Bertha Charcoal Ovens

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Capacity to Cook Approx. 180kg Meat Per Hour. 15 Tray Heights

Output: up to 90kg meals per hour. 6 shelf runners, 11 rack settings

Output: up to 90kg meals per hour. 6 shelf runners, 11 rack settings

Output: up to 90kg meals per hour. 6 shelf runners, 11 rack settings

The Bertha Professional Original is a British-made enclosed charcoal oven designed for commercial kitchen environments where authentic charcoal cooking is central to the menu offer. Unlike open-grill charcoal setups, the Bertha uses an enclosed chamber to circulate heat around the food, combining the flavour characteristics of live-fire cooking with more consistent and controllable results across a full service period.

In a busy kitchen, the Bertha holds its cooking temperature reliably once up to heat, which takes around 30 to 40 minutes from a cold start. It is rated for roughly 90 kg of food production per hour on average, making it a serious piece of kit for high-volume operations. Charcoal consumption runs at approximately 12 to 16 kg per day based on nine hours of use — a figure worth factoring into both cost planning and daily prep routines. The broad temperature range allows operators to move between gentle roasting and high-heat grilling without switching equipment.

From an operational standpoint, the enclosed design offers some practical advantages over open charcoal alternatives:

• Retains natural moisture in the product, reducing shrinkage and waste
• Consistent heat distribution across the cooking chamber
• Stainless steel finish is durable and straightforward to maintain
• Single unit handles a wide range of cooking tasks — grilling, roasting, finishing
• Reduces the need for multiple cooking stations for charcoal-style output

At 200 kg, the Bertha Professional Original is a substantial piece of equipment and will require a reinforced floor position and careful planning around placement. At 600 mm wide and standing 1,535 mm tall, it has a relatively compact footprint for its output capacity, but extraction and ventilation provisions need to be adequate for charcoal combustion — this is not a unit that can be installed without a properly specified canopy and extraction system. Local authority and building regulations around solid fuel burning appliances should be confirmed before installation. It is not suitable for kitchens without appropriate ventilation infrastructure.

This oven is well suited to restaurants, hotels, and food operations where charcoal flavour is a core part of the food proposition — particularly those serving 160 covers or more per service. It is a considered investment that tends to work best where the menu is built around it rather than used as an occasional supplement. For smaller operations or lower cover counts, there may be more appropriately scaled options available; equally, very high-volume or multi-kitchen sites may want to explore higher-capacity configurations.

If you are planning a charcoal cooking setup or integrating the Bertha into an existing kitchen, it is worth having a conversation with us first — the ventilation and structural requirements alone make a brief discussion a worthwhile step before placing an order.

The Bertha Professional Original is a British-made charcoal oven designed for high-volume commercial cooking. Rather than an open grill, it uses an enclosed charcoal cooking environment that holds heat consistently across a wide temperature range, allowing operators to cook, roast, and grill simultaneously without the airflow unpredictability of an open-fire setup.

In service, the oven is well suited to restaurants covering 160 to 180 covers. Once at operating temperature — typically 30 to 40 minutes from lighting — it holds heat reliably through a full service period without the spikes and drops associated with open charcoal cooking. Average throughput runs at around 90kg of food per hour, which makes it a serious production tool for kitchens running busy sittings across lunch and dinner. Charcoal consumption runs at roughly 12 to 16kg per day on a nine-hour operation, so fuel cost is a factor to plan for when assessing total running costs.

Key operational advantages include:

• Retained moisture and natural charcoal flavour without the need for added fats
• Consistent heat across the cooking chamber, reducing the need for constant monitoring
• Versatility across cooking styles — grilling, roasting, and finishing in a single unit
• Enclosed design reduces flare-ups and improves safety versus open-grill alternatives
• British-made stainless steel construction built for sustained daily commercial use

At 200kg and with a footprint of 600mm wide, the Bertha requires careful placement planning. It will need adequate ventilation and extraction — most installations will require a commercial canopy rated for solid fuel cooking, which is a distinct requirement from gas or electric oven extraction. Solid fuel cooking regulations vary by local authority, so it is worth confirming your kitchen's compliance position before committing. The unit is finished in red powder coat to this specification; other colour finishes are available if your front-of-house or open kitchen aesthetic calls for something different.

This model is best suited to established restaurants, hotel kitchens, and grill-focused concepts where charcoal flavour is central to the menu and service volumes justify the daily fuel and firing routine. It works particularly well in open or semi-open kitchen environments where the theatre of the unit adds to the dining experience. For very high volume operations or multi-site groups requiring greater throughput, it is worth discussing whether a larger-capacity unit would be a better fit.

If you are planning an installation or want to talk through whether this model suits your kitchen layout and service style, our team is happy to work through the details with you before you commit.

The Bertha Professional Original is a commercially built charcoal oven designed for kitchens where authentic charcoal cooking is central to the menu rather than an occasional feature. It operates as an enclosed charcoal grill, meaning heat circulates around the food rather than being applied directly from below. This produces the moisture retention and charcoal flavour associated with open-fire cooking, but within a controlled, consistent environment that suits structured service periods.

In a busy service setting, the oven is capable of sustaining cooking temperatures across extended periods, making it practical for continuous output across lunch and dinner sittings. The fire-up time of around 30 to 40 minutes means it needs to be factored into kitchen prep schedules, but once up to temperature it holds well, reducing the inconsistency that open charcoal cooking can introduce. Daily charcoal consumption runs at approximately 12 to 16 kg across a nine-hour operating day, which kitchens need to account for in running costs and storage logistics. Output averages around 90 kg per hour, and the oven is recommended for services of up to 160 to 180 diners.

From an operational standpoint, the key advantages include:

• Consistent cooking temperatures without the variability of open-grill charcoal methods
• Natural moisture retention reduces the need for saucing or basting to compensate for dryness
• Enclosed design reduces flare-ups and gives chefs more control during service
• Stainless steel construction supports regular cleaning and withstands kitchen conditions
• British-made to commercial specification with a two-year on-site parts and labour warranty

At 200 kg and standing 1535 mm tall with a 600 mm footprint width, installation planning is important. The unit is substantial and will require a suitable floor surface capable of bearing the weight, adequate clearance for safe operation, and appropriate extraction above or nearby to manage smoke output. Charcoal ovens of this type are not suited to kitchens without proper ventilation infrastructure — this is worth discussing with your ventilation contractor before purchasing. The unit is finished in black and is also available in other colours if kitchen aesthetics are a consideration.

The Bertha Professional Original is well suited to restaurants, hotel kitchens, and bar-restaurants where charcoal cooking is a genuine part of the offer and service volumes justify the throughput capacity. It is particularly relevant where the menu is built around a fire-cooking identity. For smaller operations or lower-volume services, a more compact unit may be more appropriate; for very high-volume sites running multiple sittings simultaneously, it is worth speaking to us about whether a higher-capacity configuration better fits the demand.

If you are considering this oven and want to talk through how it would work within your kitchen layout, extraction setup, or service model, we are happy to work through the practicalities with you before you commit.

The Bertha Inflorescence is a charcoal-fired oven designed and manufactured in the UK from 304-grade stainless steel. It operates across a wide temperature range using retained charcoal heat, cooking food in an enclosed chamber rather than over an open grill. The design draws heat into the walls and roof of the cooking chamber, creating an even, consistent temperature throughout the cavity — a fundamentally different cooking environment to a conventional oven or open chargrill.

In a commercial kitchen, this approach suits operations where flavour, moisture retention and speed of service are priorities. The enclosed chamber locks in natural juices and imparts genuine charcoal character without the flare-up risk of open-flame cooking. The oven reaches working temperature within approximately 30 minutes and is capable of sustained high-heat operation through a busy service. It performs across a broad range of menu items — whole fish, bone-in meat cuts, vegetables, shellfish, flatbreads and pizzas — which makes it a genuinely versatile piece of equipment rather than a single-purpose grill.

For operators, the practical advantages include:

• Wide cooking temperature range supports everything from gentle roasting to high-heat searing
• Enclosed chamber reduces moisture loss, supporting consistent plating and portion quality
• Charcoal flavour profile delivers results that gas and electric alternatives cannot replicate
• Stainless steel construction is straightforward to clean and durable under daily kitchen use
• Compact footprint relative to output makes it workable in kitchens where space is limited

At 67kg and with a footprint of 580mm wide, the Bertha is manageable to position but will require two people for installation and placement. It runs on charcoal rather than gas or electricity, which removes the need for gas connection or high-amperage electrical supply, but it does require adequate ventilation — a suitable canopy extract or hood is essential. Charcoal storage, ash disposal and fuel sourcing are operational considerations that need planning before service. The oven is not suited to kitchens without extraction, and local fire safety requirements should be checked where charcoal combustion equipment is being installed for the first time.

Rated for service of around 40 diners, the Bertha suits independent restaurants, gastro pubs, grill-focused concepts and hotel kitchen operations where charcoal cooking is central to the menu offer or being introduced as a point of difference. It is equally practical for operators running varied menus across breakfast, lunch and dinner sittings. For very high-volume sites or those requiring a larger cooking cavity, heavier-duty alternatives within the range may be worth considering.

If you are unsure whether this model suits your service volume, kitchen layout or extraction setup, the team is happy to talk it through before you commit.

The Bertha Inflorescence is a charcoal-fired oven designed and manufactured in the UK, built for professional kitchens that want to cook over live fire with consistent, controllable results. It uses an enclosed charcoal chamber where heat is retained within the walls and roof, producing an even cooking environment rather than the uneven direct heat of an open grill. The result is food that holds its natural moisture while taking on the flavour characteristics that only charcoal cooking delivers.

In a busy service environment, the Bertha suits kitchens covering a broad range of dishes across a single service — from breakfast through to evening covers. It reaches cooking temperature in around 30 minutes and is capable of handling everything from fish and shellfish to meat on the bone, vegetables, flatbreads, and paella. The enclosed design means recovery between dishes is steadier than an open charcoal grill, and the wide temperature range gives chefs genuine flexibility to adjust for different ingredients and cooking methods throughout the day.

Practically, the Bertha offers several operational advantages worth considering:

• Consistent heat distribution reduces the risk of hot spots that cause uneven cooking at pace
• The enclosed chamber retains moisture, which is particularly useful for proteins that dry out quickly under direct heat
• Stainless steel construction throughout supports hygiene standards and withstands the demands of regular commercial use
• The wide cooking range makes it viable across multiple menu sections without requiring separate equipment
• UK manufacture means parts and service support are accessible without long lead times

The Bertha operates on charcoal, so there are no gas or electrical connections required for cooking — though you will need to factor in charcoal storage, ash disposal, and ventilation appropriate for a solid-fuel appliance. Planning consent or building regulations may apply depending on your premises, and your extraction system will need to handle charcoal smoke rather than standard cooking vapour. At 67kg, the unit is manageable to position but should be sited on a surface rated for that load. The footprint is compact relative to its output, which suits smaller kitchens where space is at a premium, though access for fuel loading and cleaning should be considered when positioning.

This model is well suited to restaurants, gastropubs, and hotel kitchens serving up to around 40 covers where charcoal cooking is central to the menu offer or being introduced as a genuine point of difference. It works particularly well where the kitchen wants to cook across multiple courses and cuisines from a single appliance. For higher-volume operations or sites running extended services, a larger-capacity model within the Bertha range may be worth considering. This unit is finished in Buttercup — other colour options are available if the oven is to be positioned in a visible or front-of-house location.

If you are weighing up whether the Inflorescence is the right fit for your service volume or kitchen setup, our team is happy to talk through the practical considerations before you commit.

The Bertha Inflorescence is a UK-manufactured charcoal oven designed for professional kitchen environments where live-fire cooking is central to the menu. Built from 304 stainless steel and produced in the UK since 2008, it operates as an enclosed charcoal cooking chamber rather than an open grill, retaining heat within the walls and roof of the unit to create an even temperature throughout the cavity. The result is a cooking environment that works across a wide temperature range, making it practical for everything from low-and-slow smoking through to high-heat searing and baking.

In a busy service environment, the Bertha performs consistently once at temperature. The enclosed chamber approach means the cook has greater control over heat than an open charcoal grill allows, and the retained heat in the structure supports recovery between covers. It is well suited to restaurants where charcoal cooking is a deliberate part of the kitchen's identity — the flavour profile it delivers is distinct and difficult to replicate with gas or electric alternatives. It is recommended for operations serving up to around 40 diners.

Practical benefits for operators include:

• Retains natural moisture and flavour without added fats or sauces
• Wide cooking range handles breakfast, lunch and dinner service from one unit
• Suitable for meat, fish, shellfish, vegetables, bread and pizza
• Enclosed design gives more temperature control than an open charcoal grill
• Stainless steel construction supports hygiene standards and daily cleaning routines

Installation requirements are relatively straightforward compared to gas or electric alternatives — the Bertha runs on charcoal, so there is no gas connection or high-amperage electrical supply required. That said, ventilation is a genuine consideration: adequate extraction is essential, and the unit should be positioned beneath a suitable canopy hood. At 67kg it is manageable to position but should be sited on a stable, heat-resistant surface. The Poppy colour finish is a stylish choice for kitchens where the oven forms part of an open or theatre kitchen layout; other colour options are available if this finish does not suit your interior.

This model is well suited to independent restaurants, gastro pubs, and hotel kitchens where charcoal cooking forms a core part of the menu offer. It is not intended for very high-volume operations running continuous covers without breaks; for those environments, a higher-capacity unit would be worth considering. Equally, for smaller operations or those trialling live-fire cooking for the first time, there are smaller-footprint alternatives in the range.

If you are considering the Bertha and want to talk through whether it fits your kitchen layout, extraction setup, or service volumes, the team is happy to work through the detail with you before you commit.

The Bertha Inflorescence is a UK-designed and manufactured charcoal oven built for professional kitchen use. It operates as an enclosed charcoal cooking chamber, retaining heat within the walls and roof to maintain an even temperature throughout. That construction allows it to hold a wide cooking range — from gentle low-heat work up to high-temperature grilling and roasting — and to sustain those temperatures for extended service periods. The Marigold finish is a powder-coated colour option; the underlying unit is 304 stainless steel throughout.

In a busy kitchen environment, the Bertha is typically brought up to temperature around 30 minutes before service. Once at temperature, the enclosed chamber holds heat well, which means the oven remains consistent across a service rather than spiking and dropping as the door opens. Because the food cooks in a retained-heat environment with live charcoal, moisture and natural flavour are preserved in a way that conventional ovens and open grills generally cannot replicate. It suits kitchens where the cooking method is part of the menu proposition — grilled fish, bone-in meat cuts, shellfish, flatbreads, vegetables — rather than purely a means to an end.

Practical operational advantages include:

• Even heat distribution across the cooking chamber reduces the need for constant monitoring and repositioning
• The enclosed design means less fat flare and smoke than an open charcoal grill, making it more manageable in a kitchen environment
• Consistent high-heat recovery allows back-to-back covers without significant loss of temperature
• Versatility across proteins, fish, vegetables, and bread means a single unit can cover multiple menu sections
• Stainless steel construction throughout supports routine cleaning and withstands the thermal cycling of daily service

The Bertha is a freestanding unit and does not require gas or electrical connection to operate — it runs entirely on charcoal. That said, it does produce smoke and combustion byproducts, so adequate extraction and ventilation are essential. It should be installed beneath a commercial extraction canopy rated for solid-fuel appliances. Local authority and environmental health requirements around solid-fuel cooking should be confirmed before installation, particularly in urban locations. At 67kg, positioning and access to the installation point are worth considering during planning. The unit is compact enough for smaller professional kitchens but is rated for service volumes up to around 40 covers, which is worth bearing in mind for higher-throughput sites.

This model is well suited to independent restaurants, bistros, private dining operations, and event catering environments where charcoal cooking is a deliberate part of the menu identity. For sites serving significantly higher covers or requiring continuous multi-shift output, a higher-capacity charcoal cooking solution may be more appropriate.

If you are considering the Bertha for a new installation or want to discuss ventilation requirements, solid-fuel compliance, or whether this capacity suits your service model, we are happy to talk it through before you commit.

The Bertha Inflorescence is a UK-manufactured charcoal oven designed for professional kitchen environments where live-fire cooking is part of the food offer. It operates as an enclosed charcoal chamber, retaining heat within the walls and roof of the cooking cavity to create a stable, even temperature throughout the cook. Unlike an open grill, the enclosed design traps moisture and smoke within the chamber, which has a direct effect on flavour and texture across a wide range of produce.

In a busy service environment, the Bertha performs reliably across extended periods. The thermal mass of the unit means that once at temperature, it holds heat consistently rather than spiking and dropping — which matters when you are cooking successive covers rather than a single dish. It is suited to kitchens cooking for up to around 40 diners and is capable of handling varied service formats across breakfast, lunch, and dinner without major reconfiguration between services.

The practical case for this kind of equipment is often as much about menu capability as raw output. Some of the operational advantages operators typically find include:

• Ability to cook across a wide range of produce — proteins, shellfish, vegetables, bread, and flatbreads — from a single unit
• Moisture retention within the enclosed chamber, reducing shrinkage on meat and fish
• A genuine point of difference in the cooking process, visible to customers in open-kitchen formats
• Consistent results without continuous tending, once the operator understands the fuel management
• Manufactured from 304 stainless steel for durability and ease of cleaning in commercial use

Installation considerations are relatively straightforward compared to gas or electric commercial ovens, but the charcoal fuel source does require adequate ventilation and extraction — this is non-negotiable in an enclosed kitchen. The unit weighs 67kg, so positioning on a stable, level surface with appropriate load-bearing capacity is worth planning in advance. It does not require a gas or electrical connection to operate, which can simplify positioning, though your extraction canopy must be rated for solid-fuel appliances. Some local authorities and building regulations have specific requirements around solid-fuel cooking equipment; it is worth confirming compliance before installation.

The Bertha Inflorescence is well suited to independent restaurants, hotel kitchens, and food-led venues where live-fire cooking is central to the menu identity rather than an occasional addition. It is particularly at home in kitchens with an open or semi-open format where the cooking process is part of the dining experience. For higher-volume operations cooking for significantly larger covers, a higher-capacity model may be worth considering. This unit is finished in fern green; other colour options are available across the Bertha range.

If you are considering how a charcoal oven would integrate with your current kitchen setup — extraction, fuel storage, service workflow — the team is happy to talk it through before you commit.

The Bertha Inflorescence is a UK-manufactured charcoal oven built for commercial kitchens that want to cook over live fire with genuine control. It operates across a wide temperature range, from gentle low-heat cooking to intense high-temperature grilling, using charcoal as the sole fuel source. Heat is retained within the walls and roof of the cooking chamber, producing an even, radiant environment that suits a broad range of ingredients and cooking styles — from whole fish and shellfish through to meat on the bone, flatbreads, and vegetables. The unit is finished in a cornflower colour and is constructed from 304 British stainless steel.

In service, the Bertha is well suited to kitchens where live-fire cooking is central to the menu rather than an occasional method. It reaches cooking temperature in around 30 minutes from cold, which suits planned service rather than rapid spontaneous use. Once up to temperature, the enclosed chamber holds heat consistently, making it practical across a full service period without constant fuel management. It is recommended for operations serving up to approximately 40 diners, which positions it appropriately for independent restaurants, boutique hotels, and smaller event catering operations rather than high-volume contract catering environments.

The practical advantages of this style of oven include:

• Broad cooking versatility — grilling, roasting, baking, and smoking are all achievable within one unit
• Natural moisture retention from the enclosed chamber produces consistent results with meat and fish
• The charcoal heat source adds genuine flavour that gas or electric alternatives cannot replicate
• Stainless steel construction supports daily cleaning and withstands heavy kitchen use
• A distinctive cooking method that can serve as a visible point of difference on the menu

Installation considerations are worth thinking through carefully. The Bertha runs entirely on charcoal, so there are no electrical, gas, or water connections to account for — but extraction is critical. A suitable commercial ventilation canopy with adequate extraction capacity is essential, and any installation should be assessed against local fire safety and building regulations. The unit weighs 67kg, so positioning and access to the installation site should be confirmed before delivery. It is a freestanding unit, and floor protection beneath it should be considered given the heat output from the base.

The Bertha Inflorescence at this capacity level suits independent restaurants, gastropubs, and smaller hotel kitchens where charcoal cooking is a genuine part of the offering. It is less well suited to sites requiring continuous high-volume throughput across multiple sittings, where a larger-capacity model from the Bertha range would be worth considering. The cornflower finish makes it a reasonable candidate for open kitchen environments, though its suitability for front-of-house display should be discussed alongside your ventilation setup.

If you are weighing up whether this size of Bertha fits your service volume, or you have questions about extraction requirements and installation, our team is happy to talk it through with you before you commit.

The Bertha Inflorescence is a charcoal oven designed and manufactured in the UK from 304 stainless steel. It works by retaining heat within the walls and roof of the enclosed cooking chamber, producing a consistent, even temperature throughout. Unlike an open grill, the enclosed design holds moisture within the food as it cooks, delivering the depth of flavour associated with live-fire cooking without the unpredictability that typically comes with charcoal. It reaches working temperature in approximately 30 minutes and can sustain temperatures from around 100°C through to 550°C, making it genuinely versatile across service periods rather than suited only to high-heat cooking.

In a busy kitchen environment, the Bertha performs reliably across a wide range of produce — meat on the bone, fish, shellfish, vegetables, flatbreads, and dishes such as paella all work well within the chamber. The enclosed format allows kitchen teams to cook multiple items simultaneously without constant attention, which helps with throughput during service. It is sized for operations serving up to approximately 40 diners and has been used in restaurants, gastropubs, and event catering environments where live-fire cooking forms part of the menu proposition.

Practical advantages worth noting include:

• Even heat distribution across the cooking chamber reduces hot spots
• Enclosed design retains moisture and reduces flare-up risk
• Wide temperature range supports breakfast through to dinner service
• 304 stainless steel construction is durable and straightforward to clean
• UK manufacture supports parts availability and after-sales support

Installation requires adequate ventilation — the Bertha burns charcoal, so extraction appropriate for solid-fuel cooking is essential and must comply with local regulations. It is a freestanding unit and at 67kg it is manageable to position, though two people are advisable for installation. No gas or electrical connection is required for operation, which simplifies placement, though you will need a reliable charcoal supply factored into your running costs. It is not suited to kitchens without appropriate flue or canopy extraction for solid-fuel appliances.

The Bertha is well suited to restaurants, hotel kitchens, and event caterers looking to add live-fire cooking to their offering without a full wood-fired oven installation. For higher-volume sites or those requiring cooking for significantly more than 40 covers, a larger-capacity model in the Bertha range may be worth considering. This unit is finished in blackberry; other colour options are available if you are specifying to match a kitchen or front-of-house aesthetic.

If you are unsure whether this model is the right fit for your service volumes or kitchen setup, our team is happy to talk it through with you before you commit.