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

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)將噴頭二次下壓套上模具吹製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. Reserve sugar candy placed into slot automatically fed to the bath is maintained at 90 degrees 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) to the head pressure of the secondary blow molding mold sleeve
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 after removing the die and the nozzle withdrawn liquor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 to automatically replenish to the thermostatic tank so that the sugar remains in 90 degrees melting
2. The first pressure of the nozzle causes the sugar to attach to the spray head
3. To cool the sugar to a suitable blowing temperature (55 degrees) blowing the mold on the nozzle's second down pressure 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. Wait for the sugar to cool down to the proper blowing temperature (55 ℃), and blow the nozzle with the second pressing sleeve on the mold
4. Take the nozzle back out of the mold and add wine
5. Place the sugar ball on the shot cup holder