The individual Josper Basque Grill PVJ-076-1 has a grilling area of 760 x 510 mm and a grill vertical track of 290 mm. The firing up time is about 20 minutes, with a grilling temperature of 250 ºC and daily charcoal consumption of 18 to 20 kg on average.
Hydraulic height regulation system, which ensures a smooth and continuous movement of the grill at different heights
Maximal thermal insulation guaranteed by a multi-chamber ventilation system
Interior protection barrier provided by mineral insulation.
Natural heat convection flow, not forced, limiting heat transfer and consequently, reducing external temperature transfer. Therefore, facilitating its usability.
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.
Braising area 760 x 510 mm
Grill stroke 290 mm
Fire up time 20 min average
Charcoal daily consumption 18 to 20 kg
Broiling temperature 250 ºC
Nominal heat output 3 kW
Net weight 307 kg
Sizes bundle 1520 x 1080 x 1820 mm
Gross weight bundle 451 kg
Lower register with south handle
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.
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