Hanyoyin bushewa
1. Zazzabi Control: Lokacin amfanibushewakayan aiki, daidaitaccen sarrafa zafin jiki yana da mahimmanci. A mataki na farko, saita zafin jiki a 35 - 40 ° C. Wannan zafin jiki yana ba da damar danshi a cikin wardi don ƙafe sannu a hankali yayin da yake riƙe da launi da ƙanshi na petals. A lokacin bushewa, yayin da danshi ya ragu, ana iya ƙara yawan zafin jiki a hankali zuwa 50 - 55 ° C don hanzarta aikin bushewa. Duk da haka, a yi hankali don guje wa zafin jiki da ya wuce kima, wanda zai iya sa furanni su canza launi ko rasa ƙanshin su.
2. Saitin Lokaci: Thebushewalokaci ya dogara da adadin wardi da ikon kayan aiki. Gabaɗaya, ƙaramin adadin wardi yana ɗaukar kimanin sa'o'i 6 - 8 don bushewa. Idan bushewa a cikin batches, ana iya tsawaita lokacin zuwa sa'o'i 10-12. Wajibi ne don duba kullun bushewa na wardi don hanawa - bushewa.
3. Hanyar Sanya: Sanya wardi a ko'ina a kan trays na kayan bushewa, tabbatar da cewa akwai isasshen sarari tsakanin kowace furen don ba da damar iska mai zafi ta zagaya sosai, wanda zai iya tabbatar da uniform.bushewa.
Amfani
1. High - inganci da sauri: Idan aka kwatanta da iska na halitta - bushewa, kayan bushewa yana rage girman lokacin bushewa. Iskar dabi'a -bushewana iya ɗaukar kwanaki da yawa, yayin da kayan bushewa na iya kammala bushewa a cikin 'yan sa'o'i kaɗan, inganta ingantaccen samarwa.
2. Stable Quality: The bushewakayan aikiiya daidai sarrafa zafin jiki da zafi, guje wa tasirin canje-canje a cikin zafi da zafin jiki a cikin yanayin yanayi akan ingancin wardi. Yana tabbatar da cewa kowane busassun wardi na iya kula da daidaitaccen launi, ƙanshi, da siffa.
3. Tsafta da Tsaro:bushewaa cikin rufaffiyar kayan bushewa yana rage hulɗa da gurɓatattun abubuwa kamar ƙura da kwari, tabbatar da tsaftar wardi da sanya su cikin layi tare da ka'idodin amincin abinci.
Lokacin aikawa: Maris 19-2025
