EQUIPMENT KNOWLEDGE · PROFESSIONAL KITCHEN EQUIPMENT
Teppanyaki Griddle
A teppanyaki griddle is a thick flat heated steel plate used for fast direct-contact cooking, often in open-kitchen or tableside Japanese service.
Best Uses
Beef, seafood, poultry, vegetables, fried rice, noodles, and interactive guest-facing cooking.
What to Look For
- Even heat distribution.
- Independent temperature zones.
- Effective grease channel and extraction.
- Surface size matched to service volume.
Correct Use
Preheat fully, establish hot and moderate zones, scrape between batches, and control fat carefully during guest-facing service.
Common Mistakes
- Overcrowding and dropping surface temperature.
- Using excessive oil.
- Allowing carbon buildup to transfer bitterness.
Chef’s Notes
The plate should function as several temperature zones so proteins, vegetables, and finishing can happen simultaneously.
Related Equipment
Plancha, flat-top griddle, kitchen tongs, bench scraper, and infrared thermometer.