Emhlabeni wamaconfectionery,umshini kabhontshisi kashokoledis isiphenduke into eshintsha umdlalo, iguqula indlela ushokoledi okhiqizwa futhi ujatshulelwe ngayo.Lobu buchwepheshe obusha abushintshi nje kuphela inqubo yokwenza ushokoledi, kodwa futhi buvula indlela yokukhiqiza okuzinzile, okuphumelelayo.Kulesi sihloko, sizobheka kabanzi umlando, izimiso zokusebenza, izinhlelo zokusebenza, izinto ezintsha kanye nomthelela kwezemveloumshini kabhontshisi kashokoledi, iveza ukubaluleka kwayo embonini kashokoledi.
Umlando kanye Nentuthuko
Umlando weumshini kabhontshisi kashokolediihlehlela emuva ekhulwini le-18, lapho inqubo yokwenza ushokoledi iba noshintsho olukhulu.Ukusungulwa kukaCoenraad Van Houten komshini wokunyathelisa we-cocoa ngo-1828 kwaphawula umzuzu obalulekile ekuthuthukisweni kokukhiqizwa kukashokoledi.Lokhu kusungulwa kwaholela ekudalweni kwempushana ye-cocoa nebhotela likakhokho, kwabeka isisekelo somshini wesimanje kabhontshisi kashokoledi.
Isimiso sokusebenza kanye nobuchwepheshe bomshini kabhontshisi kashokoledi
Umshini kashokholethi kabhontshisi usebenza ngokugaya futhi ucwenge ubhontshisi we-cocoa ukuze wenze ushokoledi obushelelezi, othambile.Umshini usebenzisa uchungechunge lwezigaba zokugaya nokucwengisiswa ukuze uhlephule ubhontshisi we-cocoa ube yizinhlayiya ezinhle, ngaleyo ndlela ukhiphe ibhotela likakhokho bese wenza uphuzo oludakayo lukashokoledi.Le nqubo iqhutshwa ubuchwepheshe obuthuthukisiwe, okuhlanganisa izinhlelo ze-hydraulic kanye namakamelo okucwenga alawulwa izinga lokushisa, okuqinisekisa ikhwalithi nokuvumelana kwemikhiqizo kashokoledi.
Izicelo nezimboni
Imishini kabhontshisi kashokoledi iguqule imboni kashokoledi ngokwenza kahle inqubo yokukhiqiza kanye nokwenza ngcono izinga lemikhiqizo kashokoledi.Kusukela kubakhiqizi abancane bakashokoledi bengcweti kuya kubakhiqizi abakhulu bamaconfectionery, imishini kabhontshisi kashokoledi isiyithuluzi elibalulekile ekukhiqizeni ngobuningi bukashokoledi wezinga eliphezulu.Ngaphezu kwalokho, umshini uvumela abakhiqizi bakashokoledi ukuthi bahlole izinhlobo ezahlukene zikabhontshisi we-cocoa namaphrofayili e-flavour ukwethula imikhiqizo ehlukahlukene kashokoledi emakethe.
Ukuqamba kanye nekusasa
Njengoba ubuchwepheshe buqhubeka nokuthuthuka, imishini kabhontshisi kashokoledi kulindeleke ukuthi isungule futhi ithuthuke ngokuqhubekayo.Abakhiqizi bahlala behlola izindlela ezintsha zokwenza ukukhiqizwa kukashokoledi kusebenze kahle futhi kuqhubeke, kugxilwe ekwehliseni ukusetshenziswa kwamandla kanye nokuphehla imfucuza.Ukwengeza, kunomkhuba okhulayo wokufaka amasistimu okuqapha edijithali emishinini kabhontshisi kashokoledi ukuze unike amandla ukuthuthukiswa kwenqubo yesikhathi sangempela kanye nokuqinisekiswa kwekhwalithi.
imvelo kanye nentuthuko esimeme
Omunye wemithelela ebaluleke kakhulu yomshini kabhontshisi kashokoledi umnikelo wawo ekusimameni kwemvelo embonini kashokoledi.Ngokwandisa ukukhishwa kwebhotela le-cocoa kanye nokunciphisa imfucuza ngesikhathi sokucwengwa, umshini unciphisa indawo yemvelo yokukhiqizwa kukashokoledi.Ukwengeza, ukusebenzisa kahle kwezinsiza namandla komshini kabhontshisi kashokoledi kuhambisana nokuzibophezela kwemboni ezinkambisweni ezisimeme, ukuqinisekisa ukusebenza kahle kwesikhathi eside kokulima ukhokho kanye nokukhiqiza ushokoledi.
Umshini kabhontshisi kashokholethi ufakaza ngokuvela kokukhiqizwa kukashokoledi, ukuhlanganisa isiko nokusha kanye nokusimama.Umthelela wawo embonini awunakuphikwa, ubumba indlela ushokoledi owenziwe futhi ujatshulelwe ngayo emhlabeni jikelele.Njengoba ubuchwepheshe buqhubeka nokuthuthuka, imishini kabhontshisi kashokoledi ngokungangabazeki izodlala indima ebalulekile ekubumbeni ikusasa lokukhiqiza ushokoledi, ukushayela imboni ngendlela esimeme futhi ephumelelayo.
Isikhathi sokuthumela: Apr-16-2024