Yakitori and robata grilling using binchotan at 800-1000C generates invisible ultrafine particulate and odor from meat drippings. In open-kitchen settings where diners sit at the counter, ventilation must be invisible, silent, and flawless.
| Parameter | Specification |
|---|---|
| Yakitori Requirements | Ultra-quiet (under 50 dBA at counter); Invisible capture; High capture efficiency; Compact form factor |
| Recommended System | Custom overhead perforated capture canopy with Cabinet-Cabinet Purifier/2000 concealed in cabinetry; Optional Odor Removal Tower carbon for dining room |
| Binchotan Considerations | Ultrafine PM0.1-0.5; Very high temp at capture point (300-400C); Requires temperature dilution before ESP |
| Design Tip | Capture canopy no more than 600mm above grill for effective capture |
Application Scenarios
- Michelin yakitori (Tokyo): A Ginza yakitori restaurant with 12 counter seats uses Cabinet-Cabinet Purifier with 15mm perforated capture canopy at 500mm above grill. Diners experience zero smoke and zero noise with unobstructed view.
- Robata grill (New York): An open-kitchen robata restaurant uses Light-duty Series with custom glass capture canopy. Captures 98% of emissions. Perfect health department score since opening.
- Yakitori chain (Osaka): Standardized on Cabinet-Cabinet Purifier for compact footprint and ductless design. Allows locations in basements and mid-floor mall units. Setup time reduced from 4 weeks to 1 week.
- Yakitori ghost kitchen (Los Angeles): Delivery-only yakitori uses cart-mounted Heavy-duty Series. Portable ESP enables layout flexibility. Scaled to 5 locations in 18 months.
