Manual Massage Foot Spa Massager A manual massage Foot Spa Massager is a device designed to provide a relaxing and therapeutic foot massage. It is a manually operated handheld device, which means it does not require electricity or batteries to operate. The massager is made up of several parts, including the handle, rollers, and knobs.
Overall, the Manual Massage Foot Spa Massager is a great option for those who are looking for an easy and effective way to relax and soothe their feet. It's affordable, easy to use, and can provide a range of health benefits, including improving circulation, reducing stress, and relieving foot pain and discomfort.
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To use the manual massage foot spa massager, you simply place your foot on a flat surface and apply the massager to the soles of your feet. The rollers and nodules stimulate the nerves and muscles in the foot, providing a deep tissue massage that helps relieve tension and pain.
The massager is small and lightweight, so you can easily take it with you wherever you go. It's also easy to clean, just wipe with a damp cloth after each use.
Design concept of automatic smoker
The automatic smoked stove is one of the indispensable equipments for making all kinds of sausages, seafood, smoked chicken, roast duck and other meat products. It is widely used in the food industry or in the processing of meat products. The purpose of smoking tobacco products is to dehydrate the meat products and to give the products a special aroma. Improve the color of meat and have certain antiseptic and anti-oxidation effects to prolong the shelf life of meat products.
(1) Built-in smoke: Add the smoked material and sugar in a proper proportion, add the built-in cigarette case, set the appropriate smoke time and smoke temperature on the control panel, and heat the electric heating tube to smoke. The material is incompletely burned, and the axial flow motor drives the fan to forward and suck down, so that the volatile substances generated by the incomplete combustion of the smoked material are evenly dispersed in the furnace, and the food is smoked and colored.
(2) External cigarette: The smoking process is similar to the built-in cigarette, except that the external cigarette has the advantage of the smoke size and the smoke concentration can be freely controlled compared to the built-in cigarette, and the smoke enters the smoke through the action of the blower. After the passage, the filtration is carried out before being introduced into the furnace body, so that the content of the 3, 4-benzene-propylene ratio in the smoke is greatly reduced. When the salmon is cold-smoked, the temperature in the furnace is 0--30 °C under the driving of the compressor, and the smoking room is normally smoked.