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These are the user uploaded subtitles that are being translated: 1 00:00:22,793 --> 00:00:26,103 Narrator: Today on "How it's made"... 2 00:00:26,206 --> 00:00:28,103 Horseshoes... 3 00:00:32,413 --> 00:00:33,931 ...Dishwashers... 4 00:00:37,965 --> 00:00:39,862 ...Graphite fly rods... 5 00:00:43,827 --> 00:00:47,551 ...And frozen pizzas. 6 00:00:53,689 --> 00:00:57,034 Horses first wore leather And metal shoes around 500 a.D. 7 00:00:57,137 --> 00:00:59,827 To protect their hooves From wear and tear. 8 00:00:59,931 --> 00:01:02,551 Today, depending On the animal's vocation, 9 00:01:02,655 --> 00:01:06,137 Horseshoes are usually made Of steel, aluminum, or plastic. 10 00:01:06,241 --> 00:01:08,965 A farrier is someone Who makes the horseshoes 11 00:01:09,068 --> 00:01:11,068 And carefully applies them. 12 00:01:15,344 --> 00:01:17,793 A horse's hoof Has a hard outer wall 13 00:01:17,896 --> 00:01:20,379 Like a fingernail, Only much thicker. 14 00:01:20,482 --> 00:01:23,517 The farrier attaches The horseshoe to this wall 15 00:01:23,620 --> 00:01:25,206 With heat and lead nails. 16 00:01:25,310 --> 00:01:26,793 The horse feels no pain 17 00:01:26,896 --> 00:01:30,586 Because the nails don't reach The sensitive tissues inside. 18 00:01:30,689 --> 00:01:33,551 Horses get new shoes About every five weeks. 19 00:01:33,655 --> 00:01:35,379 After removing the old ones, 20 00:01:35,482 --> 00:01:37,965 The farrier uses a file To trim the wall's growth 21 00:01:38,068 --> 00:01:40,413 Since the last change -- About 1/3 of an inch. 22 00:01:40,517 --> 00:01:43,034 He measures the hoof's contour, 23 00:01:43,137 --> 00:01:45,034 Marks the measurement On a steel bar, 24 00:01:45,137 --> 00:01:48,034 And cuts it to size With a rotary saw. 25 00:01:49,275 --> 00:01:51,551 Steel is the material of choice 26 00:01:51,655 --> 00:01:54,517 Because it's affordable And durable. 27 00:01:54,620 --> 00:01:58,448 Next, he heats the bar Until the middle's white-hot. 28 00:01:58,551 --> 00:02:00,448 He brushes off any dirt, 29 00:02:00,551 --> 00:02:03,310 Then dips the bar in water To cool it. 30 00:02:03,413 --> 00:02:04,862 Then he hammers the ends 31 00:02:04,965 --> 00:02:07,620 To redistribute the metal Toward the middle. 32 00:02:07,724 --> 00:02:09,827 This widens and thickens The part of the horseshoe 33 00:02:09,931 --> 00:02:11,275 That gets the most wear, 34 00:02:11,379 --> 00:02:14,793 Since the front of the hoof hits The ground first and hardest. 35 00:02:19,206 --> 00:02:20,862 After reheating the bar, 36 00:02:20,965 --> 00:02:24,344 He hammers it again, This time with no cooldown. 37 00:02:25,655 --> 00:02:26,896 For larger shoes, 38 00:02:27,000 --> 00:02:28,931 Two farriers Take turns hammering 39 00:02:29,034 --> 00:02:31,793 So that it goes faster, And they can shape the steel 40 00:02:31,896 --> 00:02:34,172 While it's still Hot and pliable. 41 00:02:36,793 --> 00:02:38,344 Using a drafting compass, 42 00:02:38,448 --> 00:02:41,758 The farrier gauges where Two grooves for nails will go. 43 00:02:41,862 --> 00:02:43,068 He reheats the bar, 44 00:02:43,172 --> 00:02:45,793 Then holds A sharp-ended tool against it, 45 00:02:45,896 --> 00:02:49,448 While another farrier Drives it in with a hammer. 46 00:02:49,551 --> 00:02:53,068 The nails won't protrude when They're embedded in the grooves. 47 00:02:53,172 --> 00:02:57,068 These areas will also fill with Dirt to give the horse traction. 48 00:02:57,172 --> 00:03:00,379 The farriers round The sharp edges of the horseshoe 49 00:03:00,482 --> 00:03:03,931 So the animal won't cut itself When it's lying down. 50 00:03:04,034 --> 00:03:06,000 They make the nail holes 51 00:03:06,103 --> 00:03:09,827 By first driving this tool Into the grooves. 52 00:03:09,931 --> 00:03:12,551 Then they use another tool To perforate the steel, 53 00:03:12,655 --> 00:03:15,310 Hammering it into the shoe Over an opening in the anvil 54 00:03:15,413 --> 00:03:17,620 That lets the tool Pierce through. 55 00:03:17,724 --> 00:03:21,068 The farrier then repeats These steps on the other side. 56 00:03:21,172 --> 00:03:23,482 It takes 2 farriers About 15 minutes 57 00:03:23,586 --> 00:03:25,310 To make a pair of horseshoes. 58 00:03:25,413 --> 00:03:27,724 The first farrier Heats one shoe, 59 00:03:27,827 --> 00:03:29,827 While the second Hammers the other. 60 00:03:29,931 --> 00:03:31,034 Like the hooves, 61 00:03:31,137 --> 00:03:33,655 The front and back shoes Are differently shaped. 62 00:03:33,758 --> 00:03:36,793 The front pair are rounder, The back ones, more oval, 63 00:03:36,896 --> 00:03:39,103 Because the horse's Hind hooves have evolved 64 00:03:39,206 --> 00:03:41,137 To dig into the ground For traction. 65 00:03:45,103 --> 00:03:48,517 The farriers also hammer Part of both curves, 66 00:03:48,620 --> 00:03:51,758 Flattening the edges Into raised sides called clips. 67 00:03:51,862 --> 00:03:54,206 These help the shoe fit Onto the hoof. 68 00:03:54,310 --> 00:03:56,758 For larger workhorses Like clydesdales, 69 00:03:56,862 --> 00:03:59,068 The farriers Bend the ends downward 70 00:03:59,172 --> 00:04:01,413 To give the feet more traction. 71 00:04:01,517 --> 00:04:04,551 It's not uncommon For a 2,000-pound horse 72 00:04:04,655 --> 00:04:07,172 To have to pull Twice its weight. 73 00:04:07,275 --> 00:04:09,034 Now time for the fitting. 74 00:04:09,137 --> 00:04:12,758 After heating the shoe, But not as much this time, 75 00:04:12,862 --> 00:04:15,689 The farrier uses it to melt The outer part of the wall. 76 00:04:15,793 --> 00:04:18,206 This makes an imprint On the horseshoe 77 00:04:18,310 --> 00:04:21,448 That later helps him place it Properly on the hoof. 78 00:04:21,551 --> 00:04:24,620 Horses first wear shoes At about 3 years old, 79 00:04:24,724 --> 00:04:27,413 The age when they start working Or competing. 80 00:04:27,517 --> 00:04:29,655 The farrier fine-tunes The fitting 81 00:04:29,758 --> 00:04:32,793 With a metal filing tool, Curving the edges further 82 00:04:32,896 --> 00:04:35,896 To make them even safer For the horse. 83 00:04:36,000 --> 00:04:39,448 Next, he shines the steel With a metal brush. 84 00:04:39,551 --> 00:04:43,310 The shine will quickly fade once The horse takes its first steps. 85 00:04:43,413 --> 00:04:44,931 Depending on the foot size, 86 00:04:45,034 --> 00:04:47,310 The finished shoe Can measure anywhere 87 00:04:47,413 --> 00:04:51,448 From 2.5 to 9 inches across. 88 00:04:51,551 --> 00:04:55,620 Now, to attach the shoe, The farrier first files the hoof 89 00:04:55,724 --> 00:04:58,068 To remove any dust Or sharp edges. 90 00:04:58,172 --> 00:04:59,551 He slips on the shoe, 91 00:04:59,655 --> 00:05:03,965 Then gently hammers as many As three nails into each side. 92 00:05:07,448 --> 00:05:10,241 The nails Are about 2 inches long. 93 00:05:10,344 --> 00:05:13,551 They're made of lead -- A metal that's easy to bend -- 94 00:05:13,655 --> 00:05:17,068 And that's he'll do after Hammering them through the wall. 95 00:05:17,172 --> 00:05:20,724 He clips off the ends and bends The rest in towards the wall. 96 00:05:20,827 --> 00:05:23,655 Then he uses other tools To gouge small crevices 97 00:05:23,758 --> 00:05:25,310 In which to bury the ends. 98 00:05:25,413 --> 00:05:28,172 This makes it easy To straighten out the nails 99 00:05:28,275 --> 00:05:30,586 And yank off the shoe When it's time. 100 00:05:30,689 --> 00:05:33,310 He also hammers the hoof Against a template 101 00:05:33,413 --> 00:05:35,551 To stabilize the shoe. 102 00:05:35,655 --> 00:05:38,965 Next, he files the hoof so that It meets the angle of the shoe. 103 00:05:39,068 --> 00:05:41,931 And, finally, The horse is ready to stroll. 104 00:05:42,034 --> 00:05:44,896 So whether you've got A pony or a stallion, 105 00:05:45,000 --> 00:05:46,586 Make sure the shoe fits. 106 00:05:46,689 --> 00:05:51,206 When it comes to horse footwear, Function, not fashion, dictates. 107 00:05:59,896 --> 00:06:02,000 Narrator: In 1886, an american woman 108 00:06:02,103 --> 00:06:04,034 Invented The automatic dishwasher. 109 00:06:04,137 --> 00:06:06,413 Josephine cochran built A motorized wheel 110 00:06:06,517 --> 00:06:08,482 With wire compartments For dishes, 111 00:06:08,586 --> 00:06:11,793 Turning inside a copper tank Filled with soapy boiling water. 112 00:06:11,896 --> 00:06:14,172 It was a hit With restaurants and hotels, 113 00:06:14,275 --> 00:06:17,310 But it wasn't until the 1950s That affordable dishwashers 114 00:06:17,413 --> 00:06:19,551 For home kitchens Came on the market. 115 00:06:28,241 --> 00:06:29,413 Building a dishwasher 116 00:06:29,517 --> 00:06:32,275 Starts with a watertight Container called the tub. 117 00:06:32,379 --> 00:06:34,965 Some high-end models Have stainless-steel tubs. 118 00:06:35,068 --> 00:06:37,448 The rest have tubs Made of molded plastic, 119 00:06:37,551 --> 00:06:39,275 Usually polypropylene. 120 00:06:42,551 --> 00:06:44,827 Workers screw two pairs Of plastic wheels 121 00:06:44,931 --> 00:06:46,275 To each side of the tub. 122 00:06:46,379 --> 00:06:49,068 They'll support the sliders on Which the upper dish rack moves. 123 00:06:49,172 --> 00:06:54,206 The lower dish rack rolls Along the bottom of the tub. 124 00:06:54,310 --> 00:06:57,000 This steel frame Helps solidify the tub. 125 00:07:01,137 --> 00:07:03,241 They affix a steel plate At the bottom 126 00:07:03,344 --> 00:07:05,793 To shield the plastic From heat of the motor. 127 00:07:05,896 --> 00:07:08,206 Then they attach steel legs To the frame. 128 00:07:13,103 --> 00:07:16,172 Here, they install a rubber Reservoir called the sump. 129 00:07:16,275 --> 00:07:19,103 It collects the water that flows To the bottom of the tub. 130 00:07:23,000 --> 00:07:27,413 They screw in a two-part ring To hold the sump in place. 131 00:07:27,517 --> 00:07:30,793 The heating element is A ceramic-insulated iron cable. 132 00:07:32,586 --> 00:07:36,413 This filter traps food particles Washing off the dishes. 133 00:07:36,517 --> 00:07:40,620 After fitting an o-ring seal To make the sump leakproof, 134 00:07:40,724 --> 00:07:42,206 They secure the heating element 135 00:07:42,310 --> 00:07:47,068 By screwing ceramic insulators To the protruding connectors. 136 00:07:47,172 --> 00:07:51,482 Now for the polypropylene Wash arms. 137 00:07:51,586 --> 00:07:53,172 This model has one At the bottom, 138 00:07:53,275 --> 00:07:56,551 With a tower that juts out For a larger spray span, 139 00:07:56,655 --> 00:07:58,724 And a second wash arm At the top. 140 00:08:02,724 --> 00:08:06,413 The motor pumps clean water Directly to the bottom wash arm 141 00:08:06,517 --> 00:08:09,965 And, through this flexible hose, To the top wash arm. 142 00:08:12,206 --> 00:08:13,931 Once they connect the hose, 143 00:08:14,034 --> 00:08:17,827 They spin the wash arm to make Sure there's no obstruction. 144 00:08:21,896 --> 00:08:24,862 Meanwhile, Workers connect key components 145 00:08:24,965 --> 00:08:27,551 To the dishwasher's Circuit board. 146 00:08:27,655 --> 00:08:29,586 This metal box is the timer. 147 00:08:29,689 --> 00:08:31,965 It controls The wash and dry cycles. 148 00:08:32,068 --> 00:08:34,965 For example, it activates This green cam lever 149 00:08:35,068 --> 00:08:37,896 To trigger the white lever To open the detergent dispenser 150 00:08:38,000 --> 00:08:40,310 At the right moment In the wash cycle. 151 00:08:45,965 --> 00:08:48,793 The detergent dispenser Is located on a plastic panel 152 00:08:48,896 --> 00:08:50,931 That will line The dishwasher's door. 153 00:08:51,034 --> 00:08:53,758 They call this panel The inner door. 154 00:08:56,275 --> 00:08:59,586 This seal will prevent water From leaking out 155 00:08:59,689 --> 00:09:02,413 And also provide Some soundproofing. 156 00:09:02,517 --> 00:09:04,827 A press runs over The inner door, 157 00:09:04,931 --> 00:09:07,482 Driving in the seal Evenly all around. 158 00:09:10,000 --> 00:09:12,931 Now they screw the inner door To the outer door. 159 00:09:23,827 --> 00:09:28,000 The assembled door hooks onto Hinges at the base of the tub. 160 00:09:31,068 --> 00:09:33,620 This machine presses The hook and hinge together 161 00:09:33,724 --> 00:09:36,000 So that the door Doesn't come unhinged. 162 00:09:44,172 --> 00:09:46,413 The dishwasher's motor Is relatively quiet 163 00:09:46,517 --> 00:09:47,724 Because it uses 164 00:09:47,827 --> 00:09:50,862 An inherently low-noise Induction drive design. 165 00:09:50,965 --> 00:09:54,689 The white machine attached To the motor is a food disposer. 166 00:09:54,793 --> 00:09:59,758 It grinds up food particles so That they don't clog the drain. 167 00:09:59,862 --> 00:10:03,344 The last technical step Is to connect the various wires. 168 00:10:09,620 --> 00:10:12,172 Before applying The finishing touches, 169 00:10:12,275 --> 00:10:14,241 Workers conduct a seal test. 170 00:10:14,344 --> 00:10:17,896 They flush each tub with water To check for leaks. 171 00:10:18,000 --> 00:10:20,000 In this portable dishwasher, 172 00:10:20,103 --> 00:10:23,551 Workers install cement blocks As a counterweight 173 00:10:23,655 --> 00:10:27,000 So that the washer won't tip Forward when you open the door. 174 00:10:27,103 --> 00:10:29,758 And because a portable Usually sits in full view, 175 00:10:29,862 --> 00:10:32,620 It also needs sides and a top. 176 00:10:32,724 --> 00:10:36,793 The top is decorative laminate On medium-density fiberboard. 177 00:10:36,896 --> 00:10:38,862 They screw it To what's called the wrapper, 178 00:10:38,965 --> 00:10:40,793 A three-sided panel Made of painted steel 179 00:10:40,896 --> 00:10:44,000 That covers The sides and back -- 180 00:10:44,103 --> 00:10:47,379 A clean look to go With your clean dishes. 181 00:11:07,655 --> 00:11:10,137 Narrator: fishing May not be rocket science, 182 00:11:10,241 --> 00:11:12,448 But the graphite fly rod Certainly is. 183 00:11:12,551 --> 00:11:14,620 Graphite Is a space-age material -- 184 00:11:14,724 --> 00:11:16,724 Lightweight, Flexible, and strong. 185 00:11:16,827 --> 00:11:19,448 The very qualities That make it useful in space 186 00:11:19,551 --> 00:11:21,827 Also come in handy At the river or lake. 187 00:11:21,931 --> 00:11:23,896 It explains Why graphite fly rods 188 00:11:24,000 --> 00:11:26,344 Are now popular In the fishing world. 189 00:11:32,103 --> 00:11:35,068 To make one, they start With a sheet of graphite. 190 00:11:35,172 --> 00:11:38,448 They cut out shapes, Following precise measurements. 191 00:11:38,551 --> 00:11:39,793 One mistake here, 192 00:11:39,896 --> 00:11:42,758 And the performance of the rod Will be compromised. 193 00:11:47,724 --> 00:11:49,862 This will be a three-piece rod, 194 00:11:49,965 --> 00:11:52,275 With a butt piece, Midsection, and tip. 195 00:11:55,586 --> 00:11:59,344 They place a shape On a tapered steel mandrel... 196 00:11:59,448 --> 00:12:02,034 And peel away the paper backing. 197 00:12:10,206 --> 00:12:13,931 This machine rolls the graphite Shape around the mandrel. 198 00:12:16,034 --> 00:12:20,793 They make all three sections Of the fishing rod the same way. 199 00:12:24,034 --> 00:12:27,655 A graphite strip At the end reinforces it all. 200 00:12:29,241 --> 00:12:32,551 The graphite remains on The mandrel for the next step. 201 00:12:32,655 --> 00:12:35,413 They wind polypropylene tape Around the graphite 202 00:12:35,517 --> 00:12:38,689 To squeeze out any air pockets Between the layers. 203 00:12:44,655 --> 00:12:48,103 Then it's into the oven to cook At 257 degrees fahrenheit 204 00:12:48,206 --> 00:12:49,655 For an hour and a half. 205 00:12:49,758 --> 00:12:53,000 The tape won't melt, But resins in the graphite will, 206 00:12:53,103 --> 00:12:55,413 Baking the rolled layers Together. 207 00:13:01,379 --> 00:13:04,724 Afterwards, They remove the shrink tape 208 00:13:04,827 --> 00:13:07,068 And pull the graphite blank Off the steel mandrel. 209 00:13:12,413 --> 00:13:15,241 Then the rod blanks go For a dip in a special finish, 210 00:13:15,344 --> 00:13:17,068 Which turns it a deep blue. 211 00:13:22,310 --> 00:13:23,931 They bake on the finish 212 00:13:24,034 --> 00:13:27,206 For a half-hour At 257 degrees fahrenheit. 213 00:13:32,068 --> 00:13:34,448 Afterwards, They measure the rod sections 214 00:13:34,551 --> 00:13:39,103 And cut them to size So they all fit together. 215 00:13:43,241 --> 00:13:47,172 Bending without snapping is The graphite rod's strong point. 216 00:13:48,724 --> 00:13:52,241 They hot-glue the Stainless-steel tip to the end. 217 00:14:01,379 --> 00:14:05,000 Then they piece together the Retainer for the fishing reel. 218 00:14:09,034 --> 00:14:13,172 This locknut will allow the reel To be tightened. 219 00:14:23,068 --> 00:14:26,620 The plug will keep everything From sliding off. 220 00:14:30,689 --> 00:14:33,655 They glue cork rings together To make a handle. 221 00:14:33,758 --> 00:14:36,793 Then they shape it With a chisel and sandpaper. 222 00:14:41,655 --> 00:14:44,103 The line guides go on next. 223 00:14:44,206 --> 00:14:47,137 They keep things from getting Into a tangle. 224 00:14:50,655 --> 00:14:52,034 They wind thread around it 225 00:14:52,137 --> 00:14:55,241 To secure it to the rod, One foot at a time. 226 00:15:04,758 --> 00:15:07,896 A final step ensures The handiwork doesn't unravel. 227 00:15:08,000 --> 00:15:10,034 They place the rod In a rotating jig 228 00:15:10,137 --> 00:15:14,344 And brush three coats of glossy Epoxy onto the thread wrap. 229 00:15:14,448 --> 00:15:17,758 This not only protects it But gives it a nice finish. 230 00:15:23,862 --> 00:15:27,241 Now they slide a metal foot into A groove on the reel retainer, 231 00:15:27,344 --> 00:15:31,068 And it's ready for the reel To be attached. 232 00:15:31,172 --> 00:15:33,965 But before You can cast your line, 233 00:15:34,068 --> 00:15:37,448 There is some information That needs to go on the rod, 234 00:15:37,551 --> 00:15:40,206 Like the brand name And serial number. 235 00:15:43,310 --> 00:15:47,551 A final inspection, and it's Almost time to test the waters. 236 00:15:50,551 --> 00:15:52,724 The reel snaps into place, 237 00:15:52,827 --> 00:15:55,551 And it's easily adjusted With the locknut. 238 00:15:57,655 --> 00:16:01,689 The rest is a matter of luck And the right bait. 239 00:16:14,241 --> 00:16:16,689 Narrator: Millions of pizzas travel daily 240 00:16:16,793 --> 00:16:19,517 From the frozen-food section Of the supermarket 241 00:16:19,620 --> 00:16:21,137 To the family dinner table. 242 00:16:21,241 --> 00:16:24,137 Thick or thin crust, Meat or vegetarian, 243 00:16:24,241 --> 00:16:27,931 Their convenience makes them A staple in the freezer. 244 00:16:28,034 --> 00:16:30,517 But how do they end up Tasting so fresh 245 00:16:30,620 --> 00:16:32,896 When they start out so frozen? 246 00:16:40,413 --> 00:16:44,517 Making frozen pizzas Requires a maze of machines. 247 00:16:44,620 --> 00:16:46,896 To make the dough for the crust, 248 00:16:47,000 --> 00:16:51,586 They combine flour, salt, sugar, Water, yeast, and oil 249 00:16:51,689 --> 00:16:54,482 In a large mixer... 250 00:16:54,586 --> 00:16:58,034 And they throw in A bit of cornmeal for flavor. 251 00:16:58,137 --> 00:17:01,655 The mixer turns the ingredients For about four minutes. 252 00:17:01,758 --> 00:17:04,034 This is one powerful machine. 253 00:17:04,137 --> 00:17:07,517 A truck transmission drives the Steel bars that knead the dough. 254 00:17:11,896 --> 00:17:14,034 The dough rises For about half an hour. 255 00:17:14,137 --> 00:17:17,931 Then they feed it Into a chunking machine, 256 00:17:18,034 --> 00:17:21,379 Which divides the big blob Into smaller pieces. 257 00:17:24,862 --> 00:17:27,275 The chunks travel To a sheeting machine 258 00:17:27,379 --> 00:17:31,034 That rolls them into A flat sheet one-inch thick. 259 00:17:31,137 --> 00:17:32,724 A light dusting of flour 260 00:17:32,827 --> 00:17:35,482 Keeps the dough From sticking to the machinery. 261 00:17:35,586 --> 00:17:38,724 A series of rollers Called quick reducers 262 00:17:38,827 --> 00:17:41,448 Gives the dough An even consistency. 263 00:17:44,137 --> 00:17:46,793 A flour brush Massages the dough, 264 00:17:46,896 --> 00:17:49,172 Ensuring a smooth surface. 265 00:17:49,275 --> 00:17:52,413 Next, stainless-steel spikes Pierce the dough 266 00:17:52,517 --> 00:17:55,034 With holes About a quarter-inch deep. 267 00:17:55,137 --> 00:17:58,206 These holes Will stop air pockets 268 00:17:58,310 --> 00:18:01,482 From forming in the dough. 269 00:18:01,586 --> 00:18:05,103 A large plastic roller With several round forms 270 00:18:05,206 --> 00:18:08,344 Cuts the circular shape Of the pizza crust. 271 00:18:20,172 --> 00:18:23,758 The machine automatically Separates the leftover dough. 272 00:18:23,862 --> 00:18:27,413 The factory remixes it with Fresh dough for the next batch. 273 00:18:30,862 --> 00:18:33,793 A conveyor Takes the dough circles 274 00:18:33,896 --> 00:18:36,241 To their next destination -- The oven. 275 00:18:39,275 --> 00:18:41,413 They bake for two minutes 276 00:18:41,517 --> 00:18:44,896 Between 390 and 600 degrees Fahrenheit. 277 00:18:46,655 --> 00:18:48,172 Six chambers inside the oven 278 00:18:48,275 --> 00:18:50,862 Automatically control The temperature pattern 279 00:18:50,965 --> 00:18:53,241 To ensure that each one Bakes evenly. 280 00:18:55,724 --> 00:18:59,275 Next stop -- the tomato sauce. 281 00:19:03,517 --> 00:19:07,793 A tank pumps a steady supply Of sauce into a reservoir, 282 00:19:07,896 --> 00:19:10,551 Drenching a roller Turning inside. 283 00:19:12,655 --> 00:19:15,586 A plastic board Then scrapes the sauce 284 00:19:15,689 --> 00:19:18,172 Onto the crusts passing below. 285 00:19:18,275 --> 00:19:23,034 The excess sauce drips down, Replenishing the reservoir. 286 00:19:27,344 --> 00:19:32,137 Mounds of preshedded mozzarella Are ready to be added. 287 00:19:35,000 --> 00:19:37,758 A cheese-applicator machine Controls the output 288 00:19:37,862 --> 00:19:41,103 So that the mozzarella Forms an even layer. 289 00:19:51,896 --> 00:19:54,862 Large hoppers load heaps Of pepperoni, sausage, 290 00:19:54,965 --> 00:19:57,793 And other meat toppings Into a meat applicator. 291 00:19:57,896 --> 00:20:00,275 As with the tomato sauce And cheese, 292 00:20:00,379 --> 00:20:04,137 The meat toppings cascade down On the pizza crusts. 293 00:20:08,103 --> 00:20:11,103 The pizza is now ready For inspection. 294 00:20:11,206 --> 00:20:12,827 Workers take samples Off the line 295 00:20:12,931 --> 00:20:16,241 And weigh the crust, sauce, Cheese, and meat to ensure 296 00:20:16,344 --> 00:20:19,034 The equipment dispensed The right amount of each. 297 00:20:21,517 --> 00:20:25,344 Next, the pizzas enter a spiral Freezer called a blast cell, 298 00:20:25,448 --> 00:20:27,206 Where they spend About 20 minutes 299 00:20:27,310 --> 00:20:29,965 At minus-25 degrees fahrenheit. 300 00:20:32,344 --> 00:20:34,103 An overwrapping machine 301 00:20:34,206 --> 00:20:37,413 Applies a clear layer of plastic Around each pizza, 302 00:20:37,517 --> 00:20:40,827 Automatically cutting the wrap To fit. 303 00:20:40,931 --> 00:20:44,137 A vision-control system Takes a picture of every pizza, 304 00:20:44,241 --> 00:20:46,551 Verifying the size, diameter, 305 00:20:46,655 --> 00:20:48,344 And checking For any imperfections. 306 00:20:48,448 --> 00:20:51,137 The machine Automatically rejects 307 00:20:51,241 --> 00:20:52,896 Any less-than-perfect pizzas 308 00:20:53,000 --> 00:20:55,827 By air-blasting them Into a separate tub. 309 00:20:57,931 --> 00:21:02,586 Finally, an arm pushes Each pizza into a waiting box. 310 00:21:06,275 --> 00:21:11,448 All that's left now Is to heat it up and dig in. 311 00:21:11,551 --> 00:21:14,448 --captions by vitac-- Www.Vitac.Com 312 00:21:14,551 --> 00:21:17,448 Captions paid for by Discovery communications, inc. 313 00:21:17,551 --> 00:21:20,034 If you have any comments About the show, 314 00:21:20,137 --> 00:21:23,000 Or if you'd like to suggest Topics for future shows, 315 00:21:23,103 --> 00:21:25,068 Drop us a line at... 25920

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