GREENARK Electric Tube Heating Eight Seats Rectangle Teppanyaki
Grill Table is one of Chuanglv's classical products. The following
points provide the reasons why 85% customers in China have choosed
GREENARK TEPPANYAKI GRILL TABLES?
A. Grill body made of German 304 stainless steel, heating plate
made of special alloy steel with thickness of 20mm, one-piece
unibody, no deformation or discoloration after long time use.
B. Operation panel, waste container and filter made of 1.0mm
stainless steel, and the air inlet made of 1.5mm mirror surface
C. Amazing craftmanship of cutting, bending and polishing by
imported intelligent processing machines.
D. Electromagnetic (Induction) Teppanyaki:
1) The only manufacturer in China who specially designes and
assembles electromagnetic plate and motor for teppanyaki equipment;
2) German Infinon power module and NEC rectifier;
3) The circuit board material is in conformity with UL and Rohs
certification, the master chip is with imported 32's DSP digital
processing unit, and the 6-layered heat resistant insulative
material makes the motor work for a much longer time;
4) Electromagnetic radiation is only 18k-35k, which is much lower
than the European standard limit of 100k.
E. Gas Teppanyaki:
1) Gas consumption: LPG 0.29m3/h (0.6kgs), pipeline gas 0.8m3/h.
2) Thermostat control, automatic electronic ignition device,
automatic flame failure protection device.
F. Built-in Air Blower: High temperature resistant; low noise.
G. Built-in Taiwan Electrostatic Fume Purifier:
1) Absorbing fume particles with diameter of over 0.1mm with
processing efficiency of 93%-97%;
2) High and low voltage dust collecting plate separation
technology, easy for cleaning;
3) Advanced point discharging technology;
4) Power-off protection device for output disorder.
H. Certification: ISO 9001-2008; CE; CSA; UL certification is in
|Comparison Between Four Heating Methods|
|Heating Method||Electromagnetic/Induction||Electric Tube Heaters||LPG||Pipeline Natural Gas|
|Enlarged Cooking Area||600*400mm||700*400mm||/||/|
|Temp Rising||6min to Reach 260℃||15-18min to Reach 260℃||15min to Reach 260℃||15min to Reach 260℃|
|Temp Difference Between Real Temp & Indicator Temp||±1℃||±20℃||±20℃||±20℃|
|Adventage||Safe, high efficiency, easy operation and temperature control;
electromagnetic radiation only 18-30k||Safe, high efficiency, easy operation; low temperature return,
takes about 2-3min to get the set temperature after cooking a dish||Thermostat control, automatic electronic ignition device, automatic
flame failure protection device||Thermostat control, automatic electronic ignition device, automatic
flame failure protection device|
|Shanghai Chuanglv Hotel Equipment Co., Ltd No.253, Xuanchun Road,
Sanzao Industrial Park, Pudong, Shanghai, China, 201314 Tel: 0086
21 68286653 Fax: 0086 21 58033433 Website:
Special alloy steel of 20mm thickness made in one unibody mould to
avoid deformation or color change.
Exclusive arch design to absorb the smoke on the grill top faster
Removable Air Pipe
Between the air inlet and interior tank, for easier disassembly and
Sunk pull handle and plate is impact molded , and all corners are
rounded to ensure good looking, easy cleaning and long shelf-life.
Air Valve Device
Three levels of open, semi-open, close function for cooking
performance with flame.
Electricity Control Box
Individual electric box to hold dangerous electrical components
such as leakage protection device and overload protection device.
Front Air Supply Device
A line of air blowing holes opposite to the air inlet blowing the
smoke towards exhaust efficiency.
Operation Control Panel
The individual sunk panel is impact molded for good looking and
Removable Double Fume Filters
Between the air inlet and interior tank for easy cleaning and
Fume Exhaust and Heat Dissipation Device
Electrostatic fume purifier to remove fume particles and cooling
fan to lower the temperature to lengthen the equipment safety and
Low Noise Blower
For assisting the air exhaust of the general duct or individual
straight pipe within 3 meters to better remove the fume and smoke
on the cooking plate.