{"version":"1.0","provider_name":"\u0411\u0430\u0433\u043c\u0430\u0448","provider_url":"https:\/\/bagmasz.com\/ru","author_name":"Magdalena Korona","author_url":"https:\/\/bagmasz.com\/ru\/author\/magdalena\/","title":"Zastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach - maszyny piekarnicze i cukiernicze, serwis - Hurtownia Bagmasz","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DyU9ruf1CJ\"><a href=\"https:\/\/bagmasz.com\/ru\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\">\u0418\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u0435 \u0440\u0430\u0437\u0434\u0435\u043b\u0438\u0442\u0435\u043b\u0435\u0439 \u0438 \u043e\u043a\u0440\u0443\u0433\u043b\u0438\u0442\u0435\u043b\u0435\u0439 Vitella \u0432 \u043f\u0438\u0446\u0446\u0435\u0440\u0438\u044f\u0445<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/bagmasz.com\/ru\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/embed\/#?secret=DyU9ruf1CJ\" width=\"600\" height=\"338\" title=\"\u00abZastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach\u00bb &#8212; Bagmasz\" data-secret=\"DyU9ruf1CJ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>","description":"Coraz wi\u0119cej pizzerii w Polsce stosuje technologi\u0119 sch\u0142odzenia ciasta na pizz\u0119, co poci\u0105ga za sob\u0105 konieczno\u015b\u0107 jednorazowej produkcji wi\u0119kszych ilo\u015bci ciasta i uformowania k\u0119s\u00f3w w kulk\u0119 w gramaturach nawet do 600 g. R\u0119czny proces odwa\u017cenia, dzielenia i formowania jest pracoch\u0142onny i szczeg\u00f3lnie nowym pracownikom zabiera du\u017co czasu. Standardowe rozwi\u0105zania stosowane w gastronomii s\u0105 cz\u0119sto ma\u0142o [&hellip;]","thumbnail_url":"https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large.jpg"}