Charcoal smokeless grill principle
Charcoal is the carbon dioxide released during the burning process. It is colorless and odorless, and the charcoal is burnt and there is no smoke. Ordinary grills have smoke when making products because they cause oil and seasoning to fall into carbon fire when making products.
Gas grill principle
Generally, stainless steel is used as the furnace material, and the four independent high-temperature resistant crystal red gas heating plates are heated by electronic pulse ignition, using petroleum liquefied gas or natural gas combustion and heat to bake food on the iron plate. With energy-saving component control, the electronic pulse switch can also control the size of the flame to control the temperature of the iron plate, which is practical and convenient.
Electric grill principle
A direct-burning electric grill with a heat source directly acting on the food. When the food is grilled, the food and fat immediately drip, and there is no repeated infiltration of the oil, that is, there is no oily frying and frying process, so the food contains less fat and barbecue. The food is a real barbecue.