The gas oven is a modern cooking device that combines efficient heating and easy operation. It uses clean gas as an energy source to heat ingredients quickly and evenly through a precisely controlled flame, and whether it is baking pizza, barbecue or baked bread, it can be easily harnessed to bring mouthwatering taste. Gas ovens are not only easy to operate and quickly preheat, but also energy efficient, making them ideal for modern kitchens and commercial dining venues. Portable Barbecue Grill,Gas Gril,Deluxe Gas Bbq Grill,Outdoor Gas Grill Cooktop GFTOPOVEN , https://www.cpoven.com
When the Gas Pizza Oven is working, the gas flow is controlled by the gas valve. After the ignition device ignites the gas, the flame burns in the furnace to produce high temperature. Heat is transferred to the pizza through the furnace wall, which heats it evenly and gradually RIPS it. Gas pizza ovens are usually equipped with temperature control systems that can precisely adjust the baking temperature to ensure the baking effect of the pizza.
High efficiency: Gas Pizza Oven heating speed, can reach the required baking temperature in a short time, improve baking efficiency.
Grass carp intensification
The survival rate of first-year grass carp fingerlings is typically low, often around 30%, with small size and insufficient quantity, which has become a major challenge in current fish farming. In recent years, we have implemented intensive cultivation techniques to improve pond conditions, early stocking, scientific feeding, and better management. As a result, the survival rate of first-year grass carp has increased to over 80%, with average weights reaching 100–150 grams. Production per pond exceeds 500 kg, including 300 kg of the main fish species. The following are the specific measures we have adopted:
First, improving the pond environment. Traditional ponds were usually small and shallow, leading to frequent floating issues, especially in summer. This not only hinders fish growth but also deteriorates water quality. To address this, we increased the 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, fish can grow faster, reaching 10 cm in the next stage—about 3 cm longer than those in shallow ponds. This significantly improves survival rates and yield.
Second, timely early stocking helps reduce competition for space, food, and water quality between different fish species. Using greenhouse propagation for early seedlings has proven effective. For ponds producing over 500 kg per acre, the stocking density ranges from 3,000–3,500 fish per mu, depending on species.
Third, cultivating natural food sources. After clearing the pond, 400–500 kg of organic fertilizer is applied per acre. A bamboo grid is placed on the surface, followed by 15–25 kg of duckweed per acre. Every two days, 35–40 kg of organic fertilizer is added, or a mixture of 1 kg ammonium bicarbonate and 500 g superphosphate is used to promote duckweed growth and provide natural feed.
Fourth, feeding practices must be carefully managed. Grass carp should not be overfed; instead, feeding should occur after the fish reach more than 10 cm in size and have uniform sizes. During early summer, they primarily eat branches and duckweed. Two to three days before the duckweed is fully consumed, they are transitioned to shredded tender grass or black-leaf algae. Special attention is needed during high temperatures and thunderstorms when fish may float or lose appetite. Once the temperature drops below 30°C, feeding should be increased to ensure rapid growth. Annual feed consumption per mu ranges from 800–1,000 kg for commercial feed and 1,500–2,000 kg for green feed.
Fifth, maintaining water quality is essential. Grass carp prefer clean water, and their waste can quickly pollute the pond. Within 20 days of stocking, new water should be added every two days at 10 cm depth. After that, partial water exchange is necessary to maintain a transparency of about 35 cm. By late September, the number of water changes can gradually decrease to encourage feeding.
Lastly, disease prevention is critical. Before stocking, fish are dipped in a 3–4% salt solution or a 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 administered. In mid-July to early August, a quicklime solution (20–30 mg/L) is sprayed to control bacterial gill disease. Mid-August to mid-September sees the use of crystal trichlorfene and ferrous sulfate to prevent foot inflammation. Furazolidone is also used in two courses, each lasting 3–4 days, with 1–1.5 g of drug per kg of bait.
These methods have significantly improved the production efficiency and quality of grass carp fingerlings, making them more viable for large-scale aquaculture.
Temperature control: Equipped with advanced temperature control system, the baking temperature can be accurately adjusted to meet the baking needs of different pizzas.
Environmental protection and energy saving: Gas as a clean energy, combustion produces less waste gas, less pollution to the environment. At the same time, the gas pizza oven has a high energy efficiency ratio, which can effectively reduce energy consumption.
Easy to clean: Components such as furnaces and baking nets are usually made of easy-to-clean materials, which facilitate daily maintenance and maintenance.