Chargrills

The Imperial CIRB-36 is a 36-inch wide gas radiant chargrill built for sustained, high-temperature cooking across meat, fish, and vegetables. It operates through a combination of radiant heat and conduction, producing the consistent surface temperatures needed for clean char markings and properly sealed results throughout a full service period.

In a busy kitchen, the slanted cooking surface provides natural temperature zones, giving chefs practical control over cook speed without removing product from the heat. Cast iron top grates retain and recover heat quickly between portions — a meaningful advantage when the grill is being loaded and cleared repeatedly during a heavy cover period. Reinforced cast iron radiants distribute heat evenly across the cooking surface, reducing the risk of cold spots or uneven results under sustained load.

From a day-to-day operational standpoint, the design has been thought through for practical kitchen use:

• Cast iron grates, radiant covers, and stainless steel burners remove without tools for thorough cleaning
• Cast-in grease troughs on each grate blade channel fat toward a front grease gutter, helping to limit flare-up during cooking
• A full-width grease gutter and large removable drip pan simplify end-of-service cleaning
• An insulated cook top supports energy conservation during prolonged operation
• Stainless steel front, sides, and landing edge with welded seams aid durability and hygiene compliance

The CIRB-36 requires a suitable gas supply and must be installed beneath a properly specified extraction canopy — the combustion output and radiant heat produced cannot be managed with natural ventilation alone. Adequate clearance around the unit is necessary for safe operation and cleaning access. All installation work must be carried out by a Gas Safe registered engineer, and applicable gas safety and building regulations will apply.

This model is well suited to restaurants, steakhouses, pub kitchens, and contract catering operations where chargrilled dishes feature regularly on the menu and throughput is consistent across service. The 36-inch cooking width is a practical choice for medium to high-volume covers. Kitchens with lighter or more occasional chargrilling requirements may find a smaller footprint more appropriate, while very high-volume sites running near-continuous grill service may benefit from a larger configuration.

If you would like to discuss whether this model is the right fit for your kitchen layout and typical service volumes, the team is glad to talk it through with you beforehand.

The Lincat CG6 is a freestanding gas chargrill built for commercial kitchen use. It generates cooking heat through a radiant element system rather than lava rock, which is the more commonly found arrangement in modern commercial chargrills. The cooking grid sits above the radiant assembly and can be adjusted in height, giving the operator direct control over searing intensity and the degree of char applied to different proteins and produce.

In a working kitchen, the CG6 handles a broad range of menu items competently. Steaks, chicken portions, fish fillets, pressed burgers and vegetables all respond well to direct radiant heat, and the grid produces the defined branding marks that contribute to plate presentation without any additional prep or finishing steps. Twin heat zones allow different items requiring different temperatures to run simultaneously across the cooking surface — a practical advantage during busy covers when the grill needs to work across multiple ticket lines at once. The grids retain heat well, so branding consistency holds even when the surface is loaded.

Key operational advantages include:

• Twin heat zones allow independent temperature control across the cooking surface
• Adjustable grid height gives precise control over searing intensity per protein type
• Radiant system removes the ongoing cost and maintenance burden of lava rock
• Gas operation delivers immediate, responsive heat adjustment throughout service
• Defined grill marks improve plate presentation without additional finishing effort

Installation requires a natural gas or LPG supply and must be completed by a Gas Safe registered engineer. The CG6 generates a significant volume of smoke and grease-laden vapour during operation and must be positioned beneath a correctly sized extraction canopy — a standard ventilation system may not provide adequate extraction for continuous chargrill use. Allow sufficient clearance around the unit for both safe operation and cleaning access. The radiant assembly and underside will need regular attention to prevent grease accumulation, which is both a hygiene requirement and a fire safety consideration.

The CG6 is well suited to restaurant kitchens, pub dining operations and hotel restaurants where chargrilling features regularly on the menu and service volumes run at moderate to high levels. It operates as a standalone unit rather than a modular suite component, which suits kitchens where the chargrill forms one part of a broader cooking battery. For sites with extended service periods and very heavy chargrill demand running continuously, it is worth considering whether a wider-format or heavier-duty unit would better match the throughput required.

If you would like to talk through how the CG6 would work within your kitchen setup and service pattern, the team is happy to help you think it through before you commit.

The Imperial CIRB-24 is a gas-fired radiant chargrill built for professional kitchen use. It generates heat through cast iron radiants and heavy-duty cast iron top grates, producing the char markings and flavour development that come from properly grilled food. This is a workhorse unit intended to operate reliably under consistent, demanding service conditions — not for occasional or light use.

In a busy kitchen, the cast iron construction holds and distributes heat evenly across the grate, which supports cooking consistency throughout a full service. The slanted cooking surface creates natural temperature zones, allowing a chef to manage multiple items at different stages simultaneously. Each grate blade incorporates a cast-in grease trough that channels fat forward into a full-width grease gutter and removable drip pan, reducing flare-up and keeping conditions more controlled during service.

From a day-to-day operational standpoint, the design has been considered with kitchen workflow in mind:

• Grates, radiant covers, and burners all remove without tools, making end-of-service cleaning straightforward
• Removable reinforced cast iron radiants protect burners from clogging and support consistent heat distribution
• Insulated cooktop construction helps conserve energy across extended service periods
• Heavy gauge angle iron chassis with stainless steel front, sides, and landing edge supports long-term durability under heavy use

As a gas appliance, the CIRB-24 requires a suitable gas supply connection and must be installed in a ventilated kitchen with appropriate overhead extraction. Adequate clearance on all sides is necessary for safe operation and cleaning access. Installation must be carried out by a Gas Safe registered engineer. This is a countertop-format unit, so a suitable heavy-duty stand or counter surface will need to be in place before installation.

The CIRB-24 is well suited to restaurants, hotel kitchens, and contract catering operations where chargrilled dishes form a regular part of the menu. It performs reliably at sites running consistent covers where char marks and flavour are operationally important. For very high-volume sites where the chargrill is a core production station, it is worth considering whether a wider or higher-output unit would better match throughput demands.

If you are working out whether this unit fits your kitchen layout, gas supply, or expected service volume, the team is happy to talk it through before you commit to an order.

The Lincat Opus OG8403 is a 1200mm wide gas chargrill from Lincat's Opus heavy-duty range. It uses infrared ceramic plaque burners to generate intense, even radiant heat across a large cooking surface, producing the branded grill marks and chargrilled flavour that define this style of cooking. This is a serious piece of equipment aimed at kitchens where the chargrill is central to the menu rather than a secondary option.

In a busy service environment, the OG8403 performs well under sustained demand. The ceramic infrared burners reach working temperature quickly, which matters when service is pressing. The wide cooking surface allows multiple covers to be worked simultaneously, and individually controlled heat zones mean different proteins or vegetables can be managed at different intensities without one section affecting another. During quieter periods, individual burners can be held on standby rather than shut down completely, reducing recovery delays when demand picks up again and helping manage gas consumption across a shift.

From a practical standpoint, several features are worth noting:

• Reversible branding grids extend usable life and maintain an uninterrupted cooking surface
• The radiant design encourages controlled flaring, contributing to the chargrilled result without excessive flare-up
• Large debris collection drawers can be part-filled with water to simplify end-of-service cleaning
• The removable one-piece stainless steel splashguard makes thorough cleaning more straightforward

Installation requires a natural gas or LPG connection — the unit must be configured for the correct fuel type before dispatch, so confirm this at the point of ordering. At 1200mm wide it occupies significant frontage on a cooking suite, so available space, proximity to extraction, and gas supply capacity should all be assessed beforehand. Installation must be carried out by a Gas Safe registered engineer. The unit is substantial in weight and will need appropriate handling during positioning.

The OG8403 is well suited to restaurants, steakhouses, pub kitchens, and hotel operations where chargrilled dishes are a regular part of the menu and throughput is consistently high. The 1200mm footprint suits mid-to-large kitchens; operators with lower volume requirements or tighter space constraints may find a narrower unit more practical, while very high-volume sites running continuous covers might benefit from a wider or heavier-duty configuration.

If you are weighing up whether this unit fits your service volume, fuel supply, or existing kitchen layout, we are happy to talk it through before you commit.

The Lincat Opus OE8405 is a freestanding electric chargrill designed for commercial kitchens where chargrilled dishes need to be delivered consistently across a full service period. It uses segmented cast iron grids and high-power heating elements to produce genuine grill marks and chargrilled character through radiant heat and controlled flaring — without requiring a gas supply or the installation infrastructure that comes with it.

Three independently controlled heat zones are the defining operational feature. During a busy service, different areas of the grill surface can run at different temperatures simultaneously — useful when cooking different proteins at once, managing uneven order flow, or holding one section at a lower temperature for finishing while the primary cooking area runs at full heat. The elements are built to recover temperature quickly after each load is placed, which matters when the grill is running continuously rather than in short bursts.

Several design details help reduce workload during and after service:

• Segmented, removable cast iron grids make end-of-service cleaning more manageable
• Hinged, interlocked elements allow access to the cooking chamber without full disassembly
• An integral water bath adds humidity during cooking, helping keep food succulent and reduce shrinkage
• The water bath accepts a plumbed supply or manual filling, with a front drainage tap for straightforward emptying
• A high-temperature safety cut-out protects the unit if the water bath runs dry

The OE8405 requires an appropriate electrical supply and a canopy extraction system — standard practice above any commercial chargrill. It is worth confirming your electrical capacity and extraction arrangement before ordering. A plumbed water connection is the more convenient option, though manual filling is practical where a permanent feed is not available.

This unit is well suited to restaurants, hotels, and contract catering operations where chargrilled dishes feature regularly on the menu and consistent throughput across service is a priority. For smaller or lighter-use operations, a lower-capacity chargrill may be a better operational and economic fit. For sites where the grill would be under near-continuous heavy load throughout the day, it is worth considering whether a heavier-duty model would serve better in the long run.

If you would like to talk through whether the OE8405 suits your kitchen's electrical supply, extraction setup, or expected service volume, the team is happy to work through it with you before you commit.

The Parry PGC6 is a gas-fired commercial chargrill that uses lava rock as its primary heat medium. Lava rock absorbs heat from the burners and radiates it evenly across the cooking surface, producing the consistent high temperatures needed to properly mark and flavour proteins, fish, and vegetables. It is a straightforward, purpose-built unit — no unnecessary complexity, just reliable chargrilling performance through daily service.

The two independent cooking zones are the most operationally significant feature on this model. Running different heat levels simultaneously means a chef can hold cooked product on one side while finishing new portions on the other, or manage different proteins with different cooking requirements without interrupting the flow of service. Piezo ignition keeps lighting quick and consistent, and the flame failure device provides an important layer of safety during a busy shift.

In practice, the PGC6 offers several clear operational advantages:

• Two independent burner zones allow simultaneous heat management without cross-interference
• Lava rock radiant heat delivers authentic chargrill flavour and reliable grill marking
• Table or stand mounting options give flexibility to suit different kitchen layouts
• Removable crumb tray simplifies daily clean-down and reduces grease build-up between services
• Flame failure device supports safe operation in high-tempo kitchen environments

Gas chargrills generate significant smoke and grease-laden vapour during cooking. Adequate overhead extraction is a prerequisite — not an optional extra. A properly sized canopy and filtration system must be in place before the unit goes into service. The chargrill also requires appropriate clearance from adjacent equipment and wall surfaces. If your kitchen has not previously operated a gas chargrill, it is worth assessing your ventilation capacity before placing an order.

The PGC6 is well suited to mid-volume operations where chargrilling appears regularly on the menu — restaurants, pub kitchens, hotel restaurants, and similar sites running grilled dishes across lunch and evening service. For very high-volume sites where a chargrill is in near-constant use throughout the day, a unit with a larger cooking surface is likely to be a better fit. Equally, for kitchens where chargrilling is only occasional, a smaller or more versatile piece of equipment may serve better.

If you are unsure whether this model suits your service volume or kitchen setup, the team is happy to talk it through before you decide.

The Lincat Opus OE8406 is a heavy-duty electric chargrill designed for commercial kitchens where chargrilled dishes appear consistently on the menu. It uses radiant heat with segmented cast iron grids to replicate the cooking characteristics of a traditional chargrill — producing the sear marks and charred finish customers expect — without requiring a gas supply or solid fuel.

In service, six independently controlled heat zones give the grill genuine operational flexibility. Different sections can run at different temperatures simultaneously, allowing a range of proteins and vegetables to cook at the same time without one compromising another. The cast iron grids hold and distribute heat evenly, which helps maintain consistency during busy service periods and reduces the risk of cold spots when the grill is in continuous use. Recovery between batches is reliable, which matters when covers are turning quickly throughout a session.

Several features support both food quality and day-to-day kitchen practicality:

• Integral water bath adds humidity to the cooking environment, helping retain moisture and reduce shrinkage in meat and poultry
• Water bath can be plumbed directly or filled manually, depending on kitchen layout
• Front drainage tap simplifies emptying the water bath at the end of service
• Hinging, interlocked elements allow straightforward access for cleaning
• High-temperature safety cut-out protects the unit if the water bath runs dry

Being electric, the OE8406 does not require a gas connection or a direct flue, which can simplify installation in kitchens where gas is unavailable or undesirable. That said, a unit at this performance level carries a significant electrical demand, and a dedicated supply will almost certainly be needed — confirm this with a qualified electrician before committing to installation. The grill still produces smoke and vapour during normal use, so suitable extraction above the unit is essential regardless of fuel type. The OE8406 is intended for countertop installation on a robust, heat-resistant surface with adequate clearance around all sides.

This model is well suited to restaurants, gastro pubs, hotel kitchens, and catering operations where chargrilled dishes feature regularly and steady throughput is expected throughout service. For kitchens where chargrilling is the primary cooking output at very high cover volumes, it is worth considering whether a higher-capacity unit or a backup configuration would better support peak demand.

If you would like to talk through how the OE8406 would fit your kitchen layout and service pattern, the team is happy to work through the details with you before you commit.

The Blue Seal G592-B is a bench-mounted gas chargrill with a 300mm cooking width. It produces heat through a combination of radiant and direct flame, delivering the char marks and grilled flavour that define this style of cooking. It handles meat, fish, and vegetables equally well, and is built as a compact unit for kitchens where chargrilled dishes feature on the menu without forming the backbone of the entire production line.

In service, the G592-B performs reliably at low to mid output volumes. The continuous pilot burner means the grill responds promptly as orders arrive, without the delay of a cold start. The reversible cast iron grate sections are a practical detail worth noting — flipping them mid-service gives a clean cooking surface immediately, without the need to stop and clean down. For kitchens running chargrill covers steadily throughout a service, the unit holds its performance without demanding constant attention.

From a day-to-day operational perspective, it is straightforward to maintain:

• Lift-out grate sections allow thorough access for end-of-service cleaning
• Front grease channel collects run-off and is quick to empty and wipe down
• Enamelled control panel resists grease build-up and cleans easily
• Stainless steel side splash guards protect adjacent surfaces during service
• Reversible grates extend the usable cooking surface between deep cleans

As a bench-mount model, the G592-B requires a stable, heat-resistant surface and adequate clearance on all sides. A canopy extraction system is standard practice with any gas chargrill and should be confirmed as suitable before installation. The unit is available in natural gas and LPG configurations — confirming your gas supply type before ordering is important, as this cannot be changed after despatch. No stand is supplied as standard.

This model is well suited to restaurants, pub kitchens, and smaller grill operations where chargrilled dishes appear regularly but are not the primary production focus. For high-volume sites where the chargrill carries a significant portion of the kitchen's output across a full service, a wider unit with greater capacity would be a more appropriate choice.

If you would like to talk through whether the G592-B is the right fit for your volumes, or have questions about gas supply, extraction, or bench positioning, the team is happy to help before you go ahead.

The Parry UGC8 is a freestanding gas chargrill supplied complete with its own stand, making it a self-contained unit that can be dropped into a cooking line without additional fabrication or support structure. It runs on four shielded gas burners that generate the combination of radiant and conductive heat required to produce genuine charred markings and the smoke-influenced flavour that defines real chargrilling — results that a contact grill or flat griddle simply cannot replicate.

In a working kitchen, the shielded burner design earns its keep over the course of a sustained service. Unlike lava-rock chargrills, there is no porous material to saturate with fat and trigger flare-ups, which means more consistent heat across the cooking surface and fewer interruptions during a busy shift. The adjustable grill height gives the cook practical control over intensity — useful when moving between thicker cuts, delicate fish, or poultry during the same service period. The cooking area suits a mid-sized operation well, with enough capacity to maintain a steady flow of covers without demanding more floor space than the kitchen can reasonably give.

The main operational advantages are worth setting out plainly:

• Shielded burners maintain consistent output without the flare-up risk of lava-rock designs
• Adjustable grill height gives genuine cooking control across different proteins and cuts
• Press-button ignition reduces start-of-service setup time
• Lava-rock-free construction simplifies end-of-service cleaning considerably
• Included stand delivers a practical working height straight from installation

As a gas appliance, the UGC8 must be installed by a Gas Safe registered engineer — a BSP connection is included with the unit. Before installation, confirm that your extraction canopy provides adequate coverage for the volume of chargrilling you intend to run; this is particularly worth reviewing if the unit is being added to an existing line rather than specified into a new kitchen build. Allow appropriate clearance around the unit in line with your kitchen's ventilation requirements.

The UGC8 is well suited to restaurants, pub kitchens, and catering operations where chargrilling forms a regular part of the menu rather than an occasional item. It sits comfortably in the mid-range of commercial chargrills and is a practical choice for moderate-volume service. Sites running significantly higher covers, or those needing a wider cooking surface to manage peak throughput, would be better served by a heavier-duty model.

If you'd like to talk through whether the UGC8 is the right fit for your service volume or kitchen layout, the team is happy to help before you make a decision.

The Lincat ECG6 is an electric countertop chargrill built for commercial kitchen use. It uses electric heating elements to produce the branded grill marks and chargrilled finish more commonly associated with gas or charcoal equipment. An integral water bath sits beneath the cooking grid, adding humidity during cooking and simplifying end-of-service cleaning.

In a working kitchen the ECG6 performs reliably across a sustained service. The water bath helps retain moisture in meat and fish, which reduces shrinkage and supports consistent plate presentation — a practical consideration where yield matters and covers are moving steadily. A safety cut-out activates if the water bath runs dry, offering a degree of protection during a busy service when the unit may not be watched constantly.

The main operational advantages worth noting:

• Integral water bath maintains humidity and reduces food shrinkage during cooking
• Splash guard with water funnel allows the tank to be topped up without interrupting service
• Hinging elements lift clear for straightforward end-of-service cleaning
• Electric operation removes the need for a gas supply or gas safety infrastructure
• High-temperature safety cut-out protects the unit if the water bath runs dry

As a countertop unit, the primary installation considerations are available worktop space and access to a suitable electrical supply. No gas connection is required. The cooking process generates smoke and steam, so adequate canopy extraction above the unit is essential and should be confirmed before the unit is installed — this is standard practice for chargrilling equipment in most commercial kitchens.

The ECG6 is well suited to smaller and mid-sized operations that want to offer chargrilled dishes without a gas infrastructure: cafés, gastropubs, hotel kitchens, and compact restaurant operations are typical environments. It works well as a standalone grill or alongside other countertop cooking equipment. For sites running high volumes of chargrilled covers across a long continuous service, it is worth considering whether a larger or heavier-duty unit would be a better fit for the demand.

If you would like to talk through whether this unit suits your service style and kitchen setup, our team is happy to help you work through it before you commit.

The Hobart Bonnet BCB900 is a heavy-duty natural gas chargrill built for professional kitchens where grill output and consistency are central to service. Six independently controlled burners cover a substantial cooking surface, giving operators the flexibility to run different heat zones simultaneously — useful when proteins, fish, and vegetables need to cook concurrently without compromising results on any of them.

In a busy grill section, heat recovery between batches is a practical concern. The BCB900 has the thermal capacity to handle successive covers without extended drop-off, which matters during peak periods when the pass cannot afford to slow down. Consistent surface temperature across zones helps reduce the variation that undermines plate consistency at volume.

From an operational standpoint, the design reflects how a working kitchen actually runs:

• Cassette-style heat deflectors remove cleanly, keeping end-of-service strip-down straightforward
• Three-sided splash guard contains grease and debris, limiting spread across the cooking suite
• Independent burner controls allow heat to be dialled back during quieter periods, reducing unnecessary gas consumption
• Cleaning brush, grate scraper, and lifting tool are included, supporting routine maintenance from day one
• Stainless steel construction throughout supports durability and hygiene compliance under sustained daily use

At 122kg this is a substantial unit, and installation needs to reflect that. It requires a firm, level surface capable of bearing the load, a correctly sized natural gas supply with an isolation valve, and a Gas Safe registered engineer to commission it. Overhead extraction is essential — a canopy with grease filters rated for gas grill use is the standard approach. If natural gas is not available at your site, a propane version is also available.

The BCB900 is well suited to steakhouses, gastropubs, hotel kitchens, and event catering operations where the grill section runs consistently through service. It has the surface area and burner count to support a meaningful volume of covers without being oversized for mid-volume operations. Sites running continuous double-shift services or requiring significantly greater throughput may find a heavier-duty or wider configuration a better fit.

If you want to talk through whether the BCB900 suits your kitchen layout, extraction setup, or gas supply before committing, the team is available to help.

The Synergy Grill ST600E is a 600mm electric chargrill built around Synergy's patented fat-atomising technology. Where a conventional electric chargrill collects dripped fat in a tray beneath the cooking bed, the ST600E operates at temperatures high enough to atomise fat as it falls. There is no fat tray. The resulting water vapour is redirected back into the food during cooking, which supports both flavour retention and food yield. The unit includes digital push-button controls with a power level display, a garnish rail, and a slow cook shelf.

In sustained service, the high-temperature cooking bed delivers consistent branding across proteins and handles the recovery demands of regular covers without a lengthy reheat cycle between batches. The absence of a fat tray reduces cleaning interruptions during service, and the digital controls allow temperature adjustment on the fly without disrupting cooking in progress. The slow cook shelf adds a practical holding and finishing option beyond direct grilling.

From an operational standpoint, the ST600E addresses several recurring concerns for operators running electric chargrills:

• No fat tray to empty or clean — reduces service interruptions and waste handling
• Fat atomisation keeps the area beneath the cooking bed notably cleaner than tray-based designs
• Water vapour recirculation improves yield, with a measurable effect on portion cost over time
• Digital controls support consistent, repeatable settings across different chefs and shifts
• Slow cook shelf extends the unit's usefulness to holding and gentle finishing

Being an electric unit, the ST600E requires no gas connection, which simplifies placement in kitchens where gas infrastructure is limited or absent. At 96kg it is a substantial piece of equipment, and the installation position should account for floor loading and adequate ventilation — a canopy extraction system directly above the grill is strongly advisable given the cooking temperatures involved. The 605mm width suits a standard 600mm suite, though the 835mm depth should be factored into counter or range planning. Electrical supply specification should be confirmed with an approved installer before fitting.

This model is well suited to restaurants, hotel kitchens, and pub operations running a regular grilled menu at moderate to high covers, and particularly where gas supply is not available or practical. Operators running very high-volume grill stations with continuous cover turnover — steakhouse or burger-led concepts, for example — may find it worth discussing whether a higher-capacity configuration would better match their throughput.

If you would like to talk through how the ST600E fits your kitchen layout, menu, or service volume before committing, the team is glad to help work through the detail with you.

The Synergy Grill ST600 Trilogy is a 600mm single-burner gas chargrill built around Synergy's patented burner and natural ceramic heat bed system. Rather than heating a conventional grate and collecting rendered fat in a drip tray, the system operates at a significantly higher temperature, atomising fat as it renders from the food. The Trilogy is the third generation of Synergy's chargrill range and introduces variable temperature control — a step on from the fixed-temperature models that preceded it — giving operators genuine flexibility over cooking conditions across different cuts and service demands.

In a busy kitchen, that temperature variability has real practical value. The lower setting suits griddle plate work and high-fat cuts where a gentler approach is needed; the mid setting covers everyday chargrilling and holds consistent results across service; and the high setting allows additional searing when required. Because fat is atomised rather than collected, water vapour released during cooking is reabsorbed into the food, which tends to improve moisture retention and yield. Operators generally report noticeably juicier results and strong charred markings compared with conventional chargrill output.

From a day-to-day operations standpoint, the absence of a fat collection tray is one of the most significant practical differences:

• No fat tray to clean, handle, or dispose of at the end of service
• Digital controls allow consistent, repeatable temperature settings across the team
• Garnish rail and slow cook shelf extend usefulness during service without additional equipment
• Lower gas consumption compared with conventional chargrills producing similar output
• Stainless steel construction supports the cleaning standards expected in commercial kitchens

The unit runs on gas and weighs 80kg, so installation positioning should be planned carefully — repositioning after installation is not straightforward. Adequate extraction above the unit is essential, as it is with any gas chargrill. Chefs unfamiliar with the Synergy system will benefit from a short period of familiarisation with the ceramic heat bed; it performs differently to a conventional grate and getting the best from it takes a modest adjustment period.

The ST600 Trilogy is well suited to restaurants, hotels, and contract catering operations where chargrilled dishes feature regularly on the menu and throughput justifies a dedicated unit. For lighter or occasional use, a smaller or lower-output model may represent better value. For very high-volume sites running extended covers or a large brigade, a wider unit may be worth considering instead.

If you'd like to talk through how the ST600 would fit your kitchen setup or service volume before making a decision, the team is happy to help.

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.

The Synergy Grill CGO900DUALE is a 900mm electric chargrill oven with twin lids, digital controls, a garnish rail, and a slow cook shelf. At its core is a patented metal plate heat bed that operates at very high working temperatures. As food cooks, fat is atomised rather than collected, which means there is no fat tray to manage and no accumulation of fatty residue in the way a conventional grill produces. The twin-lid design allows the unit to work as an open chargrill or a closed oven, giving kitchen teams flexibility over what they can prepare from a single piece of equipment.

In service, the fat atomisation process has a secondary effect that operators tend to notice quickly: the water vapour released during cooking is reabsorbed into the food, which typically produces a juicier result and a more pronounced chargrilled flavour than a standard electric grill. The unit draws full power only when temperature recovery is needed, rather than maintaining a constant high draw throughout service. Over a full trading week, that demand-based cycling can contribute meaningfully to energy cost reduction — a practical consideration for any site running grill service across multiple covers.

The key operational advantages in practice:

• No fat tray to empty or clean between services
• Closed-lid mode extends the range of dishes the unit can handle
• Demand-based power cycling reduces energy draw during quieter periods
• Digital controls allow precise, repeatable temperature management
• Stainless steel construction throughout supports straightforward cleaning routines

At 221kg, this is a substantial unit and the surface or stand it rests on will need to be rated for that load. It is an electric unit, so a suitable power supply and a competent electrical installation are prerequisites — confirming supply capacity with your electrician before ordering is advisable. Extraction will be required, as with any high-heat grill. The 835mm depth means bench run-out space and rear access for cleaning should be considered during layout planning.

The CGO900DUALE suits restaurants, gastro-pubs, hotel kitchens, and steak or grill-focused operations where chargrill output is central to service and energy efficiency is a genuine operational concern. The 900mm cooking surface is proportionate for mid-to-high-volume grill work. Kitchens with lighter throughput requirements may find a smaller model more appropriate, while very high-volume sites running continuous grill covers across multiple sittings may benefit from discussing whether additional capacity is warranted.

If you would like to talk through how this unit fits your kitchen layout, extraction setup, or electrical supply, the team is glad to work through those details with you.

The Hobart Bonnet BCB1800 is a heavy-duty propane gas chargrill built for sustained commercial service. Its wide cooking surface — spanning 1844mm — provides substantial grilling capacity in a single unit, making it a practical choice for kitchens that need to maintain throughput across breakfast, lunch, and evening service without compromising consistency or cook quality.

In a pressured kitchen environment, holding even heat distribution across a large surface throughout an entire service is one of the harder things to achieve. The BCB1800 is designed to do precisely that — operators get reliable results not just at the start of service, but through the full run. At 227kg, this is a substantial piece of equipment that stays planted under heavy use and is built for long-term daily operation rather than occasional deployment.

Practical advantages that operators will notice in regular use include:

• Wide cooking surface reduces batch-queuing, improving throughput at peak periods
• Consistent heat retention supports reliable results across the full cooking surface
• Stainless steel construction supports sound hygiene practice and straightforward cleaning
• Stable surface temperature recovery between loads helps maintain service pace
• Straightforward operation reduces dependence on highly skilled grill staff

Before installation, it is worth confirming that your site has an adequate propane supply to support the unit's output during peak service. The footprint requires careful planning — the 1844mm width and 790mm depth will demand considered placement within the kitchen layout, and the 227kg weight means floor loading and delivery access both need attention ahead of time. A suitable ventilation canopy with appropriate extraction is essential for a chargrill of this scale. This unit is configured for propane; sites on natural gas will require a different configuration.

The BCB1800 is best suited to high-volume operations — hotel kitchens, large restaurant groups, contract catering sites, and stadium or event catering environments where sustained throughput is non-negotiable. For operations with more limited space or lower service volumes, a narrower unit is likely a more practical fit. For sites regularly pushing beyond what a single wide chargrill can handle, a higher-output configuration may be worth considering.

If you are weighing up whether this unit is the right match for your kitchen layout, gas supply, or service volumes, the team is well placed to talk it through before you commit to anything.

The Synergy Grill Trilogy ST1300 is a 1304mm wide, three-burner gas chargrill built for sustained, high-volume commercial grilling. It represents the third generation of Synergy's patented burner system, which pairs an intensely hot gas burner with a natural ceramic heat bed to produce consistent chargrilled results across a full service. Unlike conventional fixed-temperature chargrills, the ST1300 includes variable digital temperature controls, giving operators meaningful flexibility across different proteins, fat contents, and cooking styles within the same service period.

One of the most operationally significant differences from a standard chargrill is the fat-atomising process. At the temperatures the burner operates, fats and oils are vaporised rather than collected in a tray. Water vapour released during cooking is reabsorbed into the food, contributing to better yield and a genuine chargrilled flavour. For kitchens accustomed to managing conventional fat trays, the difference in cleaning time and fatty waste handling is immediately apparent.

The three heat settings give the grill genuine day-to-day versatility:

• Low setting suits griddle plate use and high-fat-content ingredients
• Medium setting provides reliable, consistent results for everyday grilling service
• High setting delivers additional searing capability where the menu demands it

The ST1300 is supplied with a garnish rail and slow cook shelf, adding useful service flexibility without requiring additional bench space.

At 155kg and over 1300mm wide, this is a substantial installation. It requires an adequate gas supply, and most sites will need a canopy extraction system appropriately rated for the grill's output. Installation must be carried out by a Gas Safe registered engineer, and it is worth confirming gas supply capacity with your installer before ordering.

The ST1300 is well suited to pub kitchens, hotel operations, and grill-focused restaurants where chargrilled food is central to the menu and throughput is consistent across service. For lighter grill menus or smaller operations, a narrower model in the Synergy range may be more appropriate. For very high-volume or multi-station sites, it is worth considering whether a wider configuration would better serve the workflow.

If you would like to talk through how the Trilogy ST1300 would work within your kitchen setup, the team is happy to help you think through the detail before you commit.

The Hobart Bonnet BCB900 is a heavy-duty propane gas chargrill built for sustained commercial kitchen use. It uses a radiant grill design to deliver consistent charred results and defined grill marks across meat, fish, poultry, and vegetables — the kind of finish that matters when presentation and consistency are both part of the brief. This is not a light-duty unit pressed into heavy use; it is sized and constructed for operations where the grill is a core part of the line.

In a busy service environment, even heat distribution across the full cooking surface is what keeps the line moving. The BCB900 holds its temperature predictably through a full service, which supports reliable recovery between covers and helps prevent the kind of stalling that disrupts output during peak periods. It is the sort of grill that rewards a properly managed section without requiring constant attention to compensate for hot or cold spots.

From an operational standpoint, the practical advantages are clear:

• Stainless steel construction supports hygiene standards and withstands daily commercial use
• Consistent heat distribution reduces variation between covers during a full service
• Straightforward controls keep training requirements low and reduce the risk of user error
• Generous cooking surface supports simultaneous multi-product or batch cooking
• Accessible layout makes end-of-service cleaning manageable for kitchen teams

The BCB900 runs on propane, so a reliable LPG supply and appropriate flexible hose connections are required before installation. At 122kg, it is a substantial piece of equipment — bench strength or a purpose-built stand must be confirmed before the unit arrives. Gas connection work must be carried out by a Gas Safe registered engineer, and ventilation provision should be assessed as part of installation planning. The footprint suits a well-equipped range section, but kitchens with limited linear space should verify clearances carefully before ordering.

This chargrill is well suited to restaurants, pub kitchens, hotel operations, and contract or event catering environments where a chargrilled finish is a regular menu requirement. It sits in the mid-to-high capacity range — smaller operations with lighter demand may find a more compact unit sufficient, while very high-volume sites running continuous grill service across multiple sections might benefit from a larger or multi-burner configuration.

If you would like to talk through how this unit fits your kitchen's layout, service volumes, and gas supply, we are happy to work through the detail with you before you make a decision.

The Synergy Grill CharGo STCGO600 is a natural gas chargrill and oven combination unit, built around the idea that chargrilling and oven-finishing should be possible within a single piece of equipment. It includes a slow cook shelf and garnish rail, making it a self-contained cooking station for kitchens where worktop and floor space are at a premium. The unit runs on natural gas and can be converted to LPG on site, which gives some flexibility depending on your supply.

In service, the STCGO600 earns its place through a combination of genuine chargrill output and the ability to finish, slow cook, or hold product in the integrated oven below. The SMART control system brings the grill up to temperature quickly via an automatic rapid heat-up stage before settling to your set temperature, which reduces the time operators spend waiting for the unit to be service-ready. Temperature control is handled in 1°C increments via tactile buttons, giving chefs precise, repeatable settings across different menu items. The chargrill produces the high-heat, smoky flavour profile you would expect from a quality gas chargrill, while the oven beneath extends your menu range to whole joints, whole chickens, ribs, vegetables, and pizza without the need for a separate unit.

From an operational standpoint, the energy efficiency case is worth noting. Synergy Grill technology is designed to use significantly less gas than a conventional chargrill running at equivalent output, and the CharGo format takes that further still. For kitchens with high fuel costs, this is a meaningful running-cost consideration rather than a marketing claim.

• Reduces pre-service heat-up time through automated rapid start
• Extends menu range without adding floor space
• Precise temperature control supports consistent cooking across covers
• Oven capability reduces dependence on separate finishing equipment
• Lower gas consumption compared to conventional chargrill formats

At 143kg and with a footprint that requires adequate rear and side clearance for ventilation, this is not a unit to position without planning. Natural gas connection will require a Gas Safe registered engineer, and the kitchen ventilation canopy above the unit must be sized to handle the heat and combustion output of a high-temperature gas chargrill. It is worth confirming extract capacity before installation.

The STCGO600 is well suited to pub kitchens, grill restaurants, hotel operations, and any site where chargrilled product is a regular part of the menu and the team wants to consolidate equipment. It will handle a broad cover range in the right service environment. For very high-volume operations running chargrill continuously across long services, it is worth discussing whether a higher-capacity configuration would be more appropriate for your throughput.

If you would like to talk through whether this unit is the right fit for your kitchen setup, our team is happy to work through the detail with you before you commit.

The Hobart Ecomax HEPLG78A is a 700mm wide lava rock gas chargrill built for professional kitchen use. Lava rock cooking works by absorbing heat from the gas burners and radiating it evenly upward, producing the consistent high-surface temperatures and characteristic charred finish that chargrill cooking demands. The unit features two separate cast iron cooking grids — one dedicated to meat and one to fish — which gives kitchens a practical, built-in method of managing allergen separation during service without relying on improvised arrangements.

In a working kitchen environment, lava rock chargrills are valued for their ability to sustain cooking temperatures across a continuous service. The rock bed retains heat effectively, reducing the temperature drop that occurs when cold product is placed on the grill. Cast iron grids hold and distribute heat evenly across the cooking surface, helping to produce consistent results from the first cover to the last rather than only at the start of service.

From an operational standpoint, the dual-grid configuration offers several practical advantages:

• Dedicated meat and fish grids support cleaner allergen management during service
• Cast iron surfaces develop a natural seasoning over time, improving release and reducing sticking
• Lava rock beds are straightforward to replace when required, keeping maintenance uncomplicated
• Stainless steel construction throughout supports cleaning and withstands sustained heavy use
• 700mm footprint integrates cleanly into a standard cooking suite line

As a gas appliance, the unit requires a suitable gas supply connection and must be installed beneath an appropriate extraction canopy in line with current UK gas safety and ventilation regulations. At 98kg, positioning should be planned carefully and any future repositioning factored into the installation layout. Installation must be carried out by a Gas Safe registered engineer. There is no water connection required, and electrical involvement is limited to ignition, which keeps the installation relatively straightforward compared with combination or electric alternatives.

This chargrill is well suited to restaurants, pub kitchens, and hotel operations where chargrilled dishes appear regularly on the menu and service volumes justify a dedicated unit. The 700mm cooking width is a practical choice for mid-volume operations. Sites with higher throughput, or those running chargrill as a primary cooking method across extended service periods, may find a wider or higher-capacity unit better suited to demand. Equally, where chargrill use is occasional rather than central to the menu, a smaller unit may be more proportionate to the need.

If you are planning a cooking suite around this unit, or have questions about gas supply, ventilation, or how it sits alongside other equipment, our team is glad to talk it through before you make a decision.

The Hobart Bonnet BCB1200 is a heavy-duty propane gas chargrill designed for professional kitchens where the grill station is expected to perform consistently and continuously throughout a busy service. With a cooking surface spanning 1185mm in width, it provides substantial capacity to cook across multiple covers simultaneously, making it a practical choice for operations where batching delays at the grill are not acceptable.

In a working kitchen environment, the BCB1200 demonstrates the kind of steady, repeatable output that grill chefs rely on during peak periods. Heat distribution across the full width of the cooking surface remains consistent, which reduces the variability that can affect service quality when sections of a grill run unevenly. Recovery between loads is handled well — a meaningful consideration when a grill station is turning over covers quickly with little breathing space between orders.

From an operational standpoint, the BCB1200 offers several practical advantages worth noting:

• Wide cooking surface supports high-cover service without batching delays
• Propane operation suits sites without a natural gas supply, including event venues and remote locations
• Stainless steel construction withstands heavy daily use and cleans down efficiently after service
• Consistent heat distribution reduces waste from uneven cooking results
• Efficient burner design supports grill performance without unnecessary gas consumption

At 170kg, this is a substantial piece of equipment and installation requires careful planning. Adequate canopy extraction or ventilation is essential. The floor structure must be confirmed as capable of supporting the unit's weight in its intended position, and adequate clearance to the rear and sides is needed for safe operation and routine cleaning access. Because this model runs on propane, LPG cylinder storage and a suitable regulator setup must be confirmed with a qualified gas engineer prior to installation.

The BCB1200 is well suited to steakhouses, grill-led restaurants, hotel kitchens, and contract catering operations where the grill is one of the busiest sections during service. It is sized for genuine volume output rather than occasional or light use. Smaller operations or sites with more modest grill demand may find a narrower model more appropriate and more economical to run. Sites running multiple sittings with large grill menus should consider whether the available capacity — or a second unit — would better serve peak demand.

If you would like to talk through whether this model fits your kitchen layout, service volumes, and gas supply setup before making a decision, we are happy to help.

The Hobart Bonnet BCB1200 is a heavy-duty natural gas chargrill built for kitchens where grilling is a core part of the menu rather than an occasional function. The wide cooking surface — spanning just over 1,100mm — and eight independently controlled burners allow a kitchen to run different proteins and vegetables simultaneously at the temperatures each item requires, without that flexibility coming at the cost of cooking quality.

In a busy service, the ability to zone the grill is a genuine operational advantage. One section can be held at searing temperature for red meat while an adjacent zone runs lower for fish or items that need finishing rather than cooking through. This allows a smaller brigade to manage a wider spread of tickets without the constant risk of overcooking. The thermally efficient heat distribution directs energy into the food rather than dispersing excess heat into the kitchen, which also makes conditions more comfortable for the team working the grill station.

Day-to-day maintenance is made practical by cassette-style heat deflectors that are removable without tools, and the unit comes supplied with a cleaning brush, grate scraper, and lifting tool as standard. The three-sided splash guard helps contain grease and keeps the surrounding area cleaner during service.

• Eight independent burner zones support simultaneous multi-temperature cooking
• Three-sided splash guard reduces grease spread during high-volume service
• Tool-free removable deflector cassettes make end-of-service cleaning straightforward
• Wide cooking surface sustains throughput on high-ticket-volume covers
• Supplied cleaning kit covers day-to-day maintenance without additional procurement

At 170kg, the BCB1200 requires a fixed, level installation position and must be connected to a natural gas supply by a Gas Safe registered engineer. Adequate overhead extraction is essential — a canopy system sized for a high-output gas chargrill should be confirmed before installation. The footprint is substantial, so kitchen layout and service access clearances should be reviewed carefully at the planning stage.

This unit is well suited to à la carte restaurants, steakhouses, hotel kitchens, and similar operations where grilling is consistent and covers are high. For sites where grilling is a secondary or occasional function, a narrower unit would likely be more appropriate. For very high-volume or multi-station operations with sustained peak demand, it is worth discussing whether a larger configuration would better match the workload.

If you would like to talk through whether this model is the right fit for your kitchen layout and service volumes, our team is glad to work through the detail with you.

The Fagor B-G910 I is a countertop gas chargrill from the 900 Series range, designed for high-volume commercial kitchens where consistent, intense grilling heat is a daily requirement. Running on natural gas, it uses tubular burners capable of reaching surface temperatures up to 400°C — the kind of heat needed to properly sear meat, mark fish, and char vegetables during a busy service period rather than simply cooking them through.

In a working kitchen environment, what matters most is reliable, consistent heat that recovers quickly after each batch. The B-G910 I is built for that pattern of use — high demand, repeated loading, continuous service. The reversible cast iron grills give operators two cooking surfaces in one unit: one side for pronounced bar marks, the other for a smoother finish, which adds flexibility when menus require different presentations from the same piece of equipment. Front-mounted dial controls allow straightforward temperature adjustment without reaching over the cooking surface, which is a practical consideration during a busy pass.

Key operational advantages include:

• Reversible iron grills for varied cooking finishes without changing equipment
• High-temperature tubular burners suited to searing and high-throughput grilling
• 130mm splashguards protecting adjacent surfaces and equipment
• Stainless steel construction throughout for durability and straightforward cleaning
• Front-mounted controls for safe, accessible temperature management

At 800mm wide and 70kg, this is a substantial countertop unit that will need a robust, stable surface capable of bearing the weight — this is not a lightweight piece of kit. It requires a natural gas supply with appropriate flexible connection and must be installed in a ventilated kitchen with extraction overhead. The unit is designed to integrate with other Fagor 900 Series appliances and compatible stands, which is worth considering if you are planning a suite or island run. For sites with particularly high chargrilling volumes or where a floor-standing configuration is more practical, a heavier-duty or larger format unit may be worth discussing.

This chargrill is well suited to restaurants, hotel kitchens, pub kitchens, and event catering operations where chargrilled dishes feature regularly on the menu. It is less suited to light-use or intermittent applications where the capital outlay and gas infrastructure may not be justified.

If you are unsure whether this unit is the right fit for your kitchen layout or service volume, our team is happy to talk it through before you commit to a purchase.

The Synergy ST1300 is a three-burner commercial gas grill built around a patented burner system and natural ceramic heat bed. Where a conventional chargrill collects fat in a removable tray, the ST1300 operates at temperatures high enough to atomise fat as it falls, removing the tray from the equation entirely. The unit is supplied with a garnish rail and slow cook shelf, which extend usable workspace within the same footprint — useful during service when holding space is at a premium.

In a busy kitchen, the ceramic heat bed delivers consistent, intense heat across the full cooking surface with minimal cold spots. Three heat settings give chefs the control to work across different proteins and fat contents within the same service — moving between high-fat cuts, leaner red meat, and fish without losing consistency. The cooking process also draws water vapour back into food as it grills, which supports moisture retention and helps protect yield during a long, continuous service.

From a day-to-day operational standpoint, the absence of a fat tray makes a meaningful difference to end-of-service cleaning. There is no fatty residue to drain, no tray to degrease, and no disposal process to factor into the closing routine. Other practical advantages include:

• Fat atomisation eliminates fatty waste and simplifies the cleaning process
• Three heat settings support consistent results across varied menu items
• Ceramic heat bed provides even heat distribution across the cooking surface
• Garnish rail and slow cook shelf add holding capacity within the existing footprint
• Moisture retention during cooking helps protect yield across a long service

The ST1300 is a gas appliance and must be connected to a commercial gas supply by a Gas Safe registered engineer. At 155kg and over 1.3 metres wide, delivery access and final positioning need to be planned carefully — this is not a unit that can be moved easily once it is in place. Adequate overhead extraction is essential, as with any commercial grill producing sustained heat and combustion gases. The width and output make it most practical in medium to larger kitchen operations where the cooking surface will be in consistent use across each service.

This grill is well suited to operations where grilled dishes form a core part of the menu — steakhouses, pub kitchens, casual dining, and hotel restaurants where the throughput justifies the counter space and gas capacity. Smaller operations, or those with a more limited footprint, may find a single or two-burner alternative a better fit. For very high-volume sites running continuous grill passes across multiple sections, it is worth considering whether further capacity would be needed.

If you would like to talk through whether the ST1300 suits your service volumes, extraction setup, or gas supply before placing an order, we are happy to help.

The Synergy Grill CGO900DUALE is a commercial electric chargrill oven built around a patented fat-atomising system. Rather than allowing fat drippings to collect in a tray beneath the grill, the unit operates at temperatures high enough to atomise fat as it falls. This removes the fat tray from the equation entirely, which has a meaningful impact on post-service cleaning time and on the fire risk associated with accumulated fat. The single-lid design encloses the cooking chamber during operation, while the half-open grill configuration gives operators the flexibility to work across different cook styles on the same unit. A slow-cook shelf and garnish rail extend its usefulness beyond straightforward chargrilling.

In a busy kitchen environment, temperature recovery after loading is one of the more telling measures of a grill's suitability for continuous service. This unit is designed to recover quickly, and its demand-led power draw means it is not pulling full load throughout every quiet period — which contributes to more manageable energy costs over the course of a service. The enclosed lid also plays a practical role in moisture retention: water vapour released during cooking is partially reabsorbed rather than lost, which tends to improve yield on proteins and produces results that hold well during a busy pass.

Key operational advantages for kitchen teams include:

• No fat tray to empty or clean — fat is atomised during cooking
• Demand-led power draw helps manage energy costs across a full service
• Enclosed lid supports moisture retention and better protein yield
• Slow-cook shelf and garnish rail add menu flexibility without extra equipment
• Digital controls allow consistent temperature setting across service periods

At 205kg this is a substantial piece of equipment, and placement planning should begin early in any kitchen fit-out or refurbishment. Being electric, there is no gas supply requirement, which simplifies fuel logistics — but the power draw is significant and must be assessed against your site's available electrical capacity before installation. This is not a unit that connects to a standard socket, and a qualified electrician should be engaged from the outset. Ventilation is equally important: chargrilling generates significant fumes and vapour, and your extraction canopy will need to be rated appropriately for the output this unit produces.

This model is well suited to mid-to-high volume operations where chargrilling is a regular and prominent part of the menu — steakhouses, hotel kitchens, pub restaurants, and contract catering environments are all typical placements. The combination of the slow-cook shelf and half-open grill configuration also makes it a practical choice for kitchens looking to consolidate cooking methods into a single footprint. For sites running continuous grill service at very high volume across multiple sections, a dual-unit configuration or a heavier-duty alternative may be worth exploring.

If you would like to talk through the electrical requirements, extraction considerations, or whether this unit is the right fit for your service volumes and kitchen layout, the team is glad to work through the detail with you.

The Fagor B-E9101 I is a freestanding electric chargrill from the 900 Series range, designed for professional kitchen use where consistent, high-temperature grilling is a regular part of service. It operates on a three-phase supply and uses stainless steel-covered heating elements capable of reaching up to 400°C, providing the surface heat needed to achieve a genuine char finish on meats, seafood, and vegetables.

In a busy kitchen environment, consistent heat across the grill surface is what separates a reliable piece of kit from a frustrating one. The Fagor's covered elements are designed to distribute heat evenly, reducing the risk of cold spots that affect cooking quality during a fast-paced service. Recovery between batches is suitably quick for a unit of this class, making it practical for continuous-use situations rather than occasional operation.

A few practical points worth noting:

• Reversible cast iron grills offer two different surface finishes depending on the mark required
• Front-mounted dial controls allow temperature adjustment without reaching over the cooking surface
• 130mm splashguards help protect adjacent equipment and surfaces during service
• Full stainless steel construction throughout supports straightforward daily cleaning
• Designed to sit alongside other Fagor 900 Series units, useful where a suite of matching equipment is preferred

As a freestanding unit requiring a three-phase electrical connection, installation should be handled by a qualified electrician. At 70kg, it needs a stable, level surface and appropriate clearance on all sides for ventilation and access. The 800mm width suits most commercial kitchen configurations, though kitchen size and extraction capacity should be assessed before installation. This is not a unit suited to single-phase supplies or domestic-grade installations.

The B-E9101 I is a practical choice for restaurants, hotels, and contract catering operations where chargrill output forms a regular part of the menu. It will suit kitchens running moderate to high covers. For very high-volume sites or those with continuous back-to-back service demands, it is worth considering whether a heavier-duty option might be more appropriate for the workload.

If you are unsure whether this unit fits your service volumes, electrical supply, or kitchen layout, the team is happy to talk it through before you commit to anything.