Manufacturing quality of BEE GRILL
Every Kamado we create embodies unparalleled craftsmanship, the result of years of research, development, and a passion for perfection. Crafted with the highest-quality materials, our Kamados combine the durability of ceramic with cutting-edge engineering to deliver exceptional performance every time.
The manufacturing stages
3D study
Creation of the mold
Composition of ceramics
Cordierite: 39%
Pottery clay: 37%
Clay: 24%
Ceramic plates
For good homogeneity, the plates are manufactured with an automated machine.
Kamado hull
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
1st cooking
The ceramic body is fired in the kiln at high temperature 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 put back in the oven at 1,200°C for 18 hours
Assembly
Packaging
