Akwatin Pizza Buga Akwatin Pizza Akwatin wasiƙa

Abubuwan farko da ake amfani da su don yin akwatunan pizza ko kwalayen pizza da aka buga shine takarda corrugated.Ana amfani da zanen gadon filafili uku don yin waɗannan kwalaye.

Akwatin pizza ɗin da aka ƙera dole ne ya zama mai kyau don jigilar abinci, mai juriya, mara tsada,

stackable, thermally insulated don sarrafa zafi, kuma sturdy.Bugu da ƙari, yana ba da ɗaki don yin alama.

Ana amfani da zanen kwali a matsayin marufi na pizza saboda suna da nauyi, marasa tsada, kuma masu sauƙin mu'amala da su yayin da har yanzu suna da ingantaccen tsarin da ake buƙata don riƙe da rarraba pizzas.

Duka allunan bango guda ɗaya da katako mai ƙarfi ana aiki da su.Ana amfani da kwali mai girman sarewa da yawa, duk da haka ana amfani da kwali mai kauri B.

Pizza wani abincin ɗanɗano ne na Italiyanci wanda aka yi shi da ƙayyadaddun ƙayyadaddun ƙayyadaddun kullu na tushen alkama wanda aka ɗora da tumatir, mozzarella, albasa, paneer, kaza, da sauran kayan abinci akai-akai.

Akwatin pizza, wanda kuma aka sani da kunshin pizza, akwati ne mai naɗewa na kwali da ake amfani da shi don adana pizzas masu zafi don ɗaukar kaya.

Akwatin pizza da aka buga an tsara shi don isar da pizza da aka gasa tare da ƙarancin asarar inganci.

Wannan yana nuna cewa akwatin dole ne ya yi ayyuka guda biyu masu wuyar haɗawa: A gefe ɗaya, don kiyaye pizza dumi, akwatin ya kamata ya samar da mafi kyawun rufi ga iska mai sanyi a waje, da iska mai ban sha'awa, da zafin rana. .

Akwatin dole ne ya rufe sosai don hana asarar zafi da kuma kula da dumin ciki.Abokan ciniki sun yi imanin cewa mafi kyawun zafin jiki don cin pizza shine tsakanin 70 zuwa 85 ° C.