Commercial Charcoal Ovens and Solid Fuel Grills for Hospitality

Commercial Charcoal Ovens for 50 Diners - 30 kg/h

The perfect solution for small premises, food trucks, and bistros wanting to incorporate charcoal grilling into their menu without sacrificing kitchen space. With an approximate width of 70 cm and an average production of 30 kg/h, these compact units offer the same roasting quality as superior models thanks to their cast iron interior.

Select the ideal configuration for your workflow:

• ➤ Professional Countertop Charcoal Oven 50 diners: The base model to install on refrigerated or neutral worktables, featuring a panoramic glass door resistant to 750ºC for visual control without thermal loss.
• ➤ Professional Charcoal Oven with Wheels 50 diners: Includes a basic support table equipped with heavy-duty wheels, facilitating the movement of the equipment for grease cleaning in the rear area.
• ➤ Professional Charcoal Oven with Tray Support 50 diners: Optimizes logistics with an open lower support equipped with Gastronorm tray guides, speeding up mise en place during service.
• ➤ Professional Charcoal Oven with Storage 50 diners: Closed lower cabinet with a door to store charcoal bags or utensils, keeping the kitchen free of dust and dirt.
• ➤ Professional Charcoal Oven with Storage and Warming Rack 50 diners: The total station. Utilizes upper residual heat to temper plates or keep side dishes warm, and includes lower charcoal storage.

Commercial Charcoal Ovens for 90 Diners - 70 kg/h

The gold standard for à la carte restaurants and medium-sized steakhouses. With a production capacity of 70 kg/h, these ovens allow working with wider grills compatible with GN 1/1 trays, facilitating the simultaneous cooking of meats, fish, and vegetables at different heights.

Variants available to maximize your productivity:

• ➤ Professional Countertop Charcoal Oven 90 diners: Power and versatility ready to integrate into your modular cooking line, with a double draft system for precise temperature control.
• ➤ Professional Charcoal Oven with Wheels 90 diners: Essential mobility for catering events or to ensure daily hygiene under heavy equipment (approx. 160 kg).
• ➤ Professional Charcoal Oven with Tray Support 90 diners: Support with gastronorm guides that converts the oven into an autonomous workstation, ideal for kitchens with little countertop space.
• ➤ Professional Charcoal Oven with Storage 90 diners: Clean and functional aesthetics with an integrated charcoal cupboard, avoiding visible bags in open kitchens.
• ➤ Professional Charcoal Oven with Storage and Warming Rack 90 diners: Maximum energy efficiency by reusing dissipated heat to warm plates and rest meats before service, with all necessary storage underneath.

Commercial Charcoal Ovens for 140 Diners - 100kg/h

Heavy machinery for high volumes, hotels, restaurants, and banquets. Designed to exceed 100 kg/h of production, these ovens feature deep grills (widths +90cm) to cook whole pieces, suckling pigs, or XXL T-bone steaks without thermal drops.

High-performance configurations for demanding professionals:

• ➤ Professional Countertop Charcoal Oven 140 diners: The workhorse for central kitchens requiring a massive and thermally stable grilling zone.
• ➤ Professional Charcoal Oven with Wheels 140 diners: Indispensable in models over 250 kg to facilitate maintenance tasks, cleaning, and relocation in the kitchen.
• ➤ Professional Charcoal Oven with Tray Support 140 diners: Superior logistics organization with reinforced lower racks to support heavy loads of GN trays.
• ➤ Professional Charcoal Oven with Storage 140 diners: Robust closed cabinet with large capacity to hide the volume of charcoal needed for intensive services.
• ➤ Professional Charcoal Oven with Storage and Warming Rack 140 diners: The flagship model for show cooking. Impressive design, panoramic door, premium finishes, and full functionality to be the visual protagonist of the restaurant.

Consumables and Essential Accessories for Charcoal Ovens

The secret of a good roast is not just the oven, but also the fuel and the tools. Optimize your results with our certified accessories.

• ➤ 100% Natural Charcoal Bag and Wood Chips.
• ➤ Standard Rod Grill and Grease-draining Grooved Grill.
• ➤ Reinforced Professional Oven Tongs, Wire Brush for Grill Cleaning.

Frequently Asked Questions about Charcoal Ovens

1. What is a Pira-style oven?

A Pira-style oven is a professional cooking equipment that runs exclusively on charcoal, combining the functions of an open grill and a closed oven. Its cast iron interior maintains very high temperatures (300º-350ºC), allowing food to be braised, roasted, and smoked much faster than a traditional barbecue, sealing the juices inside the product.

2. Why choose the model with storage and warming rack?

It is the most energy and operationally efficient option. It utilizes the residual heat emitted by the oven roof to keep dishes warm or temper meats on the upper tray at no extra cost. Additionally, the lower cabinet keeps the charcoal at hand, improving workflow.

3. Is it mandatory to install the external firebreak (hat)?

Yes, it is an indispensable fire safety element. It is installed at the smoke outlet, and its function is to "kill" any spark or flame that may exit the oven before it enters the extractor hood, preventing accumulated grease in the ducts from catching fire.

4. How much charcoal does a 50-diner oven consume?

Thanks to its closed chamber and PiraCold insulation, consumption is very efficient. A 50-diner model can run a full service with approximately 3 to 5 kg of quality charcoal, which is much lower than the consumption of an open barbecue.

5. What are the wheels for on large models?

Hygiene is fundamental. An 80 or 140-diner oven weighs hundreds of kilos. Heavy-duty wheels allow the equipment to be moved effortlessly to clean the grease and dirt that inevitably accumulates on the floor and rear wall, complying with sanitary regulations.

6. What type of charcoal should I use?

We exclusively recommend high-density charcoal and hardwoods (such as Holm Oak, Quebracho, or Marabu). This type of charcoal stays lit much longer, has superior calorific power, and generates less spark and volatile ash than domestic supermarket charcoal.

7. How is the oven temperature regulated?

It is controlled by airflow with two drafts (dampers). The lower draft (intake) feeds oxygen to the embers to raise the temperature. The upper draft (outlet) regulates smoke and pressure. Closing both drafts at the end of the service extinguishes the fire due to lack of oxygen, saving charcoal for the next day.

8. What daily maintenance does it require?

It is vital to remove cold ashes from the lower drawer before each lighting to ensure good air intake. Also, the grills must be cleaned with a wire brush after each service, and the glass (if it is a LUX model) cleaned cold with a specific degreasing product.

9. Can I cook fish without breaking it?

Yes. For delicate fish, it is recommended to use the upper guides (less direct heat) and use double grills ("fish cages") or well-greased grooved grills. This prevents the skin from sticking to the rod and facilitates flipping the piece without breaking it.

10. What is the difference between the tray model and the storage model?

The "tray model" features an open support with guides to keep Gastronorm trays at hand (ideal for mise en place). The "storage model" has a closed cabinet with a door, designed to hide charcoal bags or dirty utensils, offering a cleaner image.

Where to buy professional Pira charcoal ovens?

At MBH, we are distributors specialized in charcoal cooking. We offer the full catalog of Pira ovens with all their configurations (countertop, cabinet, display) and accessories. We provide technical advice for the correct installation of the smoke outlet, guarantee original spare parts, and ensure specialized transport of this heavy-tonnage equipment to any point.

What is a professional charcoal oven

A charcoal oven (commonly known by brands like Pira or Josper) is a hybrid cooking device that combines the traditional charcoal grill with a sealed oven chamber. Thanks to its cast iron construction and thermal insulation, it reaches working temperatures between 300ºC and 350ºC. This allows cooking by radiation and convection simultaneously, sealing food instantly to retain juices and minerals while providing the characteristic smoky flavor of firewood without drying out the product.

Advantages of having a charcoal oven in your restaurant

Integrating a professional charcoal oven offers tangible benefits over open grills or conventional ovens. It offers superior gastronomic quality, with crispy textures and smoky flavor; efficiency and savings, reducing charcoal consumption by up to 40%; total versatility for meats, vegetables, and rice dishes; and an improved working environment, preventing excessive heat radiation into the kitchen and protecting staff.