KOPA Japanese-Style Charcoal Grill R120ST for Professional Kitchens

A Japanese-style charcoal grill brings direct radiant heat from natural charcoal to sear and flavour meats, fish and vegetables. The glowing coals sit in a firebox beneath the grills; their heat rises through the cast-iron bars, creating hot spots for quick charring and cooler zones for slower cooking. Smoke and combustion gases are drawn away by a powerful extractor, keeping the kitchen air clear and the temperature steady at the food surface.

The KOPA R120ST is built for continuous service. The operator loads charcoal into the firebox, lights it, and waits until the coals are uniformly hot. Food is placed on the lower or upper grill—each sized for different cuts—and turned or moved as needed. The extractor fan runs throughout, pulling smoke and fumes up the flue and expelling them outside. When service ends, the remaining coals are left to burn out or are removed with tongs, and the grills are brushed clean.

The unit stands on a heavy-gauge steel frame clad in stainless steel panels. Two cast-iron grill surfaces—one lower, one upper—provide distinct cooking zones. The extractor hood and flue are sized to match the exhaust rate, ensuring steady airflow without overloading the kitchen extraction system.

Controls are simple: a single switch starts the extractor fan, which runs at a fixed rate. No thermostat or timer is fitted; the operator judges heat by sight and touch, adjusting the charcoal bed or moving food to control doneness.

The stated charcoal consumption of 14–18 kg per service reflects the volume of coals needed to maintain heat across both grills. The exhaust rate of 2500 m³/h dictates the size of the extraction ducting required in the kitchen. The overall footprint of 1800 × 830 mm and weight of 323 kg determine the floor space and structural support needed; the grill is not moved once installed. The lower grill measures 1130 × 350 mm, offering a broad surface for larger items, while the upper grill at 1240 × 240 mm suits smaller or thinner cuts.

After each session, the grills are brushed to remove ash and food residue. The firebox is emptied of ash, and the stainless steel exterior is wiped down. No water or detergent is used on the cast-iron grills; they are seasoned with oil to prevent rust and maintain a non-stick surface.

The R120ST is a single model; no variants or accessories are listed for this article.

This grill is catalogued under professional charcoal equipment for restaurants and catering kitchens.