Outdoor Cooking Equipment

The Crown Verity MCB48 is a heavy-duty commercial gas barbecue designed for sustained, high-volume outdoor cooking. Built in stainless steel with a six-burner configuration and a generous grilling surface, it is intended for operators who need to cook continuously at volume rather than occasionally at leisure. It is a workhorse unit, not a domestic appliance dressed up in commercial language.

In a busy service environment, the six-burner layout allows operators to run distinct heat zones simultaneously — a practical advantage when grilling a mixed menu or managing different cook times across a continuous service. Recovery between batches remains consistent under load, which is important when throughput cannot be allowed to slow. The wide grill area means multiple items can be cooked side by side without crowding, helping to keep pace during peak demand.

From an operational standpoint, the MCB48 offers several practical advantages:

• Multi-zone heat control supports mixed menus without causing service delays
• Stainless steel construction is durable, hygienic, and straightforward to clean between services
• High output capacity suits events catering, club functions, and barbecue hire fleet operations
• A broad accessories range allows the unit to be configured for different service styles
• Robust build quality reduces maintenance demands across a full working season

This is an LPG-powered unit intended for outdoor use. A reliable gas supply and correct connections are required before service begins. The unit should not be operated in enclosed or poorly ventilated spaces. Its size and weight mean that access, positioning, and surface stability at each venue should be considered in advance — particularly for hire operators moving the unit between sites. On-site assembly on a level, stable surface is a practical prerequisite.

The MCB48 is well suited to professional event caterers, golf and sports clubs, and hire companies that need a proven, repeatable performer across busy service periods. It sits in the mid-to-upper range of commercial barbecue capacity. Operators running very large-scale events or multiple concurrent service points may find that a higher-capacity setup or a multi-unit arrangement better meets their throughput requirements.

If you are working out whether this unit is the right fit for your service volumes or event format, we are glad to talk it through before you make a decision.

The Cinders TG160 is a twin-grill propane gas barbecue that has been a fixture in outdoor commercial catering since 1984. It was designed around a straightforward brief — reliable heat, practical versatility, and the ability to work hard in environments where fixed kitchen equipment simply cannot go. Very little has changed in its fundamental design over the decades, and in commercial catering terms, that consistency is a mark in its favour rather than a limitation. It arrives ready to use with no on-site assembly required.

The TG160 has a well-documented track record across some of the most demanding outdoor catering environments in the UK, including multi-day festival sites where continuous service is the expectation rather than the exception. The high-pressure burner reaches cooking temperature quickly and maintains consistent heat even in exposed, windy conditions — a practical consideration that is easy to overlook when specifying outdoor equipment. A single 19kg propane cylinder supports approximately twelve hours of continuous full-heat service, giving operators a workable measure for planning gas supply against expected session lengths.

From an operational standpoint, the key practical advantages include:

• Stable on soft or uneven ground without additional fixing
• Rapid heat-up reduces pre-service preparation time
• Wind-resistant burner maintains consistent cooking temperature outdoors
• Self-cleaning cooking surface reduces downtime between service periods
• Accepts Gastronorm containers for buffet-style service presentation

The folded leg design shields the controls during transport, which is a considered detail for equipment that moves regularly between sites. It is not the right choice for very high-volume continuous service where a larger cooking area would be needed — if throughput is a primary concern, a heavier-duty model may suit better.

The TG160 is well suited to mobile caterers, event catering teams, outdoor hospitality venues, and operations that need a dependable portable cooking platform without the complexity of fixed infrastructure.

If you would like to talk through your event schedule, service volumes, or gas supply logistics before ordering, the team is happy to help you work through the details.

The Cinders StreetWok LP20 is a portable propane-powered wok burner built for outdoor catering environments where a mains gas supply is not available. It runs from a standard 19kg propane cylinder and uses a patented multi-head burner arrangement that distributes heat across the wok base rather than concentrating it at a single central point — a difference that has a direct bearing on how the unit performs in practice.

In a busy service setting, consistent heat distribution tends to matter more than headline output figures. The flower-head burner array reduces hot spots and supports more even cooking across the wok base, which helps operators maintain steady throughput without relying on highly specialist wok technique. The unit also runs at comparatively low pressure, keeping flame noise noticeably quieter than conventional high-pressure jet burners — a practical consideration in public-facing environments where ambient noise affects both the working environment and customer experience.

From an operational standpoint, the StreetWok LP20 offers several characteristics worth noting:

• Fully portable and self-contained — no mains gas connection required
• Quieter running than high-pressure alternatives, suited to public event settings
• Even heat distribution supports consistent output without specialist training
• Lightweight enough to be set up and repositioned by a single operator
• UK-manufactured and CE safety compliant

The unit is propane-only and requires G31 propane via a 19kg cylinder with a left-hand female screw thread connection — standard Calor Gas red cylinders are a common example. It is not compatible with butane or natural gas and is designed strictly for outdoor use. It is not appropriate for enclosed spaces without adequate ventilation, and operators should familiarise themselves with the relevant LPG safety guidance for their event type.

The StreetWok LP20 is well suited to street food traders, pop-up operators, and outdoor event caterers who need a reliable, portable cooking solution without a fixed gas supply. For permanent indoor installations or consistently high-volume service, a fixed commercial wok range would be the more appropriate choice. If you are running multiple concurrent service points at a large event, it is worth considering whether a higher-output arrangement would better match your throughput needs.

If you would like to talk through LPG compliance for your event type or check whether this unit is the right fit for your setup, we are happy to help before you commit.

The Blue Seal Cobra CB9 is a 900mm wide freestanding gas barbecue designed for commercial kitchen use. It runs on three independently controlled burners, each fitted with its own pilot, flame failure device and piezo ignition. The cooking surface uses reversible cast iron grates set at an incline, which reduces flare-ups and directs grease away from the flame and into a stainless steel grease tray below. The open cabinet base provides practical storage space close to the cooking position.

In a working kitchen, the CB9 performs reliably through sustained grilling sessions. Cast iron radiants distribute heat evenly across the grate surface, and the independent dual high-to-low burner controls allow operators to manage heat zones during service — running fewer burners at quieter points rather than keeping the full unit at output when it is not required. This makes it practical for kitchens where grilling volumes vary across a service period.

From a day-to-day operational standpoint, the design is straightforward to work with:

• Independent burner zones support flexible heat management and reduce gas consumption during quieter periods
• Inclined reversible grates limit flare and channel grease consistently throughout service
• Lift-out grates, radiants and baffles make end-of-service cleaning significantly more manageable
• Adjustable front feet and rear rollers allow repositioning without lifting for cleaning underneath
• Front-access engineering means routine maintenance does not require breaking down the surrounding setup

The CB9 runs on natural gas or LPG and requires a dedicated supply with an appropriate flexible hose and isolation valve. It should be positioned with adequate clearance from combustible surfaces and sited beneath or adjacent to suitable extraction. The open base is best suited to a level, non-combustible floor. At 900mm wide, it integrates neatly into a standard cooking suite or operates effectively as a standalone unit.

This barbecue is well suited to restaurants, hotel kitchens, pub operations and contract catering environments where grilled dishes appear regularly on the menu and consistent throughput is expected. It is sized appropriately for kitchens where grilling is a regular but not dominant part of the operation. For higher-volume sites where grilling forms a substantial proportion of the menu, a heavier-duty or wider unit may be worth considering.

If you would like to talk through how the CB9 would fit your kitchen layout or service style, our team is glad to help before you make a decision.

The Crown Verity MCB72 is a large-format commercial gas barbecue designed for sustained, high-throughput outdoor cooking. With ten independently controlled burners spread across an expansive grill surface, this is a unit built for continuous service rather than occasional use — the kind of output required at hotels, country clubs, outdoor events venues, stadiums, and similar operations where volume is consistent and downtime is not acceptable.

In practice, the scale of the grill surface is one of its most useful operational qualities. It allows different proteins or cook stages to run simultaneously across separate heat zones, which reduces bottlenecks during busy service windows. Individual burner controls mean you can run sections at full capacity when covers are high and scale back during quieter periods without taking the whole grill offline — a straightforward way to manage fuel use without compromising readiness for the next rush.

From a day-to-day operational standpoint, the key practical advantages are:

• Independent burner zones allow flexible heat management and simultaneous multi-product cooking
• Stainless steel construction holds up to repeated outdoor use and resists corrosion over time
• High output capacity suits volume burger, meat, and vegetable cookery across long service periods
• Wide accessory compatibility allows the unit to be adapted for different menu formats
• Large footprint supports multi-product throughput without the need for additional units at moderate scale

Because this is a large outdoor gas unit, planning is important before purchase. You will need an appropriately rated LPG or natural gas supply with commercial-grade regulators and flexible connections. Siting needs to account for clearance distances from covered structures, prevailing wind direction, and any applicable local authority requirements. The unit is substantial in size and weight, so delivery access and final positioning on site should be confirmed at an early stage.

The MCB72 is best suited to operators where outdoor cooking is a regular, volume-driven part of the offering rather than a seasonal add-on. If your outdoor covers are more modest, a smaller-format model from the Crown Verity range is likely a more proportionate fit. For festival-scale or multi-station setups, it is worth discussing whether additional units or a different configuration would serve you better.

If you are planning a permanent external cooking station or working through the logistics of a seasonal outdoor setup, it is worth talking through the practical requirements before you order — we are happy to help.

The Crown Verity MCB30 is a commercial-grade gas barbecue designed for professional food service use in outdoor and event catering environments. Built throughout in stainless steel and operated across four independently controlled burners, it is engineered for regular, sustained use rather than occasional domestic cooking. It is available in LPG or natural gas configuration depending on site requirements.

In a working catering environment, the MCB30 handles continuous service periods reliably. The four-burner layout makes zone cooking straightforward — finished product can be held on one side of the grill while fresh batches cook on the other, keeping throughput steady without interrupting service flow. Crown Verity equipment is well established in event catering, outdoor hospitality, and venues where a fixed indoor kitchen is not the primary production point.

The practical operational advantages of this unit include:

• Independent burner control for flexible zone management across the full grill surface
• Stainless steel construction throughout, resisting the wear and exposure of outdoor catering conditions
• Substantial grill area suited to volume production of burgers and grilled items during service
• Gas-fired operation with no dependency on an electrical supply at the cooking surface
• Compatibility with a wide range of Crown Verity accessories for extended on-site functionality

As an outdoor gas appliance, the MCB30 requires a suitable, properly regulated gas supply and must not be operated in enclosed or semi-enclosed spaces without a proper ventilation assessment. Operators should ensure a stable, level surface and consider appropriate weather protection at outdoor events. The unit is intended for professional operation by staff with working knowledge of commercial gas appliance safety.

The MCB30 is a sensible choice for smaller event catering operations, outdoor hospitality venues, and mobile or temporary setups where a reliable, manageable grill is needed without the footprint of a larger unit. For operations running sustained high-volume back-to-back service, a larger-capacity model within the Crown Verity range may be worth considering.

If you would like to talk through whether this model suits your service volumes and site setup, the team is glad to help before you make a decision.

The Cinders Slimfold TGN120 is a commercial-grade gas barbecue built around a fold-flat design that makes it practical for mobile caterers, event operators, and outdoor foodservice businesses where transport, storage, and quick deployment matter. Despite its compact form when folded, it opens into a full-size cooking station capable of handling sustained service pressure at volume.

In a busy service environment, the TGN120 is capable of cooking up to 120 burgers per hour, making it a practical choice for festivals, markets, street food pitches, and catering trailers where throughput is a priority. The stainless steel burners are designed to distribute heat consistently across the cooking surface, which helps avoid hot spots and supports more predictable results across a full grill load. Battery-powered ignition provides a reliable start-up each time, which is a meaningful practical advantage when working in outdoor conditions where traditional piezo systems can be less dependable.

From an operational standpoint, several features help reduce the burden on the operator during and after service:

• Fold-flat frame that packs down for van or trailer transport
• Grease management system that burns off food debris during cooking, reducing post-service cleaning time
• Chrome-plated legs designed to resist corrosion in outdoor use
• Compatible with both 5kg and 11kg propane bottles, supplied with regulator
• Battery ignition for consistent start-up in varying weather conditions

As a propane-powered outdoor unit, the TGN120 requires no fixed gas connection or electrical supply beyond the battery for ignition. It is intended for outdoor use only and should not be operated in enclosed spaces. Setup and breakdown time is generally quick, which suits operators moving between multiple event sites. The chrome legs provide a stable working platform on reasonably level ground, though as with any outdoor cooking equipment, surface conditions should be assessed on site.

The TGN120 is well suited to mobile caterers, street food traders, event catering companies, and hospitality operators who need a reliable outdoor grill that packs away efficiently between uses. Those running very high-volume operations across multiple cooking stations simultaneously may want to consider whether a larger or multi-unit setup would better meet their throughput requirements.

If you are weighing up whether the TGN120 suits your typical event volumes or operational setup, our team is happy to talk it through with you.

The Crown Verity MCB60 is a large-format commercial gas barbecue built for sustained, high-volume outdoor cooking. It is not a scaled-up domestic grill — it is designed from the outset for professional catering environments where the unit will be running continuously across long service periods, often under demanding conditions.

In practice, the MCB60 handles the kind of throughput that would overwhelm lighter equipment. The combination of multiple independently controllable burners and a generous cooking surface means operators can maintain different heat zones across the grill simultaneously — useful when a menu requires different proteins or items cooked at varying intensities during a busy service. The stainless steel construction holds up well in outdoor and exposed environments, where cheaper units tend to deteriorate quickly through repeated heating cycles, weather exposure, and heavy-handed cleaning routines.

From an operational standpoint, the key practical advantages at this scale include:

• Large cooking surface capable of running multiple menu items at once
• Eight independently controlled burners for precise zoned heat management
• Stainless steel build that cleans down quickly between service periods
• Consistent heat distribution across the full grill surface, reducing constant food repositioning
• Broad accessory compatibility to adapt the unit to different service formats

This is a gas-fed unit, so the appropriate supply — natural gas or LPG depending on the configuration ordered — must be confirmed and in place before the unit arrives. As a large piece of equipment, access routes, surface stability, and proximity to the service area all need consideration during planning. It is intended for outdoor or adequately ventilated semi-outdoor use only.

The MCB60 is well suited to hotel garden dining, golf club hospitality events, large-scale event catering, and similar venues where consistent output across long service periods is the priority. Smaller or more occasional operations may find the capacity exceeds their genuine requirement, and a lower-output model would serve them better. For very high-volume festival or contract catering work, it is worth discussing whether a step up in output is warranted.

If you are unsure whether this unit is scaled correctly for your operation, our team is glad to work through the specifics with you before you place an order.

The Blue Seal Cobra CB6 is a freestanding commercial gas barbecue designed for consistent grilling performance across busy service periods. Built at 600mm wide, it sits comfortably within a standard cooking suite or operates as a standalone unit, and its straightforward construction means it is practical to use and maintain day to day.

Dual aluminised steel burners deliver radiant heat through cast iron radiants, and the reversible cast iron top grates give operators the ability to manage flare-up and channel grease drainage during service. Each burner runs independently with variable high-to-low control, which allows the unit to operate as two distinct cooking zones at different intensities — useful when service demand shifts across a shift or when different proteins are being cooked at the same time. Continuous pilot burners with piezo ignition mean the unit lights without delay, and flame failure devices on each burner provide a reliable safety layer in a high-traffic kitchen environment.

From a day-to-day operational standpoint, the CB6 is built to keep service moving and end-of-service cleaning manageable:

• Reversible cast iron grates manage flare and direct grease away from the flame
• Lift-out grates, radiants, baffles and grease tray simplify end-of-service cleaning
• Stainless steel exterior, interior base and splashback wipe down quickly and hold up well to heat
• Open cabinet base provides accessible storage for service items
• Adjustable front feet and rear rollers allow the unit to be repositioned for thorough cleaning beneath and behind

The CB6 requires a gas supply with an appropriate flexible connection and should be positioned beneath a commercial extraction canopy in most kitchen installations. All service access is from the front, which means the unit can sit against a wall without restricting engineer access — a practical consideration for kitchens where space is tight. The footprint suits medium-sized operations well, though very compact kitchens should allow adequate clearance around the unit for safe operation and cleaning access.

This unit is well suited to restaurants, pub kitchens, hotels and event catering operations where grilled dishes feature regularly on the menu. It handles steady, consistent service volumes reliably. For high-throughput sites or operations where barbecue is the primary cooking method across multiple covers and service periods, a wider or higher-output unit would be worth considering.

If you would like to talk through how the CB6 fits your kitchen layout and expected service volumes, the team is happy to help you work it out before you commit.

The Cinders Classic SG80 is a single-grill gas barbecue designed for professional outdoor catering use. It follows the same construction principles as the larger twin-grill models in the Cinders range, giving operators a self-contained, portable unit without compromising on the build quality that commercial use demands.

In service, the SG80 performs consistently at steady-volume outdoor events — market pitches, food festivals, private hire, and mobile catering operations. The high-pressure burner reaches cooking temperature quickly and holds heat reliably in exposed, windy conditions. That stability matters during a busy service when equipment needs to work predictably without constant attention. Residue and fat burn off through reflected heat during cooking, which reduces the cleaning burden between sessions rather than concentrating it all at the end of the day.

From an operational standpoint, the SG80 offers several practical advantages:

• Rapid heat-up from cold shortens pre-service preparation time
• Wind-resistant burner maintains consistent cooking temperature in exposed outdoor settings
• Fat drains into a standard disposable ring-pull can — no specialist drip trays required
• Folds flat for compact transport and storage between events
• Optional flat griddle plate expands the menu range without additional equipment

The leg design keeps the unit stable on uneven or soft ground, which is a genuine consideration for grass pitches or compacted earth. When folded, the leg configuration also protects the burner controls in transit. No on-site assembly is required, which helps when set-up windows are short. An optional wheeled travel case is available for operators who move the unit regularly between locations.

The SG80 is well suited to sole traders, small catering teams, market traders, and event hire operators who need a dependable outdoor grill without the bulk of a larger unit. It also works well as a supplementary grill alongside a bigger setup during peak periods. For continuous high-throughput outdoor service or multi-line menus at larger events, a heavier-duty twin-grill configuration is worth considering.

If you are weighing up whether the SG80 fits your type of service, the team is happy to talk it through before you commit.

The Crown Verity MCB36 is a five-burner commercial gas barbecue built for professional food service use. Constructed throughout in stainless steel, it is designed to handle the sustained throughput demands of a working catering environment rather than occasional domestic or event use. It functions as a reliable outdoor cooking station capable of running consistently across a full service period without the compromises typical of lighter-duty equipment.

In a busy service setting, the MCB36 produces a substantial output of grilled product per hour. It suits operations where outdoor grilling is central to the menu offer, or where a secondary cooking station is needed to supplement the main kitchen line during peak periods. The independently controlled burners allow the cooking surface to be zoned for different products simultaneously, which is a practical advantage when managing mixed covers or varying cook times across a single service.

From an operational standpoint, the key advantages are consistency, straightforward heat management, and durability under daily use. Practical benefits include:

• Five independently controlled burners for flexible heat zoning across the grill surface
• Full stainless steel construction for durability and ease of cleaning between services
• Sustained output capacity suited to continuous commercial service periods
• Compatible with a broad accessories range to extend functionality where needed
• Built for commercial use rather than domestic or occasional event catering

As a gas appliance, the MCB36 requires a suitable LPG or natural gas supply depending on configuration, and must be connected by a Gas Safe registered engineer. It is intended for outdoor or well-ventilated covered use. Operators should confirm the correct gas supply type before ordering and ensure the installation location meets any local authority or venue requirements for outdoor cooking.

The MCB36 is well suited to pub gardens, hotel outdoor dining areas, smaller restaurants running seasonal outdoor service, and catering event operations that need a commercial-grade grill without the footprint of a larger banquet unit. For higher-volume sites or operations running extended outdoor service periods throughout the year, a heavier-duty or larger-format model may be worth considering.

If you want to talk through whether this model suits your planned service volume or gas setup, the team is happy to help before you place an order.

The Cinders Slimfold TGN80 is a commercial-grade gas barbecue designed around the practical demands of mobile catering, outdoor events, and temporary foodservice operations. Its defining characteristic is a fold-flat construction that allows the unit to be transported, stored, and deployed with minimal effort — a genuine operational advantage for operators who move between sites or set up for seasonal trading.

In service, the TGN80 is rated to cook up to 80 burgers per hour, which makes it a practical choice for busy event catering where throughput matters. The stainless steel burners distribute heat evenly across the cooking surface, supporting consistent results across a full grill rather than hot spots that slow service and create waste. Battery-powered ignition replaces the less dependable Piezo systems found on lighter-duty units, meaning the barbecue starts reliably at the beginning of each service without fuss.

From an operational standpoint, the key practical benefits include:

• Fold-flat design for straightforward loading, transport, and compact storage between events
• Grease management system that burns off debris during cooking, reducing post-service cleaning time
• Chrome-plated legs with corrosion resistance, suited to outdoor use in variable weather
• Compatible with both 5kg and 11kg propane bottles, giving flexibility across different site setups
• Supplied with a regulator, ready to connect on arrival at a site

As a gas-powered outdoor unit, the TGN80 requires a propane supply and adequate open-air ventilation — it is not intended for enclosed indoor use. The fold-flat legs provide stability on level ground; operators working on uneven surfaces should ensure the unit is properly levelled before service. The barbecue connects to standard propane regulators and is supplied with one, though operators using existing gas infrastructure should confirm compatibility before deployment.

The TGN80 is well suited to street food traders, event caterers, mobile operators, and hospitality businesses running outdoor service. It sits in the mid-range of the Cinders Slimfold line; operators with higher sustained throughput requirements, or those running multi-day festivals, may want to consider a heavier-duty configuration within the range.

If you are weighing up whether the TGN80 is the right fit for your volume and setup, the team is happy to talk through the options before you commit.

The Kasai Nano Pro Konro Hibachi Grill Searing Edition is a compact charcoal grill designed and manufactured in the UK, built around the traditional Japanese konro format. At its core is a natural clay-lined body that retains and reflects heat back towards the cooking surface, allowing charcoal to burn longer and more efficiently than in conventional grills. The searing edition pairs this with a full-size stainless steel grate constructed from 6mm stainless steel bars, which reach the high temperatures needed for clean, defined sear marks on meat, fish, and other proteins.

In a professional kitchen context, this unit is most commonly used as a finishing tool — bringing a charcoal-seared crust to sous vide-cooked cuts, adding live-fire character to tasting menu dishes, or running tableside as part of a Japanese BBQ concept. The clay construction means the grill holds temperature steadily once up to heat, which supports consistent results across a service rather than requiring constant attention to fuel levels. The stainless steel frame keeps the unit durable and easy to wipe down between covers.

Practical advantages for operators include:

• Natural clay body reflects heat efficiently, extending charcoal burn time
• 6mm searing grate reaches temperatures suitable for caramelisation and crust formation
• Compact footprint suits pass-side finishing work or tabletop service
• Stainless steel frame is robust and straightforward to clean between services
• No electrical or gas connection required — charcoal fuel only

Because this is a charcoal-burning appliance, ventilation is the primary practical consideration. Indoor use requires adequate extraction — either a fixed canopy or a suitable portable solution — and operators should verify compliance with their local fire safety and ventilation requirements before use. At 8.2kg, the unit is portable, but it should be positioned on a stable, heat-resistant surface and kept clear of combustible materials. This is a compact unit sized for smaller portions of service rather than high-volume continuous throughput; for kitchens requiring sustained output across multiple covers simultaneously, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants running Japanese BBQ concepts, chefs using it as a finishing station for premium cuts, or smaller operations wanting to introduce live-fire cooking without a permanent installation. Other variants in the Kasai range are available with skewers, planchas, or robata-style configurations depending on the style of cooking required.

If you're unsure whether this size and format fits your service style or kitchen setup, our team is happy to talk through the options with you before you commit to a purchase.

The Kasai Little Konro Searing Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay body within a stainless steel frame, it is primarily used for grilling meats, fish, and vegetables over direct charcoal heat, and is also commonly used in professional kitchens to finish sous vide-cooked proteins before plating. The searing edition specifically includes a full-size searing grate with 6mm stainless steel bars, which is intended for dishes where strong grill marks and a hard sear are part of the presentation.

The clay construction gives this grill notably better heat retention than a conventional steel or cast-iron charcoal burner. Heat is reflected back into the cooking zone rather than dissipating outward, which means charcoal burns more efficiently and for longer between top-ups. In practical terms, this supports sustained service without constant attention to fuel, and the concentrated heat allows surface temperatures suitable for achieving a proper crust on steaks, roasts, and similar cuts.

For kitchen operators, the key practical advantages are:

• Efficient charcoal burn reduces fuel consumption during service
• Clay body retains heat evenly, supporting consistent cooking results
• 6mm searing bars reach high temperatures for defined grill marks
• Compact footprint suits pass-through finishing and tableside theatrics
• Stainless steel frame is straightforward to clean and maintain

At 12.7kg, the unit is portable enough to move between stations or set up tableside, though the clay body requires careful handling to avoid cracking. It is best suited to restaurants running Japanese BBQ concepts, small-plate and sharing-style menus, or kitchens that use sous vide as a primary cooking method and need a reliable charcoal finish. For operations needing higher throughput or a larger cooking surface, broader models within the Kasai range may be worth considering.

If you are unsure whether this size is right for your service volumes or how it would integrate with your current kitchen setup, the team is happy to talk it through with you before you commit.

The Kasai Medium Wide Konro Grill Searing Edition is a charcoal tabletop grill designed and manufactured in the UK, drawing on the traditional Japanese konro and hibachi cooking method. The body is constructed from a natural clay material rather than bare metal, which fundamentally changes how the unit performs compared with a conventional charcoal grill. Where standard grills lose a significant portion of heat outward, the clay construction retains and reflects heat back up into the cooking zone, meaning charcoal burns more efficiently and for longer before needing to be replenished or topped up.

In practice, this heat retention has a meaningful effect on service. Operators can maintain consistent cooking temperatures for extended periods without the fuel management interruptions that often disrupt service on less efficient charcoal equipment. The searing edition is fitted with a full-size stainless steel grate using 6mm bars, which holds and transmits high surface temperatures effectively — the kind of direct, intense heat needed to achieve a proper sear on steaks, rib cuts, or dense fish fillets. It is equally suited to finishing sous vide proteins where a brief, high-heat contact cook is the goal.

Practical considerations for this unit include:

• Clay body construction provides superior heat retention and longer charcoal burn times
• 6mm stainless steel searing grate reaches the temperatures needed for accurate, repeatable sear marks
• Stainless steel frame provides structural durability in a service environment
• Compact footprint makes it suitable for tableside, counter, or pass use
• Compatible with Japanese binchotan charcoal as well as standard lump charcoal

Because this is a charcoal appliance, ventilation is the primary installation consideration. It should not be used in an enclosed space without adequate extraction or natural airflow — this applies whether it is positioned in a kitchen, at a counter station, or used tableside in a dining room. It is not suitable for use beneath a standard canopy extraction system designed for gas or electric equipment without confirming the canopy is rated for solid fuel combustion. At just over 17kg the unit is manageable to move and position, though it should sit on a stable, heat-resistant surface.

This model is well suited to restaurants building a Japanese charcoal grill offering, to chefs using it as a finishing station for high-value proteins, or to operators who need a reliable, compact konro for a focused menu. It is sized to serve between four and eight covers at a sitting, making it appropriate for smaller dedicated stations or supplementary cooking positions rather than a primary grill for high-volume service. For sites requiring significantly greater throughput, a larger-format or multiple-unit configuration may be worth considering.

If you are unsure whether this unit fits your ventilation setup, service volume, or charcoal fuel sourcing arrangements, the team is happy to talk it through before you commit to an order.

The Kasai Medium Long Konro Grill Searing Edition is a charcoal-burning hibachi-style grill, designed and manufactured in the UK. It is built around a natural clay construction that functions as an insulating chamber, reflecting heat back into the cooking area rather than allowing it to dissipate into the surrounding environment. The result is a grill that reaches and sustains high cooking temperatures while consuming less charcoal than a conventional open grill.

In a professional kitchen or restaurant setting, this behaviour has practical implications. Charcoal burns longer between refuels, which matters during extended service periods or when the grill is being used for continuous tableside cooking. The clay construction also means less radiated heat escaping laterally, which is relevant in tighter service environments. The grill is capable of reaching the intense surface temperatures required for true searing — locking in moisture and producing defined caramelisation on proteins without the need for additional fat or a separate pan.

The Searing Edition is configured specifically for grilling rather than skewering or plancha work. It includes a full-size stainless steel searing grate with 6mm bars that heat through properly and deliver consistent contact marks. This makes it well suited to:

• Steaks, tenderloins, and rib roasts requiring high direct heat
• Finishing sous vide or slow-cooked proteins to order
• Fish and vegetables where charcoal character and clean sear marks are part of the dish
• Tableside or open-kitchen theatre in restaurant dining environments

At 15.5kg and with a stainless steel frame, the unit is robust enough for regular professional use while remaining portable between positions. It is not connected to gas or electrical supplies, so placement is flexible — though adequate ventilation is essential whenever charcoal is burning indoors, and local regulations regarding open-flame cooking in enclosed spaces should be reviewed before use in a commercial kitchen. The grill is suited to operations cooking for moderate covers; for very high-volume continuous charcoal service, a larger or purpose-built robata setup may be more appropriate.

This model sits within a wider Kasai range that includes skewer, plancha, and robata configurations — the right format depends on your menu and service style. If you are unsure which version fits your operation, or whether a konro format suits your ventilation setup, the team is happy to talk it through with you before you commit.

The Kasai Long Konro Searing Edition is a charcoal hibachi-style grill designed and manufactured in the UK for use in professional restaurant settings and serious culinary environments. Built around a natural clay construction within a stainless steel frame, it is designed to bring the principles of traditional Japanese konro grilling — intense, direct radiant heat, clean smoke, and precise temperature control — into a format that works reliably in a commercial kitchen or live cooking station.

The clay body is central to how this grill performs. Because the material has strong insulative properties, it reflects heat back towards the cooking surface rather than dispersing it outward. In practical terms, this means charcoal burns more efficiently and for longer than in a conventional metal grill, which reduces how frequently fuel needs to be replenished during service. The grill reaches the high temperatures needed for proper searing — useful when finishing sous vide proteins, cooking steak to order, or grilling fish and vegetables at speed during a busy pass.

The Searing Edition includes a full-size searing grate with 6mm stainless steel bars. The mass of those bars allows them to hold significant heat, which is what produces consistent, well-defined sear marks and proper caramelisation rather than steaming or stewing the food. Key practical advantages include:

• Extended charcoal burn time due to the insulative clay construction
• High sustained surface temperatures suitable for searing and finishing dishes
• Stainless steel frame and grate — practical for cleaning and durable in a professional environment
• Compact enough for pass-side use, supper clubs, or theatre dining setups
• Suitable for a range of proteins, fish, and vegetables without imparting unwanted aromas

Because this is a charcoal-burning unit, it requires adequate ventilation — either positioning beneath an extraction canopy or use in an outdoor or semi-outdoor environment. It is not suitable for use in an enclosed space without proper extraction. At just over 20kg, it can be moved between positions but is not lightweight. The stainless steel frame is practical for cleaning down between services, though the clay interior should be handled carefully to avoid cracking from sudden thermal shock or impact.

This model is well suited to restaurant kitchens, supper clubs, and food-led venues that want to offer authentic charcoal grilling as part of their service proposition — particularly where the grill forms part of an open kitchen or live-fire cooking theatre. Other configurations are available within the Kasai Konro range — including versions with skewers, planchas, and robata-style setups — so if you are unsure which format best fits your menu and service style, it is worth discussing your requirements with us before placing an order.

The Kasai Extra Long Konro Grill Searing Edition is a charcoal-fired hibachi-style grill designed and manufactured in the UK, built around a natural clay body with a stainless steel frame. It is intended for professional restaurant use where high-heat charcoal cooking — grilling meats, fish, vegetables, or finishing sous vide preparations — forms part of the service offer, whether in the kitchen or tableside.

The clay construction is central to how this grill performs. Natural clay retains and reflects heat far more effectively than metal-bodied alternatives, which means the charcoal burns more efficiently and for longer without the need to add fuel mid-service. In practice, this translates to a more consistent cooking temperature across a busy period and less interruption managing the fuel load. The design allows the grill to reach the kind of sustained high temperatures required for proper searing — the sort of heat needed to develop a crust on a steak or lock in the surface of a piece of fish, rather than simply browning it.

The Searing Edition specifically includes a full-size searing grate with 6mm stainless steel bars. The mass of those bars allows them to hold and deliver intense, direct heat to the food surface, producing defined sear marks and retaining moisture inside the cut. This configuration is particularly well suited to steaks, rib roast, and similar high-margin cuts where presentation and texture are as important as flavour.

• Clay body optimises fuel efficiency during extended service periods
• Consistent high-heat output supports searing without constant fuel management
• Stainless steel frame and grate are practical to clean and durable in daily use
• Long format accommodates multiple covers simultaneously at 984mm width
• Suited to tableside theatre as well as kitchen-side finishing work

At just under a metre in width and weighing over 33kg, this is a substantial piece of equipment. It requires a stable, heat-resistant surface and adequate ventilation — either a canopy extraction system or outdoor use. It is not suitable for use under a standard kitchen canopy without confirming extraction capacity for charcoal cooking, and operators should verify any local authority requirements around charcoal use indoors before installation.

This grill is well suited to independent restaurants, Japanese cuisine specialists, steakhouses, or any operation where charcoal cooking forms a defined part of the menu. The extra-long format makes it a practical choice where multiple portions need to be cooked or finished simultaneously. For smaller operations or lower-volume service, a more compact konro may be a better fit; for very high-volume sites running charcoal cooking continuously through a full service, a heavier-duty configuration is worth considering.

If you are planning to incorporate this into a kitchen or front-of-house setup and want to talk through extraction requirements or service volume suitability, our team is happy to help you think it through before you commit.

The Kasai Nano Pro Konro Grill in Robata Edition is a compact charcoal grill designed for Japanese-style robata and hibachi cooking. Built in the UK from stainless steel with a natural clay lining, it is suited to professional kitchens looking to incorporate live-fire charcoal cookery into their menu — whether for grilling meats, fish, and vegetables directly, or for finishing dishes prepared using sous vide or other low-temperature methods.

The clay interior is central to how this grill performs. It retains and reflects heat efficiently, which means charcoal burns longer and more evenly than it would in a conventional metal grill. In a busy service environment, that translates to less time managing the fire and more consistent results across covers. The grill reaches the high temperatures needed to char and sear effectively, which is important for locking in flavour and achieving the surface texture that defines robata-style cooking.

The Robata rack expands the practical scope of the unit considerably. Rather than grilling one or two portions at a time, operators can use it to work across a broader section of the menu simultaneously. It fits directly onto the existing grill body without additional fixings, which keeps setup straightforward during service prep. Practical advantages worth noting include:

• Extended charcoal burn time due to superior clay heat retention
• High surface temperatures suitable for searing and charring
• Robata rack increases cooking capacity without adding footprint
• Stainless steel construction suited to commercial cleaning routines
• Compact form factor adaptable to counter, pass, or tableside use

At 374mm wide, this is a relatively compact unit and is best approached as a specialist cooking station rather than a primary grill for high-volume production. It will suit smaller restaurants, Japanese or fusion concepts, and kitchens where live-fire theatre at the pass or table forms part of the dining experience. For sites needing greater throughput, larger-format options in the range are worth considering.

No gas or electrical connection is required — the unit runs entirely on charcoal — but ventilation is an important consideration. Like all charcoal-burning equipment, it should only be used in a well-ventilated environment or under a suitable extraction canopy. Confirm with your kitchen ventilation specialist before positioning this unit on the line.

If you are weighing up whether this model suits your service style and kitchen layout, the team is happy to talk it through with you.

The Kasai Little Konro Robata Edition is a compact charcoal grill built around traditional Japanese konro principles. It combines a clay-lined body with a stainless steel exterior, using the insulative properties of the clay to retain and reflect heat back towards the food. Supplied with a Robata rack, it allows operators to cook multiple ingredients simultaneously over direct charcoal heat — a method well suited to both à la carte service and dedicated robata menus.

In a busy kitchen environment, the clay construction makes a practical difference. Because heat is retained efficiently within the grill body, charcoal burns for longer without the need to add fuel mid-service. This supports a more consistent cooking temperature and reduces interruptions during peak covers. The grill is capable of reaching the high surface temperatures required to char and caramelise effectively — whether you're finishing meats, glazing fish, or putting a final sear on a sous vide-cooked protein.

The Robata rack fits directly onto the existing grill body with no additional fixings, extending the usable cooking area and making it practical to run a broader charcoal-based menu section from a single unit. Key operational advantages include:

• Efficient charcoal consumption due to superior heat retention in the clay body
• Consistent high-heat cooking surface suited to finishing and charring
• Robata rack increases throughput without requiring additional equipment
• Compact footprint allows placement on a pass or counter during service
• Stainless steel exterior is straightforward to wipe down between covers

At 14.5kg, the unit is portable and does not require a fixed installation, but charcoal grilling indoors demands adequate ventilation — either a suitable extraction canopy or outdoor use. It is not suitable for operation under a standard kitchen canopy unless that canopy is rated for solid-fuel appliances. Operators should confirm their ventilation arrangement before putting the unit into service.

The Kasai Little Konro Robata Edition is well suited to independent restaurants, izakayas, and contemporary dining operations looking to add an authentic charcoal element to their menu. Given its compact size, it works best as part of a wider kitchen setup rather than a primary cooking station for high-volume service. Operators who need to run charcoal cooking at greater volume should consider a larger-format model within the Kasai range.

If you're weighing up whether this model fits your service style and extraction setup, we're happy to talk it through before you commit.

The Kasai Medium Wide Konro is a Japanese-style charcoal grill built around a natural clay construction that manages heat in a fundamentally different way to conventional charcoal equipment. Rather than simply containing burning fuel, the clay body retains and reflects heat back into the cooking zone, allowing the charcoal to burn longer and more efficiently without frequent replenishment. This model comes with the Robata rack fitted, which significantly expands the cooking surface and makes the unit practical as a centrepiece of a Japanese or fusion menu rather than a supplementary finishing tool.

In a professional kitchen or restaurant environment, the konro format suits the precise, high-heat cooking that Japanese grilling demands. The clay-insulated design reaches and sustains the high temperatures needed to sear proteins cleanly and lock in natural juices — useful for fish, meat, and vegetables alike, and equally well suited to finishing sous vide preparations where surface caramelisation matters. The extended burn time between fuel changes reduces interruption during service, which is a practical advantage in busy covers.

Key operational considerations worth noting before purchase:

• Designed for charcoal use — not compatible with gas or electric heat sources
• Robata rack included, fitting directly onto the grill body without additional fixings
• Stainless steel outer construction for durability and ease of cleaning between services
• At 19.35kg, it is table-mounted rather than a floor-standing unit — verify your surface and support arrangement
• Suitable for tableside or open-kitchen theatre as well as back-of-house use

This model is well suited to restaurants offering Japanese BBQ, robatayaki, or charcoal-finished dishes as part of a regular menu, as well as hospitality venues running pop-up or event dining concepts. It will comfortably serve between four and eight covers at a time. For sites running higher continuous volume or larger service numbers, a wider or higher-capacity model from the range may be worth considering.

If you are unsure whether this format and size fits your service style or kitchen setup, our team are happy to talk through the options with you before you commit.

The Kasai Medium Long Konro is a Japanese-style charcoal grill built around a natural clay construction that is distinct from conventional metal grills. The clay body retains and reflects heat back toward the cooking surface, which means charcoal burns more efficiently and consistently than it would in a standard grill — reducing the frequency of refuelling during service. A stainless steel outer casing keeps the unit robust enough for regular professional use, and at 17.15kg it is portable enough to be repositioned between services or moved between indoor and outdoor settings where ventilation permits.

In a kitchen environment, the konro's heat characteristics are particularly useful for high-temperature finishing work — locking in natural flavours on proteins and fish without the grill imparting unwanted aromas from synthetic materials. It is commonly used alongside sous vide preparation, where a short pass over the konro adds the surface texture and char that other cooking methods cannot replicate. The clay construction also helps maintain consistent temperatures across longer service periods, which matters when the grill is being used continuously rather than intermittently.

The Robata rack included in this edition extends the grill's practical range considerably. Where a standard konro typically handles small quantities at a time, the Robata configuration allows operators to cook a broader spread of ingredients simultaneously — making it a more viable centrepiece for a robata-style menu rather than a finishing tool only. The rack fits without additional fittings, so integration into an existing setup is straightforward.

• Clay construction improves heat retention and reduces charcoal consumption during service
• Suitable for grilling proteins, fish, and vegetables as well as high-temperature finishing work
• Robata rack increases throughput without requiring additional equipment
• Stainless steel outer casing supports durability in a professional kitchen environment
• Portable format allows flexible positioning between service periods

Because the konro relies on charcoal, ventilation is a practical prerequisite — this grill is not suited to enclosed kitchens without adequate extraction, and operators should confirm compliance with local environmental health requirements before use. It is sized appropriately for smaller restaurant operations, izakayas, pop-up concepts, or as a supplementary station in larger kitchens. Sites needing significantly higher throughput across a full service may want to consider a larger or multi-unit configuration.

If you are unsure whether this model suits the volume or format of your operation, we are happy to talk through your setup before you commit to anything.

The Kasai Long Konro is a Japanese-style charcoal grill built around a natural clay cooking chamber housed within a stainless steel body. It is designed for direct, high-intensity charcoal cooking — grilling meats, fish, and vegetables over radiant heat, or finishing dishes prepared by other methods such as sous vide. The Robata rack accessory extends the grill's capacity and format, allowing operators to run larger passes of skewered or racked food rather than cooking in smaller batches.

The clay-lined construction is central to how this grill performs in service. It retains and reflects heat efficiently, which means the charcoal bed stays productive for longer between refuelling. This has a practical effect on throughput during a busy dinner service — less time managing the fuel, more time cooking. The grill is capable of reaching the searing temperatures needed to develop colour and lock in flavour, which is particularly important when using it as a finishing station alongside a modern kitchen workflow.

In operational terms, the Robata rack transforms the unit from a small-batch grill into something that can anchor a section of the menu. Key practical points worth noting:

• Clay-lined chamber improves heat retention and fuel efficiency during service
• Robata rack attaches without additional fittings, extending cooking capacity
• Stainless steel exterior is practical for commercial kitchen hygiene requirements
• Suitable for grilling, skewering, and post-cook finishing work
• Well suited to Japanese and fusion menus where live-fire cooking is a feature

This is a charcoal grill and requires appropriate ventilation or extraction — it is not suitable for use in enclosed spaces without a proper canopy or extraction system in place. At 21.4kg it is a solid unit but remains moveable. It is best positioned as a dedicated station rather than a general-purpose grill, and operators should factor charcoal sourcing, ash management, and fire safety requirements into their planning.

The Long Konro with Robata rack is well suited to restaurants building a Japanese, robata, or live-fire concept, as well as operators looking to add a high-heat finishing station to an existing kitchen. It works at smaller service volumes but can support a full section when used consistently. For sites needing higher output, a wider or additional unit may be worth considering.

If you are planning to introduce live-fire charcoal cooking into your kitchen and want to talk through how this fits your workflow or extraction setup, we are happy to help.

The Kasai Extra Long Konro Grill in its Robata Edition is a substantial charcoal grill built for operators who want to bring authentic Japanese robata cooking into a professional kitchen environment. Running close to a metre in width, it provides a generous cooking surface suited to continuous service across multiple covers, moving well beyond what a compact tabletop konro can offer. The unit is constructed in stainless steel, and the clay-lined interior is central to how it functions — rather than simply containing heat, the material reflects it back towards the food, which changes how the charcoal behaves and how the cook manages the fire.

In a working kitchen, that heat retention matters. Charcoal burns more efficiently in a well-insulated grill, which means less frequent fuel addition during a busy service and more consistent cooking temperatures across the grate. For dishes that demand high, dry heat — grilled fish, skewered meats, vegetables finished over coals, or searing a sous vide protein — the grill reaches and holds the temperatures those techniques require without the fluctuations that affect thinner, less insulated designs.

The included Robata rack is what lifts this configuration above a standard konro for professional use. It extends the cooking capacity significantly, making it practical to run a charcoal-centred section of the menu rather than treating the grill as an occasional-use piece of equipment. It fits the grill without additional fixings, which simplifies setup.

• Stainless steel construction suited to commercial kitchen hygiene standards
• Clay-lined interior improves heat retention and fuel efficiency during service
• Robata rack extends capacity for menu-centred charcoal cookery
• Consistent high-heat performance for grilling, finishing, and searing
• No additional fixings required to fit the Robata rack

Installation is straightforward in practical terms — there are no gas or electrical connections involved — but ventilation is a serious consideration. Charcoal grills of this size produce significant smoke and combustion byproducts, and the unit must be positioned beneath a correctly specified canopy with adequate extraction. It is not suitable for use without proper ventilation, and any operator considering it for a new or existing kitchen should confirm extraction capacity before ordering. At just under 34kg the unit is manageable to position, but its footprint and the clearances needed around it should be factored into section planning.

This grill is well suited to restaurant kitchens building a robata or charcoal-focused menu, and to operators who want a credible, dedicated charcoal cooking station rather than a portable or occasional-use unit. If your service volume or menu demands something more compact, smaller konro options are available; equally, for very high-throughput operations, it is worth discussing whether a single unit will meet your needs.

If you are planning a charcoal cookery section or are unsure how this fits alongside your existing extraction and kitchen layout, we are happy to talk through the practicalities before you make a decision.

The Kasai Nano Pro Konro Grill in Skewer Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay construction, it is intended to replicate the traditional Japanese konro cooking method — delivering intense, focused radiant heat that sears food cleanly without imparting unwanted aromas from the cooking vessel itself. The stainless steel outer shell keeps the unit practical and durable in a professional environment.

In real kitchen use, the clay body is what sets this grill apart from conventional charcoal units. The material absorbs and reflects heat back into the cooking zone, which means charcoal burns more efficiently and for longer between refuels. For operators offering yakitori, kushiyaki, or any skewer-based menu item, that translates directly into more consistent cooking temperatures and fewer interruptions during service. The grill is compact enough to position at a pass or on a prep counter, making it well suited to theatre-dining formats and open-kitchen service.

The Skewer Edition includes six skewers with stainless steel handles and a racking frame that allows 360-degree rotation without lifting skewers from the grill. Practical benefits include:

• Even cooking without removing food from the heat source
• Suitable for meat, fish, vegetables, and finishing sous vide preparations
• Clay construction extends charcoal burn time, reducing fuel use during service
• Stainless steel handles and frame are straightforward to clean and maintain
• Compact footprint makes it viable for countertop or pass positioning

Because this is a charcoal-fuelled unit, operators should consider ventilation requirements carefully. It is not suitable for use in enclosed spaces without adequate extraction, and local fire safety and environmental health requirements should be confirmed before use in a commercial setting. At just under 8kg, it is portable, but the clay lining requires careful handling to avoid cracking.

This grill is best suited to restaurants, pop-ups, and catering operations offering Japanese-inspired menus, skewer-based dishes, or live-fire cooking as part of a dining experience. Given its compact size, it is designed for two to three covers at a time rather than high-volume continuous output. For busier operations or larger service formats, higher-capacity versions of the Kasai range may be more appropriate.

If you are unsure whether this size is right for your service volume or have questions about ventilation and placement, the team is happy to talk it through before you commit.

The Kasai Little Konro Skewer Edition is a compact charcoal hibachi grill designed and manufactured in the UK. Built around traditional Japanese konro principles, it uses a natural clay lining within a stainless steel body to retain and reflect heat efficiently back towards the food. The six included skewers sit in a fixed rack, allowing 360-degree rotation without lifting, which keeps cooking consistent and service clean.

In a professional setting, the clay lining gives this grill a practical advantage over bare metal alternatives: it insulates well enough that charcoal burns longer and more evenly, reducing how often fuel needs to be replenished during a service. That makes it a useful tool for tableside theatre, finishing dishes — particularly proteins cooked sous vide — or running a small yakitori or skewer-focused menu without committing to a large built-in robata installation. It reaches the temperatures needed to char and caramelise properly, giving results that are difficult to replicate on gas or electric equipment.

• Clay-lined construction retains heat for longer, more efficient charcoal burns
• 360-degree skewer rotation ensures even cooking without lifting from the grill
• Stainless steel body and handles — robust enough for repeated professional use
• Suited to tableside service, finishing, and small skewer-led menu formats
• Compact footprint makes it practical for counter or table deployment

There are no electrical, gas, or water connections required — the grill runs entirely on charcoal, which gives flexibility in placement but does mean ventilation is an important consideration. It should only be used in well-ventilated spaces or outdoors; it is not suitable for use under a standard extraction canopy without proper assessment of carbon monoxide risk. At 11.7kg, it is portable but not lightweight, and the stainless steel construction will handle repeated use without the corrosion concerns associated with painted finishes.

This model is well suited to smaller restaurant operations, pop-ups, supper clubs, or as a supplementary grill for tableside presentation and finishing. It is sized practically for two to four covers at a time, so for higher-volume sites running continuous skewer service, a larger or more purpose-built robata unit would be worth considering. Kasai also offer versions with searing grates, planchas, and robata configurations if a different cooking format is needed.

If you're unsure whether this format suits your menu concept or service style, our team is happy to talk through how operators are using it in practice.

The Kasai Medium Wide Konro Grill in Skewer Edition is a charcoal table grill designed for traditional Japanese yakitori and robata-style cooking. Designed and manufactured in the UK, it combines a stainless steel outer shell with a natural clay lining — a construction that sets it apart from standard charcoal grills in both performance and fuel efficiency. The skewer edition includes six stainless-steel-handled skewers that slot into a fixed frame above the grill bed, allowing the cook to rotate food through 360 degrees without lifting skewers from the heat.

In service, the clay lining is the key to how this grill performs. It retains heat efficiently and reflects it back towards the cooking surface, which means charcoal burns longer and with greater consistency than in a standard metal-bodied grill. For a professional kitchen running yakitori, grilled robata vegetables, or finishing sous vide proteins over live fire, this translates to fewer interruptions to replenish fuel during service and more predictable cooking temperatures across the session.

Practical advantages for kitchen operators include:

• Superior heat retention from the clay body reduces charcoal consumption during service
• 360-degree skewer rotation allows even cooking without lifting or repositioning
• Stainless steel construction on the outer shell is robust and straightforward to wipe down
• Suitable for grilling meat, fish, vegetables, and finishing dishes cooked via other methods
• Compact footprint suits pass-through finishing stations and tableside theatre service

Because this is an open charcoal grill, ventilation is the primary practical consideration. It requires use beneath a suitable extraction canopy or in a well-ventilated space — it is not appropriate for enclosed rooms without proper airflow. It is worth confirming with your local environmental health officer that live charcoal cooking complies with your premises licence conditions before purchasing. At 15.35kg, the unit is portable but substantial, and the clay lining, while durable, should be handled carefully during transport and storage.

This model is well suited to restaurants running Japanese BBQ concepts, supper clubs, hotels with theatre dining, and operators who want to offer live-fire cooking at a manageable scale. The medium wide format comfortably serves four to eight covers per session. For higher-volume operations or permanent installations requiring continuous service across multiple seatings, a larger or more heavy-duty unit may be worth considering.

If you are unsure whether this grill is the right fit for your extraction setup, service volume, or concept, the team is happy to talk it through before you commit.

The Kasai Medium Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay-lined body within a stainless steel frame, it is intended for professional restaurant kitchens serving Japanese BBQ dishes — yakitori, kushiyaki, or any skewer-based service — as well as finishing work on proteins cooked sous vide or at lower temperatures.

The clay lining is central to how this grill performs in service. It retains and reflects heat back into the cooking zone, which means the charcoal burns longer and more efficiently than in a conventional metal grill. In practice, this reduces how often the charcoal needs topping up during a busy session, and the concentrated heat allows the high surface temperatures needed to caramelise and sear without imparting off-flavours from the fuel. It is a grill that rewards operators who understand charcoal cookery and want repeatable results.

Key practical features include:

• Six stainless-handled skewers included, fitting directly into the integrated rack frame
• 360-degree skewer rotation without lifting from the grill, supporting even cooking and faster throughput
• Clay construction optimises heat retention and extends charcoal burn time
• Stainless steel outer body supports kitchen hygiene standards and durability in daily use
• Compact enough to position on a pass, counter, or dedicated charcoal cooking station

Because this is a charcoal appliance, ventilation is a serious consideration. It must be used beneath a suitable extraction canopy rated for solid-fuel cooking — standard gas or electric extraction canopies are not always certified for charcoal. Operators should confirm their canopy rating with their ventilation supplier before installation. The grill is a freestanding counter-top unit and does not require any electrical or gas connection, but it does need a stable, heat-resistant surface and clear access for ash management. At 14.2kg it is manageable for two people to position.

This model is well suited to restaurants with a defined skewer or yakitori menu, food operations at events or supper clubs, and kitchens looking to add a live-fire element to the pass. It is sized for small-to-medium covers rather than high-volume continuous service — kitchens with significantly larger throughput or a broader charcoal menu may find a larger or more output-focused model is a better match.

If you are weighing this up against the demands of your menu and service volume, the team are happy to talk through whether this model is the right fit.

The Kasai Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK for professional restaurant use. Built from stainless steel and incorporating a natural clay lining, it is intended for operators who want to bring authentic Japanese robata-style charcoal cookery to their kitchen or dining space — whether as part of a live cooking station or a back-of-house grill setup.

The clay construction is central to how this grill performs. Rather than simply containing heat, the material reflects it back into the cooking zone, which means charcoal burns more efficiently and for longer than it would in a conventional metal grill. In practical terms, this reduces how often fuel needs to be topped up or replaced during service — useful when demand is continuous and kitchen teams have little time to manage the fire. The grill reaches the high temperatures needed to sear proteins quickly and develop colour without imparting unwanted flavours from the grill itself.

The skewer edition comes with twelve stainless steel-handled skewers that sit across the grill frame and rotate through 360 degrees without lifting. This makes it straightforward to cook evenly across both sides of the food — spiedini, yakitori, vegetable skewers and similar preparations — without the interruption of manual turning. Key operational points include:

• Full 360-degree skewer rotation directly in the frame — no need to remove and flip
• Clay lining retains heat effectively, reducing charcoal consumption during service
• Stainless steel construction throughout the outer body for durability and cleaning
• Suited to grilling meat, fish, vegetables and finishing sous vide-cooked proteins
• Twelve skewers included as standard, ready for immediate use

This grill is a charcoal-burning unit, so ventilation is a non-negotiable installation consideration. It must be positioned beneath an appropriate extraction canopy that meets local Building Regulations and environmental health requirements — solid-fuel cooking appliances carry specific ventilation obligations that differ from gas or electric equipment. The grill has no mains connections, but its 18kg weight and 764mm width mean it needs a stable, heat-resistant surface with adequate clearance around the sides and rear. It is not suited to enclosed or poorly ventilated spaces.

This model is well suited to restaurant operations running yakitori menus, Japanese BBQ concepts, or any format where charcoal cooking is a visible part of the offer. It can comfortably service eight to twelve covers depending on the dishes being prepared. Operators running higher volumes or requiring continuous throughput across a full service may want to consider a larger or multi-unit setup — it is worth discussing your service model before committing to a single unit configuration.

If you are unsure whether this grill fits your kitchen layout, extraction setup, or service volume, our team is happy to talk it through with you before you place an order.

The Kasai Extra Long Konro is a charcoal grill designed and built in the UK, drawing on the traditional Japanese konro and hibachi format. At just under a metre wide, it is one of the larger bench-top charcoal grills available in this style, and the skewer edition includes a rack and twelve stainless-handled skewers to support continuous yakitori-style cooking. The construction uses a natural clay lining rather than bare stainless throughout, which is central to how the unit performs.

In a commercial setting, the clay lining makes a practical difference. It retains and reflects heat back towards the fuel and food rather than dissipating it, which means charcoal burns more efficiently and for longer before needing to be replenished. During a busy service, this translates to fewer interruptions to re-fuel and more consistent cooking temperatures across the grate. The grill is capable of reaching the high searing temperatures required for direct charcoal cookery, which helps lock in natural flavours without the unit itself imparting unwanted aromas — an important consideration when cooking delicate fish or marinated meats.

The skewer rack allows food to be rotated a full 360 degrees without lifting items off the grill, which keeps service flowing and reduces the risk of losing product. It suits a range of ingredients — meat, fish, vegetables, and cheese all work well. Some operators also use this format to finish sous vide-cooked proteins with charcoal-kissed colour and aroma.

• Efficient charcoal consumption due to heat-retaining clay construction
• Consistent high-heat output suited to live-fire service stations
• Full 360-degree skewer rotation without removing food from the heat
• Versatile across meat, fish, vegetables, and finishing applications
• Stainless steel finish is practical for professional kitchen environments

At just under 30kg, the unit is substantial. It sits on a bench or pass and will need a stable, heat-resistant surface. There is no gas or electrical connection — this is a pure charcoal grill, so ventilation and extraction arrangements need to be appropriate for open-flame cooking. Operators should confirm with their kitchen manager or health and safety advisor that charcoal use is permitted in the space and that extraction is adequate. The grill is not designed for enclosed or poorly ventilated areas.

This model suits restaurants running a dedicated yakitori, robata, or live-fire section where the grill is in continuous use during service. The extra-long format is well suited to venues cooking for eight to ten covers simultaneously. Smaller operations or those needing occasional use rather than high-throughput service may find a more compact konro format more practical, while sites running very high volumes may want to consider a wider or multi-unit setup.

If you are planning a live-fire station or are unsure whether this format suits your service style and kitchen layout, the team is happy to talk it through before you order.