The Ultimate Game Changer in Charcoal Cooking, this visionary British invention is taking the charcoal oven market by storm. It has been cooking up food from Britain to Bahrain and beyond, endorsed by Michelin star chefs and food critics. The Bertha Charcoal Oven is suitable for restaurants, hotels, and bars. Compact yet powerful, it is revolutionizing the way food is being cooked. The BERTHA Charcoal Oven has been designed and manufactured in the UK since 2008. Made from 304 Stainless Steel, the BERTHA is extremely versatile, allowing you to cook from 150ºC to 500ºC for sustained periods, thanks to its enclosed charcoal grill that ensures the food retains all its natural moisture and flavor, giving you unbelievably succulent, chargrilled food every time.
The BERTHA charcoal oven is recommended for around 120 diners, with a fire-up time of about 35-45 minutes, daily charcoal consumption of 12 to 16 kg, performance per load of 9 hours, and production per hour of 90 kg on average. It offers a grilling temperature of 250 to 350ºC. Bertha was born in 2008 and has become a legend in the world of charcoal gastronomy. Inspired by a desire to create a charcoal oven that would offer outstanding cooking techniques and speeds for chefs, and new taste experiences for its customers, the BERTHA Charcoal Oven is making a significant impact in the industry.
A BERTHA oven stands out with its iconic shape and sleek finish—it’s an oven that’s as versatile as it is specialized; a seriously professional piece of equipment for serious professionals. Turn up the heat and add a new flavor dimension to your menu with the unique taste and superior flavors achieved when cooking on a BERTHA charcoal oven. With an unrivaled taste, an even cook, and the flexibility to cook almost anything to perfection, you’ll know when you’ve been cooking on a BERTHA.
The advantage of a BERTHA over an open-fired Basque or Robata style grill is that the BERTHA retains the heat, making it possible to cook food in much quicker time and far easier to control the airflow and, in turn, the intensity of the embers. This makes it possible to reduce coal consumption and give a special touch to the food. As it has a closed chamber, the BERTHA utilizes four methods of heat transference: radiation, convection, conduction, and direct heat. The BERTHA can work with any type of charcoal (we recommend Sumi Bincho) and many types of wood. The temperature is controlled by an exterior handle that increases or decreases airflow to the solid-fuel chamber from the lower vent. The immediate impact on the embers—and therefore the temperature—is exhilarating to see. As the top vent draws the air through the oven’s closed chamber, the temperature will build.
From a cold start, it takes roughly 30-40 minutes to reach cooking temperatures of 250-300 degrees. After another 15 minutes or so, the walls of the chamber become 'charged', meaning the BERTHA is now using radiant heat, which can be retained for a whole service if required. The BERTHA is quick, easy, and clean to light using additive-free firelighters. The choice of wood or wood chips used will have a subtle but distinctive impact on flavor, and the same is true of the choice of charcoal. Moreover, being closed, it allows the typical techniques of an oven such as baking from above, smoking, roasting, grilling, and searing. Even though the chamber temperature of the BERTHA gets extremely hot, the fully insulated door and walls prevent heat from escaping into the kitchen, providing the chef with a more pleasant working environment.
