Back to overview,Home naval-today UK: HMS Iron Duke Hands Over Gulf Duties to St Albans View post tag: HMS Share this article View post tag: News by topic View post tag: Albans View post tag: Iron View post tag: over View post tag: Gulf View post tag: Hands View post tag: St. View post tag: Navy View post tag: Naval July 7, 2011 Ploughing through seas whipped up by the monsoon season, HMS Iron Duke and St Albans perform a traditional sail past in the Indian Ocean as one Portsmouth-based frigate hands over Gulf duties to another.The two ships – Iron Duck on the left here, the Saint on the right – saluted each other with jets of water, a few banners of ribald encouragement, and quite a few matelots in fancy dress on the outgoing Type 23… including Iron Duke’s own Kate Winslet complete with bright red ‘dress’, ginger hair… and a bit of paunch right at the bow.This has been Iron Duke’s very first deployment to this part of the world, despite being in service for nearly 20 years; most of her time to date has been spent in the North and South Atlantics.Her five months in theatre have spanned a rather momentous period – for in addition to events sweeping the North Africa, the Levant and Middle East, the Royal Navy’s Iraq mission has finally concluded after nearly a decade.It fell to the ship to conduct the last patrol of Iraq’s oil platforms which are both the mainstay of the country’s economy and have been the raison d’être for RN frigate deployments to the Gulf since 2003.With the Iraq mission done, Operation Telic is no more and a wider duty for the substantial RN presence east of Suez (generally never fewer than ten surface ships, RFA support vessels and normally one submarine) has emerged – Kipion, a combination of the old Operations Telic and Calash, patrols of the Indian Ocean.The Kipion remit is counter drugs/piracy/smuggling/terrorism, plus working with the sizeable Allied naval force in the region, plus friendly nations.All of which St Albans is getting used to right now. She’s arrived in the area fresh from a dramatic high seas rescue which saw her Merlin pluck all souls from a stricken tanker in the middle of a monsoon.She’ll be away from home until the year’s end, while Iron Duke is making godspeed for Portsmouth on her 6,000-mile journey back to the Solent.[mappress]Source: royalnavy, July 7, 2011 View post tag: Duties UK: HMS Iron Duke Hands Over Gulf Duties to St Albans View post tag: UK View post tag: Duke
Bakers have embraced retarder-provers in recent years as the concept has developed dramatically, both in technology and the consistency of results. The latest machines employ sophisticated microprocessors and refrigeration advances, for perfect production in a variety of situations and with almost any type of bread and baked product. The result has been more flexible production runs, the ability to plan for and iron out production bottlenecks, ease of use and control by staff, faster overall production, lower production costs and, above all, improved product quality. The microprocessor revolution has allowed the ability to ‘bank’ temperature and humidity settings to create a smooth and controlled ‘microstep’ transition from cold to warm. This has been a revolution for bakers, allowing a better product than previously achieved with the erratic steps in temperature of older mechanical timers. If there’s one development in retarder-provers that has made the difference to the actual quality of baked product – as distinct from energy savings, staff training, running costs and administration – it’s the sharp and precise control and adjustment of humidity, temperature and airflow.Modular reach-in and roll-in chambers are also a popular development as they enable retarder-provers to be installed almost anywhere. They can also be enlarged easily or even reinstalled elsewhere if production needs change. For smaller facilities, reach-in cabinets offer a cost-effective solution while incorporating all the essential airflow, humidity and temperature precision of modular chambers. The latest retarder-provers also have an adjustable airflow pattern, checked and adjusted at the time of commissioning and whenever layout changes, to suit the working environment and production requirements of the baker. For perfect results, the air should be directed down the side of the chamber and drawn up through the centre. With airflow and environmentally-friendly highly-effective insulation also helping to make retarder-provers more efficient, recent models have seen a marked reduction in compressor capacity. This has meant less noise, lower energy consumption and, for the baker, potential tax rebates under the Climate Change Levy. Advances in microprocessor technology have also meant easier operation. Williams’ models, for example, are said to be as easy to use as ATM cash machines and this is a vital feature in a field where, while expertise in baking is as high as ever, operator training is increasingly expensive. Seven-day timers are now a common feature, allowing the machine to switch automatically from retard to recovery and prove cycle. The most modern controllers also incorporate time-flexible features, such as holding after proving to await staff who are tied up or ovens still busy baking other products. By selecting the right equipment bakers can be confident that they can deliver the best quality dough consistently and achieve the best results for baked products for many trouble-free years.