Hobart Bonnet BCB1200 Natural Gas Chargrill

The Hobart Bonnet BCB1200 is a heavy-duty natural gas chargrill built for kitchens where grilling is a core part of the menu rather than an occasional function. The wide cooking surface — spanning just over 1,100mm — and eight independently controlled burners allow a kitchen to run different proteins and vegetables simultaneously at the temperatures each item requires, without that flexibility coming at the cost of cooking quality.

In a busy service, the ability to zone the grill is a genuine operational advantage. One section can be held at searing temperature for red meat while an adjacent zone runs lower for fish or items that need finishing rather than cooking through. This allows a smaller brigade to manage a wider spread of tickets without the constant risk of overcooking. The thermally efficient heat distribution directs energy into the food rather than dispersing excess heat into the kitchen, which also makes conditions more comfortable for the team working the grill station.

Day-to-day maintenance is made practical by cassette-style heat deflectors that are removable without tools, and the unit comes supplied with a cleaning brush, grate scraper, and lifting tool as standard. The three-sided splash guard helps contain grease and keeps the surrounding area cleaner during service.

• Eight independent burner zones support simultaneous multi-temperature cooking
• Three-sided splash guard reduces grease spread during high-volume service
• Tool-free removable deflector cassettes make end-of-service cleaning straightforward
• Wide cooking surface sustains throughput on high-ticket-volume covers
• Supplied cleaning kit covers day-to-day maintenance without additional procurement

At 170kg, the BCB1200 requires a fixed, level installation position and must be connected to a natural gas supply by a Gas Safe registered engineer. Adequate overhead extraction is essential — a canopy system sized for a high-output gas chargrill should be confirmed before installation. The footprint is substantial, so kitchen layout and service access clearances should be reviewed carefully at the planning stage.

This unit is well suited to à la carte restaurants, steakhouses, hotel kitchens, and similar operations where grilling is consistent and covers are high. For sites where grilling is a secondary or occasional function, a narrower unit would likely be more appropriate. For very high-volume or multi-station operations with sustained peak demand, it is worth discussing whether a larger configuration would better match the workload.

If you would like to talk through whether this model is the right fit for your kitchen layout and service volumes, our team is glad to work through the detail with you.