Isitshalo sokudla "Chernyansky" (esifundeni saseBelgorod) besilokhu sikhiqiza imikhiqizo yaso iminyaka engu-11. Njengamanje, amazambane angenisiwe asetshenziselwa ukukhiqizwa, kepha lokhu akunamthelela omkhulu ekuhambeni nasevolumu yomsebenzi.
Ukukhiqizwa kwamafriji aseFrance kwenziwa ngemishini futhi kwenziwa ngekhompyutha. Kodwa-ke, iqembu linezinombolo ezingaphezu kuka-70 zobunjiniyela kanye nabasebenzi bezobuchwepheshe kanye nabasebenzi abasebenza kakhulu. Umphathi Wezobuchwepheshe uNatalya Latysheva uvakashele lesi sitshalo.
Inqubo yokukhiqiza iqukethe izigaba eziningana. Okokuqala, izilimo eziyizigaxa ziyagezwa, bese zihluthwa. Ngemuva kwalokho, kwenziwa okuwukuphela kokusebenza ngesandla kwinqubo yezobuchwepheshe - ukwengeza noma ukulawula ukuhlanzwa kwezilimo eziyizigaxa. Kwenziwa ngabahloli bomugqa: uma i-tuber inezindawo eziluhlaza, ezilimele noma ezinye izinkinga, iyenqatshwa. Kusukela etafuleni lokuhlola, amazambane angena ohlelweni lokusika i-waterjet. Amazambane asikiwe ahlelwa ngosayizi nekhwalithi, okwenziwa ngedivayisi ekhethekile esebenzisa ama-photocell.
Ngemuva kwalokho, amazambane ahlanjululwa emanzini ashisayo. Kumeshini, isigubhu esijikeleza njalo, kukhululwa ushukela nesitashi. Kumshini wokomisa umoya oshisayo onamazinga okushisa angama-60-100 ° C, wonke umswakama owedlulele uhwamuka ezitsheni zamazambane, bese umkhiqizo uthunyelwa kufryer ejulile. Ukuzenzakalela kukuvumela ukulawula nokugcina ukushisa kwamafutha okusethiwe. Amazambane athosiwe imizuzu emibili kuya kwemihlanu ezingeni lokushisa elingu-160 ° C kuya ku-190 ° C, kuya ngokuhlukahluka nobukhulu bokusikwa. Okukhishwayo kungumkhiqizo wegolide oqediwe oqediwe onoqweqwe oluthosiwe oluswidi.
“Indawo yethu yokulungisa ukudla ikhiqiza amathani afinyelela kwangu-15 amafriji amnandi aseFrance, adingeka kakhulu hhayi kakhulu kuma-gourmets njengabantu abavamile, ngosuku. Yonke imikhiqizo ngokoqobo iyiswa emaketangeni nasezitolo, ”kusho inhloko yebhizinisi uGennady Klyuchevsky.