Mibrasa Charcoal Oven with Cupboard and Heating Rack HMB AB SB 110 product image

Mibrasa

Mibrasa HMB AB SB 110 Charcoal Oven with Cupboard & Heating Rack

SKU: HP838

£17,130.00(£20,556.00 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 Mibrasa HMB AB SB 110 is a professional charcoal oven designed for high-output restaurant kitchens where charcoal cookery forms a central part of the menu. It combines the main cooking chamber with two additional temperature zones — a lower heated holding cupboard and an upper heating rack — giving the kitchen team precise control over the full cooking and holding process within a single, integrated unit.

In a busy service environment, the ability to manage product at different stages simultaneously is where this unit demonstrates its real value. The heating rack allows proteins and other ingredients to be brought up to temperature gently before they hit the main oven, reducing cooking time and improving consistency during peak covers. The heated cupboard below provides a stable holding environment that keeps finished or part-cooked items ready for plating without deterioration. For kitchens regularly pushing 150 covers or more per service, that level of operational flow is meaningful.

Key operational advantages include:

  • Three distinct temperature zones managed within a single footprint
  • Heating rack allows controlled pre-warming before main oven cooking
  • Heated cupboard supports consistent hold temperatures throughout service
  • Stainless steel construction suited to the demands of a professional kitchen environment
  • Reduces pressure on pass and resting areas by integrating holding into the cook line

At nearly 600kg and standing close to 1870mm tall, this is a substantial piece of equipment that requires careful placement planning. The floor must be capable of bearing significant concentrated load, and adequate clearance above and around the unit is essential both for safe operation and for ash and fuel management. Charcoal ovens of this type require a properly specified extraction canopy rated for solid-fuel appliances — a standard ventilation hood is unlikely to be sufficient, and building regulations in some premises may impose additional requirements. This is not a unit that suits every kitchen, and a site survey is worthwhile before committing.

The HMB AB SB 110 is best suited to established restaurants, steakhouses, and live-fire concept kitchens where charcoal cookery is a deliberate part of the offer and service volumes justify the investment. For smaller operations or those newer to charcoal cooking, a lower-capacity model in the Mibrasa range may be a more appropriate starting point. For very high-volume sites or multi-station kitchens, it is worth discussing whether a larger configuration would serve the operation better.

If you are planning a live-fire kitchen or adding charcoal capability to an existing setup, we are happy to talk through the extraction requirements, floor loading, and workflow implications before you make a decision.

Frequently asked questions

Is this oven genuinely suited to 190 covers, or is that a best-case figure?

The 190-cover recommendation reflects typical throughput for a well-organised kitchen using the oven as the primary cooking station for grilled and roasted proteins. In practice, actual output depends heavily on your menu composition, the size of what you are cooking, and how efficiently the kitchen manages the three zones. For services where charcoal cookery is central to most mains, we would treat 150 covers as a comfortable working figure and 190 as achievable under good conditions.

What extraction does a charcoal oven of this type require?

Solid-fuel appliances require a canopy and extraction system rated specifically for charcoal or wood-burning use — a standard grease-filter canopy designed for gas or electric equipment is not appropriate. The extraction volume, canopy depth, and flue specification will depend on your kitchen layout and local building control requirements, and in some premises you may need to involve a ventilation engineer or seek approval from your local authority. This is one of the most important practical considerations to resolve before installation.

What should we consider regarding floor loading before installing this unit?

At approximately 593kg, the HMB AB SB 110 places a significant concentrated load on the floor. Ground-floor installations on a solid concrete slab are generally straightforward, but upper-floor kitchens or premises with suspended flooring will need a structural assessment before the unit is positioned. It is worth raising this with your installer or a structural engineer early in the planning process to avoid complications on installation day.
Mibrasa HMB AB SB 110 Charcoal Oven with Cupboard & Heating Rack

£17,130.00(£20,556.00 inc VAT)

£17,130.00(£20,556.00 inc VAT)

The Mibrasa HMB AB SB 110 is a professional charcoal oven designed for high-output restaurant kitchens where charcoal cookery forms a central part of the menu. It combines the main cooking chamber with two additional temperature zones — a lower heated holding cupboard and an upper heating rack — giving the kitchen team precise control over the full cooking and holding process within a single, integrated unit.

In a busy service environment, the ability to manage product at different stages simultaneously is where this unit demonstrates its real value. The heating rack allows proteins and other ingredients to be brought up to temperature gently before they hit the main oven, reducing cooking time and improving consistency during peak covers. The heated cupboard below provides a stable holding environment that keeps finished or part-cooked items ready for plating without deterioration. For kitchens regularly pushing 150 covers or more per service, that level of operational flow is meaningful.

Key operational advantages include:

  • Three distinct temperature zones managed within a single footprint
  • Heating rack allows controlled pre-warming before main oven cooking
  • Heated cupboard supports consistent hold temperatures throughout service
  • Stainless steel construction suited to the demands of a professional kitchen environment
  • Reduces pressure on pass and resting areas by integrating holding into the cook line

At nearly 600kg and standing close to 1870mm tall, this is a substantial piece of equipment that requires careful placement planning. The floor must be capable of bearing significant concentrated load, and adequate clearance above and around the unit is essential both for safe operation and for ash and fuel management. Charcoal ovens of this type require a properly specified extraction canopy rated for solid-fuel appliances — a standard ventilation hood is unlikely to be sufficient, and building regulations in some premises may impose additional requirements. This is not a unit that suits every kitchen, and a site survey is worthwhile before committing.

The HMB AB SB 110 is best suited to established restaurants, steakhouses, and live-fire concept kitchens where charcoal cookery is a deliberate part of the offer and service volumes justify the investment. For smaller operations or those newer to charcoal cooking, a lower-capacity model in the Mibrasa range may be a more appropriate starting point. For very high-volume sites or multi-station kitchens, it is worth discussing whether a larger configuration would serve the operation better.

If you are planning a live-fire kitchen or adding charcoal capability to an existing setup, we are happy to talk through the extraction requirements, floor loading, and workflow implications before you make a decision.