Global Warming is one of the most serious environmental concerns today. Global warming may not seem personal, but saving energy can translate into a personal contribution to one’s community. We, at Roaster Tech, Inc., realized that saving energy and maintaining healthier environments for restaurant guests and chefs could be highly economical and thereby will benefits everyone in the long run.

The 3'x5' overhead exhaust ducts has 1500 cfm which causes the heat and a/c to get pulled through the exhaust. Our tables have 845 cfm, which does not pull the heating and air conditioning through the exhaust, thereby reducing the cost of your electricity bill.

Carpet cleaning is necessary at least once every five weeks in the restaurants using the outdated hibachi tables, compared to the once a year cleaning using the Smokeless tables. Your furniture (chairs and tables) as well as your walls, ceiling, lights, etc. will not have to be constantly replaced/repainted and will not have any oily residue on them.

Escape into the environment is significant with updraft system resulting in facial heat and oily residues on hair and clothes. Customers and chefs breathe in oily, smokey air and oil drop from the above exhaust hood to customer’s head ,cloth, and food.

The Hibachi table chefs will no longer be in a cloud of smoke and will not have to endure breathing in oil. Also, because of the change in design of the tables, your chefs will not have to stand next to the steel cooking plate which you can imagine gets extremely hot. Most importantly, your customers will no longer be exposed to the oily smoke that often remains on their hair and clothes.

· Bulky obstructive canopy hood no longer needed.
· Unobstructive view as shown in 3-D graphics.
· Restriction-free design provides comfortable, pleasant dining atmosphere.