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＜Features of Shinpo Grills＞
1. Shinpo was the first in the world to develop a smokeless grill that is durable with high heat.
2. The simple mechanism with fewer parts makes the grill easier to clean and transport. The grills are safe to operate.
3. Shinpo grills are certified by major safety certification programs around the world.
This is advantageous in obtaining building permits and purchasing fire insurance policies.
4. Shinpo grills are used in 19,500 restaurants in Japan and 1,100 eateries around the world. |
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＜North America＞
SERW-UL
SPRW-IS, ,SKRW-IS, SSRW-IS, ,SRW-IS |
＜China＞
SERW-CC |
＜Europe＞
SERW-CE |
＜Australia＞
SPRD-AU |
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In order for diners to enjoy Japanese BBQ free from hazards, a safe environment is essential.
Since sufficient safety measures are in place, customers can use Shinpo grills free of worry.
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1.Hot air-wrap method:
Cooks by laminar air flowing around food items. |
2.Customization
Table-top size, color, edge designs and others can be customized to match a customer's restauant interior. |
3.Slim slide control panel
A 20 mm thin control panel design permits easy and free access to the control unit and minimizes obstructions under the table. |
4.Super Net (optional)
The ultimate net with the features of both a net grill and an iron grill. |
5.Safety device for dying flames
An ultra-violet sensor detects flames. Gas is automatically shut off in the event of any failure on the burner flame. |
6.Thermal sensor
A buzzer goes off when the temperature of the main body of the unit becomes higher than normal and the gas is automatically shut off. |
7.Fire Damper
This closes the lid automatically to prevent fire from getting into the exhaust duct. |
8.Cabinet
A slim design with a 28 cm width that ensures structual strength with rib angle. |
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Hot Air-Wrap Method
Food is cooked by hot air circulating around it and will not get dried out. Food stays delicious and juicy.
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 Enlarged View |
Top Ring
Exhaust temperature is reduced by sucking up floor air from the slit in the Top Ring to supress a rise of grill temperrature and grease on the inner surface of grill. Cleaning is easy and safety is improved. |
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- Multi-type for net grill and iron grill
- Exhaust temperature is reduced to approximately 50 degrees from the conventional 70 degrees by sucking up floor air from the slit in the top ring to mix with heat from the grilling surface. Furthermore, safety is improved.
- Safety device for dying flames: A thermocouple detects heat from the flame. Gas is automatically shut off in the event of any failure on the burner flame.
- Fire Damper: This closes the lid automatically to prevent fire from getting into the exhaust duct.
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Slim Slide Controle Panel
Guests may frequently reach for the control panels, including adjusting the heat. Shinpo has drastically downsized this important but troublesome device. With a thickness of just two centimeters, it is the thinnest in the industry, and is not a bother for guests to use. The gauge is designed to be easy to see so that guests can make minute heat adjustments. This is Shinpo's unique technology that allows guests to enjoy their dining experience. |
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 side photo |
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Guests may frequently reach for the control panels, including adjusting the heat. Shinpo has drastically downsized this important but troublesome device. With a thickness of just two centimeters, it is the thinnest in the industry, and is not a bother for guests to use. The gauge is designed to be easy to see so that guests can make minute heat adjustments. This is Shinpo's unique technology that allows guests to enjoy their dining experience.
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Fatty grease on the Outer Casing is reduced by 80% through the creation of an air curtain with fresh air. |
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Easy to care for. the Inner Drain can be removed and put back easily. |
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Newly designed cooling Top Ring This is flat with the table top for a simple and sharp and design so cleaning is easier. (standard equipment) |
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Accessories |
Plate Grill |
Crimp Grill |
Super Net |
Iron Grill |
Hot-Pot |
Tongs |
Hot-Pot Trivet |
Net Grill Holder
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Iron Grill Holder
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Pot Holder |
Grill Carrier |
 Grill Mobile Rack |
3D Filter |
Charcoal Stove |
Charcoal Extinguisher |
Charcoal Carrier |
Charcoal Tong |
Charcoal Pan |
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DUCT SYSTEM: TWO TYPES |
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DUCT SYSTEM DESIGN
Unless exhaust volume, static pressure, and air speed of the grill table are adjusted appropriately in accordance with restaurant, food items will become dehydrated and there will be a large loss in cooling. Shinpo proposes exhaust duct design perceiving smokeless grill ventilation and cooling as one unit. We offer duct systems with outstanding energy-saving performance, safety, and efficiency. |
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