Josper Small Charcoal Oven HJX-PRO-S80 product image

Josper

Josper HJX-PRO-S80 Small Charcoal Oven

SKU: DX460

£10,268.00(£12,321.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 3
  • In the event of equipment failure an engineer will be sent for an onsite repair 3

The Josper HJX-PRO-S80 is a countertop charcoal oven built entirely around live-fire cooking. Unlike combination ovens or hybrid grills, it operates solely on charcoal, using a fully enclosed cast steel chamber to control airflow and heat distribution. The result is food cooked at temperatures between 250°C and 350°C, with smoke and radiant heat working together in a way that open grills or conventional ovens cannot replicate.

In a commercial kitchen, the HJX-PRO-S80 is typically sized for services of up to around 80 covers. It reaches working temperature in approximately 30 minutes from a cold start, and a single charcoal load sustains cooking for around nine hours — making it well suited to extended services or kitchens that run lunch and dinner without a full reset between sittings. The enclosed environment means less heat is lost to the kitchen, and the chef has a reliable, repeatable cooking space throughout service.

From an operational standpoint, the main advantages are:

  • Consistent smoke and char flavour without additional smoking equipment
  • Sustained cooking temperatures across a long service window
  • Efficient charcoal consumption relative to cooking output
  • A compact countertop footprint at roughly 649mm wide
  • Cast steel construction that holds and distributes heat evenly under continuous use

Installation requires careful planning. At 180kg, the HJX-PRO-S80 needs a structural surface capable of bearing the load — standard counters are unlikely to be sufficient without reinforcement. Ventilation is a critical consideration: charcoal combustion produces carbon monoxide and particulates, so a suitable extraction canopy rated for solid-fuel appliances is a firm requirement, not an option. You should confirm this with your extraction supplier before purchase. The unit does not require electrical or gas connection, but water and drainage may be needed for cleaning the chamber and ash disposal area.

This model is best suited to restaurant kitchens where charcoal-fired cooking is a core part of the menu — steakhouses, modern grill concepts, and cuisines where smoke and live-fire flavour are defining characteristics rather than incidental. For smaller operations or lower cover counts, a more compact option may be appropriate. For higher-volume sites, a larger-capacity model in the same range is worth considering.

If you are planning to introduce a Josper into your kitchen for the first time, or you have questions about extraction requirements and structural suitability, our team is happy to work through the specifics with you before you commit.

Frequently asked questions

Is the HJX-PRO-S80 suitable for a restaurant serving more than 80 covers?

Josper rate this model for services of up to around 80 diners, which reflects the grill capacity and sustainable throughput over a typical service. Kitchens pushing beyond that volume consistently, particularly those running high-turnover services, would be better served by a larger model in the Josper range. If you are unsure which capacity fits your operation, it is worth discussing your typical cover count and menu structure with us before deciding.

What extraction does a Josper charcoal oven require?

Because the HJX-PRO-S80 burns charcoal, it produces carbon monoxide and combustion particulates — standard kitchen extraction canopies designed for gas or electric appliances are not sufficient on their own. You will need an extraction system rated and approved for solid-fuel commercial cooking equipment, and in most cases your local environmental health and building control teams will need to be satisfied with the installation. We strongly recommend confirming your extraction specification with a qualified contractor before purchasing the unit.

Does the Josper HJX-PRO-S80 need a gas or electrical connection?

No — the unit operates entirely on charcoal and requires no gas supply or electrical connection to run. However, you should plan for water access nearby to support cleaning, ash removal, and general maintenance of the chamber. The structural surface it sits on also needs to be assessed for load-bearing capacity, as the unit weighs 180kg.
Josper HJX-PRO-S80 Small Charcoal Oven

£10,268.00(£12,321.60 inc VAT)

£10,268.00(£12,321.60 inc VAT)

The Josper HJX-PRO-S80 is a countertop charcoal oven built entirely around live-fire cooking. Unlike combination ovens or hybrid grills, it operates solely on charcoal, using a fully enclosed cast steel chamber to control airflow and heat distribution. The result is food cooked at temperatures between 250°C and 350°C, with smoke and radiant heat working together in a way that open grills or conventional ovens cannot replicate.

In a commercial kitchen, the HJX-PRO-S80 is typically sized for services of up to around 80 covers. It reaches working temperature in approximately 30 minutes from a cold start, and a single charcoal load sustains cooking for around nine hours — making it well suited to extended services or kitchens that run lunch and dinner without a full reset between sittings. The enclosed environment means less heat is lost to the kitchen, and the chef has a reliable, repeatable cooking space throughout service.

From an operational standpoint, the main advantages are:

  • Consistent smoke and char flavour without additional smoking equipment
  • Sustained cooking temperatures across a long service window
  • Efficient charcoal consumption relative to cooking output
  • A compact countertop footprint at roughly 649mm wide
  • Cast steel construction that holds and distributes heat evenly under continuous use

Installation requires careful planning. At 180kg, the HJX-PRO-S80 needs a structural surface capable of bearing the load — standard counters are unlikely to be sufficient without reinforcement. Ventilation is a critical consideration: charcoal combustion produces carbon monoxide and particulates, so a suitable extraction canopy rated for solid-fuel appliances is a firm requirement, not an option. You should confirm this with your extraction supplier before purchase. The unit does not require electrical or gas connection, but water and drainage may be needed for cleaning the chamber and ash disposal area.

This model is best suited to restaurant kitchens where charcoal-fired cooking is a core part of the menu — steakhouses, modern grill concepts, and cuisines where smoke and live-fire flavour are defining characteristics rather than incidental. For smaller operations or lower cover counts, a more compact option may be appropriate. For higher-volume sites, a larger-capacity model in the same range is worth considering.

If you are planning to introduce a Josper into your kitchen for the first time, or you have questions about extraction requirements and structural suitability, our team is happy to work through the specifics with you before you commit.