Food products sell themselves when customers are treated to the aroma and sight of juicy, golden brown chickens, roasts and other meats turning on spits over the visible flames of a gas-fired rotisserie. Gas barbecue/rotisserie ovens preserve the moisture of foods as they cook and deliver flavorful, consistently high quality foods with just the right display lighting and visibility to tempt the taste buds.
• Usually stainless steel cabinet or drum with refractory type burners located in the back.
• Basic styles include:
>> Vertical – rotating spits stacked in cavity with sufficient space between spits to allow products of different sizes to rotate freely
>> Horizontal – spits mounted on carousel; both spits and carousel rotate
• Frying bakery products such as doughnuts, funnelcakes and bagels
• Can also be used to cook pasta, fish and chicken-any food that must float while cooking
• Frequently found in supermarkets as a means of merchandising prepared foods
• Any food service operation serving barbecue foods can benefit from a rotisserie oven.
• Especially profitable as a means of attracting customer attention and spurring impulse buying when used in display mode.
• One to many spits – as many as 14
• Cook and hold
• Self basting
• Self cleaning
• Interior lighting
• Large, panoramic glass doors
• Multiple cooking areas for differing foods and temperatures
• Pass-through doors
• Smoke attachment
• Towing capability
• Arched top, flat top and double opening (front and back) styles
• Stainless steel, ceramic tile or various color finishes
• Infrared, ceramic logs, convection and gas/wood cooking
• Counter top or floor models
• 60,000 to 120,000 Btu/hr.
• Constant turning of food on spit and even heat exposure retains moisture
• Gives food desirable rotisserie flavor
• Easy to customize food with seasonings or coatings
• 30,000 to 200,000 Btus
• Natural gas and LPG
• 150 to 200 cfm per linear foot
*Listed features offered by some, but not necessarily all vendors.