American Range Teppanyaki Griddles - ARTY-48
Model ARTY-48 | Made in USA
Serve the theatre and flavor of Japanese teppan-yaki cooking with American Range’s 48" countertop griddle. A thick polished steel plate, center-fired round burner and stainless-steel body deliver the heat, durability and easy cleanup professional kitchens demand.From the heavy 3/4" plate to the grease management system, every detail is engineered to keep your line moving. The rolled front edge doubles as a spatula rest, and the stainless channel funnels grease straight into the can—no corners or seams to trap food debris.
Features
- 48" W x 24" D cooking surface – perfect for high-volume hibachi or breakfast service.
- 3/4" thick smooth polished steel plate for superior heat retention and even caramelization.
- 30,000 BTU (9 kW) round center burner creates the traditional teppanyaki “hot zone.”
- Manual gas control valve lets chefs dial in the exact temperature they need.
- One-piece rolled stainless-steel front and full-length grease trough for mess-free scraping.
- Large-capacity removable grease can slides out in seconds for quick disposal.
- All stainless-steel exterior resists corrosion and wipes clean fast.
- cETLus & ETL-Sanitation listed for gas safety and food-service hygiene.
Specifications
| Cooking surface (W × D) |
48" × 24" (1219 mm × 610 mm) |
| Overall depth |
29 11/16" (754 mm) |
| Overall height |
10 1/2" (267 mm) |
| Plate thickness |
3/4" (19 mm) |
| Heat input |
30,000 BTU/hr (9.0 kW) |
| Gas connection |
3/4" NPT, Natural Gas or LP (specify at order) |
What our Experts Think
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Authentic Teppanyaki Cooking Surface
The American Range ARTY‑48 is a 48″ commercial Teppanyaki griddle built for professional kitchens and hibachi‑style cooking, offering the performance and surface area needed for steaks, seafood, vegetables, fried rice, and more at high volume.
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Robust 3/4″ Steel Griddle Plate
Its 3/4″ thick polished steel plate delivers excellent heat retention, even cooking, and a smooth surface that’s ideal for creating authentic sear marks and consistent results across the full 48″ width.
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Focused 30,000 BTU Hot Zone
A single 30,000 BTU round burner generates an intense hot zone at the center of the griddle—giving chefs rapid heat, strong searing capability, and precise manual control for varied dishes.
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Professional‑Grade Construction & Cleanup
Stainless‑steel exterior, a removable large‑capacity grease can, grease trough, and a one‑piece rolled front make daily cleanup easier and keep your station hygienic even during peak service.
Q&A
Q: What is the American Range ARTY‑48?
A: The American Range ARTY‑48 is a 48‑inch commercial Teppanyaki (Japanese‑style) gas griddle designed for professional kitchens, hibachi‑style cooking stations, and culinary performance lines.
Q: What type of cooking surface does it offer?
A: It features a 3/4″ thick, 24″ deep smooth polished steel griddle plate that ensures even heat distribution and durability for high‑volume teppan cooking.
Q: How much heat output does it produce?
A: Powered by a 30,000 BTU round burner, it creates a concentrated hot zone in the center ideal for searing, stir‑frying, and traditional teppanyaki techniques.
Q: What construction and materials are used?
A: The griddle has a stainless steel exterior body, a one‑piece rolled front, and an integrated grease trough with large removable grease can for quick cleanup and sanitation.
Q: How is it controlled?
A: Manual gas controls give chefs precise temperature adjustment for different foods and cooking styles.
Q: What are the dimensions and installation type?
A: The unit is 48″ wide, approximately 28″ deep, and about 10½″ high, designed as a countertop griddle for commercial lines or hibachi stations.
Q: What kitchens is this ideal for?
A: Best for teppanyaki restaurants, hibachi grilling stations, live‑cooking exhibits, and high‑volume kitchens that require a flat, high‑heat cooking surface with easy‑clean design.
Maintenance Tips
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Clean the griddle surface daily: After each service, scrape the 3/4″ thick polished steel cooking plate to remove food residue and grease, then wipe with a damp cloth to maintain even heat and food safety. Regular seasoning with oil after cleaning helps preserve a smooth, non‑stick surface.
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Empty grease trough & can: Remove and wash the large removable grease can and grease trough daily to prevent buildup, reduce fire risk, and simplify cleanup.
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Wipe exterior stainless steel: Use a soft cloth and mild, non‑abrasive cleaner on the stainless steel body and rolled front to maintain a professional finish and resist corrosion.
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Check controls & burner: Inspect manual gas controls and the adjustable gas burner pilot regularly to ensure smooth operation and consistent heat output.
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Inspect gas connections: Periodically verify that gas lines and fittings are secure and leak‑free; address any issues immediately for safety.
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Monitor the cooking plate: Check for warping or damage to the steel surface; replace if necessary to maintain even cooking performance.
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Annual professional service: Have a certified technician inspect burners, valves, and components yearly to sustain long‑term reliability and safety. (Industry best practice)
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