Cooking with natural fuels was once the providence of a dedicated grill master. Modern charcoal cooking equipment is now, no more difficult to operate, than a gas barbecue. Air flows are controlled by a simple but extremely effective valve minimising charcoal consumption but assuring the delivery of heat when required.
Charcoal cooking will give an operation a uniqueness that will be unmatched by surrounding venues and potential revues like;
“Pipi’s selection of Oysters, Sides and Snacks such as the Swordfish Skewer and Crispy Prawn Roll, served drizzled in tarragon aioli, offer a tantalising prequel to the main event – while the mains are where that Josper grill really comes into its own. With dishes such as the Chargrilled Spatchcock, made with Australian olives, preserved lemon & parsley, set to steal the show – if you can go past the Handmade Lobster Linguine, that is.” Inside Gold Coast, Words by Kellie Leader. February 28, 2024*
Some of the common terminologies.
Charcoal oven - enclosed charcoal boiler, grill and oven,
Parella, Asada or Basque - open grill / pit with cooking racks that can raise and lower,
Yakatori, Hibachi or Robata - open grill / pit designed for skewer cooking,
Mangal – mobile open grill / pit for all styles of grilling
Rotisserie – spit roasting for chickens and other proteins and
Churrasco - open grill / pit with rotating spits over.
The enclosed charcoal boiler / oven has now been on the market for well over fifty years, with manufacturers like Josper having used these years to engineer a robust and simple to use appliance. This design experience will minimise charcoal consumption while maximising the heat delivered. The enclosed design delivers high temperatures that will reduce cooking times and enhanced flavour profiles from the natural fuel. The faster cooking times reduce customer wait times and improves the quality of the finished product (the product is seared faster locking in natural flavours and juices).
A charcoal oven will run at temperatures from 300oC to 350oC and during fire up will get as hot as 600oC and therefore needs to be engineered to deal with these extremes. Manufacturers like Josper use only the best quality refractory steel in the body and the door of the oven, achieving both durability and insulation. The quality of the engineering extends to the valve, flue, flue controller & spark arrestor, fire grates and cooking racks and equipment should be supplied with all these. The enclosed charcoal boiler is an oven and can be used as an oven and not only as a grill. Everything that can be cooked on an open grill, can be cooked in an oven but not everything that can be cooked in an oven can be replicated on an open grill.
Commonly referred to by brand names such as Parella, Asada or Basque these are open grills with cooking racks that can raise and lower to help manage the cooking times. The bulk are simply boxes with a fire brick hearth while a small few, use a fire grate system with valve. The fire grate system with valve will make it easier to manage air flows maximising heat while minimising fuel consumption. The cooking racks height can be controlled by a manually wound or motorised, pulley arrangement.
Yakatori, Hibachi or Robata are designed for skewer cooking and traditionally would have fixed racks above the pit for slower cooking or resting. Most are simple boxes with a fire brick hearth, and a very few use a fire grate system.
A Mangal is a mobile cooking station for all types of grilling. Usually these would have fixed cooking racks with fixed supports above the pit, for slower cooking or resting. The bulk are simply boxes with a fire brick hearth while a small number are manufactured using a fire grate system.
Rotisseries are made for the spit roasting of chickens and other proteins. The bulk are simply boxes with a fire brick hearth with motorised spits over. Manufacturers like Josper build an enclosed rotisserie, using a fire grate system and incorporating many of the technologies used in their ovens. The enclosed rotisserie design often has an area for the storage of cooked product and cooking of (non-spit) product such as vegetables. Like the enclosed charcoal boiler / oven the enclosed oven cooks faster delivering a premium tasting product.
Churrasco are a fire box with a fire brick hearth with motorised skewers over. Churrasco is a quite specific cuisine type.
The Australian Standard 1668-2 applies to the ventilation for all solid fuel cooking. All solid fuel equipment must be installed in compliance to this standard.
It is the goal of every business to stand out from the other organisations in the same or similar field. This can be done using marketing, front-of-house design and uniqueness of the product offering. Charcoal cooking is a truly novel way to distinguish hospitality operator’s food offering.
About the AuthorThis article was penned by Mark Minnis, who is highly trained in culinary technologies and a representative of Unique Catering Products and Life Member Australian Culinary Federation (Qld.) Inc. Mark’s insights into modern kitchen operations, particularly in the area of refrigeration, stem from his extensive experience in the field. Unique Catering Products offers a range of culinary solutions, including the Josper range from Spain who are leaders in the design, engineering and manufacture of charcoal cooking equipment for over 50 years.
For further information on how these technologies can assist in your culinary operations, please contact Unique Catering Products, Unit 3 / 2 Tullamarine Park Road, Tullamarine, Victoria, 3043 (03) 9381-5061 info@ucp.net.au
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