Asado
Asado SPAS.PGA.EL9.800 Parilla Grill – 800mm Wood Fire
$17,471.00$21,250.00
In Stock
Commercial Cooking Equipment
A commercial char grill is chosen around the food, the required grill character and the pace of the cookline. Grate width alone does not show whether the appliance can handle peak service: cooks also need usable heat zones, a controlled raw-to-cooked sequence and somewhere to rest finished food.
Radiant, lava-rock and solid-fuel formats produce different cooking and site demands. Compare the fuel or energy source, heat response, grease path and cleaning routine with the menu. Solid-fuel cooking requires particular attention to ventilation, fire controls and ash handling, so it should be assessed for the actual premises.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial char grills & bbqs that fits your budget, venue type and compliance needs.
Standards & Compliance
List the products cooked at the same time and mark the grate area needed for searing, slower cooking and holding. Check that controls remain reachable and that utensils for raw food cannot be confused with those used at the finished-food side.
Confirm canopy coverage, make-up air, heat clearances and the applicable gas or electrical service with qualified trades. The installation assessment should reflect the selected grill format rather than a generic cookline allowance.
FAQ
Yes. Char grills produce significant smoke and grease-laden vapours. You need a compliant extraction canopy (often with high-efficiency filters) to meet Australian Standards (AS 1668.2).
Radiant grills are generally easier to clean because you don't have to deal with greasy, crumbling rocks. You simply remove the radiants and brush them down.
Yes, but ensure your grill has independent burner controls so you can create a "lower heat zone" for delicate fish, separate from your high-heat steak zone.
Choose a style that gives cooks enough controllable grate area for the menu’s different heat needs and peak load. Radiant or lava-rock formats may suit repeatable zone control, while solid fuel may be chosen for a particular cooking character only when its ventilation, fire-control and ash-handling requirements suit the site.
Why KW
For a char-grill station, KW can review cooking surface, menu volume, grease management, ventilation and cookline layout before the equipment position is settled. To discuss the proposed char-grill station and cookline layout, call KW on 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Arrange the station so raw product enters from one side and cooked food leaves from another. Provide distinct utensil positions and a heat-safe landing area; this sequence should remain workable when every planned grate zone is occupied.
Have licensed trades verify energy connections, canopy capture, make-up air and clearances from heat-sensitive surfaces. A charcoal or other solid-fuel grill needs a site-specific assessment and must not be treated as equivalent to a gas or electric radiant appliance.
Consider commercial griddles where full plate contact suits part of the menu, review the wider commercial cooking equipment range and plan the surrounding commercial kitchen equipment as one cookline.
Set one area for strong searing and another for gentler cooking or short holding, then move food according to its thickness and required finish. This prevents every order competing for the hottest part of the grate and gives cooks a practical way to manage mixed products during a rush.
Confirm canopy capture, exhaust capacity, make-up air and clearances for the selected fuel and heat output with qualified trades. Check the actual installation documentation, and obtain a separate site assessment for solid-fuel equipment rather than applying the assumptions used for a gas or electric grill.
Brush grates as required during service, keep drainage paths open and empty grease collectors before build-up reaches hot components. At shutdown, allow parts to cool and remove trays or radiants only as directed, using the model’s cleaning procedure rather than washing hot grease into the appliance.
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