Monday, May 11, 2009

Make sure your home is a safe place



Being safe means being aware of dangers out there, not only outside the home but also the dangers lurk-ing in your typical surroundings.AC = -->
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Normal, everyday activities at home such as cleaning, cooking and entertaining can be life-threatening without proper precautions.
Injury-prevention experts say more than 20,000 people die each year from accidents in or around the home; another 21 million end up be-ing treated for injuries.
The good news is that almost all of the most common accidents around the house are preventable, including falls, burns, drowning and poisoning, according to the Home Safety Coun-cil in Washington.
The bad news is that few people take the necessary steps to stay safe at home.
“Families consistently tell us that they realize it’s something that should be done, but they say they don’t have the time, they don’t know how to fix it, or they worry that the changes will be too expensive,” says council president Meri-K Appy. “This is the fastest thing people can do to improve their quality of life.”
Home safety can be simple with the council’s room-by-room accident-prevention guide. Ask yourself the following questions, adapted from that guide, to make sure your home is as safe as it can be. If you need to make changes, many are inexpensive and can be done in one weekend.
Front-burner issues
Cooking is the No. 1 cause of home fires. Ask yourself whether you’re taking the proper precautions to pre-vent a kitchen fire.
Do you make use of the back burn-ers? Always turn pot handles toward the back of the stove to prevent chil-dren or pets from pulling down hot pots.
Do you have a “kid free zone” around the stove? Use masking tape to mark off this area. This will help teach youngsters that the space is for Mom or Dad only. Also, be extra careful when moving hot items from an overhead microwave to a counter-top or from the stove to the sink.
Do you use oven mitts that protect from the fingers all the way to the elbows? If you are burned, do not put butter, ice or ointment on the injury. Even slight burns need to be cooled down with water for three to five minutes.
Do you use commuter mugs for all hot drinks? Doing so will prevent spill and splash burns.
Do you stand by the pan when you’re cooking, especially with grease? Numerous synthetic and petroleum-based kitchen products – plastics particularly – burn hot and fast. A fire in the kitchen can grow from first ignition to “flash over” – when a room bursts into flames – in minutes.
Slippery when wet
Hot-water burns are the most commonly overlooked danger in the bathroom, which also poses hazards from falling on slick surfaces, drown-ing, or poisoning from medications or cleansers. A safe temperature for bathing is 90 to 100 degrees, but tap water sometimes gushes out of the faucet at 120 degrees or hotter.
Do you know how hot your tap wa-ter is? If not, do a thermometer test. You may need to lower the tempera-ture on your water heater to just be-low the “medium” setting. Honey-well, Kohler and other home-improvement companies make ther-mostatic mixing valves that attach to the water heater and mix cold water with hot water for a safer tempera-ture.
If you don’t have access to the wa-ter heater, which is often the case in apartment complexes, H2otStop makes anti-scald tub spouts and shower heads that reduce the water flow to a trickle when it’s too hot.
Do you avoid flushing the toilet, running the washing machine or dishwasher, and using the shower all at the same time? Doing so will re-duce dangerous water-temperature fluctuations.
Do you test the water temperature before putting your kids in the bath-tub? Place your entire hand in the water and move it around to check for hot spots.
Do you supervise kids and other people who need assistance bathing? Constant supervision is a must. A child can drown in just an inch or two of standing water.
Do you have slip-resistant pads or decals? These should be on the bot-tom of a tub or shower. Handrails and grab bars also go a long way toward preventing falls.
Do you keep the bathroom door closed when it isn’t in use? You never want a little one inadvertently wan-dering into the bathroom alone.
Do you read product labels? Poison hazards abound in the bathroom, kitchen and garage. Cosmetics, cleaning products, hair straighteners and mouthwash are common haz-ards. Look for products labeled with signal words in all caps, such as CAUTION, WARNING or DANGER. Lock these products away from kids and pets. Be especially careful of “look-alike poisons” like juice-colored, flowery-smelling cleaners.
Rest better (and safer)
Deep sleep often prevents people from waking up during an emer-gency.
Do you have smoke detectors, fire alarms and sprinklers in every bed-room?
Interconnected alarms that sound all at once when smoke is detected in one area of the home are a good idea.
Does your family have an emer-gency escape plan? Keep escape lad-ders on all upper levels. A ladder in the garage won’t help if a fire starts in the bedroom.
Have you read up on Sudden Infant Death Syndrome?
Keep babies safe by placing them in cribs with nothing else in them – including toys, stuffed animals and blankets. Bumpers should be re-moved as soon as an infant can roll over. For additional crib safety, put infants to sleep in a wearable blanket, and position the crib away from the windows.
Easy living
Do you stick around when a candle is burning? Any open flame must be constantly supervised by an adult to prevent a fire. Instead of real candles, consider battery-operated, “flame-less” candles.
Do you have a carbon monoxide alarm? Heat sources such as fire-places, wood stoves or any appliance that burns oil, gas or coal produce this poisonous gas. Alarms should be on every level of the home.
Do you regularly test all carbon monoxide and fire detectors? Do this monthly to make sure they are in proper working order. Any alarms that are more than eight years old should be replaced, according to the Home Safety Council.
Does cigarette smoking happen outside only? Keeping cigarettes out of the house undercuts the risk that bedding or upholstery will catch fire from a smoldering butt. Wherever people smoke, keep a deep, sturdy ashtray there and water nearby.
Step it up
Falls are the No. 1 cause of home-injury death for older adults.
Are your stairs clear and well lit? Make sure there is lighting at the top and the bottom of a stairwell. This is also a dangerous place to allow clut-ter to accumulate.
Are there handrails on both sides of your stairs? The Home Safety Council is lobbying home builders to make handrails on both sides of a staircase a building standard. Use a round handrail as opposed to a wider, decorative one so the entire hand can grab the rail if needed.
Do you have baby gates? Homes with small children should keep these at the top and the bottom of all stairs. Placing a gate at one end or the other does not deter a possible accident.
Put on the brakes
Poisoning poses the largest hazard in the garage, but accidents also are common.
Do you warm up your car outside? Warming up the car in the garage can cause carbon monoxide to get inside the home.
Does every tool have its place? Pick up clutter, and stow it away to pre-vent trips, falls and cuts.
Do you use child-safety locks? Just putting items on high shelves does not keep kids safe.
Do you keep gasoline outside rather than inside?
Avoid bringing gasoline into the home or garage. Limit how much you keep by buying only enough for one chore at a time. Store it in a child-resistant container, preferably in an outside, detached shed.
The great outdoors
Are you hyper-aware when kids are playing in or near water?
Don’t read a book or talk to a friend.
Is play equipment sturdy? Four-by-four wood construction is better than 2-by-4.
Are you mindful of “landing injury” risks?
Children’s outdoor play areas should have 9 to 12 inches of soft material such as wood chips, rubber mulch or pea gravel on the ground. Dirt, sand or grass will not ensure a safe landing. Preschool-age children should not be allowed to climb higher than 4 feet. Extend a “fall zone” 6 feet in all directions.
Do you protect yourself while gar-dening or mowing? Consider cover-ing your eyes and ears to prevent being struck by flying debris. Read the labels on all herbicides, pesti-cides and pool chemicals, and store them behind child-safety locks.
KINGTECH

Wednesday, April 15, 2009

International Trade City-YIWU

Situated on the Chouzhou Road of the 'First City of China' - Yiwu, in Zhejiang Province, Yiwu International Trade City (also called Futian Market) is a modern international specialty market. The market now covers an area of 346 acres following the completion of the second phase. There are five business districts including the chief market and centers for direct sales, purchasing, storage and dining.
The first phase of the Yiwu International Trade City was completed and put into use in September 2002. Goods sold in this market mainly fall into four categories: craftworks, ornaments, toys and flowers. As one of the most advanced domestic markets, it boasts up-to-date equipment and facilities including central air conditioning, large electronic information screens, electronic consultation, broadcasting system, broad band network, escalators and fire control supervision system.
In order to offer more convenience to visitors, four parking lots have been built on and under the ground. Additionally, visitors can stroll in the trade city without venturing far from their cars - cars can reach each floor in the market. Visitors enjoy a series of services including telegraphy, financial, commercial transportation and dining.
The second phase of the Yiwu International Trade City was put into use in 2005. With a total of fifteen thousand booths, this market deals with a wide range of merchandise including cultural articles, sporting goods, cosmetics, spectacles, fasteners, zippers, hardware, electronic implements, luggage, bags, clocks, watches, and rainwear.
While traveling here, visitors will find that Yiwu International Trade City is really an international world. Occasionally, you will encounter groups of businessmen speaking different languages selling goods here. Especially, in the second phase project of Yiwu market, there is a 'merchant tribe', called Korean Store, selling typical Korean clothes, exquisite Korean dishware and some electronic appliances.
Recently, Yiwu International Trade City has been nominated as the first Grade AAAA National Tourism and Shopping Zone by China National Tourism Administration. The third phase is under construction now and will be put into use in 2008 with the enlarged Yiwu International Trade City welcoming even more travellers from home and abroad.

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Monday, April 13, 2009

105th Canton Fair date

Date:- Phase 1: 9:30-19:00 15-19 April, 2009-
Phase 2: 9:30-19:00 24-28 April, 2009-
Phase 3: 9:30-19:00 3-7 May, 2009
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Guangzhou


Guangzhou, known in the West as Canton, is the capital city of Guangdong. Legend says five gods riding goats brought the first grain to Guangzhou, hence its "Goat City" nickname. It's no myth, however, that Guangzhou is south China's main seaport, with rail connections to nearby Hong Kong.The city features the National Peasant Movement Institute, founded by Mao Zedong and Zhou En Lai. Historical monuments include Dr. Sun Yat-Sen Memorial Hall, commemorating the Nationalist revolutionary movement, seated here in 1913. Many of the buildings and churches on Shamian Island are well maintained and rather pretty.As for dining there are literally hundreds of good restaurants serving up authentic Cantonese cuisine.


KINGTECH

Sunday, April 12, 2009

How do I season my other Lodge cookware?

How do I season my other Lodge cookware?
1. Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. Discoloration on towel is normal.2. Apply a thin, even coating of melted shortening (Crisco, Wesson, etc.; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply inside and outside (NOTE: If your utensil has a lid, make sure you season it as well.)3. Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn oven off and let utensil remain in the oven until cool.4. To clean utensil after use, use boiling water and a plastic scrub bun or brush. Do not use soap, unless you are going to repeat the seasoning process. Do not put in dishwasher.5. Always wash immediately after use, while still hot.6. After washing utensil, dry thoroughly, then spray lightly withvegetable oil, (Pam, for example), wipe with a paper towel, and store. Never store utensil with lid on. (Cast iron needs air circulation.)7. Do not use utensil as a food storage vessel.8. To remove heavy food or grease build-up, scour with steel wool, SOS pad, etc., then re-season.9. Deep fry in Dutch ovens at least six times prior to cooking beans of any kind. Re-season utensil after cooking acidic foods, such as beans or tomatoes.10. Follow these simple steps and your Lodge Cast Iron Cookware can last a lifetime.

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104th canton fair

Mr. Mu Xinhai, Vice Secretary General & Spokesman of the Canton FairGuangzhou Nov.6, 2008
Friends from Press, ladies and gentlemen,
Good morning!
Welcome to the press conference and thank you for your attendance.
Mr. Wen Zhongliang, Commercial Counselor of the Department of Foreign Trade of the Ministry of Commerce of P.R. China and Director of the Business Office of the Canton Fair also attend today’s Press Conference.
The 104th session of China Import and Export Fair is about to conclude, this session of the fair is being held under the severe conditions that global financial market is experiencing drastic turbulence, financial crisis is spreading to real economy, growth rate of world economy is obviously slowing down with increased uncertainties in international economic environment. Confronted with complicated external environment, in accordance with the arrangement of the leading party group of the Ministry of Commerce of P.R.China, the Canton Fair thoroughly implements the Scientific Outlook on Development by carrying out the significant reform of splitting the fair into 3 phases. It also achieves positive results and improves organizing capability by serving the transformation of development mode of foreign trade, optimizing the structure for export goods, maintaining the reputation of products made in China, forging Chinese brand, and promoting balanced development of import and export.
With concerted efforts from all parties, every reform has been implemented. All parties strictly fulfill their functions and cooperate very well. The exhibition scale has been further expanded, which provides Chinese excellent enterprises with a platform to demonstrate their images and products. It also offers valuable opportunity for more enterprises to participate in the fair amid the environment of shrinking global demand and difficult export situation, enabling them to gain more chances to stabilize business sources and explore new market. Further optimization of exhibit categories and exhibition sections follows the trend of international exhibition industry. On the basis of maintaining the feature of a comprehensive exhibition, the Canton Fair has further improved its degree of specialization, which makes buyers’ sourcing more convenient. The full operation of the complex provides exhibitors and buyers a brand new negotiation environment. The new complex is functioning very well, and has stood all the tests during the period of stand setting-up and dismantling. New complex, new phase and new mechanism has not only created new opportunities for enterprises, but also brought new vitality for the Canton Fair.
The features of this session are as follows:
Firstly, to cope with the current unfavorable situation, exhibitors take some active measures so as to transform challenges into opportunities and achieve a result better than expectation.
Exhibitors reflect generally that, before participating in the Canton Fair, they have already prepared themselves for the possible decrease of buyer attendance and trade turnover. Up to November 5, the number of overseas buyers accumulate to 174,562 and the trade turnover reaches to USD 31.55 billion. The visit to the Canton Fair’s websites accumulate to 170 million times. The intentioned turnover of online transaction reach USD 570 million, which was achieved under the background that most countries lower their expectations of economic growth, global market shrink, and professional buyers from Europe and America have cut their sourcing activities. It was due to concerted efforts made by all parties participating in the fair, especially those exhibitors. Meanwhile, it also shows that China’s export industry has generated a relatively competitive edge, and China’s export goods still have obvious competitiveness. Export enterprises’ ability to handle external environment is improving.
Besides, transaction volume achieved by private enterprises reached USD 18.56 billion, accounting for 58.8% of the total. Among private enterprises, a considerable proportion is small and medium-sized enterprises, which demonstrates the Canton Fair’s role in serving small and medium-sized enterprises to explore the international market has been strengthened.
Secondly, brand effect is expanded, and more confidence is gained for enterprises with advantages.
This session sees a considerable increase of brand stands; expansion of exhibition space and improved level of stand construction has played an important role in fully demonstrating the image of products “made in China” and facilitating negotiation and transaction. Trade volume achieved at the Brand Zone reached USD 8.86 billion, accounting for 28.1% of the total. The demonstration effect of brand has been further improved.
Thirdly, high-tech products, new and special products with high added value emerge in a large quantity and become an active part for transaction; environmental-friendly products enjoy great popularity; products with independent brand, design, patent and innovation have prominent advantages.
Products that are innovative, environmental-friendly, uniquely designed or filling the blank of the international market are very popular. Brand enterprises, enterprises with strong transformation capability, and enterprises implementing market diversification ahead of time take the initiative in transaction, pricing, and they demonstrate relatively strong capacity to weather the financial storm.
A large number of exhibitors say that after this session of the Canton Fair, they will make every endeavor to increase turnover, while improve their competitiveness and capability to withstand risks by adjusting their export strategies, tapping emerging markets, transforming the enterprises and making innovations against the background of gloomy external economic situation. Therefore, the export growth can be maintained stable. Survey shows that cultivating brands and developing novel products while avoiding competition of same quality or same price is a very effective way to tackle the demand slowdown of overseas market.
Fourthly, upgrade the quality of exhibits.
This session of the Canton Fair attaches great importance to upgrading the quality of exhibits. The Ministry of Commerce of P. R. China issued a series of documents before the fair requiring commercial departments at all levels and various commercial and industrial associations to examine strictly the qualification of exhibitors. Those exhibitors breaking the regulations of the fair and those resource-consuming products with high pollution and high cost blacklisted by the quality inspection department or the environmental protection department shall be cleared away from Canton Fair. Trading delegations and various departments of the Canton Fair shall strictly inspect to deter products with inferior quality. The Ministry of Commerce of P. R. China held a news briefing on the quality of products in the whole commercial system of China during the fair time on Nov. 4th, requiring us to have a sense of “every issue concerning product quality is serious” and upgrade the product quality.
Fifthly, International Pavilion shows the sincerity and efforts of Chinese government in promoting the trade balance
In this session, we have stricter entry standards and verification systems for exhibitors of International Pavilion, insuring all the exhibiting enterprises and exhibits are overseas with improving quality. Such countries or regions as Turkey, Hong Kong, and India have organized relatively large delegations to participate. Overseas exhibitors expressed that under the current volatile international economic situation, they are even more optimistic about the Chinese market. They have achieved better-than-expected effect, and they are full of confidence in exploring the Chinese market.
The Fair has organized about 8000 domestic professional buyers. It adopts a door to door purchasing model for the first time and achieved good results targeting at overseas advanced technology, advanced equipment, key parts and components, and scarce products in Chinese Market.
Sixthly, continuously strengthen the effort on IP protection.
Import and export industrial association is responsible for IP protection in this session for the first time, which is more professional, authoritative and closer to exhibitors. The complaint reception station has received 645 complaints, involving 911 enterprises, in which 495 are determined as infringing others’ IPR. Staffs fully take the advantage of their understanding of enterprises and industries, upgrading the handlement efficiency.
Seventhly, further strengthen service functions and improve service level.
The reform has efficiently improved its service level: Booth category and application procedures have been simplified, which helps to save more time and reduce administrative cost for each trade delegation and exhibitor; the modern facility of new complex has brought fresh atmosphere of negotiation to overseas buyers. Service facilities are being constantly perfected, such as direction signs that are convenient for exhibitors and buyers; Safety and Scan Efficiency has developed with the new implementation of IC Cards for entry; Booth design becomes much more delicate; Catering service achieved recognition from both exhibitors and buyers; Smooth surrounding traffic and orderly complex has been seen in this session.
The Canton Fair has received an initial success in the reform of three phases in one session, which is an important measure carried out by the Ministry of Commerce of P.R.China to implement the Scientific Outlook on Development and transform the government functions, as well as a move to serve the local, the infrastructure and enterprises. On such a basis, we are constantly making conclusion, improve and progress towards the goal of first-class exhibition in the world.
The reform of the Canton Fair is in the spotlight of the public and gains positive remarks from the media. The press has made objective, complete and in-depth report upon active measures to innovate and increase turnover taken by governments of all levels, local business administrative departments and exporters all across the country against the financial crisis, they also covered the successful experience, market information from home and abroad reflected through the Canton Fair. Hereby I would like to represent the Press Center of the Canton Fair to express the most sincere gratitude to all of your excellent work and dedication spirit.
Thank you very much.

From:http://www.cantonfair.org.cn
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Saturday, April 11, 2009

The Salt Method for Cleaning Cast Iron:

Using a thick paste of warm vegetable oil and salt does a great job of bringing rusty cast-iron pots and pans back to life. Following are the step to follow:
Rub the cast-iron pan with fine steel wool.
Wipe out loose dirt and rust with a cloth. Repeat steps 1 and 2 until the pan is largely cleared of rust.
Place the pan on the burner of your stove over medium-low heat. Add enough vegetable oil to coat the pan bottom heavily. Heat for 5 minutes or until the handle is too hot to touch. turn off the heat.
Depending on the size of your cast-iron pan, add approximately 2 to 4 tablespoons coarse salt to form a paste. The salt acts as an abrasive to gently srub any goop off the surface. Wearing a glove, scrub with a thick wad of paper towels, steadying the pan with a pot holder, scrub the pan, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
Wash the pan with hot water and dish washing soap. Rinse the pan thoroughly in hot water, wipe dry, and then coat with a thin film of vegetable oil, wiping off any excess oil with additional paper towels.
To maintain your cast-iron pan after cooking in it, using coarse sale and a paper towel, scrub the pan. Dump the salt out and rinse the cast-iron pan in cold water. Wipe dry with a paper towel (if you still get a brown stain on the paper towel, dump more salt in and repeat the process), and then wipe a thin film of olive oil in the pan.

exhibition


展会使用频率最高的英语
What do you think of the payment terms? 对支付条件有何看法?
How do you feel like the quality of our products? 你觉得我们产品的质量怎么样?
What about having a look at sample first? 先看一看产品吧?
What about placing a trial order? 何不先试订货?
The quality of ours is as good as that of many other suppliers, while our prices are not high as theirs. By the way, which items are you interested in?我们的产品质量与其他生产商一样的好,而我们的价格却不象他们的那样高。哎,你对哪个产品感兴趣?
You can rest assured. 你可以放心。
We are always improving our design and patterns to confirm to the world market.我们一直在提高我们产品的设计水平,以满足世界市场的要求。
This new product is to the taste of European market. 这种新产品欧洲很受欢迎。
I think it will also find a good market in your market.我认为它会在你国市场上畅销。
Fine quality as well as low price will help push the sales of your products.优良的质量和较低的价格有助于推产品。
While we appreciate your cooperation, we regret to say that we can’t reduce our price any further.虽然我们感谢贵方的合作,但是很抱慊,我们不能再减价了。
Reliability is our strong point. 可靠性正是我们产品的优点。
We are satisfied with the quality of your samples, so the business depends entirely on your price. 我们对样品的质量很满意,因此交易的成败就取决于你们的价格了。
To a certain extent,our price depends on how large your order is.在某种程度上,我们的价格就得看你们的定单有多大。
This product is now in great demand and we have on hand many enquiries from other countries.这种产品现在需求量很大,我们手头上来自其他国家的很多询盘。
Thank you for your inquiry. Would you tell us what quantity you require so that we can work out the offer? 谢谢你询价。为了便于我方提出报价,能否请你谈谈你方需求数量?
Here are our FOB price. All the prices in the lists are subject to our final confirmation.
这是我们的FOB价格单。单上所有价格以我方最后确认为准。
In general, our prices are given on a FOB basis. 通常我们的报价都是FOB价。
Our prices compare most favorably with quotations you can get from other manufacturers. You’ll see that from our price sheet. The prices are subject to our confirmation, naturally.我们的价格比其他制造商开价优惠得多。这一点你可以从我们的价格单看到,所有价格当然要经我方确认后方有效。
We offer you our best prices, at which we have done a lot business with other customers.我们向你们报最优惠价,按此价我们已与其他客户做了大批生意。
Will you please tell us the specifications, quantity and packing you want, so that we can work out the offer ASAP. 请告诉我们贵方对规格、数量及包装的要求,以便我方尽快制定出报价。
This is the pricelist, but it serves as a guide line only. Is there anything you are particularly interested in. 这是价格表,但只供参考。是否有你特别感兴趣的商品?
Do you have specific request for packing? Here are the samples of packing available now, you may have a look. 你们对包装有什么特别要求吗?这是我们目前用的包装样品,你可以看下。
I wonder if you have found that our specifications meet your requirements. I’m sure the prices we submitted are competitive.不知道您认为我们的规格是否符合你的要求?我敢肯定我们的价格是非常有竞争力的
Heavy enquiries witness the quality of our products. 大量询盘证明我们的产品质量过硬。
We regret that the goods you inquire about are not available. 很遗憾,你们所询货物目前无货。
My offer was based on reasonable profit, not on wild speculations.我的报价以合理利润为依据,不是漫天要价。
Moreover, we’ve kept the price close to the costs of production.再说,这已经把价格压到生产费用的边缘了。
Could you tell me which kind of payment terms you’ll choose? 能否告知你们将采用那种付款方式?
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Friday, April 10, 2009

gas burner




Natural gas is often used for cooking or heating. Natural gas is a fossil fuel which is a non-renewable resource. please don't waste it

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Wednesday, April 8, 2009

camping


Fast, low-cost way to heat water, make coffee, fry steak and eggs or do just about any kind of OUTDOOR stovetop cooking! 15,000 BTU cast iron stove hooks up to your LP tank or cylinder using our LP regulator and hose kit #330972 or #172706, sold wholesale. For outdoor use only. -->

Tuesday, April 7, 2009

For the Outdoor Lovers in Your Life

For the Outdoor Lovers in Your Life

The holiday seasons are near and I'm already hunting for answers to pleas from family members asking, "What do you want for Christmas?" Oh, to be a kid again with my Christmas wish list! But now it seems that, as I've gotten older and accumulated more stuff, this question gets harder to answer, because there really is nothing I need, let alone want. I've got about all the camping gear I can use. But maybe there's someone on your holiday gift list who loves the outdoors and could use some new piece of camping gear. If so, here's some ideas that may help you to finish your holiday shopping.
For those new to camping:
sleeping bags - the first consideration for all beginning campers is having a warm and cozy place to sleep. Don't skimp on quality, and if you're buying for a kid, buy them an adult bag, because it will probably last them for many years to come.
sleeping pads - if they've already got a sleeping bag, or if you can afford to spend a little more on presents, get them the next camping item they'll want that will improve the quality of their sleeping outdoors.
tents - next on a basic camper's checklist will likely be a tent. Give consideration to the number of people they'll be camping with to determine the size. And if they're backpackers, look specifically for lightweight 1 or 2 person tents. Otherwise look in the category of family tents.
cook stoves - food always tastes good when it is cooked outdoors. Consider a 2 burner propane stove. They're easier to use, produce a hotter flame, and are more compact than typical fuel stoves. If they've already got the stove, maybe they could use a carrying bag, one that also holds two propane bottles.
lanterns - again, campers are migrating to the propane models versus the fuel lanterns. Flashlights are nice for emergencies, but can get rather expensive with the cost of batteries when used for prolonged lighting.
For those with new families:
family tents - your kids have grown and now don't have enough room in their 2-person tent for themselves plus the new family member. Get your kids a bigger family tent so that they can share with their kids the same wonders that you introduced them to.
cooking utensils - as the family grows, so too do the needs to prepare larger meals. You can never go wrong by giving utensils that will gladly be used by those who delight in the art of outdoor cooking.
outdoor clothes - we all know how fast kids can go through clothes. You grandparents will be doing your own kids a favor should you consider giving the grandkids some special clothes for future summer adventures: jeans/shorts, hiking shoes/boots, rain gear, hats, day-packs, etc.
For those with everything:
screen rooms - a nice luxury that can be a life-saver in buggy locations is a screen room that allows you to relax outdoors away from pests and out of the sun.
folding tables - not all campgrounds offer picnic tables, and even then it's still not enough space to accommodate everything. There are some handy folding tables that make great camping accessories.
Swiss Army knives - what else needs to be said? These knives are synonymous with camping.
shower bags - these inexpensive black plastic bags are a blessing when camping somewhere without hot showers.
Dutch ovens - for the gourmet in your family, these make great presents for anyone who loves to bake and wants to try it at the campground.
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Monday, April 6, 2009

The Cast Iron Cooking Stove A Cooking Classic



If there is one thing that makes a kitchen unique it is the type of stove used for the cooking. And despite the huge improvement in cooking technology, there is still no shortage of demand for the old style cast iron cooking stove. This stove seems to embody the vintage look, and yet it too has had its share of technological improvements, from the use of inner materials other than iron, the improvements to fuel burning and the ability to burn different types of fuel. This article will look at the different aspects of a cast iron cooking stove and what a prospective buyer needs to be aware of.
Like many vintage household items which have entered the reproduction market, the cast iron stove has undergone some great technological improvements while keeping the basic classic design. One of the main innovations in the design is that the stove does not actually need to be made totally from iron. By using steel for the stove oven, the stove becomes much easier to clean, and thats something which any cook can appreciate, although the other is, of course, having a lot of space to do the cooking in.
Traditional Cast Iron Stove
The traditional design of the cast iron cooking stove offers a lot of cooking room, which is perfect when cooking large meals for a large family. Even though the technology has improved the functionality of the stove, the traditional layout of the stove top has never been bettered.
However, another technological improvement is that the firebox-the place where the fuel is actually burned-has become much more efficient in the modern models. The firebox is sealed, and so conserves fuel to a high degree, meaning you get far more heat from the wood or other fuel than you did in days gone by. The improvement in the stove firebox has also meant that many stoves can now burn different types of fuel. In the old days it would have been wood only, but the modern type of cooking stove can also burn coal and even briquettes.
Antique Cast Iron Stoves
Because of this, most people who buy a cast iron cooking stove opt for the modern model. However, there are several places where you can buy real antique cast iron stoves, and these places also have cooking models in stock. If the thought of burning wood or other fuel doesnt appeal to you, it is possible in some cases to have an antique cast iron cooking stove converted to gas or even electricity.
Theres no doubt that the cast iron cooking stove will remain a firm favorite in the years to come. With its technological advancements allowing for easier cleaning and the burning of various fuel types, the owner of one of these stoves is essentially getting the best of both worlds-a vintage looking cooking stove with all the modern functionality you could want.

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Saturday, April 4, 2009

Cookware - in the United States

In the face of steady decline in at-home cooking, the cookware market has seen a revival from 2002 to 2005. Previously curtailed by falling import prices, the market is now supported by a strong housing market and trend towards gourmet kitchens. More and more consumers see benefits in professional cookware and cutlery and sales have benefited accordingly.This report explores the interplay of different types of cookware. Stainless steel cookware is largely replacing aluminum. Cast iron and copper cookware saw a tariff-induced collapse followed by significant growth through Hispanic purchases. Bakeware has seen a resurgence due to silicone products. One of the themes underlying cookware sales is the division in the market into two parts: mass market and upscale (prestige) cookware. We analyze its proprietary consumer data, which provides a clear picture of how the cookware industry is likely to withstand the long-term trend away from home cooking. By their own categorization, today's consumers are not accomplished cooks, and cook less than they did several years ago. However, they very clearly place a high value on their kitchen and the time that they spend there. It appears that it is not a matter of how many meals consumers cook at home, or how complex the meals are, but rather how much importance consumers place on the time that they do spend in the kitchen.This report includes all non-electric items used for cooking or reheating food, which may be made of metal, ceramic, glass, or composite material:standard pots and saucepans, frying pans, woks, and casserole dishes designed for use on the stove or in the ovenbasting and roasting products such as roasting tins, baking sheets, loaf tins, and muffin traysniche products such as omelet/pancake pans, pasta pans, and asparagus steamerskitchen cutlery including knife blocks or sets, as well as open stock items such as cook's knives, carving knives, vegetable paring knives, cleavers, and all-purpose kitchen knivesThis report does not include products related to cookware, such as tableware, glassware, flatware, kitchen appliances
or gadgets.

Friday, April 3, 2009

stove for restaurant

High quality, reliable and safe to use appliances Innovative ideas to meet the needs of today’s market and tomorrow’s Our constant research, development and improvement of our products enables us to keep offering the best products available and to perpetuate the well recognized image of the KINGTECH product lines.The company rapidly established itself as a leading manufacturer in cast iron gas burner/stove field

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Thursday, April 2, 2009

gas burner


Heavy-Duty Single Burner Propane Stove
Gets the job done FAST with a powerful 35,000 BTU burner. Heavy wall cast construction stands up to frequent movement from one location to the next. For outdoor use only.
SPECIFICTIONS:
Weight:6.5kg
Packing size(cm):38*33*9.5

gas flames at night


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Wednesday, April 1, 2009

How is a cast iron stove made

Background A cast iron stove is a device, built from a material consisting of iron mixed with carbon, in which a solid fuel such as wood or coal is burned to produce heat for warmth or cooking. The stove usually consists of a grate, which holds the fuel, a hollow interior in which the fuel burns, flues through which hot air flows, and baffles to slow down the flow of hot air, allowing the stove to produce more heat. Human beings have burned wood and other natural fuels to provide warmth and to cook food since prehistoric times. At first, open fires were used. A major drawback with this simple method was the fact that much of the heat of the fire was wasted as it escaped in the form of hot, rising air. Prehistoric people soon learned to build the fire against a flat rock standing up in such a way as to reflect back heat. For cooking, the fire could be used to heat a pit dug into the ground or a hearth made of thin, flat rocks. The ancient Romans developed a heating system known as a hypocaust, consisting of a series of flues beneath a tiled floor, which carried hot air from a fire to all parts of a room. A hypocaust could also be used to heat a cauldron of water for cooking or bathing. Similar systems of heating are still used in China and Korea. Despite the early development of this sophisticated device, until the Middle Ages most Europeans relied on open fires on a central hearth beneath a hole in the roof to let out smoke. Fireplaces with chimneys began to appear in castles in Northern Europe around 1000 A.D. For hundreds of years, fireplaces were limited to large houses owned by the wealthy. In England, as late as 1600 A.D., fireplaces were still fairly uncommon. The wealthiest homeowners had fireplaces with chimneys made of stone or brick, while the less prosperous had fireplaces made of mud and wattle. Wattle, a material consisting of vertical wooden rods or poles interwoven with horizontal sticks or reeds, was dangerous because it was flammable. Despite this hazard, mud and wattle chimneys were common in the United States as late as 1800. Fireplaces were not much more efficient than open fires because much of the heat went out the chimney with the hot, rising smoke. Small fireplaces with gently burning fires were more efficient than large fire-places with quickly burning fires. A device known as a curfew, consisting of a sheet of brass or tin, could be used to limit the flow of hot air, resulting in a steady, slowly burning fire. Curfews were used to keep a fire burning throughout the night without being tended. The first stove to appear in historical records was built of brick and tile in 1490 in Alsace, a part of Europe on the border between France and Germany. In Scandinavia, stoves were built with tall iron flues and iron baffles. In Russia, stoves as large as 8 ft (2.4 m) tall containing as many as six thick-walled masonry flues were placed at the intersection of walls to heat four rooms at once. Cast iron was first produced in China in the sixth century B.C. and in Europe during the twelfth century, but it was not used to any great extent until the seventeenth century. The first cast iron stove was manufactured in Lynn, Massachusetts, in 1642. Early cast iron stoves consisted of flat rectangular plates bolted or pinned together to form a box. The plates were made by pouring molten cast iron into molds made of sand, a method still used today. In 1744, Benjamin Franklin invented a more efficient cast iron stove known as a Pennsylvania fireplace. This device controlled the flow of hot air so that the smoke from the fire burned more completely, resulting in the release of more heat. This design was extremely successful and is still used today. A more complex device invented by Franklin in 1786 was not as successful, but its design anticipated modern cast iron stoves, which burn almost all the smoke from the fire. Cast iron stoves remained mostly unchanged in basic design for about 200 years. In the 1970s, large increases in the price of heating oil led to an increase in the use of woodburning stoves. The pollution produced by these stoves led the Environmental Protection Agency (EPA) to issue regulations in 1988, which required all newly manufactured woodburning stoves to meet standards for emissions. Stove manufacturers developed improved technology to produce cast iron stoves which were highly efficient and which produced very little pollution. Raw Materials Cast iron is a substance consisting of iron and between 2-4% carbon. Various small amounts of silicon, manganese, sulfur, and phosphorus are also present. For special applications, various amounts of nickel, chromium, and molybdenum may be included to produce cast iron which is resistant to heat, wear, and corrosion. A modern cast iron stove may contain as little as one-third cast iron. The rest of the stove consists mostly of steel. Steel is a substance consisting of iron and, in most cases, between 0.01-1.2% carbon. Some special forms of steel may contain as little as 0.003% carbon or as much as 2% carbon. Steel may also contain various amounts of manganese, silicon, aluminum, nickel, chromium, cobalt, molybdenum, vanadium, tungsten, titanium, niobium, zirconium, nitrogen, sulfur, copper, boron, lead, tellurium, and selenium. Other materials which may be used in cast iron stoves include: ceramics (various materials made from nonmetallic substances subjected to high temperatures), firebrick (a type of brick made from heat-resistant clay), and platinum or palladium (metallic elements used in catalytic converters which cause smoke to burn at a lower temperature, resulting in the release of less pollution). The ManufacturingProcess Making cast iron Iron ore is dug out of the earth in surface mines. The ore is obtained in lumps ranging in size from more than 40 in (1 m) in diameter to less than 0.04 in (1 mm) in diameter. To produce cast iron or steel, the lumps must be 0.3-1 in (7-25 mm) in diameter. Lumps of ore, which are too large, are crushed and pass through sieves, which separate the resulting material by size. Lumps that are too small, known as fines, are melted together into larger lumps, a process known as sintering. The lumps of iron ore are mixed with coke, a carbon-rich substance produced by heating coal to a high temperature in the absence of air. A conveyor belt moves the mixture, known as charge, to the top of a blast furnace. A blast furnace is a tall, vertical, steel shaft lined with firebrick and graphite. Air is heated to a temperature of 1,650-2,460° F (900-1,350° C) and blown into the blast furnace. As the charge descends the coke burns in the hot air to produce carbon monoxide and heat. The carbon monoxide reacts with the iron oxides in the iron ore to produce free iron and carbon dioxide. The final result of this process is molten pig iron, which consists of at least 90% iron, 3-5% carbon, and various impurities. The molten pig iron is poured into large molds and allowed to cool into a solid. It is then mixed with scrap metal, which has been selected to give the mixture the desired combination of raw materials. This mixture is moved by conveyor belt to the top of a cupola, which resembles a small blast furnace. The pig iron and scrap metal fall on a bed of hot coke through which hot air is blown. This process removes the impurities and a small amount of the carbon, resulting in molten cast iron. Shaping cast iron Cast iron, as its name suggests, is usually shaped by pouring the molten metal into a mold, a process known as casting. The most common method is known as sand-casting. A pattern in the shape of the desired final product is shaped form wood, metal, or plastic. It is then firmly packed into sand held together with various substances known as bonding agents. The sand is hardened by heat or by chemical bonding with various substances known as bonding agents. The sand is hardened by heat or by chemical bonding produced by including sodium silicate in the original sand mixture. After hardening, the pattern is removed, leaving a cavity in the sand. Molten cast iron is poured into the cavity and allowed to cool, resulting in solid cast iron in the desired shape. Assembling the stove Cast iron components and steel components are shipped from the iron and steel company to the stove manufacturer and inspected. Before assembly, the cast iron components must be polished. A surface grinder is used to remove about one-sixteenth of an inch (1.6 mm) of the cast iron, resulting in a very smooth, glossy surface. A typical surface grinder is a sheel about 14 in (35.6 cm) wide consisting of a hard, abrasive material known as grinding rock. It spins at about 1,800 revolutions per minute as it grinds away the surface of the cast iron. The polished cast iron components are assembled with steel bolts. The bolts are started by hand, then tightened by machine to ensure that the cast iron components are firmly bonded together with no leaks. Various other components, such as firebrick linings or catalytic converters, are assembled into the stove at the same time. The completed stove is inspected again for any cracking, which may have taken place during the tightening of the bolts. It is then treated with oil to prevent rusting and packed with expanded polystyrene foam (a very light but strong plastic foam) into cardboard boxes to be shipped to the consumer. Quality Control During the manufacturing of cast iron, the most important factor in producing metal with the desired characteristics is controlling the amount of elements other than iron and carbon present in the final product. In particular, the amount of silicon present produces two very different forms of cast iron. White cast iron (named for the bright surfaces seen when the metal is fractured) contains more than 2% silicon. It is not as hard as white cast iron but it is easier to cast and shape with machines. Gray cast iron is the material used to make cast iron stoves. During the assembly of the stove the cast iron components are inspected for pits, cracks, and rust. After bolting the components together the stove is inspected to ensure that the stove is airtight. This prevents smoke from escaping from the body of the stove rather than moving through the flues. When the stove is oiled to prevent rusting, it is inspected to see if any oil seeps through the metal, indicating that a crack is present. The Future EPA regulations introduced in the 1980s required manufacturers of woodburning stoves to reduce the amount of emissions produced. Manufacturers have complied with these regulations in three ways. Some have installed catalytic converters, in which a ceramic honeycomb coated with platinum or palladium causes smoke to burn more completely. Some have created so-called "high tech" stoves, which improve existing technology so that fuel burns more efficiently. The most radical change is the development of pellet-burning stoves. Instead of ordinary wood, these stoves burn small pellets formed from wood chips, sawdust, bark, and other wood scrap, which is dried, pulverized, and compressed. Because they are much drier than ordinary wood, these pellets burn extremely cleanly. Pellet-burning stoves are also easier to use than traditional woodburning stoves. The owner only needs to purchase the pellets and load them into the stove's automatic hopper, which controls the rate at which fuel is added to the fire. This recent innovation in the technology of woodburning stoves ensures that the seemingly old-fashioned cast iron stove will continue to be used well into the twenty-first century. Where to Learn More Books Adkins, Jan. The Art and Ingenuity of the Woodstove. Everest House, 1978. Sanders, Clyde A. and Dudley C. Gould. History Cast in Metal: The Founders of North America. Cast Metals Institute, 1976. Periodicals Turbak, G. "A New Generation of Wood Stoves." Mother Earth News (December/January 1992): 66-70. Vivian, J. "A Clean Burn." Country Journal (November/December 1991): 60-64. [Article by: Rose Secrest]

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Which is greener, gas or electric cooking

We burn up to a third of our total household energy in the kitchen and laundry room [source: U.S. Household Electricity Report]. This happens because heavy-duty appliances such as washers, dryers, refrigerators and dishwashers siphon considerable amounts of power to operate on a daily basis. In fact, refrigerators usually suck up the most electricity of all common domestic devices [source: Energy Star]. Ivan Hunter/Getty ImagesIn general, gas stoves are more energy-efficient than electric ones. See more kitchen design pictures.But one prominent kitchen fixture is noticeably absent from that list. What about the stoves that cook the food that goes into the power-hungry fridges? Even Energy Star, the U.S. government's measuring stick for consumer goods' greenhouse gas emissions, does not mandate energy use standards for these culinary monoliths. The U.S. Department of Energy estimates that cooking accounts for 4.5 percent of the energy we use at home [source: U.S. Department of Energy]. Because that's a relatively tiny slice of our household carbon emissions, the question of whether a gas or electric stove saves more energy isn't a burning one for people looking to minimize their carbon footprints [source: American Council for Energy Efficient Economy].Nevertheless, does one have any advantages over the other, particularly for the casual chefs among us? Because gas burners provide instant heat, and cooks have greater control over the temperatures, they're generally more energy efficient than their electric competitors [source: Directgov]. When you turn on a gas stove, you instantly get a flame, whereas electric stoves often take longer to heat and cool. Also, newer models that use an electric ignition rather than a continually-burning pilot light use up to 40 percent less gas [source: State of MinnesoThe heat we feel from electric stoves traces back to coal-burning power plants [source: TreeHugger]. According to the Rocky Mountain Institute, this process spends three or four units of fuel in exchange for one unit of electricity [source: Cureton and Reed]. At the same time, gas stovetops are not environmentally perfect either, since they hook up to natural gas pipelines.What's a cook to do? Read the next page to learn about other options for making your meals more environmentally friendly.
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How Grills Work


A grill consists of a cooking surface, typically made of parallel metal bars or a porcelain-covered metal grid, over a fuel source capable of generating intense heat, usually up to temperatures of 500 degrees Fahrenheit (260 C) or more. Let's start by taking apart the trusty charcoal grill. The components of a grill can range from very simple to incredibly sophisticated. The simplest grill is a charcoal burner and has three components:
• Cooking surface • Charcoal container • Grill support
The fuel source for charcoal grills has been around for at least 5,000 years. You may not realize it, but charcoal is not a rock or even some type of coal. It is actually wood! Charcoal is created by heating wood to high temperatures in the absence of oxygen. That is, you take wood, put it in a sealed box of steel or clay and heat it to about 1000 F (538 C).
When you put a fresh piece of wood or paper on a hot fire, the smoke you see is those volatile hydrocarbons evaporating from the wood. They start vaporizing at a temperature of about 300 F (149 C). If the temperature gets high enough, these compounds burst into flame. Once they start burning, there is no smoke because the hydrocarbons turn into carbon dioxide and water vapor (both invisible). This explains why you see no smoke from a charcoal fire (or a fire that has burned down to embers). When you light the charcoal, what is burning is the pure carbon. It combines with oxygen to produce carbon dioxide, and what is left at the end of the fire is the ash -- the minerals. This produces a very intense heat with very little smoke, making charcoal very useful as a cooking fuel that will not overwhelm the flavor of the food with the elements found in normal wood smoke.
Even the simplest gas grill is more complex than a typical charcoal grill. Common components of a gas grill include:
• Gas source • Hoses • Valve regulators • Burners • Starter • Cooking surface • Grill body • Grill hood
The grill body houses all of the other components except the hood. The hood covers the cooking surface and serves to trap the heated air inside, which increases the temperature inside the grill.
The gas source is connected to the valve regulators via the main hose. The regulators are controlled by knobs that allow you to determine how much gas is allowed through the valve to the burner. Most grills have two main burners, with a regulator for each one. Each burner has a series of tiny holes along its length that the gas exits through. The gas is supplied from the propane tank or the natural-gas pipeline (more on this in the next section), and oxygen comes from the air. But where does the spark come from?
The spark usually is supplied by the grill starter, sometimes called the igniter. This is a push-button or rotating knob that creates a spark of electricity to ignite the gas. The starter uses piezoelectricity to generate a nice spark that lights the grill.
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Wuyi Kingtech Machine Factory



Wuyi King Tech Machine Factory is a professional casting manufacturer for all kinds of gray irons in China. Our factory building covers an area of 10,000 square meters. There are more than 100 professional mold workers and pouring workers. We own four smelters to produce more than 10 metric tons gray iron products every day.We can help and assist you with any questions you might have. Please feel free welcome to discuss about the casting technology and using results. After 2-4 weeks for receiving your samples or drawings, we shall make the same samples or new design for you. We will we keep striving till get your acceptance. We are looking forward to building long-term and cooperative relationships with you.For further assistance or queries, kindly feel free to contact us:cnkingtech@gmail.com



























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