Kasai Medium Wide Konro Grill Solid Plancha product image

Kasai

Kasai Medium Wide Konro Grill Solid Plancha Edition SVT-16197

SKU: HW404

£591.00(£709.20 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 Plancha Edition is a UK-designed and manufactured charcoal grill built around traditional Japanese konro principles. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, allowing charcoal to burn longer and more efficiently than in conventional metal grills. This edition includes a full-size 3mm thick 304-grade stainless steel griddle plate in place of an open grate, making it practical for a wider range of preparations beyond direct-flame grilling.

In a professional kitchen environment, the clay construction provides a notably stable cooking surface. Because the material holds heat well, operators experience less temperature fluctuation during service, which matters when cooking proteins that require consistent surface contact — salmon fillets, scallops, and thinly sliced meats in particular. The plancha format also suits finishing work on sous vide preparations, where a brief high-heat contact is needed without extended cooking. At 18kg, it is heavy enough to sit stably on a pass or prep station without being impractical to reposition between services.

  • Consistent surface heat suited to searing, finishing, and plancha cooking
  • Clay body reduces fuel consumption compared to conventional charcoal grills
  • Plancha plate handles delicate proteins without the risk of flare-up
  • Stainless steel construction throughout is straightforward to clean after service
  • Compact footprint allows use on a pass, countertop, or outdoor station

As a charcoal grill, ventilation is a genuine operational consideration. This unit should only be used in spaces with appropriate extraction or in open-air settings — it is not suitable for enclosed kitchens without a properly rated canopy or hood. There are no electrical or gas connections required, which keeps installation simple, but charcoal management and ash disposal need to be factored into your service workflow. The 524mm width suits covers in the four-to-eight range comfortably; for higher-volume Japanese BBQ service where multiple grills are needed simultaneously, it is worth discussing whether a heavier-duty configuration would better suit the throughput.

This model is well suited to restaurants running a Japanese BBQ or izakaya-style menu, pop-up operators, or chefs who want a reliable charcoal plancha for a specific section of the pass. If you are unsure whether the plancha edition or an open-grate configuration fits your menu better, the team is happy to talk through the practical differences before you commit.

Frequently asked questions

Is this grill suitable for use inside a commercial kitchen?

It can be used indoors only where a properly rated extraction canopy or hood is installed directly above the unit, as charcoal combustion produces carbon monoxide and significant smoke. Without adequate ventilation, indoor use is not safe or compliant. Many operators use this model on outdoor terraces, open-air pop-up stations, or in dedicated robata-style open kitchen sections with specialist extraction.

What type of cooking is the plancha edition best suited to compared to an open-grate model?

The solid plancha plate is better suited to delicate proteins — fish fillets, scallops, thin-sliced meats — where direct contact with a flat surface is preferable to open flames, and for finishing sous vide preparations with a quick sear. An open-grate configuration suits traditional skewer or direct-char work where flame contact and char marks are part of the intended result. If your menu requires both styles, it is worth discussing which configuration to prioritise or whether running two units makes sense for your service.

How many covers can this grill realistically handle during a sitting?

The medium wide format is practical for four to eight covers per sitting when used as a table or pass grill. For restaurants running continuous Japanese BBQ service across a larger dining room, or where the grill is the primary cooking method rather than a finishing station, a higher-capacity arrangement — either multiple units or a larger model — is likely to be more appropriate. It is worth discussing your expected covers and service style before deciding on quantity.
Kasai Medium Wide Konro Grill Solid Plancha Edition SVT-16197

£591.00(£709.20 inc VAT)

£591.00(£709.20 inc VAT)

The Kasai Medium Wide Konro Grill in Plancha Edition is a UK-designed and manufactured charcoal grill built around traditional Japanese konro principles. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, allowing charcoal to burn longer and more efficiently than in conventional metal grills. This edition includes a full-size 3mm thick 304-grade stainless steel griddle plate in place of an open grate, making it practical for a wider range of preparations beyond direct-flame grilling.

In a professional kitchen environment, the clay construction provides a notably stable cooking surface. Because the material holds heat well, operators experience less temperature fluctuation during service, which matters when cooking proteins that require consistent surface contact — salmon fillets, scallops, and thinly sliced meats in particular. The plancha format also suits finishing work on sous vide preparations, where a brief high-heat contact is needed without extended cooking. At 18kg, it is heavy enough to sit stably on a pass or prep station without being impractical to reposition between services.

  • Consistent surface heat suited to searing, finishing, and plancha cooking
  • Clay body reduces fuel consumption compared to conventional charcoal grills
  • Plancha plate handles delicate proteins without the risk of flare-up
  • Stainless steel construction throughout is straightforward to clean after service
  • Compact footprint allows use on a pass, countertop, or outdoor station

As a charcoal grill, ventilation is a genuine operational consideration. This unit should only be used in spaces with appropriate extraction or in open-air settings — it is not suitable for enclosed kitchens without a properly rated canopy or hood. There are no electrical or gas connections required, which keeps installation simple, but charcoal management and ash disposal need to be factored into your service workflow. The 524mm width suits covers in the four-to-eight range comfortably; for higher-volume Japanese BBQ service where multiple grills are needed simultaneously, it is worth discussing whether a heavier-duty configuration would better suit the throughput.

This model is well suited to restaurants running a Japanese BBQ or izakaya-style menu, pop-up operators, or chefs who want a reliable charcoal plancha for a specific section of the pass. If you are unsure whether the plancha edition or an open-grate configuration fits your menu better, the team is happy to talk through the practical differences before you commit.