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    Untitled design 18
    Josper Robatagrill RGJ-140 Velký
    Na dotaz
    99 999 999 Kč
    22542
    Untitled design 17
    Robata Josper 100
    Na dotaz
    99 999 999 Kč
    21144
    Untitled design 16
    Robata Josper 50
    Na dotaz
    99 999 999 Kč
    21590

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    3 items total

    Robata is a subcategory containing 3 products, focused on professional Josper grills in the Japanese robata style. The range includes the Robatagrill RGJ-140 Large and the Robata Josper 50 and Robata Josper 100 models, which differ in the size of the grilling surface. Prices for all the models are set on request.

    How to find your way around this category

    Robata Josper 50 is the smallest option, suitable for compact establishments or as an additional station within a larger kitchen. Robata Josper 100 offers a larger grilling surface for higher capacity. Robatagrill RGJ-140 Large is the biggest model, intended for high-turnover establishments with an emphasis on visual show cooking.

    Robata grills suit above all those concepts where the quick preparation of smaller portions directly in front of the guest is part of the experience - typically Japanese restaurants, izakaya bars or modern grill bars.

    Range overview

    Model Size Suitable for
    Robata Josper 50 Compact Smaller establishments, an additional station
    Robata Josper 100 Medium Higher preparation capacity
    Robatagrill RGJ-140 Large Large High-turnover establishments

    You will find the exact dimensions and technical specification in the detail of the given model.

    What robata grilling is

    Robata is a traditional Japanese charcoal grilling technique in which dishes are prepared on a long, narrow grate and served straight from the grill, often directly in front of guests at the bar counter. The method is typical for the quick preparation of smaller portions - yakitori, fish, vegetables or seafood - with an emphasis on intense heat and a short cooking time.

    Robata grills are ideal for the "open kitchen" concept, where the grilling itself is part of the guest's experience at the bar or counter.

    Frequently asked questions

    What is robata grilling?
    It is a traditional Japanese charcoal grilling technique on a narrow grate, typically for the quick preparation of smaller portions directly in front of guests.
    What is the difference between Robata Josper 50 and 100?
    The number in the designation refers to the size of the grilling surface - model 100 offers greater preparation capacity than the more compact model 50.
    What type of establishment is a robata grill suitable for?
    Robata grills suit above all Japanese restaurants, izakaya bars and concepts focused on show cooking and the quick preparation of smaller portions.
    What charcoal is used on a robata grill?
    Traditionally Binchotan is used, a Japanese charcoal with a long and even burning time, available in the Charcoal category.
    Does a robata grill require professional installation?
    Yes, professional grills usually require expert positioning and ventilation - we will go through the details of installation when you order.

    Subcategories and related products

    Josper grills
    An overview of all types of Josper grill
    Open grill
    Basque and open grills
    Charcoal
    Binchotan and other types of charcoal

    Good to know

    What matters in practice

    The size of the establishment and the concept of preparing dishes in front of guests.
    Also: smaller models for compact establishments, the RGJ-140 for large operations.

    What we base this on

    On information from the manufacturer Josper.
    Also: we verify the technical parameters individually for the specific models.

    Where the limits are

    Prices and availability are set on request.
    Also: contact us for a tailored quotation.

    What this category does not cover

    Closed or open grills other than the robata style.
    Also: you will find those in the Josper grills category.

     

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