Kopa Charcoal Oven Type 400SOC

• 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 and storage cabinet
• Integrated heated upper rack with adjustable shelves
• 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 400SOC Charcoal Oven

The Kopa Type 400SOC is based on the most-popular Kopa Type 400 charcoal oven and unites it with both the model S and model OC accessories. Supplied with an integral heating rack and integral storage cabinet, the Kopa Type 400 SOC allows chefs to work faster and more efficiently, even in front of guests. The heated upper rack is ideal for keeping food and plates warm during service and the storage cabinet is great for storing utensils or additional charcoal. Supplied on height adjustable legs as standard, castors can easily be fitted as an optional extra.

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.