Усовершенствованная модель пресса

Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание о преимуществах усовершенствованной модели пресса.

facilitate облегчать, содействовать

shifting подача

service life срок работы

separate unit отдельное устройство, автономный агрегат

feeder загрузочное устройство, подающий механизм

ingenious design оригинальный проект, оригинальная конструкция

scattering разбрасывание

ambient pressure атмосферное давление

extrusion die прессовочная матрица

Задания

Задание 1. Прочитайте и переведите текст:

Modified press model

Modified press model of 120 kg/hour capacity (see the picture) is based on technology polished in manufacturing MP-40 and MP-60 models. In order to facilitate shifting of such large mass of dough the kneader is mounted higher than the processing bin and is provided with an individual drive; these features allowed

to simplify the press design and to increase its service life. MP-200 model is a pasta press of maximum capacity (150-200 kg/hour). Such high capacity made the ROSS specialists to design the kneader as a separate unit, that is, as a kneading machine for a macaroni press. Such kneading machine allows to prepare up to 60 kg of dough. Such mass of dough is transported to the press feeder bin by means of a conveyor having carrying capacity of 300 kg/hour. Ingenious design of the worm allowed to decrease scattering of the pasta products along the way and improve their quality.

Today the most popular model is the vacuum press having capacity of 65/120 kg/hour which was developed based on Mil-120 at the end of 1998. The new press may operate in two modes both at ambient, and lowered pressure. What is the second operation mode for? The point is, that ready pasta products made at the ambient pressure contain large quantity of air which expands at drying, thus destroying the macaroni structure. Such products are of dull greyish color and brittle but that does not impair their taste quality. In a vacuum press the processing bin (where the ready dough is placed) may be closed airtight and the pressure in it lowered to 20 – 30 kPa.

The tiniest air inclusions are removed from the dough at vacuumizing. As a result ready pasta products are stronger and have better appearance (smooth glassy surface like in high quality Italian pasta). Besides, the extrusion die in the press is mounted vertically enabling production of lengthy pasta – long vermicelli, spaghetti, noodles. When the vacuumizing mode is switched-off the press productivity is increased to 120 kg/hour.

Задание 2. Составьте части, чтобы получились предложения:

1. Modified press model of … … a maximum capacity (150-200kg/hour).

2. Md-200 model is a pasta … of dull greyish color and brittle but that

press of … does not impair their taste quality.

3. Such products are … … 100 kg/hour capacity is based on

technology polished in manufacturing

MP-60 models.

4. The finest air inclusions are … … removed from the dough at vacuumizing.

Задание 3. Найдите эквиваленты следующих слов:

aтмосферное давление, загрузочное устройство, подача, разбрасывание, прессовочная матрица, срок работы, содействовать.

Задание 4. Выскажите свое мнение о преимуществах усовершенствованной модели пресса.

Задание 5. Задайте все типы вопросов к следующему предложению:

Such mass of dough is transported to the feeder bin by means of a conveyer having carrying capacity of 300 kg/hour.

Вопросы к практическому занятию

1. На чем основывается усовершенствованная модель пресса?

2. Опишите принцип замешивания теста в замешивающей машине?

3. В чем состоит преимущество вакуумного пресса?

4. Назовите степени сравнения прилагательных.

Практическое занятие 45

WEIGHING AND PACKAGING MACHINE