Teppanyaki Plates

Hospitality Connect stocks 23 teppanyaki plates and grills for Japanese restaurants, hotels, caterers and function venues. The range covers electric and gas models, including bench mounted hotplates and non stick plates. Goldstein, B and S and SOGA are among the brands stocked.

Fuel type is the first decision. Gas teppanyaki plates give fast, adjustable heat and suit kitchens with an existing gas connection. Electric plates need only a power supply, which makes them simpler to install in a tenancy without gas. Plate size sets how many covers you can cook at once, so match it to the seating at each teppanyaki station rather than to total venue capacity. A non stick surface reduces the oil needed and speeds cleaning between services, while a plain steel plate takes heavier scraping and higher heat. Trade pricing applies, delivered Australia-wide.

Why buy teppanyaki plates from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Teppanyaki plates care and longevity

• Track TPM (total polar materials): A simple oil tester flags when oil should be discarded — usually 24–27% TPM.
• Inspect heating elements monthly: Crusted elements run hot in patches and create hot spots that scorch food.
• Check thermostat calibration quarterly: A 10°C drift wastes oil and produces inconsistent product.
• Replace door gaskets when squashed: Loose seals leak heat and cycle the thermostat constantly.
• Clean drain valves: Sediment cakes the valve and chokes oil flow on filter day.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right teppanyaki plates to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.