1. It reduced the amount of smoke because the temperature of the plate won't be too high.
2. Fats and Heat produces smoke, system diverts the fats away from the open heat to the water source to reduce the emission of smoke
Keeping the temperature
of the plate from becoming too high thus prevents smoke.
The Structure of this plate will keep heat and control the temperature between 210'C and 250'C. Meat can bi grilled perfectly because the temperature become high very fast.
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