Kasai Medium Long Konro Grill Heat Mat product image

Kasai

Kasai Medium Long Konro Grill with Heat Mat SVT-16180

SKU: HW399

£537.00(£644.40 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 Medium Long konro is a UK-designed and manufactured charcoal grill built around traditional Japanese hibachi-style cooking. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, producing the sustained, intense heat needed for grilling meats, fish, and vegetables over binchotan or hardwood charcoal. This model includes a stainless steel outer frame and a vermiculite heat mat to protect the surface beneath the grill during use.

In a professional kitchen environment, the clay body's insulative properties mean the charcoal burns longer and more consistently than it would in a conventional steel grill, which reduces the frequency of adding fuel during a service. The grill reaches temperatures that allow proper searing — useful both for primary cooking and for finishing sous vide or pre-prepared proteins before plating. The stainless steel frame gives the unit structural integrity and makes it practical to move and position between services.

From an operational standpoint, the key advantages are:

  • Sustained high heat from charcoal without frequent fuel replenishment
  • Clay construction imparts no additional aromas to delicate fish or meat
  • Compact footprint suits pass-side finishing or tableside service
  • Included heat mat provides a degree of surface protection on prep counters
  • Stainless steel frame is robust and straightforward to wipe down

Because this is a charcoal-burning appliance, ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. Most operators position it beneath a canopy extract or use it in an open kitchen where airflow is controlled. At 17.15kg with the frame, it is manageable to reposition but not a lightweight piece. It is not connected to any electrical, gas, or water supply, which simplifies placement considerably.

This model is well suited to restaurants running a Japanese BBQ menu, yakitori-style concepts, or any operation where charcoal-finished dishes feature regularly. It will comfortably serve a section rather than a full brigade — for higher-volume sites cooking at scale, a larger format unit may be worth considering. Equally, for occasional or lower-frequency use, a shorter model in the same range may be a more proportionate choice.

If you are unsure whether this size is right for your service style or have questions about safe placement in your kitchen, the team is happy to talk it through with you.

Frequently asked questions

Is this konro grill suitable for use inside a commercial kitchen?

It can be used indoors provided there is adequate extraction overhead — a commercial canopy extract positioned directly above is the standard approach. Charcoal combustion produces carbon monoxide, so using it in a poorly ventilated or enclosed space is not safe. If you are unsure whether your extraction setup is sufficient, it is worth reviewing with your ventilation contractor before committing to this style of cooking.

What type of charcoal works best in a Kasai konro grill?

Binchotan (white charcoal) is the traditional choice and the one most operators use in a professional setting — it burns at high, steady temperatures, produces very little smoke, and has no strong aroma, which suits delicate proteins and fish. Standard hardwood lumpwood charcoal will also work but tends to produce more smoke and burn less evenly. Briquettes are generally not recommended as they can impart flavour and burn at lower temperatures.

How does the size of this model relate to service volume?

The medium long format suits a focused section — typically a small yakitori or Japanese BBQ menu run by one cook, or finishing work for a portion of covers rather than full-table cooking. For a larger operation or a concept where multiple grills run simultaneously, it is worth speaking to us about whether a different size would give you better throughput without compromising the quality the clay construction delivers.
Kasai Medium Long Konro Grill with Heat Mat SVT-16180

£537.00(£644.40 inc VAT)

£537.00(£644.40 inc VAT)

The Kasai Medium Long konro is a UK-designed and manufactured charcoal grill built around traditional Japanese hibachi-style cooking. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, producing the sustained, intense heat needed for grilling meats, fish, and vegetables over binchotan or hardwood charcoal. This model includes a stainless steel outer frame and a vermiculite heat mat to protect the surface beneath the grill during use.

In a professional kitchen environment, the clay body's insulative properties mean the charcoal burns longer and more consistently than it would in a conventional steel grill, which reduces the frequency of adding fuel during a service. The grill reaches temperatures that allow proper searing — useful both for primary cooking and for finishing sous vide or pre-prepared proteins before plating. The stainless steel frame gives the unit structural integrity and makes it practical to move and position between services.

From an operational standpoint, the key advantages are:

  • Sustained high heat from charcoal without frequent fuel replenishment
  • Clay construction imparts no additional aromas to delicate fish or meat
  • Compact footprint suits pass-side finishing or tableside service
  • Included heat mat provides a degree of surface protection on prep counters
  • Stainless steel frame is robust and straightforward to wipe down

Because this is a charcoal-burning appliance, ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. Most operators position it beneath a canopy extract or use it in an open kitchen where airflow is controlled. At 17.15kg with the frame, it is manageable to reposition but not a lightweight piece. It is not connected to any electrical, gas, or water supply, which simplifies placement considerably.

This model is well suited to restaurants running a Japanese BBQ menu, yakitori-style concepts, or any operation where charcoal-finished dishes feature regularly. It will comfortably serve a section rather than a full brigade — for higher-volume sites cooking at scale, a larger format unit may be worth considering. Equally, for occasional or lower-frequency use, a shorter model in the same range may be a more proportionate choice.

If you are unsure whether this size is right for your service style or have questions about safe placement in your kitchen, the team is happy to talk it through with you.