Mibrasa HMB AB 110 Charcoal Oven with Holding Cupboard

The Mibrasa HMB AB 110 is a professional charcoal-fired oven designed for high-volume à la carte and grill operations. It combines a large-capacity charcoal cooking chamber with an integrated heated holding cupboard beneath the unit, giving operators both the cooking performance and the service-side holding they need within a single, self-contained piece of equipment. Built from stainless steel throughout, it is a substantial unit — weighing 568kg — intended for permanent installation in a dedicated grill station.

In service, the Mibrasa HMB AB 110 is rated for operations handling up to 190 covers. The charcoal cooking method delivers the direct radiant heat and authentic flavour profile that defines serious grill cookery — proteins, fish, and vegetables develop a depth of char and caramelisation that gas or electric alternatives cannot replicate. The oven's thermal mass means it holds cooking temperatures well once up to heat, and the charcoal chamber is designed to allow chefs to manage heat zones effectively during a busy service.

The integrated holding cupboard operates between 50°C and 70°C, which allows finished dishes to rest and hold without overcooking — a practical asset during a high-pace service when timing between covers is difficult to control. Key operational advantages include:

• Authentic charcoal flavour without separate grill infrastructure
• Integrated holding reduces the need for additional holding equipment on the pass
• Stainless steel construction supports the hygiene and cleaning standards expected in a professional kitchen
• Single footprint combines cooking and holding, preserving valuable floor space
• Consistent radiant heat supports repeatable results across a full service

Installation requires careful planning. At 568kg, the unit demands a structurally sound floor and will typically require a pallet delivery with mechanical offloading. A dedicated ventilation canopy rated for solid-fuel cooking is essential — standard kitchen extract canopies are not always compliant for charcoal use, and this should be confirmed with your ventilation contractor before ordering. Adequate ash management and clearance around the unit for safe charcoal loading and removal must also be factored into the kitchen layout. The unit's footprint of 955mm wide should be assessed against your existing station layout at the planning stage.

The HMB AB 110 is best suited to high-volume restaurants, steakhouses, and grill-focused operations where charcoal cooking is central to the menu. It is a significant capital investment and a permanent piece of kitchen infrastructure, so it suits operators who have committed to charcoal as a core cooking method rather than those exploring it as a secondary technique. For smaller operations or lower cover counts, a smaller-capacity Mibrasa model may be more appropriate; for multi-unit or very high-volume sites, a heavier-duty configuration may warrant consideration.

This is a specialised piece of equipment, and getting the installation right first time matters considerably. If you would like to talk through your kitchen layout, ventilation requirements, or service volume before committing, the team is happy to work through the details with you.