Standard Charcoal Grills and Barbecues

465x355mm cook plate size. Suitable for 4-8 people

405x265mm cook plate size. Suitable for 2-4 people

The Buffalo charcoal barbecue is a straightforward, steel-construction grill designed for commercial and event catering use. It provides a generous cooking surface capable of handling multiple food items simultaneously — burgers, chicken, skewers, fish, and vegetables can all be worked across the grill during a busy service period without feeling cramped.

In practice, charcoal grilling of this type suits environments where authentic flame-kissed flavour is part of the offer — street food events, outdoor festivals, mobile catering units, pop-up restaurants, and hospitality venues with outdoor service areas. The relatively compact footprint and light overall weight mean the unit can be relocated between sites or stored away after an event without difficulty, and the ability to disassemble it simplifies both cleaning and transport.

From an operational standpoint, the key practical points worth noting are:

• Large cooking area allows simultaneous grilling of mixed menu items
• Disassembles for cleaning, reducing cross-contamination risk between services
• Steel construction handles the thermal demands of sustained charcoal cooking
• Lightweight enough for a single operator to move and set up
• No gas or electrical supply required — suits off-grid outdoor locations

Because this is a charcoal unit, there are no electrical or gas connections to factor in, which makes it straightforward to deploy almost anywhere outdoors. That said, charcoal grilling does require attention to fuel management, heat control, and ash disposal — operators new to charcoal service should factor in additional setup and turnaround time compared with gas alternatives. It is not suited to indoor use without substantial ventilation provisions.

This model works well for lower- to mid-volume outdoor catering operations. For sites running continuous high-volume service across long events, a heavier-duty unit with greater cooking area or more robust construction may be worth considering.

If you are unsure whether this barbecue fits your service model or volume requirements, our team is happy to talk it through with you.

The Buffalo XL Ceramic Kamado BBQ is a large-format charcoal grill designed for operators who need genuine cooking versatility outdoors. Built around a thick ceramic body, it functions as a grill, smoker, pizza oven, and roaster in a single unit — making it a practical choice for catering events, outdoor dining services, or permanent covered terrace setups where a gas supply isn't available or practical.

The ceramic construction is the defining characteristic of this style of cooker. It retains heat exceptionally well once at temperature, meaning the charcoal load required to maintain consistent cooking conditions is lower than with steel alternatives. Recovery after opening the lid is relatively quick, and the cooker holds steady temperature across a wide range — from low-and-slow smoking conditions through to high-heat searing. The 20-minute heat-up time is typical for a quality ceramic Kamado and compares well to steel grills of comparable size.

From an operational standpoint, the Kamado format works well for caterers offering smoked meats, grilled proteins, or wood-fired dishes as a menu feature. Its versatility reduces the number of separate cooking units required at an event or outdoor service point.

• Ceramic liner holds temperature consistently without constant fuel management
• Suitable for grilling, smoking, searing, and baking — all from one unit
• Supplied with a mobile trolley and two wooden side shelves for prep space
• Finished in black ceramic — durable and presentable in front-of-house settings
• Reduces charcoal consumption compared to open steel grill designs

At 91kg, this is a substantial piece of equipment. It is genuinely portable via the supplied trolley on level ground, but moving it across uneven surfaces or loading it into vehicles requires planning and appropriate handling. It is not suited to compact indoor kitchens and requires adequate ventilation or an outdoor environment for safe use with charcoal.

This grill is well suited to event caterers, street food operators, pub gardens, and outdoor restaurants where charcoal cooking is part of the offer. For higher-volume operations requiring faster throughput across multiple covers simultaneously, a larger or multi-unit setup would be worth considering.

If you're weighing up whether the Kamado format fits your service style or have questions about cooking volume and fuel management, our team is happy to talk it through with you.

The Kasai XL Konro is a UK-manufactured hibachi-style charcoal grill built around a natural clay construction set within a stainless steel frame. It is designed to deliver the high, direct heat associated with traditional Japanese konro cooking — yakitori, kushiyaki, and similar charcoal-grilled preparations — in a format that suits both professional restaurant service and high-end catering environments.

The clay body is central to how this grill performs. Unlike a simple steel charcoal box, the natural clay reflects radiant heat back towards the fuel and the food, which means charcoal burns more efficiently and lasts longer between refuels. In a busy service period, this translates to more consistent cooking temperatures and less interruption to manage the fire. The design supports the very high surface temperatures needed to sear proteins quickly, locking in moisture and producing the characteristic char that defines this style of cooking.

From a practical standpoint, the stainless steel frame adds structural durability and makes the unit easier to handle and clean down after service. Key operational advantages include:

• Efficient fuel use due to superior clay insulation, reducing charcoal consumption over a service
• Consistent high-heat output suited to rapid searing and tableside cooking theatre
• Stainless steel frame for durability and straightforward cleaning
• UK-manufactured to a defined specification, with one year parts and labour warranty

This grill is a charcoal appliance and requires adequate ventilation — either a properly rated extraction canopy or outdoor and semi-outdoor use. It is not suitable for use in a closed, unventilated space. At just under 27kg, it is manageable to position and move but should be placed on a stable, heat-resistant surface. It is not connected to gas or electrical supplies, which simplifies placement considerably.

The XL Konro suits restaurant and hospitality operators who want to incorporate authentic konro-style cooking into their service — whether as a back-of-house charcoal grill or as part of a tableside dining concept. For very high-volume charcoal grilling operations, it is worth considering whether a larger or multi-unit configuration would better suit throughput requirements.

If you are unsure whether this model fits your intended use or service volume, our team is happy to talk through the options before you commit.

The Kasai Long Konro is a charcoal hibachi grill made in the UK, designed to bring traditional Japanese yakitori and BBQ cooking into a professional restaurant or hospitality setting. The grill body is constructed from a natural clay-based material, which is central to how the unit performs — it retains and reflects heat back into the cooking zone rather than dissipating it through the casing. The stainless steel frame on this model provides a robust housing suited to commercial environments.

In service, the clay construction delivers consistently high radiant heat, which is important for achieving the searing temperatures that Japanese charcoal cooking requires. Because the material insulates so effectively, the charcoal burns more slowly and evenly than it would in a conventional steel or cast-iron grill, meaning operators typically need to replenish fuel less frequently during a service. This translates directly into more consistent cooking conditions and less interruption during peak covers.

Practical benefits for kitchen operators include:

• Reduced charcoal consumption compared to conventional open grills
• High radiant heat output for effective searing and flavour development
• Stainless steel frame is straightforward to wipe down and maintain
• UK manufacture supports parts availability and aftercare
• Suitable for tableside or open kitchen theatre service as well as back-of-house use

The Long Konro is a charcoal-only appliance — there are no gas or electrical connections required, which simplifies placement considerably. It should be used with appropriate ventilation, either under a canopy extract or in an open outdoor setting, as charcoal combustion produces carbon monoxide. At 16.55kg, it is manageable to reposition but substantial enough to sit stably on a prep surface or pass. It is not designed for stacking or built-in installation.

This model is well suited to restaurants running a dedicated Japanese BBQ or yakitori menu, as well as hotels and catering operations looking to add live-fire theatre to their offering. It is sized for table service of eight to twelve covers. For operators running higher-volume services or requiring a wider cooking surface, heavier-duty and larger-format options are available within the Kasai range.

If you are considering introducing konro cooking to your kitchen for the first time, or want to discuss how this fits into your service setup, the team is happy to talk it through before you order.

The Kasai Medium Long konro is a traditional Japanese hibachi-style charcoal grill, made in the UK with a natural clay body set within a stainless steel frame. It is used for tabletop or pass-side grilling where live-fire, high-heat cooking is central to the menu — most commonly associated with yakitori, kushiyaki, and other Japanese charcoal-grilled dishes.

The clay body is the defining element of a konro. It retains and reflects heat back towards the charcoal and the food rather than dissipating it outward, which means the charcoal burns more efficiently and for longer than in a conventional open grill. For kitchen operators, that translates to fewer interruptions to add fuel during service, and a more consistent cooking environment. The grill reaches the searing temperatures needed to caramelise and char food surfaces cleanly, without the grill itself contributing unwanted aromas.

In practical terms, this model suits smaller to mid-scale Japanese BBQ operations, table-side dining formats, and tasting menus where the grill is part of the guest experience rather than a bulk production tool. Key operational notes:

• Clay body delivers superior heat retention compared to steel or cast iron grills
• Efficient charcoal burn reduces fuel consumption during service
• Stainless steel frame is robust and straightforward to wipe down
• UK-made construction supports consistent quality and availability of parts
• Compact format suits counter-top or pass positioning in smaller kitchens

Installation is straightforward — no gas or electrical connection is required. The grill runs on charcoal only, so adequate ventilation above the cooking position is essential. At 12.7kg the unit is manageable to move, though it should be treated as a fixed position during service once lit. If you are running a higher-volume operation where multiple grills would be in continuous use, it is worth discussing capacity requirements before committing to this size.

This grill is well suited to Japanese-style restaurant concepts, omakase and tasting menu kitchens, and operators looking to introduce authentic live-fire charcoal cooking without a large footprint. Those needing greater throughput or continuous high-volume production may find a larger format more appropriate for their operation.

If you are unsure whether this size will suit your service volumes or kitchen layout, our team is happy to talk it through with you before you order.

The Kasai Medium Wide is a UK-manufactured konro grill — a style of Japanese hibachi-style charcoal cooker traditionally used to cook yakitori, skewered meats, and grilled fish at high heat over binchōtan or natural lump charcoal. The unit sits within a stainless steel frame and is built around a natural clay body, which is central to how this style of grill performs in professional service.

The clay construction is not aesthetic — it serves a functional purpose. The material retains and reflects heat efficiently, which means the charcoal burns longer and more consistently than it would in a conventional metal-bodied grill. In practical terms, this reduces how often the charcoal needs topping up during a service, and helps maintain the sustained high surface temperatures that Japanese charcoal cooking depends on. The grill reaches the intense heat levels needed to char the outside of proteins quickly whilst retaining moisture — a result that is difficult to replicate with gas or electric alternatives.

From an operational standpoint, the konro format suits table-side cooking, open kitchen theatre, or a dedicated yakitori section. Key practical advantages include:

• Sustained high heat from charcoal with reduced fuel consumption between services
• Clay insulation minimises heat transfer to the external stainless frame, reducing burn risk
• Compact footprint suitable for countertop or pass positioning
• Stainless steel frame supports durability in commercial environments
• No gas or electrical connection required — placement is flexible

Because this is a charcoal-burning appliance, ventilation is a practical prerequisite. It must be used either under a suitable extraction canopy or in a well-ventilated outdoor or semi-outdoor setting. It is not suitable for use in a fully enclosed kitchen without adequate extraction in place. At 14.2kg, the unit is manageable for repositioning between services, but the clay body should be handled carefully to avoid cracking.

This model is well suited to restaurants running Japanese BBQ menus, yakitori bars, or operators looking to add a credible charcoal cooking element to an open kitchen. It is sized to serve a small group comfortably, making it appropriate for table-side use or a compact dedicated station rather than a high-volume continuous production line. For sites requiring greater throughput or multiple cooking positions, larger or additional units should be considered.

If you are unsure whether this model suits your kitchen layout, extraction setup, or service volume, our team is happy to talk it through with you before you commit.

The Kasai Little Konro is a compact Japanese-style hibachi charcoal grill, made in the UK and suited to table-side cooking or small-scale yakitori and robata-style service in restaurants. The grill body is constructed using a natural clay material that gives it strong heat-retentive properties, distinguishing it from standard steel charcoal trays. The stainless steel frame provides a stable, cleanable base suitable for professional service environments.

The clay construction is the defining characteristic of konro-style grilling. Rather than dissipating heat outward, the material reflects it back toward the fuel and cooking surface. This means charcoal burns more efficiently and for longer than it would in a conventional open grill, reducing how frequently fuel needs to be replenished during service. The result is a more consistent cooking temperature and less interruption to the cooking process — both of which matter in a front-of-house or table-side setting where presentation is part of the experience.

In practical terms, this suits operators running izakaya-style menus, Japanese BBQ concepts, or any format where small-batch charcoal grilling is prepared tableside or to order in a compact kitchen station. It is sized for two to four covers at a time, making it appropriate for intimate settings or as a supplementary cooking tool rather than a primary high-volume grill.

• Clay body retains and reflects heat for longer, more consistent charcoal burns
• Stainless steel frame is durable and straightforward to clean between services
• Compact footprint suits table-side, counter, or pass-adjacent placement
• Weighing 10.7kg, it can be repositioned between services without difficulty
• Made in the UK, with quality control suited to professional kitchen use

As a charcoal appliance, the konro requires appropriate ventilation — it should not be used in enclosed spaces without adequate extraction or natural airflow. It is not intended as a high-throughput production grill; for busier service volumes or larger covers, a heavier-duty konro or full robata station would be worth considering. Other configurations within the Kasai range — including skewer sets and plancha attachments — are available if your service style requires them.

If you are planning to incorporate konro grilling into a new menu format or are unsure which configuration best fits your service, our team is happy to talk it through with you.

The Kasai Nano Pro is a compact konro-style hibachi grill, made in the UK, designed to bring traditional Japanese charcoal cooking to a professional restaurant setting. At its core is a natural clay body that retains and reflects heat with considerably more efficiency than a conventional metal grill, meaning the cooking surface reaches the high temperatures needed for authentic yakitori-style searing while using less charcoal over the course of a service.

In practice, the clay construction makes a meaningful difference to how a kitchen manages fuel. Because the material holds heat rather than dissipating it, charcoal burns longer and more evenly, reducing how often a chef needs to replenish or adjust fuel during a sitting. The grill reaches the intense, dry heat that seals in natural meat flavours without introducing unwanted aromas — something that matters significantly when serving guests tableside or in an open kitchen where subtlety is part of the experience.

Key operational points worth noting:

• Clay body optimises heat retention for efficient, longer charcoal burns
• Reaches temperatures suitable for proper searing and authentic hibachi cooking
• Stainless steel frame provides durability and straightforward cleaning between covers
• Compact footprint suits tableside service, counter cooking or kitchen pass use
• Made in the UK, with a one-year parts and labour warranty

At 6.9kg and a modest footprint, this unit is well suited to restaurants running Japanese BBQ concepts, omakase or small-plate dining where individual or shared tableside grilling is part of the service. It is not intended for high-volume production cooking — for busier kitchens or larger covers, heavier-capacity konro models are available within the Kasai range.

If you are considering integrating konro cooking into your service and are unsure which size or configuration fits your setup, we are happy to talk through the options with you before you order.

The Roaster Parrilla FCR006 is a commercial open charcoal grill built for kitchens where authentic chargrilled results are a core part of the menu. It operates on lump charcoal or briquettes, producing the radiant heat and smoke character that gas and electric alternatives cannot reliably replicate. The unit is supplied on a fixed cabinet base, bringing the cooking surface to a comfortable standing working height and providing enclosed ambient storage beneath.

In service, the FCR006 performs well under sustained demand. The integrated grate elevating system allows the chef to adjust the distance between the charcoal bed and the food quickly and accurately — essential for managing different proteins, controlling flare-ups during a busy service, and finishing thicker cuts without burning the exterior. Traditional V-shaped grooved grates channel rendered fat away from the food and down into the ash collection system, keeping the cooking surface cleaner and reducing the risk of excessive flaring during peak periods.

From an operational standpoint, the FCR006 offers several practical advantages:

• Elevating grate system gives precise heat control without reducing charcoal load
• V-groove grates produce consistent branding lines and manage fat drainage effectively
• Integrated ash collection drawer simplifies end-of-service cleaning considerably
• Stainless steel construction withstands the thermal demands of daily charcoal service
• Cabinet base adds usable ambient storage without increasing the overall footprint

Installation requires serious consideration. At 220kg, the FCR006 demands a structurally sound floor and careful positioning before commissioning — moving it post-installation is not straightforward. Charcoal grills of this type produce significant smoke and combustion byproducts, so a dedicated extraction canopy with appropriate capture velocity is essential; a standard ventilation hood designed for gas equipment is unlikely to be sufficient. Operators should confirm extraction performance with their ventilation contractor before ordering. The 1200mm width suits a dedicated grill station within a medium to large kitchen; space planning around it — particularly for ash disposal and charcoal storage — is worth thinking through in advance.

The FCR006 is well suited to restaurants, hotel kitchens, and event catering operations where charcoal grilling is a regular, high-throughput activity rather than an occasional offering. It is a substantial piece of equipment, and operators running lighter charcoal programmes or with more limited space may find a narrower or simpler unit more practical. Conversely, very high-volume sites grilling across multiple covers simultaneously may want to explore larger-format options within the Roaster range.

If you are planning a charcoal grill station or want to discuss extraction requirements and kitchen layout before committing, the team is happy to work through the details with you.