Although I'm not from Beijing, the teppanyaki equipment in our hotel was purchased in Beijing. Because teppanyaki has to be made on site for guests to see, the teppanyaki equipment should be placed directly in the dining room, and there will inevitably be oil smoke during the teppanyaki cooking process.

Most of the teppanyaki equipments produced by manufacturers discharge the oil fume to the outside through pipelines, but our hotel has no reserved pipeline location, so many manufacturers do not meet our requirements.

Later, it was hard to find a teppanyaki equipment manufacturer in Kaifeng Hengye, Beijing. The teppanyaki equipment produced by their company can purify the lampblack generated in the cooking process of teppanyaki into air through a complex plasma lampblack purification and water circulation system.

And it's still normal temperature air! ! This is exactly what our hotel needs.

I wonder if your hotel is also looking for such teppanyaki equipment.

In addition, talk about some general parameters of teppanyaki equipment customized by our hotel, hoping to help you:

Panel: imported carbon alloy steel plate

Peripheral: 5mm * 4cm

Internal skeleton: 40*40*3mm stainless steel square tube.

Outsourcing: 1.2 thick stainless steel plate.

Technology: 5 grinding, polishing and wire drawing processes; Microcomputer control, nanotechnology

Electromagnetic: 1, electromagnetic aluminum plate (heating time: 15 minutes); 2, electromagnetic copper plate (heating time 5 minutes);

Configuration:

1. Oil fume purifier (plasma technology, nanotechnology; The purification rate is 95%);

2. Smoke exhaust fan (built-in, high efficiency, multi-wing, low noise, centrifugal smoke exhaust fan, 220v, 550w, plus silencing shock absorber);

3. Water circulation, water cooling and water purification system;

Specification: width 800 length according to customer requirements;