Teppanyaki thickness is usually between 0.6 cm and 1.5 cm. Sufficient thickness to ensure that the temperature of the dishes cooked on the teppanyaki. Too thin to do the dishes put on the dishes for a while there is no temperature. Thicker teppanyaki storage temperature is high, can sustain high temperature. Teppanyaki generally use cast iron plate.

Teppanyaki equipment: large Teppanyaki equipment can be burned according to the characteristics of Japanese Teppanyaki, French Teppanyaki, French Teppanyaki, Japanese Teppanyaki, Western food, fancy Teppanyaki.

Snacks Teppanyaki: snacks Teppanyaki by one to two people can operate, equipment for Teppanyaki snack car. Burned food commonly found on the street or crowded places of teppanyaki squid, teppanyaki tenderloin and so on.

Japanese Teppanyaki:

Japanese Teppanyaki is the highest level of Japanese cuisine in the form of dining, it is different from Chinese barbecue and Korean barbecue, eating Japanese Teppanyaki is a symbol of wealth and status (and only a symbol). Teppanyaki is the process of sizzling and maturing ingredients directly on a hot iron plate. These ingredients cannot be marinated or processed beforehand, but are quickly cooked and matured by the high heat of the iron plate in order to retain their own nutrients and flavors.

Because the ingredients can't be marinated beforehand, it requires a lot of raw materials, such as sirloin beef, filet mignon, cowboy bones, silver cod, scallops, foie gras, and so on.

Reference for the above: Baidu Encyclopedia-Teppanyaki