Grinding. Reduction of disaster-related vegetative debris through mechanical means into small pieces to be used asmulch or fuel. Grinding may also be referred to as chipping or mulching.
Grinding. It is Management's policy that no grinding will be performed outside of a grinding booth which would be detrimental to the safety or health of employees. Any complaints that cannot be resolved will be reviewed by the Management and Union Health and Safety Representatives.
Grinding. Column splices and butt joints of struts and compression members (depending on contact for load transmission) shall be accurately ground and close-butted over the whole section with a tolerance not exceeding 0.2mm locally at any place. In column caps and bases, the ends of shafts together with the attached gussets, angles, channels etc., shall be accurately ground so that the parts connected butt over minimum 90% surface of contact. In case of connecting angles or channels, care shall be taken so that these are fixed with such accuracy that they are not reduced in thickness by grinding by more than 2mm. Ends of all bearing stiffeners shall be ground to fit tightly at both top and bottom. Similarly, bottom of the knife edge supports along with the top surface of column brackets shall be accurately ground to provide effective bearing with a tolerance not exceeding 0.2mm locally at any place. Slab bases and caps shall be accurately ground over the bearing surfaces and shall have effective contact with the ends of stanchions. Bearing faces which are to be grouted direct to foundations need not be ground if such faces are true and parallel to the upper faces.
Grinding. When making burger from wild game, add a minimum of 10% pork fat to the meat. This will give the burger moisture, but still not make it fatty. If pork fat is not available, use beef fat. Never use beef suet. Suet is too hard and the burger will be cooked before the suet melts causing suet particles to remain in the burger. Cut meat into small pieces that will easily fit into the throat of the grinder head. Meat should be 40¡ or colder and free of gristle and sinew. Feed meat slowly into the throat of the head. Use the meat stomper to push meat into the throat of the head. Do not force meat. NEVER USE FINGERS TO PUSH MEAT INTO THE HEAD. Grind meat through the coarse plate first, turn motor off and unplug the grinder. Then, remove the coarse plate and clean the head of sinew, fat or gristle that has accumulated during the first grind. Assemble the unit with the fine plate, plug grinder in and assembly section in this manual. STUFFING SAUSAGE CASINGS: When making sausage, use at least 20% fat with your meat and grind it like burger. Mix the seasoning with the meat after the first grind and grind a second time.
Grinding. Polishing will only take place if the condition of the glass warrants repair after the old coating is stripped (See Sec 1.3). Grinding/polishing must meet the requirements described in 1.3.2, Deliverables include:
Grinding. The operator of the grinder must be trained regarding the safe use and operation of the equipment. The grinder and his assistant must be provided with effective Personal Protective Equipment. A Fire Extinguisher will be in the areas of work where any spark producing activity takes place.
Grinding. Grinding is the process of reducing the size of a mined product into relatively fine particles. Pulverizing Pulverizing is the process whereby mined products are reduced to fine particles, such as to dust or powder size. Sizing Sizing is the process of separating particles of mixed sizes into groups of particles of all the same size, or into groups in which particles range between maximum and minimum sizes. Concentrating Concentrating is the process of separating and accumulating economic minerals from gangue, or the upgrading of ore or minerals.
Grinding. The game requires grinding. You'll be in trouble later if you just go along with the flow and not spend time leveling up your party and ranking up your personas. This guide will mention recommended grinding spots along the way; however, you can grind wherever you want as long as there's free/ accessible healing AND savepoint.
Grinding. The City agrees to provide in tub-grinding services at Lake Avenue for brush, and tree limbs 8 feet in length or less, not greater than 40”in diameter, and tree root balls not greater than 48” in diameter and free of dirt.
Grinding. When making burger from wild game, add a minimum of 10% pork fat to the meat. This will give the burger moisture, but still not make it fatty. If pork fat is not available, use beef fat. Cut meat into small pieces that will easily fit into the throat of the grinder head. Meat should be 40° or colder and free of gristle and sinew. Feed meat slowly into the throat of the head. Use the meat stomper to push meat into the throat of the head. Do not force meat. NEVER USE FINGERS TO PUSH MEAT INTO THE HEAD Grind meat through the coarse plate first, turn motor off and unplug the grinder. Then, remove the coarse plate and clean the head of sinew, fat or gristle that has accumulated during the first grind. Assemble the unit with the fine plate, plug grinder in and regrind the meat. STUFFING SAUSAGE CASINGS: There are several methods for stuffing sausage with your grinder. Before you begin, review the helpful tips listed below: - When making sausage, use at least 20% fat with your meat and grind it like burger. Without adequate fat, your sausage will be dry when cooked, and will tend to crumble when cut or sliced. - Make sure the meat is well-chilled (28-32° F). - Use only the finest natural casings — hog for large sausages and sheep for small, breakfast-style links. Rinse well before use. - Slide casings onto stuffing tube making sure to leave the end of the tube open. Turn grinder on and feed meat into the head until meat is at the end of the stuffing tube. Stop grinder and pull casing out past the opening of stuffing tube about 1”. Tie a knot in the casing. Restart grinder. This procedure will keep the casing from filling up with air when you first start stuffing. Continue to feed meat into head until the casing is filled. - Stuff the casing firm, but not to the bursting point. To divide the sausage into links, give the casing two or three quick twists before adding more meat. Twist links in alternating directions (clockwise for the first, counter-clockwise for the second) to ensure that they keep their forms. - If air bubbles form in your sausage, you can pop them with a sharp, sterilized needle.
