KINGBE Model 700 (Turbo 700) runs at 500-600°C and burns 3-5 hours.

It suits Korean restaurants because dishes like samgyeopsal and galbi need strong, steady heat through the whole meal rather than a fire that fades. A longer burn also means staff refill charcoal at the guest's table less often, which cuts labour and interruption.

Temperature and burn time are factory test values and vary with grill type and ventilation.

Coconut shell briquettes, model KINGBE M-109 (Model 100), are what moo kratha and grill buffet restaurants choose most. They run at 400-425°C and burn 1-2 hours per load, which matches a buffet table cycle.

A hotter charcoal is not better here: moo kratha grills continuously for hours, so excess heat burns the meat and wastes fuel.

Temperature and burn time are factory test values and vary with grill type and ventilation.

There is no single number, because actual use depends on three things:

• Grill type. Table-embedded, open and bucket grills consume very differently.
• Ventilation or extraction fan. A strong fan pulls air through the charcoal and burns it noticeably faster.
• Heat level the menu needs. Low heat consumes far less than high heat.

The most accurate route is to tell us your grill type, table count and opening days per week via LINE. We calculate your daily charcoal cost free.

Smoke comes from moisture trapped in the charcoal and volatile matter that has not fully carbonised. Three fixes:

• Store charcoal dry, off the floor and away from walls.
• Light it fully until the white smoke stops before it reaches a guest's grill.
• Choose charcoal carbonised to high fixed carbon with low moisture.

KINGBE coconut shell briquettes measure around 4.83% ash against roughly 17-36% for common mixed hardwood briquettes. Less ash means less clearing during service and a fire that does not drop mid-meal.

We deliver from one case. Small or newly opened restaurants can order a trial quantity without committing to a full lot.

You can also request a sample to test on your own grill before deciding. Prices improve with volume and regularity once you order consistently, and we issue a full tax invoice.

KINGBE is trusted by well-known restaurant businesses and organizations, including CPF, Sukishi, and Tenjo, who use KINGBE charcoal in their operations. You can see more of our business clients on the "Business Clients" page of our website.

Business customers can contact the KINGBE sales team directly for advice on which type of charcoal suits their menu or usage needs, through the channels listed on the "Contact Us" page of our website.

Business customers can order KINGBE charcoal through the channels listed on the "Contact Us" page at king-be.com, or contact our sales team directly to inquire about pricing and terms for bulk orders suited to restaurant and hotel businesses.

For international customers or export-focused businesses interested in ordering KINGBE charcoal, please visit kingbepro.com — our dedicated channel for export business customers.

Wholesale briquette pricing depends on three things:

• Order volume and consistency. A restaurant ordering every week and a one-off buyer do not get the same price.
• The grade you use. Raw material and carbonisation differ by model, so cost differs.
• Delivery area and schedule. We run regular delivery rounds by area; orders that fit a round cost less to ship.

We do not publish a full price list, because a fair price is not the same for every type of buyer. The fastest route is to tell us your grill type, number of grills or tables, and opening days per week via LINE. We calculate your daily charcoal cost free and quote a price that fits your restaurant.

The basic formula is charcoal cost per table = (price per kilo x kilos used per month) divided by tables served per month.

The number most restaurants overlook is the kilos actually used. Charcoal with a lower price per kilo that burns fast and needs refilling mid-service usually costs more per table than charcoal that costs more per kilo but holds its fire.

The most accurate way to measure is to time one real service: how many hours one grill load lasts and how many refills it needs. Then compare against another brand on the same grill, not on the price tag.

Yes, for business customers who order regularly.

• First order: payment before delivery.
• Once orders are regular: credit terms can be agreed based on volume and consistency.
• Documents: full tax invoice issued.
• Delivery: regular rounds by area, scheduled in advance, with top-up orders between rounds arranged via LINE.

We manufacture at our own factory in Satun, so we can lock specification and delivery schedule for high-volume accounts. That avoids the batch-to-batch variation chains and hotels often hit when buying through middlemen.

KINGBE products are certified under Thailand's Community Product Standard (มผช.) No. 946/2548, issued by the Satun Provincial Industry Office, along with Proximate Analysis results and Self-Heating Test results from accredited laboratories including the Department of Science Service and Prince of Songkla University. Sample certificates are available on the "Quality & Standards" page of king-be.com.

KINGBE charcoal has passed a Self-Heating Test at 120°C conducted by the Department of Science Service, with results confirming it is non-ignitable — an international standard that helps verify safe storage and transport for restaurant and hotel businesses.

Business customers can view sample quality certification documents and laboratory test results (with an authenticity watermark) on the "Quality & Standards" page at king-be.com. For full documents needed for procurement purposes, please contact our sales team directly.

KINGBE has been producing and supplying charcoal for over 10 years, earning the trust of more than 500 restaurants and 300+ hotels and resorts nationwide. Our charcoal passes safety standard testing, burns with consistent heat and low smoke, and is available in quantities suited for business-level ordering.

Yes, it is a real hazard in a grill restaurant, because sparks reach guests, clothing and tables.

Main causes

• Moisture trapped in the charcoal. Under heat it turns to steam too fast and splits the piece. This is the most common cause.
• Uneven carbonisation, leaving parts that are still wood rather than carbon.
• Poor storage, such as bags on the floor or against a wall, letting the charcoal reabsorb moisture.

How to reduce it: store charcoal dry and off the floor, away from walls; light it fully until the white smoke stops before it goes to a guest's grill; and choose charcoal with low moisture and consistent piece size. If one batch pops far more than usual, tell your supplier: that is a batch problem, not something to live with.

KINGBE offers several charcoal types for different uses: coconut-shell briquette charcoal (ideal for yakiniku, Korean BBQ, and wagyu restaurants), hardwood briquette charcoal (ideal for Korean pork belly/moo-kratha and general commercial grilling), specially selected mangrove charcoal (ideal for yakiniku, yakitori, and robata), and Binchotan-style white charcoal (ideal for yakitori, robata, and premium Japanese-style grilling). Business customers can contact our sales team for advice on choosing the right charcoal for their menu.

KINGBE's coconut-shell briquette charcoal is made from 100% coconut shell. It burns hot, evenly, with low smoke and no unwanted soot or odor, and lasts longer than ordinary wood charcoal. This makes it ideal for restaurants that want to control fuel costs while keeping food flavor clean and free of smoky off-notes.

Our PremiumPlus (Model 1000) and Turbo700 coconut-shell briquette charcoals are made from 100% coconut shell, delivering high, even heat with low smoke — ideal specifically for yakiniku, Korean BBQ, and wagyu beef restaurants.

Our M-109 and M-109 Bionic hardwood briquette charcoals are developed specifically for restaurant and commercial grilling use, providing even heat, easy handling, and help control daily fuel costs.

Yes. KINGBE offers Binchotan-style white charcoal, made from specially selected tamarind wood through the traditional white-charcoal burning process — ideal for yakitori, robata, and premium Japanese-style grilling. We also offer specially selected mangrove charcoal (Hibana), carefully sized for a neat shape and heat suited to premium grilling.

KINGBE carefully selects raw materials and controls every step of production. Our charcoal burns hot and evenly with low smoke and no unwanted soot or odor, making it suitable for professional grilling and cooking where clean, consistent food flavor matters.

Yes. KINGBE offers a gas-powered Automatic Charcoal Lighter, designed for grilling and moo-kratha restaurants that need to prepare charcoal quickly, safely, and efficiently before serving customers.

Smoke from a grill comes mainly from two things: moisture trapped inside the charcoal and volatile matter that has not been fully carbonised. So low-smoke charcoal means charcoal carbonised to a high fixed-carbon content with low moisture, not charcoal with additives.

For a restaurant, check three things before you decide:

• Ash content. KINGBE coconut shell briquettes measure around 4.83% ash, while common mixed hardwood briquettes run about 17-36%. Less ash means less clearing during service and a fire that does not drop mid-meal.
• Size consistency. Uniform briquettes give an even fire across the whole grill and let you calculate charcoal cost per table accurately.
• Sparking. High-moisture charcoal throws sparks at guests and tables, a risk a grill restaurant cannot take.

Korean BBQ, moo kratha and general grill restaurants mostly use coconut shell briquettes. Mall and hotel outlets whose landlords require low-smoke fuel use the same group, because smoke and odour are easier to control than with ordinary wood charcoal. Note that low-smoke requirements come from individual landlords, not from law.

The most direct way to decide is to request a sample and test it on your own grill before ordering in volume.

KINGBE white binchotan is carbonised from tamarind wood. It is lump charcoal made from real wood, not a briquette.

What a kitchen notices is a strong, steady fire that lasts, with almost no smoke and no odour to interfere with beef or fish. That is why yakitori, robata and beef restaurants choose it. The quality checks Japanese restaurants use: it rings with a metallic tone when tapped, it sinks in water, and it leaves no black dust on your hands.

Coconut shell briquettes suit high-volume daily service where cost per table matters, because the size is uniform, ash is low, and consumption per shift is easier to predict. Many restaurants use both.