Kasai Nano Pro Konro Grill Heat Mat Edition product image

Kasai

Kasai Nano Pro Konro Hibachi Charcoal Grill with Heat Mat SVT-16177

SKU: HW396

£367.00(£440.40 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 Nano Pro is a compact konro-style charcoal grill, UK designed and manufactured, built around a natural clay core housed in a stainless steel frame. Konro grills are rooted in Japanese BBQ tradition and work by channelling intense, focused heat directly upward from the charcoal bed. The clay construction is central to how the grill performs: it retains heat, reflects it back into the cooking zone, and insulates the charcoal bed so fuel burns longer and more efficiently than in a conventional open grill.

In a kitchen context, the Nano Pro is most commonly used for finishing and tableside presentation rather than bulk production cooking. It excels at searing proteins to order, finishing sous vide-prepared dishes with direct charcoal heat, and cooking portions of fish, meat or vegetables in front of guests. The clay core sustains high cooking temperatures without requiring constant fuel addition, which helps maintain consistent output during a busy service without interruption.

Practical advantages for operators include:

  • Clay construction retains heat efficiently, extending charcoal burn time between refuels
  • Focused radiant heat suitable for precise searing and finishing work
  • Stainless steel frame is robust and easy to wipe down between covers
  • Included vermiculite heat mat protects surfaces beneath the grill during use
  • Compact footprint makes it practical for pass or tableside deployment

At 9.5kg, the Nano Pro is portable but has enough mass to feel stable in use. It requires no electrical or gas connection — charcoal is the only fuel source. There is no water or ventilation infrastructure needed, though operators should ensure adequate airflow wherever it is used, particularly indoors, given the nature of live charcoal cooking. It is not suited to high-volume continuous cooking across multiple covers simultaneously; for that kind of throughput, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants offering Japanese BBQ, omakase, or interactive tableside dining experiences, as well as smaller operations looking to add charcoal-finished dishes to their menu without significant equipment investment. It is equally at home on a catering pass or set up at a guest table. If your requirement is for higher-volume charcoal cooking to serve a larger kitchen operation, a heavier-duty or larger-format unit may be worth exploring.

If you are unsure whether this size is right for your service style or volume, we are happy to talk it through before you commit.

Frequently asked questions

Is the Nano Pro suitable for continuous service cooking or is it better suited to finishing work?

The Nano Pro is best suited to finishing dishes, searing to order, and tableside or interactive dining formats rather than continuous high-volume production. Its compact size means it handles individual portions well, but operators cooking at scale across many covers simultaneously would benefit from a larger unit or running multiple grills in parallel.

Can this grill be used indoors in a restaurant environment?

The Nano Pro runs on live charcoal, which produces carbon monoxide and smoke, so adequate ventilation is essential if it is used indoors. Many operators use it beneath a canopy extraction system or position it where there is sufficient airflow. You should carry out a suitable risk assessment and comply with any local authority or building regulations that apply to live flame cooking in your venue.

What type of charcoal is recommended, and how long does a charge typically last?

Binchotan charcoal is the traditional choice for konro-style grilling and is widely used by professional kitchens because it burns cleanly, produces less smoke than standard charcoal, and reaches high temperatures. The clay construction of the Nano Pro helps retain heat and extends the burn time compared to an open metal grill, though actual duration will depend on charcoal quality, ambient conditions, and cooking intensity.
Kasai Nano Pro Konro Hibachi Charcoal Grill with Heat Mat SVT-16177

£367.00(£440.40 inc VAT)

£367.00(£440.40 inc VAT)

The Kasai Nano Pro is a compact konro-style charcoal grill, UK designed and manufactured, built around a natural clay core housed in a stainless steel frame. Konro grills are rooted in Japanese BBQ tradition and work by channelling intense, focused heat directly upward from the charcoal bed. The clay construction is central to how the grill performs: it retains heat, reflects it back into the cooking zone, and insulates the charcoal bed so fuel burns longer and more efficiently than in a conventional open grill.

In a kitchen context, the Nano Pro is most commonly used for finishing and tableside presentation rather than bulk production cooking. It excels at searing proteins to order, finishing sous vide-prepared dishes with direct charcoal heat, and cooking portions of fish, meat or vegetables in front of guests. The clay core sustains high cooking temperatures without requiring constant fuel addition, which helps maintain consistent output during a busy service without interruption.

Practical advantages for operators include:

  • Clay construction retains heat efficiently, extending charcoal burn time between refuels
  • Focused radiant heat suitable for precise searing and finishing work
  • Stainless steel frame is robust and easy to wipe down between covers
  • Included vermiculite heat mat protects surfaces beneath the grill during use
  • Compact footprint makes it practical for pass or tableside deployment

At 9.5kg, the Nano Pro is portable but has enough mass to feel stable in use. It requires no electrical or gas connection — charcoal is the only fuel source. There is no water or ventilation infrastructure needed, though operators should ensure adequate airflow wherever it is used, particularly indoors, given the nature of live charcoal cooking. It is not suited to high-volume continuous cooking across multiple covers simultaneously; for that kind of throughput, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants offering Japanese BBQ, omakase, or interactive tableside dining experiences, as well as smaller operations looking to add charcoal-finished dishes to their menu without significant equipment investment. It is equally at home on a catering pass or set up at a guest table. If your requirement is for higher-volume charcoal cooking to serve a larger kitchen operation, a heavier-duty or larger-format unit may be worth exploring.

If you are unsure whether this size is right for your service style or volume, we are happy to talk it through before you commit.