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Parry
Parry PGC6 Dual Zone Gas Chargrill | Lava Rock Commercial Grill
£1,112.00(£1,334.40 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is the PGC6 suitable for a kitchen running chargrilled dishes across two services daily?
Yes, the PGC6 is designed for mid-volume operations running chargrilled dishes regularly across lunch and evening service. The two independent zones add useful flexibility during peak periods. For sites where the chargrill is in near-constant use throughout the day or where throughput is very high, a unit with a larger cooking surface would be worth considering.
What extraction provision does a gas chargrill like this require?
Gas chargrills produce significant smoke and grease-laden vapour, so a properly specified overhead canopy with adequate filtration is essential — this is a regulatory requirement in most commercial kitchen environments, not just a recommendation. If your existing extraction system was not sized for a chargrill, it is important to review capacity before installation. We can advise on what to look for if you are unsure.
How does lava rock chargrilling differ from other commercial grill types?
Lava rock absorbs heat from the gas burners and re-radiates it evenly across the cooking surface, which helps produce the high, consistent temperatures needed for clean grill marks and the characteristic chargrilled flavour. Unlike contact grills or griddles, the radiant heat method also allows fats and juices to vaporise as they drip, contributing to the flavour profile. It is a proven approach commonly used in restaurant and pub kitchen environments.
Size and weight
- External width
- 600 mm
- External depth
- 795 mm
- External height
- 340 mm
- Weight
- 40 kg
Power and energy
- Power rating
- 10.8 kW
£1,112.00(£1,334.40 inc VAT)
£1,112.00(£1,334.40 inc VAT)
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.
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