Kasai Medium Long Konro Skewer Grill SVT-16192

The Kasai Medium Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay-lined body within a stainless steel frame, it is intended for professional restaurant kitchens serving Japanese BBQ dishes — yakitori, kushiyaki, or any skewer-based service — as well as finishing work on proteins cooked sous vide or at lower temperatures.

The clay lining is central to how this grill performs in service. It retains and reflects heat back into the cooking zone, which means the charcoal burns longer and more efficiently than in a conventional metal grill. In practice, this reduces how often the charcoal needs topping up during a busy session, and the concentrated heat allows the high surface temperatures needed to caramelise and sear without imparting off-flavours from the fuel. It is a grill that rewards operators who understand charcoal cookery and want repeatable results.

Key practical features include:

• Six stainless-handled skewers included, fitting directly into the integrated rack frame
• 360-degree skewer rotation without lifting from the grill, supporting even cooking and faster throughput
• Clay construction optimises heat retention and extends charcoal burn time
• Stainless steel outer body supports kitchen hygiene standards and durability in daily use
• Compact enough to position on a pass, counter, or dedicated charcoal cooking station

Because this is a charcoal appliance, ventilation is a serious consideration. It must be used beneath a suitable extraction canopy rated for solid-fuel cooking — standard gas or electric extraction canopies are not always certified for charcoal. Operators should confirm their canopy rating with their ventilation supplier before installation. The grill is a freestanding counter-top unit and does not require any electrical or gas connection, but it does need a stable, heat-resistant surface and clear access for ash management. At 14.2kg it is manageable for two people to position.

This model is well suited to restaurants with a defined skewer or yakitori menu, food operations at events or supper clubs, and kitchens looking to add a live-fire element to the pass. It is sized for small-to-medium covers rather than high-volume continuous service — kitchens with significantly larger throughput or a broader charcoal menu may find a larger or more output-focused model is a better match.

If you are weighing this up against the demands of your menu and service volume, the team are happy to talk through whether this model is the right fit.