Parry PGC6 Dual Zone Gas Chargrill | Lava Rock Commercial Grill

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.