Precautions when using the grill!

1. Pour an appropriate amount of water into the residual oil basin and stick a certain amount of water to avoid punching. If the water is dry, take out the bottom of the stove and add water.

2. Open the main gas valve, press and turn the electronic ignition switch to the left. After the burner (fire extinguishing board) is ignited, release your hand and adjust the fire power.

3. Ignition confirmation: when lighting, lightly press the switch and turn to the left, you can see a beam of flame rushing to the fire extinguishing board, igniting the entire extinguished tube. If there is no light blue flame on the fire extinguishing board, it will not be ignited. Please light it again until it is ignited. At the beginning, a thin flame can be seen on the surface of the fire extinguishing board. After about 1 minute, the flame gradually disappeared, and there was no open flame or red heat.

4. After the work is over, turn off the main gas source switch and all ignition switches.

Please turn off the electronic ignition switch when cleaning to avoid accidents. When cleaning, the residual oil basin can be drawn out for cleaning, and the surface of the furnace body can be wiped with a wet towel. Smokeless oven is a kind of barbecue equipment, its core feature is smokeless, which is also the result of the country's environmental protection and urban hygiene requirements since the reform and opening up. Smokeless barbecue. Barbecued food includes: pork, beef, lamb, seafood, aquatic products, vegetables, etc.

Smoke-free oven should have several levels

The smokeless oven should include two levels:

First of all, there is no emission of burning chemicals during the barbecue: all barbecues use fuel as the heat source, such as charcoal fire, even fully burned red and white carbon, and LPG and medium gas barbecues, even if fully burned. For barbecue utensils, whether we can see black smoke or not, chemical emissions still exist, and the emitted substances still pollute food and the environment. Among all the heat sources for barbecues, electricity is the cleanest heat source without chemical emissions.

Second, no oily smoke is produced during grilling: firstly, oily smoke comes from a high-temperature heat source when grilling, such as oil dripping on a charcoal fire, dripping on the electric heating tube, and immediately turning into oily smoke; secondly, oily smoke also comes from the frying process of food, and When frying food, the oil quality will deteriorate, pollute the food and the environment.

Brazier-style barbecue, such as the practical charcoal fire used in the barbecue grill selling lamb skewers on the street, has both burning emissions and oily smoke emissions, so it is more harmful. Although the grill using liquefied gas is called smokeless, no matter whether black smoke can be seen or not, the emission of chemical substances still exists, and the discharged chemical substances still pollute food.

It is worth noting that some so-called smokeless stoves only prevent the emission of combustion exhaust gas, but fail to prevent the generation and emission of oil fume, so they are said to have no oil fume. People are often easily deceived. Judging from the structure of the furnace body, it is impossible to achieve smokelessness. First of all, the heating element is arranged under the grilling net, and the oil droplets of the grilled food will drip on it, which will inevitably produce oily smoke. Second, the oil fume of the frying plate and the oven, especially the frying net, will inevitably produce half-width oil fume.

Therefore, there is no exhaust gas emissions and cooking fumes from grilling. This is a real smokeless oven. The grill without exhaust emissions and smoke is a real smokeless oven. The electric oven naturally eliminates chemical emissions during combustion. If the above-mentioned fume emission cannot be achieved, then it is a real smokeless grill.