Brand focus: Icarus Grills
Catering Insight, Equipment Feature, March 11 2026
By Sasha Wood
With the electric grilling market heating up, PFR is bringing Icarus to UK kitchens at just the right time
As hospitality operators accelerate the shift towards all-electric kitchens, equipment suppliers are racing to deliver solutions that balance sustainability with the performance chefs expect.
One category seeing particular innovation is the chargrill market, traditionally dominated by gas and solid fuel systems. For Pro Foodservice Reps (PFR), the decision to partner with Australian electric grill brand Icarus reflects the changing priorities of commercial kitchens. Andy Piggin, managing director of PFR, says the brand stood out because it addresses one of the biggest challenges operators face as they move towards electrification. “Icarus allows operators to move towards all-electric kitchens without compromising on the heat intensity, flavour and theatre chefs expect from a traditional chargrill,” he explains.
The grills use a patented system combining silicon carbide heating elements, quartz vaporising tubes and a refractory hearth, enabling them to reach temperatures exceeding 900°C while converting fats and juices into vapour to enhance flavour. Piggin says the technology helps bridge the gap between electric cooking and the results chefs associate with charcoal grilling, plus it helps deliver an element of visual theatre. “There are already some excellent grill brands available across the gas and charcoal categories, but many operators are now looking to future-proof their kitchens as electrification becomes more widespread,” he says. “Historically electric grills struggled to replicate the flavour profile and high heat performance chefs expect.” Alongside flavour and performance, Piggin highlights efficiency gains.
The Icarus 600 Pro, for example, operates at under 9kW per hour while still delivering professional chargrilling performance. From cold, it reaches full operating temperature in around 45 minutes, with rapid heat recovery between cooking cycles. Removing gas or charcoal also simplifies operations by eliminating fuel storage, handling and disposal, while potentially reducing ventilation requirements. “We often describe it as ‘all the flavour, none of the fuss’,” Piggin adds. Early installations suggest the technology could appeal across multiple sectors.
One recent example is The Royal Foresters in Ascot, where an Icarus 900 Pro has replaced a coal-fired oven in the venue’s open kitchen. According to Piggin, the site expects to reduce energy costs by more than 70% while maintaining the high-heat grilling performance and visual theatre associated with live cooking. Interest is also emerging from Premier League stadiums, gastro pub groups and five-star hotels, as well as locations where gas or solid fuel use is restricted, such as airports and certain urban developments. To support the launch, PFR is offering demonstration opportunities through its test kitchen facility, alongside operator training and UK-based spare parts support. “Being able to taste the difference is often the most compelling demonstration,” Piggin notes.
Looking ahead, PFR’s focus is on building awareness of the Icarus brand across the UK hospitality sector while supporting dealers with installations and training. “We already have several exciting projects underway across different sectors, and we’re looking forward to showcasing those projects as they come to fruition,” Piggin says. “One of the comments we made early on was that success would be seeing the grill referenced directly on menus – just like chefs highlight wood-fired or charcoal cooking. “Interestingly, some operators are already referencing the equipment in their marketing and social media, which shows the level of interest it is generating.” With electrification rising up the agenda for operators, technologies that replicate traditional cooking performance while reducing emissions and energy demand are likely to attract growing attention.
For Piggin, that shift represents a significant opportunity. “Sustainability is a major driver,” he says. “Icarus enables operators to achieve the flavour, performance and theatre of traditional grilling while reducing energy consumption, emissions and operational complexity.”
