The difference between machine-made charcoal and other charcoal
1, environmental protection: do not cut down trees, use bamboo and wood products waste to produce, and turn waste into treasure. The production of ordinary charcoal needs to cut down trees and destroy the ecological environment.
2. High energy: the fixed carbon content is about 80%, and the calorific value is 7500-8000kcal/kg, while the fixed carbon content of charcoal is low, and the calorific value is about 6500kcal/kg.
3. Cleanliness and hygiene: smokeless and charcoal-free, burning without sparks, the residual ash naturally falls and does not float when burning, and the residual ash is less and combustible after burning about 3% or 6% ash.
4. Regular shape, reasonable structure and convenient use: uniform length and size, hollow or solid structure, which is beneficial to combustion and use.
5. Low water content, within 5%: ordinary charcoal has high water content.
6. This product contains no chemical substances, and it is non-toxic, tasteless, pollution-free and has a long burning time.
Extended data
Eating barbecue should be accompanied by the following foods
Barbecue is best eaten with fresh vegetables and fruits, because fresh green leafy vegetables such as lettuce and water spinach, as well as tomatoes, white radishes, green peppers and apples, kiwis, lemons and other fruits all contain a lot of vitamins C and E, among which rich vitamin C can reduce the production of carcinogenic nitrosamines; Vitamin e has a strong antioxidant effect. This scientific collocation can reduce the disadvantages of eating barbecue.
After the barbecue, it is best to eat a kiwi fruit or two medium-sized tomatoes at a time. Kiwi and tomatoes are rich in vitamin C, which can hinder the formation of carcinogens. Paired with garlic and vinegar, which is known as "penicillin growing in the field", this is also an essential match on the barbecue table.
Baidu encyclopedia-mechanism charcoal
People's Network-How to eat barbecue is safe and healthy?