Robata Grill
Precision Japanese-Style Skewer Grilling

Inspired by the robatayaki tradition, this charcoal-fired grill offers high radiant heat and layered control. Available in both tabletop and upright models with optional undercounter refrigeration.

Key Features :
  • Multi-level grilling racks
  • Durable stainless steel body
  • Authentic Binchotan or hardwood charcoal operation
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Parrilla Uno

Ideal for smaller kitchens and boutique counters, the Uno is firebrick-lined for even heat and energy efficiency. It’s built to sear steaks and char vegetables to perfection.

Key Features :
  • Height-adjustable crank grate
  • Refractory brick firebox
  • Manual fire control
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Parrilla Duo

With twin adjustable grates and chamotte-lined fireboxes, the Duo is built for volume and visual drama. Ideal for grilling multiple cuts at different temperatures, simultaneously.

Key Features :
  • Dual crank lift grates
  • Charcoal + wood burning
  • Heavy-duty stainless steel
  • V-grate / mesh / flat options
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Churrasco Grill

Electrically powered with top radiant heat, this grill features 21 motorized skewers rotating for uniform, spectacle-grade grilling. Clean, consistent, and high on visual appeal.

Key Features :
  • 21 auto-rotating skewers
  • Forked, V-groove & straight styles
  • Electric top heat (no
    flare-ups)
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Technical Guidelines 

Quick reference section for consultants and planners:

This section provides essential technical specifications to assist in the correct placement, integration, and operation of HAKSWOK grills in commercial kitchens.

Ideal Installation Clearances

Grill Model Recommended Exhaust Rate
Robata Grill 210–260 m³/hr
Parrilla Uno 200–220 m³/hr
Parrilla Duo 230–250 m³/hr
Churrasco Grill 300–350 m³/hr
  • Minimum Side Clearance: 250 mm (for heat dissipation and maintenance access)
  • Rear Clearance: 300 mm (especially for wood or charcoal-fed models)
  • Countertop Height: 900–1050 mm recommended for operator comfort
  • Overhead Clearance: Ensure proper hood positioning directly above grill area

Fuel Recommendations

  • Robata Grill :- Binchotan or hardwood charcoal (5 - 6 kg)
  • Parrilla Models :- Charcoal (4 - 6 kg) or hardwood logs (up to 12 kg)
  • Churrasco Grill :- Electric radiant heat (no solid fuel required)
  • Use only high-quality fuel to ensure consistent heat performance and low ash output.

Voltage & Power (Churrasco Grill Only)

  • Voltage :- 220V or 380V (model specific)
  • Power Source :- Single-phase or 3-phase supply (consult factory for model compatibility)
  • Startup Time :- 10 - 15 minutes to reach 350 - 400°C
  • Includes :- Integrated skewer motor drive and radiant heating system

Suggested Floorplan Integration

  • Grill placement near air extraction units or direct vent paths is ideal
  • Avoid corner placements that restrict hood coverage or access
  • Allow mobility (for tabletop units) via caster wheels where needed
  • Include buffer zones for ingredient access, charcoal loading, and fire safety
  • Tip :- Pair Robata or Parrilla with refrigerated drawers for optimal workflow