Mibrasa Charcoal Oven with Cupboard HMB AB 160 product image

Mibrasa

Mibrasa HMB AB 160 Charcoal Oven with Holding Cupboard

SKU: HP836

£14,577.00(£17,492.40 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 Mibrasa HMB AB 160 is a professional charcoal-fired oven designed for high-volume commercial kitchens where live-fire cooking is central to the menu. Built in stainless steel and designed around the demands of sustained service, it combines an upper charcoal oven with an integrated heated holding cupboard beneath — a practical pairing that supports both cooking output and service flow in a single unit.

In a busy kitchen environment, the HMB AB 160 is rated for service volumes of up to 190 covers, making it well suited to busy restaurants, grill houses, and any operation where charcoal-cooked dishes are a significant part of the offering. Charcoal ovens of this type deliver an intensity of heat and a quality of finish — crust, caramelisation, smoke character — that is difficult to replicate with gas or electric alternatives, and Mibrasa's design is well regarded among operators who have built their menus around that result.

The integrated holding cupboard operates at a temperature range suited to resting meat and keeping finished dishes at safe serving temperature during busy service periods, which reduces the need for additional holding equipment and helps maintain consistent plate quality across the pass.

  • Handles high-volume service without the need for separate holding equipment
  • Charcoal firing delivers consistent crust and caramelisation at commercial throughput
  • Stainless steel construction stands up to the demands of daily commercial use
  • Holding cupboard supports kitchen workflow during peak service
  • Suitable for restaurants where live-fire cooking defines the menu

Installation of the HMB AB 160 requires careful planning. At 656kg, this is a substantial piece of equipment that will need structural floor assessment and appropriate access routes prior to delivery and positioning. A proper canopy extraction system is essential, as charcoal ovens generate significant heat and combustion byproducts that cannot be managed by a standard ventilation setup. Fuel storage and ash disposal procedures will also need to be factored into kitchen workflows. Given the footprint and weight, this unit is best suited to kitchens where charcoal cooking is a permanent and significant part of the operation — not a peripheral offering.

This model is well suited to established restaurants, steakhouses, and grill-focused operations with the service volume and kitchen infrastructure to support it. For smaller sites or kitchens where charcoal cooking plays a more limited role, a lower-capacity model may be a more practical fit. Equally, operations running higher covers or multiple charcoal stations may benefit from a heavier-duty configuration.

If you're planning a live-fire installation or considering the HMB AB 160 as part of a wider kitchen build, we're happy to talk through the practical requirements before you commit.

Frequently asked questions

Is the HMB AB 160 suitable for a kitchen new to charcoal cooking?

It can be, but the HMB AB 160 is a significant investment best suited to kitchens where charcoal cooking is a core part of the operation rather than an occasional feature. Operators new to live-fire cooking should consider extraction infrastructure, fuel logistics, and ash management before committing — it's worth speaking to us to assess whether this model is the right starting point or whether a smaller unit would be more appropriate initially.

What extraction and ventilation does the HMB AB 160 require?

Charcoal ovens produce substantially more heat, smoke, and combustion byproducts than gas or electric equipment, so a standard canopy is unlikely to be sufficient. A purpose-designed extraction system with appropriate airflow capacity is essential, and this should be assessed by a qualified ventilation engineer as part of the installation planning. We can advise on what to discuss with your ventilation contractor.

How does the holding cupboard work alongside the oven during service?

The holding cupboard beneath the oven maintains a gentle heat suitable for resting cooked proteins and holding finished dishes at safe serving temperatures, which helps maintain quality and timing across a busy pass. It's designed to complement the oven's output rather than function as a standalone holding unit, and operators typically find it most effective when integrated into a structured service workflow.
Mibrasa HMB AB 160 Charcoal Oven with Holding Cupboard

£14,577.00(£17,492.40 inc VAT)

£14,577.00(£17,492.40 inc VAT)

The Mibrasa HMB AB 160 is a professional charcoal-fired oven designed for high-volume commercial kitchens where live-fire cooking is central to the menu. Built in stainless steel and designed around the demands of sustained service, it combines an upper charcoal oven with an integrated heated holding cupboard beneath — a practical pairing that supports both cooking output and service flow in a single unit.

In a busy kitchen environment, the HMB AB 160 is rated for service volumes of up to 190 covers, making it well suited to busy restaurants, grill houses, and any operation where charcoal-cooked dishes are a significant part of the offering. Charcoal ovens of this type deliver an intensity of heat and a quality of finish — crust, caramelisation, smoke character — that is difficult to replicate with gas or electric alternatives, and Mibrasa's design is well regarded among operators who have built their menus around that result.

The integrated holding cupboard operates at a temperature range suited to resting meat and keeping finished dishes at safe serving temperature during busy service periods, which reduces the need for additional holding equipment and helps maintain consistent plate quality across the pass.

  • Handles high-volume service without the need for separate holding equipment
  • Charcoal firing delivers consistent crust and caramelisation at commercial throughput
  • Stainless steel construction stands up to the demands of daily commercial use
  • Holding cupboard supports kitchen workflow during peak service
  • Suitable for restaurants where live-fire cooking defines the menu

Installation of the HMB AB 160 requires careful planning. At 656kg, this is a substantial piece of equipment that will need structural floor assessment and appropriate access routes prior to delivery and positioning. A proper canopy extraction system is essential, as charcoal ovens generate significant heat and combustion byproducts that cannot be managed by a standard ventilation setup. Fuel storage and ash disposal procedures will also need to be factored into kitchen workflows. Given the footprint and weight, this unit is best suited to kitchens where charcoal cooking is a permanent and significant part of the operation — not a peripheral offering.

This model is well suited to established restaurants, steakhouses, and grill-focused operations with the service volume and kitchen infrastructure to support it. For smaller sites or kitchens where charcoal cooking plays a more limited role, a lower-capacity model may be a more practical fit. Equally, operations running higher covers or multiple charcoal stations may benefit from a heavier-duty configuration.

If you're planning a live-fire installation or considering the HMB AB 160 as part of a wider kitchen build, we're happy to talk through the practical requirements before you commit.