Why this free standing chargrill earns its place
This is electric grilling with real power behind it. Fifteen kilowatts of three-phase input climbs the chargrill to 400°C—a temperature that caramelises protein surfaces properly without drying the inside. The stainless steel covered-element burners heat evenly across the 800 mm cooking surface, so you're not fighting hot spots and cold zones.
Reversible iron grills give you two finishes: fine crosshatch for that restaurant look, or a coarser pattern if you prefer. Flip them mid-service if your menu demands both. Front-mounted dial control is straightforward—turn it and the temperature moves with you. No buttons, no fussy digital calibration; it's mechanical and reliable.
The 130 mm splashguards work. Cooking steaks and seafood hot—there's oil and fat, and spatter is real. These guards keep nearby prep surfaces and other equipment clean. The stainless steel construction is robust; at 70 kg it's stable without tipping, and the sturdy base keeps it flat on any level floor. It's designed to live on a busy pass.
