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Josper ups its offering with mini version of charcoal oven

Josper
Josper has rolled out a compact version of its charcoal oven.

Josper has played its latest card in the charcoal oven battle by rolling out a compact version of its best-selling appliance.

The Josper HJX38, which is supplied to the UK market through distribution partner Jestic, is intended to bring the textures and tastes of solid fuel cooking to kitchens limited by space.

The countertop model features the same design and build specifications as the original model, allowing it to withstand the considerable heat generated by the charcoal.

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It boasts an hourly output of between 6-8kg, and features space for two, large 58cm x 34cm grill racks enhancing versatility and cooking potential.

With a heat-up time of 25 minutes and with each load of charcoal lasting up to 7hours, the appliance should be capable of cooking food through long shifts, according to Jestic.

Jestic - Josper HJ38

As with the majority of the ovens in the Josper range, the HJX38 features a heavy-duty, pull down door complete with thermometer, meaning the cooking chamber is contained during the cooking process.

What’s more, by reaching temperatures of up to 350°C, cook times are claimed to be reduced, while the texture and smokiness of ingredients produced in the oven is said to be exceptional.

Michael Eyre, culinary director at Jestic Foodservice Equipment, said: “The Josper brand is one that commands a loyal following of chefs, foodservice operators and consumers alike. With many of the models in the portfolio featuring a large, freestanding design, those with limited facilities or space were often restricted to the appliances they can use. The new Josper HJX38 provides the answer, offering the same great technique, taste and texture, but in a table top design.”

Eyre added that despite its size, the oven achieves an impressive capacity thanks to its optional two rack cooking chamber, and a prolonged burn-time due to its enclosed nature.

Tags : charcoal ovensjesticjestic foodservice equipmentjosperPrime cooking
Joe Peskett

The author Joe Peskett

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