An HMD (Heat Management Device), also called a kaloud, is a metal heat-control device placed on the bowl instead of foil, covering the charcoal. It regulates airflow and heat distribution. Here’s how it works.
How an HMD works
The kaloud covers the charcoal with a lid that has holes and a vent. By adjusting the vent, you control airflow:
- Open — more heat.
- Closed — less heat, the charcoal smoulders slower.
Heat spreads across the bowl more evenly than under foil.
Why you need it
- Saves charcoal — consumption drops 20–30% through burn control.
- Stable flavour — less overheating and bitterness.
- Convenience — no piercing foil or constant adjusting.
- Cleanliness — the charcoal is enclosed, less ash in the bowl.
HMD vs foil
| Criterion | HMD (kaloud) | Foil |
|---|---|---|
| Heat control | Precise | Approximate |
| Charcoal use | Lower | Higher |
| Start cost | Higher | Lower |
| For a venue | Yes | Rarely |
How much charcoal
Usually 3 cubes of 25 mm in the kaloud, then regulate with the vent. For large bowls, 26–27 mm works. On calculating consumption, see Coconut charcoal for HoReCa.
Takeaway
An HMD gives heat control, saves charcoal and stabilises flavour — the standard for a venue. It works great with IZZY COCO coconut charcoal. Contact us for wholesale.