KOPA Charcoal Oven OC Type 400oc for High-Volume Grilling

A charcoal oven harnesses the intense, radiant heat of burning coal to grill food rapidly and evenly. Unlike open grills that lose heat to the air, the enclosed chamber traps energy, raising the temperature to levels that sear meat and vegetables quickly while locking in moisture. The coal's infrared radiation penetrates the food directly, cutting cooking times and boosting throughput without drying the product out.

The KOPA Charcoal Oven OC Type 400oc is built for continuous service. Load raw ingredients onto the two-tier stainless-steel rack—each level holds trays or pans—then slide the rack into the chamber. Set the desired temperature between 250 °C and 350 °C; the refractory steel walls retain the heat, so the oven reaches and holds the target without constant adjustment. A powerful exhaust system draws smoke away at 2500 m³ per hour, keeping the workspace clear. Once the food is done, the same rack lets you rest it on the upper level while the next batch cooks below, keeping everything warm and ready for service.

Construction centres on thick refractory steel panels that form the chamber. These materials absorb and re-radiate heat efficiently, so the oven maintains high temperatures with minimal coal replenishment—typically 5 to 8 kg per session. The exterior is finished in stainless steel, protecting the insulation and providing a durable worktop. A single 4.5 kW electric element assists ignition and maintains steady combustion, but the primary energy source remains charcoal, giving the food its characteristic flavour.

Controls are minimal: a temperature dial sets the chamber heat, and an exhaust damper adjusts airflow to control smoke density. The 530 × 570 mm grill area accommodates standard gastronorm trays or cast-iron pans, allowing you to switch between steaks, fish fillets and roasted vegetables without reconfiguring the rack.

The 90-tray daily capacity reflects the oven's ability to turn out large volumes in a single shift. At 177 kg, the unit is heavy enough to stay stable on the floor but can still be moved with a pallet truck. Its 712 mm width, 697 mm depth and 1392 mm height fit into most professional kitchens without requiring a dedicated extraction hood—existing canopy systems can handle the 4.9 g/s smoke flow.

Cleaning is straightforward: remove the racks, brush off ash, and wipe the refractory walls with a damp cloth. The stainless-steel surfaces resist corrosion, so regular wiping prevents grease build-up. Charcoal ash collects in a removable tray beneath the firebox, making disposal quick and tidy.

The OC Type 400oc is a single model; no variants are listed. It is designed for standalone use and does not integrate with other KOPA equipment lines.

Placed in the KOPA catalogue under Charcoal Ovens, it sits alongside other high-temperature cooking appliances aimed at volume-driven kitchens.