RAS101 Charcoal Grilling Island for High-Volume Outdoor Catering

A charcoal grilling island consolidates the entire grill station into one organised, weather-resistant worktop. The principle relies on a deep charcoal bed beneath a thick steel or cast-iron grill plate. Heat rises naturally through the plate, searing food evenly without direct flame contact, which prevents charring or drying. The surrounding worktop keeps raw ingredients, tools and finished dishes within arm's reach, while a raised edge around the grill plate contains ash and embers. A built-in flue or hood draws smoke away, reducing fumes in the cooking area and improving comfort for chefs and diners alike.

The BHS RAS101 is a modular island, assembled on site from interlocking sections to form a continuous worktop. The charcoal bed is loaded from the front or side, depending on the section, and the grill plate sits above it. Once the charcoal is lit and the plate reaches temperature, food is placed directly on the plate or in grill baskets. The chef turns or moves items as needed, using the adjacent worktop for seasoning, plating and holding cooked food. Optional modules, such as a tap or sink, allow for washing hands or utensils without leaving the station.

Construction uses heavy-gauge steel for heat retention and resistance to warping, with a stainless steel worktop surface for corrosion resistance and easy cleaning. The grill plate is cast iron or thick steel, both chosen for their ability to hold and distribute heat evenly. All materials are treated to withstand outdoor conditions, including rain, wind and temperature fluctuations, without rusting or degrading.

The 5130 x 3300 mm footprint provides space for multiple chefs to work simultaneously, each with their own section of grill plate. The length accommodates high-volume catering, such as festivals, outdoor events or large restaurant patios, while the depth offers ample workspace for ingredients and tools. The unit requires a solid, level base—typically a concrete pad or reinforced deck—to support its weight and prevent shifting.

Cleaning involves removing ash and charcoal debris from the bed after each use, then scrubbing the grill plate with a wire brush to remove food residue. The worktop is wiped down with a damp cloth and mild detergent, while grease traps or drip pans are emptied and cleaned. Stainless steel surfaces can be sanitised with food-safe solutions, and the grill plate may need occasional re-seasoning to maintain its non-stick properties and prevent rust.