Daskararren tafarnuwa

Jiƙa: Jiƙa dukkan tafarnuwa a cikin ruwa mai tsafta na kimanin mintuna 15 ~ 30 don sauƙaƙe ɓarke. Kwasfa: Bare tafarnuwa da aka jika tare da bawon tafarnuwa sau ɗaya. Barewa ta biyu: ga waɗanda ba a bare bawon tafarnuwa daga sarrafa peeling na inji, ana bukatar a bare barorin hannu da hannu don tabbatar da cewa tafarnuwa fatar ta tsabtace.

Giradi: Girman tafarnuwa tafarnuwa ana duba su kuma an daidaita su bisa ga bukatun abokin ciniki. Bincike: duba ma'aikatan bita, kawar da cututtuka da kwari, mummunan launi, lalacewa, bushewar tabo, tabon ruɓaɓɓu, da sauran kayayyaki da ƙazamta.

Disinfection: karɓar ƙwarƙwarar tafarnuwa a cikin 100 mg / lita na maganin sodium hypochlorite bayani nutsewa na mintina 15, cimma nasarar ƙwayoyin cuta masu ɓarna don kashe manufar. Tsaftacewa: Kurkura da ruwan famfo don cire sodium hypochlorite ragowar maganin. Rashin ruwa: cire danshi a saman shinkafar tafarnuwa ta na'urar busar iska.

Saurin daskarewa: sanya ingantaccen shinkafar shinkafa bayan jerin magani na sama a cikin injin daskarewa mai ɗamara. Yanayin zafin jiki a lokacin samarwa yana ƙasa da -25℃, kuma yanayin zafi a tsakiyar samfurin yana ƙasa -18℃ bayan daskarewa da sauri.

Shiryawa: Dole ne a gudanar da tattara abubuwa a cikin ɗaki na musamman mai tsabta da tsafta, kuma ana buƙatar sararin zafin jiki a cikin 0 ~ 10℃.

Gano ƙarfe: duk samfuran dole ne su wuce injinan ƙarfe, masu kwazo na bitar don aiki, akan ma'aikatan kula da ƙimar ingancin aiki don gudanar da ƙwarewar gwaji kowane sa'a.

Refrigeration: yakamata a saka kayayyakin da aka kunsa cikin ajiya a kan lokaci. Don tabbatar da ingancin samfuran, ya kamata a adana zafin ajiyar a -20±2℃ da kuma tsakiyar zafin jikin kayayyakin da aka gama a ƙasa -18℃.