For hotel, resort, restaurant and hospitality projects in the Middle East, selecting a commercial teppanyaki grill is rarely just an equipment purchase.
A teppanyaki station sits at the intersection of kitchen engineering, interior design, ventilation, electrical planning, chef workflow and guest experience.
For this reason, a successful project should not begin with the question:
“How much is the teppanyaki grill?”
It should begin with:
“What configuration will actually work for this project?”
This guide is for consultants, kitchen designers, contractors, hotel operators, and procurement teams across the Middle East. A clear technical brief can prevent costly revisions in projects in the UAE, Saudi Arabia, Qatar, Oman, Bahrain, and nearby markets.
This guide explains what should be included in a commercial teppanyaki grill RFQ and what should be confirmed before the equipment enters production.
What Should Be Included in a Commercial Teppanyaki Grill RFQ?
A good RFQ should give the manufacturer enough information to check technical feasibility before issuing a quotation.
Instead of requesting only a “commercial smokeless teppanyaki grill,” the project team should ideally provide the following information.
Quantity and Overall Dimensions
Clearly specify the required quantity and equipment dimensions.
For example:
- Quantity: 2 units.
- Overall size: 1,200 × 700 × 850 mm.
It is also important to clarify what those dimensions refer to.
Do they represent:
- the complete stainless-steel equipment.
- the cooking unit only.
- or the finished counter including decorative materials?
This distinction becomes particularly important when the teppanyaki equipment will later be integrated into a counter fabricated by the local fit-out contractor.
Heating Method
Commercial teppanyaki systems can be configured with either:
- Electric heating.
- Gas heating.
The correct choice should be based on actual site conditions rather than preference alone.
For electric equipment, the project team should provide:
- voltage.
- phase.
- frequency.
- available connected load.
- and any preferred electrical component or control brands.
A typical project specification may look like:
380 V / 3 Phase / 50–60 Hz
If a consultant specifies a preferred electrical component or control brand, it is also useful to confirm whether an approved equivalent is acceptable.
For gas systems, the project team should confirm the available gas type, supply conditions and local installation requirements before the final design is released.
Gas vs. Electric Teppanyaki Grill
Built-In Smokeless Teppanyaki Requires Early Engineering Review
For many Middle East hotel and restaurant projects, the most important requirement is not the heating system itself.
It is smoke management.
Open-kitchen and live-cooking concepts are increasingly integrated into dining areas where traditional overhead exhaust systems may interfere with the architectural design.
This is why project teams often ask for:
- built-in smoke extraction.
- downdraft extraction.
- integrated smoke purification.
However, these terms should not automatically be treated as the same system.
A commercial teppanyaki project may use:
- traditional overhead exhaust.
- downdraft extraction.
- integrated smoke-processing equipment.
- or a combination designed around the building conditions.
Each approach has different requirements for equipment dimensions, airflow, ducting, maintenance access and site coordination.
For a built-in smokeless solution, Cookeryaki can review the proposed dimensions before quotation. This checks whether the required smoke-processing system can fit inside the equipment.
This is particularly important for compact units.
For example, a specification such as:
1,200 × 700 × 850 mm
combined with:
electric heating + internal smoke processing
should be technically reviewed as one complete system.
The heating and control components need enough internal space. So do the smoke-processing equipment, grease collection system, and maintenance access.
A drawing may therefore need to be adjusted before production if the original dimensions do not provide enough space for reliable operation and servicing.
Smokeless Teppanyaki Table Systems
Metal-Only Teppanyaki Unit or Complete Decorative Table?
Another important RFQ item is the scope of supply.
Not every project requires a complete finished teppanyaki table.
For many hotel and restaurant projects, especially consultant-led projects, the local interior or fit-out contractor may already be responsible for:
- marble.
- stone.
- timber.
- decorative panels.
- countertops.
- furniture.
- and surrounding finishes.
In these cases, the manufacturer can supply a metal-only commercial teppanyaki unit for integration into the locally fabricated counter.
This can make coordination easier when the teppanyaki station is part of a larger interior design package.
Other projects may prefer a complete factory-built assembly including:
- cooking plate.
- stainless-steel structure.
- guest countertop.
- decorative cladding.
- lighting.
- smoke-control system.
- and seating configuration.
The RFQ should therefore clearly state whether the requirement is:
- Metal grill only.
- Complete Teppanyaki Table.
This single clarification can significantly affect the quotation.
Custom Design Must Still Work on Site
Custom fabrication can adapt the equipment envelope, cooking plate, table shape, chef position, seating, stainless-steel structure, electrical configuration, and smoke-control arrangement to the project.
However, customization must still support chef workflow, guest circulation, cleaning, and service access. Fixed columns, ceiling restrictions, nearby MEP services, selected interior materials, and ventilation routes should be reviewed before drawings are approved. The final smoke-control concept must be coordinated with the kitchen consultant, MEP team, contractor, and applicable local requirements. An integrated purification system should not be assumed to remove every ventilation obligation.
Technical Documentation Matters as Much as the Equipment
Professional hotel and restaurant projects normally require more than a quotation.
Consultants and contractors may also request:
- dimensional drawings.
- electrical information.
- connected load.
- utility connection locations.
- ventilation interface information.
- installation instructions.
- maintenance requirements.
- packing information.
- and certification documentation.
Where CE, NSF or other documentation is required, the project team should confirm the documentation applicable to the specific proposed model and configuration.
This is particularly important for customized equipment.
Changes to:
- dimensions.
- heating method.
- electrical components.
- smoke-control configuration.
- or overall construction.
may affect the documents required for consultant approval.
Certification should therefore be reviewed at model and project level rather than assumed to apply automatically to every customized version.
Packing, Delivery and Project Logistics
International hospitality projects should also include logistics information in the RFQ.
The manufacturer should ideally know:
- Project country.
- Destination port.
- Required delivery date.
- Packing requirement.
- Preferred Incoterm.
For international shipments, commercial teppanyaki equipment may be packed in export plywood cases according to the final configuration.
The quotation can then clearly distinguish between:
- equipment price.
- packing.
- optional accessories.
- and shipping where required.
For project procurement companies handling multiple hotel locations, this also makes the quotation easier to incorporate into the wider equipment schedule.
What Should You Send to Cookeryaki?
For the fastest technical review, a project enquiry should ideally include:
- project name and country.
- quantity.
- required dimensions.
- floor plan or kitchen drawing.
- heating preference.
- electrical supply.
- required smoke-control concept.
- metal-only or complete-table requirement.
- seating capacity.
- countertop or finish requirements.
- destination port.
- required completion date.
- and any consultant documentation requirements.
Where available, you can also send:
- kitchen equipment layouts.
- reflected ceiling plans.
- interior drawings.
- site photographs.
- or material references.
The more complete the initial project information is, the more accurate the first technical proposal and quotation can be.
Supporting Middle East Hospitality Projects
Cookeryaki works with restaurant operators, hotel project teams, kitchen consultants, contractors and equipment procurement companies on commercial teppanyaki projects.
Depending on the project scope, support can include:
- Design review.
- Custom equipment configuration.
- Technical drawing coordination.
- Production.
- Quality control.
- Export packing.
- Logistics coordination.
- After-sales support.
For consultant-led projects, the objective is not simply to manufacture a grill.
It is to make sure the proposed equipment can move from:
RFQ → technical review → approved drawing → production → installation
with as few surprises as possible.
If you are currently planning a commercial teppanyaki project in the Middle East, send us your layout, dimensions, electrical supply and smoke-control requirements.
Email: marketing@cookeryaki.com
Send Us Your Project Requirements
Please include:
Project Location / Quantity / Dimensions / Heating Type / Voltage / Smoke Extraction Requirement / Destination
Cookeryaki will review the project requirements and recommend the appropriate configuration before quotation.