English to Arabic Tech/Engineering Mechanics / Mech Engineering food industry

in the commercial` production ofV deep-fried bakery products, as exemplified by raised doughnuts, the'sh'aped cut pieces of dough are subjected to considerable handling and transportation between the formation of the dough pieces and the deep-frying thereof. Following the shaping oi' the dough pieces, they are frequently deposited upon trays and are loaded into or conveyed through a(( proofing chamber)) wherein the dough pieces are permitted to rise under controlled arnbient conditions. The pieces of dough are then removed from the trays and fed to a deep-frying unit containing hot oil wherein the doughnuts are cooked or fried. The dough pieces are of a delicate and adhesive nature and during the handling thereof accumulate on.

their surfaces a relatively largeV amount of tlour which is present on the dough carrying trays and other dough handling components, In the conventional apparatus heretofore employed, the dough pieces including the iiour thereon are deposited into the deep frying hot oil. A large part of the our sepanates from the dough pieces andaccumulates in and is charred by the hot oil. This rapidly contaminates the oil thereby necessitating the frequent treating, handling and replenishment thereof. This is obligatory since the presence of excess our in the oil results in accumulated deposits of charred material which adversely affects the quality and appearance of the end product. Furtl'iermore,V conventional deep-i`rying equipment is generally necessarily designed to accommodate such deposits and is hence of increased cos