1.ZF series of reflective shadowless lamp is widely used in various occasions operation lighting needs, is the ideal lighting equipment of modern operation room.
2. Full close streamline lamp body design completely meets the demand of the sterilization and high standard of laminar flow purification in operation room.
3. Adopting more than 5280 slices of reflection mirror, guaranteeing 1200 mm lighting depth.
4. Special design of color temperature compensation provides closer to that of natural sunlight and helps the doctor to distribute operation parts clearly and accurately.
5. The back-up battery will start work within 0.2 seconds automatically in case the main battery is damaged,ensuring the continuation of surgical operation. There`s failure indication in the handle control panel, to recommend the bulb to be changed after operation.
6. detachable handle jacket ,can be used for high temperature (≤134℃)sterilized.
7. Digital-control circuit offers many functions, with 10 segment brightness selection stepless lighting regulation, brightness memory, low voltage
start-up and power on self test etc.
8. The life-span of OSRAM halogen bulb is up to 1500 hours; the bulbs can be changed easily.
9. Germany ORSAM lamp socket,thermostability
10.Balance arm can be optional Germany imported or domestic.
11. mould Die-casting Eight edge type Revolving arm
Halogen Operating Light,Halogen Light Bulbs,Halogen Surgical Operating Light,Halogen Surgery Light Shandong Kang'erjian Medical Technology Ltd. , http://www.operatingtable.nl
The Dutch bean is delicious and has high nutritional value. It is one of the major edible vegetable species in Western countries. In recent years, the amount of domestic planting and marketing has also been increasing. However, due to the young soybean pods used in the Dutch beans, no attention is paid to preservation after harvest. Product appearance and nutritional changes are extremely fast, and its post-harvest preservation technology is particularly important. First, the harvest of many varieties of Dutch beans, according to the size of soybean meal is generally divided into two major categories of big cockroaches and small cockroaches. The harvesting criteria should be based on the characteristics of the species and the needs of the consumer. However, regardless of whether it is an Oystercatcher species or a small barley variety, field management should be strengthened before harvesting. In particular, diligent watering should be paid attention to in order to prevent the lack of water in the fields causing malformation and non-stretching of the soybean meal and premature yellowing of the sepals, resulting in a decrease in the commodity rate. Harvesting should be carried out before the sun rises, since the temperature of the pods is the lowest and the water content is high. When harvesting, gently remove the pods by hand, and then put them in the shed or room in the field, and cover them with wet towels or wet sacks to avoid loss of moisture in the body. Organize the vehicles and transport them to the processing plant as soon as possible after the collection. Pre-cooling, selection and packaging and other processing. Second, pre-cooled water pre-cooling is the best pre-cooling method of the Dutch beans, the use of specialized water pre-cooling equipment, pre-cooling speed, good effect, if the processing plant does not have a dedicated pre-cooling equipment, can be used simple water pre-cooling method The specific method is as follows: Place the container filled with clean tap water in the cold storage at 0°C for about 20 hours. When the water temperature reaches about 1°C, put the Dutch beans that are brought back from the field into the water and continue to add ice to the water to keep the water temperature at Around 1°C, the temperature of the Dutch beans is as fast as about 2°C. If several containers are used continuously, the speed is faster. It is also possible to use a simple forced-air pre-cooling method to disperse the boxes or baskets in a cold store, quickly repel field heat and respiration heat with strong cold air, and quickly cool the product body temperature to below 2°C. The kind of pre-cooling method is best to spray a little clear water into the basket in advance to prevent the occurrence of wilting due to excessive water loss, and the time should be kept as short as possible, generally at 4 to 6 hours. In order to ensure the quality of pre-cooling, the package should be surrounded by holes in cardboard boxes or plastic baskets, which is conducive to the entry of cold air and heat dissipation, is strictly prohibited the use of plastic bags, cloth bags and sacks packaging, each package is suitable for 10kg. Third, the selection process After the pre-cooling is selected, the selection process should be carried out in a place where the ambient temperature is low, according to the requirements of the listing and foreign requirements for processing, and pick out pests, diseases, defects, the processing process should be careful to avoid causing More mechanical injuries. After the processing is completed, it should be packaged immediately. If it cannot be shipped immediately after processing, it should be pre-packaged with plastic film or plastic bag. Note that the bag mouth should not be sealed so as to avoid damage caused by excessive accumulation of carbon dioxide. The export packaging should use waterproof cardboard boxes or plastic boxes. The use of plastic foam boxes as the packaging is the best. The interior of the plastic boxes needs thinner packaging paper or film as the inner package, which is both moisturizing and insulating. However, no matter which kind of packaging box is used, the packaging box should be placed in a cold room to cool before packaging. In order to maintain the low temperature environment during transportation and merchandise circulation and maintain product quality, it is necessary to add ice in the packing box. The amount of ice added should account for 1/5 of the total weight of the goods, and the thickness of the shredded ice should be greater than 0.05mm. Packaging, bag mouth to be sealed, no water leakage, ice bag in the middle of the product, plus ice is best carried out before departure. V. Storage After the processed products are required to be stored for a short period of time while waiting for shipment, the conditions are: temperature of about 0°C and relative humidity of 95%. 6. Whether transported from the place of production to the processing plant or from the processing plant to the point of sale, whether on road, sea or air, it should be carried out at a low temperature. When transporting it in a refrigerated or refrigerated container, it must be transported before loading. Reduce the temperature to 0 °C, the faster the loading and unloading time, the better.