Bertha Professional Original Charcoal Oven BER-16000 Black product image

Bertha

Bertha Professional Original Charcoal Oven BER-16000 Black

SKU: HW476

£5,022.00(£6,026.40 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2

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.

Frequently asked questions

How do I factor the fire-up time into a busy kitchen schedule?

The oven takes approximately 30 to 40 minutes to reach working temperature, so it needs to be lit well ahead of service rather than treated as an on-demand piece of kit. Most operators light it as one of the first tasks during kitchen prep, which integrates naturally into a structured mise en place routine.

What ventilation does a charcoal oven like this require?

Charcoal ovens produce real smoke, which means effective extraction is not optional — it is a prerequisite for safe and compliant operation. You will need a canopy and extraction system capable of handling charcoal smoke output, which differs from standard cooking fumes. We would recommend confirming your ventilation capacity with your extraction contractor before installation.

Is this oven suitable for a kitchen that does not specialise in charcoal cooking?

The Bertha Professional Original is best suited to kitchens where charcoal cooking forms a meaningful part of the menu concept, as the running costs, prep time, and ventilation requirements make most sense when the oven is in regular, sustained use. For operations that want occasional charcoal output alongside a conventional kitchen, it is worth discussing whether the volume and setup justify the investment.
Bertha Professional Original Charcoal Oven BER-16000 Black

£5,022.00(£6,026.40 inc VAT)

£5,022.00(£6,026.40 inc VAT)

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.