Definition: A single griddle divided into two independent work stations, so two chefs can cook side by side without getting in each other's way. Built for teppanyaki restaurants and open kitchen counters that peak at the same hours, it keeps the pace up better than a single-station table. The two stations are controlled separately, so fried rice on one side and grilled meat on the other never conflict.
6-Stage Purification for Cleaner Air, Better Kitchens
Exhaust Vent Location Diagram
Exhaust vent locations can be customized according to the site.
Left Side of Chef's SideLeft Side of EquipmentLower Left Side of EquipmentRight Side of Chef's SideRight Side of EquipmentLower Right Side of Equipment
Teppanyaki Grill Exhaust Systems
3 Types of Downdraft Exhaust, 1 Type of Top Exhaust
Definition (概述)
A single griddle divided into two independent work stations, so two chefs can cook side by side without getting in each other's way. Built for teppanyaki restaurants and open kitchen counters that peak at the same hours, it keeps the pace up better than a single-station table. The two stations are controlled separately, so fried rice on one side and grilled meat on the other never conflict. 一块煎板上划分两个独立操作位，两位厨师同时开工，互不干扰。适合高峰期客流集中的铁板烧餐厅和明档档口，出餐节奏快于单工位。两个工位可独立控温，一边炒饭一边煎肉都不冲突。
Heat Mode (加热方式)
Electric Heating Tube, Induction Plate 电热管，电磁盘
Optional Accessories (可选配件)
Oil Fume Purifiers, Fans, Induction Cookers, Grills, Mini Hot Pots, etc. 油烟净化器，风机，电磁炉，烧烤架，小火锅等
01Is the griddle made to order or in stock? How long does it take?
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.
02Does the purification unit need to be taken out for cleaning? How often?
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.
03Can I customize the finish and the fume vents to fit my space?
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.
04How is the griddle made?
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.
05What are the main parts of a teppanyaki griddle? Can it be shipped in sections?
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.
06How do I clean and maintain the griddle plate?
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.
07How do I know if a teppanyaki griddle is good quality?
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.
