FUNCTIONALITY AND EFFICIENCY
As it has a closed chamber, the Harrison utilises four methods of heat transference: radiation, convection, conduction and direct heat. These ovens don’t need electricity or gas and can work with any type of charcoal and many types of wood.
The temperature is controlled by an exterior handle that increases or decreases air-flow to the solid-fuel chamber from the lower vent. The immediate impact that has on the embers - and therefore the temperature - is exhilarating to see. As the top vent draws the air through the oven’s closed-chamber the temperature will build.
From a cold-start it takes roughly 30 minutes to get up to cooking temperatures of 250-300 degrees. After another 15 minutes or so, the walls of the chamber become 'charged', which means the Harrison is now using radiant heat, which can be retained for a whole service if required.
The Harrison is quick, easy, and clean to light using additive-free firelighters. The choice of wood or wood chips used will have a subtle but distinctive impact on flavour, and the same is true of the choice of charcoal too.
Charcoal and wood are organic, natural, non-toxic and more cost-effective than conventional-fuel ovens. The average consumption is 3Kg coal for a full food service (depending on the menu / covers etc). Harrison’s chamber has been designed to retain heat, which means it cooks 35% faster than an open charcoal grill and uses 40% less coal.
Charcoal is best for slow cooking, high temperature cooking and baking. Harrison recommend using 100% sustainable, finest quality, restaurant grade.
Briquettes are blocks of compressed charcoal, which can be used across baking, high and ultra-high temperature cooking, as they tend to last for longer periods of sustained, consistent temperature cooking. They are harder to light than standard charcoal.
Untreated, dry wood works well and can add subtle smoky notes to your cooking. Use for hot smoking, baking breads and pizzas. Try different kinds of wood, or wood soaked in aromatic liquids for creative flavour variations.
Wood chips are great for hot smoking and are available in several varieties, such as oak and beech. To add an infused-flavour, soak chips in a liquid flavour of your choice, then place in the oven to add smoky notes of your chosen wood or liquid to your cooking.
Wood dust smoulders and burns cool producing lots of smoke with very little heat. Use in a cold smoke generator to turn your Harrison Oven into the perfect cold smoker.
Inside the Harrison
The metal shelves inside the oven are as strong as the rest of the Harrison and hold their own weight when pulled out. They can be positioned at various heights to maximise the Harrison’s range of temperature capabilities and be cooked on directly for the most searing temperatures. Its exterior roof shares some of the heat of the inside and can be used for resting, warming or sauces.
When using your Harrison oven inside, it should be positioned under an extractor hood. Due to the nature of burning solid fuels, the minimum extraction rate will always be 750m3/hour or higher, therefore a standard, domestic extractor hood may not be sufficient. Before installing your oven, advice should be sought from an extraction expert as to your exact needs.
The extractor unit must vent outside and not recycle the air back into the room. The exact rate of extraction required will vary due to the dimension of the room, natural ventilation and airflow and any other equipment being used in the vicinity.
As with any solid-fuel burning device, a carbon-monoxide monitor should always be used in conjunction with an extraction hood.
|300°C+||Direct, conduction, radiation||Tomahawk steak, flat bread, pizza, pastel de nata|
|250°C+||Direct, conduction, convection, radiation||Charred asparagus, whole seabass, roast duck, shakshuka|
|150–200°C||Convection, radiation||Sourdough loaf, banana bread, steamed brocolli, grilled figs|
|100°C||Direct, convection, radiation||Beef bourginon, roast leg of lamb, ratatouille|
|80–90°C||Convection, radiation||Pulled pork, oxtail|
|10–15°C||Cold smoke generator||Cheese, fish, bacon, ham, garlic, fruit|
A Harrison Oven is a robust piece of kit that has been handmade, and therefore built to last a lifetime. Each oven comes with a 3 year warranty on parts and labour. As there are 64 components, care does need to be taken to maintain your Harrison and ensure the parts are able to function. You will find care instructions in the user manual.
Every Harrison oven comes with a full user manual. If you would like to see how to use a Harrison, [download the user guide] (4.7mb PDF).
|Model||Harrison ‘S’ / Harrison Classic|
|Description;||Solid fuel, closed chamber oven|
|Dimensions (W×H×D)||600mm × 600mm × 600mm|
|Purpose||Interior & exterior, solid fuel oven for domestic and commercial use.|
|Construction||Hand made, welded and bolted, high quality stainless steel and mild steel.|
|Firing Type||Charcoal, wood, wood chips.|
|Exhaust requirements||Under locally approved extraction hood, see HSE UK gov guidelines.|
|MEP ratings||Gas N/A, electric N/A, install under approved extraction hood.|
|Capacity||Effective cooking area: 340mm × 380mm × 440mm
Cooking racks (3 max) dimensions: 360mm × 430mm
|Accessories||Additional drip tray, cooking racks, cabinet, waterproof cover.|
|Safety||Dispose of hot ashes in approved metal container.
Use CO detector indoors.
Follow local Health and safety guidelines
|Special requirements||Always use extraction indoors.
Allow oven to cool before cleaning.
Reguarly clean ash from tray.
|Materials||304 grade stainless steel and CR4 DC01 steel.|