Gas Grills Advantage
Charcoal smoke-free barbecue charcoal in the process of burning is the release of carbon dioxide, it is colorless and tasteless, and charcoal is burning, itself is not smoke. Ordinary barbecue pits in the production of products when there is smoke, because in the production of products when the oil and seasoning fell to the sake of carbon fire. 【Advantages】: suitable for outdoor, camping and other activities;
Gas barbecue generally use stainless steel as the furnace material, through the electronic pulse ignition, the use of oil liquefied petroleum gas or natural gas combustion, heat to heat the above four independent high temperature crystal red gas heating plate and then baked on the iron plate food The With energy-saving component control, the electronic pulse switch can also control the size of the flames to control the temperature of the iron plate, practical and convenient. 【Advantages】: suitable for indoor, easy to fire, smoke-free;
Electric barbecue a direct role in the food directly burned electric barbecue pits, barbecue food fat immediately dripping, no oil repeatedly infiltration, that is, no oil fried, fried process, so the food contains less fat The grilled food is the real barbecue flavor. 【Advantages】: suitable for indoor, easy to fire, smoke-free;
If you simply consider the direct cost, then it is certainly charcoal province, if from the purchase, transportation, storage, use, environmental protection, and other aspects of the cost of consideration, then sure that gas or electricity than the province.
As for the health, no matter what kind of barbecue, in fact, are not healthy, said the barbecue than smoking a little bit too much, but eating too many barbecues do have the following hazards: 1, charcoal, gas and other use of burning heat barbecue, whether we can not see Black smoke, the resulting chemical substances directly contaminated food, pollute the environment. 2, barbecue oil into the fumes, is broken down into numerous harmful substances, it is a direct pollution of food, pollution of the environment, its pathogenic, carcinogenic, but also an indisputable fact. Long-term high temperature in the oil brought about by the denaturation, deterioration, these oil repeatedly infiltration of food, pollution of food, food health, and even pathogenic cancer. 3, barbecue, barbecue food is easy to burn, burn paste, produce nitrite and other harmful substances, eating healthy, and even pathogenic cancer. Barbecue food generally pickled in the process will produce nitrite and other carcinogenic substances. 4, edible not roasted meat, seafood, parasitic infection risk. 5, barbecue mostly high-fat high-protein foods, easily lead to obesity or cardiovascular and cerebrovascular diseases, barbecue food generally spicy seasoning too heavy, easy to get angry.