INSTRUCTION MANUAL
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ENGLISH
1. Thermometer:
Instrument that indicates the temperature
inside the oven. The temperature reading is taken at the
same point as its location and its range is from 0°C to 500°C.
2. Door handle:
Thermally insulated which allows the door to
be opened safely.
3. Door:
Element that allows us to close the whole space.
4. Ash drawer:
Drawer that collects the charcoal ashes and at
the same time allows us to regulate the oxygen intake.
5. Cap:
Filters, cools and reduces the rate of the air flow.
6. Firebreak:
Safety element that allows us to prevent sparks
produced by the fire from getting outside, decreasing their
temperature and speed.
2. Description of oven
Cooking over embers was one of the first cooking techniques in hu-
man history. Wood and other plant-based combustible materials
served as a source of heat for cooking food using skewers or other
primitive cooking utensils.
Despite the advance of history, this type of cooking has continued
over time and has been passed down to us primarily through the use
of open grills. Those known as barbecues are based on the same prin-
ciple as in the origins of cooking: the cooking of food by proximity to a
heat source of plant origin, namely charcoal embers.
Closed grills offer us the possibility of being able to cook food using
the same ancestral technique but in an enclosed space. By controlling
the airflow entering the oven we can control the cooking temperatu-
re, as well as the concentration of smoke inside the oven which allows
us to control the smoking of the food in order to give it a very charac-
teristic taste and aroma. In general, a closed grill allows us to grill in a
much cleaner and more controlled manner than an open grill.
Pujadas charcoal ovens can be used both outdoors and within a kit-
chen, as long as they are installed under a smoke extractor hood and
the safety distances due to the radiation of heat are respected.
CASTELLANO
2.1. Components of the Pujadas Charcoal Oven
7. Vent regulator:
It allows us to control the outlet of smoke at all
times and, with its five positions, allows us to adjust the internal
temperature.
8. Smoke outlet:
Extraction tube, 15 cm in diameter, that allows
the smoke created inside to escape and be channelled into the
extraction system.
9. Grill rack:
Made from stainless steel rods, it is the component on
which the ingredients are cooked.
10. Hopper grill:
Area where the charcoal is placed with a design that
allows the supply of oxygen.
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