Wholesale grill stone, cordierite pizza baking stone & pizza stone set | Shengye

Old stone oven pizza stone manufacturer - Shengye wholesales high-quality pizza stone, including pizza oven stone, pizza grilling stone and cordierite pizza stone.

A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza.

Our pizza stone is made of cordierite, which is burned in 2192℉ kiln, it can stand temperature as high as 1400℉, and would not crack under thermal shock. Cordierite pizza stone is much more durable and high - temperature resisted comparing to low - temperature ceramic stones. Choose the perfect pizza stone for your kitchen from the selection at Shengye. You can use our Pizza Stone to prepare and cook your homemade pizzas. 

Do you really need a pizza stone? A pizza stone is not "necessary", but it's a plus. ... However, a good old stone oven pizza stone does wonders for crust development because, unlike a baking sheet, it's thoroughly heated before the cordierite pizza stone is placed upon it. Not that you can't preheat a baking sheet; you certainly can.

  • Pizza Stone Application & Types

    Most pizzas are baked on one of 4 kinds of surfaces. Each of these has its own advantages and disadvantages. In order to find the very best one, we’ll have to look at each in turn. Before that, however, we have to learn the difference between pizza stones and pizza pans.
    A pizza stone can be either rectangular or round and is a stoneware “slab” that supports the pizza as it slowly cooks. The body of the best stone is riddled with microscopic pores that absorb the moisture from the pizza as it cooks and improve the stone’s ability to absorb and retain heat for extended periods of time. In general, to use a stone correctly, you first preheat the stone, and then place the pizza on it. When you do this, the little pores will absorb the moisture from the pizza dough as it cooks. The very bottom of the dough will heat immediately, and the heat will be evenly distributed throughout the pizza crust. The pizza will end up with a uniform cook and the crispy crust won’t face the risk of getting burned long before you get to cook the toppings.
    Without a doubt, the most commonly used cooking appliance for making pizza is an oven. You probably already know, but not all ovens are the same! Then the one you have inside your house or apartment is very different from the one found in a restaurant, Also some stones don’t fit the oven size pizza stone, Most people have an electric oven in their home, which is decent enough to provide uniform heat, but it lacks the direct pizza stone application that some other cooking methods use.
    Pizza stone types
    Pizza stones can be made of different varieties of terra cotta, either ceramic (ceramic pizza baking stone), or otherwise. However, the very best of them are made of minerals, like cordierite pizza baking stone. We’ll look at the ceramic and cordierite pizza stones in our comparison today. They also come in different thicknesses and diameters. The stones with diameters of 14 inches happen to be the most popular.
    The main problem with ceramic pizza stones is their fragility in the face of sudden temperature changes. Heat them up too quickly and there’s a high chance they will either crack or break all of a sudden. You also risk breaking them in the unfortunate event that you break them. Some people also prefer to use old stone oven pizza stone; Proper care of these pizza stones involves placing them in the middle rack of the oven long before you heat it. Once the oven (and the pizza oven stone by extension) achieves a temperature of 425 degrees Fahrenheit, which is the proper temperature for cooking most pizza, you can place the pizza on the stone and cook.  You should note that, because of the great porosity of pizza stones, they’ll absorb just about anything, including liquid detergents. That means you have to be super carefully while cleaning them. Only use plain water with a brush or a cloth. No detergents
    Pizza Pans
    The very best pizza pans will typically be made of a thick layer of aluminum or cast iron. The major advantage of aluminum pans is that they are able to absorb a tremendous amount of heat in a very short time. They can also distribute the heat to the very bottom of the pizza. Although they aren’t quite as good as pizza stones at evenly distributing heat, they are fairly good if you haven’t got much in the way of other options.  There is one problem, however, that puts the pizza pan, no matter what metal it is made of, way behind the pizza stone. These pizza cooking surfaces lack the myriad of microscopic pores of pizza stones. The pores are very important as they will absorb the moisture from the pizza dough and help it to get crispy and crusty. Many manufacturers try to compensate for this by perforating their pans with tiny holes on the surface. However, these holes do not make the pans any more absorbent because of metal does not have the ability to absorb moisture.  The main advantage of pizza pans is that are not affected by the stress from drastic temperature changes. They won’t crack or break when you heat them up quickly or when you drop them. You can place them in a hot oven without having to worry about them. They can also be washed with non-caustic soaps and detergents without having to worry about them absorbing the liquids. You should, however, wash the detergent off with plenty of water before drying the pan to avoid an aftertaste of detergent creeping into your pizza.
    Aluminum Pizza Pans
    This pizza pan will heat up very quickly. That is the upside. The downside is that it won’t absorb the heat very well and neither will it retain it very well. If what you’re looking for is an oven baked pizza with a lovely brown wonderfully crispy crust, then you need a surface that remains evenly hot for the duration of the baking. You will also need a surface that will absorb the moisture in the dough. If your dough remains moist, then your crust will be soggy. That is the major disadvantage of an aluminum crust. This isn’t to say aluminum is terrible as a cooking material. If you’re boiling water, then using an aluminum pot is fine and dandy. However, if you’re looking to make a spectacular pizza, then ditch the aluminum. You can use baking pizza stone for bread also!
    Ceramic Pizza Stones
    On a ceramic surface, your pizza dough will pretty much retain most of the moisture that it started out with. If you want an oven baked pizza (or even one made on a grill) that’s has a crisp crust, then you simply need a porous surface. It is the only type of surface that properly absorbs moisture and allows the crust to become crisp and golden enough to make an impressive pizza. A ceramic stone also has the disadvantage of being very brittle. It will crack or break very easily if you expose it to sudden temperature changes. Remember that it is very important to preheat your oven to the required temperature before you place the pizza on it and let it cook if you want your pizza to turn out terrific. It may not be that easy for a ceramic pizza, as it could break in the process. The best thing is to put it into the oven before you preheat the oven so the two grow hot together, Putting a cold ceramic pizza stone into a hot oven will likely lead to it cracking or breaking.  This vulnerability to sudden extreme temperatures makes a ceramic pizza stone a lower choice for making the perfect pizza. In fact, the simple act of placing a frozen pizza on a very hot ceramic surface dramatically increases the chances of the ceramic shattering; you can also use BBQ grill pizza stone to get a grilled pizza.
    Mullite Pizza Stone
    Mullite is a shiny structural material due to its high thermal constancy, creep resistance and strength. It is a high electrical insulator. Mullite is combined with cordierite to improve strength and is used to make oven furniture, heat exchange parts and rollers.
    Cast Iron Pizza Pans
    Cast iron is just as non-porous as aluminum. It does, however, do a much better job that aluminum when it comes to absorbing and retaining heat. The problem is that it doesn’t heat up evenly, and this is not good for your pizza at all. The pizza will have varying degrees of crispness because the pan on which it sat had varying temperature levels on it. In other words, your pizza crust will look like a rainbow with varying degrees of brown heading to black. That’s not a good look at all. At that rate, you’re might as well fry your pizza on a stove top instead of going through the trouble of popping it into the oven just to get the same result. Cast iron is probably the poorest choice you can make for your pizza and you should avoid it if you can afford something better, you can use it as steak pizza stone also.
    Thermarite Pizza Stones
    This is the closest you can get to the goal of producing the perfect pizza. A Thermarite pizza stone for oven and grill will allow you to make a world class pizza at home whether you’re doing it in the oven or on a grill so it’s can be used as a pizza grilling stone. It has great porosity and wonderful heat absorbing characteristics which are superior to aluminum, ceramic, or cast iron. You should know, though, that the thickness of the stone matters a great deal when it comes to the durability of the stone and its heat absorbing qualities. Most thermarite stones on the market are too thick or too thin. The ideal thickness should be somewhere in the realm of a half inch. Any thinner and the stone won’t be able to absorb enough heat. Any thicker and the stone will take an awfully long time to heat up to the right temperature.  When it comes to oven baking pizza stone, preheating is crucial to producing a superior crisp crust pizza in your grill or oven. Thermarite is a much better choice than other materials. Thermarite is an exclusive blend of premium cordierite which is widely used in kilns and brick kilns. Thermmarite is very durable as it is a special premium formulation of cordierite. This is important because there are a lot of unscrupulous manufacturers out there selling cheap and low-quality versions of cordierite, as well as you can this grill pizza stone for steak.

    Materials of Pizza Stones

    In every pizza lover’s quest to approximate a fiery-hot brick pizza oven at home, a pizza stone is first on the list of necessary equipment. But among the variety of materials available - stone, cast iron and even steel - which is the best choice for you?
    Choosing the right pizza stone depends on your personal needs and your cooking habits. Are you looking for a stone that produces an ultra-crispy crust? Does it need to move easily in and out of the oven? Are you a pizza professional, willing to pay any price for the latest equipment? Here are some of the pros and cons of each material.
    Clay or Stone:
    The classic pizza stone absorbs moisture as the pizza cooks, resulting in a crisper crust. Stones come in a variety of shapes and sizes, and some people even DIY stones with inexpensive unglazed quarry tiles.
    • Pros: There are a wide variety of stones to choose from at various price points, Produces a crisp pizza crust.
    • Cons: Must be preheated in the oven for at least 30 minutes (longer for thicker stones), Difficult to clean. Can crack or break.
    Cast Iron:
    If you want to make pizza without buying any new equipment, you can use a cast iron skillet to cook pizzas on the stove. Or you can try Lodge’s cast iron pizza pan, which heats up in the oven quickly.
    • Pros: Heats quickly. Easier to clean than stone. Has handles for maneuvering in and out of oven. Won’t break or crack.
    • Cons: Heavy. Lodge pan has a lip that some reviewers have complained about. Lodge pan is recommended only to 400°F, which is cooler than ideal for cooking pizza at home.
    Baking made with steels conduct heat better than stone and cook food more evenly with lower temperatures.
    • Pros: Cooks pizzas more quickly and evenly, Stabilizes at a lower temperature than stone. Won’t break or crack.
    • Cons: Expensive ($72 for the 1/4-inch version). Very heavy and does not have handles, so it can’t be easily moved once it is hot.
    Ceramic Pizza Stone
    Ceramic pizza stone is perhaps the most cost-effective answer when shopping for a stone. Made from clay and baked in an oven, these stones are excellent for uniformly conducting high heat, making them excellent for baking pizza. When properly cared for, ceramic stones can last for many years.
    Cordierite Pizza Stone
    Slightly more expensive and extremely durable, cordierite pizza stones are built to lasts more than others. Cordierite is a known for its ability to handle extreme temperatures. It is the same material they use to make the oven shelves and it is resistant to thermal shock. This means that you can pass a cordierite pizza stone from a low temperature to a very high temperature without risking breaking it. These stones can literally handle all the heat that your oven or grill can release and continue to cook pizza year after year.
    Rocksheat pizza stone
    Prepare a fresh pizza for a birthday, children or other events at home and improve your kitchen and transform it into a typical pizzeria with the rocksheat pizza stone. It can withstand extremely high heat up to 1400F with high thermal stability.
    Rectangle pizza stone
    Rectangle pizza stone is a unique high performance ceramic baking stone. It allows you to create delicious pizzas with a crisp golden crust; ensure that your pizza will be fully cooked, as in a traditional pizza oven, designed for baking homemade pizzas, breads, cookies and cookies. Delicate ingredients such as fish and vegetables also cook well on the stone.
    Thermabond pizza stone
    Not just for pizza but also it’s perfect for bread, pastries and other foods. It eliminates hot spots during baking and produces a uniformly golden crust. The result is food that appears to have been cooked in a professional brick-lined oven, but actually comes from your kitchen or grill.
    Refractory pizza stone
    The real weakness of the refractory stone is cleaning, because of its porosity when it is dirty, it is very difficult to wash if not impossible. With this pizza stone, you just need kitchen paper or running water. Indeed, it is covered with a special non-porous material developed for professional use.
    The Right Tool for You
    Ultimately, the best cooking surface should meet your specific needs. If you’re on a budget and take a more laid-back approach to pizza, ceramics will be your best bet. If you’re strictly business when making pies at home a durable, next-level cordierite stone is the baking surface for you. If you are a home pizza professional and you only want the best, then baking steel is your only logical choice. Whatever baking surface you choose, you’ll have crispier, faster, and more delicious pizza. Even better, if you take good care of your stone or steel you’ll have better pizza and breads for years and years to come.

    Pizza Stone vs Baking Sheet

    Pizza is one of the best fast food choices among today’s generation. People love extra loaded cheese and toppings. If you are also a pizza lover and you want to try baking it at home, then you have to buy the best pizza baking sheet or a good pizza stone. Both are known for the same purpose, but the difference is with the taste.
    It is all about personal preference mainly, but we have a bunch of factors that you can consider and learn which one is better and why?

    Convenience Rate
    A pizza stone and baking sheet are the same in size and shape. You can build the pizza base on stone and then place it inside the oven. The stone is already heated, and when you start building the pizza on it, the crust part makes it perfect for basic use that’s why you can find it highly reliable as well as better to use. Keep it in mind that we are talking about convenience so we can’t take a biased decision.
    When you use a baking sheet, you can quickly build the base and start baking inside the oven. Both require the same method, but you don’t have to preheat as the stone requires. Otherwise, pizza stone requires pizza peeling tool and lots of effort. So, the verdict is, a baking sheet can provide a better convenience rate, and it doesn’t feel that heavy and sticky during the use that’s why it is better for beginners and intermediates.

    Baking the Crust
    The crust should be cooked quickly so that it gets the proper taste and doesn’t let the toppings burn. When you use an oven, the meat and other toppings start absorbing heat, and it doesn’t reach to the crust. If the crust part is thick then it can be a big mess and you have to use some special methods or tricks to cook.
    With the preheated stone, thick bases bake quickly which enhances the taste. Even if you have a soft and small crust, the base will get heated quickly and it will bake perfectly to avoid any issue with toppings. So, the overall time required in baking is low however, the preheating part is the biggest issue. If you look at the baking crust perfectly, you can see that the pizza stone is better and perfect.

    Baking Skills required beginning
    Considering that a baking sheet is commonly used utensil in every home, it is also the most versatile and it is known for the ease with the baking purpose. You just have to build the pizza on a baking sheet and then you need to bake it perfectly. The required skill level is not that high. Just a beginner can get used to the method and it won’t be causing many issues with the usability.
    If you consider pizza stone then there is a need for higher experience and most of the intermediate and experts prefer it for crisp taste. So, the pizza stone takes time and you have to be making a habit of preheating the pizza stone at a specific temperature and then building pizza on it. Otherwise, you can’t bake a pizza and forgetting the preheating part will make you spend extra time on the whole process.

    Cleaning and Storing Choices
    You can use a dishwasher to clean the baking sheet and it will be perfectly clean. Using the normal cleaning method will also help because these non-stick baking sheets don’t require many efforts during the cleaning session that’s why it is a better choice. You can store a pizza baking sheet normally as you have been doing with other steel utensils.
    With the use of pizza stone, you can get great baking experience but not the perfect cleaning because it has a rigid surface (doesn’t slippery as the baking sheet). As you will be using the pizza peel on it, you will find a hardened crust stick to the pizza stone. It will require little effort when you will be cleaning and you have to store is carefully just as ceramic crockery. At this point, pizza baking sheet wins for cleaning and storing.

    Taste Difference
    It is totally a personal preference but we will say that pizza stones work perfectly for a thick base and they can provide impressive crust while cooking. They may be hard to use but the taste will be finger-licking. If you try the same method and prepare the same pizza on the baking sheet then you will find a difference in the crust and it will matter a lot with the taste.
    So if you want a better taste with a thick pizza crust, you can easily rely on the use of pizza stones. They are highly reliable and if you want better taste with thin pizza then you can go with the pizza baking sheet. They do a great job and they are highly durable that’s why you can find it better in terms of investment because the product will last for years.

    The Final Verdict
    Perforated Baking sheets are reliable in terms of durability, performance, and convenience that’s why you can prefer these over the selection of a pizza stone. If you are an expert and you will be cooking pizza for your own taste with a thick base then you should try out pizza stone. Hope, this post will let you understand that which one is more suitable for your need, a pizza baking sheet or a pizza stone.
  • How to Choose and Use a Pizza Stone?

    What is the best pizza stone?

    Ceramic vs. Steel Pizza Stones
    If you want to cook just pizza, steel is most likely the way to go, especially if you like ultra-thin crust pies, like the Neapolitan-style. Because steel conducts heat better, it can cook pizzas more quickly than a ceramic can, not to mention give your pies the nice browning you want on the bottom. If you're looking to use the pizza stone on the grill, heavy-duty steel will handle the heat no problem (although most steel pizza rounds don't come with handles, so grill mitts will be a necessity.) Another note: Baking steels tend to be mighty heavy, so if you're not ready to be lifting and swinging 15 or more pounds, steel is out.
    If you're looking for a versatile, lightweight pizza stone that you can use for pizza and beyond, then a stone option is a better bet. A ceramic stone distributes heat more moderately, and gives everything from pizza pies to regular pie crusts, just the right crispiness, and flakiness, without burning. Cordierite clay, in particular, is great for pizza stones because it's extremely durable and heat tolerant, and can usually be used on the grill too.

    Rectangular vs. Round Pizza Stones
    It's recommended that you have at least a 1-inch gap between the stone and the oven to ensure proper airflow, so it's important you measure your oven or grill to see what shape will work best. If you have a large enough cooking space, a rectangular shape will provide the most surface space for various baking needs, from pizzas to baguettes and more. But, if you have a small oven, a round stone is the practical choice.

    How to use a pizza stone?
    You have the dough, the sauces, the cheese, the toppings, and the pizza stone.
    If you've never used a pizza stone before, here are the steps to follow.
    1. Step One: First, place the pizza stone in your cold oven.
    2. Step Two: Next, preheat the oven to approximately 475 degrees Fahrenheit. Let the oven preheat completely and wait another 5 minutes to allow the stone to become very hot.
    3. Step Three: Once the stone is nice and hot, take it out of the oven (I usually put it on the stove) and quickly build your pizza on top of the stone. As soon as the dough touches the stone, it will start to cook, so move quickly. Another option: build your pizza while your stone is heating and slide it into the stone with a pizza peel.
    4. Step Four: After about 10 minutes, your pizza will be ready. Check the bottom to make sure the dough is crispy. Place the pizza on a slicing board. The stone will dull your pizza cutter.
    5. Step Five: Let the stone cool off and scrub it with warm water and a sponge, avoid using soap. That’s it!

    Selection & Using Tips

    There's nothing like a fresh homemade pizza, but it can be difficult to crust the crust just without a pizza oven. One tool you can use to get a satisfying crispy crust is a pizza stone, which is a flat, hard disc that is usually ceramic or stone.
    The surface is very porous, so it absorbs excess moisture from the dough that cooks on it, leaving it crisp. A good pizza stone makes it possible to reach a higher and uniform temperature when cooking your pizza.
    Increase to pizza, these stones can be used to make cookies, biscuits, and bread. All you need is your stone, and you can start making foods with a lighter, crispier texture that is sure to be a hit.

    What is the best size for the pizza stone ?
    This is probably one of the most important elements when choosing a pizza stone. The key to what size you should choose is, of course, the size of your oven.
    A conventional oven doesn't reach the really high temperatures required to produce an authentic wood-fired result. When it comes to shape, that's why we generally prefer rectangular pizza stones. To get the stone to reach an authentic wood-fired temperature it helps if it is as tight a fit as possible into your oven. If possible you want the stone to be touching the sides of your oven which allows it to heat up quicker and retain the heat longer. Obviously, make sure it's not so tight a fit that you can't remove the stone from your oven. The effect is slight but in our opinion can make a difference. So we kinda covered this a little bit above. They tend to come in either square, rectangular or round shapes. We like to get a really tight fit into the oven as mentioned above so, for this reason, we tend to prefer the rectangular shaped ones.

    What material should  pizza stone be made of ?
    Despite their name, they are actually made from different materials and not as you can imagine, just stone. The most commonly used materials are:-
    • Stone
    • Clay
    • Cast Iron
    • Ceramic
    Ideally, you want your stone to be as porous as possible. This removes moisture from the dough during the baking process, which helps create that incredible thin, crispy crust that only a true artisan pizza can boast of.

    How to Use a Pizza Stone ?

    Ready to Bake
    First, decide whether to bake or grill your pizza. (You can use gas or charcoal; grilling will impart smokiness and char). If you’re baking, place your pizza stone on the lowest rack of a cold oven, turn it to its highest temperature setting, and pre-heat for at least an hour. (Heating the pizza stone before baking makes for that delicious blistered char.) Next, scatter the pizza peel with cornmeal to prevent your pizza from sticking. Then slide your rolled dough onto the peel and add toppings. When your stone is nice and hot, carefully slide the pizza directly from peel to stone, and bake (the process will take mere minutes; roughly 6-7 for larger-size pies). Remove the pizza from the stone using the skin. After cutting using a scissor or pizza cutter, it’s time to feast.

    Ready to Grill
    Just like when you bake, you want to pre-heat your stone before grilling. Place it on a cold grill, close the top, and heat on a medium flame. Then follow the baking instructions, using a peel to slide the pie on and off. If you can safely transfer your stone to your table, it makes for a beautiful serving piece (don’t forget your trivets).
    After you’ve perfected your technique, the sky’s the limit. Try your hand at the deep dish, Neopolitan and thin-crust. Play with toppings, from red pizzas to white to experimenting with different varieties of cheese. Make your own chile and garlic oils for drizzling on top of piping hot pies.

  • Pizza Stone Suppliers & Manufacturers

    When we refer to suppliers, we’re referring to anyone who has the capability to provide you with products and inventory. This encompasses manufacturers, wholesaler.
    First, you must determine the type of supplier you are looking for. This will help determine the terminology you need to use in your research.
    • A manufacturer to produce your custom pizza stone.
    • A pizza stone suppliers (who may also be a manufacturer), wholesaler or distributor to purchase already-existing pizza stone customization.
    • A dropshipper to supply products and fulfill orders of already-existing pizza stone in bulk.
    When looking for suppliers if you are planning to manufacture or wholesale, you will need to decide whether you want to get a local or external source.
    Usually, for the purposes of this post, foreign suppliers are located in Asian countries such as China, India and Taiwan. This is because it is often the cheapest source of your products abroad, especially in these countries. But there is a lot more than just the initial investment and the cost per unit.
    Now that you have a better idea of exactly what you're looking for, where do you begin your search? Of course, the Internet is the best place to start, but there are some places that can help you with your search:
    • Directories
    • Google
    • Local library
    • Referrals
    Some of the best sources are free online resource directories. These directories contain profiles for hundreds or thousands of pizza stone manufacturers, wholesalers, and suppliers.
    Over the last handful of years, we've become accustomed to being able to easily search Google and find what we're looking for in the first few search results. However, many suppliers have not kept pace with the Internet changes or the Google algorithm. Their websites are usually outdated and scattered over information, not search engine optimization.
    So how do you find suppliers on Google? Perhaps for the first time ever, you'll need to explore the second page of Google search results and beyond. You will also want to use a variety of search terms. For example, words like pizza stone set wholesale, wholesale grill pizza stone and baking pizza stone manufacturer may be used interchangeably, so you should search for all of them.
    Local library
    You may also want to consider going to your local library. Many libraries pay a monthly subscription fee for online business and manufacturers guides that you will usually not be able to access, or have to pay. These directories contain profiles for many manufacturers, wholesalers and distributors in China, depending on the exact directory.
    Some of the best leads can come from referrals. Don’t be afraid to ask connections in your professional networks if they have any recommendations, or if they know someone who might. Find people who have found success in an area you want to follow and see if they are willing to share their contacts.
    Social media has made it very easy to get the word out, so be sure to use these channels. Join Facebook groups and other online communities of ecommerce business owners and see if anyone there has a glowing review or you can also search by your target product for example: wholesale grill pizza stone or wholesale baking pizza stone supplier.
  • Founded in 1996, Shengye Refractory Material Co., Ltd. is one of the largest pizza stone and grill stone manufacturer in China.

    After years of good management and with the expansion of business, Shengye has gained a reliable and elite name in pizza stone and grill stone manufacturing by providing high quality goods, excellent service and competitive price. We also build stable and long-term relationship with many customers and buyers at home and abroad.Our goods are very popular in North America,Europe,Australia,Korea,Japan,Mid-East,as well as at home.
    With 7 sets of pressing machine(2sets in 315ton, 2sets in 500ton,1 set in 400ton and 2sets automatic pressing machine in 1500ton) and two 70 meters long roller kiln, Shengye wholesale baking stone supplier has a production capability of over 2 million pieces per years.And we are planning to build a new factory covers more than 27,000 square meters in Zhaoqing before the middle of year 2019.Facilities, workers, capacity, technology, R & D, etc will upgrade gigantically in our new factory. We believe we can provide you with on time delivery and perfect service.
    If you are still looking around for reliability and perfection in business, we are just a finger away. Just visit our web site and drop us a message then we shall be very keen to service you!



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