KOPA Charcoal Oven SC Type 400sc for High-Volume Grilling

This charcoal oven uses radiant heat from burning charcoal to cook food directly. The thick refractory steel lining absorbs and reflects heat, concentrating energy on the grill surface. Unlike open grills, this enclosed design retains high temperatures, reducing cooking times and boosting output without extra fuel. The result is quicker service and evenly cooked food with a consistent char, all while keeping moisture locked in.

Designed for front-of-house cooking, the SC Type 400sc features a heated cabinet above the main chamber. This space can warm plates, gently cook vegetables, or hold sides while the grill below handles steaks, fish, or pans. The stand beneath offers storage for charcoal and utensils, ensuring everything stays within easy reach. To start, charcoal is loaded into the firebox; once lit, the oven reaches temperatures between 250 and 350 °C. Trays of food are placed on the grill, the door is closed to trap heat, and the operator adjusts airflow to control the intensity using the built-in temperature gauge.

The cooking chamber is built from thick refractory steel, with a matching stand available on legs or wheels. Controls include a temperature gauge and dampers for airflow, allowing precise heat regulation. The 4.5 kW power rating covers any electrical components like fans or ignition systems, while the 250 kg weight means the unit needs a fixed position or a sturdy trolley for movement.

With a width of 712 mm, depth of 697 mm, and height of 1905 mm, the oven fits neatly against a wall or island. The grill surface measures 530 by 570 mm, making it suitable for high-volume service. A capacity of 90 trays in 24 hours ensures steady output for busy services, while coal consumption of 5 to 8 kg per session helps keep fuel costs manageable. The exhaust rate of 2900 m³/h and smoke flow of 7.2 g/s require a commercial extraction system designed for solid-fuel appliances.

Maintenance involves removing ash from the firebox after each service and wiping down the refractory steel interior to prevent residue build-up. The heated cabinet should be emptied and cleaned daily to avoid cross-contamination, and the stand storage area must be kept clear of debris to maintain proper airflow and safety.