Why this countertop chargrill earns its place
Electric chargrills walk a line between authentic cooking texture and practical kitchen engineering. The CES600 nails it. You get genuine chargrill results — that proper sear and crust — without needing lava rocks or gas lines. Instead, a built-in water bath sits beneath the cooking surface, and steam from under the heating elements works to deliver fast, healthy cooking that produces restaurant texture while keeping food juicy inside.
Two independently controlled cooking zones and three adjustable heat levels give you precision. Run steaks at high temperature across one zone whilst seafood cooks gently on the other, and you're not transferring flavours or fighting heat blooms. The water bath means you can dial in moisture too — control steam and you control the finish of the cook. It's the kind of control that turns repetitive grilling into something you can genuinely master.
Build is stainless steel throughout — 600 mm wide, 420 mm high and 515 mm deep, sitting solid at 25 kg. It needs a 380 V three-phase power connection (standard in professional kitchens), which means you've got the reliable power delivery that electric cooking demands. No gas bottles to run out, no fuel supply to negotiate — plug it in and it works consistently across busy services. Two-year parts and labour warranty covers the heating elements, controls and frame.
