Key points at a glance
- An Ocakbaşı is an open grill station in the dining room where guests sit directly at the grill.
- The location depends above all on the route the extract air takes to the outside.
- Charcoal requires an extraction system from a specialist contractor, clearance from combustible building components and a CO alarm.
- The building control authority, the district chimney sweep (Bezirksschornsteinfeger) and the emissions control authority should be consulted before building.
What an Ocakbaşı is
In Turkish, Ocakbaşı means roughly “at the hearth”. It refers to an open grill station in the dining room. Guests sit at a counter directly around the grill and watch the grill master at work.
Above the grill hangs a hood that captures smoke and fumes. Between the embers and the guests, safety glass protects against heat and flames.
For planning, this means the Ocakbaşı is a piece of furniture, a workstation and a fireplace all at once. It therefore belongs in the floor plan from the outset, not just in the furnishing stage. More on this in the guide Planning a restaurant kitchen.
Size and position in the room
In addition to the appliance itself, there are the seats at the counter, the grill master's workstation and the routes for service and charcoal. The four standard models of The Ocakbaşı serve as a guide. Custom sizes are possible.
| Grill width | Overall dimensions (W × D × H) and output |
|---|---|
| 800 mm | 1500 × 1300 × 1600 mm, approx. 22 kW |
| 1000 mm | 2000 × 1300 × 1600 mm, approx. 28 kW |
| 1500 mm | 2500 × 1300 × 1600 mm, approx. 41 kW |
| 2000 mm | 3000 × 1300 × 1600 mm, approx. 55 kW |
The output is a calculated guide value for a fully loaded charcoal tray, not a measured value. It does not replace the design of the extraction system by a specialist contractor. The location is usually determined by the extraction: the shorter and straighter the duct route to the outside, the simpler the project.
Extraction, fire safety and carbon monoxide
Extraction
The hood sits directly above the grill. Charcoal produces smoke, grease vapour and sparks. The BGN practical guide therefore requires flame-arresting aerosol separators and, as a rule, an extract duct that is separate from the other extraction systems. Sufficient supply air from outside is just as important. The system must be designed and installed by a qualified ventilation contractor. The basics are covered in the guide Extractor hoods: regulations.
Fire safety and clearances
The grill stands on a level, fireproof surface. For The Ocakbaşı, a clearance of at least 40 cm from combustible building components, furniture and cladding applies, unless local regulations or the district chimney sweep require otherwise. The counter and cladding directly at the appliance must be made of non-combustible material. Grease in the hood and duct is a fire load and must be removed regularly.
Carbon monoxide
Burning charcoal produces carbon monoxide. The gas is colourless, odourless and toxic. The grill must not be operated without a working extraction system. The ventilation should keep running until the embers have gone out. We also recommend a CO alarm in the dining room.
Whom to ask before building
An indoor charcoal grill is subject to approval. Exactly what is required depends on the federal state, the building and the location, and must be clarified individually for each project. As a rule, three bodies are involved: the building control authority (use, fire safety, extract ducting on the building), the district chimney sweep (Bezirksschornsteinfeger; fireplace and flue route, acceptance before commissioning) and the authority responsible for emissions control (smoke and odour for the neighbourhood). Depending on the location, it may require discharge above roof level or extract air cleaning.
These six details help us with your enquiry. On request, we build the grill based on DIN 18852 and issue a certificate of conformity. Ventilation, gas and electrics are handled by specialist contractors, kitchen planning by Gastro Arena.
Questions about the Ocakbaşı
May a charcoal grill be operated in the dining room?
In principle yes, but only with the necessary permits and a suitable extraction system from a specialist contractor. Whether and under what conditions is decided case by case by the building control authority, the district chimney sweep and the emissions control authority.
Does the chimney sweep have to approve the grill?
You should assume so. Under building law, a charcoal grill in a restaurant can count as a fireplace. Speak to your district chimney sweep before building.
Do I need extract air cleaning?
That depends on the location. In densely built-up areas or where there are complaints about smoke and odour, the authority may require the extract air to be cleaned or routed differently. The ventilation designer clarifies the technology and sizing.
Are there alternatives to charcoal?
Yes. Instead of charcoal, the Ocakbaşı can also be built with a lava rock grill or a vapour grill for gas or electricity. This can simplify extraction and approval, but an extraction system and coordination with the authorities remain necessary.
Can I use the Ocakbaşı privately?
No. The Ocakbaşı is intended exclusively for commercial use.
This guide gives a general overview and does not replace professional or legal advice. More about the grill: The Ocakbaşı in stainless steel.
Sources and further information
- Charcoal grill installations indoors: safety and health protection (BGN, as of 01/2021, in German)
- Barbecuing with charcoal indoors is life-threatening (German Federal Institute for Risk Assessment)
- DIN EN 16282-6: Equipment for commercial kitchens, aerosol separators
- DIN 18852: Equipment for commercial kitchens, frying and grilling appliances, requirements and testing
As of October 2026. This information does not replace individual advice.
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Give us a brief description of your plans. We will advise you in person and prepare a quotation for you.