Hibachi Tabo "Commercial Extension System & Hood"
After service there will be a lot of residual heat in the ceramic bricks of the grill. Why waste it. The base of the grill, then has an extension onto which the grill surface is moved to. Internally there is a ceramic platter, insulation platter and a stainless steel platter. This will assist in achieving the optimal smoking temperature of about 135 degrees C. The produce being smoked or roasted or even baked, is placed on the grill surface, then the hood is placed over. There is a temperature gauge to help getting it to the right temperature.
This is just the Extension System & Hood, it does not include a grill unit/base unit