KOPA Charcoal Oven C Type 300c for High-Volume Grilling

This charcoal oven uses radiant heat from burning coal to grill food, rather than an open flame. The thick refractory steel walls absorb and reflect heat, focusing it on the grill surface. This method quickly sears steaks, fish, and vegetables, sealing in juices while creating distinct grill marks. The enclosed chamber traps heat, reducing cooking times compared to open grills and increasing throughput during service.

The C Type 300c features a heated cabinet above the main oven chamber. The same coal fire warms this cabinet, allowing it to hold dishes at serving temperature, gently cook vegetables, or warm plates. Coal is loaded into the firebox, lit, and allowed to reach the desired temperature. Food is placed on the grill, the door is closed, and smoke is drawn away by the exhaust system. Once cooked, food can be moved to the top cabinet or served immediately. Coal is added as needed to maintain the temperature range.

Constructed from thick refractory steel, the oven retains heat and resists warping. The exterior is stainless steel for easy cleaning. A 3 kW electric element supports the coal fire, aiding ignition and maintaining a steady temperature. Front panel controls adjust the temperature and operate the exhaust fan.

With a capacity of 40 trays in 24 hours, the oven suits busy services without frequent reloading. The 3 kW power rating reflects the electrical demand. The 137 kg weight requires a sturdy surface or stand, and two people for safe movement. The 712 × 548 mm footprint fits most professional kitchens, leaving space for preparation.

Cleaning involves removing ash from the firebox after each service, wiping the grill and interior with a damp cloth, and emptying the grease tray. The refractory steel lining should be checked periodically for damage. Coal consumption ranges between 3 and 6 kg, depending on service duration and temperature.