Harrison Professional

Putting the chef in control of the fire

Famous for our innovation in marrying high performance with iconic design, Harrison Charcoal Ovens continue to evolve. Ever since the launch of the Harrison ‘S’ in 2015, our Charcoal Ovens have become the most aspirational appliances on the professional market.

Due to the ever-changing demands of the professional kitchen, we at Harrison do not stop exploring ways in which to contain fire, control it and deliver the Harrison cooking experience in a way that puts the chef in control.

In order to maximise the potential of charcoal cooking, the development of our ovens uses clever engineering as a way to channel the heat into ingredients in a multitude of ways to create exceptional flavour and moisture retention.

Meanwhile, the considered insulation enables the ovens to minimise their impact on the kitchen environment and keep it a pleasant place to work.

Robust enough to withstand the most challenging professional kitchens, the Harrison Professional range has something for every creative chef and helps to deliver fast, seamless service and exceptional cuisine.

An introduction to Harrison Ovens

by founder Daniel Thumwood

The advantages of a Harrison oven

  • Effective insulation keeps the heat in the chamber
  • High cooking temperatures enable high output
  • Extreme fuel efficiency saves money
  • Super fast cooking times for efficient service
  • A minimal kitchen footprint with no compromise on power

The Harrison ‘S’

The original Harrison charcoal oven

The top choice for the small to medium-sized professional kitchen or larger restaurants that only use a charcoal oven for part of their menu.

From £6,375 £7,650 inc. VAT

View the Harrison ‘S’

The Harrison Icon

Incredible versatility – the ability to cook at two different temperatures

The Icon has double the capacity of the Harrison ‘S’, but still retains the original kitchen footprint of 600mm × 600mm

From £9,250 £11,100 inc. VAT

View the Harrison Icon

Tasting dinner dishes, there’s grilled runner beans with whipped feta, lamb khingali with turmeric yoghurt and pulled goat on rice filo cake. And the hero is the Harrison Oven, which makes everything taste deep and a bit smoky.

Yotam Ottolenghi , Chef, Restaurateur (Ottolenghi London), Food Writer (The Guardian)

Used in the restaurants of culinary innovators

  • Yotam Ottolenghi
    Yotam Ottolenghi, Ottolenghi Spitalfields, London
  • Richard Corrigan
    Richard Corrigan, Corrigan’s of Mayfair, London
    and Virginia Park Lodge, Ireland
  • Jason Atherton
    Jason Atherton, Berner’s Tavern, London
  • Neil Rankin
    Neil Rankin, Temper Restaurants, London

Book a Demonstration

We offer a live online demo via Zoom exclusively to our professional clients. We do this from our demo kitchen and can tailor it to cover whatever you are particularly interested in seeing.

Unfortunately, food cannot be tasted, but it does give clients a good idea of cooking speed and heat/moisture retention. It’s also a great way of firing lots of questions at us. Alternatively, you can visit us at our demo kitchen in Kent.

To book a demonstration, please fill in your details belowon the right and we will contact you to arrange a convenient time. Alternatively, call us on +44 (0)203 858 0568.