Hookah Shisha Charcoal Production Line

Pressed Cube Coal: A Detailed Review of Its Production and Use

No chemicals
– It has no smell, no taste.
– Precise cutting and shaping.
– Produced only for pressed coal.
– ISO 9001 Certificate
– Quality control in 7 steps
– Special quality control team
– Our own facility for the production of pressed coal in dimensions of 26×26 mm.

Features:

• Calorie content: 7500 kcal
• Moisture after oven: 4%
• Humidity after packaging: 6–8%
• Fixed carbon: 75–85%
• Volatile matter: 10–14%
• Ignition time: 8–12 min (on 600 W electric stove)
• Burning time (standby): 2–5 hours
• Burning time (for pressed coal): 40–90 minutes

1. How to Make Pressed Cube Charcoal?

Pressed cube coal production is carried out by carbonizing natural raw materials by processing them at high temperatures and then pressing them into certain shapes. The stages are as follows:

a. Raw Material Selection

• The most common natural raw materials: coconut shell, hazelnut shell, olive seed, grape seed, palm seed
• These materials are supplied from natural sources that may contain a certain amount of pure carbon.

b. Carbonization (Pyrolysis)

• The selected organic material is heated to 400–600°C in an oxygen-free environment.
• As a result of this process, “tar, water and gas” wastes are removed; only “pure carbon (coal)” remains.

c. Grinding and Mixing

• The carbonized material is finely ground.
• The mixture is prepared by adding natural binders (usually starch or natural resins).

d. Pressing and Shaping

• The mixture is compressed into shapes such as “cube, cylinder, disc” in special machines.
• The stronger the pressing, the slower the coal burns and the less ash it leaves.

e. Drying and Packaging

• Coals are dried in ovens or in natural environments.
• Dried coals are sieved to remove dust and are packaged for sale.

2. How to Use Pressed Cube Coal?

Using the right charcoal seriously affects the smoking quality. Below are the ideal usage steps:

a. Burning Coal Correctly

• Natural coals should be burned “in a stove, coal burner or electric stove” until they are completely red-hot.
• The coal should not be placed in the hookah unless the outside is “completely covered with grey ash”. Otherwise, soot and a bitter taste will occur.

b. Placing Coal

• The coals should be placed evenly on the “foil or heat management device (Kaloud, Provost)”.
• The placement of the coal is very important to prevent the tobacco from burning directly.

c. Ash Dispersion and Heat Control

• What is shaking the ash from the coals every 15-20 minutes.
• Cleaning the ash is important both to balance the heat and to increase air flow.

d. Mid-Session Coal Change

• When adding new coal for long periods of time, old coals must be removed; otherwise, unbalanced heat will occur.
• Burnt coals should not be reused.

3. Things to Consider