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"I had the privilege of being invited by Jose Gomez to come and test out his inferno charcoal oven when he first launched, and what fun it was! The ovens are of an impeccable standard, and I especially loved the funky bright red one and let's face it, food just tastes so much better when cooked over an open flame... or in this case, a closed, temperature controlled flame. I just love inferno ovens!"
Jason Whitehead
Celebrity Chef
(South Africa)
"I had the privilege to test Inferno Charcoal Oven during their pre launch with amazing results of my bbq pork - the flame is easy to control and smoky flavours is subtlety and I recommend to all kitchen to use it!"
Lai Kuan Geo
Owner at KUAN KITCHEN CLUB
(South Africa)
"An Inferno charcoal oven is a must for any serious chef in today's competitive world. This oven will definitely give you an advantage over your competitors. The closed combustion system locks in all the flavours of "braaiing" whilst the craftmanship in the manufacturing of this oven is far beyond industry standards."
David Stefan Jamneck
Owner at Pocoloco Eatery
George (South Africa)
"Spectacular, I have tried several meats, made in the inferno oven and I can only say, SPECTACULAR."
Christo Nortier
Head Chef at Proud Mary Restaurant
Johannesburg (South Africa)
"I’m a massive fan of the Inferno wood fired ovens. Not only is it the on trend way of cooking these days but it’s seldom that you get to work on a locally crafted piece of equipment that is as good, if not better than those being produced in Europe."
Pete Goffe - Wood
Masterchef Judge
(South Africa)
"Great oven, amazing for roasting, Baking pizzas, grilling steaks and smoking. Everything you cook can be done in just minutes. Unique smoky flavor combining wood and charcoal. I have even successfully baked desserts."
Justine Suntah
Head Chef at Salt Yard Restaurant
Cape Town (South Africa)
"What I enjoyed most from cooking with the Inferno Charcoal oven, was its ability to retain so much heat while utilizing such little charcoal, in terms of usability, I found it quite smooth and easy to operate. I worked with many other charcoal ovens before and to be quite honest they all operate quite similar but what stood out for me was the quality of craftsmanship put into the design of the Inferno oven."
Dion Vengatass
SA Culinary Olímpic Team
"Throughout my time as a Chef I’ve been using charcoal ovens in my kitchens. To say that I am a huge fan would be a massive understatement! The advantages of using coal ovens are endless. From grilling, baking, roast slow cooking, hot and cold smoke… there really is no limit to what you can do. The end result is that your food will always be jam packed with big flavors. I’ve had the privilege to cook with the Inferno charcoal oven and I am constantly blown away by the results each time. This product is impressive to say the least, and has been modernized in the simplest ways to enhance all angles needed for an efficient kitchen, from a maintaining, operational and cleaning point of view. In my opinion the Inferno is an intelligently designed Coal oven as every detail was taken into consideration during the design phase. From the sleek & sexy exterior, to the controlling of the temperature, the easy assessable grilling racks, the super quick & effortless cleaning… In Short, you cannot go wrong with this magnificent Machine!"
Jessica Sutcliffe
Executive Chef AC Marriott Hotel
Cape Town (South Africa)
"We bought 2 x Inferno XL ovens for The Square Restaurant in Clarens. I was surprised of the versatility of the ovens. We can prepare 80% of our menu in the inferno ovens. Products have an unique taste and ovens are easy to operate and at a huge saving in comparison with electricity or gas. Inferno ovens play a very important role in our kitchen and our menu is built around this unique ovens."
Tinus Sadie
Owner at The Square Restaurant
Clarens (Free State) - South Africa
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