Cans cooling (cooling) after steril

Cans cooling (cooling) after sterilizing it. To reduce the temperature of the sardine quickly.
Water must be used to reduce the temperature of water with chlorine.
To reduce the temperature of the can, leaving about 35 to 40 degrees C,
a temperature at which the heat accumulation in the body can cause the cans to dry.
If the temperature is lower than this. Cans will rust because water vapor can evaporate and not clinging to it.

ผลลัพธ์ (อังกฤษ) 1:

cans cooling (cooling) after sterilizing it. to reduce the temperature of the sardine quickly.
water must be used to reduce the temperature of water with chlorine.
to reduce the temperature of the can, leaving about 35 to 40 degrees c,
a temperature at which the heat accumulation in the. body can cause the cans to dry.
if the temperature is lower than this.