Charcoal Oven - 80 XXL ED - Silver - 9x1.30xH8.30cm
- Product Code: 490108
- Availability: Limited Stock
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10,500.00€
The PIRA 80 XXL Silver ED is the fifth largest charcoal oven in a new generation of charcoal ovens that is revolutionizing the restaurant world. It shares the same height as the PIRA 90 Silver ED, making it the modular charcoal oven with the highest production capacity currently available on the market. It offers the possibility of cooking comfortably at up to three different heights, expanding culinary options and allowing more precise cooking control.
Its characteristics, performance, savings, and size make it a very economical and profitable model, preferred by many chefs for its convenience. This model also offers the flexibility of using mixed grills, allowing even greater versatility in the kitchen.
PIRACOLD is a cooling system designed and registered by PIRA. Its most important effects are controlling the external temperature of the oven and achieving significant energy savings: When the oven reaches its maximum operating temperature, the temperature of the external structure of the oven remains controlled and safe. The temperature inside the cooking chamber is maintained for hours, even after service has finished. Therefore, although production is comparable to other ovens of similar dimensions, this oven saves energy and money due to very low charcoal consumption. The same amount of charcoal can be used to cook up to 25% more than a charcoal oven without PIRACOLD.
Thanks to the internal oil and grease collector, this model allows you to cook all kinds of food with a grooved grill without flames and preventing food from burning: fish, meat, vegetables.
The PIRA 80 XXL Silver ED is equipped with glass that withstands high temperatures of up to 750ºC, allowing you to see the food while it is cooking. This helps maintain the oven temperature and further reduces charcoal consumption.
Always clean the oven when it is cold and before the first service. Keep the oven clean of ash and grease, which means less fumes and odors. Do not pile too much ash in the drawer. We recommend to empty the ash drawer every day. You must clean and empty the oil collector and the oil collector channeling hole regularly. If it were not cleaned regularly, over time the hole could be obstructed and lose its purpose. You must also clean grease collector placed under the door and hidden by a trim cover regularly.
When the oven is cool, wipe the glass door with an appropriate product to keep it as the first day. However and in case of doubt, a wet water cloth and a few drops of ammonia can be a quick solution. If you keep the glass clean, you will open the door less times, cooking faster and saving coal. Besides, keeping the glass clean will allow you to offer your guests the spectacle of the grill in the restaurant.
The interior of the cooking chamber can be cleaned with any degreaser, never use water, the only thing it does is to move the ashes. The outside of the painted ovens (black series) must be cleaned with a damp cloth of water or “neutral” soaps to avoid possible damage to the paintings. While cooking, try to clean the grill with the help of a long spikes brush often.
At least once a month, remove the plate firebreak that is on the roof of the oven and clean or empty the deposited soot. No tools is needed to perform this operation. It only takes few seconds. You must clean the accessories of the acquired chimney KIT regularly. acc-5The External firebreak should never be cleaned with water. Although the interior firebreak is an important first filter and is where much of soot derived from combustion is deposited, there may be remains of soot at the outside firebreak.
If you clean the external firebreak with water and depending on the amount of residue deposited, it may form a thick paste comparable to cement. You must shake the External firebreak to take out the remnants of ash, dust and soot.
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