Now in some gardens and landscapes, we can often see some antiseptic wooden pavilions. Now Shandong Pavilion Factory will introduce some methods to distinguish the quality of antiseptic wooden pavilions, hoping to help you!
First: Look at the appearance of the Pavilion
High quality anticorrosive wooden pavilion is exquisitely crafted and delicately carved. Pure manual carving is not computer carving. See if there are any gaps in the joints and mosaics, where the hands can touch, and where there are any stingers.
Second: Look at the selection of pavilions
Most of the high quality antiseptic wood pavilions are made of cedar. The advantage of selecting cedar is that it has log fragrance, special fragrance, and can eliminate fatigue, relieve stress, have good health care effect on human body, and the wood grain is clear.
Three: Look at the top of the pavilion.
The top of the high-quality anti-corrosion wooden pavilion has three layers of design. The inner layer is a layer of carbonized wood, the middle layer is a waterproof board, and the outer layer is a carbonized wood tile. Generally, glazed tile is used. The tile groove has drainage function. The three-layer design is not easy to leak, so it can be safely placed outdoors.
Fourth: Look at the style and size
Antiseptic wood Pavilion can be roughly divided into four corners, hexagonal, octagonal, double, three layers, special-shaped and so on. Consumers are advised to look at the style in advance, measure the specific size and choose the appropriate style. Best to lay foundation, because the weight of the conventional Pavilion is generally more than 400 kilograms. Considering whether the long-term contact force will lead to ground deformation and subsidence, making the pavilion uneven, solid foundation is also essential.
Fifth: Look at the production process of the Pavilion
At present, the manufacturing technology of antiseptic wood Pavilion materials on the market is different. Usually, 39 processes such as medication immersion, high temperature cooking, baking, preservation and carbonization are needed. Don't doubt, this is not to say the cooking technique of food, but a professional and special production technique behind the grain. If the manufacturer reduces some of these processes, it is difficult to identify them, then only after time testing.
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