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RM115Barbeque meat, fish or vegetables over hot coal. The Robatayaki is perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 950 mm x 250 mm, the RM115 is ideal for larger bars or restaurants.
Fires up to 250 degrees C in only 20 minutes. This durable and sleek grill stays cool to the touch, with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold.
The Robatayaki is ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.
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RM60Barbeque meat, fish or vegetables over hot coal. This commercial Robatayaki is perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 425mm x 250mm, the RM60 is ideal for small bars.
Fires up to 250 degrees C in only 20 minutes. This durable and sleek grill stays cool to the touch, with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold.
This commercial Robatayaki is ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.
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RM80Barbeque meat, fish or vegetables over hot coal. The Robatayaki is a commercial charcoal grill, perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 603mm x 250mm, the RM80 is ideal for small to medium bars or restaurants.
This commercial charcoal grill fires up to 250 degrees C in only 20 minutes. Both durable and sleek, the grill stays cool to the touch with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold.
Ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.
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RMSE115Barbeque meat, fish or vegetables over hot coal. The Mibrasa Robatayaki is perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 950mm x 250mm, the RMSE115 is ideal for large bars or restaurants.
The Mibrasa Robatayaki fires up to 250 degrees C in only 20 minutes. This durable and sleek grill stays cool to the touch, with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold. The ergonomic handle allows you to raise or lower the tiers, achieving the temperature needed.
Ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.
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RMSE60Barbeque meat, fish or vegetables over hot coal. The Robatayaki grill is perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 425mm x 250mm, the RM60 is ideal for small bars.
The Robatayaki grill fires up to 250 degrees C in only 20 minutes. This durable and sleek grill stays cool to the touch, with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold. The ergonomic handle allows you to raise or lower the tiers, achieving the temperature needed.
Ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.
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RMSE80Barbeque meat, fish or vegetables over hot coal. The Mibrasa Robatayaki grill is perfect for Japanese or tapas commercial kitchens. The practical and durable design allows chefs to cook produce from either side.
With a cooking surface of 603mm x 250mm, the RMSE80 is ideal for small to medium bars or restaurants.
The Mibrasa Robatayaki grill fires up to 250 degrees C in only 20 minutes. This durable and sleek grill stays cool to the touch, with efficient heat transfer to where you need it.
The three tiers allow you to sear, cook or hold. The ergonomic handle allows you to raise or lower the tiers, achieving the temperature needed.
This Mibrasa Robatayaki grill is ideal for an open kitchen or for chefs to cook in front of diners with the drama of fire and smoke.