Product Advantages:

1. Multi-stage water and electricity filtration system for more thorough and efficient purification.

2. Centrifugal fan for strong suction and ample airflow.

3. Professional purification power supply with multiple protections for practicality and safety.

4. Stainless steel filter tank with flame retardant properties.

Competitive Advantages:

1. 99% smoke and odor removal; no smell of cooking fumes from 10 meters away, avoiding resident complaints.

2. 304 stainless steel countertop, food-grade, passed US FDA wipe test.

3. AC/DC dual power supply, compatible with 110V/220V global voltage.

4. Exported in a complete wooden crate; plug and use within 5 minutes of arrival at port.

5. Supports full-color UV printing on the vehicle body for advertising purposes.

Product Parameters：

Note: Customization is available upon request.

Core Structural Design

1. Oven Body and Grilling Utensils: Traditional models typically feature a narrow, elongated oven body measuring 60-90cm, while commercial front-mounted models commonly come in 1.3m, 1.5m, and 2m sizes, with a height generally between 1.2-1.3m. The oven interior is lined with high-temperature refractory bricks, which insulate against heat to prevent deformation and stabilize the internal temperature. The charcoal grill plate is usually made of 20mm thick steel, making it less prone to burn-through at high temperatures, and is often removable. It also features enlarged air vents for easy removal of charcoal ash. A heat adjustment port is typically located at the front of the oven, and some models come standard with a solid square rod, allowing for flexible adjustment of the grill opening width to accommodate different types of skewers. The grill rack is close to the charcoal fire, utilizing far-infrared heat transfer to ensure even heating of the food.

2. Visualization and Protection: High-end models often feature fully transparent tempered glass windshields, allowing diners to clearly observe the entire grilling process of the yakitori. The glass also blocks sparks, ensuring dining safety and creating a cleaner, more aesthetically pleasing area, enhancing the restaurant's upscale feel.

3. Suction and Purification Layout: The air intake is typically flush with the oven body, employing a horizontal or side-mounted suction design to quickly capture fumes and prevent them from spreading to the dining area. The purification system is comprehensive; lower-end models often use a basic combination of a front-end water tank and filter, while high-end models incorporate three stainless steel purifiers or a widened purification electric field with dual high-voltage and one low-voltage system. This allows fumes to remain within the electric field for a longer time, resulting in more thorough purification.

Daily Cleaning

1. Cooling Treatment: After grilling, close the damper and allow the charcoal fire to extinguish naturally. Wait until the oven body temperature drops to room temperature (approximately 1-2 hours) before cleaning. Never wash with water while the oven is hot, as this can cause deformation of the oven's steel plates due to thermal expansion and contraction.

2. Cleaning Charcoal Ash and Residue

(1) Pull out the drawer-type ash collection box at the bottom of the oven, empty the charcoal ash and food residue inside, and clean the remaining dust inside the box with a dry brush to prevent charcoal ash from accumulating and clogging the ventilation openings.

(2) Use a long-handled wire brush to scrub the charred residue on the surface of the charcoal plate. If the charcoal plate is removable, remove it and rinse it with clean water (it must be completely dried before being put back in) to ensure that the ventilation holes of the charcoal plate are not blocked.

(3) Cleaning the Grill: Remove the grill rack and soak it in hot water for 10 minutes. Add a neutral detergent (avoid strong acids and alkalis), and use a steel wool pad to scrub the surface oil and food residue. Rinse it clean and dry it to prevent rusting.

3. Cleaning the Glass Windshield

(1) Spray a glass cleaner onto the glass surface with a spray bottle and let it stand for 3 minutes to soften the oil and soot stains. (2) Gently wipe with a soft cloth or sponge, avoiding scratching the glass with steel wool. If the oil stains are stubborn, use a kitchen scouring pad (non-steel wool type) to wipe them. Finally, wipe away any water stains with a dry cloth to ensure the glass remains clear and does not obstruct the view for diners.

4. Preliminary Cleaning of the Air Inlet and Filter

(1) Open the air inlet cover and use a dry brush to remove the oil particles and soot adhering to the surface.

(2) Remove the pre-filter (mostly made of stainless steel), rinse the surface oil stains with clean water, let it dry, and then reinstall it to prevent the filter from clogging and affecting the air intake effect.

FAQ:

Q1: Do your products have CE certification?

A1: Our products are CE certified. We can provide it if needed.

Q2: Can you place a sample order?

A2: Yes, we can provide free samples, but you will be responsible for the express delivery cost.

Q3: What payment terms do you accept?

A3: Wire transfer, Western Union, documents against payment, letter of credit...