AM GROUP
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ROASTERS professional charcoal grills
Professional Charcoal Equipment

ROASTERS

Fire is the ingredient.

Professional charcoal grills, rotisserie rigs, and charcoal ovens built for kitchens that refuse to fake it. Real coal. Real smoke. Real heat.

AM Group Asia is the authorized Philippine distributor of ROASTERS. Equipment selection, delivery, and technical support — from Manila to Mindanao.

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What charcoal does that gas never will

900°C

Charcoal Burn Temperature

Lump charcoal burns hotter than gas burners can reach — producing the dry, radiant heat that chars meat surfaces and locks in juices rather than steaming them.

Maillard

The Reaction You're Cooking For

The crust. The colour. The flavour. Maillard browning only happens above 140°C at the surface — charcoal gets you there faster, harder, and more evenly than any alternative.

Smoke

Flavour No Additive Replaces

Combustion volatiles from natural charcoal penetrate the meat surface during cooking, creating flavour compounds that liquid smoke and gas burners simply cannot replicate.

Why AM Group

The equipment.
The people behind it.

As the authorized Philippine distributor of ROASTERS, AM Group Asia handles equipment selection, delivery, and installation — so your kitchen is firing from day one.

Every unit comes with local warranty, genuine parts access, and a technical team that has been serving the Philippine HoReCa industry since 2015.

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900°C

Max coal temperature

2015

AM Group established

Coal

Only heat source used

PH

Authorized distributor

The Equipment

Three ways to cook
with fire.

Each platform is built around a different relationship with coal and heat. Direct. Rotating. Enclosed. The fire is always the same — what changes is how you use it.

ROASTERS Charcoal Grill

Coal to grate. Nothing in between.

Charcoal Grill

Charcoal Grill

ROASTERS

When lump charcoal reaches temperature, it throws radiant heat upward at close to 900°C — a kind of energy that gas burners are physically incapable of producing. The ROASTERS charcoal grill puts that heat directly under a cast-iron grate, and puts your product directly on that grate. There is no element, no ceramic diffuser, no infrared plate standing between the coal and the meat. What you get is a crust that forms in seconds, a smoke ring that develops through the cook, and a flavour that only direct coal fire produces. This is the oldest cooking method in the world, built into a professional platform that can run service for hours.

Lump charcoal burns at up to 900°C — roughly 250°C hotter than most commercial gas burners at full output.

Radiant coal heat triggers Maillard browning faster and deeper than convective gas heat, producing a crust that forms from the inside of the surface outward.

Coal smoke deposits guaiacol and syringol compounds on the meat during cooking — the specific molecules responsible for the flavour diners describe as "real grill."

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ROASTERS Rotisserie / Spit Roaster

Turning over fire since before written record.

Rotisserie

Rotisserie / Spit Roaster

ROASTERS

The rotisserie is not a modern technique. It is the oldest form of controlled cooking — an animal suspended over fire, rotating so that every surface faces the heat in turn. The ROASTERS spit roaster does exactly that, powered by lump charcoal and a motorised drive that turns the load steadily through the cook. As the meat rotates, the outer layer renders, bastes itself in its own fat and juices, and returns to face the fire again. The cycle repeats for as long as the cook requires. What emerges has a crackling exterior, a self-basted interior, and a depth of smoke flavour that closed-oven roasting cannot achieve. For lechon, whole birds, or lamb — this is the method.

As the meat rotates, fat and juices that render off redistribute over the entire surface before dripping onto the coals below, creating basting smoke from the meat's own drippings.

Indirect charcoal heat allows cooks that run for hours without charring — the coal sits to the side or below while the rotation keeps every surface evenly exposed.

Whole animals cooked on a spit over coal develop crispier skin than any oven method because the rotating surface dries evenly rather than steaming in its own moisture.

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ROASTERS Charcoal Oven

Sealed chamber. Everything inside tastes of fire.

Charcoal Oven

Charcoal Oven

ROASTERS

A charcoal oven works differently from a grill or a rotisserie. The fire is enclosed. Heat builds in the chamber and wraps around the product from every angle — above, below, and from the walls. The smoke has nowhere to go except through and around whatever you are cooking. Breads develop a crust that no electric deck oven can replicate. Whole fish take on smoke at the bone. Roasts finish with a caramelised exterior and a smoke ring that runs deep. The ROASTERS charcoal oven is built to hold and manage that enclosed fire through a full service — stable temperatures, controlled draw, and a chamber that retains heat long after the coal has peaked. It is what an oven was before electricity made fire optional.

An enclosed charcoal chamber combines radiant heat from the coals, convective heat from air circulating the chamber, and conductive heat from the refractory floor — all three simultaneously.

Smoke concentration inside a closed oven is far higher than on an open grill — the product absorbs smoke compounds continuously for the entire duration of the cook.

Refractory-lined walls retain heat and continue cooking at temperature even as the active coal bed reduces — a thermal mass that electric ovens simply cannot replicate.

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For Philippine pricing and equipment selection — contact AM Group Asia.

The ROASTERS philosophy

Some things shouldn't
be made easier.

Gas is convenient. Electricity is consistent. But neither of them smells like anything, and neither of them produces a crust that makes people stop mid-conversation. Charcoal is harder to manage, slower to light, and impossible to standardise across every cook — and that's exactly why the food it produces cannot be replicated by anything else.

ROASTERS equipment is built for kitchens that have made that choice — and need professional-grade tools to execute it at volume, consistently, and safely.

Get in touch

Tell us how you cook.
We'll find the right fire.

Our team can match the right ROASTERS platform to your menu, service volume, and kitchen setup — then handle delivery and installation anywhere in the Philippines.

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