Charcoal Grilling Oven Principle

Charcoal in the process of burning is the release of carbon dioxide, it is colorless odorless, and charcoal is burned, there is no smoke. Ordinary grills have smoke when they make products because they drop oil and spices into the charcoal while they are making them. The unique internal design of the smokeless grilling equipment prevents oil and spices from dripping onto the charcoal so there is no smoke, the heat of the oil does not reach 200 degrees in the case of no smoke, and we do fried food oil temperature is usually between 150-170 degrees, so fried food will not have smoke. The smoke exhaust principle of smokeless electric barbecue oven is a kind of direct-fired electric barbecue oven in which the heat source acts on the food directly The 100-year-old smokeless BBQ stove with stainless steel air curtain and filter circulation air device system. Effectively inhale and filter the smoke generated during the barbecue, so that the filtered smoke and gas to re-combustion. The specially designed non-stick baking tray and the oil receiving water tank under it can make the grease produced when burning flow into the water tank along the oil conducting hole on the baking tray, and avoid direct contact with the heating pipe to produce smoke and carcinogenic substances, so as to achieve a healthy diet, green barbecue purposes.