KOPA Charcoal Hibachi Grill for Professional Kitchens

A charcoal hibachi grill concentrates heat from burning charcoal directly beneath a fixed grill grate, creating intense radiant and conductive heat for searing meats, fish and vegetables. The open design allows fat and juices to drip onto the coals, producing smoke that infuses food with a distinctive charcoal flavour. Airflow is controlled by adjustable vents, letting the operator raise or lower the temperature without moving the food.

To use the KOPA hibachi, the operator fills the firebox with charcoal, lights it and waits until the coals are glowing. The grill grate is placed over the firebox, and food is arranged on the grate. Vents at the base and sides are opened or closed to regulate the burn rate and temperature. Once cooking is complete, the grate is lifted off and the remaining coals are left to cool in the firebox before disposal.

The grill is constructed from heavy-gauge steel with a fixed grill surface of 290 by 300 mm. The overall footprint of 400 by 345 mm fits on a standard worktop or can be placed on a sturdy trolley for mobility. The 26 kg weight keeps the unit stable during use but still allows it to be moved by two people when necessary.

Cleaning involves removing ash from the firebox after each service and brushing the grill grate to clear food debris. The steel body can be wiped down with a damp cloth, avoiding abrasive cleaners that could damage the surface.

The KOPA Charcoal Hibachi Grill is listed in the catalogue under freestanding charcoal equipment for professional kitchens.