Cooking over real fire gives a flavour that no gas or electric kitchen can copy. Three types of fire equipment cover most restaurant menus: the charcoal oven, the robata grill and the rotisserie.
Charcoal ovens
The SPARO charcoal oven has a removable fire chamber, a cast-iron ash grate, a combustion control lever and heat retention and smoke-exhaust adjustment. The 3-stage fire-prevention filtered chimney keeps the kitchen clean, and resting racks use the residual heat. It comes without or with a cabinet, in painted or stainless steel, with colour options for doors, chimney covers and drawers. To grill and bake from one line, see the Sparo & Forza combination.
Robata grills
Robata grills are open charcoal grills in the Japanese style, cooking skewers and grates directly over the fire. The Robata grill comes in sections of 1 to 6 positions, with a cast-iron fire grate, ash drawers, a natural air curtain and water containers, and the stainless version keeps the same layout in stainless steel.
Rotisseries
The chicken rotisserie is built for solid fuel, with a gas model optional. Its drum system runs independent spits at four different speeds and axes, a fully closing double-layer door keeps cooking stable, and it suits chicken, large cuts of meat, fish and fruit. For whole lamb, the Corderos is a stainless, dismountable unit with 3 to 4 wooden spits, and the Crapico is a wood-fired doner unit with five tiers.
Which one?
- Roasting and baking with smoke flavour: charcoal oven.
- Skewers and small plates in an open kitchen: robata grill.
- Chicken, lamb or doner: rotisserie.
Not sure which suits your menu? Tell us what you cook. Browse Charcoal Ovens, Robata Grills and Rotisserie & Doner Units.
