Space & seating
Typical table footprint, seat arrangement, guest clearance and circulation are reviewed against the proposed room.
Teppanyaki Equipment Planning
Reference drawings help architects, restaurant designers, kitchen consultants and contractors reserve the right zones for the cooking module, guest counter, chef workspace, service access and equipment maintenance. They are coordination resources, not manufacturing drawings.
Information Coordinated in a Reference Drawing
Chef working area
The operating zone should support cooking, plating, ingredient access and safe separation from guests.
Exhaust planning
Updraft, downdraft or selected recirculating filtration concepts require different routes, service access and building coordination.
Electrical & gas planning
Utility type, voltage, frequency, gas type and connection positions are confirmed for the destination and selected equipment.
Custom table form
Rectangular, U-shaped, oval, circular and architectural layouts can be reviewed for project-specific manufacture.
Drawing support
COOKERYAKI can coordinate reference dimensions and utility points with the project team before final engineering confirmation.
What to Include With Your Request
Dimensioned floor plan and ceiling height
Destination country and project type
Desired table shape and seat count
Available gas or electrical utilities
Preferred ventilation approach
Target project schedule
Reference drawings are available upon request. Final dimensions and installation requirements are subject to project-specific engineering confirmation. COOKERYAKI does not publish internal manufacturing, purification or assembly drawings on this page.