Pizza ovens, as the name suggests, are primarily used for baking pizzas. It not only ensures that the pizza reaches the ideal degree of doneness in a short time, but also makes the crust of the pizza crisp and keeps the interior soft and moist, thus enhancing the overall taste and quality of the pizza. In addition, the pizza oven also has a variety of functions, such as roast meat, roast chicken wings, roast steak, etc., so it is widely used in pizza shops, bakery shops, burger restaurants, western restaurants and other places. Pizza Oven,outdoor pizza grill,oven,outdoor Gas Pizza Oven GFTOPOVEN , https://www.cpoven.com
The working principle of the pizza oven is mainly based on hot air or high temperature heat source to bake the pizza. Depending on the type of pizza oven, it works differently. For example, a traditional pizza cellar oven uses wood or coal as a heat source to bake the pizza over a high flame. Modern pizza ovens may use more efficient and environmentally friendly heating methods such as electric heating, natural gas or air heating principles. Regardless of the type of pizza oven, the core goal of the pizza oven is to ensure that the pizza is heated evenly for optimal cooking results.
Grass carp intensification
The survival rate of first-year grass carp fingerlings is typically low, often around 30%, with small size and insufficient numbers, which has become a major challenge in current fish farming. In recent years, we have implemented intensive breeding techniques, such as improving pond environments, early stocking, scientific feeding, and enhanced management. As a result, the survival rate of first-year grass carp has increased to over 80%, and their average weight has reached 100-150 grams per fish. The production per pond exceeds 500 kilograms, including 300 kilograms of the main fish species. Below are the specific measures we have taken:
First, improving the pond environment: Previously, fish ponds were small and shallow, leading to frequent floating head issues, especially during hot seasons. This not only slowed fish growth but also degraded water quality. To address this, we increased the pond depth to 2–3 meters and expanded the area to 4.5–7.5 acres. We also installed aerators (0.5 kW per mu). With proper irrigation, feeding, and fertilization, the fish can grow up to 10 cm in the next pool, about 3 cm longer than those in shallow ponds. This leads to better weight gain and significantly improves survival and yield.
Second, timely early stocking: To reduce competition for food, space, and water quality, we use greenhouse propagation to obtain seedlings earlier. For ponds producing over 500 kg per acre, the stocking density ranges from 3,000 to 3,500 fish per acre, depending on species.
Third, cultivating natural food: After clearing the pond, we apply 400–500 kg of organic fertilizer per acre. We use bamboo to create a cross pattern on the water surface and add 15–25 kg of duckweed per acre. Every two days, after five months, we apply 35–40 kg of organic fertilizer or mix 1 kg of ammonium bicarbonate with 500 g of superphosphate to accelerate duckweed growth and provide suitable natural feed.
Fourth, attention to feeding: Grass carp should be fed after they reach 10 cm and have uniform sizes. In early summer, they mainly eat branches and duckweed, and before the duckweed runs out, they are switched to tender grass or black-leaf algae. During high temperatures, feeding must be controlled to avoid loss of appetite and floating heads. Once the temperature drops below 30°C, we increase feeding to ensure rapid growth. Annual feed per mu is 800–1,000 kg, with 1,500–2,000 kg of green feed.
Fifth, maintaining water quality: Grass carp prefer clean water. Since they are herbivorous, they produce more waste, so frequent water exchange is essential. Within 20 days of stocking, new water is added every two days, 10 cm deep. After that, part of the old water is replaced to maintain a transparency of 35 cm. As autumn approaches, the number of water changes decreases to stimulate appetite.
Lastly, disease prevention: Before stocking, fish are dipped in 3–4% saltwater or 20 mg/L potassium permanganate solution for 15–20 minutes to kill pathogens. When fish reach 10 cm, an inactivated vaccine for grass carp hemorrhage is used. At the end of July and early August, 20–30 mg/L quicklime is sprayed to prevent bacterial gill disease. In mid-August and September, ferrous sulfate is used to prevent foot inflammation. Furazolidone is applied in two courses, each lasting 3–4 days, with 1–1.5 grams of drug per kg of bait.