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Tang - CEO of Peter's GourmetI investigated all the counterparts copying my business type, only those who uses Chuanglv Greenark teppanyaki equipment are able to be successful. -
Zhengrong WangWe have already witnessed the success of Chuanglv for 20 years, and now we hope Chuanglv will stay young forever. -
Zhongwang YouWish Chuanglv can have a brighter future, and deliver China's teppanyaki to the world!
Contact Person :
Carrie Lu
Phone Number :
0086 13621767265
Whatsapp :
+8613621767265
Commercial Electric Sunken Exhaustion Japanese Teppanyaki Grill with Fume Purifier System
Contact me for free samples and coupons.
Whatsapp:0086 18588475571
Wechat: 0086 18588475571
Skype: sales10@aixton.com
If you have any concern, we provide 24-hour online help.
xProduct Details
| Materials | Stainless Steel 304 & 201 | Heating | Electric/Induction/Gas |
|---|---|---|---|
| Voltage | 380V/8KW, 220V/5KW | Application | Hotel/ Restaurant/ Beffet Car |
| Cooked Food | Beef, Mutton, Chicken, Fish, Shellfish, Vegetable, Rice, Noodle, Etc. | Exhaust | Built-in Air Blower(380V/0.25KW Or 220V/0.51KW) |
| High Light | Japanese Cooking Table With Vortex Blower,Japanese Electric Teppanyaki Grill,Commercial Stainless Steel Teppanyaki Grill |
||
Product Description
Commercial Electric Sunken Exhaustion Japanese Teppanyaki Grill with Fume Purifier System
| Product Name | Teppnayaki Grill/ Teppanyaki Table |
| Heating | Electricity/Gas |
| Material | Food Grade Special Alloy Steel |
| Shape | Rectangle/circle/semi-circle/oval/fan shape/U shape/arch shape, etc. |
| Capacity | 7-12 seats or customized |
| Exhaustion | Optional built-in air blower & fume purifier |
| Table Decoration | Standard design/customization |
| Application | Outdoor barbecue, restaurant, hotel, food plazza, buffet car, etc. |
| Cookable Food | Beef, mutton, chicken, fish, shellfish, vegetable, rice, noodle, etc. |
| Brand | GREENARK or OEM |
| Certification | ISO9001-2008, CE, CSA |
| Lead Time | 15-20 working days |
| Packaging | Standard Shipping Wooden Case |
The difference between upper and down exhuastion
*We support teppanyaki chefs to start their own businesses by exporting 1pc equipment.
Three Heating Methods for Choice:
1) Electromagnetic/ Induction
Parameter: 380V/ 50HZ/ 8KW/ 3-Phase
Cooking Area: 500x380mm
Temperature Rising: 6 min to reach 260℃
Temperature Difference Between real Temperature & Indicator Temperature: ±1℃
Advantages: Safe, high efficiency, easy operation, and temperature control; electromagnetic radiation only 18-30k
2) Electric Tube Heaters
Parameter: 380V/ 50HZ/ 8KW/ 3-Phase
Cooking Area: 450*400mm
Temperature Rising: 15-18min to Reach 260℃
Temperature Difference Between real Temperature & Indicator Temperature: ±20℃
Advantages: Safe, high efficiency, easy operation; low-temperature return, takes about 2-3min to get the set temperature after cooking a dish
3) Natural Gas or LPG
Parameter: 8kw(≈33mj/m3) for Natural Gas ; 8kw(≈18mj/m3) for LPG
2000pa±10% for Natural Gas ; 2800pa±500pa for LPG
0.8m3/h for Natural Gas ; 0.29m3/0.6kgs/h for LPG
Cooking Area: Φ500mm
Temperature Rising: 30min to Reach 260℃
Temperature Difference Between real Temperature & Indicator Temperature: ±20℃
Advantages: Thermostat control, automatic electronic ignition device, automatic flame failure protection device
Tag: Commercial Teppanyaki, Teppanyaki Built-in Smoke Fume Purifier , Japanese Teppanyaki
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