Text C. Baking and depanning equipment. Vocabulary

assembly

caster

chamber oven

depanner

draw plate oven

enclosure

hearth

hearth oven

paddle

peel

peel oven

rack

reel oven

strap

suction cup

tray oven

tunnel oven

линия

литье

камерная печь

устройство для выгрузки из форм

печь с выдвижными подами

ограждение

под

подовая печь

лопасть

лопата

печь с посадкой тестовых заготовок лопатой

стеллажная печь

катушечная печь

полоса

всасывающая чаша

люлечная печь

туннельная печь

лінія

лиття

камерна піч

пристрій для вивантаження із форм

піч з висувними подами

огородження

под

подова піч

лопата

лопата

піч з посадкою тестових заготівок лопатою

стелажна піч

котушкова піч

смуга

усмоктувальна чаша

люлечна піч

тунельна піч

Exercise 1. Translate the following words without a dictionary.

Conveyor, critical, tunnel, assembly, efficiency, electric element, gas, stationary, electricity, isolate.

Reading. Read the text and say what are the main oven types used in bread-making.

Ovens.

The output of all bread-making systems, batch or continuous, is usually keyed to the oven, probably the most critical equipment in the bakery. Most modern commercial bakeries use either the tunnel oven, consisting of a metal belt passing through a connected series of baking chambers open only at the ends, or the tray oven, with a rigid baking platform carried on chain belts. Other types include the peel oven, having a fixed hearth of stone or brick on which the loaves are placed with a wooden paddle or peel; the reel oven, with shelves rotating on a central axle in Ferris wheel fashion; the rotating hearth oven; and the draw plate oven.

Advances in high-capacity baking equipment include a chamber oven with a conveyor that carries pan assemblies (called straps) along a roughly spiral path through an insulated baking chamber. The straps are automatically added to the conveyor before it enters the oven and then automatically removed and the bread dumped at the conveyor's exit point. Although the conveyor is of a complex design, the oven as a whole is considerably simpler than most other high-capacity baking equipment and can be operated with very little labour. As a further increase in efficiency, the conveyor can also be designed to carry filled pans in a continuous path through a pan-proofing enclosure and then through the oven.

In small to medium-size retail bakeries, baking may be done in a rack oven. This consists of a chamber, perhaps two to three metres high, that is heated by electric elements or gas burners. The rack consists of a steel framework having casters at the bottom and supporting a vertical array of shelves. Bread pans containing unbaked dough pieces are placed on the shelves before the rack is pushed mechanically or manually into the oven. While baking is taking place, the rack may remain stationary or be slowly rotated.

Most ovens are heated by gas burned within the chamber, although oil or electricity may be used. Burners are sometimes isolated from the main chamber, heat transfer then occurring through induced currents of air.

Depanners.

Automatic depanners, removing the loaves from the pans, either invert the pans, jarring them to dislodge the bread, or pick the loaves out of the pans by means of suction cups attached to belts.

Exercise 2. Translate the following word-combinations.

At the conveyor's exit point, on a central axle, a roughly spiral path, a pan-proofing enclosure, a steel framework with casters at the bottom, the high-capacity baking equipment, a further increase in efficiency, to carry filled pans, a connected series of insulated baking chambers, a vertical array of shelves.

Exercise 3. Complete each sentence with a word or phrase from the box.

tunnel oven reel oven small bakeries gas burners automatic depanners

1. Most ovens are heated by electrical heaters or _____.

2. A _____ consists of a series of baking chambers and a metal belt. 3. Shelves of a _____ rotate in Ferris wheel fashion.

4. In _____ baking may be done in a rack oven.

5. ____ are used for removing products from the pans.

Exercise 4. Checking facts and ideas. Decide if these statements are true or false.

1. An oven is the simplest baking equipment. 2. All ovens are heated by electricity.

3. Depanners are used for pan-proofing.

4. Ovens are operated with very little labour.

5. In small bakeries rack ovens are usually employed.

Exercise 5. Rewrite the following sentences replacing the words underlined with the expressions from the text which have similar meanings.

1. The efficiency of bread-making systems depends on the oven type. 2. Racks are pushed by hands into the oven.

3. Automatic depanners replace the loaves from the pans.

4. In the reel oven shelves revolve on an axle in Ferris wheel fashion. 5. A conveyor moves filled pans through the oven.

Exercise 6. Answer the following questions.

1. How many oven types are there for the bread manufacture? What are they? 2. What is the main part of all ovens?

3. By what devices are ovens heated? 4. What are the functions of depanners?

5. What operations in bread baking are automatized?

Exercise 7. Merriam-Webster's Collegiate Dictionary gives us 5 definitions of different ovens. Match the oven titles on the left with their definitions on the right.

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