13 Fish Spaces Charcoal Heating Space Capsule Shape Fish Grill Machine
Fish Picking & Killing & Curing
Fish Picking: Fresh fish like grass carp of 1.25 - 1.75kgs.
Fish Killing: Stun the fish and slice from the fish back to cut it open from head to tail but keep it one piece. Take out the viscus and chine, wash it clean and slice on both sides.
Curing: Add some salt, green onion, ginger, chicken extract and a little beer to cure.
Remarks: If the fish is ordered at site, the curing time should be about 5 minutes; in other cases, it should better be 30minutes.
Pre-warming of 13 Fish Spaces Charcoal Heating Space Capsule Shape Fish Grill Machine
Ignition: Burn charcoal with the burner.
Put in Charcoal: Put charcoal in flame to the charcoal spaces one by one (one layer of burnt charcoal under one layer of unburnt charcoal).
Grill Pre-Warming: Open the ventilation outlet on the top to allow the charcoal to be fully burnt for 15 minutes, then closed the outlet for 15 minutes to get the inner temperature up to 350℃ (The best grilling temperature of 350℃ to 400℃ can be controlled by the air outlet).
Grilling & Dishing Up
Grilling: Clamp the cured fish with fish clips and put it into the fish space for 6-10 minutes.
Dishing Up: Put the grilled fish onto prepared fish plate.
1. Butter the fish on both sides during grilling to get the fish golden color.
2. We usually put some self-made cumin and chilli mixed powder.
3. Pre-heating of the fish plate is recommended.
4. We suggest you to put 3pieces of5cm long mechanism charcoal under the plate.
Vegetables: Bean sprout, celery, asparagus lettuce, onions, konjak, agaric, mushroom, lotus root, potato and so on are commonly used.
Cooking Method: Blanch the vegetables chosen by the customers, stir-fry with salad oil, and season with some salt and chicken extract.
Adding Flavors & Source
Cook source according to customers' tastes and cover it on the grilled fish.
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