insimbi engagqwali 12oz Turkish ikhofi warmer
Ukucaciswa:
Incazelo: insimbi engagqwali engu-12oz isifudumezi sekhofi saseTurkey
Inombolo yomthetho: 9012DH
Ubukhulu bomkhiqizo: 12oz (360ml)
Material: insimbi engagqwali 18/8 noma 202, bakelite ijika isibambo
Umbala: isiliva
Igama lebrand: Gourmaid
Ukucubungula ilogo: i-etching, stamping, laser noma inketho yekhasimende
Izici:
1. Iwusizo kaningi ekufudumaliseni ibhotela, ubisi, ikhofi, itiye, ushokoledi oshisayo, amasoso, ama-gravies, ubisi olushisayo kanye ne-espresso, nokunye.
2. Isibambo saso se-bakelite esimelana nokushisa sifanelekile ukupheka okuvamile.
3. Umklamo wayo we-ergonomic esibambeni owokubambelela ngokunethezeka nokuvikela ukusha kodwa futhi unikeze ukunethezeka ngesikhathi sokuwusebenzisa.
4. I-serie inomthamo wama-ounce angu-12 no-16 no-24 kanye nama-30, ama-4pcs ngesethi ngayinye, futhi ilungele ukukhetha kwekhasimende.
5. Lesi sitayela saseTurkey esifudumele sithengiswa kakhulu futhi sidumile kule minyaka.
6. Ilungele ikhishi lasekhaya, izindawo zokudlela, namahhotela.
Amathiphu engeziwe:
1. Umbono wesipho: Ifaneleka kahle njengomkhosi, usuku lokuzalwa noma isipho esingahleliwe somngane noma ilungu lomndeni noma ngisho nekhishi lakho.
2. Ikhofi laseTurkey lihlukile kunoma yiliphi elinye ikhofi elithengiswayo emakethe, kodwa lihle kakhulu ntambama yangasese.
Isetshenziswa kanjani:
1. Faka amanzi kumshini wokushisa waseTurkey.
2. Faka impushana yekhofi noma ikhofi eligayiwe kumshini wokushisa waseTurkey bese ugoqoza.
3. Faka i-Turkish warmer esitofini bese uyishisa ize ibile futhi uzobona ibhamuza elincane.
4. Linda isikhashana bese kwenziwa inkomishi yekhofi.
Indlela yokugcina i-coffee warmer:
1. Sicela uyigcine endaweni eyomile ukuze ugweme ukugqwala.
2. Hlola isikulufu sesibambo ngaphambi kokusisebenzisa, uma sixega, sicela usiqinise ngaphambi kokusisebenzisa ukuze usigcine siphephile.
Isexwayiso:
Uma okuqukethwe kokupheka kushiywe endaweni efudumele yekhofi ngemva kokusetshenziswa, kungase kubangele ukugqwala noma amabala ngesikhathi esifushane.
