Kasai Medium Wide Konro Grill 50/50 Plancha product image

Kasai

Kasai Medium Wide Konro Grill 50/50 Plancha Edition SVT-16203

SKU: HW409

£622.00(£746.40 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 Wide Konro Grill in the 50/50 Plancha Edition is a charcoal-fired tabletop grill designed and manufactured in the UK. It combines a traditional Japanese konro-style cooking vessel with a split griddle surface — one half open grill, one half solid plancha plate — giving operators the flexibility to sear directly over charcoal or achieve maximum surface contact for crusting and finishing work. The stainless steel construction makes it practical for both front-of-house table service and back-of-house preparation.

The defining characteristic of a konro grill is the clay-lined interior, which retains and reflects heat back into the cooking zone rather than dissipating it outward. This means the charcoal burns more efficiently and for longer than in conventional open BBQ formats, reducing the frequency of refuelling during a service. The grill reaches the high temperatures needed for proper Maillard reaction searing — locking in flavour without the food picking up unwanted aromas from the fuel. The solid plancha section extends the grill's usefulness to finishing sous vide proteins, searing fish skin, or crisping vegetables where direct open-grate cooking would be less controlled.

  • Clay-lined interior retains heat and extends charcoal burn time during service
  • 50/50 griddle design allows simultaneous open-grill and plancha-style cooking
  • Stainless steel frame is robust enough for both table service and kitchen prep use
  • High operating temperatures suit searing, charring, and finishing applications
  • UK-designed and manufactured, with one year parts and labour warranty

At 524mm wide and 17.6kg, this is a portable unit that doesn't require a fixed installation. It needs no gas or electrical connection, though adequate ventilation is essential — this grill is not suitable for use in enclosed spaces without appropriate extraction. For front-of-house tableside use, operators should carry out a risk assessment covering proximity to guests, surface protection, and staff handling of live charcoal. For back-of-house use, it sits comfortably on a prep surface or pass under a canopy extraction system.

This model is well suited to restaurants running Japanese BBQ, yakitori, or live-fire concepts where theatre and authenticity at the table matter. It also works practically in smaller professional kitchens as a finishing station. If your service volume requires multiple simultaneous covers or extended continuous cooking sessions, a larger or dedicated robata format may be worth considering. Equally, if your operation only needs occasional live-fire finishing rather than a full BBQ service concept, a smaller model may suffice.

If you're unsure whether this configuration suits your service style or kitchen setup, our team is happy to talk through the options before you commit.

Frequently asked questions

Is this grill suitable for continuous front-of-house tableside service?

Yes, it is commonly used in that setting. The clay-lined interior helps maintain cooking temperature over a sustained service without constant attention to the fuel. That said, any front-of-house use with live charcoal requires a proper risk assessment covering extraction, surface protection, and guest proximity — particularly in smaller or less well-ventilated dining spaces.

What ventilation or extraction is needed to use this grill?

As a charcoal-burning appliance, this grill must be used in a well-ventilated environment or directly beneath a canopy extraction system. It is not suitable for use in enclosed spaces without adequate airflow. For back-of-house use, a standard commercial extraction canopy is appropriate. For tableside use, the dining environment needs to support adequate air movement — this is worth discussing with your building or health and safety advisor before committing.

When would a different Kasai model be more appropriate for my operation?

If you're running a high-volume yakitori or robata concept with multiple covers cooking simultaneously over an extended service, a larger or dedicated robata-style unit would give you more cooking capacity and better fuel management at scale. Conversely, if you only need occasional live-fire finishing rather than a centrepiece cooking station, a smaller model may be more practical. We're happy to talk through your service volume and cooking style to help identify the right fit.
Kasai Medium Wide Konro Grill 50/50 Plancha Edition SVT-16203

£622.00(£746.40 inc VAT)

£622.00(£746.40 inc VAT)

The Kasai Medium Wide Konro Grill in the 50/50 Plancha Edition is a charcoal-fired tabletop grill designed and manufactured in the UK. It combines a traditional Japanese konro-style cooking vessel with a split griddle surface — one half open grill, one half solid plancha plate — giving operators the flexibility to sear directly over charcoal or achieve maximum surface contact for crusting and finishing work. The stainless steel construction makes it practical for both front-of-house table service and back-of-house preparation.

The defining characteristic of a konro grill is the clay-lined interior, which retains and reflects heat back into the cooking zone rather than dissipating it outward. This means the charcoal burns more efficiently and for longer than in conventional open BBQ formats, reducing the frequency of refuelling during a service. The grill reaches the high temperatures needed for proper Maillard reaction searing — locking in flavour without the food picking up unwanted aromas from the fuel. The solid plancha section extends the grill's usefulness to finishing sous vide proteins, searing fish skin, or crisping vegetables where direct open-grate cooking would be less controlled.

  • Clay-lined interior retains heat and extends charcoal burn time during service
  • 50/50 griddle design allows simultaneous open-grill and plancha-style cooking
  • Stainless steel frame is robust enough for both table service and kitchen prep use
  • High operating temperatures suit searing, charring, and finishing applications
  • UK-designed and manufactured, with one year parts and labour warranty

At 524mm wide and 17.6kg, this is a portable unit that doesn't require a fixed installation. It needs no gas or electrical connection, though adequate ventilation is essential — this grill is not suitable for use in enclosed spaces without appropriate extraction. For front-of-house tableside use, operators should carry out a risk assessment covering proximity to guests, surface protection, and staff handling of live charcoal. For back-of-house use, it sits comfortably on a prep surface or pass under a canopy extraction system.

This model is well suited to restaurants running Japanese BBQ, yakitori, or live-fire concepts where theatre and authenticity at the table matter. It also works practically in smaller professional kitchens as a finishing station. If your service volume requires multiple simultaneous covers or extended continuous cooking sessions, a larger or dedicated robata format may be worth considering. Equally, if your operation only needs occasional live-fire finishing rather than a full BBQ service concept, a smaller model may suffice.

If you're unsure whether this configuration suits your service style or kitchen setup, our team is happy to talk through the options before you commit.