Why this charcoal oven earns its place
Charcoal cooking commands respect, but it doesn't demand a cavernous kitchen. The HMB AB 75 proves it: 735 mm wide, 700 mm deep, standing 1700 mm tall. That's a deck you can build a real menu around—steaks, fish, seasonal vegetables, grilled bread—without commandeering the room.
All stainless steel, it handles the daily punishment of charcoal work: the heat, the ash, the temperature swings that would degrade cheaper equipment. The construction is proper. A 2-year warranty backs it. At 415 kg, it's the lightest of the held-cupboard range, but that's honest scaling, not cutting corners. It's a fixed installation—this machine stays put—but weight reflects proportional deck size.
Below the grill sits the natural heated cupboard, maintaining 50–70°C from the oven's residual warmth. No thermostat. No extra infrastructure. Just the ambient heat from above doing what heat naturally does. For small plates being held between seatings, or prepared components resting before final plating, that cupboard isn't theatre—it's essential.
