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.
Key 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.
- Backed by a 2-year limited parts & labor warranty from American Range.
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.
What Our Experts Think
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Mid-size 48" Teppanyaki griddle perfect for Japanese-style and live cooking
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Heavy-duty stainless steel construction for durability in commercial kitchens
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Even heat distribution ensures professional-quality searing and grilling
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Ideal for hibachi restaurants, hotels, and catering operations
Q&A
Q: What is the cooking surface size?
A: The ARTY-48 offers a 48-inch Teppanyaki griddle plate.
Q: Is it designed for commercial kitchens?
A: Yes, it’s built with stainless steel for heavy-duty, high-volume use.
Q: What type of cooking is it best for?
A: Great for Teppanyaki, hibachi, and live performance-style cooking.
Maintenance Tips
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Scrape and clean after each use to prevent residue buildup
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Season the surface regularly to maintain non-stick performance
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Empty and wash the grease tray daily
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Inspect burners and gas connections monthly
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Schedule annual servicing for reliable long-term operation
Damage 
Loss 
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