New Arrival China Decorative Color Coated Aluminum Coils for Curtain Wall for Singapore Factory
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EXTRUSION LINE FOR BIG SIZE MULTILAYER PPR PIPES WITH GLASS FIBER
Diameter up to 630 mm for the production of multilayer-pipes in PP with glass fiber: this is the line sold by AMUT to a primary European pipe producer dedicated to hot and cold water ducting for civil and industrial applications.
The glass fiber improves the elastic module of the pipe reducing the thermal expansion. Pipe installation costs are lower than the ones for traditional pipe because pipe support is reduced during installation. The quality of pipes is generally enhanced.
The line is composed by 3 single screw extruders, EA75 AMUT model, L/D 35:1 and 1 co-extruder EA20 for the coloured strips. The extruder for inner layer is equipped with anti-abrasion high quality treatment screw and barrel to process properly the glass fiber.
The line is equipped with a special head designed for processing big-size pipes and different configurations: 3-layer with spiral-helical distribution system. The head is thermoregulated through a dedicated TCU keeping accurate temperature during the production process (TERAX system). Any sagging effect is avoided and perfect uniformity of the thickness can be maintained.
Every extrusion tool is designed to reduce the time required for pipe dimensional changes.
The pipe head is equipped with INRAF system for the internal cooling of the pipe. This energy saving concept allows the reduction of the number of cooling tanks, improving the dimensional quality of the pipe.
An integrated computerized system (SURVEYOR) controls all the parameters during each phase of the production process. An innovative software manages the action of the vacuum pumps and save energy by reducing operating time.
Just like the ones you get at the fair! This recipe comes from an old Pennsylvania Dutch cookbook that was in my grandmothers collection from Dutch Pantry Restaurants. These are super simple to make, only take a couple minutes to fry up and are a great treat for kids. These do not keep well so only make what you will eat immediately. Batter can be stored in the fridge for later use (up to two days).
What you’ll need:
3 large eggs
2 cups milk
1/4 cup granulated sugar
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
oil for frying
powdered sugar for dusting or toppings of your choice
Whisk everything together in a large bowl until no lumps remain. Batter should be smooth. Pour batter into a funnel with a 7/16″ hole making sure to plug the hole with your finger. Using a larger funnel makes the funnel cake strands too big and doughy and a smaller funnel makes them too small and crispy. Heat oil to 350*F in a medium saucepan or cast iron skillet. Holding the funnel about 1″ above the oil, quickly swirl and zigzag the batter around in the oil. Fill in any large voids but leave some smaller ones. Each funnel cake should use about 1/2 cup batter if using an 8″ pan. Fry until golden brown on the first side, about 1 minute. Carefully turn and continue frying until golden brown on the second side. Drain and serve on double layer of paper plates. Dust with powdered sugar or toppings of your choice! Makes about 9 (8″) funnel cakes. Enjoy!
Music by Kevin MacLeod (http://incompetech.com)