Parry Commercial Grills

The Parry CAS is an electric countertop grill that uses a top-mounted infrared element to deliver direct, downward heat onto food. It is designed primarily for toasting sandwiches, melting cheese, and finishing small pizzas, and comes supplied with both a toast rack and a grill pan, so it is ready to handle different food types straight out of the box without additional accessories.

Infrared elements reach working temperature quickly and produce intense, focused heat. That characteristic makes the CAS well suited to lighter service environments where a steady flow of toasted and grilled items needs to be turned around promptly without the warm-up delays associated with conventional elements. The built-in electronic timer helps operators maintain consistent cook times across a shift, which is particularly useful when attention is divided during a busy lunchtime service.

• Infrared element heats rapidly for consistent, direct heat delivery
• Electronic timer supports repeatable cook times throughout service
• Removable crumb tray keeps the unit clean and debris contained
• Toast rack and grill pan included for immediate operational flexibility
• Compact countertop footprint suits kitchens where worktop space is limited

It is worth being clear about where this unit sits in the range. The CAS handles toasting and light grilling reliably, but it is not built for broiling larger protein cuts or sustaining high-volume continuous output. Cafés, sandwich bars, pub kitchens, and smaller restaurant operations are the environments where it performs well. Sites that need to run heavier portions, larger grill areas, or significantly higher throughput would be better served by a full salamander grill further up the range.

If you are unsure whether this unit is the right fit for your menu or service volume, we are happy to have that conversation before you commit to a purchase.

The Parry 1872 is an electric salamander grill built for everyday commercial kitchen use. It operates via solid heating elements that deliver even heat across the grill surface, and it can be wall mounted or positioned on a counter — giving operators the flexibility to work around an existing kitchen layout without a major refit.

Salamander grills earn their place in a working kitchen through versatility. Finishing dishes, glazing, browning gratin toppings, toasting bread, and holding plated food at temperature through a busy service are all well within the 1872's capabilities. The solid elements reach working temperature quickly, which matters when service demand picks up without warning. Even heat distribution across the grill base means food finishes consistently without constant repositioning, and the stainless steel construction stands up well to daily use and straightforward cleaning at the end of service.

Practical advantages for operators include:

• Quick element heat-up reduces waiting time at the start of service
• Even heat spread supports consistent finishing across the full grill surface
• Wall or counter mounting options to suit different kitchen configurations
• Stainless steel construction for durability and ease of daily cleaning
• Supplied with a grill pan and toasting rack as standard

Installation requires a suitable electrical supply and adequate clearance above and around the unit for safe heat dissipation — particularly worth planning carefully if wall mounting in a tighter space. As with any overhead grill, good kitchen ventilation is recommended to manage heat and fumes during service.

The 1872 is well suited to smaller commercial kitchens, cafés, pub kitchens, and independent restaurant operations where a reliable finishing grill is needed without the footprint of a larger overhead broiler. Sites running very high throughput, or keeping a salamander in near-continuous use throughout a long service, may find it worth considering whether a higher-output model would be a better long-term fit for their volume.

If you are unsure whether this unit matches your kitchen setup or service demands, the team is happy to talk it through with you before you commit.

The Parry US9 is a counter-mounted gas salamander grill built for commercial kitchens that need reliable overhead heat throughout service. It runs on natural gas with piezo ignition, includes an automatic flame failure device, and offers variable temperature control — giving kitchen teams consistent, repeatable results across a range of finishing tasks.

In a working kitchen, a salamander earns its place during service rather than as a standalone cooking station. The US9 handles the finishing work that keeps plates moving: melting cheese, caramelising toppings, crisping skin, browning sauces and gratin work. Variable heat control means it can be dialled back for delicate finishing or pushed harder when the pass is under pressure. The reversible branding plate, included as standard, adds a useful layer of versatility without requiring additional equipment.

Practical day-to-day advantages include:

• Piezo ignition for reliable, tool-free lighting at the start of every service
• Automatic flame failure device for safe operation in a busy environment
• Variable temperature control for consistent results across different dishes and finishes
• Reversible branding plate included as standard, broadening cooking capability
• Stainless steel construction for durability and straightforward daily cleaning

As a counter-mounted unit, the US9 needs a stable, heat-resistant surface at a practical working height, with sufficient clearance above and around it for safe use. It connects via a half-inch BSP gas fitting, and your installer will need to confirm supply pressure and connection route before commissioning. Installation must be carried out by a Gas Safe registered engineer.

The US9 is well suited to smaller catering operations — cafés, bistros, pub kitchens, and compact restaurant kitchens — where a dependable finishing station is needed without the footprint of a larger overhead grill. Sites running higher volumes or requiring continuous finishing output across extended service periods may find a heavier-duty model with greater burner output a better fit.

If you'd like to talk through whether the US9 suits your kitchen layout and gas supply, the team is happy to help you work it out before you commit.

The Parry UGC8 is a freestanding gas chargrill supplied complete with its own stand, making it a self-contained unit that can be dropped into a cooking line without additional fabrication or support structure. It runs on four shielded gas burners that generate the combination of radiant and conductive heat required to produce genuine charred markings and the smoke-influenced flavour that defines real chargrilling — results that a contact grill or flat griddle simply cannot replicate.

In a working kitchen, the shielded burner design earns its keep over the course of a sustained service. Unlike lava-rock chargrills, there is no porous material to saturate with fat and trigger flare-ups, which means more consistent heat across the cooking surface and fewer interruptions during a busy shift. The adjustable grill height gives the cook practical control over intensity — useful when moving between thicker cuts, delicate fish, or poultry during the same service period. The cooking area suits a mid-sized operation well, with enough capacity to maintain a steady flow of covers without demanding more floor space than the kitchen can reasonably give.

The main operational advantages are worth setting out plainly:

• Shielded burners maintain consistent output without the flare-up risk of lava-rock designs
• Adjustable grill height gives genuine cooking control across different proteins and cuts
• Press-button ignition reduces start-of-service setup time
• Lava-rock-free construction simplifies end-of-service cleaning considerably
• Included stand delivers a practical working height straight from installation

As a gas appliance, the UGC8 must be installed by a Gas Safe registered engineer — a BSP connection is included with the unit. Before installation, confirm that your extraction canopy provides adequate coverage for the volume of chargrilling you intend to run; this is particularly worth reviewing if the unit is being added to an existing line rather than specified into a new kitchen build. Allow appropriate clearance around the unit in line with your kitchen's ventilation requirements.

The UGC8 is well suited to restaurants, pub kitchens, and catering operations where chargrilling forms a regular part of the menu rather than an occasional item. It sits comfortably in the mid-range of commercial chargrills and is a practical choice for moderate-volume service. Sites running significantly higher covers, or those needing a wider cooking surface to manage peak throughput, would be better served by a heavier-duty model.

If you'd like to talk through whether the UGC8 is the right fit for your service volume or kitchen layout, the team is happy to help before you make a decision.

The Parry PGC6 is a gas-fired commercial chargrill that uses lava rock as its primary heat medium. Lava rock absorbs heat from the burners and radiates it evenly across the cooking surface, producing the consistent high temperatures needed to properly mark and flavour proteins, fish, and vegetables. It is a straightforward, purpose-built unit — no unnecessary complexity, just reliable chargrilling performance through daily service.

The two independent cooking zones are the most operationally significant feature on this model. Running different heat levels simultaneously means a chef can hold cooked product on one side while finishing new portions on the other, or manage different proteins with different cooking requirements without interrupting the flow of service. Piezo ignition keeps lighting quick and consistent, and the flame failure device provides an important layer of safety during a busy shift.

In practice, the PGC6 offers several clear operational advantages:

• Two independent burner zones allow simultaneous heat management without cross-interference
• Lava rock radiant heat delivers authentic chargrill flavour and reliable grill marking
• Table or stand mounting options give flexibility to suit different kitchen layouts
• Removable crumb tray simplifies daily clean-down and reduces grease build-up between services
• Flame failure device supports safe operation in high-tempo kitchen environments

Gas chargrills generate significant smoke and grease-laden vapour during cooking. Adequate overhead extraction is a prerequisite — not an optional extra. A properly sized canopy and filtration system must be in place before the unit goes into service. The chargrill also requires appropriate clearance from adjacent equipment and wall surfaces. If your kitchen has not previously operated a gas chargrill, it is worth assessing your ventilation capacity before placing an order.

The PGC6 is well suited to mid-volume operations where chargrilling appears regularly on the menu — restaurants, pub kitchens, hotel restaurants, and similar sites running grilled dishes across lunch and evening service. For very high-volume sites where a chargrill is in near-constant use throughout the day, a unit with a larger cooking surface is likely to be a better fit. Equally, for kitchens where chargrilling is only occasional, a smaller or more versatile piece of equipment may serve better.

If you are unsure whether this model suits your service volume or kitchen setup, the team is happy to talk it through before you decide.

The Parry 7073 is a gas-fired salamander grill built for everyday commercial kitchen use. It generates intense overhead radiant heat, making it well suited to the finishing, glazing, browning, and grilling tasks that run continuously through a professional service — from grilling fish and finishing steaks to toasting and melting. Stainless steel construction throughout supports hygiene compliance and keeps cleaning straightforward.

In practice, a salamander sits at or near the pass and rarely gets a break during service. The 7073 handles that routine reliably. Piezo ignition makes lighting quick at the start of a shift, and the automatic flame failure device cuts the gas supply if the flame goes out unexpectedly — a standard but important safety provision on any commercial gas appliance. A branding plate is included as standard, which is useful for operations where consistent grill marks across covers matter.

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

• Piezo ignition for quick, straightforward lighting at the start of service
• Automatic flame failure device for safe operation in a busy kitchen environment
• Stainless steel construction supports hygiene compliance and ease of cleaning
• Branding plate included as standard — no additional purchase needed
• Self or stand mounting options to suit different bench and wall configurations

The 7073 connects via a standard half-inch BSP gas connection. As with any gas appliance, installation must be carried out by a Gas Safe registered engineer. Before finalising placement, it is worth confirming with your installer that your extraction canopy has sufficient capacity for the additional heat load, and that you have adequate clearance for the chosen mounting arrangement — whether wall-mounted or on a stand.

This model is a practical choice for restaurants, pub kitchens, cafés, and similar operations running a moderate number of covers where a reliable, no-frills gas salamander is needed to keep the pass moving. It is a dependable everyday unit rather than a high-output production grill. For kitchens running significantly higher throughput or continuous multi-section service, a heavier-duty model with greater output capacity may be worth considering.

If you would like to talk through whether this salamander suits your kitchen layout and service demands before ordering, our team are happy to help you work it through.

The Parry 7072 is a gas-fired overhead salamander grill designed for commercial kitchen use. It generates intense radiant heat from above, making it well suited to finishing proteins, browning gratins, glazing sauces, toasting, and adding colour to plated dishes during service. A branding plate is included as standard, giving chefs a useful presentation option without requiring additional equipment. The unit lights via piezo ignition and is fitted with an automatic flame failure device, which cuts the gas supply if the flame is lost — a standard safety requirement for commercial gas appliances in the UK.

On a busy grill section, a salamander earns its place quickly. This unit handles the repetitive demands of a working service well — finishing plates to order, holding colour on grilled fish or meat, and browning toppings consistently across a full cover run. The stainless steel construction is practical to clean between services and holds up to daily commercial use without issue.

Practical advantages operators commonly value in this unit:

• Rapid overhead radiant heat for fast finishing and browning during service
• Branding plate included as standard for presentation flexibility
• Piezo ignition for reliable, straightforward lighting at the start of service
• Automatic flame failure device meeting UK commercial gas safety requirements
• Bench-mount or stand-mount configuration to suit available kitchen space

Installation requires a gas connection at 1/2 BSP and must be carried out by a Gas Safe registered engineer. The unit needs to sit within a properly ventilated section of the kitchen — typically beneath or adjacent to a canopy extraction system. Whether you bench-mount or stand-mount, it is worth confirming the chosen arrangement works with your extraction layout and bench run before ordering.

The Parry 7072 is a practical, dependable choice for restaurants, pub kitchens, bistros, and similar operations running a mid-volume grill section. It suits kitchens that need a reliable finishing grill without the footprint or cost of a larger, heavier-duty unit. Sites running high covers or a predominantly grill-led menu may find a higher-output model better matched to the demand placed on that station.

If you would like to talk through whether this model suits your kitchen layout and service volume before committing, we are happy to help.