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The Art of Teppanyaki Cooking

Japanese cuisine is trendy in the United States. Two of the most popular methods of preparing Japanese food in a restaurant are hibachi and teppanyaki. These cooking methods are very different but often mistaken for each other. These cooking methods provide different experiences for the patrons of a Japanese restaurant. Hibachi and teppanyaki cooking also present different challenges to the foodservice personnel who make this food.

The Art of Teppanyaki Cooking

Created by a restaurant chain after World War II, teppanyaki cooking is when a chef prepares the entire meal in front of diners seated around a flat iron griddle. The word \’teppan\’ is Japanese for the iron plate where the food is cooked, while \’yaki\’ means grilled. 

The terms hibachi and teppanyaki are often used interchangeably, but the cooking methods are quite different. While teppanyaki for cooking for a group and uses gas, hibachi cooking uses a small open-top container that burns charcoal. A bowl is placed on top, and guests can cook their food in their vessels.

Keeping it Safe

Teppanyaki-style cooking requires safety measures to prevent chefs and customers from inhaling toxic fumes. All reputable teppanyaki restaurants take precautions, including having a vent and hood to direct fumes away. However, these measures can negatively impact the dining experience due to appearance and noise levels. The noise and decreased visibility can hamper the entertainment value of the chef\’s performance. They also require extra labor to clean the hoods and vents regularly.

Thankfully, there is a solution.

Evo EVent Teppanyaki

The Evo EVent teppan griddle features multiple cutting-edge features. Its ventless recirculating ventilation system eliminates the need for both vents and hoods, which gives guests a better view of the chef and makes cooking safer and less labor-intensive while still removing grease-laden vapors from the surrounding air.

With a 24 x 48 steel surface surrounded by a granite countertop, the  Evo EVent 48E uses electric power, which works for businesses that don\’t have access to gas. Easily controlled by a touch screen that allows the chef to adjust the temperature from 100 to 550 degrees Fahrenheit, the EVent 48E also features a cutting-edge fire suppression system for enhanced safety. And with its four-stage filtration system, smoke particles and airborne grease are captured to provide a better customer experience for that special night out. 


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