Grilled Fish Oven
Cookeryaki grilled fish ovens help grilled fish restaurants turn tables faster. Temperature is set digitally, and a fish is ready in 6 to 8 minutes.
The chamber runs at about 420°C and needs no preheating. The double-deck 8-bay oven turns out up to 60 fish an hour, and a custom UFO-shaped round model can cook up to 16 fish at once.
Fish ovens suit grilled fish restaurants, Sichuan and Chongqing style fish houses, seafood restaurants, barbecue and late-night food venues, and hotel kitchens that keep grilled fish on a fixed menu. Tabletop models go into small kitchens and stalls short on space, cabinet models save floor area and add storage under the oven, and double-deck models carry the highest output for busy rooms.
The two sets of elements in a bay work on separate settings. The skin side runs at lower power so the skin colours evenly without burning, and the belly side runs higher so the meat comes out crisp outside and tender inside. Because heat arrives from both sides at once, the fish is never turned during cooking.
Each fish stands upright in its own bay, so oil and juices run down the sides instead of dripping onto the heating elements, which is where most of the smoke in flat cooking comes from. There is no open flame, and with fume purification built into the unit, the oven gives off far less smoke than flat cooking.
The shell is a double steel layer with fireproof cement and insulation wool between the panels. The chamber runs hot while the outer surface stays around 70°C, so staff working beside the oven are not leaning against a hot box, and the interior wipes clean between rounds.
Dimensions and shapes can be customized, including rectangular, round and other shapes. Voltage and power are built to the destination market, so the same oven can be configured for different countries. Every unit is made in our own factory in Huai'an, Jiangsu, and comes with a one-year warranty for quality-related issues and long-term maintenance support.