Synergy Grill

The Synergy CharGo STCGO900 is a gas-fired chargrill and oven combination unit, designed to extend what a single piece of equipment can deliver on a busy service line. Rather than operating as two separate appliances, the CharGo integrates chargrill cooking above with an oven cavity below, allowing operators to move food between intense radiant heat and a more controlled cooking environment without leaving the station. The unit comes supplied with two lids, slow cook shelves, and a garnish rail, giving a reasonably complete setup out of the box.

In operation, the CharGo is built around Synergy Grill's established burner technology, which burns fuel more completely and generates less flare-up than a conventional open-flame chargrill. This translates to genuine fuel savings over a shift — Synergy quote significant efficiency gains compared to standard chargrills, and the oven element of the unit can further reduce cooking times by finishing product that has been sealed on the grill surface. The SMART controller brings the unit up to temperature quickly at start of service and then holds at a set temperature, which helps with consistency across a long lunch or dinner service. Temperature adjustment is available in 1°C increments, which gives the kitchen team precise control over cooking zones.

The two-zone heat configuration means the grill surface can be managed at different intensities simultaneously — useful when cooking proteins and vegetables alongside each other, or when holding one zone lower during quieter periods to save fuel. The oven cavity opens up the menu considerably: joints, whole birds, ribs, bread, pizza, and smoked preparations are all documented uses of this format.

• Genuine reduction in running costs compared to a conventional chargrill setup
• Consistent temperature holding reduces reliance on chef attention during service
• Oven cavity allows finishing and slow cooking without occupying a separate appliance
• Smoke and char flavour profile retained despite cleaner combustion
• Menu flexibility across grilled, roasted, smoked, and slow-cooked items

The unit runs on natural gas and can be converted to LPG on site, which gives some flexibility for locations without mains gas. At 185kg, this is a substantial piece of kit — installation planning should account for floor loading, adequate service access for the burner assembly, and appropriate extraction overhead. Commercial extraction designed for heavy chargrilling will be required; this is not a unit that can be installed beneath a standard canopy without proper assessment. Width of just over 900mm means it fits a standard single-bay section, but depth and height should be checked against the space available and any pass or overhead shelf arrangements.

The CharGo STCGO900 is well suited to restaurant kitchens where chargrilled food makes up a meaningful proportion of the menu and where the operator wants to reduce the number of appliances needed to deliver that menu. It performs best in sites with consistent, moderate-to-high throughput rather than very high-volume operations where two separate dedicated units might be more practical. For kitchens with lighter chargrilling requirements, a standard single-function chargrill would be a simpler and more cost-effective choice; for very high-volume sites, a larger or multi-unit configuration may be worth considering.

If you're working through how this unit would fit your kitchen layout, fuel supply, or extraction setup, we're happy to talk it through before you commit to an order.

The Synergy Grill CGO600E is a 600mm electric chargrill oven that produces genuine char marks and BBQ-style flavour through a patented heat bed system rather than conventional radiant or contact grilling. As fat renders from the food, the high-temperature metal plate heat bed atomises it rather than collecting it — eliminating the need for a fat tray and generating the kind of flavour and finish more commonly associated with solid fuel or gas chargrills.

In a busy kitchen, the CGO600E is built to hold consistent grill temperatures through repeated loading. The control system is designed to draw power only when recovery is needed rather than running continuously at full draw, which helps manage electricity consumption across a full service without requiring manual adjustment from the team. The digital temperature display gives chefs clear visibility at all times, and the slow cook shelf extends the unit's usefulness beyond direct grilling.

From an operational standpoint, the fat atomisation approach offers some meaningful day-to-day advantages:

• No fat tray to manage, empty, or clean during or after service
• Water vapour reabsorbed into food during cooking supports moisture retention and yield
• Consistent char and flavour profile without dependence on gas supply
• Slow cook shelf adds menu flexibility beyond the grill surface
• Stainless steel construction keeps cleaning straightforward

At 132kg, the CGO600E requires a solid, level surface capable of bearing significant weight. Being electric removes the need for a gas connection, but the power draw is substantial — it is important to confirm your electrical supply is appropriately rated before ordering. Despite the absence of gas, this is a high-heat cooking unit and it must be installed beneath a suitable canopy extraction system. Allow adequate clearance around the unit and factor in the 835mm depth when planning positioning.

The CGO600E is well suited to restaurants, hotel kitchens, and event catering operations where chargrill output and flavour quality matter, and where either a gas supply is unavailable or fat disposal is a practical concern. For sites running continuous high-volume covers throughout service, it is worth considering whether a higher-capacity configuration would better match throughput demands.

If you would like to talk through whether this unit suits your kitchen's layout, electrical supply, or service volumes, our team is glad to help you work through it before you make a decision.

The Synergy Grill CharGo STCGO600 is a natural gas chargrill and oven combination unit, built around the idea that chargrilling and oven-finishing should be possible within a single piece of equipment. It includes a slow cook shelf and garnish rail, making it a self-contained cooking station for kitchens where worktop and floor space are at a premium. The unit runs on natural gas and can be converted to LPG on site, which gives some flexibility depending on your supply.

In service, the STCGO600 earns its place through a combination of genuine chargrill output and the ability to finish, slow cook, or hold product in the integrated oven below. The SMART control system brings the grill up to temperature quickly via an automatic rapid heat-up stage before settling to your set temperature, which reduces the time operators spend waiting for the unit to be service-ready. Temperature control is handled in 1°C increments via tactile buttons, giving chefs precise, repeatable settings across different menu items. The chargrill produces the high-heat, smoky flavour profile you would expect from a quality gas chargrill, while the oven beneath extends your menu range to whole joints, whole chickens, ribs, vegetables, and pizza without the need for a separate unit.

From an operational standpoint, the energy efficiency case is worth noting. Synergy Grill technology is designed to use significantly less gas than a conventional chargrill running at equivalent output, and the CharGo format takes that further still. For kitchens with high fuel costs, this is a meaningful running-cost consideration rather than a marketing claim.

• Reduces pre-service heat-up time through automated rapid start
• Extends menu range without adding floor space
• Precise temperature control supports consistent cooking across covers
• Oven capability reduces dependence on separate finishing equipment
• Lower gas consumption compared to conventional chargrill formats

At 143kg and with a footprint that requires adequate rear and side clearance for ventilation, this is not a unit to position without planning. Natural gas connection will require a Gas Safe registered engineer, and the kitchen ventilation canopy above the unit must be sized to handle the heat and combustion output of a high-temperature gas chargrill. It is worth confirming extract capacity before installation.

The STCGO600 is well suited to pub kitchens, grill restaurants, hotel operations, and any site where chargrilled product is a regular part of the menu and the team wants to consolidate equipment. It will handle a broad cover range in the right service environment. For very high-volume operations running chargrill continuously across long services, it is worth discussing whether a higher-capacity configuration would be more appropriate for your throughput.

If you would like to talk through whether this unit is the right fit for your kitchen setup, our team is happy to work through the detail with you before you commit.

The Synergy Grill CGO900DUALE is a commercial electric chargrill oven built around a patented fat-atomising system. Rather than allowing fat drippings to collect in a tray beneath the grill, the unit operates at temperatures high enough to atomise fat as it falls. This removes the fat tray from the equation entirely, which has a meaningful impact on post-service cleaning time and on the fire risk associated with accumulated fat. The single-lid design encloses the cooking chamber during operation, while the half-open grill configuration gives operators the flexibility to work across different cook styles on the same unit. A slow-cook shelf and garnish rail extend its usefulness beyond straightforward chargrilling.

In a busy kitchen environment, temperature recovery after loading is one of the more telling measures of a grill's suitability for continuous service. This unit is designed to recover quickly, and its demand-led power draw means it is not pulling full load throughout every quiet period — which contributes to more manageable energy costs over the course of a service. The enclosed lid also plays a practical role in moisture retention: water vapour released during cooking is partially reabsorbed rather than lost, which tends to improve yield on proteins and produces results that hold well during a busy pass.

Key operational advantages for kitchen teams include:

• No fat tray to empty or clean — fat is atomised during cooking
• Demand-led power draw helps manage energy costs across a full service
• Enclosed lid supports moisture retention and better protein yield
• Slow-cook shelf and garnish rail add menu flexibility without extra equipment
• Digital controls allow consistent temperature setting across service periods

At 205kg this is a substantial piece of equipment, and placement planning should begin early in any kitchen fit-out or refurbishment. Being electric, there is no gas supply requirement, which simplifies fuel logistics — but the power draw is significant and must be assessed against your site's available electrical capacity before installation. This is not a unit that connects to a standard socket, and a qualified electrician should be engaged from the outset. Ventilation is equally important: chargrilling generates significant fumes and vapour, and your extraction canopy will need to be rated appropriately for the output this unit produces.

This model is well suited to mid-to-high volume operations where chargrilling is a regular and prominent part of the menu — steakhouses, hotel kitchens, pub restaurants, and contract catering environments are all typical placements. The combination of the slow-cook shelf and half-open grill configuration also makes it a practical choice for kitchens looking to consolidate cooking methods into a single footprint. For sites running continuous grill service at very high volume across multiple sections, a dual-unit configuration or a heavier-duty alternative may be worth exploring.

If you would like to talk through the electrical requirements, extraction considerations, or whether this unit is the right fit for your service volumes and kitchen layout, the team is glad to work through the detail with you.

The Synergy Grill ST1500 Trilogy is a wide-format natural gas contact grill built around Synergy's patented fat-atomising system. Rather than collecting rendered fat in a tray, the grill operates at high temperatures that atomise fat as it drips onto a robust metal heat bed. The water vapour released during this process is reabsorbed into the food as it cooks, contributing to improved moisture retention and a pronounced char-grilled flavour without the need for additional interventions from the kitchen team.

In a busy service environment, the ST1500's 1535mm cooking width gives a large working area capable of handling volume across multiple covers simultaneously. The SMART control system addresses one of the more common operational frustrations with heavy-duty grills — slow heat-up — by placing the grill into a rapid heat stage for the first 30 minutes before automatically settling at the desired cooking temperature. This means less waiting at the start of service and more consistent cooking conditions across the shift. The tactile push-button controls and digital display allow brigade members to adjust power levels without breaking stride.

From a day-to-day operational standpoint, the removal of a fat tray is a meaningful change for busy kitchens:

• No fat tray to empty, clean, or dispose of between services
• Reduced risk of fat fire incidents associated with tray overflow
• Cleaner pass and grill station throughout service
• Garnish rail and slow cook shelf extend the unit's versatility beyond direct grilling
• Digital display gives clear, repeatable temperature control for consistent results

At 180kg, the ST1500 is a substantial piece of equipment and will require appropriate floor loading, a stable level surface, and a correctly sized natural gas supply with a suitably rated flexible connector. Ventilation provision should be assessed prior to installation — a unit of this cooking capacity will generate significant heat output and will typically require installation beneath a commercial extraction canopy. The depth of 705mm means it will occupy a considerable portion of a standard run of countertop, so kitchen layout and service flow should be planned accordingly. This is a floor-standing or countertop unit depending on your installation arrangement, and at this size it is best suited to kitchens with a dedicated grill station rather than a general-purpose cooking line.

The ST1500 is well suited to high-volume operations such as steakhouses, hotel restaurants, pub kitchens, and contract catering sites where grilling forms a significant part of the menu and throughput across service is consistently high. For smaller operations or sites where grilling is secondary to other cooking methods, a narrower model within the Synergy range may represent a more proportionate investment. Equally, for sites with multiple grill stations or an exceptionally high volume requirement, it is worth discussing whether a different configuration better meets the demand.

If you are unsure whether the ST1500 is the right fit for your kitchen layout, gas supply, or service volume, our team is happy to talk it through before you commit.

The Synergy Grill ST900E is a 900mm wide electric chargrill that uses Synergy's patented fat-atomising technology as its central operating principle. Rather than allowing rendered fat to collect in a tray beneath the cooking surface, the unit operates at temperatures high enough to atomise fat as it drips from the food. The water vapour produced during cooking is reabsorbed back into the food rather than escaping as steam, which has a measurable effect on moisture retention and yield consistency. Digital push-button controls allow chefs to monitor and adjust power levels during service, and a garnish rail and slow-cook shelf extend the working area immediately around the grill.

In service, the ST900E performs well across sustained periods of high-volume grilling. The heat bed maintains even cooking conditions across the full 900mm width, which supports consistent throughput when multiple covers are running. Recovery between orders is reliable, and the absence of a fat tray removes one of the more time-consuming end-of-service cleaning tasks. For kitchens where chargrilling is central to the menu — steakhouses, gastro pubs, hotel restaurants — this is a proven piece of equipment with a clear operational logic.

The practical advantages operators notice in day-to-day use include:

• No fat tray to empty, clean, or manage during or after service
• Fat atomisation supports moisture retention, benefiting yield and plate consistency
• Digital controls give clear power visibility throughout service
• Stainless steel construction throughout aids durability and hygiene compliance
• Garnish rail and slow-cook shelf provide usable space directly adjacent to the cooking surface

At 149kg, the ST900E requires a solid, level surface capable of bearing its weight. The footprint of 905mm wide by 835mm deep needs to be accounted for in the kitchen layout, along with adequate clearance above and around the unit for ventilation. As an electric model, it requires a hardwired electrical supply — the supply specification should be confirmed with a qualified electrician before installation. It is also worth verifying that your canopy extraction system has sufficient capacity for a high-temperature chargrill operating at this output level. This unit is not designed for domestic use.

The ST900E is well suited to mid- to high-volume kitchens where chargrilling is a significant part of the menu and where the 900mm cooking width will be consistently used. Smaller or lower-volume operations may find a narrower model from the same range more appropriate. For very high-volume sites or multi-station setups, it is worth discussing whether a larger or duplicated configuration better fits the demand.

If you want to talk through how this unit fits your kitchen layout, service volumes, or electrical supply before ordering, the team is glad to help.

The Synergy CharGo STCGO1300 is a gas-fired chargrill and oven combination unit designed for commercial kitchens that need to do more with a single piece of equipment. It combines the direct-heat, high-temperature searing of a chargrill with the controlled environment of an oven, along with a slow cook shelf, making it possible to handle a much wider range of dishes from a single station. It runs on natural gas and can be converted to LPG on site.

The unit operates across three variable heat zones, which allows the kitchen to run different products simultaneously at different temperatures — useful during a busy service when the grill is handling steaks at one end while bread or vegetables finish at the other. The SMART control technology moves the unit through a rapid heat-up stage before automatically settling at the set cooking temperature, reducing the time between switching on and being ready to cook. Temperature adjustment is available in 1°C increments, giving chefs precise control during service.

In practical terms, the combination of chargrill, oven cavity, and slow cook shelf opens up menu options that a standard flat chargrill cannot support — whole joints, whole chickens, ribs, pizza, and smoked dishes are all achievable. Key operational advantages include:

• Three independent heat zones allow simultaneous cooking of different menu items
• Oven cavity extends menu range beyond what a chargrill alone can manage
• Slow cook shelf adds a further cooking mode without additional equipment footprint
• SMART heat-up control reduces warm-up time at the start of service
• Reported energy savings compared to conventional chargrills, helping manage running costs

At just over 1300mm wide, this unit requires a meaningful run of cooking line. It will need a suitable gas supply with correct pressure for the fuel type in use, and as with any high-temperature chargrill, proper overhead extraction is essential — both for ventilation regulations and comfortable working conditions. The stainless steel construction is well suited to the demands of a commercial kitchen environment. Installation should be carried out by a Gas Safe registered engineer, and the site should be assessed for extraction capacity before ordering.

This unit is best suited to kitchens with a broad menu that demands versatility from a single cooking station — gastropubs, hotel kitchens, and busy restaurants where the ability to chargrill, roast, and slow cook from one piece of equipment represents a genuine operational advantage. For smaller operations with more limited menu requirements, a compact single-zone chargrill may be a more proportionate choice. For very high-volume sites running continuous covers across a wide menu, it is worth discussing whether a heavier-duty configuration better matches throughput demands.

If you are weighing up whether this unit suits your kitchen layout, fuel supply, and extraction setup, our team is happy to talk through the practical details before you commit.

The Synergy Grill ST600E is a 600mm electric chargrill built around Synergy's patented fat-atomising technology. Where a conventional electric chargrill collects dripped fat in a tray beneath the cooking bed, the ST600E operates at temperatures high enough to atomise fat as it falls. There is no fat tray. The resulting water vapour is redirected back into the food during cooking, which supports both flavour retention and food yield. The unit includes digital push-button controls with a power level display, a garnish rail, and a slow cook shelf.

In sustained service, the high-temperature cooking bed delivers consistent branding across proteins and handles the recovery demands of regular covers without a lengthy reheat cycle between batches. The absence of a fat tray reduces cleaning interruptions during service, and the digital controls allow temperature adjustment on the fly without disrupting cooking in progress. The slow cook shelf adds a practical holding and finishing option beyond direct grilling.

From an operational standpoint, the ST600E addresses several recurring concerns for operators running electric chargrills:

• No fat tray to empty or clean — reduces service interruptions and waste handling
• Fat atomisation keeps the area beneath the cooking bed notably cleaner than tray-based designs
• Water vapour recirculation improves yield, with a measurable effect on portion cost over time
• Digital controls support consistent, repeatable settings across different chefs and shifts
• Slow cook shelf extends the unit's usefulness to holding and gentle finishing

Being an electric unit, the ST600E requires no gas connection, which simplifies placement in kitchens where gas infrastructure is limited or absent. At 96kg it is a substantial piece of equipment, and the installation position should account for floor loading and adequate ventilation — a canopy extraction system directly above the grill is strongly advisable given the cooking temperatures involved. The 605mm width suits a standard 600mm suite, though the 835mm depth should be factored into counter or range planning. Electrical supply specification should be confirmed with an approved installer before fitting.

This model is well suited to restaurants, hotel kitchens, and pub operations running a regular grilled menu at moderate to high covers, and particularly where gas supply is not available or practical. Operators running very high-volume grill stations with continuous cover turnover — steakhouse or burger-led concepts, for example — may find it worth discussing whether a higher-capacity configuration would better match their throughput.

If you would like to talk through how the ST600E fits your kitchen layout, menu, or service volume before committing, the team is glad to help work through the detail with you.

The Synergy Grill Trilogy ST1300 is a 1304mm wide, three-burner gas chargrill built for sustained, high-volume commercial grilling. It represents the third generation of Synergy's patented burner system, which pairs an intensely hot gas burner with a natural ceramic heat bed to produce consistent chargrilled results across a full service. Unlike conventional fixed-temperature chargrills, the ST1300 includes variable digital temperature controls, giving operators meaningful flexibility across different proteins, fat contents, and cooking styles within the same service period.

One of the most operationally significant differences from a standard chargrill is the fat-atomising process. At the temperatures the burner operates, fats and oils are vaporised rather than collected in a tray. Water vapour released during cooking is reabsorbed into the food, contributing to better yield and a genuine chargrilled flavour. For kitchens accustomed to managing conventional fat trays, the difference in cleaning time and fatty waste handling is immediately apparent.

The three heat settings give the grill genuine day-to-day versatility:

• Low setting suits griddle plate use and high-fat-content ingredients
• Medium setting provides reliable, consistent results for everyday grilling service
• High setting delivers additional searing capability where the menu demands it

The ST1300 is supplied with a garnish rail and slow cook shelf, adding useful service flexibility without requiring additional bench space.

At 155kg and over 1300mm wide, this is a substantial installation. It requires an adequate gas supply, and most sites will need a canopy extraction system appropriately rated for the grill's output. Installation must be carried out by a Gas Safe registered engineer, and it is worth confirming gas supply capacity with your installer before ordering.

The ST1300 is well suited to pub kitchens, hotel operations, and grill-focused restaurants where chargrilled food is central to the menu and throughput is consistent across service. For lighter grill menus or smaller operations, a narrower model in the Synergy range may be more appropriate. For very high-volume or multi-station sites, it is worth considering whether a wider configuration would better serve the workflow.

If you would like to talk through how the Trilogy ST1300 would work within your kitchen setup, the team is happy to help you think through the detail before you commit.

The Synergy Grill ST600 Trilogy is a 600mm single-burner gas chargrill built around Synergy's patented burner and natural ceramic heat bed system. Rather than heating a conventional grate and collecting rendered fat in a drip tray, the system operates at a significantly higher temperature, atomising fat as it renders from the food. The Trilogy is the third generation of Synergy's chargrill range and introduces variable temperature control — a step on from the fixed-temperature models that preceded it — giving operators genuine flexibility over cooking conditions across different cuts and service demands.

In a busy kitchen, that temperature variability has real practical value. The lower setting suits griddle plate work and high-fat cuts where a gentler approach is needed; the mid setting covers everyday chargrilling and holds consistent results across service; and the high setting allows additional searing when required. Because fat is atomised rather than collected, water vapour released during cooking is reabsorbed into the food, which tends to improve moisture retention and yield. Operators generally report noticeably juicier results and strong charred markings compared with conventional chargrill output.

From a day-to-day operations standpoint, the absence of a fat collection tray is one of the most significant practical differences:

• No fat tray to clean, handle, or dispose of at the end of service
• Digital controls allow consistent, repeatable temperature settings across the team
• Garnish rail and slow cook shelf extend usefulness during service without additional equipment
• Lower gas consumption compared with conventional chargrills producing similar output
• Stainless steel construction supports the cleaning standards expected in commercial kitchens

The unit runs on gas and weighs 80kg, so installation positioning should be planned carefully — repositioning after installation is not straightforward. Adequate extraction above the unit is essential, as it is with any gas chargrill. Chefs unfamiliar with the Synergy system will benefit from a short period of familiarisation with the ceramic heat bed; it performs differently to a conventional grate and getting the best from it takes a modest adjustment period.

The ST600 Trilogy is well suited to restaurants, hotels, and contract catering operations where chargrilled dishes feature regularly on the menu and throughput justifies a dedicated unit. For lighter or occasional use, a smaller or lower-output model may represent better value. For very high-volume sites running extended covers or a large brigade, a wider unit may be worth considering instead.

If you'd like to talk through how the ST600 would fit your kitchen setup or service volume before making a decision, the team is happy to help.

The Synergy Grill Trilogy ST900 is a 900mm wide gas chargrill built around a patented burner and natural ceramic heat bed system. Where conventional chargrills rely on a fat tray beneath the cooking surface, the ST900 operates at temperatures high enough to atomise fat as it drips from the food. This removes the fat tray from the equation entirely and returns moisture and flavour back into the food during cooking rather than burning it off below.

In service, the Trilogy range stands apart from fixed-temperature chargrills through its three-position heat control. The low setting suits the included griddle plate and higher-fat proteins that benefit from a more measured approach. The medium setting handles the bulk of everyday service — consistent results across beef, chicken, fish, and vegetables without constant adjustment. The high setting delivers additional searing capacity when throughput demands it, particularly useful during busy covers when finishing speed is critical. The ceramic heat bed retains and distributes heat evenly across the cooking surface, which helps maintain consistent output and reduces temperature drop between covers.

• Three-position heat control adapts to different proteins and service demands
• Patented fat-atomising burner system eliminates the fat tray and its cleaning burden
• Natural ceramic heat bed retains and distributes heat evenly across the cooking surface
• Moisture recirculation during cooking supports flavour retention and yield
• Garnish rail and slow cook shelf included as standard

Installation requires a gas supply matched to the unit's rated input — a Gas Safe engineer should verify supply pressure and pipework capacity before the unit goes in. At 125kg, the ST900 is substantial; access routes and flooring load ratings are worth checking ahead of delivery. As with any gas chargrill of this output, adequate overhead extraction or a canopy ventilation system is essential. The unit is constructed throughout in stainless steel.

The ST900 is well suited to restaurants, pub kitchens, and catering operations where chargrilled dishes feature regularly or form a core part of the menu. The 900mm cooking width provides practical capacity for mid-volume service without overcommitting on footprint. Operations running very high continuous covers, or those needing multiple independent grill zones, may find a wider or higher-output model better matched to their demand. Equally, smaller sites with limited chargrilling requirements might be better served by a more compact unit.

If you'd like to talk through whether the ST900 is the right fit for your service volumes or want to discuss gas supply requirements before committing, the team is glad to help work through it with you.

The Synergy ST1300 is a three-burner commercial gas grill built around a patented burner system and natural ceramic heat bed. Where a conventional chargrill collects fat in a removable tray, the ST1300 operates at temperatures high enough to atomise fat as it falls, removing the tray from the equation entirely. The unit is supplied with a garnish rail and slow cook shelf, which extend usable workspace within the same footprint — useful during service when holding space is at a premium.

In a busy kitchen, the ceramic heat bed delivers consistent, intense heat across the full cooking surface with minimal cold spots. Three heat settings give chefs the control to work across different proteins and fat contents within the same service — moving between high-fat cuts, leaner red meat, and fish without losing consistency. The cooking process also draws water vapour back into food as it grills, which supports moisture retention and helps protect yield during a long, continuous service.

From a day-to-day operational standpoint, the absence of a fat tray makes a meaningful difference to end-of-service cleaning. There is no fatty residue to drain, no tray to degrease, and no disposal process to factor into the closing routine. Other practical advantages include:

• Fat atomisation eliminates fatty waste and simplifies the cleaning process
• Three heat settings support consistent results across varied menu items
• Ceramic heat bed provides even heat distribution across the cooking surface
• Garnish rail and slow cook shelf add holding capacity within the existing footprint
• Moisture retention during cooking helps protect yield across a long service

The ST1300 is a gas appliance and must be connected to a commercial gas supply by a Gas Safe registered engineer. At 155kg and over 1.3 metres wide, delivery access and final positioning need to be planned carefully — this is not a unit that can be moved easily once it is in place. Adequate overhead extraction is essential, as with any commercial grill producing sustained heat and combustion gases. The width and output make it most practical in medium to larger kitchen operations where the cooking surface will be in consistent use across each service.

This grill is well suited to operations where grilled dishes form a core part of the menu — steakhouses, pub kitchens, casual dining, and hotel restaurants where the throughput justifies the counter space and gas capacity. Smaller operations, or those with a more limited footprint, may find a single or two-burner alternative a better fit. For very high-volume sites running continuous grill passes across multiple sections, it is worth considering whether further capacity would be needed.

If you would like to talk through whether the ST1300 suits your service volumes, extraction setup, or gas supply before placing an order, we are happy to help.

The Synergy Grill CGO900DUALE is a 900mm electric chargrill oven with twin lids, digital controls, a garnish rail, and a slow cook shelf. At its core is a patented metal plate heat bed that operates at very high working temperatures. As food cooks, fat is atomised rather than collected, which means there is no fat tray to manage and no accumulation of fatty residue in the way a conventional grill produces. The twin-lid design allows the unit to work as an open chargrill or a closed oven, giving kitchen teams flexibility over what they can prepare from a single piece of equipment.

In service, the fat atomisation process has a secondary effect that operators tend to notice quickly: the water vapour released during cooking is reabsorbed into the food, which typically produces a juicier result and a more pronounced chargrilled flavour than a standard electric grill. The unit draws full power only when temperature recovery is needed, rather than maintaining a constant high draw throughout service. Over a full trading week, that demand-based cycling can contribute meaningfully to energy cost reduction — a practical consideration for any site running grill service across multiple covers.

The key operational advantages in practice:

• No fat tray to empty or clean between services
• Closed-lid mode extends the range of dishes the unit can handle
• Demand-based power cycling reduces energy draw during quieter periods
• Digital controls allow precise, repeatable temperature management
• Stainless steel construction throughout supports straightforward cleaning routines

At 221kg, this is a substantial unit and the surface or stand it rests on will need to be rated for that load. It is an electric unit, so a suitable power supply and a competent electrical installation are prerequisites — confirming supply capacity with your electrician before ordering is advisable. Extraction will be required, as with any high-heat grill. The 835mm depth means bench run-out space and rear access for cleaning should be considered during layout planning.

The CGO900DUALE suits restaurants, gastro-pubs, hotel kitchens, and steak or grill-focused operations where chargrill output is central to service and energy efficiency is a genuine operational concern. The 900mm cooking surface is proportionate for mid-to-high-volume grill work. Kitchens with lighter throughput requirements may find a smaller model more appropriate, while very high-volume sites running continuous grill covers across multiple sittings may benefit from discussing whether additional capacity is warranted.

If you would like to talk through how this unit fits your kitchen layout, extraction setup, or electrical supply, the team is glad to work through those details with you.