Definition: A teppanyaki private room for corporate headquarters, executive reception areas, and private clubs — ideal for client entertaining and group dining, combining privacy with live cooking.
Custom shapes such as L-shaped and U-shaped counters, with CAD and 3D layout drawings confirming where the teppanyaki grill tables go and how guests and staff move around them.
B. In Production
Custom countertops and outer finishes machined to drawing. Every step is controlled and progress can be checked.
C. Packing & Shipping
Oversized custom units are crate-packed as a whole, customs documents arranged, and a lifting and positioning plan supplied with the shipment.
D. Installation & Commissioning
Space coordinated with the building's ventilation and drainage shafts. Video tutorials, remote support and local installers available.
E. After-Sales & Training
1-year free warranty for quality-related issues, 24/7 response and spare parts supply, plus private dining service guidance and chef training.
How Airwork Works
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 teppanyaki private room for corporate headquarters, executive reception areas, and private clubs — ideal for client entertaining and group dining, combining privacy with live cooking. 在集团总部、企业接待处及私人会所俱乐部中，设置铁板烧包间，用于客户接待与聚餐宴请，兼顾私密性与现场料理的仪式感。
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
01What can we cook on it? Do you have recipe or training videos?
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.
02We'd only use it once in a while — will it still hold up?
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.
03Can the table be finished to match our club's interior?
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.
04Does it put out a lot of smoke while you're cooking?
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.
05Is 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.
06Does 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.
07Can 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.
08How 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.
09What 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.
10How 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.
11How 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.
