• Professional OEM/ODM Manufacturer of BBQ Grills Since 2003

Principle of charcoal grill

Principle of charcoal grill

Principle of charcoal grill

Principle of charcoal grill
Charcoal is the carbon dioxide released during the combustion process, it is colorless and tasteless, and charcoal is burned and has no smoke. Ordinary barbecue grills smoke when making products because the oil and seasonings are dropped into the carbon fire when making the products.

The unique internal design of the furnace body of the smokeless barbecue equipment prevents the oil and seasonings from dripping onto the carbon fire during the roasting process, so there will be no smoke. When the food is fried, the heat of the oil does not reach 200 There will be no smoke when the temperature is high, and the temperature of the oil when we make fried foods is generally between 150-170 degrees, so there will be no smoke when fried foods.

The smoke exhaust principle of the smokeless electric grill is a direct-burning electric grill where the heat source directly acts on the food. The food grease drips immediately during grilling, and there is no repeated infiltration of the oil, that is, there is no oil for frying or frying. Process: The century-old kitchenware smokeless barbecue grill is equipped with a stainless steel air curtain and a filter circulating air device system. Effectively inhale and filter the smoke generated during barbecue, so that the filtered smoke and gas are burned again. The specially designed non-stick bakeware and the oil-receiving water tank under it can make the grease produced during burning flow into the water tank along the oil guide hole on the bakeware, avoiding direct contact with the heating tube to produce smoke and carcinogens, thereby achieving a healthy diet , The purpose of green barbecue.
 

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