Equipping the Kitchen in This Chapter, Students Learn How to Equip a Kitchen for Effi Ciency and Good Work fl Ow

Total Page:16

File Type:pdf, Size:1020Kb

Equipping the Kitchen in This Chapter, Students Learn How to Equip a Kitchen for Effi Ciency and Good Work fl Ow CHAPTER 21 CHAPTER 21 Chapter Overview Introduce the Chapter Equipping the Kitchen In this chapter, students learn how to equip a kitchen for effi ciency and good work fl ow. Students examine what to consider when selecting kitchen components, cabinets and countertops, and fl ooring; explore safe electrical systems; learn how to shop critically for appliances; and study the proper use and care of kitchen tools and equipment. Build Background Ask students to name the basic kitchen tools and equipment that are essential to a kitchen. Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary but might include using small appliances and tools for cutting, mixing, bak- ing, and cleaning up. Discussion Ask students: How can the design of a Writing Cause-and-Effect kitchen help to increase effi - Activity Paragraph ciency? (Answers will vary but may include: If a kitchen Disorganized Kitchen What makes a kitchen has an adequate amount of Aorganized? What are the consequences if a kitchen space, it will be easier to per- is disorganized? Write a cause-and-effect paragraph in form tasks.) which you explore kitchen disorganization and its con- sequences. The disorganization will be the cause, and the consequences will be the effect. Activate Prior Writing Tips Follow these steps to write a cause-and- Knowledge Writing Activity effect paragraph: Explore the Photo A well- ● Describe a cause and explain its result, or effect. equipped kitchen has plenty of ● Use detailed, specific language. work and storage space. How Cause and Effect can you make the most of your ● Explain why the effect results from the cause. Paragraph space? 314 Unit 5 This activity prompts students Kitchen Basics to write a cause and eff ect paragraph that describes one form of kitchen disorganiza- tion and its consequences. CLASSROOM Solutions Cause-and-eff ect paragraphs Print Resources Technology Resources essentially show how one thing leads to another. A stu- Student Edition Presentation Plus! provides visual Teacher Wraparound Edition dent may choose to write teaching aids for every section. Student Activity Workbook about how stacking glasses Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. one on top of another can Annotated Edition result in breakage. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 314 resources in one convenient package. Reading Guide CHAPTER 21 Before You Read Preview Skim through the chapter. As you skim, think about how your FOCUS home kitchen is equipped. What makes it easy or difficult to use? Bell Ringer Activity Read to Learn Academic Key Concepts Identify Effi cient Standards ● Explain the items that make up a work triangle. Design ● Describe factors to consider when selecting kitchen Obtain catalogs or maga- components. English Language Arts zines that contain a variety of ● Contrast a warranty and a service contract. NCTE 4 Use written language kitchen designs, components, ● List three large kitchen appliances and nine small kitchen to communicate effectively. and appliances. Distribute appliances. the catalogs and magazines ● Describe seven common types of cookware. Mathematics to students, and ask them NCTM Number and to list the options that they Main Idea Operations Compute flu- would include to make a D In a well-designed and equipped kitchen, you can store, ently and make reasonable prepare, and serve foods with ease. estimates. kitchen more effi cient. Then NCTM Measurement Apply ask students to explain why Content Vocabulary appropriate techniques, tools, they would include each ■ work flow ■ credit and formulas to determine item. Ask volunteers to share ■ work center ■ down payment measurements. their ideas with the class. ■ work triangle ■ principal Science ■ peninsula ■ interest N NSES B Develop an under- C ■ island ■ annual percentage rate (APR) standing of interactions of L ■ ■ Preteaching universal design finance charge energy and matter. B ■ grounding ■ heating unit Vocabulary ■ task lighting ■ convection oven Social Studies Ask students to write one sen- ■ EnergyGuide label ■ cookware NCSS VIII A Science, Tech- tence that uses at least two of ■ warranty ■ bakeware nology, and Society Identify the content vocabulary terms. ■ service contract and describe both current and historical examples of the Graphic Organizer Academic Vocabulary interaction and interdepen- The graphic organizer is ● assess ● versatile dence of science, technology, also on the TeacherWorks CD. and society in a variety of Graphic Organizer cultural settings. (In one circle, students should Use a graphic organizer like the one below to compare and list qualities that are unique NCTE National Council of contrast glass and enamel cookware. to glass cookware: breaks eas- Teachers of English ily, may need a wire grid if BOTH NCTM National Council of used on electric cooktop, some GLASS ENAMEL Teachers of Mathematics NSES National Science only cooktop-safe, some only Education Standards oven-safe, holds heat, does NCSS National Council for not conduct heat well, easy to the Social Studies clean, do not subject hot pan to cold temperatures. In the other circle, students should Graphic Organizer Go to this book’s list qualities unique to enamel Online Learning Center at glencoe.com cookware: chips easily, dish- to print out this graphic organizer. washer safe. In the area where the circles overlap, students Chapter 21 Equipping the Kitchen 315 should list the similarities between glass and enamel cookware: attractive, can be used for cooking and serving, Reading Guide use nonabrasive cleaners and nylon scrubbers.) Before You Read N NCLB connects Point out to students that, in addition to D Develop Concepts C allowing you to store, prepare, and serve Main Idea Ask students: Do you think that L academic correlations foods with ease, a well-design kitchen can a well-designed kitchen can infl uence your B to book content. help keep you organized and make the best food choices? (Answers may include: A well- use out of the tools, equipment, and space designed kitchen functions well, and accom- you have. modates your needs. You will be less willing to use a part of your kitchen if it is poorly designed. This will affect choices you make about which foods to prepare.) 315 Kitchen Design The Work Triangle CHAPTER 21 The arrangement of the three main work Basics centers in a kitchen forms the work triangle. A well-designed kitchen is organized for effi- Each work center is one point in the trian- TEACH ciency so that you get the most from your time gle. For an efficient work flow, the distance and effort. An efficient kitchen starts with a floor U1 between any two centers should be between Discussion Starter plan that promotes the work flow. In a kitchen, 12 and 26 feet. The work triangle should be work flow is all the steps involved in removing away from through-traffic, the path of people Sizing Up Kitchens Ask stu- food from storage, preparing it, and serving it. dents: Do you think kitchen walking from one room to another. size can affect the quality and When one person works in the kitchen effi ciency of the foods you Work Centers alone, the work triangle can be compact. If people share kitchen tasks, additional work prepare? How might a larger Kitchens are organized around work cen- kitchen be more effi cient for space is useful. For example, a second sink ters. A work center is an area designed for lets one person scrub vegetables while another some people but not others? performing specific kitchen tasks, such as (Answers will vary but may washes dishes. This arrangement might create chopping vegetables or washing dishes. A adjacent or overlapping work triangles. include: Kitchen size can affect well-designed work center has the equipment the quality and effi ciency of you need to do a task, plus convenient and Kitchen Plans the foods you prepare. If, for adequate storage and work space. example, you have multiple A typical kitchen has three major work A kitchen’s floor plan determines its work cooks in the kitchen, and your centers: triangle. The four most common floor plans kitchen design is not capable are shown in Figure 21.1 and described here: of accommodating more than Cold-Storage Center The focus of the cold- One-Wall Small kitchens often have a one- one cook, you may have too storage center is the refrigerator-freezer. Plas- wall plan, with all three work centers on one little counter space to prepare tic storage bags, food wraps, and containers wall. Kitchens with a one-wall plan often have certain foods, or preparation for leftovers might also be stored here. limited storage and counter space. could take longer. If, on the Sink Center The sink center is the place to other hand, you live alone, a do tasks that require running water, includ- L-Shaped Kitchens with an L-shaped plan larger kitchen might be ineffi - ing cleaning fresh fruits and vegetables, drain- have work centers on two connecting walls. cient, causing you to run back ing foods, and washing dishes. Dishpans and This layout keeps through-traffic away from and forth to retrieve ingredi- other cleanup supplies should be stored in this the work flow. ents and kitchen tools from U2 area. The garbage disposal and dishwasher are Corridor Kitchens with a corridor plan have opposite ends of the room.) also part of the sink center. work centers on facing walls. This design is Cooking Center The cooking center includes convenient for a single cook. If doorways are U1 Universal Access the range, small cooking appliances, and located at opposite ends of the kitchen, how- Visual Learners related tools. Pots and pans, cooking tools, ever, through-traffic can be disruptive. Assess Workfl ow Ask stu- and possibly canned and packaged foods are U-Shaped Kitchens with a U-shaped plan dents to think about the design also stored in the cooking center.
Recommended publications
  • Troubleshooting Decorative Electroplating Installations, Part 5
    Troubleshooting Decorative Electroplating Installations, Part 5: Plating Problems Caused Article By Heat & Bath Temperature Fluctuations by N.V. Mandich, CEF, AESF Fellow Technical Technical In previous parts of this series, emphasis was given The fast-machining steels must then be carburized to troubleshooting of the sequences for pre-plating or case-hardened to obtain a surface with the hardness and electroplating over metals, Parts 1 and 2;1 required to support the top chromium electroplate. the causes, symptoms and troubleshooting for Case hardening is the generic term covering several pores, pits, stains, blistering and “spotting-out” processes applicable to steel or ferrous alloys. It changes phenomena, Part 3;2 and troubleshooting plating on the surface composition of the top layer, or case, by plastic systems, Part 4.3 Here in Part 5, causes and adsorption of carbon, nitrogen or a mixture of the two. some typical examples of problems that occur in By diffusion, a concentration gradient is created. The electroplating as a result of a) thermal, mechanical heat-treatments and the composition of the steel are surface treatments, b) the metallurgy of the part to additional variables that should be addressed and taken be plated or c) effects of plating bath temperature into account in the electroplating procedure. on plating variables and quality of the deposits When discussing the effect of heat-treatment on are discussed. subsequent electroplating processes it is necessary to zero in on the type of heat-treatment involved. We Nearly every plater has at one time or another had the can defi ne the heat-treatment process as changing the experience of trying to plate parts that simply would characteristics of the parts by heating above a certain not plate.
    [Show full text]
  • Chapter 9 Interactive Quiz
    Name Date Guide to Good Food © 2015 Chapter 9: Kitchen Utensils—Interactive Quiz Questions 1. Which measuring tools are used to measure small amounts of liquid and dry ingredients? A. Dry measures. B. Liquid measures. C. Measuring spoons. D. Mini measures. 2. Which tool would be used to blend shortening with flour when making pastry? A. Bent-edged spatula. B. Pastry blender. C. Sifter. D. Whisk. 3. The type of thermometer that is used to keep track of the temperature at which perishable foods are stored is a(n) thermometer. A. food-storage B. instant-read C. oven-safe D. refrigerator-freezer 4. Which tool is used to snip herbs, trim vegetables, and cut dough? A. All-purpose cutter. B. Kitchen shears. C. Paring knife. D. Peeler. 5. The kitchen knife that is considered the most versatile and is used for chopping, dicing, and mincing fruits and vegetables is a knife. A. carving B. chef’s C. slicing D. utility 6. Which tool has a round cup attached to a handle and is used to serve punch and soup? A. Baster. B. Colander. C. Ladle. D. Strainer. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. What is a disadvantage of stainless steel as a cookware and bakeware material? A. Can rust and retain food flavors. B. Does not distribute heat evenly. C. Is susceptible to scratches, dents, and detergent damage. D. Reacts with food and forms poisonous compounds. 8. Which of the following cookware would be the best choice for heating soup in a microwave oven? A. Ceramic casserole with a stainless steel band around the edge.
    [Show full text]
  • 2013 Culinary Arts Mississippi Department of Education
    2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments..........................................................................................................................
    [Show full text]
  • UDDEHOLM STAVAX® ESR © UDDEHOLMS AB No Part of This Publication May Be Reproduced Or Transmitted for Commercial Purposes Without Permission of the Copyright Holder
    UDDEHOLM STAVAX® ESR © UDDEHOLMS AB No part of this publication may be reproduced or transmitted for commercial purposes without permission of the copyright holder. This information is based on our present state of knowledge and is intended to provide general notes on our products and their uses. It should not therefore be construed as a warranty of specific properties of the products described or a warranty for fitness for a particular purpose. Classified according to EU Directive 1999/45/EC For further information see our “Material Safety Data Sheets”. Edition 11, 05.2013 The latest revised edition of this brochure is the English version, SS-EN ISO 9001 which is always published on our web site www.uddeholm.com SS-EN ISO 14001 UDDEHOLM STAVAX ESR UDDEHOLM STAVAX ESR Uddeholm Stavax ESR is a premium stainless mould steel for small and medium inserts and cores. Uddeholm Stavax ESR combines corrosion and wear resistance with excellent polishability, good machinability and stability in hardening. Mould maintenance requirement is reduced by assuring that core and cavity surfaces retain their original finish over extended operating periods. When compared with non stainless mould steel, Uddeholm Stavax ESR offers lower production costs by maintaining rust free cooling channels, assuring consistent cooling and cycle time. This classic stainless tool steel is the right choice when rust in production is unacceptable and where requirements for good hygiene are high, as within the medical industry, optical industry and for other high quality transparent parts. Uddeholm Stavax ESR is a part of the Uddeholm Stainless Concept 3 UDDEHOLM STAVAX ESR General Applications Uddeholm Stavax ESR is a premium grade Uddeholm Stavax ESR is recommended for all stainless tool steel with the following proper- types of moulding tools and its special proper- ties: ties make it particularly suitable for moulds •good corrosion resistance with the following demands: •excellent polishability • Corrosion/staining resistance, i.e.
    [Show full text]
  • Tips for Measuring Your Kitchen
    G G F H F HWindow External doors BoilerExternal doors Boiler Window Electrical A Electrical socket A Tips for measuringsocket Internal E Internal door E door B your kitchen B Electrical Electrical DIAGRAM 1 DIAGRAMsocket 1 C socket C It’s easy to get swept up in the excitement D Measure lengths D Measure lengths marked A-H of creating your new kitchen. But you’ll need marked A-H to get your measurements right, as they’ll form the basis for your design. So here’s a handy guide so you don’t miss any of those important measurements. G Sloping Sloping F H ceiling External doors ceiling Boiler Window Don’t forget switches, Electrical A sockets socket and most Internal Unit / Unit / E door radiators can be moved if worktop worktop needed. B Electrical DIAGRAM 1 socket C D Measure lengths marked A-H Your floor plan Your wall plan Sketch your room layout Measure your room and openings • Turn over to draw your layout, all you need • The width and height of every window and door. is the general shape. • The distance from the floor to the window and from the top of the window to the ceiling. • Mark the location of windows, doors and archways, Sloping and which way they open, note if they’re internal • Your ceilingceiling height from a few areas for accuracy. or external doors. • If you have a sloping ceiling from a staircase, Measure your room and openings measure the height here too. • The length and width of your room. Measure yourUnit obstacles / worktop TIP: Walls aren’t always straight, so measure from the • The width, depth and height of your meters, boiler, top, middle and bottom if you can.
    [Show full text]
  • Two New Knife Kits from Hock Tools! the 8" Slicing/Carving Knife Kit
    S H A R P & T O T H E P O I N T The Hock Tools Newsletter In-the-Spotlight: 2 New Knife Kits from Issue #3 / 2 0 1 5 Two New Knife Kits from Hock Tools! The 8" Slicing/Carving Knife Kit 8" Slicing/Carving Knife Kit, #KS800, $50.00 & The 8" Chef’s Knife Kit 8" Chef’s Knife Kit, #KC800, $70.00 While stainless steel cutlery can be handy, nothing cuts better in the kitchen than high-carbon tool steel. Top quality, high- carbon tool steel makes a superior cutting tool in the kitchen. Hock Tools kitchen knife kits are made from 01 tool steel, the same steel we’ve been using for decades in our plane blades, and in the knives in our own kitchen. Yes, the knife blade above is from the same steel at the same hardness that you’ve come to value and to rely on in Hock Tools woodworking blades. As a woodworker, you will appreciate how easily our new knife blade sharpens and how sharp it can get in your own kitchen. Remember that a little care will help prevent corrosion. Wash and dry after each use. Never put your knife in the dishwasher. Hone as necessary, and your new knife will be treasured for gen- erations. Begin with one, or both of these blanks. A complete set of instructions plus three pins to attach your handle are included. Top: 8" Slicing/ Carving Knife Kit, #KS800, $50.00 Bottom: 8" Chef’s Knife Kit, #KC800, $70.00 Although full instructions come with your kit, you can also find Hock Tools’ knife kit instructions on the Hock Tools website.
    [Show full text]
  • Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
    Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles
    [Show full text]
  • Knife Skills
    LESSON PLAN CTE HOSPITALITY Developed with Kayla Correll, Family & Consumer Education KNIFE SAFETY and ProStart Educator at Greendale High School Volume 29 / Middle School National FCS Standards: FMM1.e: Demonstrate a work environment that provides safety and security. FPS1.e.12.m: Demonstrate basic skills in handling knives, tools, and equipment safely. FSDN1.b: Apply risk management procedures to food safety, food testing, and sanitation. Common Core Standards: 4C3: Students will communicate and collaborate with others to accomplish tasks and develop solutions to problems and opportunities. Keep the knife down EHS1.d: Implement and the edge parallel personal and job to your body site safety rules and regulations to maintain and improve WA26224 safe and healthful working conditions and environments. GCA2.a: Work effectively with diverse individuals in a variety of settings and contexts. WA29343 Objectives: Materials List: Students will… • Just the Facts: Knives DVD (WA26224) • View demonstration on proper kitchen knife usage and safety • Student Worksheets (one copy per student) and Answer Key • Label different types of knives and explain their purpose for Just the Facts: Knives DVD • Identify knife safety hazards (included) • Create knife safety rules to post in their kitchen stations • Mercer® Cutlery 13-Piece Cutlery Set (WA29343) Essential Question: How should you use kitchen knives properly to avoid getting hurt? Introduction (5 minutes) Pass out the knives diagram worksheet that goes along with the Just the Facts: Knives DVD. Give students 2-3 minutes to write down what they think each tool is named. Go over the answers as a class to get students thinking about the topic.
    [Show full text]
  • Accessory Dwelling Unit - 2 Bedroom General Notes Project Data
    ACCESSORY DWELLING UNIT - 2 BEDROOM GENERAL NOTES PROJECT DATA: 1. The Contractor shall provide adequate stays and bracing of all framing until all elements of design have been DEPARTMENT PROJECT: incorporated in the project. 2. Contractor shall field verify all dimensions prior to commencing with new work. OWNER:_______________________________________________ 3. Work under this permit does not require Special Inspection or structural observation. PLANNING AND BUILDING ADDRESS:______________________________________________ 4. If applicable fire walls should be provided and shall comply with section R302. 5. Location of HVAC subject to field inspection. APN NUMBER:____________________________ 6. HERS Verification required for the HVAC Cooling, HVAC Distribution, & HVAC Fan Systems per T24 Energy Calculation Documentation. Provide completed CalCerts Project Summary Report (PSR) as evidence of Third Party Verification (HERS) STORIES: 1 to Building Inspector prior to final inspection. FIRE SPRINKLERS: YES/NO SITE PLAN NOTES AND REQUIREMENTS - Applicant shall provide a site plan for property showing the location of the proposed ADU. SQUARE FOOTAGE: 746 SQ. FT. - Location of the ADU shall comply with all setback and Fire Separation Distance requirements of OMC Titles 15 and 17 - Site plan shall be drawn to scale. Site Slope shall not exceed 1 . PLANS DEVELOPED IN TYPE OF CONSTRUCTION: V-B 0% COLLABORATION WITH: - Plans are based on 5' minimum Fire Separation Distance. OCCUPANCY GROUP: R-3 ZONING :_____________________ CLIMATE ZONE: 3 BUILDING
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Crystalite®Lapidary & Glass Products
    CRYSTALITE CORPORATION CRYSTALITE® LAPIDARY & GLASS PRODUCTS An Abrasive Technology Company WARNING: Cancer DIAMOND WHEELS www.PWarnings.ca.gov Crystalring® This efficient, lightweight wheel features a uniform, continuous diamond coating. No voids exist in the seamless steel rim of this electroplated wheel. Crystalring® wheels are designed to run on conventional cabochon units operating at 1725 rpm. The 1” arbor hole is bushed to 3/4”, 5/8”, and 1/2”. WARNING Mesh : Cancer4” x 1-1/2” 6” x 1” 6” x 1-1/2” 8” x 1-1/2” www.PWarnings.ca.gov 60 C5321290 C5322010 C5323210 80 C5322030 C5323230 100 C5320150 C5321310 C5322050 C5323250 180 C5321330 C5322070 C5323270 220 C5320170 C5321350 C5322090 C5323290 360 C5320190 C5321370 C5322110 C5323310 600 C5320210 C5321390 C5322130 C5323330 1200 C5320230 Turbine Wheel® This diamond wheel has a unique, sawtoothed profile. As the crests wear, sharp fresh diamond is exposed, making it one of the fastest roughing wheels ever built Diamondback™ for preforming agate, jasper, and other hard stones. This aggressive diamond wheel is uniquely designed with an The 1” arbor hole is bushed to 3/4”, 5/8”, and 1/2”. interrupted cutting surface which delivers a definite metallic uplift. Recommended operating speed is 1500 to 2000 rpm. It contains one-third more diamond than our regular Crystalring® wheel, producing a longer lasting wheel with a higher cutting rate. WARNINGMesh : 6”Cancer x 1-1/2” 8” x 1-1/2” The 360 mesh wheel is capable of roughing stones while yielding a www.PWarnings.ca.gov gentle finish. The 1” arbor hole is bushed to 3/4”, 5/8”, and 1/2”.
    [Show full text]
  • Investigating the Effect of Post Processing Procedures On
    Investigating the Effect of Post Processing Procedures on Corrosion Resistance of Additively Manufactured 316L Stainless Steel Science and Technology Program Research and Development Office Final Report No. ST-2020-20035 Technical Memorandum No. 8540-2020-20035 50 microns U.S. Department of the Interior September 2020 Form Approved REPORT DOCUMENTATION PAGE OMB No. 0704-0188 The public reporting burden for this collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing the burden, to Department of Defense, Washington Headquarters Services, Directorate for Information Operations and Reports (0704-0188), 1215 Jefferson Davis Highway, Suite 1204, Arlington, VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. 1. REPORT DATE (DD-MM-YYYY) 2. REPORT TYPE 3. DATES COVERED (From - To) 09-30-2020 Research FY20 – FY20 4. TITLE AND SUBTITLE 5a. CONTRACT NUMBER Investigating the Effect of Post Processing Procedures on Corrosion 20XR0680A1-RY15412020PE20035/X0035 Resistance of Additively Manufactured 316L Stainless Steel 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 1541 (S&T) 6. AUTHOR(S) 5d. PROJECT NUMBER Stephanie Prochaska, M.S., Materials Engineer ST-2020-20035 8540-2020-45 5e.
    [Show full text]