BLM Group USA adds 2 kW fiber laser option to laser cutting machine

The LT5 Lasertube laser cutting machine is now available with 2 kW fiber laser capability for faster processing speeds. The LT5 Lasertube laser cutting machine from BLM Group USA (Novi, MI) is now available with 2 kW fiber laser capability for faster processing speeds. The automated laser tube cutter is suitable for small- to medium-sized round tube applications up to 120 mm in diameter and can process mild steel, stainless steel, aluminum, copper, brass, and galvanized materials. The machine is capable of producing complex end cuts and features in tubes or used as a laser sawing machine to produce straight cuts, reducing material waste given its narrow cut width (kerf) of only a few tenths of a millimeter. The system is designed for continuous production of small-diameter and thin wall tubes featuring automated tube handling from bar loader to piece unloader. It also offers the ability to send different parts to multiple unloading positions: front, rear, and onto a specific metal belted conveyor designed for short parts. This eliminates the need to separate the parts discharged to a single container by hand, and speeds up the collection of completed parts.  The machine can als...

Here’s the scenario: You have a bunch of vegetables and aren’t sure what to do with

Here’s the scenario: You have a bunch of vegetables and aren’t sure what to do with them. You don’t have the energy or brain space to make anything remotely complicated. This is what you do: Just roast them to hit that sweet spot. It’s an easy method, and you’ll get lightly browned, crispy-skinned vegetables with tender, honeyed flesh within. Raw vegetables can taste bitter, especially to people who aren’t totally sold on eating them (such as kids or grown-up kids). Roasting vegetables mellows the flavor, says registered dietician Susan Bowerman on Discover Good Nutrition. She’s the director of nutrition training at weight-management company Herbalife and a board-certified specialist in sports dietetics. “Roasting is one of my favorite ways to cook vegetables—especially carrots, cauliflower, broccoli, and Brussels sprouts,” Bowerman says. “The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. And, it’s super easy.” Dry-heat cooking, either by roasting or frying, helps release the natural sugars in vegetables. This caramelization is a non-enzymic browning reaction that happens when there is no water and sugars break ...