Charcoal Oven for Commercial Food Cooking

Model T100; dimensions 706×643×1150 mm; weight 128 kg; temperature range 300–500°C; 6 grids; preheats in ~25 minutes; charcoal consumption approx. 5–15 kg/day; CE certified.

The oven is designed for high-temperature applications such as cakes, cookies, roast duck and other products that require intense, even heat. It is suitable for bakeries, restaurants and food processing plants.

Temperature is controlled by the amount of charcoal burned and by adjusting air intake/venting. For precise monitoring use a suitable oven thermometer or the supplier-provided gauge if included.

The oven reaches operating temperatures in about 25 minutes under normal conditions.

Typical charcoal usage is approximately 5–15 kg per day, depending on set temperature, cooking cycles and load size.

Yes, but only with adequate ventilation and an appropriate exhaust/chimney system and in compliance with local building and fire codes. Installation should follow local regulations to manage smoke and CO.

A commercial-grade hood and properly routed exhaust or chimney are recommended. Exact requirements vary by jurisdiction—consult a ventilation engineer and local authorities for compliance.

Allow the oven to cool, remove and empty ash regularly, take out and clean the removable grids, inspect seals and structural parts for wear, and clean surfaces with non-abrasive cleaners. Perform routine checks and replace worn parts as needed.

The oven includes 6 grids for multiple trays or items. Actual capacity per batch depends on the size of pans and products—contact the supplier for layout recommendations for your specific products.

Yes, the product is CE certified. This indicates conformity with applicable EU safety and health requirements. Check the supplied documentation for the specific directives and certificates.

The oven is designed for charcoal (lump charcoal or suitable briquettes). Using alternative fuels (wood, coal, etc.) may affect performance and could void warranty—consult the manufacturer before using other fuels.

Provide a stable, heat-resistant floor able to support 128 kg plus contents; allow adequate clearance on all sides for heat dissipation and service access; ensure proper exhaust/venting and compliance with local codes. Professional installation is recommended.

While the oven is simple to use, staff should be trained in safe charcoal handling, temperature control, ventilation use, ash disposal and emergency procedures. Training reduces safety risks and improves cooking consistency.

Warranty and after-sales service details are not specified in the product description. Contact the supplier or manufacturer to obtain warranty terms, spare parts availability and service options.

The oven's interior design and use of 6 grids promote even heat distribution for fast, uniform cooking. Proper charcoal placement and preheating help maintain consistent temperatures across the cooking area.