Why this charcoal oven earns its place
Charcoal grilling commands respect—it's the only cooking method that delivers true char and smoke interaction without compromise. But scaling it demands careful engineering: you need reliable temperature management, resting space, and a unit that integrates into a working kitchen without dominating it. The Mibrasa HMB AB-SB 110 is the answer for restaurants and venues that want serious charcoal capability without the footprint of their larger cousins.
The 110 is built on the same three-level principle as the larger Mibrasa models: charcoal chamber for primary cooking, heating rack above at approximately 40°C for bringing meat to temperature or holding rested proteins, and a natural heated holding cupboard below operating at 50–70°C for finished plates. At 955mm cooking width and 700mm depth—shallower than the 160—it retains full width without eating as much kitchen real estate. The reduction in depth is meaningful in tight kitchens without sacrificing the full cooking width that lets you handle decent covers per service.
Fully stainless steel construction at 593kg means this oven is engineered for the long term. It won't rust or corrode, and the two-year warranty reflects Mibrasa's confidence in the build. For restaurants with a charcoal identity, gastro pubs, and mid-volume events, the 110 is the size that says you're committed to grilling without requiring a dedicated space.
