Chargrills

The Hobart Bonnet BCB1800 is a wide-format natural gas chargrill built for professional kitchens where the grill is central to the menu. Its 1844mm cooking width provides a substantial, continuous cooking surface, and twelve independently controlled burners allow chefs to manage distinct heat zones across the full width — running different proteins, vegetables, or grill items simultaneously without compromising control.

In a demanding service environment, temperature stability and recovery matter as much as raw capacity. The BCB1800 reaches cooking temperature quickly and holds heat consistently when the surface is fully loaded, which is where lesser equipment tends to fall short. During peak covers, a grill that drops temperature under load slows the pass and affects the quality of every plate that follows. At 227kg, this is a unit designed for sustained, high-output use over long service periods rather than light or occasional work.

From an operational standpoint, several practical details are worth noting:

• Twelve independently controlled burners allow flexible heat zoning across the full width
• Cassette-style heat deflectors are removable, making end-of-service cleaning more straightforward
• A three-sided splash guard limits grease spread to surrounding equipment and surfaces
• Stainless steel construction supports hygiene compliance and durability under daily commercial use
• Cleaning brush, grate scraper, and lifting tool included as standard

Installation requires a mains natural gas supply rated to support the full burner load, and a suitable flue or extraction canopy above the cooking surface is essential. The 1844mm footprint means the BCB1800 is intended for large modular kitchen suites or purpose-built cooking lines — it is not suited to compact or galley kitchens where space is constrained. Floor loading should be assessed prior to installation given the unit's weight. A propane configuration is available if a natural gas supply is not present on site.

The BCB1800 is well suited to steakhouses, hotel banqueting kitchens, large gastropubs, and contract catering operations where grill throughput is consistently high and the chargrill is a primary cooking station. Smaller operations with more modest grill requirements would likely be better served by a shorter model with a reduced footprint. For very high-output sites or extended grill menus where even this width may prove limiting, it is worth considering whether a wider configuration or a paired unit arrangement would be more practical.

If you are specifying this unit for a new kitchen suite or working out how it fits into an existing cooking line, the team is glad to talk through the layout and service requirements with you beforehand.

The Synergy CharGo STCGO900 is a gas-fired chargrill and oven combination unit, designed to extend what a single piece of equipment can deliver on a busy service line. Rather than operating as two separate appliances, the CharGo integrates chargrill cooking above with an oven cavity below, allowing operators to move food between intense radiant heat and a more controlled cooking environment without leaving the station. The unit comes supplied with two lids, slow cook shelves, and a garnish rail, giving a reasonably complete setup out of the box.

In operation, the CharGo is built around Synergy Grill's established burner technology, which burns fuel more completely and generates less flare-up than a conventional open-flame chargrill. This translates to genuine fuel savings over a shift — Synergy quote significant efficiency gains compared to standard chargrills, and the oven element of the unit can further reduce cooking times by finishing product that has been sealed on the grill surface. The SMART controller brings the unit up to temperature quickly at start of service and then holds at a set temperature, which helps with consistency across a long lunch or dinner service. Temperature adjustment is available in 1°C increments, which gives the kitchen team precise control over cooking zones.

The two-zone heat configuration means the grill surface can be managed at different intensities simultaneously — useful when cooking proteins and vegetables alongside each other, or when holding one zone lower during quieter periods to save fuel. The oven cavity opens up the menu considerably: joints, whole birds, ribs, bread, pizza, and smoked preparations are all documented uses of this format.

• Genuine reduction in running costs compared to a conventional chargrill setup
• Consistent temperature holding reduces reliance on chef attention during service
• Oven cavity allows finishing and slow cooking without occupying a separate appliance
• Smoke and char flavour profile retained despite cleaner combustion
• Menu flexibility across grilled, roasted, smoked, and slow-cooked items

The unit runs on natural gas and can be converted to LPG on site, which gives some flexibility for locations without mains gas. At 185kg, this is a substantial piece of kit — installation planning should account for floor loading, adequate service access for the burner assembly, and appropriate extraction overhead. Commercial extraction designed for heavy chargrilling will be required; this is not a unit that can be installed beneath a standard canopy without proper assessment. Width of just over 900mm means it fits a standard single-bay section, but depth and height should be checked against the space available and any pass or overhead shelf arrangements.

The CharGo STCGO900 is well suited to restaurant kitchens where chargrilled food makes up a meaningful proportion of the menu and where the operator wants to reduce the number of appliances needed to deliver that menu. It performs best in sites with consistent, moderate-to-high throughput rather than very high-volume operations where two separate dedicated units might be more practical. For kitchens with lighter chargrilling requirements, a standard single-function chargrill would be a simpler and more cost-effective choice; for very high-volume sites, a larger or multi-unit configuration may be worth considering.

If you're working through how this unit would fit your kitchen layout, fuel supply, or extraction setup, we're happy to talk it through before you commit to an order.

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 Fagor B-G905 I is a countertop gas chargrill from the 900 Series range, designed for high-temperature cooking in a compact footprint. It runs on natural gas and uses tubular burners capable of reaching up to 400°C — the kind of heat needed to properly char meat, caramelise proteins, and mark seafood and vegetables cleanly without steaming them. The reversible cast iron grills give operators a choice of finish, with one side producing pronounced grill lines and the reverse offering a flatter contact surface for items where a subtler mark is preferable.

In a busy service environment, consistent radiant heat is what separates a capable chargrill from one that recovers slowly and produces uneven results. The tubular burner design on the B-G905 I supports rapid heat recovery between covers, which matters during sustained service periods when the grill is being loaded and reloaded continuously. The front-mounted dial controls allow temperature adjustment without reaching across a hot surface, which is a practical consideration in a tight pass or grill station.

From an operational standpoint, the main practical advantages are:

• Reversible cast iron grills for versatile finish options on the same unit
• Large 130mm splashguards protect adjacent equipment during service
• Front-mounted controls for safe, accessible temperature adjustment
• Stainless steel construction throughout supports routine cleaning
• Compact countertop format suits stations where floor space is limited

Being a countertop unit, installation is relatively straightforward — it requires a stable, heat-resistant surface, an appropriate natural gas connection, and adequate overhead ventilation in line with your kitchen's extraction requirements. At 45kg, it is manageable to position but warrants two people for placement. The unit is designed to integrate with other Fagor 900 Series appliances, which makes it a practical addition to a suited line-up. For very high-volume grill stations running continuous covers across a full service, a wider or heavier-duty freestanding chargrill may offer more cooking area — worth considering at the planning stage.

The B-G905 I is well suited to restaurants, gastro pubs, and hotel kitchens where chargrilling forms a regular part of the menu but does not require a full-width standalone unit. It is a practical choice for operators looking to add a dedicated chargrill to an existing 900 Series suite or to a compact kitchen setup.

If you are unsure whether this model fits your service volume or kitchen configuration, our team is happy to work through the details with you before you commit.

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 CharGo STCGO1300 is a gas-fired chargrill and oven combination unit designed for commercial kitchens that need to do more with a single piece of equipment. It combines the direct-heat, high-temperature searing of a chargrill with the controlled environment of an oven, along with a slow cook shelf, making it possible to handle a much wider range of dishes from a single station. It runs on natural gas and can be converted to LPG on site.

The unit operates across three variable heat zones, which allows the kitchen to run different products simultaneously at different temperatures — useful during a busy service when the grill is handling steaks at one end while bread or vegetables finish at the other. The SMART control technology moves the unit through a rapid heat-up stage before automatically settling at the set cooking temperature, reducing the time between switching on and being ready to cook. Temperature adjustment is available in 1°C increments, giving chefs precise control during service.

In practical terms, the combination of chargrill, oven cavity, and slow cook shelf opens up menu options that a standard flat chargrill cannot support — whole joints, whole chickens, ribs, pizza, and smoked dishes are all achievable. Key operational advantages include:

• Three independent heat zones allow simultaneous cooking of different menu items
• Oven cavity extends menu range beyond what a chargrill alone can manage
• Slow cook shelf adds a further cooking mode without additional equipment footprint
• SMART heat-up control reduces warm-up time at the start of service
• Reported energy savings compared to conventional chargrills, helping manage running costs

At just over 1300mm wide, this unit requires a meaningful run of cooking line. It will need a suitable gas supply with correct pressure for the fuel type in use, and as with any high-temperature chargrill, proper overhead extraction is essential — both for ventilation regulations and comfortable working conditions. The stainless steel construction is well suited to the demands of a commercial kitchen environment. Installation should be carried out by a Gas Safe registered engineer, and the site should be assessed for extraction capacity before ordering.

This unit is best suited to kitchens with a broad menu that demands versatility from a single cooking station — gastropubs, hotel kitchens, and busy restaurants where the ability to chargrill, roast, and slow cook from one piece of equipment represents a genuine operational advantage. For smaller operations with more limited menu requirements, a compact single-zone chargrill may be a more proportionate choice. For very high-volume sites running continuous covers across a wide menu, it is worth discussing whether a heavier-duty configuration better matches throughput demands.

If you are weighing up whether this unit suits your kitchen layout, fuel supply, and extraction setup, our team is happy to talk through the practical details before you commit.

The Fagor B-G9101 I is a freestanding gas chargrill from the 900 Series range, designed for high-temperature cooking in commercial kitchen environments. Running on natural gas and rated at 22kW, it uses tubular burners to reach cooking temperatures up to 400°C — the kind of sustained, intense heat needed to produce a proper char on meats, seafood, and vegetables rather than simply browning them.

In a busy kitchen, consistent radiant heat and fast recovery between covers are what make a chargrill worth running during service. The tubular burner configuration on the G9101 I delivers heat across the full grill surface reliably, and front-mounted dial controls allow chefs to adjust temperature zones quickly without reaching over a hot surface. The reversible cast iron grills give two distinct cooking finishes — a useful operational flexibility where menu variety demands it.

From a practical standpoint, the unit is well thought through for a working kitchen:

• Reversible iron grills offer flat and ridged cooking surfaces in a single unit
• Front-mounted controls keep adjustments accessible and away from the heat zone
• 130mm splashguards protect adjacent equipment and reduce cross-contamination risk
• Stainless steel construction throughout supports daily cleaning routines
• Compatible with other Fagor 900 Series appliances for a cohesive suite layout

Installation requires a natural gas supply at appropriate pressure, with connection by a Gas Safe registered engineer as standard. At 70kg, the unit is substantial and will need adequate flooring support. Ventilation requirements should be assessed as part of your kitchen extraction planning — a chargrill operating at these temperatures will generate significant heat and combustion byproducts that a canopy or extraction system must handle correctly. The 800mm width fits within most standard suite configurations, but clearances to combustible surfaces should be confirmed before installation.

The G9101 I is well suited to restaurants, steakhouses, gastro pubs, and contract catering operations where grilled dishes feature regularly on the menu and throughput is consistent across a service period. It sits within the mid-range of commercial chargrills by output; sites with very high-volume grill throughput or extended service windows may find it worth discussing whether a heavier-duty alternative would be a better long-term fit.

If you're planning a new suite layout or replacing existing grill equipment, our team is happy to talk through your service requirements and help you confirm whether this unit is the right choice for your kitchen.

The Synergy Grill ST1500 Trilogy is a wide-format natural gas contact grill built around Synergy's patented fat-atomising system. Rather than collecting rendered fat in a tray, the grill operates at high temperatures that atomise fat as it drips onto a robust metal heat bed. The water vapour released during this process is reabsorbed into the food as it cooks, contributing to improved moisture retention and a pronounced char-grilled flavour without the need for additional interventions from the kitchen team.

In a busy service environment, the ST1500's 1535mm cooking width gives a large working area capable of handling volume across multiple covers simultaneously. The SMART control system addresses one of the more common operational frustrations with heavy-duty grills — slow heat-up — by placing the grill into a rapid heat stage for the first 30 minutes before automatically settling at the desired cooking temperature. This means less waiting at the start of service and more consistent cooking conditions across the shift. The tactile push-button controls and digital display allow brigade members to adjust power levels without breaking stride.

From a day-to-day operational standpoint, the removal of a fat tray is a meaningful change for busy kitchens:

• No fat tray to empty, clean, or dispose of between services
• Reduced risk of fat fire incidents associated with tray overflow
• Cleaner pass and grill station throughout service
• Garnish rail and slow cook shelf extend the unit's versatility beyond direct grilling
• Digital display gives clear, repeatable temperature control for consistent results

At 180kg, the ST1500 is a substantial piece of equipment and will require appropriate floor loading, a stable level surface, and a correctly sized natural gas supply with a suitably rated flexible connector. Ventilation provision should be assessed prior to installation — a unit of this cooking capacity will generate significant heat output and will typically require installation beneath a commercial extraction canopy. The depth of 705mm means it will occupy a considerable portion of a standard run of countertop, so kitchen layout and service flow should be planned accordingly. This is a floor-standing or countertop unit depending on your installation arrangement, and at this size it is best suited to kitchens with a dedicated grill station rather than a general-purpose cooking line.

The ST1500 is well suited to high-volume operations such as steakhouses, hotel restaurants, pub kitchens, and contract catering sites where grilling forms a significant part of the menu and throughput across service is consistently high. For smaller operations or sites where grilling is secondary to other cooking methods, a narrower model within the Synergy range may represent a more proportionate investment. Equally, for sites with multiple grill stations or an exceptionally high volume requirement, it is worth discussing whether a different configuration better meets the demand.

If you are unsure whether the ST1500 is the right fit for your kitchen layout, gas supply, or service volume, our team is happy to talk it through before you commit.

The Fagor B-G9051 I is a freestanding gas chargrill from the 900 Series range, designed for high-output cooking in a commercial kitchen environment. It runs on natural gas and uses high-efficiency tubular burners to reach the intense surface temperatures needed for chargrilling meats, seafood, and vegetables with a consistent, controlled result.

In service, the cast iron grills retain and distribute heat evenly, which matters when you are cooking to order across a busy pass. The reversible grills offer two different finish profiles — flat and ridged — giving the kitchen flexibility depending on what is being cooked. Front-mounted dial controls allow chefs to adjust heat zones without stepping back from the line, which helps maintain pace during a busy service.

Operationally, this chargrill offers several practical advantages:

• Reversible iron grills allow different finishing options without changing equipment
• Front-mounted controls keep temperature adjustment fast and accessible during service
• 130mm splashguards reduce mess transfer to adjacent equipment on the suite
• Stainless steel construction throughout makes cleaning straightforward at the end of service
• Designed to integrate with other Fagor 900 Series appliances and stands for a coherent suite layout

Installation requires a natural gas connection and appropriate ventilation — a canopy extraction system is standard practice for any chargrill installation. At 67kg the unit is substantial, and the kitchen layout should account for adequate clearance around the unit for safe operation and cleaning access. This is a 400mm-wide unit, so it is suited to kitchens where bench or suite space is managed carefully.

This chargrill is well suited to restaurants, pub kitchens, and hotel operations where chargrilled dishes form a regular part of the menu rather than an occasional output. It works best as part of a Fagor 900 Series suite configuration, though it can function as a standalone unit. For higher-volume operations running multiple sittings or continuous grill output, it is worth considering whether a wider or dual-section unit would better match the throughput requirement.

If you are unsure whether this unit fits your menu style, service volume, or existing suite configuration, the team is happy to talk it through with you before you commit.

The Synergy Grill Trilogy ST900 is a 900mm wide gas chargrill built around a patented burner and natural ceramic heat bed system. Where conventional chargrills rely on a fat tray beneath the cooking surface, the ST900 operates at temperatures high enough to atomise fat as it drips from the food. This removes the fat tray from the equation entirely and returns moisture and flavour back into the food during cooking rather than burning it off below.

In service, the Trilogy range stands apart from fixed-temperature chargrills through its three-position heat control. The low setting suits the included griddle plate and higher-fat proteins that benefit from a more measured approach. The medium setting handles the bulk of everyday service — consistent results across beef, chicken, fish, and vegetables without constant adjustment. The high setting delivers additional searing capacity when throughput demands it, particularly useful during busy covers when finishing speed is critical. The ceramic heat bed retains and distributes heat evenly across the cooking surface, which helps maintain consistent output and reduces temperature drop between covers.

• Three-position heat control adapts to different proteins and service demands
• Patented fat-atomising burner system eliminates the fat tray and its cleaning burden
• Natural ceramic heat bed retains and distributes heat evenly across the cooking surface
• Moisture recirculation during cooking supports flavour retention and yield
• Garnish rail and slow cook shelf included as standard

Installation requires a gas supply matched to the unit's rated input — a Gas Safe engineer should verify supply pressure and pipework capacity before the unit goes in. At 125kg, the ST900 is substantial; access routes and flooring load ratings are worth checking ahead of delivery. As with any gas chargrill of this output, adequate overhead extraction or a canopy ventilation system is essential. The unit is constructed throughout in stainless steel.

The ST900 is well suited to restaurants, pub kitchens, and catering operations where chargrilled dishes feature regularly or form a core part of the menu. The 900mm cooking width provides practical capacity for mid-volume service without overcommitting on footprint. Operations running very high continuous covers, or those needing multiple independent grill zones, may find a wider or higher-output model better matched to their demand. Equally, smaller sites with limited chargrilling requirements might be better served by a more compact unit.

If you'd like to talk through whether the ST900 is the right fit for your service volumes or want to discuss gas supply requirements before committing, the team is glad to help work through it with you.

The Olis D92 is a freestanding gas chargrill built for professional kitchen use. At 400mm wide, it occupies a relatively compact footprint and delivers char-grilled results across meat, fish, poultry, and vegetables using a lava stone bed, which distributes heat evenly and imparts the characteristic grilled finish that comparable radiant or electric units struggle to replicate. The unit sits on an enclosed cabinet base with a door, providing useful additional storage directly beneath the cooking surface.

In a busy service environment, the height-adjustable cooking surface gives chefs practical control over cooking intensity — useful when managing different proteins simultaneously or when service volumes demand quick turnaround between covers. The front-mounted dial control is straightforward to operate during service without interrupting workflow. Lava stones retain and radiate heat consistently, which supports recovery between batches even under sustained demand.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Height-adjustable grill surface for control over cooking intensity
• Lava stone bed for even heat distribution and authentic char-grilled results
• Removable grease collection drawer to simplify end-of-service cleaning
• Enclosed stainless steel cabinet base for additional dry storage
• Front-mounted dial control for straightforward temperature adjustment during service

At 100kg, the D92 is a substantial unit and will require two people and appropriate equipment to position safely. Being a gas appliance, it must be installed by a Gas Safe registered engineer and will need adequate overhead extraction — most local authorities and insurers will require a tested suppression or canopy system above any gas chargrill. The 400mm width suits smaller to medium kitchens or operations with limited pass space, though sites with consistently high throughput may benefit from considering a wider-format unit.

This chargrill is well suited to restaurants, hotel kitchens, gastro pubs, and contract catering operations where chargrilled dishes are a regular part of the menu rather than an occasional offering. It is particularly relevant to kitchens where authenticity of finish matters — the lava stone format produces results that flat-top or ribbed electric grills do not match. For very high-volume operations running continuous covers across a full service, a higher-output model with a wider cooking surface may be worth discussing.

If you are unsure whether the D92 suits your service volumes or need guidance on gas connection and extraction requirements, our team is happy to talk it through before you commit.

The Fagor B-G915 I is a countertop gas chargrill from the 900 Series range, designed for high-output chargrilling in a professional kitchen setting. Running on natural gas, it uses tubular burners to generate the sustained, intense heat needed to char meats, seafood, and vegetables properly — delivering the colour and texture that a flat grill or plancha simply cannot replicate.

In service, the unit performs consistently under continuous load. The burner configuration maintains high surface temperatures even as product is regularly placed on and removed from the grill, which matters when a kitchen is working through covers at pace. Front-mounted dial controls allow temperature to be adjusted quickly without reaching over a hot surface, giving chefs practical control during service.

A few practical features are worth noting for day-to-day operation:

• Reversible cast iron grills offer two different surface finishes depending on the char pattern required
• Large splashguards help protect adjacent equipment and keep the surrounding area cleaner during service
• Stainless steel construction throughout makes the unit straightforward to clean down at the end of a shift
• The 900 Series format aligns with other Fagor appliances in the range, supporting a consistent suite layout on the cookline

At 1200mm wide and 115kg, this is a substantial piece of equipment. It will need a solid, stable counter or fabricated stand rated to the load, adequate overhead ventilation with a canopy or extraction hood sized for gas chargrilling, and a correctly sized natural gas supply with appropriate isolation and connection by a Gas Safe registered engineer. Kitchens with limited bench space or lower extraction capacity should factor this in before ordering.

The B-G915 I is best suited to kitchens where chargrilling forms a regular, significant part of the menu — steakhouses, grill restaurants, hotel kitchens, and sites running high volumes of grilled proteins. For smaller operations or sites where chargrilling is occasional rather than continuous, a narrower or lower-output unit may be a more proportionate choice. Equally, very high-volume sites running multiple chargrills simultaneously may want to consider a heavier-duty floor-standing configuration.

If you are unsure whether this model is the right fit for your cookline layout or extraction setup, we are happy to talk it through before you commit to an order.

The Buffalo 900mm countertop gas chargrill is a straightforward, robust piece of equipment designed for commercial kitchens that need reliable, high-heat grilling on a countertop footprint. Three U-shaped gas burners spread heat evenly across the full width of the cooking surface, making it practical for running multiple covers simultaneously without hot spots or inconsistent results. The cast iron grates are height-adjustable, which gives the cook direct control over the intensity of the heat reaching the food — useful when the menu spans proteins with different thickness and texture, from fish fillets through to bone-in cuts.

In a working kitchen, this kind of flexibility matters during service. The ability to move food closer to or further from the burners without changing the flame means operators can manage a mixed grill pass without constantly adjusting gas output. Pulse ignition means the unit lights quickly and reliably at the start of service, with no need for a pilot flame to be left running. The front grease channel and stainless steel splash guards to the sides and rear reduce the cleaning burden at the end of a shift and help maintain hygiene standards around adjacent equipment.

Practical operational benefits include:

• Even heat distribution across a wide cooking surface for consistent results cover to cover
• Height-adjustable cast iron grates for control over cooking intensity
• Front grease channel simplifies end-of-service cleaning
• Stainless steel splash guards protect adjacent surfaces
• Pulse ignition for fast, reliable startup at the beginning of service

As a countertop unit, this chargrill suits kitchens where floor space is limited but dedicated chargrill output is still needed. It requires a gas supply and adequate overhead ventilation — canopy extraction directly above is standard practice for any gas chargrill installation, and this should be confirmed with your ventilation installer before positioning the unit. The 900mm width makes it a practical fit for medium-sized operations; for very high-volume sites or larger kitchens running extended service periods, a heavier-duty freestanding model may be worth considering.

This unit is well suited to restaurants, pub kitchens, and contract catering operations where chargrilled dishes form a regular part of the menu. If you are unsure whether the output and footprint are right for your kitchen layout or service volume, the team are happy to talk it through with you.

The Buffalo countertop gas chargrill is a compact, direct-flame grilling unit designed for commercial kitchen use. Mounted on a countertop or fabricated stand, it provides a 600mm-wide cooking surface powered by two U-shaped gas burners, giving broad, even heat coverage across the full grill area. The cast iron grate is height-adjustable, allowing the distance between the flame and the food to be varied depending on what is being cooked.

In a busy service environment, the chargrill holds up well across high-volume grilling periods. The dual-burner layout means the surface recovers heat quickly after each batch, which is important when tickets are coming in continuously. Cast iron retains and distributes heat steadily, reducing the hot and cold spots that can lead to inconsistent results during a busy lunch or dinner service. The pulse ignition system starts reliably without the need for a match or separate lighter, which is a practical advantage in a fast-paced kitchen.

Key operational benefits include:

• Height-adjustable grate gives control over cooking intensity for different proteins
• Front grease channel simplifies cleaning between and after service
• Stainless steel splash guards to sides and rear reduce mess on adjacent surfaces
• Dual U-shaped burners deliver even heat across the full cooking width
• Pulse ignition allows quick, reliable start-up every service

This unit runs on natural gas or LPG depending on the configuration supplied — confirm the gas type with your supplier before ordering, and ensure your site has the correct gas connection and sufficient ventilation in line with current Gas Safe regulations. As a countertop unit, it requires a stable, heat-resistant surface and adequate overhead clearance. It is not suitable for use beneath standard ventilated canopies without confirming extraction capacity with your ventilation contractor.

The Buffalo 600mm chargrill is well suited to small to medium restaurants, gastro pubs, hotel kitchens, and catering operations where chargrilled menu items feature regularly but do not represent the entire output. For sites running very high volumes of grilled dishes — or where the chargrill is the primary cooking method rather than a secondary one — a heavier-duty unit with greater burner output may be worth considering.

If you are unsure whether this unit is the right fit for your menu and service volume, the team is happy to talk it through with you before you commit.

The Buffalo 900mm freestanding gas chargrill is a three-burner unit built for commercial kitchen use. It uses radiant heat from gas burners to cook directly over a cast iron grate, producing the charred surface texture and flavour associated with grilled meats, fish, and vegetables. It sits on a purpose-built stand with castors, making it a self-contained station that can be positioned within a cooking line.

In a working kitchen, this chargrill is suited to sustained service. The cast iron grate retains heat effectively, which helps maintain consistent cooking temperatures even as product goes on and off the grill. Cast iron also gives the grate thermal mass, which supports recovery between covers rather than allowing surface temperature to drop sharply. The three burners provide a reasonable spread of heat across the cooking surface, allowing operators to use zones at different intensities where needed.

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

• Reversible cast iron grate gives flexibility between grill-mark and flat cooking surfaces
• Front grease channel and stainless steel oil collector simplify end-of-service cleaning
• Pulse ignition allows quick, consistent lighting without manual intervention
• Lockable castors allow the unit to be repositioned or secured in place as required
• Freestanding format means no built-in installation — easier to reconfigure the kitchen layout

On the installation side, this is a gas appliance and will require connection to a commercial gas supply by a Gas Safe registered engineer. Adequate overhead ventilation — typically a canopy extraction system — is essential; do not operate this unit without suitable extraction in place. The freestanding stand keeps the unit at working height, but floor space around the unit for heat clearance and safe working should be factored in before positioning. Check that your gas supply pressure and flow rate are compatible before installation.

This chargrill is well suited to restaurants, pub kitchens, and casual dining operations where chargrilled dishes feature regularly on the menu. The 900mm width provides a workable cooking surface for moderate to busy services. For sites running very high covers or where the chargrill is a primary cooking method across extended service periods, a heavier-duty or larger unit may be worth considering. Conversely, smaller operations with limited gas supply or floor space may find a narrower model more appropriate.

If you're unsure whether this unit is the right fit for your service volume or kitchen setup, our team is happy to talk it through with you before you commit.

The Buffalo freestanding gas chargrill is a dual-burner, 600mm-wide unit built for commercial kitchen use. It uses cast iron cooking grates to deliver direct radiant heat, producing the grill marks and surface caramelisation that gas chargrilling is known for. The grates are reversible, giving operators the option to switch between a ribbed and flat cooking surface depending on what's on the pass. A pulse ignition system means reliable startup without the need for a separate lighter.

In a busy service environment, cast iron grates retain heat well between portions, which helps maintain consistent cooking results even when covers are coming through quickly. The two-burner configuration means each zone can be managed independently, which is useful when you need one side running hotter for steaks and the other at a lower temperature for fish or vegetables. Grease drains to a front channel and into a stainless steel collector, which reduces flare-up risk and simplifies mid-service maintenance.

From a practical standpoint, this unit is well suited to kitchens that want to add chargrill capacity without major infrastructure investment:

• Reversible cast iron grates for ribbed or flat cooking surface
• Front grease channel and removable stainless steel collector for easier cleaning
• Independent burner control for cooking zone flexibility
• Pulse ignition for straightforward, reliable startup
• Lockable castors on the stand for positioning and stability

This is a gas-fired unit and will require connection to a natural gas or LPG supply by a Gas Safe registered engineer prior to use. The freestanding stand raises the cooking surface to a working height, but space should be confirmed beforehand, particularly if positioning near extraction canopies or adjacent equipment. Adequate overhead ventilation is essential, as with any gas chargrill. The unit is not suitable for use without proper extraction in place.

This chargrill is a practical choice for restaurants, pub kitchens, and independent operators cooking a moderate volume of grilled dishes through service. It is not designed for very high-throughput environments where a larger or heavier-duty unit would be more appropriate. For sites cooking lower volumes or working in tighter spaces, a smaller model may be worth considering.

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 with you before you commit.