JOSPER ROBATAGRILL RGJ-PRO-L — LARGE

The Josper Robatagrill RGJ-PRO-L is the flagship model in the Josper Robatagrill PRO range — a professional charcoal open grill engineered for authentic robatayaki-style cooking at the highest volume and grandest scale in the series. With the largest grilling surface in the range, the most comprehensive accessory set, and the same significant PRO version design improvements in both aesthetics and functionality, the RGJ-PRO-L is purpose-built for large restaurants, luxury hotel kitchens, and high-volume contemporary dining concepts where live-fire robatayaki show cooking is the centrepiece of the entire dining 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 expansive 1,430 x 230 mm grilling area — the largest in the Robatagrill PRO range — spans three height levels, giving chefs unparalleled control over heat intensity and the ability to cook a wide variety of ingredients simultaneously at different temperatures along the full length of the grill. 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 8 to 10 kg per service, the RGJ-PRO-L is engineered for sustained, high-volume robatayaki service at the most demanding professional level.

The RGJ-PRO-L comes with the most comprehensive accessory set in the range — a teppanyaki plate, Josper tongs, and three sets of temperature-regulation grates in both small and large sizes — giving kitchen teams the full toolkit to work seamlessly across skewer cooking, flat-surface teppanyaki, and precisely controlled charcoal grilling within a single, spectacular live-fire cooking 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 a wide range of ingredients at varying temperatures
Charcoal consumption of 8 to 10 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
Three sets of temperature-regulation grates — small and large — for maximum, flexible heat control across the full grill length
Ideal for all kinds of meat, fish and vegetables
Ingredients retain their original aroma and natural character throughout the cooking process
Flagship model — the largest and most complete Robatagrill PRO in the range
The PRO version features significant aesthetic and functional design improvements over the previous model
1,430 x 230 mm grilling surface across 3 levels — the largest in the Robatagrill PRO range
Multiple configuration options for flexible kitchen and front-of-house integration
Open grill design delivers the most spectacular show-cooking theatre — food cooked in full view of diners across the entire length of the grill
Engineered by Josper — the world's leading charcoal oven and grill manufacturer
Charcoal fuel for authentic flavour and cooking performance
Built for intensive daily professional use in large, high-volume restaurant and hotel kitchen environments

Built for large Japanese restaurants, luxury hotel kitchens and high-volume contemporary dining concepts where robatayaki charcoal grilling is a central, high-throughput cooking method.

The largest and most powerful robatayaki grill in the Josper range — delivering maximum cooking capacity and the full theatrical impact of large-scale charcoal robatayaki grilling for kitchens where this cooking method is the defining centrepiece of the dining experience.