Grilled Burgers and Cold Headed Ball Bearings

It’s summer time, which means it is grill season. Not to say I can’t grill in the winter, but last few times I tried it took ages for the meat to get fully cooked on my little grill. Now that the weather is warmer and my grill is bigger, I am grilling all the time. When I cook burgers, I like to make my own patties out of ground beef. Occasionally my roommates and I will attempt to marinade the beef but if the patties aren’t packed tightly, the patties will fall apart on the grill.

To ensure the patties stay together I pack them tightly into a ball before forming them into a patty. I’ll do this by grabbing a handful of meat (preferably in uniform size) and roll it into a ball. Next, I’ll slam the ball onto the cutting board until it’s patty-shaped. I usually have to critique the meat until it’s the desired shape. This process of patty making is actually very similar to the second stage of the production of cold headed parts such as spherical bearings.

To make a spherical/ball bearing, metal wire is placed into a bearing forming machine. This uses two hemispheres that close with extreme force around the bearing. The object is then removed and placed into another machine to remove the flash. This next, machine operates much in the same way as when I’m rolling beef into a ball before making it into a patty. It forms the bearings until they are to regulation roundness.

There are many applications for ball bears. The main use is to reduce friction. Ball bearings are used in car suspensions, driveshafts, heavy machinery, engines, sewing machines, roller skates and many other applications. For example, in order for roller skates go forward smoothly, small metal balls surround the axle while it spins. This will reduce the friction between the wheel and the axle. I’m personally more of a rollerblader, but produce the same effect.

VN:F [1.9.10_1130]
Rating: 0.0/5 (0 votes cast)
This entry was posted in Hardware and tagged , , , , , , , , , , , , . Bookmark the permalink.

Comments are closed.