The Garland E22-36-36GMX 36" Drop-In Teppanyaki Griddle is a premium choice for professional chefs and hibachi restaurants seeking unmatched performance, durability, and precision. Designed for high-volume commercial kitchens, this unit features an 11" x 34" heated cooking zone, providing ample space for dynamic hibachi cooking while maintaining consistent temperatures up to 500°F. The 3/4" steel plate ensures superior heat retention and even cooking, while the electronic thermostat allows for precise temperature control—critical for achieving the signature sizzle and flavor of teppanyaki dishes. Built with a stainless steel front and sides, this griddle is not only durable but also easy to clean, meeting the demands of busy restaurant environments. Its drop-in design with optional 1" flange edge simplifies installation, making it a practical solution for both new builds and retrofits.
For hibachi chefs, the Garland E22-36-36GMX offers the stability and responsiveness required for intricate cooking techniques, from searing meats to creating theatrical flame-based dishes. The 4" sanitary legs provide a sturdy base, ensuring the griddle remains level during intense cooking sessions. Whether you're outfitting a new hibachi station or upgrading an existing one, this unit combines performance, reliability, and professional-grade craftsmanship. Its 208V/1ph electrical requirements and 1-year limited warranty further underscore its value as a long-term investment for restaurants prioritizing quality and durability.
This griddle is ideal for commercial kitchens that demand precision, durability, and a high-end teppanyaki experience. Its compact yet spacious design (36" W x 24 1/16" D) fits seamlessly into countertop installations without sacrificing performance. With a reputation for reliability and a track record in professional kitchen settings, the Garland E22-36-36GMX is the go-to choice for chefs who refuse to compromise on quality. Upgrade your teppanyaki station today and deliver a cooking experience that wows both chefs and diners.