Mibrasa HMB 110 Worktop Charcoal Oven

The Mibrasa HMB 110 is a professional charcoal oven designed for commercial kitchens where live-fire cooking is central to the menu. It operates on a radiant heat principle, using the intense, controlled heat of burning charcoal embers to cook meat, fish, and vegetables at high temperatures. The unit is designed to sit on a worktop, refrigerated drawer base, or as part of a horizontal cooking range, giving it genuine flexibility in kitchen layout planning.

In service, the HMB 110 is well suited to kitchens handling up to around 190 covers. The key to its performance is the adjustable airflow mechanism, which gives chefs direct control over the intensity of the embers. This means the oven can be dialled back during quieter periods to conserve fuel and pushed harder during peak demand — a practical advantage in any busy à la carte kitchen. Charcoal consumption is kept in check by this control, which also helps to manage the consistency of the cooking environment across a full service.

For operators considering charcoal cooking, the HMB 110 offers several practical advantages:

• Precise airflow control allows chefs to manage heat intensity throughout service
• Efficient charcoal use keeps fuel costs more predictable
• Compact footprint relative to output makes it practical for tighter kitchen layouts
• Stainless steel construction supports hygiene standards and longevity under heavy daily use
• Can be integrated into an existing cooking line rather than requiring a standalone position

Installation requires careful planning. At 446kg, the unit is substantial, and structural support for the worktop or base must be confirmed before installation. Adequate ventilation and extraction are essential — charcoal ovens produce significant smoke and require a purpose-designed canopy or extraction system that meets current building and health and safety regulations. This is not a unit to retrofit into a space without proper ventilation assessment. It is also worth considering charcoal storage and ash disposal logistics as part of the kitchen workflow.

The HMB 110 is most commonly found in steakhouse restaurants, modern grill-focused concepts, and hotel kitchens where live-fire cooking forms a core part of the offering. It is one of the more compact models in the Mibrasa range, making it a practical entry point for operations where space is a constraint but cover numbers still demand a capable output. For sites with significantly higher throughput or greater volume requirements, larger models in the range may be worth considering.

If you are weighing up whether the HMB 110 is the right fit for your kitchen layout, service model, or extraction setup, our team is happy to talk through the specifics with you before you commit.