Pest Control: trapping and snaring
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Pest Control (Planetside 2 Montage)
Chasing air is fun, especially when the C4 works properly, or the recipient is inordinately cooperative.
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SINGAPORE: Pest busters who are trying to contain the rat infestation beside Bukit Batok MRT said on Saturday (Dec 20) they believe the infestation is affecting a bigger area than expected.
They added that efforts are being hampered by bad weather while new traces of food which can attract the rodents, have been discovered.
Thirty pest controllers have been combing the hill beside Bukit Batok MRT station to tackle the rat infestation. More than 140 rodents have been caught as of day three of the operation and more rats have been found further inside the forested area.
"We can go further deeper into the hill and other parts behind the hill as well and we do notice that there are activities over there," said Bernard Chan, manager of Star Pest Control. We have created some simple road paths for the workers to access and conduct their work, and currently we are setting up more trappings.
Authorities say food left behind for stray dogs have contributed to the rat infestation. Despite calls for more responsible behaviour, new traces of food have been found.
"For the last two days, because we are conducting operations here, the dog feeder actually detoured and went behind the hill, said Mr Chan. Last night, we discovered that they are throwing the food just behind the hill, which is a restricted area. We have also discovered that the amount of food that the dog feeder is providing the dog is quite a large amount, something about 10 kilogrammes."
The pest busters say the rats caught are roof rats, though they were earlier identified by another pest buster as sewer rats. Roof rats have been known to cause damage to property.
"They are definitely good climbers and also good jumpers and their movement is much faster than sewer rats, said Mr Chan. If the population is not under control, if the population is overgrown, I think the rats will start to migrate into the stations and can cause more damage, not only to the properties' cables, but also migrate to the food establishments.
Based on their behaviour, they will also need to gnaw something to sharpen their teeth and they might cause damage to the facility. We have seen this before, where they have bitten through the phone cables, land lines or even live wire as well in other places actually like in commercial buildings.
Pest controllers say the operation may take more than a week to complete.
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Bukit Batok rat infestation larger than initially thought: Pest controllers
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Tip of the Day: Installing Outdoor Lighting
Do you want to light up your walkway or backyard? Try a low voltage lighting set. First, decide where you want your lights to go. For walkways, put a light every eight to ten feet. Then, find...
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Summer is upon us and many homeowners have already ventured into their backyards to contemplate nature as intendedwith a plate of mixed grill in hand and an ice-cold drink within easy reach. For those with deeper pockets and bigger lots, backyard patios and decks have evolved into elaborate al fresco extensions of indoor kitchens, complete with refrigeration, storage, entertaining amenities and, of course, a grill that, thanks to the mainstreaming of gourmet cooking, little resembles your fathers portable charcoal barbecue.
BIGGER IS BETTER
So whats different about todays outdoor grills? For one thing, bigger seems to be better, especially if the grill is to be part of a fully equipped luxury setup. Clients of designer Michael Glassman, of the eponymous firm, for example, usually request barbecues no smaller than 36 in. In fact, his latest project features two units: one thats 36 in. and the other, 42 in. He explained, They want dual barbecues to handle entertaining big groups of people. With a larger size comes the convenience of more burners, but the heavier hoods can present problems for some. In response, companies have added spring-assist systems for easier opening and closing.
The size trend also applies to built-in barbecues, which, as outdoor kitchens approach their indoor counterparts in both functionality and design, continue to dominate the high-end market. According to Brian Eskew, marketing director for Lynx, more than 80 percent of the grills that we sell are going into a built-in application. Not only are built-ins key to a well-integrated look, but, unlike freestanding models, they also allow for more prep space, noted Glassman. And plenty of prep space can come in handy when your grill is doing more than just serving up burgers and hot dogs.
ALL IN ONE
In fact, when it comes to performance, consumers are looking for the grill that can do it all, said Taylor Calhoun, product manager, outdoor for Viking Range Corp. They want a grill that, in essence, serves as a range. To this end, rotisseries and side burners have become quite commonplace, as have infrared burners, which deliver the high direct radiant heat needed for searing steaks or even scallops, said Eskew. Although the intense heat of infrared cooking can dry out food, all-infrared grill maker Thermal Engineering Corp. (TEC) has made improvements that mellow out the performance of the burner by concealing the flame underneath a glass plate, said Russ Faulk, VP of marketing and product development at Kalamazoo Outdoor Gourmet. And theyve started licensing their burners to other companies.
For consumers who desire yet more flexibility, an increasing number of companies are offering hybrid gas grills outfitted with pans or pullout drawers to accommodate charcoal and/or wood. In addition, some barbecues can be customized with carts containing refrigeration or even an oven, allowing one to grill and bake at the same time. And those who like their meat smoked on occasion can opt for accessories such as smoking trays and smoker boxes, or simply invest in a separate smoker. In addition, because grilling is a day- and nighttime activity, many of todays barbecues incorporate surface lighting, as well as LEDs on the control panel to ensure temperature settings are visible after dark.
Of course, grills are but one component of the growing interest in outdoor kitchens. However, as these spaces continue to expand in functionality, taking on features that allow for year-round enjoyment, so too will the development of grill technology. After all, as Faulk noted, Everything tastes better off a grill.
[1] DCS by Fisher & Paykels revamped Outdoor Module System now includes a 30-in. All-Grill unit designed to be accessible from all sides. It is equipped with two 25,000-Btu burners, a patented Grease Management System and ceramic radiant technology to ensure even heat distribution. A Side-Burner Sink and a Side-Burner Griddle complete the line, which can be combined with the companys refrigeration products to create myriad outdoor kitchen layouts.
[2] Be it steakhouse-quality steaks or a bone-in prime rib, Lynx 42-in. Built-In Grill with ProSear Burner and Rotisserie can do it all. Unlike other infrared burners, ProSear comes with different settings to cook a variety of foods at temperatures ranging from 275 degrees to 1,000 degrees. In addition, the unit features two cast brass burners, ceramic briquettes to distribute heat evenly and a hood spring-assist system for easy opening. Dual halogen lights illuminate the grill surface and blue LEDs on the control panel ensure visibility after dark.
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Outdoor Wonder: Grills That Really Cook
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