Kasai Medium Long Konro Robata Charcoal Grill SVT-16186

The Kasai Medium Long Konro is a Japanese-style charcoal grill built around a natural clay construction that is distinct from conventional metal grills. The clay body retains and reflects heat back toward the cooking surface, which means charcoal burns more efficiently and consistently than it would in a standard grill — reducing the frequency of refuelling during service. A stainless steel outer casing keeps the unit robust enough for regular professional use, and at 17.15kg it is portable enough to be repositioned between services or moved between indoor and outdoor settings where ventilation permits.

In a kitchen environment, the konro's heat characteristics are particularly useful for high-temperature finishing work — locking in natural flavours on proteins and fish without the grill imparting unwanted aromas from synthetic materials. It is commonly used alongside sous vide preparation, where a short pass over the konro adds the surface texture and char that other cooking methods cannot replicate. The clay construction also helps maintain consistent temperatures across longer service periods, which matters when the grill is being used continuously rather than intermittently.

The Robata rack included in this edition extends the grill's practical range considerably. Where a standard konro typically handles small quantities at a time, the Robata configuration allows operators to cook a broader spread of ingredients simultaneously — making it a more viable centrepiece for a robata-style menu rather than a finishing tool only. The rack fits without additional fittings, so integration into an existing setup is straightforward.

• Clay construction improves heat retention and reduces charcoal consumption during service
• Suitable for grilling proteins, fish, and vegetables as well as high-temperature finishing work
• Robata rack increases throughput without requiring additional equipment
• Stainless steel outer casing supports durability in a professional kitchen environment
• Portable format allows flexible positioning between service periods

Because the konro relies on charcoal, ventilation is a practical prerequisite — this grill is not suited to enclosed kitchens without adequate extraction, and operators should confirm compliance with local environmental health requirements before use. It is sized appropriately for smaller restaurant operations, izakayas, pop-up concepts, or as a supplementary station in larger kitchens. Sites needing significantly higher throughput across a full service may want to consider a larger or multi-unit configuration.

If you are unsure whether this model suits the volume or format of your operation, we are happy to talk through your setup before you commit to anything.