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.

Most Korean restaurants use table-embedded grills in air-conditioned rooms, so smoke goes straight onto guests' hair and clothes.

Charcoal carbonised to high fixed carbon with low moisture produces far less smoke than ordinary wood charcoal, which is why mall outlets whose landlords require low-smoke fuel use this group.

Note that low-smoke requirements come from individual landlords, not from law.

Yes, and it is worth knowing before you calculate cost.

The same fan that keeps your dining room smoke-free also pulls more air through the charcoal, which burns it faster. A grill with strong extraction needs charcoal that stands up to airflow, not the cheapest charcoal that disappears quickly — the cost per shift ends up higher.

A real example: a table-embedded yakiniku grill with strong extraction uses about 5 pieces per grill and lasts roughly 1.5 hours, noticeably shorter than the lab burn time.

Yes. Sparks reach guests, clothing and tables, so it is a risk a grill restaurant should design out from the start.

The main causes are moisture inside the charcoal turning to steam too fast and splitting the piece, and uneven carbonisation.

Reduce it by storing charcoal dry, lighting it fully before it goes to the table, and choosing low-moisture charcoal with consistent piece size. If one batch pops far more than usual, tell your supplier — that is a batch problem, not something to live with.