KOPA Charcoal Oven P120S for Professional Kitchens

A charcoal oven harnesses the steady, radiant heat of burning charcoal to cook food evenly without the fluctuations of gas or electric elements. The charcoal sits in a firebox beneath the cooking chamber, where its embers release heat upwards through the oven cavity. This method produces a dry, intense heat that sears meats, crisps skins and imparts a smoky flavour while keeping the interior juicy. The exhaust system draws smoke and combustion gases away, maintaining a clean atmosphere in the kitchen and preventing the food from tasting acrid.

The KOPA Charcoal Oven P120S is loaded by opening the front door and placing food directly onto the wire racks or the solid shelf. Charcoal is added to the firebox through a side hatch, and the fire is lit. Once the charcoal is glowing, the oven door is closed and the exhaust fan is switched on to control airflow. The operator monitors the temperature by adjusting the air vents and adding charcoal as needed to maintain the desired heat level. After cooking, the remaining charcoal is left to cool in the firebox, and the oven is emptied of ash through a removable tray.

The oven is constructed from heavy-gauge steel with a stainless-steel interior lining. The exterior is powder-coated for durability, and the door is fitted with a heat-resistant handle. A wire rack and a solid shelf are included, both sized to fit the oven cavity. The exhaust system is built into the top of the unit, with a fan rated to move 3500 cubic metres of air per hour.

The controls consist of a single switch for the exhaust fan and adjustable air vents on the firebox. The switch turns the fan on or off, while the vents regulate the amount of oxygen reaching the charcoal, controlling the burn rate and temperature.

The 1200 mm width and 450 kg weight indicate a floor-standing unit that requires a dedicated space in the kitchen. The footprint of 900 mm depth allows it to be positioned against a wall, while the 1973 mm height ensures it fits under standard worktop extractor hoods. The exhaust rate of 3500 m³/h means the oven can be used in a busy kitchen without overwhelming the ventilation system. The average charcoal consumption of 23-25 kg per service suggests a high-capacity oven suitable for long cooking sessions or large volumes of food.

Cleaning involves removing ash from the firebox tray after each use and wiping down the interior with a damp cloth. The wire rack and solid shelf can be washed separately. The exhaust fan and vents should be checked periodically to ensure they are free of grease and debris.

The P120S is a standalone model with no stated variants or accessories. It is designed for professional kitchens requiring consistent charcoal cooking performance.

The oven is categorised under charcoal cooking equipment in the KOPA professional catering range.