Professional kitchens and Horeca sector finally open the doors to the ancient and deeply rooted grilling cooking technique.
Thanks to the combination of barbecue and oven, Kopa for Offcar is able to reach a really high temperature giving food a special touch, smoking and roasting it at the same time.
The charcoal ovens Kopa are an ideal working method for any kind of restaurant in circulation.
Giving the raw material the value added spread out from coal, it is possible to recreate the characteristic smoking aroma and to give a perfect substance and juiciness to food.
Contrary to the traditional open flame cooking methods, Kopa charcoal oven allows to cook on the inside, fostering the control of coal combustion and avoiding fire emissions with the subsequent superficial burning of food.
Moreover, the high quality insulation system facilitates the maintenance of temperature as well as the homogeneous heat distribution inside the oven. In doing so, the working area overheating is prevented.
Furthermore cooking times and operating costs are deeply reduced. Note that a Kopa charcoal oven is at least 30% faster than a general coal barbecue and it reduces by 40% the can burn consumption, resulting in more efficiency compared to electrical ovens o equivalent gas.
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