Chicago Deep Dish Pizza
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New York Style Pizza
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Bagel Oven
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Pita Bread
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Delicious Baked Goods
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Rotisserie Chicken
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WHY SHOULD YOU USE THE ROTISSERIE ?
Unsurpassed quality roasting
The rotation is calculated so that the juice drips from one skewer to the next skewer directly below it. This method of dripping from one skewer to the next prevents shrinkage and at the same time enhances the taste and color of meat.
Modulating burner
We use a modulating burner to maintain consistent heat. The flame ne ver goes out, it is increased or decreased depending on user demands. Direct heat is kept at a proper distance in order to prevent toughening of meat.
Unique rotation system
A vertical rotation cycle (up and down) awaits the chickens, once inside the cooking chamber, to ensure an even cooking. The second rotation cycle is carefully calculated so that every drop of juice from one skewer falls on the one directly below it.
Eye catching display
Two wide-open toughened glass doors for easy access and optimizing visibility of production, hence stimulating consumer’s impulsive buying.
Ease of use
Large doors give access to the vast interior, and the way that the skewers are fixed makes loading and unloading easy.

Basic Features

  • Single gas connection
  • Stainless steel construction
  • Tempered glass door with stainless steel frame
  • Vertical rotation system (clockwise)
  • 12 stainless steel skewers
  • Feather touch digital control panel
  • Access panels on each side of the oven for easy access to mechanical systems and electrical components
  • Adjustable wheels with locking mechanism
  • Catch pan with semi-auto fill
  • Skewer rotation knee-kick
  • Start / Stop mechanism

Optional features

  • Stainless steel skewers
  • Set of replacement stones
  • Poultry trolley
  • 3 sided trolley cover
  • Front cover for trolley
  • Roasting baskets

Installation

This equipment is delivered fully assembled and ready to be used. It can easily pass through a standard door of 36'' x 80''.

All electrical, gas, water and chimney hook-ups, as well as the rotisserie burner start-up, are at the customer's expense and must be performed by a qualified technician and according to local code.

Gas units must be vented using a hood. For your security, our rotisseries meet the ETL.