Blue Seal G598 1200mm Gas Chargrill

The Blue Seal G598 is a heavy-duty 1200mm gas chargrill intended for professional kitchens where chargrilling forms a regular and significant part of the menu. It is available in two configurations — a bench-mounted version for kitchens where it sits alongside existing equipment, and a stand-mounted version where a self-contained unit with its own legs is more practical. Both share the same cooking platform and burner arrangement.

Chargrilling transfers heat through a combination of radiant heat from the burners and conductive heat from the grates, which produces the characteristic surface colour, flavour, and texture that other cooking methods cannot replicate. At 1200mm wide, the G598 offers a substantial cooking area that allows multiple covers to be worked simultaneously during service, making it well suited to restaurants, steakhouses, pub kitchens, and any operation where grilled dishes are a menu staple rather than an occasional offering.

The grate sections are reversible, which is a practical advantage during service — one side can be used for standard grilling while the other provides marked branding lines, and switching mid-service takes moments rather than requiring a tool. Grates can also be set level or inclined depending on product type and how much fat drainage is needed. Key operational benefits include:

• Lift-out grate sections and components for straightforward cleaning between services
• Front grease channel that catches fat run-off and is easy to empty and clean
• Enamelled control panel that resists grease build-up and wipes down quickly
• Heavy-gauge stainless steel construction throughout, built to withstand daily commercial use
• Continuous pilot burner with flame failure device as standard for operator safety

The G598 requires a gas connection and adequate ventilation — in most commercial kitchen environments it will need to sit beneath an extraction canopy that meets local ventilation standards. As with all chargrills of this size, the installation position matters: sufficient clearance around the unit for safe operation and cleaning access should be planned before installation. The stand model needs floor space to accommodate the legs, while the bench model requires a robust surface rated for the unit's weight. Anyone connecting gas equipment should use a qualified Gas Safe registered engineer.

This model is well suited to mid-to-high volume operations that run chargrilled dishes through lunch and dinner service. For smaller kitchens or lower throughput, a narrower chargrill may be more appropriate to avoid unnecessary gas consumption. For very high-volume sites running continuous covers across a full shift, it is worth discussing whether a larger or multiple-unit setup would better match demand.

If you are unsure whether this model fits your kitchen layout, gas supply, or service volumes, our team is happy to talk it through before you commit to a purchase.