Definition: In star-rated hotels, resort islands, hot spring resorts, cruise ships, and large yachts, a teppanyaki dining area can be set up to cook premium steaks, fresh seafood, and other high-end ingredients on site, giving guests greater dining variety and a stronger sense of occasion.
CAD and 3D drawings based on the room or banquet area and the hotel's brand standards. Ventilation and electrical load for several units are calculated together, then confirmed with the owner's engineering team and consultants.
B. In Production
Stone countertops, dual chef stations and low-noise heating built to hotel requirements. Every step is controlled and progress can be checked.
C. Packing & Shipping
Moisture-resistant export packing and customs documents arranged. Delivery is scheduled around the hotel's construction and opening dates.
D. Installation & Commissioning
Space, flue and power coordinated with the owner's engineering and fit-out teams. 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. Island and cruise projects also receive anti-corrosion and moisture-protection guidance, plus 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)
In star-rated hotels, resort islands, hot spring resorts, cruise ships, and large yachts, a teppanyaki dining area can be set up to cook premium steaks, fresh seafood, and other high-end ingredients on site, giving guests greater dining variety and a stronger sense of occasion. 在星级酒店、度假岛、温泉度假村、邮轮或大型游艇上，配置铁板烧就餐区域现场烹制顶级牛排，生猛海鲜等高端食材，为宾客提供更多样的就餐选择与更强的用餐仪式感。
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
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.
