Kasai Nano Konro Grill 50/50 Plancha Edition SVT-16201

Name: Kasai Nano Konro Grill 50/50 Plancha Edition SVT-16201
Brand: Kasai
SKU: HW407
Price: 498.0 GBP
Availability: InStock

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The Kasai Nano Konro SVT-16201 is a compact charcoal konro grill designed and manufactured in the UK, combining a traditional Japanese hibachi-style cooking approach with a 50/50 split griddle plate. One half of the cooking surface sits directly over the charcoal bed as an open grill; the other half is a solid stainless steel plancha that conducts and distributes heat for direct contact searing. The unit is constructed in stainless steel throughout, making it practical for professional kitchen environments where hygiene and durability matter.

The konro format uses a natural clay-lined body to retain and radiate heat back towards the cooking surface. This means the charcoal burns more efficiently and holds temperature for longer than in a conventional open grill, reducing the frequency of refuelling during a service. The design is capable of reaching the high surface temperatures needed to achieve a genuine sear — useful for finishing sous vide proteins, caramelising fish skin, or developing crust on meat without introducing unwanted aromas from the cooking medium.

In a professional setting, this unit is well suited to table-side service, restaurant finishing stations, or small-volume à la carte kitchens where charcoal character is part of the offer. Practical advantages include:

Efficient charcoal burn with extended cooking time between refuels
Dual-surface cooking — open grill and solid plancha in one unit
Stainless steel construction suitable for commercial kitchen hygiene standards
Compact footprint that fits within tight pass or counter setups
UK manufactured with one year parts and labour warranty

At 374mm wide and 8.6kg, this is a genuinely portable unit. It can be positioned on a heat-resistant surface at a pass, used for live cooking theatre, or set up as a dedicated finishing station. It is not designed for high-throughput volume cooking — operators running continuous covers at scale would need to consider a larger konro or multiple units. Ventilation requirements should also be assessed before use indoors, as charcoal combustion produces carbon monoxide and requires appropriate extraction.

This model is best suited to independent restaurants, hotel dining operations, and catering teams where charcoal-grilled flavour or table-side presentation is a deliberate part of the menu concept. It is compact enough for a small kitchen but purposeful enough for serious professional use. If your service volumes or cooking programme require a larger cooking surface, there are higher-capacity options worth considering.

If you're unsure whether this format fits your kitchen layout or service style, we're happy to talk it through before you commit to anything.

Frequently asked questions

Is this unit suitable for use inside a commercial kitchen?

Charcoal-burning equipment produces carbon monoxide and requires adequate extraction or ventilation — this applies indoors regardless of unit size. Before positioning this konro at a pass or finishing station, confirm with your ventilation contractor that your extraction setup is appropriate for open-flame charcoal use. Some operators use this unit under a dedicated canopy hood; others restrict use to outdoor or open settings.

How many covers can this realistically support during a service?

The Nano Konro is a compact unit suited to small-volume or à la carte finishing work rather than continuous high-throughput cooking. It performs well for table-side presentation, chef's table service, or as a dedicated finishing station for a handful of dishes per service. Operators running larger covers continuously would typically look at a wider konro or multiple units working in parallel.

What type of charcoal works best with a konro-style grill?

Binchotan (white charcoal) is the traditional choice for konro cooking and works particularly well because it burns at high, consistent temperatures with minimal smoke and almost no aroma — important when you want the natural flavour of the food to come through. Hardwood lump charcoal is a practical alternative, though it produces more visible smoke and burns less evenly. Briquettes are generally not recommended as they can impart unwanted flavour.

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