All language subtitles for How Its Made S26E12 Exercise Bikes 1080p AMZN WEB-DL DDP2 0 H 264-SLAG_track4_[eng]

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Narrator: EXERCISE BIKES CAN
PROVIDE A GREAT CARDIO WORKOUT.

THEIR TENSION SETTINGS

ARE EQUIVALENT TO THE GEARS
ON A ROAD BIKE.

CYCLISTS CAN ADJUST THE TENSION
TO CONTROL THE INTENSITY

OF THEIR WORKOUT,
ALL WHILE STAYING IN ONE PLACE.

RIDING AN EXERCISE BIKE
CAN HELP BURN CALORIES,

INCREASE STRENGTH,
AND REACH FITNESS GOALS.

THEY START BY MAKING
THE BIKE FRAME,

WHICH INCLUDES THE HANDLEBARS,
SADDLE POST,

AND FLYWHEEL HOUSING.

AN EMPLOYEE PLACES ALL THE PARTS
IN A WELDING FIXTURE.

THE WELDING SYSTEM
IS COMPUTERIZED.

THE FIXTURE MOVES THE PARTS
INTO POSITION

AND A ROBOT ACCURATELY
WELDS THE JOINTS OF THE FRAME.

IT TAKES 20 WELDS TO LINK
ALL THE PARTS OF THE BIKE FRAME.

AT THE NEXT STATION, A MACHINE
SHAPES THE HANDLEBARS

AND SADDLE POST
TO THE CORRECT PROFILE.

THEN, A WORKER POLISHES
THE WELDS WITH A WIRE BRUSH.

NEXT, THEY APPLY A BLACK PLASTIC
FINISH TO THE METAL.

THIS PROCESS IS CALLED
POWDER COATING.

AN EMPLOYEE APPLIES A METALLIC
DECAL OF THE COMPANY NAME

TO THE POWDER-COATED FRAME.

HE INSERTS THE BEARING
FOR THE PEDAL CRANK AXLE

AND GENTLY TAPS IT INTO PLACE
WITH A HAMMER.

HE ATTACHES A CIRCUIT BOARD
TO THE BASE.

IT WILL CONTROL THE RESISTANCE
OF THE FLYWHEEL.

HE THREADS THE WIRING
THROUGH THE HOLLOW FRAME

AND OUT THE HANDLEBAR POST.

HE DRILLS HOLES
IN THE SADDLE-BAR TUBING,

THEN, HE INSTALLS THE POST
AND ADJUSTABLE LOCKING SCREW.

HE INSTALLS A TEMPORARY CLAMPING
LEVER ON THE FLYWHEEL FRAMEWORK,

WHICH WILL BE USED TO TENSION
THE TRANSMISSION BUILD.

HE INSTALLS THE BIKE SADDLE.

THEN, HE USES A HYDRAULIC SYSTEM
TO PRESS AN AXLE AND BEARING

INTO THE CENTER OF THE FLYWHEEL.

HE PLACES A PRODUCT-NAME DECAL
ON THE FLYWHEEL.

THE CAST-IRON FLYWHEEL
IS THE HEART OF THE BIKE.

AT ABOUT 40 POUNDS, IT'S HEAVY
ENOUGH TO STABILIZE THE BIKE

DURING THE STATIONARY RIDE.

HE LOOPS THE TRANSMISSION BELT
AROUND THE FLYWHEEL AXLE,

THEN MOUNTS THE FLYWHEEL
TO THE FRAMEWORK.

HE INSTALLS MAGNETIC BRAKES AND
WIRES THEM TO A BIKE COMPUTER.

THE BRAKES ALLOW THE RIDER
TO CONTROL THE RESISTANCE

DURING THE RIDE.

HE CONNECTS THE PULLEY DISK
TO THE FRONT OF THE BIKE.

THEN, HE LOOPS THE OTHER END
OF THE TRANSMISSION BELT

AROUND THE PULLEY DISK.

HE USES A CLAMPING LEVER
TO PULL THE BELT TIGHT.

HE STRUMS IT
AND MEASURES THE SOUND

TO CONFIRM THE TENSION
IS RIGHT.

THE NEXT WORKER
REMOVES THE CLAMP

AND PLACES THE BIKE
IN A TEST STATION.

IT SPINS THE FLYWHEEL
AND APPLIES RESISTANCE.

A COMPUTER ANALYZES
THE BIKE'S PERFORMANCE.

ANOTHER EMPLOYEE
WIRES THE SWITCHES

FOR INCREASING
AND DECREASING RESISTANCE.

SHE TUCKS THE WIRING
INSIDE THE HANDLEBARS.

SHE ATTACHES SWITCHES
TO THE OUTSIDE

FOR EASY ACCESS
DURING THE RIDE.

SHE FOLDS THE LOWER HALF
OF THE RESISTANCE WIRING UP

AND INSTALLS THE WIRING SLEEVE
IN BETWEEN THE HANDLEBARS.

SHE SCREWS THE BRACKET
TO THE HANDLEBAR HOUSING,

THEN, SHE CONNECTS THE WIRES
TO THE RIDE COMPUTER

AND ATTACHES IT TO THE BRACKET.

SHE OPENS THE COMPUTER

AND PLUGS THE MAIN POWER CABLE
INTO THE BACK.

THEN, SHE REINSTALLS
THE COMPUTER'S BACK PANEL.

THIS COMPLETES
THE HANDLEBAR ASSEMBLY.

THE NEXT WORKER ENCASES
THE TRANSMISSION BELT

AND ELECTRICAL PARTS
IN A PLASTIC HOUSING.

HE ATTACHES THE PEDALS
TO THE AXLE.

THEN, HE PLACES
PLASTIC CAPS ON THE ENDS

AND HAMMERS THEM INTO PLACE.

HE PACKAGES THE BIKE AND
HANDLEBAR ASSEMBLY SEPARATELY.

THIS EXERCISE BIKE
IS NOW READY TO RIDE.

IT MAY BE STATIONARY,
BUT, WHEN IT COMES TO FITNESS,

THIS BIKE SHOULD HELP
RIDERS GO THE DISTANCE.

A PASTY IS A COMMON BRITISH MEAL
CONSISTING OF

MEAT AND VEGETABLES WRAPPED
IN A PASTRY.

HISTORICALLY, THE CORNISH PASTY
WAS SERVED AS A CONVENIENT MEAL

FOR MINERS IN THE CORNWALL AREA
OF THE UNITED KINGDOM.

THE CRIMPED EDGE
SERVED AS A HANDLE,

ALLOWING WORKERS
TO ENJOY THEIR FOOD

WITHOUT CONTAMINATING IT
WITH THEIR DIRTY HANDS.

THE CORNISH PASTY
IS THE NATIONAL DISH

OF CORNWALL IN THE UK.

ITS SIGNATURE CRIMPED EDGE,

ALONG WITH
OTHER CHARACTERISTICS,

ARE CULTURALLY
AND COMMERCIALLY PROTECTED.

UNDER EUROPEAN UNION
REGULATIONS,

ONLY PASTIES MADE THE
TRADITIONAL WAY IN CORNWALL

CAN BE SOLD AS CORNISH PASTIES.

THE TRADITIONAL RECIPE
BEGINS WITH PASTRY DOUGH.

WORKERS COMBINE LARD
AND MARGARINE

WITH SALT AND FLOUR.

THEY MIX THESE INGREDIENTS
AT LOW SPEEDS

SO THEY DON'T OVERHEAT THE FATS.

THE SOLID FATS
BREAK UP GRADUALLY

AND COMBINE
WITH THE FLOUR AND SALT

TO FORM
A BREAD-CRUMB-LIKE TEXTURE.

AFTER ABOUT FIVE MINUTES,
THEY ADD WATER.

THEN, THEY RESUME MIXING,
UNTIL THE DOUGH

REACHES THE RIGHT CONSISTENCY.

THEY LET THE DOUGH REST
FOR ABOUT AN HOUR.

THIS RELAXES THE GLUTEN
IN THE FLOUR,

PREVENTING THE DOUGH
FROM SHRINKING WHEN IT BAKES.

THEY PUT IT IN AN EXTRUDER,

WHICH FEEDS IT
DOWN AN AUTOMATED FORMING LINE.

AT THE FIRST STATION, THE DOUGH
PASSES THROUGH SEVERAL ROLLERS,

WHICH PROGRESSIVELY
FLATTEN IT INTO A SHEET.

THEY ADD FLOUR TO THE DOUGH, SO
IT DOESN'T STICK TO THE ROLLERS.

THE FLATTENED DOUGH FINALLY
EXITS THE FIRST STATION.

THE NEXT STATION USES REVOLVING
CUTTERS TO SLICE THE DOUGH

INTO 5-OUNCE DISKS.

THE EXCESS DOUGH IS COLLECTED

AND REWORKED
INTO THE NEXT BATCH.

FLATTENING AND CUTTING
THE DOUGH HEATS IT UP,

SO THEY PUT IT IN A REFRIGERATOR

FOR ABOUT AN HOUR,
TO RESTORE ITS ELASTICITY.

MEANWHILE, THEY PREPARE
THE PASTIES' VEGETABLE FILLING.

WORKERS LOAD WASHED POTATOES
INTO AN INDUSTRIAL PEELER.

IT SPINS THEM INSIDE AN ABRASIVE
METAL DRUM TO REMOVE THE SKINS.

THEN, THE POTATOES GO
THROUGH A DICER,

WHICH CUTS THEM
TO A SPECIFIC SIZE.

THE DICER DEPOSITS
THE POTATOES IN WATER,

TO REMOVE ANY EXCESS STARCH.

WORKERS COMBINE THE POTATOES

WITH DICED RUTABAGA AND ONION
IN A VEGETABLE MIXER.

THEY ADD MELTED BUTTER,
TO HELP CARAMELIZE THE ONIONS.

THEY ALSO ADD SALT, PEPPER,
AND A BLEND OF OTHER SEASONINGS.

THEY RUN THE MIXER
FOR ABOUT TWO MINUTES.

THEN, THE VEGETABLE FILLING

JOINS THE OTHER COMPONENTS
ON THE PRODUCTION LINE.

WORKERS PLACE THE DOUGH
ON A MOVING BELT

WITH THE FRONT EDGE
OF EACH DISK ON A WHITE LINE.

THIS POSITION ENSURES
THAT THE DEPOSITOR'S NOZZLES

DROP THE FILLING
ONTO THE RIGHT SPOT.

NEXT, WORKERS PLACE FRESH,
LEAN SKIRT STEAK

ON TOP OF THE VEGETABLES.

THE STEAK IS CUT FROM
THE FOREQUARTER OF PRIME BEEF.

ACCORDING TO
EUROPEAN UNION REGULATIONS,

12.5% OF A CORNISH PASTY
MUST BE BEEF.

THIS COMPANY'S PASTIES EXCEED
THAT, CONTAINING AT LEAST 17.5%.

HIGHLY SKILLED WORKERS

CLOSE THE CORNISH PASTY
WITH THE SIGNATURE CRIMPED EDGE.

THEY FOLD THE DOUGH IN HALF,

FORM 19 TO 22 EVEN CRIMPS
ALONG THE BACK OF THE PASTY,

THEN, NEATLY TUCK THE END.

THIS MUST BE DONE
WITH BOTH PRECISION AND SPEED.

IT TAKES THESE EXPERT CRIMPERS
ABOUT 20 SECONDS PER PASTY.

WORKERS COLLECT THE PASTIES
AND MAKE A SMALL INCISION,

TO VENT SOME MOISTURE
AS THE BAKE.

THE REMAINING JUICES
WILL INFUSE THE VEGETABLES,

PRODUCING A FLAVORFUL GRAVY.

THE FACTORY IMMEDIATELY COOLS
THE FINISHED CORNISH PASTIES

TO ABOUT 65° FAHRENHEIT.

THIS KEEPS THE RAW INGREDIENTS
FRESH DURING PACKAGING.

PASTIES ARE STORED
AND SHIPPED FROZEN,

THEN GLAZED AND BAKED ONSITE.

AFTER 45 TO 50 MINUTES
IN THE OVEN,

THESE TRADITIONAL CORNISH
PASTIES ARE READY TO SERVE.

FRESH PASTA IS MADE FROM
A MOIST EGG AND FLOUR DOUGH

THAT'S MIXED, KNEADED,
AND ROLLED INTO A SHEET.

THEN, THE DOUGH IS CUT
INTO SOFT NOODLES, RAVIOLI,

OR OTHER SHAPES,
USING A PASTA MAKER.

THIS ITALIAN-MADE
INDUSTRIAL PASTA MAKER

IS DESIGNED FOR RESTAURANTS
AND SMALLER PASTA SUPPLIERS.

THE MACHINE IS
ONLY FIVE FEET WIDE,

BUT IT'S STILL CAPABLE
OF MIXING THE DOUGH

AND PRESSING IT INTO A VARIETY
OF PASTA SHAPES.

THE MACHINE CAN TURN DOUGH

INTO RAVIOLI OR ASSORTED TYPES
OF LONG AND SHORT PASTA.

THE MACHINE'S THREE STATIONS --

THE EXTRUDER, THE RAVIOLI MAKER,
AND THE PASTA CUTTER --

ARE CONSTRUCTED
FROM STAINLESS-STEEL PARTS.

A COMPUTER-GUIDED PUNCH PRESS

MAKES THE REQUIRED HOLES
AND SLOTS.

WORKERS INSERT PIECES
INTO A PRESS

TO BEND THEM
TO THE REQUIRED SHAPE.

THIS IS A COVER FOR ONE
OF THE MACHINE'S COMPONENTS.

ONCE ALL THE PIECES ARE READY,
WORKERS WELD THEM TOGETHER.

THE MACHINE'S PASTA CUTTER USES
STAINLESS-STEEL CUTTING ROLLERS

TO SLICE THE PASTA.

EACH ROLLER STARTS OUT
AS A STAINLESS-STEAL ROD.

A COMPUTER-GUIDED MILL
CARVES GROOVES INTO IT.

THE GROOVE WIDTH DETERMINES
THE WIDTH OF THE PASTA.

THE PASTA CUTTER CONTAINS
FOUR PAIRS OF ROLLERS

THAT CUT THE PASTA
TO DIFFERENT WIDTHS:

2-MILLIMETER-WIDE TAGLIONLINI,

4-MILLIMETER-WIDE FETTUCCINE,
8-MILLIMETER-WIDE TAGLIATELLE,

AND 12-MILLIMETER-WIDE
PAPPARDELLE.

ROLLERS ARE AVAILABLE
IN ADDITIONAL SIZES.

WORKERS INSTALL
FOUR CORRESPONDING PAIRS

OF STEEL COMBS
UNDERNEATH THE ROLLERS.

THE COMBS GENTLY SCRAPE
THE DOUGH OUT OF THE GROOVES

TO EJECT THE CUT PASTA.

NEXT, WORKERS INSTALL THE GEARS
THAT TURN THE ROLLERS.

THE GEARS ENGAGE ONE ANOTHER,

SO THAT THE ROLLERS REVOLVE
AT THE SAME SPEED.

THIS ENSURES THAT THE CUTTER
OPERATES SMOOTHLY AND QUIETLY.

THE MOTOR TURNS THE LARGER MAIN
GEAR, WHICH MOVES THE OTHERS.

THEY MOUNT PROTECTIVE COVERS.

THIS CRITICAL SAFETY FEATURE

PREVENTS USERS' FINGERS FROM
GETTING CAUGHT IN THE ROLLERS.

AT THE BASE OF THE CUTTER,

THEY MOUNT A SMOOTH
LAMINATING ROLLER.

THIS ROLLER
THINS THE DOUGH SHEET

BEFORE THE CUTTING
ROLLERS SLICE IT.

THEY INSTALL THE
ELECTRICALLY POWERED MOTOR

THAT TURNS THE MAIN GEAR.

THEN, THE HANDLE THAT MOVES
THE LAMINATING ROLLER.

HERE, THEY'VE REMOVED
THE PROTECTIVE COVERS

TO DEMONSTRATE HOW
THE CUTTING ROLLERS OPERATE.

NEXT, THEY BUILD THE EXTRUDER.

THEY MOUNT A BLADE
IN THE DOUGH MIXER

AND CONNECT IT
TO AN ELECTRIC MOTOR.

THE EXTRUSION TUBE IS LOCATED
DIRECTLY BELOW THE DOUGH MIXER.

THE DOUGH IS PUSHED
THROUGH A BRONZE DIE

IN THE EXTRUSION TUBE.

THE DIES CAN BE CHANGED TO MAKE
DIFFERENT TYPES OF PASTA.

ONE DIE MAKES
A FLAT SHEET OF DOUGH,

FOR CUTTING LONG PASTA
OR MAKING RAVIOLI.

OTHER DIES CAN BE USED
TO MAKE SHORT PASTA,

SUCH AS FUSILLI OR ROTINI.

THE MACHINE'S THIRD STATION
IS THE MOTORIZED RAVIOLI MAKER.

IT ALSO HAS
INTERCHANGEABLE DIES,

TO MAKE DIFFERENT SHAPES
OF RAVIOLI.

NOW, THIS MACHINE
IS READY TO MAKE PASTA.

FIRST, THEY POUR IN
THE DOUGH INGREDIENTS

AND MIX FOR 15 MINUTES.

THEN, THEY PULL A LEVER TO FEED
THE DOUGH THROUGH THE EXTRUDER.

THIS IS THE DIE
THAT MAKES A DOUGH SHEET

FOR THE LONG PASTA CUTTER
OR RAVIOLI MAKER.

THEY CUT THE DOUGH
OFF THE EXTRUDER

AND PUT IT THROUGH THE CUTTER'S
LAMINATING ROLLER TO THIN IT.

THEN, THEY FEED IT
THROUGH THE ROLLERS

IN ONE OF THE CUTTING SLOTS.

TO MAKE RAVIOLI,
THEY EXTRUDE TWO NARROW SHEETS

AND PUT THEM
THROUGH THE RAVIOLI MAKER.

A TUBE INJECTS THE FILLING
BETWEEN THE SHEETS

BEFORE THE DIE
CRIMPS THEM TOGETHER.

A COOLING SYSTEM BUILT
INTO THE EXTRUDER

PREVENTS THE DOUGH
FROM HEATING UP

AS IT'S FORCED THROUGH THE DIE.

THIS KEEPS THE PASTA FRESH
FOR A LONG TIME.

SLATE WAS ORIGINALLY USED
TO MAKE ROOF SHINGLES,

AS WELL AS FLOOR AND WALL TILES,

BUT, NOW, THIS METAMORPHIC ROCK
IS USED ALL OVER THE HOUSE.

ARTISANS ARE USING SLATE
TO CREATE EVERYDAY ITEMS,

INCLUDING TABLEWARE,
ADDRESS PLAQUES,

AND GARDEN ACCESSORIES.

THESE CORNISH SLATE PRODUCTS USE
TRADITIONAL BUILDING MATERIALS

IN NONTRADITIONAL WAYS.

IN CORNWALL,

THEY HAVE BEEN MINING SLATE
FOR HUNDREDS OF YEARS.

SOME OF THE CRAFTSMAN'S SLATE
IS OLD ROOF

OR FLOOR TILE RETRIEVED
FROM THE DEMOLITION SITES.

OTHER PROJECTS REQUIRE NEW
SLATE, FRESH FROM THE QUARRY.

THE CRAFTSMAN SELECTS

AND OLDER PIECE
FROM A CHEESE BOARD.

HE EVALUATES THE COLOR, AS WELL
AS THE THICKNESS AND SHAPE.

OLDER SLATE IS WEATHERED AND HAS
MORE COLORS RUNNING THROUGH IT.

HE SCRAPES THE LOOSE SLATE
OFF THE SURFACE,

WORKING CAREFULLY TO AVOID

FRACTURING THE STONE'S
THIN LAYERS.

HE SWEEPS OFF THE SCRAPINGS.

HE SCRUBS THE SLATE TILE WITH
A CHEMICAL CLEANING SOLUTION

AND RINSES OFF THE RESIDUE.

THE SLATE DRIES IN MINUTES.

AS THE WATER EVAPORATES,
THE COLOR CHANGES DRAMATICALLY

FROM DARK GRAY TO LIGHT GRAY
WITH A BLUISH HUE.

HE MEASURES THE SLATE
FOR CUTTING

AND SCORES IT LIGHTLY
WITH A SHARP TOOL.

HE PLACES A TEMPLATE
FOR THE HANDLE

WITHIN THE SCORED BOUNDARIES
AND MARKS IT FOR DRILLING.

THEN, HE CUTS THE SLATE
WITH A SLATE GUILLOTINE.

IT'S A DOUBLE-BLADED TOOL
SIMILAR TO A PAPER CUTTER.

HE LEAVES A MARGIN FOR TRIMMING.

HE BREAKS OFF THE MARGIN

BY TAPPING IT
WITH A SPECIAL SLATER'S TOOL

AND CHECKS THE EDGES,
TO CONFIRM THAT THEY'RE NEAT.

THEN, HE REDEFINES THE MARKINGS
FOR THE HANDLE HOLDS.

THE CRAFTSMAN DRILLS HOLES
THROUGH THE SLATE

FOR THE HANDLES.

THEN, HE CHANGES THE DRILL BIT

TO CUT A SLOPED PROFILE
INTO THE HOLES.

THIS WILL ALLOW THE SCREWS
TO SIT FLUSH AGAINST THE SLATE.

HE BRUSHES THE EDGES,
TO GET RID OF LOOSE CHIPS,

AND REFINES THE ENDS
WITH A RAZOR BLADE.

THE CRAFTSMAN WASHES THE SLATE
ONE MORE TIME.

THE GLUES FOUR SMALL SILICONE
KNOBS ONTO THE BASE.

THE KNOBS ACT AS LEGS,

SO THE CHEESE PLATE
CAN BE SET ON ANY SURFACE.

HE APPLIES TWO COATS OF
FOOD-SAFE SEALER TO THE SLATE.

EACH COAT TAKES A DAY TO DRY.

THEN, HE INSTALLS
THE STAINLESS-STEEL HANDLES.

THIS SLATE CHEESE BOARD IS NOW
READY TO HOLD A FEW SNACKS.

FROM AN OLD ROOF TILE
TO A NICE PIECE OF TABLEWARE.

IT'S QUITE A TRANSFORMATION.

NEXT, THE CRAFTSMAN SLICES

A BLOCK OF NEW SLATE
WITH A WET SAW.

NEW SLATE COMES
IN THICKER CHUNKS.

IT CAN BE USED TO MAKE SIGNAGE.

HE USES EIGHT DIFFERENT GRADES
OF DIAMOND ABRASIVE PADS

TO POLISH THE SURFACE
UNTIL IT'S COMPLETELY FLAT.

THEN, HE USES A COMPUTERIZED
GRAPHIC CUTTER

TO MAKE A STENCIL OUT OF VINYL.

HE PLACES THE STENCIL
OVER THE SLATE

AND SANDBLASTS IT
WITH A SPECIAL COMPOUND.

THE PROCESS CREATES ROUGH
GROOVES IN THE SLATE.

THE GROOVES WILL ALLOW
PAINT TO ADHERE TO THE STONE.

ANOTHER EMPLOYEE
USES THE STENCIL

TO APPLY PAINT TO THE SLATE.

SHE ALLOWS EACH COAT
OF THE PAINT TO DRY

BEFORE BRUSHING ON THE NEXT.

SHE APPLIES FOUR COATS IN TOTAL.

WHEN SHE'S FINISHED,
SHE PEELS OFF THE VINYL.

THIS CUSTOM SLATE SIGN
IS READY OF FACE THE STREET.

IT TAKES FOUR DAYS TO CRAFT,
SEAL, AND PAINT THE SIGN.

NOW THAT IT'S COMPLETE,

THE SIGN IS SURE TO MAKE
A ROCK-SOLID IMPRESSION.