All language subtitles for S31E05 - Mountain Bike Tires; Leaf and Debris Vacuums; Canned Meat; Fillet Knives (1080p AMZN WEB-DL x265 Garshasp)_track4_[eng]
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--captions by vitac--
Www.Vitac.Com
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00:00:06,344 --> 00:00:09,344
Captions paid for by
Discovery communications
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Narrator: mountain bike tires
Are true trailblazers,
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00:00:56,103 --> 00:00:59,310
Specifically designed
For off-road riding.
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00:00:59,310 --> 00:01:01,344
Wider than regular road tires,
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00:01:01,344 --> 00:01:04,344
Mountain bike tires
Have raised knobs or lugs
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00:01:04,344 --> 00:01:07,448
That add stability
On uneven terrain.
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00:01:07,448 --> 00:01:11,482
Built to withstand the trail,
These tires can handle it all.
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00:01:14,344 --> 00:01:17,724
When the rubber hits the dirt,
It's all about control.
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00:01:17,724 --> 00:01:20,379
Mountain bike tires are designed
To grip the ground
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00:01:20,379 --> 00:01:24,517
And provide traction off-road.
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00:01:24,517 --> 00:01:27,758
First, designers use
A computer model of a tire
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00:01:27,758 --> 00:01:31,482
To simulate the effects
Of different rubber compounds.
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00:01:31,482 --> 00:01:34,241
Construction begins with
Rubber compounds
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00:01:34,241 --> 00:01:38,103
Being mixed together
To create parts of the tire.
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00:01:38,103 --> 00:01:41,137
Ingredients include synthetic
And natural rubbers,
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00:01:41,137 --> 00:01:44,275
Sulfur,
And other chemicals.
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00:01:44,275 --> 00:01:47,758
Rotating spiral blades
Break down the materials.
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00:01:47,758 --> 00:01:50,827
Friction from the mixing
Heats and softens them.
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00:01:50,827 --> 00:01:52,827
This transforms the ingredients
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00:01:52,827 --> 00:01:55,448
Into a dough-like
Rubber compound.
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00:01:55,448 --> 00:01:59,758
Powerful rollers squeeze the
Compound into thick long sheets
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00:01:59,758 --> 00:02:04,586
And blades cut the rolled rubber
Into narrow strips.
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00:02:04,586 --> 00:02:07,241
Then the rubber travels
Through more rollers
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00:02:07,241 --> 00:02:11,448
That squeeze it down
To the desired thickness.
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00:02:11,448 --> 00:02:15,137
The rubber sheets land
On a cart, ready for use.
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00:02:19,482 --> 00:02:21,586
Technicians incase
Steel bead wire
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With one of these compounds.
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00:02:23,724 --> 00:02:25,689
The bead wire is the part
Of the tire
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00:02:25,689 --> 00:02:28,103
That connects
To the wheel's rim.
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00:02:28,103 --> 00:02:30,931
As steel wire travels
Through an aperture,
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00:02:30,931 --> 00:02:34,758
The rubber is extruded
To form the casing.
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00:02:34,758 --> 00:02:36,551
The machine delivers
The bead wire
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00:02:36,551 --> 00:02:39,448
To a spinning disk.
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00:02:39,448 --> 00:02:41,482
The disk winds the bead wire,
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00:02:41,482 --> 00:02:45,068
Shaping it into rings
Which fit to a wheel rim.
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00:02:50,137 --> 00:02:52,620
To maintain the diameter
Of the wire,
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00:02:52,620 --> 00:02:55,172
The technician tapes
The ends together,
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00:02:55,172 --> 00:02:58,206
Holding the shape until
The next stage of production.
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00:03:00,206 --> 00:03:03,551
Next, rubber sheets with
Varying characteristics
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00:03:03,551 --> 00:03:05,551
Enter an extruder.
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00:03:05,551 --> 00:03:07,103
Using heat and pressure,
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00:03:07,103 --> 00:03:10,206
The extruder forces
The rubber through dies.
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00:03:10,206 --> 00:03:12,862
This process merges
Their characteristics
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00:03:12,862 --> 00:03:14,965
Into a single sheet.
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00:03:14,965 --> 00:03:18,655
The sheet will be used
To make the bicycle's tread.
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00:03:18,655 --> 00:03:23,758
The tread rubber travels
Through a channel of cool water.
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00:03:23,758 --> 00:03:26,448
Meanwhile, rollers coat fabric
With rubber
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00:03:26,448 --> 00:03:29,586
To make plies
For the tire casing.
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00:03:29,586 --> 00:03:33,448
A moving blade cuts it
Into strips.
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00:03:33,448 --> 00:03:35,310
This rubber is naturally tacky,
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00:03:35,310 --> 00:03:37,965
So the pieces
Can be easily spliced.
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00:03:40,551 --> 00:03:45,482
The system feeds the strips
To tire-building machine.
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00:03:45,482 --> 00:03:48,758
A skilled assembler wraps
The strips to the machine drum
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00:03:48,758 --> 00:03:50,517
To form the tire casing
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00:03:50,517 --> 00:03:53,310
And splices
The rubber where the ends meet.
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00:03:56,758 --> 00:04:01,137
Next, robots slide two
Wire beads around the casing.
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00:04:01,137 --> 00:04:03,758
The ends of the drum fold
The sides of the casing
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00:04:03,758 --> 00:04:06,000
Over the bead wires.
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00:04:06,000 --> 00:04:08,413
The technician applies
Rubber-coated fabric
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00:04:08,413 --> 00:04:11,448
To the bead wires,
Strengthening the area.
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00:04:14,103 --> 00:04:16,896
The tread rubber is placed
In the center.
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00:04:16,896 --> 00:04:20,172
A roller applies pressure
As the drum spins
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00:04:20,172 --> 00:04:23,344
To wind the tread
Around the casing.
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00:04:23,344 --> 00:04:27,206
Then the ends are
Pressed together manually.
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00:04:27,206 --> 00:04:30,275
And one more turn of the drum
Secures the tread rubber
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00:04:30,275 --> 00:04:32,000
To the casing.
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00:04:34,448 --> 00:04:37,241
Once vent holes have been
Cut in the rubber,
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00:04:37,241 --> 00:04:40,965
It's over to an expanding mold,
Where the tire takes shape.
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00:04:45,689 --> 00:04:48,310
The technician inserts a rubber
Curing bladder
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00:04:48,310 --> 00:04:50,689
To maintain
The shape of the tire.
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00:04:55,172 --> 00:04:58,827
Then he places the mountain bike
Tires in curing molds.
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00:04:58,827 --> 00:05:00,517
These individual molds
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00:05:00,517 --> 00:05:02,724
Will steam-cook the tires
Under pressure
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00:05:02,724 --> 00:05:04,379
To further shape them.
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00:05:08,103 --> 00:05:11,068
This process forms knobs
And other protrusions
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00:05:11,068 --> 00:05:12,482
On the tire surface
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00:05:12,482 --> 00:05:15,137
That are designed to grip
A rugged terrain.
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00:05:17,241 --> 00:05:20,206
Like a big waffle iron,
This mold has cooked
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00:05:20,206 --> 00:05:22,965
And formed
The mountain bike tire.
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00:05:22,965 --> 00:05:25,896
The tire is then placed
On a rack to cool.
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00:05:29,689 --> 00:05:33,137
Next, the bike tire undergoes
A durability test
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00:05:33,137 --> 00:05:36,103
While a computer measures
Rolling resistance.
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00:05:36,103 --> 00:05:39,034
That's the energy lost
When the tire rotates
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00:05:39,034 --> 00:05:44,103
And an indication of
How easily the tire will roll.
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00:05:44,103 --> 00:05:45,379
This mountain bike tire
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Is now cleared
To travel off the beaten path.
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Narrator:
A leaf and debris vacuum
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00:06:02,896 --> 00:06:06,931
Automatically collects
All types of fallen debris.
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00:06:06,931 --> 00:06:09,068
Instead of spending hours
Raking,
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00:06:09,068 --> 00:06:11,551
This device quickly
Does it all,
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00:06:11,551 --> 00:06:14,137
Making yard work
Easier than ever.
93
00:06:18,068 --> 00:06:19,655
A leaf and debris vacuum
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00:06:19,655 --> 00:06:22,413
Is powered by
A gas or diesel engine.
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00:06:22,413 --> 00:06:24,344
The engine spins an impeller,
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00:06:24,344 --> 00:06:30,000
Which creates the suction
And also shreds the leaves.
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00:06:30,000 --> 00:06:33,655
The machine is comprised
Of about 100 different parts,
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00:06:33,655 --> 00:06:37,034
All cut from 0.11-inch-thick
Sheets of steel
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00:06:37,034 --> 00:06:41,000
Using this computer-guided
Punch press.
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00:06:41,000 --> 00:06:44,413
This part is the rear flange
For the impeller housing.
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00:06:48,379 --> 00:06:51,413
To make the side wall
Of the housing, called the wrap,
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A technician bends
This steel strip
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With a pinch roller.
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00:06:59,000 --> 00:07:03,758
Another technician positions
The wrap on the rear flange
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00:07:03,758 --> 00:07:05,827
And tack welds them together.
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00:07:13,862 --> 00:07:16,379
The craftsman places
The housing's front flange
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00:07:16,379 --> 00:07:17,827
On top of the wrap,
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00:07:17,827 --> 00:07:20,517
Aligns its notches
With the wrap's tabs,
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00:07:20,517 --> 00:07:22,827
And tack welds
The parts together.
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00:07:27,827 --> 00:07:31,068
He completes the housing
With this rectangular piece.
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00:07:33,896 --> 00:07:35,896
The shredded leaves
Exit the housing
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00:07:35,896 --> 00:07:37,482
Through this opening.
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00:07:43,862 --> 00:07:47,344
Next, the parts are placed
On a rotary welding table,
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00:07:47,344 --> 00:07:50,137
And the tacked joints
Are welded together.
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00:07:50,137 --> 00:07:54,896
The fused seams ensure
The housing is airtight.
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00:07:54,896 --> 00:07:57,965
A computer guides
This fiber-optic laser cutter,
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00:07:57,965 --> 00:07:59,758
Slicing out the impeller blades
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00:07:59,758 --> 00:08:02,758
From a sheet
Of abrasion-resistance steel.
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00:08:02,758 --> 00:08:04,827
This steel is four times thicker
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00:08:04,827 --> 00:08:07,241
Than the steel used
For the body parts.
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00:08:10,620 --> 00:08:13,896
Each impeller has four blades
With sharp edges
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00:08:13,896 --> 00:08:15,965
That help shred the leaves.
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00:08:18,068 --> 00:08:23,551
The welder mounts the impeller
Components onto a fixture.
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00:08:23,551 --> 00:08:25,758
Each blade has alignment tabs
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00:08:25,758 --> 00:08:29,000
Which fit into notches
On a backing plate.
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00:08:29,000 --> 00:08:31,724
After clamping each blade
In position,
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00:08:31,724 --> 00:08:34,241
He fuses them
To the backing plate.
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00:08:41,931 --> 00:08:44,793
Next, he welds steel
Reinforcement straps
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00:08:44,793 --> 00:08:47,482
Between each
Of the four blades.
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00:08:47,482 --> 00:08:49,862
The straps add strength
And stability,
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00:08:49,862 --> 00:08:52,793
Thereby increasing
The life-span of the impeller.
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00:08:56,344 --> 00:08:58,448
The technician
Completes the assembly
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00:08:58,448 --> 00:09:01,275
By bolting a compression hub
To the center.
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00:09:01,275 --> 00:09:04,034
The hub holds the engine
Crankshaft together,
135
00:09:04,034 --> 00:09:05,862
Which rotates the impeller.
136
00:09:08,793 --> 00:09:11,758
Then he inserts
A simulated crankshaft
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00:09:11,758 --> 00:09:13,758
And tightens
The compression hub.
138
00:09:17,689 --> 00:09:21,793
He places the impeller
On this machine to balance it.
139
00:09:21,793 --> 00:09:23,965
Since the impeller
Can spin at a speed
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00:09:23,965 --> 00:09:27,000
Of more than 3,000 revolutions
Per minute,
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00:09:27,000 --> 00:09:31,241
This step is critical
For the machine to run smoothly.
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00:09:31,241 --> 00:09:34,862
To maintain stability,
The welder adds beads of weld
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00:09:34,862 --> 00:09:38,413
To the lighter side
Until the impeller balances.
144
00:09:40,551 --> 00:09:43,482
Then he removes the simulated
Crankshaft.
145
00:09:47,689 --> 00:09:51,827
Meanwhile an assembler mounts
The 29-horsepower gas engine
146
00:09:51,827 --> 00:09:54,655
To the engine deck
Of the trailer frame.
147
00:09:54,655 --> 00:10:00,103
The crankshaft pokes through
A hole in the frame's faceplate.
148
00:10:00,103 --> 00:10:02,517
He bolts the impeller housing,
Which has been painted,
149
00:10:02,517 --> 00:10:04,241
To the faceplate.
150
00:10:12,137 --> 00:10:14,965
The technician installs
The impeller on the crankshaft
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00:10:14,965 --> 00:10:16,689
With a shear key.
152
00:10:20,896 --> 00:10:23,793
Then he bolts
A protective steel cover plate
153
00:10:23,793 --> 00:10:26,517
And attaches everything
With a central bolt.
154
00:10:30,413 --> 00:10:34,620
Next, he applies a brand decal
On the housing's front cover...
155
00:10:39,517 --> 00:10:43,482
...And bolts the cover
To the housing.
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00:10:43,482 --> 00:10:47,965
When ready for use,
The debris chute, the hose,
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00:10:47,965 --> 00:10:51,344
And the intake hose
Are attached to the front end.
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00:10:53,965 --> 00:10:57,965
As this demonstration shows,
The impeller can shred leaves
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00:10:57,965 --> 00:11:02,344
Into particles small enough
To be used as compost.
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00:11:13,241 --> 00:11:15,137
Narrator:
With so much on their plates,
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00:11:15,137 --> 00:11:19,448
Busy people rely on shortcuts
To help prepare meals.
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00:11:19,448 --> 00:11:21,482
Nowadays,
You can stock your pantry
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00:11:21,482 --> 00:11:23,655
With cans of precooked meat
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00:11:23,655 --> 00:11:26,724
So there's always something
On hand to use in sandwiches,
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00:11:26,724 --> 00:11:30,482
Stews, stir-fries,
And other tasty dishes.
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00:11:33,103 --> 00:11:36,206
This canned meat is
Meticulously hand produced
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00:11:36,206 --> 00:11:40,000
By a craft cannery
And made in small batches.
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00:11:42,310 --> 00:11:45,758
It contains no artificial
Ingredients or preservatives,
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00:11:45,758 --> 00:11:48,379
Just meat and sea salt.
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00:11:48,379 --> 00:11:50,965
When a shipment of meat
Arrives at the cannery,
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00:11:50,965 --> 00:11:53,724
The quality control manager
Records its lot code
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00:11:53,724 --> 00:11:56,413
For tracking purposes.
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00:11:56,413 --> 00:11:58,103
As a food-safety precaution,
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00:11:58,103 --> 00:12:00,482
He confirms the temperature
Of the meat,
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00:12:00,482 --> 00:12:05,413
Which must come in between
0 to 39 degrees fahrenheit.
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00:12:05,413 --> 00:12:08,448
A skilled butcher
Then inspects the meat
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00:12:08,448 --> 00:12:10,724
And trims off the excess fat.
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00:12:16,206 --> 00:12:17,620
If it's a large piece,
179
00:12:17,620 --> 00:12:20,241
The butcher slices
It into smaller pieces
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00:12:20,241 --> 00:12:22,793
So that it can pass through
The dicing machine.
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00:12:25,689 --> 00:12:28,931
The dicer cuts the meat
Into one-inch cubes.
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00:12:35,310 --> 00:12:36,724
At the filling station,
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00:12:36,724 --> 00:12:40,655
Aluminum cans circulate
Around a rotating table.
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00:12:40,655 --> 00:12:44,655
As one worker shovels cubed meat
Onto the center of the table,
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00:12:44,655 --> 00:12:47,000
Others manually fill cans
186
00:12:47,000 --> 00:12:50,655
While simultaneously performing
A quality inspection.
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00:12:50,655 --> 00:12:53,689
Workers will discard any cubes
That are discolored
188
00:12:53,689 --> 00:12:57,344
Or too fatty.
189
00:12:57,344 --> 00:13:00,862
Next, technicians place
A single cube of sea salt
190
00:13:00,862 --> 00:13:03,103
In each can filled with meat.
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00:13:06,344 --> 00:13:08,793
This is the only
Added ingredient.
192
00:13:17,275 --> 00:13:20,862
At the next station, workers
Weigh each can individually
193
00:13:20,862 --> 00:13:25,000
And either add or remove meat
To reach the required weight.
194
00:13:28,137 --> 00:13:30,931
The filled cans
Now travel on a conveyer belt
195
00:13:30,931 --> 00:13:33,689
To the cook room.
196
00:13:33,689 --> 00:13:35,620
There, they enter
The pre-heater,
197
00:13:35,620 --> 00:13:39,413
Which blasts them with steam
For 20 seconds.
198
00:13:39,413 --> 00:13:42,827
This expels air that's trapped
Between the cubes of meat.
199
00:13:45,000 --> 00:13:48,310
Next, the cans move
Into the closing machine.
200
00:13:48,310 --> 00:13:51,620
The machine compresses the meat
To provide sufficient clearance
201
00:13:51,620 --> 00:13:53,344
At the top of the can.
202
00:13:53,344 --> 00:13:56,379
This head space
Creates a vacuum on the can
203
00:13:56,379 --> 00:13:59,206
To draw out
The remaining air.
204
00:14:02,000 --> 00:14:04,310
Then a device attaches the lid
205
00:14:04,310 --> 00:14:07,620
By a process
Known as double seaming.
206
00:14:07,620 --> 00:14:11,551
The process rolls the edges
Of the lid and can together,
207
00:14:11,551 --> 00:14:14,551
Forming a rim
That provides an airtight seal.
208
00:14:17,413 --> 00:14:20,172
It's time to get cooking.
209
00:14:20,172 --> 00:14:21,827
A worker lowers the cans
210
00:14:21,827 --> 00:14:24,827
Into a commercial-sized
Pressure cooker.
211
00:14:27,793 --> 00:14:29,620
Cooking under steam pressure
212
00:14:29,620 --> 00:14:32,275
Produces the tenderizing effects
Of slow cooking
213
00:14:32,275 --> 00:14:34,241
In a fraction of the time.
214
00:14:37,068 --> 00:14:39,586
The meat cooks
In its own juices.
215
00:14:39,586 --> 00:14:42,586
The cooking temperature varies
Depending on the type of meat
216
00:14:42,586 --> 00:14:44,310
And the can size.
217
00:14:47,896 --> 00:14:51,448
When the meat is ready,
The technician removes the cans
218
00:14:51,448 --> 00:14:53,655
And sets them aside
For about an hour
219
00:14:53,655 --> 00:14:55,241
To cool and dry.
220
00:14:58,862 --> 00:15:01,827
The cans are then moved
To the packaging area.
221
00:15:04,068 --> 00:15:06,517
As a worker loads
The labeling machine,
222
00:15:06,517 --> 00:15:12,517
He inspects each can
For dents or damaged seals.
223
00:15:12,517 --> 00:15:16,000
One by one, the cans roll over
A glue applicator,
224
00:15:16,000 --> 00:15:17,896
Then a stack of labels,
225
00:15:17,896 --> 00:15:21,241
Wrapping themselves
And the top seal.
226
00:15:21,241 --> 00:15:25,034
At the same time, the machine
Counts the number of cans.
227
00:15:29,862 --> 00:15:32,068
After rolling off
The labeling machine,
228
00:15:32,068 --> 00:15:34,517
The cans pass through
An ink-jet printer
229
00:15:34,517 --> 00:15:37,103
Which applies
The best-used-by date.
230
00:15:41,310 --> 00:15:43,965
That date is next
To the lot code,
231
00:15:43,965 --> 00:15:48,172
Which the closing machine
Printed while attaching the lid.
232
00:15:48,172 --> 00:15:51,103
This can of meat
Has a five-year shelf life
233
00:15:51,103 --> 00:15:53,448
Due to two crucial factors --
234
00:15:53,448 --> 00:15:58,103
It is cooked properly,
And the can's seal is airtight.
235
00:16:11,344 --> 00:16:12,793
Narrator:
Have fish to fry?
236
00:16:12,793 --> 00:16:14,310
If it's fresh and whole,
237
00:16:14,310 --> 00:16:16,689
A fillet knife
Will come in handy.
238
00:16:16,689 --> 00:16:18,965
This is no ordinary
Kitchen knife,
239
00:16:18,965 --> 00:16:23,034
Equipped with a thin,
Flexible blade and a sharp tip.
240
00:16:23,034 --> 00:16:27,068
This design allows the user to
Move easily along the backbone
241
00:16:27,068 --> 00:16:29,137
And under the skin of the meat.
242
00:16:32,655 --> 00:16:35,517
A fillet knife
Is a precision cutting tool.
243
00:16:35,517 --> 00:16:36,793
It makes the work
244
00:16:36,793 --> 00:16:41,482
Of removing bones and skin
From fish possible.
245
00:16:41,482 --> 00:16:43,000
Making a fillet knife
246
00:16:43,000 --> 00:16:46,793
Starts with a sheet of thin
And pliable stainless steel.
247
00:16:46,793 --> 00:16:51,551
A computer-guided laser cuts
The steel into blade blanks.
248
00:16:51,551 --> 00:16:54,620
A craftsman clamps the blank
In a fixture.
249
00:16:54,620 --> 00:16:57,655
The fixture moves the blank
Across a grinding wheel,
250
00:16:57,655 --> 00:17:03,379
Beveling it from the spine to
The cutting edge on both sides.
251
00:17:03,379 --> 00:17:07,172
Then sanding belts are used
To shape the blade blank.
252
00:17:10,000 --> 00:17:12,586
A craftsman rounds
The spine of the blank
253
00:17:12,586 --> 00:17:14,655
Using a rough-grit sanding belt,
254
00:17:14,655 --> 00:17:17,620
Eventually graduating
To a finer one.
255
00:17:17,620 --> 00:17:23,275
With a rounder spine, the blade
Will be safer to handle.
256
00:17:23,275 --> 00:17:26,103
At the next station,
A craftsman drills a hole
257
00:17:26,103 --> 00:17:28,551
Into a solid block
Of composite material
258
00:17:28,551 --> 00:17:31,517
That contains resin.
259
00:17:31,517 --> 00:17:34,103
The material is cut
Into smaller chunks.
260
00:17:34,103 --> 00:17:37,862
Each one will be formed
Into a handle end cap or pommel.
261
00:17:37,862 --> 00:17:40,689
The center hole will house
The tang.
262
00:17:40,689 --> 00:17:44,827
He slices other pieces of
The material almost wafer thin.
263
00:17:44,827 --> 00:17:48,172
They'll become spacers
For the handle's other end.
264
00:17:48,172 --> 00:17:51,068
These compound parts will
Support the center material
265
00:17:51,068 --> 00:17:52,793
For the cork handle.
266
00:17:55,034 --> 00:17:59,586
The craftsman stacks the parts
Of the handle on a stand.
267
00:17:59,586 --> 00:18:02,586
He brushes waterproof glue
Onto the spacer
268
00:18:02,586 --> 00:18:06,172
And slides eight pieces of cork
Onto the prong.
269
00:18:06,172 --> 00:18:09,137
He applies glue
Between each one.
270
00:18:09,137 --> 00:18:11,965
He places the pommel
Piece on the end.
271
00:18:11,965 --> 00:18:13,655
Since cork is buoyant,
272
00:18:13,655 --> 00:18:15,482
If the knife
Is dropped in water,
273
00:18:15,482 --> 00:18:19,206
It will float
And can be easily retrieved.
274
00:18:19,206 --> 00:18:22,758
Once the glue dries, the handles
Are transferred,
275
00:18:22,758 --> 00:18:25,068
Two at a time, to a fixture.
276
00:18:25,068 --> 00:18:29,068
The fixture moves back and forth
As a rotor rounds the spacer,
277
00:18:29,068 --> 00:18:31,620
Carving the cork and the pommel.
278
00:18:31,620 --> 00:18:33,965
At the next station,
A worker places
279
00:18:33,965 --> 00:18:38,655
One of the fillet
Knife blades in a rubber holder.
280
00:18:38,655 --> 00:18:40,724
He clamps the holder
In a fixture,
281
00:18:40,724 --> 00:18:45,241
Stabilizing the blade for
The installation of the bolster.
282
00:18:45,241 --> 00:18:48,655
The bolster is the steel ring
That acts as a transition piece
283
00:18:48,655 --> 00:18:51,241
Between the blade and handle.
284
00:18:51,241 --> 00:18:53,241
Then the craftsman applies glue
285
00:18:53,241 --> 00:18:55,655
To the composite spacer
On the handle.
286
00:18:55,655 --> 00:18:58,758
He slides the handle
Onto the tang of the knife.
287
00:19:01,896 --> 00:19:05,517
He inserts a hexagonal nut
Into the hole and the pommel
288
00:19:05,517 --> 00:19:08,655
As well as some epoxy.
289
00:19:08,655 --> 00:19:11,034
He screws the nut onto the tang,
290
00:19:11,034 --> 00:19:13,689
Securing the blade
To the handle.
291
00:19:13,689 --> 00:19:18,034
The epoxy provides
Reinforcement.
292
00:19:18,034 --> 00:19:22,827
The craftsman unclamps the knife
And works on shaping the handle.
293
00:19:22,827 --> 00:19:25,482
He sculpts it with rough-grit
Sandpaper.
294
00:19:30,068 --> 00:19:32,344
He angles the outside
Of the pommel,
295
00:19:32,344 --> 00:19:36,724
Making it smoother
And more attractive.
296
00:19:36,724 --> 00:19:38,965
Switching to a finer abrasive,
297
00:19:38,965 --> 00:19:42,172
He sands the cork
To blend the layers together
298
00:19:42,172 --> 00:19:45,034
So they appear to be
One uniform piece.
299
00:19:47,827 --> 00:19:50,310
Next, a worker drills
Into the pommel
300
00:19:50,310 --> 00:19:52,827
To widen and slope the opening.
301
00:19:52,827 --> 00:19:56,551
He pipes more epoxy
Into the recess.
302
00:19:56,551 --> 00:19:58,034
He inserts a snap
303
00:19:58,034 --> 00:20:00,896
That will be used
To retain the knife in a sheath
304
00:20:00,896 --> 00:20:05,827
And drives it further
Into the recess using a press.
305
00:20:05,827 --> 00:20:07,793
Once the epoxy cures,
306
00:20:07,793 --> 00:20:10,620
He submerges
The knives into water.
307
00:20:10,620 --> 00:20:14,655
This step is a test to confirm
The knives can float.
308
00:20:14,655 --> 00:20:16,482
After the handle dries,
309
00:20:16,482 --> 00:20:18,448
The knife undergoes
A final sanding
310
00:20:18,448 --> 00:20:20,620
For the user's gripping comfort.
311
00:20:22,724 --> 00:20:24,827
You can see the difference
The sanding makes
312
00:20:24,827 --> 00:20:26,551
In the knife on the right.
313
00:20:28,620 --> 00:20:32,344
Next, the craftsman works on
The fillet knife's cutting edge,
314
00:20:32,344 --> 00:20:34,724
Sharpening it against
A sanding belt.
315
00:20:36,862 --> 00:20:40,827
The blade slices a sheet of
Paper cleanly without snagging,
316
00:20:40,827 --> 00:20:43,034
Proving that it's been
Well-honed.
317
00:20:45,310 --> 00:20:49,758
Finally, another worker cleans
And lubricates the fillet knife.
318
00:20:49,758 --> 00:20:52,068
She slides it
Into a leather sheath
319
00:20:52,068 --> 00:20:56,241
And snaps the tab of the sheath
To the end of the pommel.
320
00:20:56,241 --> 00:20:59,758
With all the work that's gone
Into this fillet knife,
321
00:20:59,758 --> 00:21:04,793
The customer will be in
For one tasty, well-cut meal.
26057
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