1. Idan ba ku da matsala tare da girke-girke na burodi da kuma fermentation yana cikin wuri, cikin burodin ba a dafa shi da kyau ba, ya kamata ya kasance saboda lokacin tanda bai isa ba.
2. Yanayin yin burodi shine matsakaici. Yana buƙatar zama tsakanin 180 da 210 digiri, dangane da girman samfurin. Idan karamin kullu ne mai nauyin gram 70, lokacin yana kusan minti 18-25, idan kuma gasa ne, zai ɗauki minti 35-40.
3. Lokacin da burodin da aka gasa, wajibi ne don cimma daidaito tsakanin coking na surface, wato, saurin launin ruwan kasa da saurin dafa abinci a tsakiya, alal misali, a cikin yanayin tanda 25-lita, ko da kuwa an ƙaddara. Tanda zafin jiki ne 150 digiri ko 180 digiri. Yana ɗaukar kimanin minti 40 zuwa 45 kafin a gasa tsakiyar burodin, amma idan an gwada shi a digiri 150 na minti 45, launi na saman daidai ne, kuma za'a iya gasa shi a digiri 180 na minti 30, saman zai kasance. duhu, kuma a zahiri ba a dafa cibiyar.
[Mai Kariya: Abubuwan da ke sama sun fito ne daga Intanet, kuma baya wakiltar ra'ayoyin wannan rukunin yanar gizon. Ina fata wasu daga cikin abubuwan za su iya taimaka muku. 】
Mu (Alice) masana'anta ne (masu sana'a) ƙware a cikin samar da farantin suna don kayan gida. Muna da shekaru 21 na gwaninta a yin alamun kayan daki. Za mu iya samar da tutiya gami, aluminum gami, bakin karfe, jan karfe, tagulla, baƙin ƙarfe, titanium, Daban-daban lakabi kamar PC, PET, PE, pvc, da dai sauransu.
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