The ovens, which were first introduced in Spain 50 years ago, have glass-fronted doors that can withstand temperatures of up to 750ºC and enable chefs and diners to see what is happening inside.
They are also designed to use coconut charcoal, which not only burns at a higher temperature than wood charcoal, but produces a 'flameless' burn, even in contact with fat and, according to producers is virtually smoke-free.
"The Inka’s unique high speed cooking system is achieved through a combination of roasting and barbecuing, and the high intensity heat and cooking speeds are controlled via adjustable vents. This helps to produce stunning flavours, and a tenderness that cannot be equalled," added a spokesperson.
Other features include removable tilted shelves for easy cooking control and cleaning, a built-in firebreak and an ash-box for the clean and easy removal of ashes.
Chefs Aiden Byrne and Ben Spalding will be using the ovens during their demonstrations at the Northern Restaurant & Bar Show next month.
All this week we'll be providing you with a guide on refitting your kitchen in our Kitchen Equipment Special Feature. We'll be looking at the benefits of a total refurbishment versus the less expensive replacement of a few key items, speaking to chefs about their favourite pieces of kit in an exclusive video and rounding up more products. Read all our articles here .
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