Smokeless Hibachi Tables | Cookeryaki | History of Invention
We have a history of more than 15 years in China, using traditional Japanese techniques in the design, planning and construction of tea houses, Japanese restaurants, Japanese steak houses and restaurants that use Smokeless BBQ Tables / Smokeless Hibachi Tables.
After installing smokeless BBQ tables in several restaurants around the world, I started to receive many calls from Hibachi chef. They once saw my smokeless BBQ table in a restaurant and noticed that there was no exhaust hood above the smokeless BBQ table. They called me and asked if I also made a Hibachi version.
I asked Hibachi’s chefs why they would ask me if I also made a Hibachi version of a smokeless grill table. Hibachi Chef explained to me that traditional hooded grills inhale unhealthy fumes and oil vapors when cooking in front of customers. The chefs told us that the table became very hot, making them tired quickly. Hibachi’s chef also told us that the smell of cooking smoke and oil can stick to customers’ hair and clothes. Chefs said that in terms of maintenance, hood grills are not economical, and the oily fume sticking to the floor, ceiling and walls is difficult to remove; in addition, there are also unsanitary and high risks related to accidents and fires.
Every Hibachi chef who called me to ask about a Smokeless BBQ Table said the same thing, why do you need a Smokeless Hibachi Table so much. Therefore, after hearing these comments, we decided to take on the challenge of researching and developing a safer, simpler, and more economical smoke-free Hibachi table. Later, we successfully installed the first smokeless Hibachi table for restaurant.
Our products have obtained UL, NSF and MEA safety and reliability certifications. Our products are currently installed in more than 1,000 restaurants worldwide. We sincerely hope that our products can provide a safe working environment for Hibachi chefs. Our unique hoodie design can provide all customers with better indoor lighting and provide them with a more interesting and exciting dining experience.
