Teppanyaki and refrigeration station CASTA TPTW1600

A single stainless-steel worktop brings together a teppanyaki cooking zone that reaches 240 °C and a blast-chilling zone that plunges to -38 °C. The two independent plates sit side by side, letting the chef sear on one while instantly chilling on the other without moving food across the kitchen. This simultaneous hot-cold cycle locks in flavour, texture and nutrients, cutting holding times and cross-contamination risks.

The cooking side uses electric elements beneath a thick stainless-steel plate to spread heat evenly across the surface. A built-in extraction canopy draws steam and smoke through a Viledon pre-filter and an activated-carbon odour filter, then returns clean air to the room. The chilling side circulates cold air across a second stainless-steel plate, pulling heat out of food at a rate that meets blast-chill safety standards. Both plates share the same footprint, so the chef can slide pans and trays directly from one to the other.

Operation begins by powering on the unit at the digital control panel. The left plate is set to the desired cooking temperature up to 240 °C, while the right plate is programmed for chilling down to -38 °C. Once the plates reach temperature, food is placed directly on the cooking surface or in pans on the chilling plate. A clear plexiglass shelf above the plates shields the chef from splashes. Any cooking residues fall into a removable tray beneath the worktop. When the cycle finishes, the plates can be switched off independently, and the unit is ready for the next service.

The entire structure is built from stainless steel, including the two AISI 304 cooking and chilling plates. A small under-counter cabinet with two-thirds capacity and a neutral drawer sit below the worktop, providing storage for utensils or ingredients. Four castors allow the station to be rolled into position or moved for cleaning. A hinged lid covers the cooking plate when not in use, protecting the surface and reducing energy loss.

The 6.83 kW power rating indicates the load the station places on the electrical supply; it requires a 400 V three-phase circuit with neutral and earth. The 1600 mm width, 850 mm depth and 900 mm height determine the space it occupies on the worktop line, fitting between standard kitchen modules. The three-phase voltage and high power draw make it suitable for commercial kitchens with adequate wiring.

Cleaning involves wiping the stainless-steel plates with a damp cloth after each use, removing and rinsing the residue tray, and replacing the Viledon and activated-carbon filters when the extraction flow weakens. The plexiglass shelf lifts off for cleaning, and the castors allow the unit to be rolled away from the wall for access to the rear.

The Tepp-Twin TPTW1600 is a single model with no variants. It is categorised under combined cooking and refrigeration stations in the CASTA professional catering catalogue.