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The Charlie Professional Series Oven is made to meet the busy demands of the professional kitchen, able to cope with very high temperature cooking throughout service, all day, every day.

 

The professional model is made to a higher specification than the home-use model, with thicker gauge steel, all-stainless hinges and a 10cm deeper oven - it weighs in at 60kg more than the domestic model. The depth of the professional oven can accommodate full-size 1/1 gastro pans. 

The professional oven comes with three heavy duty, stainless cooking racks.

 

The Charlie Professional Series has an operating temperature range - that you can set and hold - of 100°C to 400°C, with nine cooking rack heights.  Its advanced insulation means a charcoal consumption of only 4kg-6kg per day.  It's totally weatherproof and will live and work in an outdoor kitchen all year round.

 

The Charlie Professional Series can also be personalised to be powder-coated in any RAL colour and to have your own logo laser-cut into the door.

 

Operating range of 100°c to 400°c

Fits fullsize 1/1 gastronorm pans.

The internal measurements of the cooking chamber are 60cm in height, 60cm in depth, and 44cm wide. 

Comes with three professional cooking racks - 545mm in depth and 420mm in width.

The oven interior cooking chamber and racks are 304 stainless steel. 

Oven capacity 158 cubic litres

Nine cooking levels, starting at the top of the oven. Perfect for hanging meat for smoking. 

The door gasket is bespoke industrial silicone for maximum life and improved seal.

Airtight construction with welded joins (not rivets) and advanced insulation aids temperature control and limits heat transfer.  

 

Operating temperature range of 100°C to 400°C.

15-20 minutes to reach 200-250°C temperature. 

30 minutes to reach 375-400°C for pizza baking.

Holds temperature for between 4 and 6 hours.

 

 

 

 

Professional Charlie Charcoal Oven

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£8,100.00Price
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  • "Working with the Charlie Oven is a pleasure. Having worked on other Spanish charcoal ovens for years, the Charlie makes much more sense to me, both for direct and indirect cooking."  Richard Turner, award-winning chef, butcher, restauranteur and founder of Meatopia UK.

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