OUR PHILOSOPHY,
OUR LEITMOTIF:

Passion for Grilling ®

By bringing the added value that comes from the Firewood (charcoal) to the raw material, we obtain those flavours of yesterday, as well as a perfect texture and juiciness.

By combining the functions of an oven and grill, we can work at high temperatures, sealing the product, smoking and grilling at the same time. These results are unique, and make the JOSPER Charcoal Oven a piece of equipment that is also unique.

We have created three main sections covering all the options for using our Oven.
You will find work diagrams, recipes and lots of interesting information.

Traditional Method

The ideal way of working for all types of restaurants offering a la carte menus and set meals, working with the raw materials, with the minimum of handling, while enhancing the food value using an ancient technique.
All kinds of food can be cooked as required, either directly on the grill or using our cookware, such as seafood, eggs, rice, etc.


PRODUCT >> JOSPER >> PRESENTATION

See video: T-Bone (Chuleton)
See video: Grilled asparagus
See video: Wild sea bream on the Josper


PRODUCT >> COOKWARE >> JOSPER >> PRESENTATION

See video: Mussels on the Josper
See video: Boletus Edulis (with scrambled eggs)
See video: Hake with young eel

Sous-Vide

By combining this cooking technique with the JOSPER Charcoal Oven, you can achieve amazing results with all kinds of products.
This combination of cooking techniques allows us to reach two large groups in the restaurant industry: Caterings / Events and Haute Cuisine.

Catering / Events

Tradition in large volumes / events and production kitchens. We suggest several examples with diagrams of possible applications:


SEAR IN THE JOSPER >> COOL DOWN >> PACK – COOK (BAIN MARIE) >> COOL >> REGENERATE

TIP: Searing the product in the Josper provides the perfect opportunity to use any kind of wood chips. This process will add a different aroma to your food.


PACK – COOK (BAIN MARIE) >> COOL DOWN >> FINISHING IN THE JOSPER

Haute Cuisine

You can achieve unique creations by combining the traditional flavour of the grill with the latest techniques in the restaurant world. The perfect balance between tradition and technology.


SEAR IN THE JOSPER >> COOL DOW >> PACK / COOK (BAIN MARIE) >> COOL DOWN >> REGENERATE

TIP: Searing the product in the Josper provides the perfect opportunity to use any kind of wood chips. This process will add a different aroma to your food.


PACK / COOK (BAIN MARIE) >> COOL DOWN >> FINISHING IN THE JOSPER

See video: Leeks recipe, St. Betty – Shane Osborn (minute 2:50)

Garnishes

Finally, a very interesting section. This involves doing a mise en place job in the JOSPER Oven that shows the fundamental qualities of the grill in various products so that when the time comes for service, the JOSPER can be used for products made using the traditional method.


PRODUCT >> COOKWARE >> JOSPER >> COOL DOWN >> REGENERATE >> PRESENTATION

See video: Vegetables on the Josper
See video: Roasted vegetables (escalivada)
See video: Nachos on the Josper