Hibachi Table | Downdraft System Is The Best Way

Cookeryaki’s downdraft system brings many benefits to Hibachi & Barbeque restaurants. Although it reduces operating costs such as electricity and cleaning, customers can enjoy the interior design of the restaurant without a cover. Learn how this system can improve restaurant profitability to the best level!



1. Green and Environmental Protection

The downdraft system is one of the solutions to global warming.

Global warming is one of the most serious environmental problems today.

Global warming does not seem to be a personal action, but saving energy can be transformed into a personal contribution to the community. We at Cookeryaki realize that saving energy and maintaining a healthier environment for restaurant guests and chefs is very economical, so in the long run, it will benefit everyone.


2. Energy Saving



3. Human Health

(1) Updraft System (Canopy Hood System)



It is very important to escape into the environment due to the heating of the face and the oily residue on the hair and clothes due to the updraft system. Customers and chefs inhale the fume air and oil droplets from the upper exhaust hood to the customer's head, clothes and food.


(2) Downdraft System (HIBACHI TABLE)



Provide safe and comfortable service for chefs and customers.

Hibachi table chefs will no longer be smoky and don’t have to endure the pain of inhaling oil. In addition, due to the change in table design, chefs will not have to stand next to the steel cooking plate. You can imagine that the steel cooking plate will become very hot. Most importantly, your customers will no longer be exposed to oil fume, which tends to stay in their hair and clothes.


4. Human Health-2



Indoor Temperature



The comfortable air adjusted by the air conditioner is sucked into the awning cover of the usual upwind system, increasing energy consumption. In addition, since cold/hot air can enter the room from the exhaust fan, it is difficult to provide a comfortable space for chefs and customers.


5. Clean


Through the built-in inspection panel, it is very simple to replace the oil filter in the workbench, and you can easily access the oil filter for cleaning.



Using updraft systems, even those with large ceilings, it is important to escape into the environment and require frequent cleaning.

The downdraft system almost eliminates the leakage of these toxic by-products. Your furniture (chairs and tables) and your walls, ceilings, lamps, etc. do not have to be replaced/repainted frequently, and there will not be any oil residues.


6. Interior Design



• Improve appearance and atmosphere.
• The bulky awning is no longer needed.
• Accessible view as shown in three-dimensional graphics.
• Unlimited design provides a comfortable and pleasant dining atmosphere.



7. Data

A comparison of the energy use of a restaurant with a downdraft Cookeryaki Hibachi table and a restaurant with a traditional overhead exhaust type Hibachi table.

The basis of comparison is the restaurant, because the restaurant is the place where the hibachi device is installed and has the greatest impact, and it is also the place where guests/restaurant customers stay.

As part of good restaurant practices, keep your guests comfortable. Therefore, you must eliminate cooking odors and smoke, and keep the room environment (temperature, heating, cooling, air conditioning, and humidity) at a comfortable level so that guests have a pleasant experience.

For the energy comparison, we are based on the energy usage of hibachi devices with roughly the same size (about 5 feet long x 3 feet wide) and the same ignition input, 38,000 BTU/Hr. Natural gas or propane fuel. One of the hibachi units is a downdraft unit, and the other uses a traditional overhead exhaust hood to exhaust air.


Tons of air conditioning
required to condition
make up air entering
room to replace
exhausted air every hour.
2.1 tons or 25,350 BTU/Hr
66 cents per hour for cooling.
5.7 tons or 68,250 BTU Hr.
or $1.80 per hour to cool
the volume of incoming air
to make up for exhaust.
This is about $1.14 less in
operation costs per hour per unit.
Overhead hood is 2.7 times per unit
or 270% more expensive in cooling costs
during high heat and humidity months.
Calculation assumes that both type
units are on full on rate for full hour.
One ton of cooling is about 400 cfm.
Cost to fuel hibachi for 1
hour at cost of $1.25 for
100 Cubic feet of gas.
$0.47 $0.47 Cost of fuel to operate
is the same for each unit.
Firing rate, natural gas. 38,000 BTU/Hr 38,000 BTU/Hr  
Heating load for building
required to heat
incoming make up air 15°F
warmer during heating season.
21 cents per hour for gas heat,
46 cents for electric heat.
This amount is generally lower
than the fuel cost to operate
the downdraft unit.
57 cents per hour for gas heat,
124 cents per hour for electric heat.
This amount can be more
than the actual fuel cost
needed to operate the
overhead exhausted hibachis.
Overhead hood is 2.7% times per unit or
270% more expensive in air heating costs
during heating season. Calculation
assumes that both type units are on full
on rate for full hour.
Fuel costs are based on $1.25 for 100,000
BTU of heat or 9 cents per Kw of electric
power in Alabama during August 2009.
Required exhaust to
capture all cooking
odors, smoke.This air is
mostly conditioned air
taken from the dining
room and air replacing
it has to be either heated
or cooled to provide
a pleasant dining room.
845 cfm of conditioned
room air, (heated, cooled),
as verified by agency tests.
Average of 2275 cfm of
conditioned room air is
required exhaust volume
for overhead hoods.
Overhead hoods must be
sized to extend beyond the
appliance at least 6″ to 12”
according to most local codes.
Minimum hood length for
sample unit is 6° to 7° long.
By experience we have noted
the exhaust volume needed
for complete capture with
and overhead hood is 300 to
400 cfm (cubic feet per minute)
per foot of hood length.
This calculation used 350 cfm
and the shorter 6” hood length.
If the larger hood and flow are
used the value would be 2800 cfm.



Although the use of downdraft hibachi table meters has the same fuel operating costs as overhead ventilation devices, it can save a lot of energy because these devices themselves can pay users for energy-saving costs for building air conditioning and heating loads, and because buildings that need to be adjusted have less supplemental air , So the heat load is greatly reduced.

For example, cooling costs are reduced by $1.14 per operating hour per downdraft unit.

For an 8-hour daily operation, this is equivalent to saving USD 9.14 per unit per day in the target area

Ten units will provide a potential energy saving of up to 91.40 per day.

Even if the operating time of these 10 units is only 50%, this is still a daily savings of $45.60.

In one month, this is equivalent to a saving of US$1360.00 by the power company.

Overhead hoods have some additional hygiene and food safety issues. In other words, cooking steam contains steam, carbon dioxide and grease. When these products are drawn to the exhaust hood, they can be collected on the exhaust hood, condensed, and then dripped back to the customer.

Customers and cooks sitting and standing in the exhaust stream also inhale these compounds, and health officials believe such exposure is harmful.

Grease dripping back to the cooking surface can cause other hygiene-related problems. Bacteria and dirt can be washed back into the food contact area. There is no such danger in downdraft hibachi units.