Inka Charcoal Oven enables chefs to bring the BBQ into the kitchen

By Emma Eversham

- Last updated on GMT

Related tags: Barbecue, Aiden byrne, Spain

The Inka Charcoal Oven, introduced in Spain in 1962,  is now available in the UK
The Inka Charcoal Oven, introduced in Spain in 1962, is now available in the UK
Chefs are being given the chance to bring the barbecue into the kitchen with the launch of the Inka Charcoal Oven.

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.

www.inka.co.uk

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​.

Related topics: New Products, Equipment

Related news

Show more

Related products

show more

Sustainability Report

Sustainability Report

William Reed Business Media | 27-Jun-2019 | Technical / White Paper

Six areas to make your restaurant more sustainable.

From growing herbs on the wall to using ethical dairy suppliers, we run-down the key...

Confronting Foodservice Industry Challenges

Confronting Foodservice Industry Challenges

Checkit | 08-Mar-2019 | Technical / White Paper

It’s a tough environment for Foodservice, but not without opportunity. Winners will pay close attention to operational detail, using technology for efficiencies,...

How to drive profitability through the till

How to drive profitability through the till

Access Hospitality | 02-Nov-2018 | Technical / White Paper

The customer is king and driving that all-important restaurant experience is what will ultimately underpin brand loyalty and keep customers coming back...

Related suppliers

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers