1.Ukusebenza okulula, ukusetyenziswa ngokufanelekileyo kunye nezinga eliphantsi lokungaphumeleli.
I-2.Ukulawula ubushushu beKhompyutha, ukufudumeza okufanayo, ukuphambuka kobushushu obuncinci.
I-3.Ioli ingasetyenziselwa ixesha elide, kwaye igcine isitsha, akukho ntsalela, akukho mfuneko yokucoca, izinga eliphantsi le-carbonization.
4.Susa iintsalela ngexesha lokuqhotsa ukuqinisekisa ukutsha kweoli.
5.Omnye umatshini uneenjongo ezininzi, kwaye unokuqhotsa iintlobo ngeentlobo zokutya. Umsi omncinci, akukho vumba, ukulungele, ukonga ixesha, kunye nokusingqongileyo.
I-6.I-degree of acidification ye-frying ihlwempuzekileyo, kwaye i-oyile yenkunkuma encinci iveliswa, ngoko umbala, iphunga kunye nencasa yokuqhotsa zigcinwa zimnandi, kwaye incasa yokuqala igcinwa emva kokupholisa.
7.Ukonga amafutha kungaphezu kwesiqingatha kunoomatshini bemveli bokuqhotsa.
Inkqubo yokucoca umatshini weitapile kwimizi-mveliso ibandakanya ukucoca kunye nokuxobula, ukusika, ukuhlamba, i-blanching, ukuphelelwa ngamanzi emzimbeni, ukuqhotsa, ukuthambisa, isinongo, ukupakisha, izixhobo ezincedisayo njalo njalo. Inkqubo ethile yokuvelisa iitshiphusi zeitapile eziqhotsiweyo: ukuphakamisa nokulayisha → ukucocwa nokuxobula → ukuhlenga → ukusika →ukuhlamba →ukuhlamba →ukuphelelwa ngamanzi emzimbeni →ukupholisa umoya → ukuqhotsa → ukuthambisa →ukupholisa umoya →isinongo → ukuhambisa → ukupakisha.