The Mongolians were pastoral nomads from northeast Asia. They developed from this lifestyle a unique culinary culture featuring roasting and grilling lamb. Signature Mongolian delicacies include roasted whole lamb and lamb kebabs. The most famous among them, the “Genghis Khan’s Dish”, was invented by Genghis Khan himself.
Legend has it that the idea came to him when he saw meat being over-cooked over the campfire. To avoid this nuisance, he grabbed a soldier’s steel helmet and grilled meat on it instead – a clever move that prevented meat from coming in direct contact with fire. This became the primitive form of what has come to be known as teppanyaki today.
The expansion of the Mongolian Empire helped boost the popularity of the new cooking method, which eventually evolved into a cuisine of its own and spread to the greater part of Eurasia. However, the hype of the primitive teppanyaki quickly faded at home after the fall of the empire, or the Yuan Dynasty.
But Genghis Khan’s innovative culinary art left its trace elsewhere in the world. Most notably, it found its place in Sapporo, Japan. Recorded history documented similar style of cooking in eateries, where patrons grilled meat on top of helmet-like pots over burning coal, then mixed the cooked meat with other ingredients and seasonings using chopsticks. Later variations also include the Korean barbeque, where instead of on a hot steel plate, meat is grilled on top of a steel rack. But it was the Japanese who eventually infused the cooking style into its culture and coined the term ‘teppanyaki’
Modern teppanyaki has evolved into a stir-fry based cook-and-dine with the teppan surrounded by elegant tabletop, around which patrons are seated communally so they can easily socialize as the chef prepares their meals right in front of them. Teppanyaki continues to evolve and gain popularity, adapting to local taste and preferences.
Teppanyaki equipment can be used in restaurants, kitchens, homes, guesthouses, beach house, etc.
In addition to commercial teppanyaki equipment, there are other options for Home Use Teppanyaki and Far Infrared Glass Grill.
This really depends on chef’s preference; we can only provide advantages and disadvantages as follow:
One of the advantages with the electric type is that you have the option to select full equipped smokeless type, which air duct can be eliminated. And because electric has no flame, it is also considered to be safer than gas type.
Furthermore, you can create a set of cooking SOP, which is easier for training chefs.
As for the gas type, it is definitely cheaper than electric.
Many experienced Taiwanese chefs prefer to use gas teppanyaki, because they know how to control the temperature of the teppan simply by a glimpse of the flame. However, because of this, it is harder for trainee to replace experienced chef.
Fancy’s teppanyaki table can be customized to fit in restaurant decoration, and required seating capacity. However, there is still a limitation for the smallest unit we can build, and also with the transport route limitation.
With the teppanyaki equipment that required exhaust hood on top, you’ll need to make sure air duct can be installed on the ceiling. Also, because it is further away from the cooking surface, you’ll need a bigger exhaust motor blower for the suction. And it is less healthy for chef because all the cooking smoke will pass through chef before entering exhaust hood.
The downdraft system has aperture that is located between cooking surface and chef position, it will absorb majority of the cooking smoke and gives chef better air to breath.
Also, because it is closer to cooking surface, less exhaust is needed; therefore, it will be more quiet and easier to clean (hand reachable).
The warranty for our product is one year after installation. Upon providing photo/video confirmation on the problem, we will provide required spare parts for replacement within one year. After one year, we will charge spare parts and shipping costs.
We received safety certifications from UL, NSF, CE, and ISO9001, as well as passed heavy metal solubility test to ensure no toxic substances are released during the cooking process.