landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Oooo, there is a branch in S.F.One of the Japanese restaurants I've visited has several industrial versions of the Konro. Looks like they have a hard time keeping the mesh together too;
http://www.rokaakor.com/locations/scottsdale/gallery/
Yes, the mesh seems sacrificial, and I have never gotten a good answer why they don't use heavier grates, although, I suspect that it has to do with wanting the char from direct heat, and not charring from grates.