Smokeless Teppanyaki Grill Equipment
Production of smokeless teppanyaki grill equipment
The smokeless teppanyaki grill equipment is a kind of barbecue equipment, and its core feature is smoke-free. This is also the result of national environmental protection and urban hygiene requirements since the reform and opening up.
The outer casing is made of stainless steel laser cutting, which consumes steam, saves heat, costs bottom, and is easy to move. It truly reflects the new concept of "smoke-free barbecue environmental protection and energy saving". Use of smokeless teppanyaki grill equipment: barbecue. The barbecue food includes: pork, beef and mutton, seafood, aquatic products, vegetables and so on. Smokeless Teppanyaki Grill Equipment is divided into charcoal grills, gas grills, electric grills and microwave grills.
Non-smoking teppanyaki barbecue equipment high-grade, beautiful, hygienic stainless steel body, the background stove for the night market, restaurants for barbecue food, with special infrared heating plate for microwave penetration radiation principle, barbecue and heat The 90 degree design of the board avoids the oil spilled from the barbecue and participates in the soot produced by the burning. The oil in the lower part of the front can be extracted and cleaned.
Health and environmental protection are the dreams of all people. Especially in almost every city in China, barbecue shops and barbecue stalls use smokeless teppanyaki grill equipment. Saying goodbye to smoke and smoke will be an inevitable environmental requirement. Click to view How To Clean And Maintain Your Hibachi Grill Table Equipment?.
How to better match food with modern smokeless barbecue table?
1. The barbecue is best eaten with fresh vegetables and fruits. Fresh green leafy vegetables such as lettuce, water spinach, and tomatoes, white radish, green peppers and fruits such as apples, kiwis, and lemons all contain large amounts of vitamins C and E. Among them, rich vitamin C can reduce the production of carcinogenic nitrosamines; and vitamin E has a strong antioxidant effect. This scientific combination can reduce the drawbacks of eating barbecue. After eating the barbecue, it is best to eat a kiwi or two medium-sized tomatoes. Kiwi and tomatoes are rich in vitamin C. Vitamin C can prevent the formation of carcinogens;
2. Garlic, vinegar, etc., which are known as 'penicillin' grown in the ground, are also an essential match on the barbecue table. In addition, it is best to eat a kiwi or two medium-sized tomatoes immediately after eating the barbecue;
3, barbecue should not be mixed with beer to drink cola, meat skewers in the process of burning, charred parts are prone to produce carcinogens, and the thick smoke generated in the process of grilling with open flames wrapped outside the meat skewers, is also prone to carcinogens. In addition, many people prefer the "cool mouth" eating method of meat skewers and beer. In fact, because beer promotes blood circulation, this method is more likely to promote the formation of cancer cells.
