The revolutionary leap of smokeless electric grills lies in the integration of turbo-speed smoke extraction systems, a game-changer for urban dwellers and apartment residents . Unlike traditional charcoal grills that emit 18.6mg/m³ of smoke—far exceeding the 2.0mg/m³ national standard—modern smokeless models adopt a dual mechanism: physical capture and chemical catalysis.
At the core of this technology is a high-performance cross-flow fan paired with a water-based filtration tray. When grilling, the fan creates negative pressure to suck up 99% of smoke and odors within milliseconds, while the built-in Pt-MnO₂/mesoporous carbon catalyst oxidizes 91.3% of aldehydes and ketones at 300℃ . This synergy reduces smoke emissions to below 0.12mg/m³, making indoor grilling not only feasible but also healthier by cutting benzopyrene levels to 0.08μg/kg—well below safety thresholds.
Complemented by a sealed tempered glass lid that locks in flavor and heat, the system ensures that smoke particles are neither released into the air nor lost from the food. The result? Authentic charred flavor with 89.4% of the aromatic compounds found in traditional charcoal grilling, minus the harmful smoke .
November 26, 2025
