Japanese Teppanyaki Hot Plates

Japanese Teppanyaki hot plates are one of the most iconic pieces of Japanese HoReCa equipment, combining an efficient cooking process with an entertainment element in restaurant settings. A properly selected Teppanyaki hot plate ensures even heat distribution, quick heating and a long service life under intensive use.

Types and sizes of Teppanyaki hot plates

Professional Teppanyaki hot plates are available in various types and sizes to meet the requirements of a restaurant’s concept. Tabletop Teppanyaki hot plate—a compact model on legs or a countertop; ideal for small restaurants or demo culinary stations; typical width 60–90 cm. Floor-standing Teppanyaki station—a larger freestanding Teppanyaki station with a wider cooking surface; 100–180 cm long; designed for higher-capacity restaurants. Built-in Teppanyaki hot plate—integrated into a kitchen block; one of the classic hibachi restaurant table layouts, where cooking takes place directly at the diner’s table. Double-sided Teppanyaki hot plate—a surface serviceable from both sides; a large Teppanyaki grill side for restaurants with an open kitchen. Also explore the Combined TEPP-TWIN station.

Technical parameters and heating systems

The technical parameters of Teppanyaki hot plates directly affect cooking quality and energy efficiency. Surface material—AISI 304 or 316 stainless steel with a thickness of 6–10 mm; cast iron with an enameled or oxidized surface; both materials ensure even heat distribution. Heating type—gas Teppanyaki with faster heating and a higher maximum temperature; electric models with more precise temperature control and easier installation. Operating temperature—150–350°C; adjustable with a thermostat or gas control valve. Tray and edges—side edges around the surface prevent food from sliding off; a mandatory feature for professional Teppanyaki. Grease collection groove—a built-in channel at the front with a collection tray; for convenient grease and liquid removal during cooking. Also explore Yakitori Grills.

Teppanyaki dishes and cooking techniques

A Japanese Teppanyaki hot plate allows for preparing a wide range of products using various techniques. Meat dishes—wagyu or other premium beef steaks; chicken thighs and seafood with soy and butter glaze. Seafood—shrimp, octopus, scallops, green rice with seafood. Asian noodles and rice—yakisoba noodles or fried rice directly on the Teppanyaki hot plate; toppings sautéed and mixed during cooking. Vegetables—zucchini, onions, shiitake mushrooms, broccoli grilled in an open-station style; caramelized with soy sauce. Omurice—a Japanese omelet rice wrap with tomato sauce; a classic Teppanyaki dessert dish. Also explore Wok Cooking Stations.

HoReCa usage scenarios

Japanese hibachi restaurant—a Teppanyaki hot plate as the main cooking platform at the customer’s table; the chef prepares directly in front of guests, demonstrating fire tricks and food preparation; a unique experience and high table turnover at a justified price. Pan-Asian eatery—a Teppanyaki hot plate next to a wok station as a menu diversifier; cooking process visible to customers in an open kitchen. Private event catering—a mobile Teppanyaki station for premium catering events.

Frequently asked questions

Is it difficult to clean a Teppanyaki hot plate? No—steel surfaces are cleaned with a special scraper and oil immediately after cooking; a regular procedure. Contact BHS. Also explore the TEPP-TWIN station.

Is a gas or electric Teppanyaki hot plate better? Gas—faster heating and higher temperature; electric models—more precise control.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.