The smell and smoke generated during cooking are sicked through a specially designed suction device, which is guided to an oil tray filled with water.
At this time, the smell coming in to contact with the water surface. The fine dust and oil contained in the smoke will be purified by Van der Waal’s force with out spreading in to the air. And, by using the air curtain principle, the smoke is prevented from escaping into the air. So, the heat of fire is spread evenly.
※ Van der Waal’s force is essential to explain phenomena such as liquid flocculation, adhesion, and physical absorption.
With 1,200W of firepower, you can taste the chewy meat that is greasy and greasy again with smoked food that covers your food. The circulating heat evenly spreads the food's temperature distribution and ripens it to the core.
A b i l i t y - t o - r e m o v e
h a r m f u l - s u b s t a n c e s
Did you know that smoke produced during cooking contains first-class carcinogens?
The Aone Grill clearly captures the fine dust, ultrafine dust, TVOC (Total Volatile Organic Compounds) and smell inside the smoke.
before operationzzzzzafter operationzzzzz
34.7
PM2.5
245.1
88.6
PM10
515
206
TVOC
781.7
※Test results for the ability to remove harmful substances from the suction fan (measurement testing agency: SGS Korea)
Aone-Clean
Grill pan detached cleaning
Teflon nonstick coating ma- kes it easy to clean because the food doesn’t get cau- ght during cooking.
Cleaning the oil fence separator
Most of the inhaled vapors are primarily filt- ered by the oil fence and there is almost on oil around the unit. In addition, the oil fence can be simply removed and attached, making easier.
Separate cleansing
oil tray
The oil tray is designed as a drawer type structure and can easily attached and detached, making it easy to clean.
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