Electric Chargrills

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.

The Fagor B-E9051 I is a freestanding electric chargrill from the 900 Series range, built for consistent, high-temperature cooking in a commercial kitchen environment. It uses stainless steel-covered heating elements capable of reaching 400°C, providing the sustained surface heat needed to achieve a reliable char on meats, fish, and vegetables without relying on gas infrastructure.

In a busy service setting, consistent grill temperature is critical. The 7.5kW three-phase element arrangement supports the kind of recovery speeds necessary when the grill is in continuous use — load after load without significant temperature drop. The reversible cast iron grills are a practical feature: one side gives a classic ridged char mark, the other a flat sear, which extends the range of dishes the unit can handle without additional equipment.

From an operational standpoint, the key practical advantages include:

• Front-mounted dial controls allow quick temperature adjustment without reaching over a hot cooking surface
• Reversible iron grills offer two cooking finishes from a single unit
• 130mm splashguards help protect adjacent equipment and reduce cleaning time on surrounding surfaces
• Stainless steel construction throughout is straightforward to clean and holds up well under daily commercial use
• Sits within the 900 Series suite, so it integrates consistently with other Fagor equipment and compatible stands

Installation requires a three-phase electrical supply, which is standard in most commercial kitchens but worth confirming before ordering — single-phase sites will not be able to run this unit. At 67kg it is a substantial piece of kit and will need appropriate positioning during installation. Ventilation above the unit should comply with local extraction requirements for commercial cooking equipment.

This chargrill is well suited to restaurants, hotel kitchens, and contract catering operations with a steady throughput of grilled dishes. It is a capable mid-range unit. For very high-volume sites running continuous back-to-back service, a heavier-duty or wider format unit may be worth considering. Equally, smaller operations with lighter demand may find a more compact model a better fit.

If you are working out whether this unit suits your kitchen setup or how it fits alongside existing 900 Series equipment, the team is happy to talk it through with you before you commit.

The Synergy Grill ST900E is a 900mm wide electric chargrill that uses Synergy's patented fat-atomising technology as its central operating principle. Rather than allowing rendered fat to collect in a tray beneath the cooking surface, the unit operates at temperatures high enough to atomise fat as it drips from the food. The water vapour produced during cooking is reabsorbed back into the food rather than escaping as steam, which has a measurable effect on moisture retention and yield consistency. Digital push-button controls allow chefs to monitor and adjust power levels during service, and a garnish rail and slow-cook shelf extend the working area immediately around the grill.

In service, the ST900E performs well across sustained periods of high-volume grilling. The heat bed maintains even cooking conditions across the full 900mm width, which supports consistent throughput when multiple covers are running. Recovery between orders is reliable, and the absence of a fat tray removes one of the more time-consuming end-of-service cleaning tasks. For kitchens where chargrilling is central to the menu — steakhouses, gastro pubs, hotel restaurants — this is a proven piece of equipment with a clear operational logic.

The practical advantages operators notice in day-to-day use include:

• No fat tray to empty, clean, or manage during or after service
• Fat atomisation supports moisture retention, benefiting yield and plate consistency
• Digital controls give clear power visibility throughout service
• Stainless steel construction throughout aids durability and hygiene compliance
• Garnish rail and slow-cook shelf provide usable space directly adjacent to the cooking surface

At 149kg, the ST900E requires a solid, level surface capable of bearing its weight. The footprint of 905mm wide by 835mm deep needs to be accounted for in the kitchen layout, along with adequate clearance above and around the unit for ventilation. As an electric model, it requires a hardwired electrical supply — the supply specification should be confirmed with a qualified electrician before installation. It is also worth verifying that your canopy extraction system has sufficient capacity for a high-temperature chargrill operating at this output level. This unit is not designed for domestic use.

The ST900E is well suited to mid- to high-volume kitchens where chargrilling is a significant part of the menu and where the 900mm cooking width will be consistently used. Smaller or lower-volume operations may find a narrower model from the same range more appropriate. For very high-volume sites or multi-station setups, it is worth discussing whether a larger or duplicated configuration better fits the demand.

If you want to talk through how this unit fits your kitchen layout, service volumes, or electrical supply before ordering, the team is glad 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 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 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 Synergy Grill CGO600E is a 600mm electric chargrill oven that produces genuine char marks and BBQ-style flavour through a patented heat bed system rather than conventional radiant or contact grilling. As fat renders from the food, the high-temperature metal plate heat bed atomises it rather than collecting it — eliminating the need for a fat tray and generating the kind of flavour and finish more commonly associated with solid fuel or gas chargrills.

In a busy kitchen, the CGO600E is built to hold consistent grill temperatures through repeated loading. The control system is designed to draw power only when recovery is needed rather than running continuously at full draw, which helps manage electricity consumption across a full service without requiring manual adjustment from the team. The digital temperature display gives chefs clear visibility at all times, and the slow cook shelf extends the unit's usefulness beyond direct grilling.

From an operational standpoint, the fat atomisation approach offers some meaningful day-to-day advantages:

• No fat tray to manage, empty, or clean during or after service
• Water vapour reabsorbed into food during cooking supports moisture retention and yield
• Consistent char and flavour profile without dependence on gas supply
• Slow cook shelf adds menu flexibility beyond the grill surface
• Stainless steel construction keeps cleaning straightforward

At 132kg, the CGO600E requires a solid, level surface capable of bearing significant weight. Being electric removes the need for a gas connection, but the power draw is substantial — it is important to confirm your electrical supply is appropriately rated before ordering. Despite the absence of gas, this is a high-heat cooking unit and it must be installed beneath a suitable canopy extraction system. Allow adequate clearance around the unit and factor in the 835mm depth when planning positioning.

The CGO600E is well suited to restaurants, hotel kitchens, and event catering operations where chargrill output and flavour quality matter, and where either a gas supply is unavailable or fat disposal is a practical concern. For sites running continuous high-volume covers throughout service, it is worth considering whether a higher-capacity configuration would better match throughput demands.

If you would like to talk through whether this unit suits your kitchen's layout, electrical supply, or service volumes, our team is glad to help you work through it 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 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 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.