Focal point: kitchen

The fire at the centre

The kitchen has always had a special attraction for people, it is a place of encounters, of stimulating smells and shared meals, of conversation and warmth. Celebrations usually begin and end in the kitchen. It is the cosy atmosphere and the fascination of the fire that originally brought people together around the hearth.

A special energy was and is always felt around the preparation of food. This is why the kitchen also plays an important role architecturally and, as an open-plan kitchen-diner, probably best reflects its archaic character. In order to bring fire back into this living area, wood-burning cookers are increasingly finding their way back into our modern living environment.

Sustainable heating and cooking

Using a wood-burning stove with a hob offers the opportunity to utilise heat in two ways: In addition to the unique fire experience and the pleasant radiant heat, all dishes can be prepared at the same time.

MOKA is equipped with an enamelled cast-iron hotplate with drip tray and opens up a wide range of cooking processes - from warming up and keeping warm to roasting, braising and cooking. The advantages of the hotplate lie in its

• heat resistance
• scratch resistance
• even heat distribution
• and durability.

With a little sensitivity and practice, the temperature of the hob can be adjusted for different purposes. It depends on the following parameters:

• Combustion air: The more air that reaches the flames, the hotter the fire. Restricting the supply air results in lower temperatures over a longer period of time, as the wood does not burn as quickly, and is suitable for simmering, for example. For searing, on the other hand, it is advisable to increase the air supply for a short time. With the MOKA, the air supply is regulated easily and conveniently using a lever on the top side of the rear panel.
• Fuel supply: The higher the fuel quantity, the hotter the oven will be. Adding more wood therefore results in higher hob temperatures*.
• Type of fuel: The burning properties of different types of wood also vary. Hardwoods such as beech or oak are particularly suitable for cooking. They provide even, stable and long-lasting heat and reach high temperatures.

Contemporary look, state-of-the-art technology

MOKA has two different flue pipe connections - top and rear. With a height of 93 cm, the stove corresponds to the usual working height in kitchens. It is available with three different side claddings: with a black steel casing and porcelain stoneware in wood slat or stone grey decor. With its elegant look, it clearly stands out from the rustic image of wood and table ovens and harmonises even with the most modern kitchens.

Advantages of MOKA at a glance:

• Compact design
• Enamelled cast-iron hob incl. drip groove
• Operation independent of ambient air
• RLS system
• Energy efficiency class A+
• Flue pipe connection at the top and rear (maximum cooking surface)
• Convenient one-hand control of the air supply
• Elegant side panelling
• Heat output 4-8 kW
• Air supply at the rear, optionally at the bottom

‘MOKA is sustainable, enjoyable cooking with wood. It combines the experience of warmth with original cooking, modern technology with genuine craftsmanship. An oven with added value.’ Rudolf Körber, RIKA Marketing and Sales

Tip:

Cast iron pots and pans are particularly suitable for cooking with wood-burning stoves, as they store and distribute heat evenly. They are also robust and can withstand very high temperatures.

Thin-walled cooking utensils should be avoided as they can warp or overheat quickly. Pots made of stainless steel or enamel are also suitable as long as they have a thick base plate.

*The maximum heat output of 8 kW must not be exceeded with MOKA.