Combines a Josper Charcoal Oven HJX-50 and Josper Basque Grill Monoblock PVJ-050-2 with a double grill in one module. Charcoal Oven: recommended for 200 diners, with an average fire-up time of ± 40 minutes. Basque Grill: average fire-up time of 20 minutes and daily charcoal consumption of 20 to 22 kg.
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.
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.
Total fire up time 40 min average
Charcoal daily consumption 36 to 40 kg
Broiling temperature 250 to 350 ºC
Nominal heat output 14 kW
Net weight 795 kg
A cooking grill
Lower register with south handle
HJX-50 TECHNICAL INFORMATION
Braising area 760 x 745 mm
Recommended for ± 175 diners
Fire up time 40 min average
Charcoal daily consumption 16 to 20 kg
Production per hour 110 kg average
Grill rack capacity in GN trays 2xGN1/1
Nominal heat output 9,6 kW
Flue gas mass flow 23,57 g/s
PVJ-050-2 TECHNICAL INFORMATION
Braising area 500 x 510 mm
Grill stroke 290 mm
Fire up time 20 min average
Charcoal daily consumption 20 to 22 kg
Nominal heat output 4,5 kW
Josper was born in 1969 when the most innovative technology and tradition joined hands. Created by Pere Juli and Josep Armangué in Pineda de Mar, Barcelona, it has become a legend in the world of charcoal gastronomy.
With over 40,000 clients, Josper is the perfect partner for the most demanding chefs who want to achieve the highest quality of grilling over charcoal. We have never forgotten our family origins or the age-old art of grilling over charcoal, and we always use charcoal from the best wood.