30 DAYS OPEN PURCHASEThe grate supplied with a Konro is not made for restaurant use. Thin, chrome-plated and not at all suited to salt, soy and binchotan six nights a week. Restaurants were wearing them out every month, so we started selling acid-resistant mesh by the metre instead. Now we have done it properly: the same acid-resistant steel, welded onto a frame made from 6 mm wire, in three sizes to fit Konro Medium, Large and XL Professional.
Standard stainless steel is known as 304 and handles most things in a kitchen. Acid-resistant 316 also contains molybdenum, which makes the steel considerably more resistant to chlorides and acids. In plain terms: salt, soy, lemon, vinegar and sugary marinades that caramelise and burn onto the surface. That is exactly what a grate above glowing charcoal is exposed to, night after night, and exactly what makes chrome plating flake off. 316 is the steel chosen for boats, breweries and the food industry. Now also for your yakitori.
The mesh is crimped, meaning it is woven from wires that wrap around one another rather than simply being laid across each other. This creates a flat surface that holds its shape even when the coals are at their fiercest. The mesh opening is 15 mm and the wire diameter is 1.75 mm, so skewered protein, mushrooms and spring onions stay where you put them instead of falling into the charcoal. The entire mesh is welded onto a frame made from 6 mm wire. That was the step missing when we sold it by the metre.
The grates are made in Sweden from Swedish acid-resistant stainless steel. Short transport distances, traceable material and a manufacturer we know. Three sizes, measured at the outer edge of the frame: Medium 210 x 272 mm, Large 200 x 500 mm and XL 205 x 360 mm, which covers half the grill. You therefore need two for the full length of the grill! If you have another Konro, measure the opening and choose the grate that rests securely on the edges.
The welds are unpickled, so a darker tone is visible around the weld points. This is simply the steel’s own colour after being heated and does not affect durability. A grate that is meant to sit above glowing charcoal is allowed to look as though it has. Brush it off while still warm, wash it in the dishwasher or by hand, dry it and put it away. Acid-resistant stainless steel needs no oil, no seasoning and no excuses. Ask the restaurants.
