3D Study
The manufacturing steps of the BEEGRILL ceramic barbecue
Creating the mold
Composition of the ceramic
Cordierite: 39%
Pottery clay: 37%
Clay: 24%
Ceramic tiles
For good homogeneity, the plates are manufactured with an automated machine.
Kamado Shell
After being molded by a machine, the Kamado's hull is checked and smoothed manually.
Drying
Drying at different seasonal temperatures
Drying: 5 days in a dryer
Natural drying: 15 days in summer; 25 days in winter
First cooking
The ceramic body is fired in the kiln at a high temperature of up to 1200 ℃ for 18 hours.
Icing
Robotic spray icing is more efficient and the icing is more uniform.
2nd cooking
To set the glaze, the Kamado is placed back in the oven at 1200°C for 18 hours.
Assembly
Packaging
BEE GRILL manufacturing quality
Each Kamado we create embodies unparalleled craftsmanship, the result of years of research, development, and a passion for perfection. Made with the highest quality materials, our Kamados combine the robustness of ceramic with cutting-edge engineering to deliver exceptional performance with every firing.