The HESA Shahed 136 (Persian: شاهد ۱۳۶, lit. ‘Witness 136’), also known by its Russian designation Geran-2 (Russian: Герань-2, lit. ‘Geranium-2’), is an Iranian-designed one-way attack drone, also referred to as a kamikaze drone or suicide drone, in the form of an autonomous pusher-propelled drone. It is designed and manufactured by the Iranian state-owned corporation HESA in association with Shahed Aviation Industries.
The munition is designed to attack ground targets from a distance. The drone is typically fired in multiples from a launch rack. The first public footage of the drone was released in December 2021. Russia has made much use of the Shahed 136/Geran-2 in the Russo-Ukrainian war, especially in strikes against Ukrainian infrastructure, and mass-produces its own version.
Description
The aircraft has a cropped delta-wing shape, with a central fuselage blending into the wings, which have vertical stabilizing rudders at the tips. The nose section contains a warhead estimated to weigh 30–50 kilograms (66–110 lb). An Iranian-made Mado MD-550 engine sits in the rear of the fuselage and drives a two-bladed pusher propeller. The MD-550 is reverse engineered from the Limbach L550E, a 550cc four-cylinder two-stroke petrol aircraft engine made in Germany. The munition is 3.5 metres (11 ft) long, with a wingspan of 2.5 metres (8.2 ft), flies at over 185 kilometres per hour (115 mph), and weighs about 200 kilograms (440 lb).[16] The drone’s appearance resembles that of the Drohne-Anti-Radar (DAR) developed by Dornier Flugzeugwerke in Germany in the 1980s, but whether there was actual copying is an open question.
Its range has been estimated to be anywhere from between 970–1,500 km (600–930 mi) to as much as 2,000–2,500 km (1,200–1,600 mi). The U.S. Army unclassified worldwide equipment guide states that the Shahed 136 design supports an aerial reconnaissance option, although no cameras were noted in the Geran-2 in Russian service.
Electronics
The Shahed 136 navigates by a commercial-grade inertial guidance system, corrected by civilian GPS and GLONASS. December 2023 remains from the drones were found with SIMs and 4G modems of the type used in mobile phones.
Deployment
Because of the portability of the launch frame and drone assembly, the entire unit can be mounted on the back of any military or commercial truck. The aircraft is launched on rails at a slight upward angle with initial rocket launch assistance. The rocket is jettisoned immediately after launch, whereupon the drone’s conventional piston engine takes over
Loitering munition
A loitering munition (LM) is a type of self-destructive unmanned aerial vehicle (UAV) equipped with a warhead that is typically designed to remotely loiter by a human operator using electro-optical targeting sensors or camera suite and data-link until a target is designated, then crash into it and detonate. Anti-radiation (anti-radar) loitering munitions are a type of loitering munition that employ either an anti-radiation seeker by itself or in tandem with an electro-optical targeting system to locate enemy radar by loitering and destroy it after detection. Common terms like suicide drone, kamikaze drone, or exploding drone are used for both loitering munition and one-way attack drones. They enable attacks against hidden targets that emerge for short periods without placing high-value platforms near the target area. Unlike many other types of munitions, their attacks can be changed mid-mission or aborted. Loitering munitions are typically aerial platforms, but include some autonomous undersea vehicles with similar characteristics.
Loitering weapons emerged in the 1980s for the suppression of enemy air defenses (SEAD) role, and were deployed for SEAD by some military forces in the 1990s. In the 2000s, they were developed for additional roles, from long-range strikes and fire support to short-range tactical systems that fit in a backpack.
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Most of rhe time I hate working in an open kitchen cause I cant swear and listen to grindcore at work or make fun of customers loudly. But little kids come up to see me make pizzas and are absolutely amazed by my tossing dough, hauling pizzas around in a 650 degree oven that I often jusr reach into instead of using the paddle and how fast I can do it and those moments feel great. I’ve even learned some fancy moves like doing a spin while the dough is in the air or if im working with rhe guy I practiced wirh we can toss them to each other (we both know how to juggle). Had a full 7 year old birthday party of like 9 kids absolutely glued to me tonight. They were super fun. They were asking lots of questions and were cheering me on. The people I was working with are a but more nervous around kids and I wanted to give em a show, so i let the others take a break and solo’d a 12 ticket rush just to flex. They got so hype seeing my A game in action. The rest of the night was super slow and I had been bored and drinking a lot of coffee prior, so I was down for showtime
I’m 30+ years old, and I am also amazed at cooks tossing pizza dough around. My fondest memory from when I lived in Venezuela, was visiting the hole in the wall Pizza place that would let me go into the kitchen and see them pull pizzas out of ovens.
We were showing our newer dishwasher how to fire them into the oven later on, slow day and it’s good for him.to learn cause dishwashers are also oven watchers when things are going off. That and stretching dough both require a good amount of practice, like at least 6 months of doing it working full time to get pretty good. I found my experience skateboarding really helped with the pizza paddles. Usually people approach with too much tilt and they’re tense. You need your arms loose and you sorta flick it under the pizza just using the weight of the paddle alone almost. Beginners tense up and put their whole arms into it. Your arms are just keeping it stable, the movement is in tiny writst and finger movements. You shouldn’t feel like youre putting the paddle under the dough but kinda coaxing the dough into climbing on by itself, it makes sense when you feel and see it.
For tossing and stretching, no 2 people at my work have the same technique. Usually these different methods are equal and a matter of personal style, occasionally people are just doing it wrong and wont change. The chef who for whatever flaws he may have from the management angle does seriously know his way around a pizza, he’s flown out to Vegas to do international pizza competitions and usually places between 15-20 out of 100 people. He told me my dough method was hella weird and he’d only seen one other person do it that way and i guess this guy is one of the best in the world. Id say im 3rd best for dough stretching results. Theyre always very round and I am the best at getting the size right cause I cut and box the pizzas way more than I make em and have a vinyl collection so I know what a 12 inch circle looks like. Im rougher with the dough and dont care if they get a hole cause I can fix it later. Im easily the fastest and building pizza because I literally drop all the ingredients on the pizza or throw them at it from a distance and then fix them up into place instead of trying to precisely place each ingredient. With a random drop half go where they should be already and it tskes no time to pretty up the rest. It does bother me to watch co workers try way too hard to get it right the first time. Also that cheese becomes a sea when its in the oven and youre spinning the pizzas around so the ingredients are gonna shift and your work will come undone. I do expo and call orders most of the time, so I see the finished product more often than the rest so I am more familiar with what matters to pay attention to for the big picture. Theirs look great before they hit the oven but that precise placing of ingredients when shifted a bit make it harder to cut the pizza evenly while also ensuring that each slice gets a bit of the good, where more sloppy pre oven placement, like say instead of putting a strip of bacon facing straight from edge to center, put it on a diagonal so when it shifts I dont end out with double bacon on one slice and an empty slice next to it. When you have to try hard at it, pizza is a complex beast
I enjoyed reading this and would like some pizza
Ive gotten some changes to items into the menu, but my claim to fame full menu item of my own invention is the Mezza for Mezzs Pizza. Its topped with hummus, pickled onion, roasted garlic, falafel crumble and goat cheese (that was added by the higher ups, i’m vegan and a lot of menu changed ive gotten across the board have been to make already existing things easier to mod to vegan friendly. Our pesto is vegan now, I hooked them up with a local vegan cheese guy that a previous place I worked with used who makes great stuff and brought my seitan pepperoni yo the table). After the oven we add gremolata which is fewsh parsely, lemon juice and fine chopped garlic which is used as a garnish on other stuff and tomato which combines into essentially tabouleh and then a garlic tahini drizzle. We also have a pizza called literally called The Mediterranean which is pesto, feta, kalamatas, red onion, tomato and artichoke. Mine is more Mediterranean. The grind sucks, but every knce in a while you work a slow shift with people who are way less experienced in front of an audience of kids and remember that you are amazing at your job and it is pretty cool looking. Ive been cooking since the 2nd Bush Jr term and like to show off.