Cookeryaki's Downdraft System of Smokeless Hibachi Tables

Cookeryaki's Downdraft system has brought many benefits to Hibachi and Barbeque restaurants. While reducing operating costs such as electricity and cleaning fees, customers can also enjoy the interior decoration of the restaurant through the hoodless design. Explore how this system can maximize your restaurant's profitability!

The Benefits of Downdraft System of Smokeless Hibachi Tables

To save money

For example, the 3'x5' elevated exhaust pipe has a flow of 1500 CFM, which causes heat and air conditioning to be pumped out. Our desk has 845 CFM of heat, which reduces the cost of electricity by not pulling the heating and air conditioning through the exhaust.

Less cleaning

In contrast to the outdated smoke-free table cleaning, restaurants that use the outdated shibashi table need to clean the carpet at least once every five weeks. Your furniture (chairs and tables) as well as walls, ceilings, lights, etc., do not require frequent replacement/repainting and will not leave any oily residue.

No health risks

The updrafts escape into the environment in large quantities, resulting in facial heat and oily residue on hair and clothing. Customers and cooks suck in greasy, smoky air and oil droplets from the top of the hood, which drip onto customers' heads, clothes and food. Hibachi table chefs will no longer have to breathe in the oil. Also, due to changes in table design, your chef will not have to stand next to a steel cooking plate, which you can imagine getting very hot. Most importantly, your customers will no longer be exposed to the oily smoke that often lingers in their hair and clothes.

To improve the appearance

Cookeryaki's Downdraft system eliminates the need to deal with bulky overhead pipes that take up space. You can design innovative restaurant interiors without sacrificing anything. Here we have our Downdraft Hibachi & BBQ Tables installed to take a look at some Smokeless Restaurants.