Kasai Medium Long Konro Grill 50/50 Plancha Edition SVT-16204

The Kasai Medium Long Konro Grill in the 50/50 Plancha Edition is a UK-manufactured charcoal hibachi-style grill built for traditional Japanese BBQ cooking in professional restaurant settings. The unit combines a natural clay-lined cooking chamber with a stainless steel outer frame, and includes a 50/50 split griddle plate that gives you both open-grate grilling and flat-surface searing on the same unit.

The clay lining is central to how this grill performs. It retains and reflects heat back up into the cooking zone, which means the charcoal burns more efficiently and for longer than in a conventional steel or cast-iron grill. In a service environment, that translates to fewer interruptions to add fuel and more consistent heat across the cooking surface. The design supports the high surface temperatures needed for proper Maillard browning on meats and fish, and also works well for finishing sous vide-cooked dishes where a fast, high-heat sear is needed without prolonged cooking.

Practical advantages for kitchen operators include:

• 50/50 plancha plate maximises surface contact for searing and crust development
• Clay chamber retains heat efficiently, reducing charcoal consumption during service
• Stainless steel frame is robust and straightforward to wipe down between covers
• Suitable for meats, fish, vegetables, and finishing dishes tableside or in an open kitchen
• Designed and manufactured in the UK to consistent dimensional standards

This is a charcoal-burning unit, so ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. It is best positioned under a canopy or hood, or used in an outdoor or semi-outdoor setting where local extraction codes permit. The unit weighs just under 16kg, which makes it manageable for repositioning, but it should be placed on a stable, heat-resistant surface. No electrical or gas connection is required.

This model is well suited to restaurants running Japanese BBQ concepts, izakayas, or any kitchen where charcoal-grilled dishes are a core part of the menu. It is proportioned for stations serving up to around eight covers at a time. If your service volumes are higher or you are running a dedicated robata or yakitori programme, it is worth looking at larger or higher-capacity formats within the range.

If you are unsure whether this format fits your kitchen layout or service style, the team is happy to talk through the options before you commit.