants to destroy the planet. This is getting too ridiculous. At this point, he expects another one to just pop up right after this sour raisin loses.

Moe: Is that their uncle?

Zem

Joe: Doesn’t like the constant burping and how he has to listen to every detail about what this guy ate last Thursday. He might as well be one of Dingodile’s regular customers for how much he likes food.

Moe: Smells like re-fried beans.

Zam

Joe: It’s ugly, it’s gross, and it needs to be thrown into a fire.

Moe: Puppy!

Krunk

Joe: Reminds him of Papu Papu back on the islands. He does appear to be very territorial and hostile to outsiders like him since they’re from earth and such. The aggressiveness dialed back much to Joe’s surprise once he was told of an ancient prophecy involving himself and how it would affect Terra.

Moe: Wants to know why they have a statue of his brother even though he’s never been on this planet.

Nash

Joe: Does this jackass of a fish ever shut his stupid jaws for once? All he hears from his uproars are just a bunch of worthless nonsense that might as well be used as filler for dumb TV commercials. He hopes later on that this idiot dies of dehydration.

Moe: Is waiting for Joe to give him the signal to cut this dude into sushi.

Norm & Big Norm

Joe: Out of all of the aliens he’s had to put up with, these two seem to be the ones that he’d most likely to get along with. The smaller mime seems to know a lot despite not saying anything. The large one does all of the talking, and isn’t as big of an oaf despite the clownish appearance. Maybe they could share info with one another as a friendly exchange.

Moe: Norm reminds him of how emotionally reserved his brother can be at times while also being smart with all of those books. Big Norm is tough and supportive, getting in some arguments while also wanting the best for his little buddy. He’s even got some cool video games found only on Fenomena!

Geary

Joe: Hates how loud and obnoxious this clean freak can get. It’s like they were made with faulty parts found in a wasteland before being washed in a cement mixer and then dumped into a hot furnace. How else would it explain their erratic behavior of wanting to clean their dirt-covered robes?

Moe: The brush and vacuum tickles him a lot, reminds him of those cleaning roombas that people love so much.

Bonus

Penta Penguin

Joe: He’s seen penguins around the coastline before, but not this one in particular. There’s also this rumor that this little guy survived being toasted by Dingodile by punching the ever daylights out of him. Joe believes it to be false, thinking that the bird must be one hotshot to come up with a bogus story for people to hear.

Moe: Would protect at all costs and give plenty of hugs.

Yaya Panda

Joe: Only had a few races with her in the dense bamboo forests. Another racing rival of his, but he considers her more of a worthy opponent when compared with Pinstripe and Oxide. Other than that, he doesn’t think much else.

Moe: She sounds cool and amazing. Now if only he learned to drive a kart like Joe.

#Brains & Blades (Joe)#Brawn & Blades (Moe)#headcanon #character thoughts #character interactions #crash verse

3 notes · View notes

the-freshwater-experience · 7 years ago

Text

Gold Spot Pleco

Latin name: Pterygoplichthys joselimaianus

L-Number: L001/L022

Temperature: Optimally 25C, but will survive temporary sub zero temperatures.

Max Size: 12 inches (30cm)

Minimum Tank Size: 75 gallons

Optimal pH: 6.5-7.0 (but can be acclimated to pH above 8.0)

Introduction: The gold spot sailfin pleco is one of several species typically labeled as “common pleco” in the hobby, which includes P. gibbiceps, P. pardalis, P. mulriradiatus, H. plecostomus, H. punctatus, and many others. Do not confuse it with gold nugget plecos which are smaller and much pricier.

A few other plecos commonly found but are usually more accurately labeled include twig catfish, bristlenose plecos, clown plecos, rubberlip/bulldog plecos, royal plecos, etc.

“Common Plecos” To experienced hobbyists, the term “common pleco” usually denotes a commonly abused group of fish. Stores will often offer them as an “algae eater” that keeps the tank “clean”, sold while they are pinky sized. Many end up assuming it means they don’t need to be fed and will survive off algae, leftover food, and waste, and that they will stay the size of a pinky finger. This combined with its dirt cheap prices cause it to usually be among the first fish a newbie buys at the store.

Here’s the problem.

That little “tank cleaner” is a poop machine. I have a 75 gallon tank with 30 fish of various species and sizes, and I do not joke when I say that 90% of the poop I need to clean up comes from my L001 pleco.

Diet: In the wild, they are aufwuchs grazers. In captivity, they will eat only a few types of algae such as green(the light green fluffy stuff) and brown algae(diatoms). Those aren’t even big problems, most fish will nibble on it. The real problems tend to be black brush algae, staghorn algae, blue-green algae (cyanobacteria), green water (free floating algae) and green spot algae, and plecos will not eat them. Still, they aren’t terribly hard to feed. Soft vegetable matter like cucumber and zucchini slices are happily eaten, algae wafers can make up a good portion of the diet as well. Protein in the diet is required as well to an extent, and they will feed on pellets, frozen, or freeze dried foods. Mine will take an entire block of freeze dried tubifex as a treat. Most species also need to eat driftwood. If they are not fed well, they may attempt to suck on the slime coat of other fish, eventually killing them if successful. One last thing. Don’t even think about breeding cichlids if you have a pleco in the tank. They WILL eat the eggs no matter how aggressive the breeding pair is.

Size: Most of those species quickly become 1.5 foot long monsters. They don’t stay small and adorable. The idea that they get as large as the tank allows is a myth. Size actually depends on how much food you give and starving your pet is rather cruel.

Aggression: Depending on individual temperament, may harass other plecos and bottom feeders, and even some mid level swimmers. I originally kept my tropical L001 with coldwater goldfish (rookie mistake, I know). At the time, the goldfish were double his size but he would still ram them if they got too close to his food. It never hurt them too much although they were always missing scales from being rammed all the time. They could usually quickly swim away, but I can only imagine what he would do to a slower fish. It does seem to be phase though, two years later he no longer has those tendencies.

They are nocturnal. “Common” plecos are about as ongoing as plecos come, but if not used to your presence and day feedings, they will never come out of hiding during the day and you will not see them. That was my experience for the first 2 years.

The L001: With that said, I consider the species L001 to be a blessing to the hobby. They reach a max size at “only” a foot long, a trait shared with H. punctatus. It is much smaller than other “common plecos”. It is quite beautiful as well, with mute gold spots and squiggles over a dark chocolate body, a big sail-like dorsal fin, and a lyre shaped tail. Its also rather active. I assume this is why it has all but replaced other “common plecos” in my region. And while those new to the hobby are still putting them under a ton of abuse, that smaller size means they suffer much less. If you have a 75 gallon, this is a wonderful pleco to keep. If size is a problem, go for clowns, rubber lips, or bristlenose plecos, which stay much smaller. If plecos in general are a problem, but you still want an algae eater, silver flying foxes, siamese algae eaters, hillstream loaches, american flagfish, otocinclus ,mollies, and platies all work much better, though they have their own special needs.

Hardiness: Extremely hardy, built like a Panzerkampfwagen. Near impossible to kill by accident. The first time I kept L001 was as a little boy. I still remember the tiny, unheated, bare bottom 15 gallon goldfish tank I kept him in. I fed it nothing, but he hanged on anyways, somehow. When winter came, my dad put the tank outside despite my protests. He survived long into subzero temperatures, and only died when the water in the entire top half of my tank was frozen solid. They are heavily armoured as well and will put up with the most aggressive cichlids as long as they don’t fit in its mouth. Some YouTube videos show them capable of surviving some time with piranha even. This does NOT excuse mistreatment however.

Breeding: Sexing is very difficult, and can only be done through venting. Though pure speculation,I would think as well that the small burrs on the pectoral fins in adults would be slightly larger in males. Breeding is difficult as well, they must dig their own burrows into muddy river banks. You will need a pond for this. Fry will feed on algae wafers, aufwuchs, dehydrated eggs, etc.

Common Pleco Tank Scaping: You will need at least one cave large enough for it to fit into, otherwise they get stressed easily without somewhere to hide. Plants should be well anchored into substrate or floating, as they tend to get uprooted in pleco tanks, though I wouldn’t worry of plants being eaten. They seem to have no particular needs regarding current, as they can handle high current but do not seem to prefer either calm or flowing water over the other. You’ll want a good current to take care of the poop however. They will take any substrate. Just know that they will ingest sand if it is very fine, and will end up pooping out chunks of sand-filled poop that may be too heavy to vacuum up.

2 notes · View notes

newstfionline · 7 years ago

Text

After Irma, a once-lush gem in the U.S. Virgin Islands reduced to battered wasteland

By Anthony Faiola, Washington Post, September 12, 2017

CRUZ BAY, U.S. Virgin Islands--The Asolare restaurant is gone, practically blown off its cliff, along with its world-famous carrot ginger soup. The facade of Margarita Phil’s is a junkyard of yellow and vermilion planks. Multimillion-dollar homes and aluminum huts alike lie in ruins.

On the island of St. John, that was only Irma’s beginning. Once a lush gem in the U.S. Virgin Islands, a chain steeped in the lore of pirates and killer storms, this 20-square-mile island is now perhaps the site of Irma’s worst devastation on American soil.

Six days after the storm--some say several days too late--the island finally has an active-theater disaster zone. Military helicopters buzz overhead and a Navy aircraft carrier is anchored off the coast, as the National Guard patrols the streets.

The Coast Guard is ferrying the last of St. John’s dazed tourists to large cruise ships destined for Miami and San Juan, Puerto Rico. More than a few locals, cut off from the world with no power, no landlines and no cellular service--other than the single bar you might get above Ronnie’s Pizza--are leaving, too, some of them in tears.

The streets of Cruz Bay, the largest town of this island of roughly 5,000, were a bizarre tableau of broken businesses and boats on sidewalks. Beyond belief, the Dog House bar had not only a generator but satellite TV, and folks streamed in and out, some stepping over debris holding beers.

A drive up formerly picturesque mountain roads reveals a landscape of such astonishing devastation that it looks as if it were bombed. Entire houses have disappeared. Others are tilting on their sides. Horizons of waxy-green bay leaf trees on jade-colored hills have turned to barren wastelands, as if the world’s largest weed whacker had hedged the entire island.

“Hurricanes? We’ve been through hurricanes--lots of them. But nothing, nothing, like this,” said Jerry O’Connell, a Chevy Chase, Md., native turned St. John developer.

And that’s just damage from the weather.

In the days following the storm, lawlessness broke out--here and on other Caribbean islands. Thieves hit a string of businesses. Houses were burgled, entire ATM machines stolen.

In the information vacuum after the storm, rumors flew like Irma’s raindrops. Prisoners had broken free on nearby Tortola, in the British Virgin Islands, seized guns and formed armed gangs.

Left largely unprotected and with no way to call the police, some locals began sleeping in shifts. One local blogger, Jenn Manes, called for help on her island blog--help that finally arrived in force Monday. Others jumped on her for sullying the island’s name, because tough times can bring communities together, but they can also divide.

“I know some people were not happy with my telling the truth--that I was scared, that people here were scared,” said Manes as she lined up Tuesday to catch a Coast Guard boat off the island. “It doesn’t mean I won’t be back. We’re going to rebuild.”

On late Wednesday morning when Irma hit, the Virgin Islands, a haven for cruise ships and those in search of a good piña colada, were supposed to get lucky. A former Danish colony purchased by the United States in 1917, the small island cluster had had more than its fair share of cyclones. Their names read like a litany of salty villains: Marylyn, Irene, Hugo.

Irma was supposed to veer to the north, or so thought Joe Decourcy, a Canadian businessman who moved to St. John in 2001. Instead, the storm slammed the island at full intensity, its Category 5 winds of 150 mph racking it from coast to coast. Irma also hit neighboring St. Thomas, devastating the local hospital and homes and businesses across the island. In the U.S. Virgin Islands, only St. Croix was largely spared.

Decourcy, owner of Joe’s Rum Hut, holed up that night in the formidable villa of a friend. Even the multimillion-dollar home could not hold Irma back. They sheltered on the first floor after second-floor windows were sucked out, causing massive flooding.

“The pressure was insane. It felt like our heads were going to explode,” he said.

When the slow-moving storm cleared, Decourcy emerged with other shell-shocked locals to post-apocalyptic scenes of shattered homes, of cars, boats and sides of homes in the street. “We walked around like ‘The Walking Dead,’” he said.

A sailboat named Windsong had landed in the street in front of Joe’s Rum Hut. Islanders quickly banded together, he said, sharing food, supplies. But by Friday, the “vibe,” he said, “started to change.”

The island was virtually cut off. No cell reception. No power. No WiFi. It also meant there was no way to call the island’s police, and some began to realize it.

Friday morning, Decourcy arrived to start cleaning up in earnest, only to discover the chains to the bar had been cut by bolt cutters. Inside, the registers were smashed open, the safes ajar. He had banked the bar’s cash before the storm. But who knew what else was missing--he did not have the stomach to do an inventory.

At least four other businesses in a mall he runs also were hit. A gas station was robbed, as was Scoops, the island’s ice cream parlor. The burned-out husk of an ATM and safe, which thieves apparently tried to open with a blowtorch, sit in the town’s police station.

Many residents were outraged it took so long for the National Guard to arrive.

“No structure, no police presence, no National Guard,” Decourcy said. “It got really tense, to the point where business owners were asking, ‘How do I get firearms? How do I get off the island? Are they coming for us?’ I mean, this is supposed to be U.S. territory. And yet people were just running around breaking into residences and stores.”

Devida Damron, 38, a 10-year island resident who works at the local veterinary clinic, was leaving St. John on Tuesday with her boyfriend and her dog, French Fry. She said she saw a man with a machete in the street Friday yelling, “It’s looting time.”

At the same time, a cluster of do-gooders, mostly launching from the Puerto Rican coast, were starting to ferry the old and infirm off St. John. Nils Erickson, a 42-year-old Gaithersburg, Md., native and part time St. John resident, rushed down Friday after he began hearing pleas from islanders on a Facebook page.

“People were begging for help,” he said.

With the aid of a local boat company, a GoFundMe account and credit cards to finance the rest, Erickson began running supply mission and evacuations. Since Friday--three days before large-scale official efforts--they managed to get 600 people off the island.

So many boats came to aid that the locals began to call it the “Puerto Rican Navy.”

“It was our own Dunkirk,” said Sgt. Richard Dominguez of the Virgin Islands Police Department. “They took their own boats before official means were available. They didn’t wait.”

Kenneth Mapp (I), governor of the U.S. Virgin Islands, insisted in a telephone interview that there had been no pillaging at all on St. John, despite evidence to the contrary.

The citizens here are pulling together. The Dog House is offering free food. Meaghan Enright, 34, a marketing manager on the island who suddenly finds herself jobless, has found a new reason for being the de facto relief organizer.

“St. John has a singular ability to pull together in a crisis,” she said.

#Hurricane Irma #US Virgin Islands #St. John USVI

1 note · View note

sweetcomputerface-blog · 6 years ago

Text

Fried Pellet Snacks Processing Line

In recent years, with the rapid development of food industry, fried food has been widely involved in children’s food, fast food, meat filling food, frozen food, microwave food and pasta products and many other fields. With the continuous improvement of food frying technology and the continuous expansion of production scale, the frying equipment is also developing towards industrialization, serialization and intellectualization. Among them, the typical continuous fryer has developed from the simple type in 1980s to the modern intelligent type; the breadth of frying is 250, 400, 600 and 800 m m, the length of frying is 2, 5, 4, 6 and 8 m, and the heating methods adopted are electric heating, gas heating or coal burning. Intermittent fryers are also developing in the direction of oil-saving, energy-saving and environmental protection, with the emergence of oil-water integrated structure fryers and so on.

Frier is the key equipment of food frying processing. According to the air pressure during frying, it can be divided into atmospheric pressure fryer and vacuum fryer. Atmospheric fryers are generally open and widely used. According to the way of frying, it can be divided into continuous fryer and intermittent fryer. According to the added liquids in food processing, it can be divided into traditional fryer and water filter fryer. In addition, there are special fryers specially designed for a particular kind of material.

Characteristics: 1) Continuous fryer can use salad oil, peanut oil, rapeseed oil and palm oil according to the needs of frying materials. It can be used for fried meat pies, rice cakes, potato cakes, various mixed cakes, French fries, potato chips, fish balls and meatballs. 2) The traditional continuous fryer adopts the device of external filtering and circulating oil circuit, which makes the oil heated by heater in the flow of uniform circulation in the main oil tank, so that the temperature of oil can rise uniformly and steadily. In addition, when the circulating oil passes through the double-layer (thick and fine) filter screen of the auxiliary tank, it clears the large and small particles residue in the oil, ensures the cleanliness of the oil, thus keeping the fried materials clean at any time.

3) The structure of traditional continuous fryer is concise and reasonable, and its function is advanced. Double mesh belt stepless speed regulation ensures not only the different frying time of frying, but also the smooth heating and transportation of frying at 2-3 cm below the oil layer. The cover can be lifted and lowered conveniently by using gantry frame and lifting mechanism, which is convenient for frying food.

Fried Pellet Snacks Processing Line:

Working principle:Water filter fryer is designed based on the principle of different proportion of oil and water, incompatible with each other and automatic stratification. The tank is equipped with high temperature oil layer (heating oil layer), buffer oil layer (filtering oil layer) and water layer (sedimentation layer). The debris falling from the explosive material falls into the water layer through the buffer reservoir before carbonization in the high temperature reservoir, and is discharged regularly by the slag discharge outlet. The residue floating on the surface of hot oil is filtered out after it enters the filter tank driven by the hot oil circulating pump. In addition, because of the buffer layer, the one-time fuel consumption is twice as much as that of the same breadth fryer, but the actual fuel consumption of the material is only 70% of that of the same breadth fryer.

Structure:The structure of the water filter continuous fryer is basically the same as that of the standard continuous fryer. It only adds water layer to the tank, which is more complex. It is mainly used in the production line of large food processing enterprises to realize mass production. The structure, working principle and characteristics of a small intermittent water filter fryer are described in detail below.The lower part of the side wall of the oil tank is provided with an oil discharge outlet and a drainage outlet.

Processing Line:Working Principle:Before use, water is poured into the tank, the water level does not exceed the central position of the oil mark, and then into the oil. The different proportion of oil and water and their incompatibility make oil and water stratified. The heating tube is used to heat the upper oil, and the heat sink is used to block the heat transfer downward, which reduces the disturbance of the upper fried food and the lower oil layer when the frying oil turns over. The control panel is equipped with intelligent instruments, which can automatically control the oil temperature and keep it in a suitable range.

Characteristics of -type batch fryer: The structure of central heating and oil-water mixing can increase heating speed, save energy and oil, and fry all kinds of food at the same time. In the process of frying, because of the proportion relationship between vegetable oil and animal oil, the animal oil leached from fried meat food naturally sinks into the lower layer of vegetable oil, so the working frying oil in the upper and middle layer is always kept pure. It can fry all kinds of food at the same time, without cross-flavor, effectively reduce the degree of oxidation of frying oil, and inhibit the increase of acid value.Residues can be removed in time to achieve self-cleaning, which is one of the reasons why the oil remains pure. Because of the automatic control of oil temperature and water temperature, the oxidation degree of frying oil is effectively reduced (i.e. the oil is not easy to paste), the structure of traditional frying equipment is completely changed, and the disadvantages of traditional frying pan are fundamentally overcome. The fried food not only has good color, fragrance, but also has clean and beautiful appearance, which improves the quality of products. It is widely used in hotels, hotels, fast food restaurants, hostels, troops, colleges and enterprise canteens, etc.

Working Principle and Structure of Oil-Sprinkled Frier: Oil-sprinkled fryer is suitable for low-temperature fried food, such as chili oil. This kind of material needs lower oil temperature, and if the oil temperature is too high, it will fry paste. Therefore, it is not possible to use mesh belt type continuous fryer or water filter type fryer. At present, most of the materials such as pepper are fried artificially. There are some problems, such as low productivity, easy to fry paste, and workers are often choked by spicy fumes. Based on the characteristics of pepper and other materials, a specially designed oil-spraying fryer can be used.

Working Principle: When the oil-spraying fryer works, First, the paver evenly spreads the fried food (such as cut chillies) on the screen. At the same time, the heated frying oil flows into the oil pipe from the oil tank under the action of the oil pump, and is sprayed onto the screen through the oil-spraying pipe. Because the screen rotates under the drive of the reducer, the fried food is processed by frying. The frying oil injected into the sieve is flowed into the oil receiving pan through the hole of the sieve, then filtered through the oil return pipe and the filter funnel, and then returned to the oil tank for recycling.

Characteristics: 1) The contact time between the frying oil and the food to be fried is short, so as to ensure that the food to be fried will not be fried. 2) When fried pepper and other materials, the fume is especially pungent and pungent, which is harmful to the respiratory system of processors. Therefore, there are smoke exhaust devices on the top of the screen and the top of the fuel tank, so as to ensure that the operator’s body will not be harmed. 3) The oil temperature of the material after frying will decrease, but it can be recycled after returning to the tank for heating, saving oil and making full use of heat energy.

Fried food is one of the traditional foods in China. It is loved by people because of its crispness, delicious aroma and appetite promotion. However, the hazards of food processed by traditional frying methods, as well as the energy and energy consumption of fryers, have also attracted widespread attention. Therefore, the development and improvement of frying technology and fryer should focus on solving the above two problems.

1) Green frying should be advocated to reduce the production of acrylamide and other toxic substances in fried food. In terms of frying methods, vacuum frying technology is adopted as far as possible; in frying equipment, water filter fryer and vacuum fryer are mainly used. In the future, the research and development of vacuum frying technology and oil-water mixed frying technology should be further strengthened, as well as the improvement of related fryers and the research and design of new practical frying machines. 2) At present, most of the existing fryers are mainly in the form of electric heating,the increasing tension in the use of electricity poses new challenges today; in addition, most of the oil after processing is naturally cooled, it needs to be reheated in the next processing, In the future, we should strengthen the improvement, design and development of gas-fired and coal-fired fryers. In the effective use of energy, frying machine design as far as possible to consider the installation of insulation devices, so that the hot oil after processing can be heat preservation, reduce energy loss.

Fried Pellet Snacks Processing Line

0 notes

howtofindthemoney · 5 years ago

Link

Buatan Guna Indonesia

0 notes

indigo-ra · 6 years ago

Text

Ra of the Indigo Spectrum

So. I have a burning question. Sometimes I comb through pondering my existence and I end up with some questions that keep me up at night. Today My question was simply “Does the sun rotate?” I assumed it does, only because all the planets in our solar system do, AND because it’s what spheres seem destined to do. I googled and learned that, our sun, indeed does rotate, but at different speeds (slower at the poles and faster at the equator) because it’s a gas. Then, I had a moment:

“The Sun is a gas?” I thought. Now before you go getting all high and mighty about shit that’s universally known, Let me just let you know why this was hard for me to understand. I thought the sun was like lava, mostly metal and swirling around like the Earth’s core. Gas, made me confused because #1: How the fuck is it still burning? #2 How the fuck is it burning in the first place, in a vacuum? Then I went on to think, everything that burns, has an energy source; even trees need light and water, so what does the Sun eat/consume/burn? So I did what anyone blessed with hi-speed broadband connection would do and Googled the shit. So from what I understand The Sun is fusing Hydrogen into Helium to sustain its burn. I didn’t know you could make elements into other elements by just merging the nuclei and sharing electrons.

I’m sure I learned this in school at some point, but see how simply I Explained that in 2 seconds? I’m sure the chemistry teacher found a way to bore my ass to sleep in 45 minutes explaining that. Simple as it sounds, that’s pretty fucking metal. Like how the fuck do you even do that? And now people can do that too!!!!! So if I understand this correctly the Sun is burning hydrogen and producing helium at its core... so my next question, (after even still struggling with the fucking improbab-impossibility, yet, FACT, that its BURNING in a vacuum) - was where the hell is it getting the Hydrogen from? I figure space isn’t as empty as it seems. Hydrogen is like, the most common element which is why it’s 1 on the periodic table, right? Also, things probably fall into the sun all the time- comets, meteors, and other space junk, which then made me think “Well are they randomly falling in by chance or is the sun snagging them like a frog catches a fly? OR were they thrown, OR are they like Evil Kaneval comets that didn’t make it out of a daredevil stint?” The Buddha pinches the bridge of his nose in either impatience or amusement and takes a deep breath before attempting to explain once again in parables. I think “I wish I could just ask somebody, but I’m sure Neil Degrasse Tyson is too busy to answer my emails.” SO in the end, I’m wondering is the star is alive itself or if it is a machination that is being consciously controlled by someone. If you think it’s neither, just a big impossibility burning at random in the sky I’m gonna assume you’ve also never been popped by hot ass grease while you were attempting to fry chicken. Why? You ask. Because June 7, 2011 this happened.

youtube

Just for scale, this is how close we are:

You saw that shit, right? And solar flares happen all the time, yet they NEVER happen in OUR direction, AND if they do, they never affect our shit! That ONE grease pop coulda obliterated the entire solar system up to Mars (with radiation alone), yet it didn’t and it hasn’t. We didn’t even know about it. Anybody willing to dismiss that as luck or chance should be shot directly into the sun. I checked the news for June 7th, 2011, thinking at LEAST some heat waves were happening or maybe somebody went batshit insane and turned into a caveman or some weird shit. Nope. Nothing came up, including the temperatures. So if it is a living thing, I’m curious as to how it be. I know that’s a weird way to say but if the sun asked me “How are you?” I would reply. “I am meat person and I burn calories to breathe oxygen.” So I try to imagine that conversation: “Sun, how are you?” I understand(ish) the burning of hydrogen but in a vaccuum, how? I feel like the sun was just shrugging, like either “IDK” or “I never thought about it before” or “It’s too much for your small fragile meat brain, you need to just be one to know.” That’s IF it’s ALIVE, mind you. There is also the possibility that it is either a mechanism or a machine. Allow me to explain the difference. A Mechanism is a machinated device that serves one purpose. For example:

There is no programming involved in mechanics, just off and on (which coincidentally is the origin of programming in the latter e.g. Machine). But after witnessing that eruption I thought “Well there is at least a little bit of programming involved IF it isn’t simlply alive and just consciously choosing not to hurt us like we choose not to hurt tiny kittens.”

Either way. Somebody is watching. But who is it? You might say “Well, God!” Um, well, possibly. But that’s kinda basic. I wouldn’t think God with the big G would be manning one lamp, like come on now. He would delegate that task to, like, a Dominion General that is responsible for this system. But who is that?

#Who is your God now?

0 notes