Drawer menu
-
Cooking
-
Refrigeration
-
Food Preparation
-
Food Servery & Display
-
Beverage Machines
-
Warewashing & Laundry
-
Sinks, Tables & Storage
-
Kitchenware
-
Front of House
Kasai
Kasai Nano Pro Konro Robata Charcoal Grill SVT-16183
£479.00(£574.80 inc VAT)
Delivery Information
Price Match
The Kasai Nano Pro Konro Grill in Robata Edition is a compact charcoal grill designed for Japanese-style robata and hibachi cooking. Built in the UK from stainless steel with a natural clay lining, it is suited to professional kitchens looking to incorporate live-fire charcoal cookery into their menu — whether for grilling meats, fish, and vegetables directly, or for finishing dishes prepared using sous vide or other low-temperature methods.
The clay interior is central to how this grill performs. It retains and reflects heat efficiently, which means charcoal burns longer and more evenly than it would in a conventional metal grill. In a busy service environment, that translates to less time managing the fire and more consistent results across covers. The grill reaches the high temperatures needed to char and sear effectively, which is important for locking in flavour and achieving the surface texture that defines robata-style cooking.
The Robata rack expands the practical scope of the unit considerably. Rather than grilling one or two portions at a time, operators can use it to work across a broader section of the menu simultaneously. It fits directly onto the existing grill body without additional fixings, which keeps setup straightforward during service prep. Practical advantages worth noting include:
- Extended charcoal burn time due to superior clay heat retention
- High surface temperatures suitable for searing and charring
- Robata rack increases cooking capacity without adding footprint
- Stainless steel construction suited to commercial cleaning routines
- Compact form factor adaptable to counter, pass, or tableside use
At 374mm wide, this is a relatively compact unit and is best approached as a specialist cooking station rather than a primary grill for high-volume production. It will suit smaller restaurants, Japanese or fusion concepts, and kitchens where live-fire theatre at the pass or table forms part of the dining experience. For sites needing greater throughput, larger-format options in the range are worth considering.
No gas or electrical connection is required — the unit runs entirely on charcoal — but ventilation is an important consideration. Like all charcoal-burning equipment, it should only be used in a well-ventilated environment or under a suitable extraction canopy. Confirm with your kitchen ventilation specialist before positioning this unit on the line.
If you are weighing up whether this model suits your service style and kitchen layout, the team is happy to talk it through with you.
Frequently asked questions
Is the Kasai Nano Pro suitable for continuous use during a full restaurant service?
The clay construction is designed to retain heat efficiently over extended periods, and the charcoal burn time is meaningfully longer than in conventional metal grills. That said, this is a compact specialist unit best suited to a defined section of the menu rather than high-volume all-day production. For kitchens expecting heavy continuous throughput, a larger-format model in the range is likely a better fit.
What ventilation is required when using this grill in a commercial kitchen?
As a charcoal-burning appliance, this grill must be used in a properly ventilated environment. In a commercial kitchen setting, positioning beneath an appropriate extraction canopy is strongly advisable. We recommend confirming ventilation suitability with your kitchen ventilation specialist before finalising placement on the line.
Can the Robata rack be used with other Kasai grill models, or only the Nano Pro?
The Robata rack is designed to fit the Kasai Nano Pro grill and requires no additional fixings to attach. Kasai also produces other models with different accessories including skewer racks, planchas, and searing grates, so if you are building out a charcoal station with specific requirements it is worth discussing which configuration best suits your menu before ordering.
Size and weight
- Weight
- 10.1kg
- Dimensions
- 514(H) x 374(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Stainless Steel
- Warranty
- 1 Year Parts & Labour
£479.00(£574.80 inc VAT)
£479.00(£574.80 inc VAT)
The Kasai Nano Pro Konro Grill in Robata Edition is a compact charcoal grill designed for Japanese-style robata and hibachi cooking. Built in the UK from stainless steel with a natural clay lining, it is suited to professional kitchens looking to incorporate live-fire charcoal cookery into their menu — whether for grilling meats, fish, and vegetables directly, or for finishing dishes prepared using sous vide or other low-temperature methods.
The clay interior is central to how this grill performs. It retains and reflects heat efficiently, which means charcoal burns longer and more evenly than it would in a conventional metal grill. In a busy service environment, that translates to less time managing the fire and more consistent results across covers. The grill reaches the high temperatures needed to char and sear effectively, which is important for locking in flavour and achieving the surface texture that defines robata-style cooking.
The Robata rack expands the practical scope of the unit considerably. Rather than grilling one or two portions at a time, operators can use it to work across a broader section of the menu simultaneously. It fits directly onto the existing grill body without additional fixings, which keeps setup straightforward during service prep. Practical advantages worth noting include:
- Extended charcoal burn time due to superior clay heat retention
- High surface temperatures suitable for searing and charring
- Robata rack increases cooking capacity without adding footprint
- Stainless steel construction suited to commercial cleaning routines
- Compact form factor adaptable to counter, pass, or tableside use
At 374mm wide, this is a relatively compact unit and is best approached as a specialist cooking station rather than a primary grill for high-volume production. It will suit smaller restaurants, Japanese or fusion concepts, and kitchens where live-fire theatre at the pass or table forms part of the dining experience. For sites needing greater throughput, larger-format options in the range are worth considering.
No gas or electrical connection is required — the unit runs entirely on charcoal — but ventilation is an important consideration. Like all charcoal-burning equipment, it should only be used in a well-ventilated environment or under a suitable extraction canopy. Confirm with your kitchen ventilation specialist before positioning this unit on the line.
If you are weighing up whether this model suits your service style and kitchen layout, the team is happy to talk it through with you.
- Choosing a selection results in a full page refresh.
- Opens in a new window.