FAQ - Teppanyaki FAQ

Plenty — griddles handle everything from steak, seafood and fried rice to vegetables and dessert. And yes, we have a dedicated “Videos” section on our site with step-by-step teppanyaki recipes. We keep adding new dishes and techniques, so there's always something new to try and more ways to get the most out of your griddle.

Yes. It's built to commercial standards, so using it only now and then is no problem. If it's going to sit idle for a long stretch, just coat the plate with a thin layer of oil to protect it, and it'll be ready whenever you need it.

Yes. Both the exterior and the surrounding countertop can be customized to match your interior — marble, solid wood, stainless steel, whatever you're working with. The duct opening can be positioned to suit the extraction setup you have on site.

Much less than a flat-top griddle. The griddle has a built-in fume purification system that captures over 95% of the oil fume at the surface, so far less of it reaches the dining area.

Yes. Our griddles are built for continuous commercial use. The steel plate is thick and the heating system is powerful, so the temperature stays steady even when you're cooking non-stop through the busiest hours.

You've got two options. With overhead extraction, you fit a hood above the unit. With downdraft extraction, the fan and oil fume purifier are built right into the griddle — it cleans over 95% of the smoke, and it's the better fit if you don't have a ceiling to hang a hood from or your kitchen is on show. We usually recommend downdraft, since it keeps the smoke over the griddle instead of spreading across the dining area.

Cookeryaki is a teppanyaki equipment manufacturer from China, and we custom-make both the size and the shape. Production starts once you confirm the drawings. Lead time depends on how complex the unit is and our current schedule, and your sales contact will give you a firm date before you order.

Yes, it's removable. Take it out and wash it now and then so grease doesn't build up and block the airflow. How often depends on how much grease you cook with. For heavy-grease kitchens, like Chinese cooking, aim for about once a week. For lighter kitchens, once a month is usually enough.

Yes. You can match the finish to your interior style, whether that's marble, solid wood, stainless steel or something else. We can also place and design the fume vents around your actual extraction setup, so installation is easier and extraction works better.

The surface that touches your food goes through heat treatment, CNC machining and fine grinding. That's what gives it a smooth, flat surface, a clean grain, and even heat across the whole plate. The underside is only heat-treated, so it doesn't need the same finish.

There are three main parts: the heated main unit, the built-in fume purification system, and the decorative countertop around it. Most of the time it ships as one complete unit. If moving it or getting it into your space is a problem, though, we can build it in sections and assemble it on site, which makes delivery much easier.

Let the plate cool down to around 30-50°C (86-122°F) first. Then pour on a little vegetable oil and scrub it with a scouring pad until it shines, and finish with a thin coat of oil to protect it. Empty and clean the residue drawer and port every day after closing. Clean the filter about once every three months, and empty the oil collection drawer at least once a day. If you won't be using the griddle for a while, coat the plate in oil so it doesn't rust.

Start with the griddle. Check how thick it is and how well it's finished. A good plate is smooth, flat and evenly polished, with a clean grain and color, and hard enough that spatulas and knives won't leave scratches. It should also handle high heat without warping. Next, look at the fume purification: a good unit pulls in and cleans over 95% of the smoke. Finally, check the power consumption and the safety features. A griddle that does all three well is worth the money.