Nowadays, barbecue has become the choice of outdoor activities for many people. When everyone gets together and sets up a barbecue pit or grill in their own yard or outdoors, the atmosphere of the party suddenly rises. In addition to charcoal grills, there are many other types of grills, such as gas grills, which are not only more convenient, but also safe to use. So how should the grill be checked? Let's take a look at the items that need to be detected during the inspection.

The quality inspection of barbecue grills is to use various inspection methods to inspect parts and products in accordance with the specified technical standards and indicators, to determine the quality, and to supervise the product quality.
1. Problems that are prone to occur in the production of barbecue racks
Cracks on the surface of the grill, unstable stretching, lack of meat, wrong insertion, pitting on the surface, air bubbles on the surface, twisted sides, orange peel surface, etc.
2. Internal
Macro: Internal cracks, shrinkage cavities, pores, white spots, disordered forging streamlines, segregation, coarse grains, stone breakpoints, heterogeneous metal inclusions, etc.
Microscopic: Decarburization, carburization, banded structure, residual as-cast structure, carbide segregation grade unqualified.
3. Grill performance:
The room temperature strength, plasticity, toughness or fatigue strength are unqualified, and the high temperature instantaneous strength, strength, plasticity, and creep strength are unqualified.