Kasai Long Kasai Konro Grill Solid Plancha product image

Kasai

Kasai Long Konro Grill Solid Plancha Edition SVT-16199

SKU: HW406

£729.00(£874.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

The Kasai Long Konro is a charcoal grill built around the traditional Japanese hibachi form, designed and manufactured in the UK. It uses a natural clay construction to retain and reflect heat back into the cooking zone, which means charcoal burns longer and more efficiently than in a conventional metal grill body. This plancha edition replaces the standard grate with a full-width stainless steel griddle plate — 3mm thick, 304 grade — giving operators a flat cooking surface suited to a wide range of ingredients alongside the radiant heat of the charcoal beneath.

In a restaurant environment, the long format is well suited to open or theatre-kitchen settings where the grill itself is part of the dining experience. The clay body's insulative properties help maintain consistent cooking temperatures through a service period without constant fuel management, which is a practical advantage during busy covers. The griddle plate performs well for proteins, fish, and vegetables that benefit from direct contact heat rather than open-flame grilling.

  • Clay body construction retains heat, extending charcoal burn time per service
  • Full-width 3mm 304-grade stainless steel plancha for flat cooking surface
  • Long format accommodates multiple portions cooking simultaneously
  • Stainless steel frame supports durability in professional use
  • Suited to open and theatre kitchen formats as a visible cooking station

Installation is straightforward in terms of services — there are no gas or electrical connections required. The grill runs entirely on charcoal, so the key consideration is ventilation. In an enclosed kitchen, adequate extraction directly above the unit is essential to manage smoke and combustion byproducts safely. At just over 21kg, the unit is manageable to position but not intended for frequent relocation. Operators should also account for safe fuel storage and ash disposal as part of the workflow.

This model is well suited to restaurants running Japanese BBQ, live-fire, or fusion concepts where charcoal cookery is a central part of the menu. It's also used to finish sous vide preparations, add smoke character, or operate as a supplementary station alongside a conventional range. For higher-volume operations requiring greater simultaneous output, a larger-format model may be worth considering. Equally, if space is limited, a shorter unit from the same range may be more practical.

If you're not certain whether this format suits your extraction setup or service volumes, our team is happy to talk it through before you commit to an order.

Frequently asked questions

Does this grill require any gas, electrical, or water connections?

No — the Kasai Long Konro operates entirely on charcoal, with no gas, electrical, or water connections required. The main installation consideration is ventilation: if the unit is being used in an enclosed kitchen, suitable overhead extraction is essential to safely manage smoke and combustion byproducts throughout service.

How does the plancha edition differ from other Kasai Konro models?

The plancha edition replaces the open grate found on standard konro models with a full-width 3mm stainless steel griddle plate. This gives a flat contact-cooking surface suited to fish, proteins, and vegetables that benefit from direct heat rather than open-flame exposure, while still using the clay body's charcoal heat source beneath. Other configurations — including skewer and robata setups — are available in the Kasai range if open-flame or skewer cooking is more relevant to your menu.

Is this unit appropriate for a high-volume restaurant service?

The long format handles a reasonable number of simultaneous portions and the clay construction helps sustain cooking temperatures through a service without constant fuel adjustment. That said, for very high-volume operations or those running continuous sittings, it's worth assessing whether a single unit provides sufficient output or whether a second unit or larger-format model would better meet demand. We're happy to advise based on your expected covers.
Kasai Long Konro Grill Solid Plancha Edition SVT-16199

£729.00(£874.80 inc VAT)

£729.00(£874.80 inc VAT)

The Kasai Long Konro is a charcoal grill built around the traditional Japanese hibachi form, designed and manufactured in the UK. It uses a natural clay construction to retain and reflect heat back into the cooking zone, which means charcoal burns longer and more efficiently than in a conventional metal grill body. This plancha edition replaces the standard grate with a full-width stainless steel griddle plate — 3mm thick, 304 grade — giving operators a flat cooking surface suited to a wide range of ingredients alongside the radiant heat of the charcoal beneath.

In a restaurant environment, the long format is well suited to open or theatre-kitchen settings where the grill itself is part of the dining experience. The clay body's insulative properties help maintain consistent cooking temperatures through a service period without constant fuel management, which is a practical advantage during busy covers. The griddle plate performs well for proteins, fish, and vegetables that benefit from direct contact heat rather than open-flame grilling.

  • Clay body construction retains heat, extending charcoal burn time per service
  • Full-width 3mm 304-grade stainless steel plancha for flat cooking surface
  • Long format accommodates multiple portions cooking simultaneously
  • Stainless steel frame supports durability in professional use
  • Suited to open and theatre kitchen formats as a visible cooking station

Installation is straightforward in terms of services — there are no gas or electrical connections required. The grill runs entirely on charcoal, so the key consideration is ventilation. In an enclosed kitchen, adequate extraction directly above the unit is essential to manage smoke and combustion byproducts safely. At just over 21kg, the unit is manageable to position but not intended for frequent relocation. Operators should also account for safe fuel storage and ash disposal as part of the workflow.

This model is well suited to restaurants running Japanese BBQ, live-fire, or fusion concepts where charcoal cookery is a central part of the menu. It's also used to finish sous vide preparations, add smoke character, or operate as a supplementary station alongside a conventional range. For higher-volume operations requiring greater simultaneous output, a larger-format model may be worth considering. Equally, if space is limited, a shorter unit from the same range may be more practical.

If you're not certain whether this format suits your extraction setup or service volumes, our team is happy to talk it through before you commit to an order.