Synergy CharGo STCGO1300 Chargrill Oven with Lid & Slow Cook Shelf

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.