Lincat Chargrills

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.

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 OG8403 is a 1200mm wide gas chargrill from Lincat's Opus heavy-duty range. It uses infrared ceramic plaque burners to generate intense, even radiant heat across a large cooking surface, producing the branded grill marks and chargrilled flavour that define this style of cooking. This is a serious piece of equipment aimed at kitchens where the chargrill is central to the menu rather than a secondary option.

In a busy service environment, the OG8403 performs well under sustained demand. The ceramic infrared burners reach working temperature quickly, which matters when service is pressing. The wide cooking surface allows multiple covers to be worked simultaneously, and individually controlled heat zones mean different proteins or vegetables can be managed at different intensities without one section affecting another. During quieter periods, individual burners can be held on standby rather than shut down completely, reducing recovery delays when demand picks up again and helping manage gas consumption across a shift.

From a practical standpoint, several features are worth noting:

• Reversible branding grids extend usable life and maintain an uninterrupted cooking surface
• The radiant design encourages controlled flaring, contributing to the chargrilled result without excessive flare-up
• Large debris collection drawers can be part-filled with water to simplify end-of-service cleaning
• The removable one-piece stainless steel splashguard makes thorough cleaning more straightforward

Installation requires a natural gas or LPG connection — the unit must be configured for the correct fuel type before dispatch, so confirm this at the point of ordering. At 1200mm wide it occupies significant frontage on a cooking suite, so available space, proximity to extraction, and gas supply capacity should all be assessed beforehand. Installation must be carried out by a Gas Safe registered engineer. The unit is substantial in weight and will need appropriate handling during positioning.

The OG8403 is well suited to restaurants, steakhouses, pub kitchens, and hotel operations where chargrilled dishes are a regular part of the menu and throughput is consistently high. The 1200mm footprint suits mid-to-large kitchens; operators with lower volume requirements or tighter space constraints may find a narrower unit more practical, while very high-volume sites running continuous covers might benefit from a wider or heavier-duty configuration.

If you are weighing up whether this unit fits your service volume, fuel supply, or existing kitchen layout, we are happy to talk it through before you commit.

The Lincat CG6 is a freestanding gas chargrill built for commercial kitchen use. It generates cooking heat through a radiant element system rather than lava rock, which is the more commonly found arrangement in modern commercial chargrills. The cooking grid sits above the radiant assembly and can be adjusted in height, giving the operator direct control over searing intensity and the degree of char applied to different proteins and produce.

In a working kitchen, the CG6 handles a broad range of menu items competently. Steaks, chicken portions, fish fillets, pressed burgers and vegetables all respond well to direct radiant heat, and the grid produces the defined branding marks that contribute to plate presentation without any additional prep or finishing steps. Twin heat zones allow different items requiring different temperatures to run simultaneously across the cooking surface — a practical advantage during busy covers when the grill needs to work across multiple ticket lines at once. The grids retain heat well, so branding consistency holds even when the surface is loaded.

Key operational advantages include:

• Twin heat zones allow independent temperature control across the cooking surface
• Adjustable grid height gives precise control over searing intensity per protein type
• Radiant system removes the ongoing cost and maintenance burden of lava rock
• Gas operation delivers immediate, responsive heat adjustment throughout service
• Defined grill marks improve plate presentation without additional finishing effort

Installation requires a natural gas or LPG supply and must be completed by a Gas Safe registered engineer. The CG6 generates a significant volume of smoke and grease-laden vapour during operation and must be positioned beneath a correctly sized extraction canopy — a standard ventilation system may not provide adequate extraction for continuous chargrill use. Allow sufficient clearance around the unit for both safe operation and cleaning access. The radiant assembly and underside will need regular attention to prevent grease accumulation, which is both a hygiene requirement and a fire safety consideration.

The CG6 is well suited to restaurant kitchens, pub dining operations and hotel restaurants where chargrilling features regularly on the menu and service volumes run at moderate to high levels. It operates as a standalone unit rather than a modular suite component, which suits kitchens where the chargrill forms one part of a broader cooking battery. For sites with extended service periods and very heavy chargrill demand running continuously, it is worth considering whether a wider-format or heavier-duty unit would better match the throughput required.

If you would like to talk through how the CG6 would work within your kitchen setup and service pattern, the team is happy to help you think it through before you commit.

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.