KOPA Charcoal Oven Basic 400 for High-Volume Grilling

A charcoal oven concentrates heat around food by enclosing burning coals within thick refractory steel walls. The walls absorb and radiate energy, raising the temperature inside to levels that sear and grill rather than bake. Because the heat is trapped, cooking times shorten and throughput rises compared with open grills.

The KOPA Charcoal Oven Basic 400 is loaded from the front. Charcoal is added to the firebox at the base, then lit and allowed to reach full heat. Trays or grates are slid into the oven chamber, where the radiant heat from the walls and the rising hot air cook the food evenly. The operator sets the temperature with a damper that controls airflow, adjusting between 250 °C and 350 °C to suit steaks, fish, vegetables or pans. A powerful exhaust system draws smoke away at 2500 m³ per hour, keeping the kitchen clear.

Built from thick refractory steel, the oven retains heat efficiently and resists warping. The interior grill measures 530 mm by 570 mm, providing a compact yet productive workspace. A 4.5 kW power rating reflects the electrical demand of the exhaust fan, not the charcoal itself, so the unit must be connected to a dedicated circuit.

At 160 kg, the oven is heavy enough to stay stable on a worktop but can still be moved with a trolley. Its footprint of 712 mm by 697 mm fits into most professional kitchens, while the 1104 mm height allows stacking beneath standard extraction canopies. Coal consumption ranges from 5 kg to 8 kg per session, depending on the temperature and duration.

Daily capacity reaches 90 trays, making the oven suitable for busy service periods. Cleaning involves removing ash from the firebox, wiping down the interior walls and grates, and checking the exhaust duct for blockages. No variants or accessories are specified for this model.