Kasai Extra Long Konro Grill Skewer Edition SVT-16194

The Kasai Extra Long Konro is a charcoal grill designed and built in the UK, drawing on the traditional Japanese konro and hibachi format. At just under a metre wide, it is one of the larger bench-top charcoal grills available in this style, and the skewer edition includes a rack and twelve stainless-handled skewers to support continuous yakitori-style cooking. The construction uses a natural clay lining rather than bare stainless throughout, which is central to how the unit performs.

In a commercial setting, the clay lining makes a practical difference. It retains and reflects heat back towards the fuel and food rather than dissipating it, which means charcoal burns more efficiently and for longer before needing to be replenished. During a busy service, this translates to fewer interruptions to re-fuel and more consistent cooking temperatures across the grate. The grill is capable of reaching the high searing temperatures required for direct charcoal cookery, which helps lock in natural flavours without the unit itself imparting unwanted aromas — an important consideration when cooking delicate fish or marinated meats.

The skewer rack allows food to be rotated a full 360 degrees without lifting items off the grill, which keeps service flowing and reduces the risk of losing product. It suits a range of ingredients — meat, fish, vegetables, and cheese all work well. Some operators also use this format to finish sous vide-cooked proteins with charcoal-kissed colour and aroma.

• Efficient charcoal consumption due to heat-retaining clay construction
• Consistent high-heat output suited to live-fire service stations
• Full 360-degree skewer rotation without removing food from the heat
• Versatile across meat, fish, vegetables, and finishing applications
• Stainless steel finish is practical for professional kitchen environments

At just under 30kg, the unit is substantial. It sits on a bench or pass and will need a stable, heat-resistant surface. There is no gas or electrical connection — this is a pure charcoal grill, so ventilation and extraction arrangements need to be appropriate for open-flame cooking. Operators should confirm with their kitchen manager or health and safety advisor that charcoal use is permitted in the space and that extraction is adequate. The grill is not designed for enclosed or poorly ventilated areas.

This model suits restaurants running a dedicated yakitori, robata, or live-fire section where the grill is in continuous use during service. The extra-long format is well suited to venues cooking for eight to ten covers simultaneously. Smaller operations or those needing occasional use rather than high-throughput service may find a more compact konro format more practical, while sites running very high volumes may want to consider a wider or multi-unit setup.

If you are planning a live-fire station or are unsure whether this format suits your service style and kitchen layout, the team is happy to talk it through before you order.