Kopa Charcoal Oven Type 400S

• 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 stand & storage cabinet with shelf
• Built-in ash pan and grease tray
• Heat-resistant stainless-steel handle
• 2 stainless steel grill racks
• Fully adjustable air regulator
• Height adjustable legs as standard (Castors optional)

Kopa Type 400S Charcoal Oven

Based on the Kopa Type 400 platform, the Kopa Type 400S charcoal oven is ideal for medium-sized restaurants serving up to 90 seats. It is an upgrade of the basic model, featuring an integral stand with storage cabinet, finished in the same colour as the charcoal oven. It is ideal for storing charcoal, pokers, pots and pans or additional accessories. Supplied on height adjustable legs as standard, it can also easily be configured with castors to make your Kopa Charcoal Oven mobile.

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.