Josper HJX Pro M120 Medium Countertop Series

Josper is an elegant combination of a grill and an oven in a single machine. It works
100% with charcoal. A unique closed barbecue design. Different levels of grilling. Flexible and robust, easy to use, with a front opening door system. Vent system for temperature control.

Key Features

• Triple or even quadruple braising area: the two liftable grills of the Basque Grill, as well as the 5 internal braising levels of the oven.
• The versatility of elaborations and techniques: sealing first the product on the open grill and finishing the product inside the oven, different intensity degrees of smoked products, separation of meat, fish and vegetables on each independent rack, and absolute control of the raw material even of the most delicate products.
• Product sealing control both with the open grill and the oven thanks to heights adjustment.
• Fast and agile temperature regulation through the steering wheel of the open grill, which is provided with a hydraulic height regulation system, and through the oven’s vent system.
• Increase in speed and volume of production due to the energy generation capacity of both machines operating at the same time.
• Reutilization of the heat energy produced during the pyrolysis process, both in the oven and in the Basque grill.
• Strong visual and show grilling component of the combo. It allows the chef to diversify, capture the attention of the diners and temper the product in front of the clients.
• Uniform consumption of wood charcoal because of the combustion taking place in a homogeneous vessel.
• Uninterrupted service in non-stop kitchens and long-term events.

Benefits:

• The most energy-efficient equipment in your hot kitchen.
• Operates 100% on charcoal,  reducing gas & electricity bills.
• No pc boards to control the oven. Easy to use.
• Little to no maintenance cost as Josper was built to last.
• 35% faster than an open grill.
• 40% less charcoal consumption than an open fire grill.
• Temperatures of +250/+350 ºC for 9 continuous hours, making it the hottest indoor barbecue technique available.  
• The intense heat, smoke, and aroma of wood give food a quite unique flavor.
• Free product training by our head chef.
• Ideal for cooking all types of meat, fish & vegetables.
• Ideal for restaurants, hotels, steakhouses, shisanyamas and homes.

Specifications:

• Total fire up time 40 min average
• Charcoal daily consumption 36 to 40 kg 
• Broiling temperature 250 to 350 ºC 
• Oven: 916 x 1091 x 774 mm
• Grill: 510 x 760 mm

Included:

• A cooking grill
• Carbon grilles
• Josper pliers
• Spiky brush
• Poker
• Lower register with south handle
• Ash drawer