Kopa Charcoal Oven Type 400OC

• Grill Rack Size: 530 x 570
• Capacity: 47Kg Meat per hour
• Working Temperature: 250-350c
• Avg. Charcoal Consumption (24 Hours): 5-8Kg
• Enamelled coloured front panel
• Analog thermometer
• Integrated open shelf (adjustable height)
• Built-in ash pan and grease tray
• Heat-resistant stainless-steel handle
• 2 stainless steel grill racks
• Fully adjustable air regulator

Kopa Type 400OC Charcoal Oven

The Kopa Type 400OC utilises the medium-sized footprint of the Kopa 400 Charcoal oven and combines it with a heated rack split over two levels. It is the ideal charcoal oven for medium-sized restaurants serving up to 90 seats. This heated rack is ideal for preparation tasks such as keeping food warm or warming plates and does not require any additional energy source as it is heated via the air vents and chimney of the charcoal oven. The heat intensity of the upper rack is less intensive than on other closed-door versions of the Kopa Type 400, but it is easily accessible as there are no doors to open and close.

Kopa Charcoal Oven Features:

• Heated by burning charcoal inside the oven, Kopa charcoal ovens reach working temperature between 250c and 350c. This is achieved through a combination of convection and radiation heat, so that food is both roast and grilled simultaneously, rather than baked.
• Much faster than an open grill, for example a Kopa charcoal oven can cook a 350g beef steak to medium-rare in approximately 4 minutes.
• The high temperatures achieved inside the charcoal oven means that drippings evaporate before they reach the charcoal, thus preventing the build up of gasses inside the oven. This means that it is possible to simultaneously cook both fish and meat without any transfer between the two
• Charcoal consumption is 45% lower than with a conventional open grill, making the Kopa charcoal oven cheaper to operate than an electric oven of comparable power.
• Heavy duty insulation ensures that food cooks quickly and evenly whilst preventing the oven radiating excess heat to the commercial kitchen. This means quicker cooking and a safer, more comfortable working environment for chefs.
• Smoke build-up is minimal and fully controlled with regulation levers located on the top and bottom of the charcoal oven whilst the labyrinth hood prevents sparks from exiting the unit, making it safe to use underneath a traditional canopy.