Why Food Cooked with Wood Charcoal Tastes Better than Natural Gas

Charcoal production is realized by the wood burning in a sealed room with low oxygen content, it is one of the favorite fuel types of most people.
The modernization in people’s kitchen has changed the fuel used in cooking, natural gas and electricity are promoted for their advantages of more cleaning and convenient.
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Many people who live in developed countries might have the experience of using wood log in cooking, it is something similar to the wood charcoal, even now people in some rural areas still use wood log as the fuel for cooking, and a lot of people who have tried the foods feels a little difference in the taste, it makes people wonder that whether it is something real or just people’s psychological effect.
Japan is a country with a long history of using wood charcoal, the highest annual yield of Japan is in the year of 1940, the amount reached 0.13 billion tons, there are 2 types of wood charcoal products: white charcoal and black charcoal. The refinery temperature of white charcoal is very high-1000 ℃, the black charcoal is 700℃– 800℃, compared with the natural gas and the petroleum, the amount of far infrared ray created while burning charcoal is much higher, and that’s why the food cooked with charcoal tastes better.
Now many new charcoal products are developed for different uses: improving the earth condition and water condition, house moisture control, heating the snow and activated carbon. For now, if you want to lower the wood charcoal machine cost, personally I would recommend you the charcoal biomass stamping briquetting machine manufacturers from China.

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