KOPA Grilling Solutions, the specialists in charcoal ovens, has launched the KOPA FirePlace, a self-contained modular cooking platform that gives foodservice consultants and end users the ability to design a bespoke cooking station that can be adapted to accommodate multiple cooking styles on a daily basis.

Fully customizable, KOPA FirePlace enables customers to create the perfect cooking station from a range of cooking equipment, from flat grills to rotisseries, pizza ovens to smokers, and swap in/out different equipment as needed to adapt to changing menus.

Customers can choose from a complete suite of KOPA products, from the Japanese-style Robata multi-level/multi zone charcoal grills, to its popular Argentine-style Parilla grills with its impressive chain and wheel structure. Each station can also accommodate different fuel types, including charcoal and wood, and ancillary equipment including heated or refrigeration drawers and storage cabinets.

First previewed at Horeca in 2020 and now formally available, KOPA FirePlace cooking stations can be built in all shapes and sizes depending on customer need. It allows users and foodservice consultants to design into new spaces, or to be retrofitted into an existing kitchen.

The platform is also designed such that its back and side walls have built in fire bricks, so that no expensive building or installation works are required to ensure global fire safety compliance.

Miran Stirn, Managing Director of KOPA Grilling Solutions, says that flexibility is key: “Our mission is to create memorable dining experiences, but it is also to create memorable cooking experiences for those who use our equipment.

“By being modular, chefs can set up the cooking station quickly and easily to accommodate different menus on different days and move with the trends. And while we have typical sizes, and use standard materials, principally stainless steel to ensure product quality, our key differentiator is that everything we build can be bespoke.

“It is anchored to a core belief that a consultant should be able to imagine a kitchen and we design our equipment around them, and not the other way around.”