JOSPER ROBATAGRILL RGJ-PRO-M — MEDIUM

The Josper Robatagrill RGJ-PRO-M is a professional wood-charcoal open grill engineered for authentic robatayaki-style cooking at a higher volume and greater scale than the compact RGJ-PRO-S. Featuring the same significant PRO version design improvements in both aesthetics and functionality, the Medium delivers a substantially larger braising area, expanded configuration options and a more comprehensive accessory set — making it the ideal robatayaki grill for mid-to-high-volume restaurants, hotel kitchens and contemporary dining concepts where live-fire show cooking is a defining feature of the guest experience.

Food is cooked on skewers directly over hot charcoal at a grilling temperature of 250°C, reached in approximately 20 minutes from a cold start. The 970 x 230 mm grilling area — nearly double the surface area of the RGJ-PRO-S — spans three height levels, giving chefs exceptional control over heat intensity and the ability to cook a greater variety of ingredients simultaneously at different temperatures. Meat, fish and vegetables are prepared in full view of diners, preserving the original aromas and natural character of every ingredient while delivering the unmistakable depth of flavour that only direct charcoal cooking over live fire can achieve. With an average charcoal consumption of 6 to 8 kg per service, the RGJ-PRO-M is engineered for sustained, high-volume robatayaki service without compromise.

The RGJ-PRO-M comes with a comprehensive accessory set, including a teppanyaki plate, Josper tongs and two sets of temperature-regulation grates — both small and large — enabling kitchen teams to work seamlessly across skewer cooking, flat-surface teppanyaki and charcoal-controlled grilling within a single, versatile live-fire station.

Grilling temperature of 250°C for authentic, high-heat charcoal cooking
Firing-up time of approximately 20 minutes from a cold start
Three grilling height levels for simultaneous cooking of different ingredients at varying temperatures
Charcoal consumption of 6 to 8 kg per service on average for sustained high-volume service
Authentic robatayaki-style skewer cooking directly over hot charcoal
Teppanyaki plate for flat-surface charcoal cooking
Two sets of temperature-regulation grates — small and large — for precise, flexible heat control
Ideal for all kinds of meat, fish and vegetables
Ingredients retain their original aroma and natural character throughout the cooking process
PRO version features significant aesthetic and functional design improvements over the previous model
Larger braising area — 970 x 230 mm grilling surface across 3 levels — nearly double that of the RGJ-PRO-S
Multiple configuration options for flexible kitchen and front-of-house integration
Open grill design delivers full show-cooking theatre — food cooked in front of diners
Grilling area: 970 x 230 mm across 3 levels
Engineered by Josper — the world's leading charcoal oven and grill manufacturer
Wood charcoal fuel for authentic flavour and cooking performance
Built for intensive daily professional use in mid-to-high-volume restaurant and hotel kitchen environments

Suited for mid-size Japanese restaurants, hotel kitchens and contemporary dining concepts requiring greater robatayaki grilling capacity for higher-volume charcoal skewer and ingredient cooking.

Steps up cooking surface and throughput from the Small while maintaining the same authentic robatayaki charcoal grilling performance — the ideal mid-range configuration for restaurants where robatayaki is a primary cooking station rather than a supplementary feature.