What Is Commercial Teppanyaki Equipment?

Commercial teppanyaki—also called tableside cooking—lets skilled chefs perform while guests watch ingredients become dishes. What is the equipment? CHINENG explains.

What is commercial teppanyaki?

Preheat the iron plate, then cook meats and vegetables on it—preserving natural flavor and nutrition. That is why teppanyaki has stayed popular for generations.

Heating methods

Gas: natural gas, LPG, or town gas flame under the plate.

Electric tube: dry heaters transfer heat to the plate.

Electric aluminum plate: power heats an aluminum plate that warms the iron surface.

Induction: coil magnetic fields heat the iron plate itself.

Mobile snack carts with one or two operators sell squid, tenderloin, and more in busy spots.

Typical electric specs: 380 V/50 Hz, about 7.5 kW, three-phase five-wire, integrated build. Plates use imported alloy or food stainless about 20 mm thick that resists warp and discoloration.

Usage notes

Oil the plate, heat, then press ingredients gently with tools. Never dry-burn or dump trash/wastewater into exhaust ports—clogged ducts stop use. Clean matching fans, hoods, and grease filters for hygiene.

Japanese and Chinese teppanyaki styles differ—follow CHINENG for later comparisons.