The mangal is the most widely used barbecue in the former Soviet Union, Turkey and the Middle East. The idea is simple: a charcoal trough deeper than the barbecues we are used to, with no fixed grill. The skewers rest directly on its edges, above the embers. The meat cooks at a distance, over a gentle, steady heat, rather than in contact with the flames.
It is mostly used with long skewers, but also works with a removable grill.
From Russian mangals to French ones
Our first mangals came from Russia. We had tested them many times, with friends and family, before offering them for sale.
Over time, two problems emerged. Bringing them in became more and more complicated, mainly for logistical reasons. And some parts showed signs of rust, which we could not send back to the manufacturer for the same reasons.
So we decided to have our mangal models made in France.
Designed in Russia, made in France
The plans were drawn up in Russia, under our supervision, by an engineer who designs metal structures for a living: Anton's brother. Our mangals keep the know-how of their country of origin.
They are made in the Grenoble area. As so often at Madacha, we relied on our personal and professional network, working with people whose work we know.
Why make them in France
A much shorter journey. Metal is heavy: 200 mangals fill 5 pallets and weigh nearly 2 tonnes. Made near Grenoble, our mangals travel about 100 km to reach us, instead of 4,000 km.
We estimated the emissions from this transport using online calculators:
|
Route |
Distance |
Estimated emissions per batch of 200 mangals |
|---|---|---|
|
From Russia |
about 4,000 km |
1.316 t CO₂ |
|
From the Grenoble area |
about 100 km |
0.025 t CO₂ |
These figures cover transport only, not manufacturing.
Production we can follow closely. Anton and I have always worked in industry, notably for the automotive and rail sectors, where production standards are very strict. Being close to the workshop meant we could check every step of the process with our partner.
Short lead times. Less than two months passed between our first contact with our partner and the delivery of the first batch to Madacha, including the first validation unit. For this kind of project, that is fast, and the credit goes to our partner.
The same mangal, closer to home
Our mangals keep their original design, with production we can follow and parts we can have reworked if needed.
Frequently asked questions
What is a mangal? A charcoal barbecue widely used in the former Soviet Union, Turkey and the Middle East. Its trough is deeper than a standard barbecue's, and the skewers rest on its edges, above the embers.
How is it different from a standard barbecue? The meat cooks further from the charcoal, over gentle embers, with no contact with the flames. A mangal is mostly used with long skewers.
Where are Madacha mangals made? In the Grenoble area, France, from plans drawn up in Russia by an engineer specialising in metal structures.
Why not import them from Russia any more? Shipping had become too complicated, and we could not send defective parts back to the manufacturer. Making them in France also cuts the journey from 4,000 km to about 100 km.