€7280.88 +VAT
The Ultimate Game Changer in Charcoal Cooking. This visionary British invention is taking the charcoal oven market by storm. It has been cooking up food from Britain to Bahrain and beyond and endorsed by Michelin star chefs and food critics. The Bertha Charcoal oven is suitable for restaurants, hotels & bars. Compact yet powerful and it’s revolutionising the way food is being cooked. The BERTHA Charcoal Oven has been designed and manufactured in the UK since 2008. Manufactured from 304 Stainless Steel the BERTHA is extremely versatile, allowing you to cook from 150ºC-500ºC for sustained periods of time, thanks to its enclosed charcoal grill that ensures the food retains all its natural moisture and flavour, giving you unbelievably succulent, chargrilled food every time. The BERTHA charcoal oven is recommended for around 120 diners, the fire up time is about 35-45minutes, daily charcoal consumption of 12 to 16 kg, performance per load of 9 hours. Production per hour of 90 kg average and a grilling temperature of 250 to 350ºC Bertha was born in 2008 it has become a legend in the world of charcoal gastronomy. Inspired by a desire to create a charcoal oven that would create outstanding cooking techniques and speeds for chefs, and new taste experiences for its customers, the BERTHA Charcoal Oven is making a BIG impact in the industry. A BERTHA oven stands out with its iconic shape and sleek finish – it’s an oven that’s as versatile as it is specialist; a seriously professional piece of kit for serious professionals. Turn up the heat and add a new flavour dimension to your menu with the unique taste and superior flavours achieved when cooking on a BERTHA charcoal oven. With an unrivalled taste, an even cook, and the flexibility to cook almost anything to perfection - you’ll know when you’ve been cooking on a BERTHA. The advantage of a BERTHA over an open fired Basque or Robata style grill is that the BERTHA retains the heat, meaning that it is possible to cook food in much quicker time and it is far easier to control the air flow and in turn the intensity of the embers, making it possible to reduce coal consumption and to give a special touch to the food. As it has a closed chamber, the BERTHA utilises four methods of heat transference: radiation, convection, conduction and direct heat. The BERTHA can work with any type of charcoal (We do recommend Sumi Bincho) and many types of wood. The temperature is controlled by an exterior handle that increases or decreases air-flow to the solid-fuel chamber from the lower vent. The immediate impact that has on the embers – and therefore the temperature - is exhilarating to see. As the top vent draws the air through the oven’s closed-chamber the temperature will build. From a cold-start it takes roughly 30-40 minutes to get up to cooking temperatures of 250-300 degrees. After another 15 minutes or so, the walls of the chamber become 'charged', which means the BERTHA is now using radiant heat, which can be retained for a whole service if required. The BERTHA is quick, easy, and clean to light using additive- free firelighters. The choice of wood or wood chips used will have a subtle but distinctive impact on flavour, and the same is true of the choice of charcoal too. Moreover, being closed, it allows the typical techniques of an oven such as baking from above, Smoking , Roasting, Grilling and Searing. Even though the chamber temperature of the BERTHA obviously gets extremely hot, the fully insulated door and walls prevent heat from escaping into the kitchen and gives the chef a more pleasant working environment.
