CASTA Teppanyaki Cooking Station with Built-In Hot Plate CCOOKTEP800

A Teppanyaki cooking station combines a flat, high-conductivity steel plate with precise temperature control, allowing chefs to sear, grill and sauté directly on the heated surface. The plate's even heat distribution eliminates cold spots, so ingredients cook uniformly without constant stirring or flipping. Steam and fumes rise from the food and are drawn into a multi-stage filtration system, reducing kitchen odours and airborne grease before the air is vented outside.

The operator begins by switching on the two independent cooking zones, each regulated by a working thermostat. The 15 mm chrome steel plate reaches the set temperature quickly and holds it across its entire surface. Food is placed directly on the plate, where it cooks through direct conduction. A perimeter channel catches juices and residues, directing them to a single drain opening and into a large removable drawer beneath the plate. After cooking, the drawer is pulled out and emptied, keeping the work area clean.

The extraction system starts automatically when the cooking zones are activated. A 0.55 kW motor draws 1500 m³ of air per hour through a stainless steel mesh filter, a synthetic corrugated filter and an activated carbon filter, removing grease particles and odours before the air is expelled through the chosen duct channel.

The cooking surface is made of 15 mm polished hard chrome steel, chosen for its high thermal conductivity and low heat radiation. The steel resists warping and scratching under intensive use, and its polished finish allows residues to be wiped away with minimal effort. The perimeter channel and removable drawer are also stainless steel, ensuring durability and easy sanitation.

Controls consist of two working thermostats, one for each cooking zone, and a safety thermostat that cuts power if the plate overheats. The extraction system is controlled by a separate switch, allowing it to run independently when needed.

An 11.4 kW power rating indicates the total electrical load the station draws from a three-phase supply, which must be wired by a qualified electrician. The 230 V single-phase connection powers the extraction motor, while the cooking zones require a 400 V three-phase circuit. The station's footprint of 1350 by 750 mm fits into a standard worktop run, and its 1800 mm height allows it to be placed under most extractor hoods or ducted directly through the wall.

Cleaning involves wiping the chrome steel plate with a damp cloth after each service, emptying and rinsing the residue drawer, and replacing or washing the mesh and synthetic filters at regular intervals. The activated carbon filter is replaced when odour reduction noticeably declines.

The CCOOKTEP800 is available in two ducting configurations: left-channel extraction or right-channel extraction, chosen at the time of order to match the kitchen's ventilation layout.

This model is listed in the CASTA professional catering catalogue under cooking stations with integrated hot plates.