Fry yakiniku BBQ grilled meat slices in your home without worrying about smoke. Eat like you’re dining at a yakiniku restaurant.
By keeping the surface plate temperature between 410° to 482°F (210° - 250°C), the fat from the meat will not be able to create any smoke. Also, instead of meat fat dripping directly onto the fire, it flows outward and drips into a water filled tray, which in turn prevents any additional smoke from generating.
The plate is fluorine processed which makes it non-stick for easy cleaning.
Its compact size will not take up too room on the table and it also saves space when storing.