File:Foyer affinage bergamasque Etape affinage.svg

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Français : Foyer d'affinage bergamasque pendant la troisième étape : l'affinage. Le cotizzo (italien), ou le coti de mazelle (français), ou encore le gâteau, est chauffé et tombe en grumeaux dans le foyer, qui s'agglomèrent pour former la loupe. Celle-ci est ensuite cinglée par un martinet.
English: Bergamasque finery furnace during the third step : refining. The cotizzo (italian), or coti de mazelle (french) is heated and falls as lumps in the hearth, to aggregate as the bloom. This bloom is later hammered (shingling) with a trip hammer.
Date
Source Own work, from the description in « Notice sur l'affinage du fer par la méthode bergamasque dans les usines de Lombardie », Ed. Audibert, Annales des Mines, 1842, p. 644-652
Author Borvan53


 
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current01:40, 11 November 2017Thumbnail for version as of 01:40, 11 November 2017801 × 615 (435 KB)Borvan53 (talk | contribs)User created page with UploadWizard

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