Glossary and Abbreviations - Unido

The better the fan suction, the quicker the flour can be removed from the mill. The amount of
suction depends on the following factors:
• The diameter of the air intake (it should be one third of the fan diameter. If it is smaller,
insufficient air is drawn in and if it is larger air leaks from the edge of the fan intake).
• Smooth corners to ducting and pipes (Fig. 5.8)
• Sealed joints to reduce air leakage on the suction side and prevent air blowing out with
loss of flour on the pressure side.
Poor design Better design Best design
Fig. 5.8. Bend designs in pipe work for conveying flour from a mill (P. Tibasiimwa)
Deep fat fryers
The simplest fryer is a pan of oil over a fire, but
there is little temperature control and a risk of
burning both the oil and the product. The
equipment supplied is a more sophisticated
version of this for use in rural areas. Warning: the
equipment does not control the temperature of
the oil and there is a risk of fire if it is allowed
to become too hot. Thermostatically controlled
electric deep fat fryers overcome these problems.
They can be imported or made by local
workshops. The fuel-fired fryer has no
maintenance requirement and no spare parts.
When the oil becomes darkened (Section 4.1) it
should be emptied, and the fryer cleaned with
detergent and rinsed with clean water.
Fig 5.9 Deep fat fryer
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