Teppan Griddle Research

K2S Steel is constantly searching for new ways to improve its teppan tables in the most eco-friendly way possible.

Part of what makes K2S an industry leader is the constant strive to make a better product.
We follow up with customers and encourage product feedback. We then take that feedback and see if there is room to make our products better. This process is a long and involved process that we've honed over the years at our head office. Feedback is what we use as a starting point for product improvements that focus on the enhancement of operation and performance which simultaneously takes into account eco-friendly considerations.

Temperature rise and management

Easy and Simple Digital Temperature Control

Performance between the gas and carbon lamp heating systems show that there is no significant difference between the output of both systems when considering the cooking teppan temperature over the same period of heating time.
However, one significant difference is that the digital temperature control makes it very easy to set the desired temperature whereas the gas teppan requires constant adjustment of high and low gas input in order to maintain the same cooking temperature.

Temperature Distribution

The heat distribution differences between the Carbon Lamp Heating system and standard gas teppan can be significant.

The radiant heat emitted from a hot teppan can have unintended consequences.
The ambient temperature of the cooking area can significantly increase. The temperature of the dining area can also increase if additional air conditioning is not used. The body temperature of the teppan operator can also increase significantly.

<Ambient Temperature Impact>

Thermographic images were taken of 2 scenarios.

• an operator and teppan plate heated with the Carbon Lamp Heating system
• an operator and teppan plate heated with a gas burner.

Summary

The electric Carbon Lamp Heating system has an easier digital temp control system and is able to mitigate temp increases within the immediate vicinity of the teppan and, over time, the entire room. This result would lead to the following considerations:

• Surrounding workers and areas will not become as hot.
• There is less body fatigue of teppan operators caused by heat radiating from the teppan.
• A cooler room could potentially mean lesser utility bills (Less AC use).
• Patrons close to the teppan will not feel as much residual heat.