1.將糖塊放置到儲糖槽裡,自動補料至恆溫槽使糖維持在90度熔融狀2.噴

1.將糖塊放置到儲糖槽裡,自動補料至恆溫槽使糖維持在90度熔融狀2.噴頭第一次下壓使糖附著在噴頭上3.待糖冷卻至合適吹製溫度(55度)後將噴頭第二次下壓,套上模具再吹製4.將噴頭收回取出模具後加酒5.將糖球放置在Shot杯架

結果 (英文) 1:

1. sugar candy placed in the reservoir tank, the tank is automatically fed to the thermostat maintained at 90 ° sugar molten
2. The first depression of the head the sugar attached to the spray head
3. The sugar to be cooled to a suitable blowing temperature (55 degrees) after the depression of the second head, and then put on the blowing mold
4. after removing the die and the nozzle withdrawn liquor
5. sugar spheres placed in a cup holder Shot

結果 (英文) 2:

1. Place the sugar block in the sugar storage tank, automatically replenish to the thermostatic tank so that the sugar is kept melted at 90 degrees
2. The first pressure of the nozzle causes the sugar to attach to the spray head
3. After the sugar cools to the appropriate blowing temperature (55 degrees) the nozzle will be pressed down for a second time, and the mold will be blown on the sleeve
4. Take the nozzle back and remove the mold and add the wine
5. Place the sugar ball in the Shot cup holder

結果 (英文) 3:

1. Put the sugar into the sugar storage tank, and automatically feed it to the constant temperature tank to keep the sugar in 90 degree melting state
2. Press down the nozzle for the first time to make sugar adhere to the nozzle
3. After the sugar is cooled to the proper blowing temperature (55 ℃), press down the nozzle for the second time, put it on the mold and blow again
4. Take the nozzle back out of the mold and add wine
5. Place the sugar ball on the shot cup holder