Kasai Medium Long Konro Grill with Heat Mat SVT-16180

The Kasai Medium Long konro is a UK-designed and manufactured charcoal grill built around traditional Japanese hibachi-style cooking. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, producing the sustained, intense heat needed for grilling meats, fish, and vegetables over binchotan or hardwood charcoal. This model includes a stainless steel outer frame and a vermiculite heat mat to protect the surface beneath the grill during use.

In a professional kitchen environment, the clay body's insulative properties mean the charcoal burns longer and more consistently than it would in a conventional steel grill, which reduces the frequency of adding fuel during a service. The grill reaches temperatures that allow proper searing — useful both for primary cooking and for finishing sous vide or pre-prepared proteins before plating. The stainless steel frame gives the unit structural integrity and makes it practical to move and position between services.

From an operational standpoint, the key advantages are:

• Sustained high heat from charcoal without frequent fuel replenishment
• Clay construction imparts no additional aromas to delicate fish or meat
• Compact footprint suits pass-side finishing or tableside service
• Included heat mat provides a degree of surface protection on prep counters
• Stainless steel frame is robust and straightforward to wipe down

Because this is a charcoal-burning appliance, ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. Most operators position it beneath a canopy extract or use it in an open kitchen where airflow is controlled. At 17.15kg with the frame, it is manageable to reposition but not a lightweight piece. It is not connected to any electrical, gas, or water supply, which simplifies placement considerably.

This model is well suited to restaurants running a Japanese BBQ menu, yakitori-style concepts, or any operation where charcoal-finished dishes feature regularly. It will comfortably serve a section rather than a full brigade — for higher-volume sites cooking at scale, a larger format unit may be worth considering. Equally, for occasional or lower-frequency use, a shorter model in the same range may be a more proportionate choice.

If you are unsure whether this size is right for your service style or have questions about safe placement in your kitchen, the team is happy to talk it through with you.