Charcoal ovens are well known in the Horeca community. They let cook with charcoal in a closed chamber at higher temperatures than a traditional grill, getting juicier meat and fish, and maintaining their texture and flavour due to a heatstroke which prevents food to be cooked from inside.
The new Embers Oven goes beyond traditional charcoal ovens.
It is the perfect choice for professionals looking for an efficient, safe and functional equipment that allows to cook different dishes at once with three different temperatures.
The grills are housed in full extension drawers that allow individual opening of each roasting section, which prevents losing heat while food handling, exposure to high temperatures, and the exit of flames or embers.
Refractory steel and iron shape a machine with an innovative design that allows cooking on the grill, optimizing fuel and time.
Traditional charcoal ovens have a single tilting or folding door, which when opened to access the cooking grills causes the loss of temperature. Our new Embers Oven solves this problem because it allows individual opening of each section sealing the inside during food handling.
We offer several models of “column” and “desktop” ovens with front or side drawers, which can also be attached to our grill. Also available with hood.
At the bottom of the drawers there is a removable tray to collect fat, when drawers are open.
We incorporate a pyrometer and lateral viewer for each drawer, allowing to know the exact temperature at each level, taking greater control of the roasting process.
The Ember drawer is located under the drawers, and allows to add charcoal without ventilating the cooking chamber, unlike as in the common charcoal ovens. This prevents the loss of large amount of heat, making the temperature remain stable.
The charcoal is placed and burnt in a basket of removable iron for easy loading and incorporates a lifting system which can be automatic (motorized and with buttons) or manual (composed by winch and steering wheel).
This innovative system allows to introduce the charcoal when and, once burned and turned into embers, raise it closer to the grills and get the desired finish in the grilled food.
It incorporates a forced draft ventilation system that enhances combustion of charcoal in a very short time, avoiding delays in service when a new load of charcoal is added. The system consists of a fan motor driving air upward through holes in the base of the ember drawer.
The ash produced after burning the charcoal falls through the holes in the base of a ember drawer to a removable ash drawer.
As a fire safety measure, it incorporates our unique model of Firewall Nozzle at the smoke tube. This piece consists of a cylinder that turn sparks off, turning them into charcoal, through its internal path. It avoids flames in the exit and reduces the temperature of the smoke, so that there is no risk of inflammation or burns.
It can incorporate the Ecological Catalyst Filter, a rectangular or round piece located between the smoke exit and the anti spark nozzle. This filter will act from 225°, decomposing through oxidation, harmful emissions of carbon monoxide and transforming them into non-polluting carbon dioxide.
A secondary benefit of the catalytic converter is that it can oxidize gases, reducing odours and fat.
We designed a special hood with or without extraction engine and light. It mainly collects smoke from the Anti Spark Nozzle, but has also enough background to collect the steam that comes from the open drawers or from the ember drawer.