Kasai Medium Long Konro Grill Searing Edition SVT-16156

The Kasai Medium Long Konro Grill Searing Edition is a charcoal-burning hibachi-style grill, designed and manufactured in the UK. It is built around a natural clay construction that functions as an insulating chamber, reflecting heat back into the cooking area rather than allowing it to dissipate into the surrounding environment. The result is a grill that reaches and sustains high cooking temperatures while consuming less charcoal than a conventional open grill.

In a professional kitchen or restaurant setting, this behaviour has practical implications. Charcoal burns longer between refuels, which matters during extended service periods or when the grill is being used for continuous tableside cooking. The clay construction also means less radiated heat escaping laterally, which is relevant in tighter service environments. The grill is capable of reaching the intense surface temperatures required for true searing — locking in moisture and producing defined caramelisation on proteins without the need for additional fat or a separate pan.

The Searing Edition is configured specifically for grilling rather than skewering or plancha work. It includes a full-size stainless steel searing grate with 6mm bars that heat through properly and deliver consistent contact marks. This makes it well suited to:

• Steaks, tenderloins, and rib roasts requiring high direct heat
• Finishing sous vide or slow-cooked proteins to order
• Fish and vegetables where charcoal character and clean sear marks are part of the dish
• Tableside or open-kitchen theatre in restaurant dining environments

At 15.5kg and with a stainless steel frame, the unit is robust enough for regular professional use while remaining portable between positions. It is not connected to gas or electrical supplies, so placement is flexible — though adequate ventilation is essential whenever charcoal is burning indoors, and local regulations regarding open-flame cooking in enclosed spaces should be reviewed before use in a commercial kitchen. The grill is suited to operations cooking for moderate covers; for very high-volume continuous charcoal service, a larger or purpose-built robata setup may be more appropriate.

This model sits within a wider Kasai range that includes skewer, plancha, and robata configurations — the right format depends on your menu and service style. If you are unsure which version fits your operation, or whether a konro format suits your ventilation setup, the team is happy to talk it through with you before you commit.