Uyinki uyinto ebalulekile esetshenziswa ekunyatheliseni, ekubhaleni nasekusetshenzisweni kwezimboni. Isitoreji esifanele sithinta ukusebenza kwayo, ikhwalithi yokuphrinta, nokuphila isikhathi eside kwemishini. Isitoreji esingalungile singabangela ukuvala kwekhanda lephrinta, ukufiphala kombala, kanye nokonakala kukayinki. Ukuqonda izindlela zokulondoloza ezifanele kubalulekile ukuze ulondoloze ukusebenza kahle kwe-inki.
Ingcweti kwendlela yokugcina uyinki yesayensi
Okuqukethwe
Gcina kude nokukhanya: Imisebe ye-Ultraviolet ingumbulali ongabonakali woyinki.
Isitoreji esivaliwe: Ukugcina ukuqina kwefomula.
Indawo yokugcina elawulwayo: Ukulinganisa izinga lokushisa nomswakama.
Ukusetshenziswa ngendlela efanele kukayinki ophelelwe yisikhathi.
Oyinki be-Aobozi basebenzisa izindawo zokusebenzela ezivalekile ngokugcwele, ezingavumeli ukukhanya kanye nezindawo zokugcina izinto ezilawulwa izinga lokushisa.
Gcina kude nokukhanya
Odayi nemibala abayinki ayizwani nokukhanya. Ukuchayeka elangeni isikhathi eside kungabangela ukufiphala, imvula, noma ukunqwabelana ngenxa yokusabela kwe-photochemical. Isibonelo, oyinki abasuselwa kudayi bangase banyamalale phakathi namahora angu-24 ngaphansi kokukhanya kwelanga okunamandla, kuyilapho oyinki be-pigment bengakwazi ukuvala ama-printheads ngenxa yokwakheka kwezinhlayiyana. Ukuze uvimbele lokhu, gcina uyinki endaweni epholile neyomile ekude nokukhanya kwelanga. Sebenzisa iziqukathi ezivikela ukukhanya noma amakhabethe uma kungenzeka.
Uyinki akufanele abekwe elangeni isikhathi eside
Isitoreji Esivaliwe
Uyinki ongasetshenzisiwe noma ongasetshenzisiwe okwesikhashana kufanele ugcinwe uvaliwe, nekepisi liboshwe ngokuvikelekile ukuze kuvinjelwe ukungena kothuli nemfucumfucu. Lokhu akuvimbeli nje kuphela ukuhwamuka kwe-inki kodwa futhi kuvimbela ukungcola ekuvimbeni isihloko sokuphrinta.
Ukulawula Imvelo Yesitoreji
Uyinki uzwela kakhulu izinga lokushisa kanye nomswakama. Amazinga okushisa aphezulu asheshisa ukuhwamuka kwe-solvent futhi andise i-viscosity, kuyilapho amazinga okushisa aphansi angabangela ukuqandisa noma ukuhlukana. Umswakama owedlulele ungaholela ekumunceni komswakama kanye nokunqwabelana, kuyilapho umswakama ophansi kakhulu ungase ubangele uqweqwe olungaphezulu. Izimo ezifanele zokugcina ngu-16–28°C kanye no-55–65% RH.
Ukusetshenziswa Ngokuzibophezela Koyinki Ophelelwe Isikhathi
Uyinki ophelelwe yisikhathi, ongasetshenzisiwe usengasebenziseka uma unomfaniswano, umbala ocacile futhi ungenayo i-sedimentation ebonakalayo. Okokuqala, gubha ibhodlela likayinki ngamandla, noma usebenzise i-stirrer noma i-blender ngesivinini esilinganiselwe ukuze usakaze ngokulinganayo izithako. Uma u-inki ubuyela esimweni esijwayelekile ngemva kokuzamazama, kungenzeka ukuthi kungenxa yokwehla kwezinga futhi ungasetshenziswa ngendlela evamile.
Aoboziusebenzise uhlelo lokugcina uyinki lwesayensi kuyo yonke inqubo. Ngokusebenzisa amaworkshops ezivaleke ngokuphelele, angavumeli ukukhanya kanye nezindawo zokugcina izinto ezilawulwa izinga lokushisa, i-Aobozi ilawule ngokunembile izinga lokushisa kanye nomswakama ukuze igweme ukuwohloka kweyinki. Le nkampani isebenzisa imigqa yokuhlunga yaseJalimane engenisiwe kanye nemishini yokugcwalisa ezenzakalelayo ngokuphelele ukuze kuqinisekiswe ukukhiqizwa nokugcinwa kukayinki okungenalo uthuli nohlanzekile. Yonke imikhiqizo ye-Aobozi ine-ISO-certified, iqinisekisa ikhwalithi engaguquki nethembekile.
I-Aobozi isebenzisa izinkundla zokusebenzela ezivaleke ngokuphelele, ezinezivikelo ezilula kanye nezindawo zokugcina izinto ezilawulwa izinga lokushisa.
Isikhathi sokuthumela: Aug-11-2025