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Cooking Equipments
Rotisserie & Shawarma Grilling Machines – Turkey-Built Solutions for Hotels, Restaurants, and Food Halls
Cooking Equipments
Rotisserie & Shawarma Grilling Machines – Turkey-Built Solutions for Hotels, Restaurants, and Food Halls
Field Insight – Why Rotisserie Zones Fail Without the Right Machines
“He said the flavor’s there, but the machine ain’t keeping up.” That’s what we heard from a chef in Abu Dhabi trying to serve 200 guests with a 5-year-old burner. We seen this across resort buffets, food courts, and hotel kitchens: smoke everywhere, undercooked batches, skewers falling off-balance.
That’s why our Turkey-built shawarma, doner, and rotisserie units are engineered for turnkey commercial kitchen projects, aligning with BOQ specs, MEP coordination, and menu flow. Built in Istanbul, exported globally, tested on the ground.
From boutique Lebanese restaurants to industrial kitchens serving 1000+ meals daily — we deliver systems that last.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Specifications Table
Model | Capacity | Heat Source | Motor Power | Skewer Length | Burner Type | Material |
DNR-60G | 60kg | Gas (LPG/NG) | 90W | 720mm | Infrared Opt | SS 304 |
SHW-45E | 45kg | Electric | 80W | 680mm | Std Ceramic | SS 304 |
ROT-6C | 6 birds | Electric/IR | N/A | N/A | Infrared | SS 304 |
👉 All models built in AISI 304 stainless steel, optional 316 for marine or acidic environments.
Installation & Utility Requirements
- Gas models: LPG or NG with certified safety valves.
- Electric models: 220–240V / 50–60Hz, single or three-phase.
- Ventilation: Must align with grease vapor filtration hood.
- Drainage: Built-in grease tray outlets can connect to floor drain.
- Delivered with CAD + DWG files for consultant integration.
Durability & Lifecycle Testing
- Built in AISI 304 stainless steel (316 optional for marine/tropical use).
- Motors tested for 10,000+ rotation cycles.
- Burners cycle-tested for consistent flame stability.
- Resistant to humidity, grease, and 24/7 operation in industrial kitchens.
- Average lifecycle: 7–9 years with proper maintenance.
Hygiene & Maintenance
- Daily: Empty & clean grease trays.
- Weekly: Inspect motor belt + burner holes.
- Monthly: Deep clean burner panel + rotation test.
All access panels come with tool-free clips or hinged fronts.
🌍 Why Our Turkey-Built Rotisserie Systems Matter
Rotating grills may look simple, but performance depends on:
- Heat balance between inner & outer zones.
- Burners that don’t over-dry the crust.
- Motors that don’t stall at full load.
- Grease trays that don’t flood mid-shift.
Our systems prioritize low gas/electricity consumption, stable rotation, modular cleaning access, and FOH aesthetics.
Why Choose Us:
- Manufactured in Istanbul, proven in 40+ countries.
- Trusted by hotel chains, food halls, and ghost kitchens.
- Retrofit-ready, BOQ-aligned, CE certified.
- Easy spare part sourcing, long-term warranty.
- Human-focused design – chef approved layouts.
Model Variants – Shawarma, Doner & Rotisserie Options
- Vertical Shawarma Machines (Gas/Electric) – 10kg to 90kg meat capacity. Adjustable heat shields.
- Horizontal Rotisserie Ovens – Up to 6 skewers/baskets. Whole chicken, turkey, or duck.
- Hybrid Units – Shawarma one side, grill plate or bain marie the other.
- Infrared & Ceramic Burners – Energy efficiency with even caramelization.
Available in countertop or freestanding, FOH stainless finishing or BOH cost-optimized builds.
Comparison Table – Shawarma vs. Doner vs. Rotisserie
Feature | Shawarma | Doner | Rotisserie |
Orientation | Vertical | Vertical | Horizontal |
Best For | Wraps | Turkish platters | Whole poultry |
Heat Source | Gas/Electric | Gas | Electric/Infra |
FOH Use | High | Medium | High |
💡 Restaurant Kitchen Planning Tips
- Never place rotisserie next to fryer – heat conflict.
Tip: Position near soup or rice zones instead for balanced ventilation. - Hood must include grease vapor filtration.
Tip: Consultants recommend double-layer filters in heavy shawarma use. - Leave side access for skewer removal.
Tip: Allocate 60–80cm free clearance for staff safety. - FOH zones should use powder-coated or colored stainless.
Tip: Dark tones or brushed finish reduce fingerprint visibility. - Place drip trays with direct floor drainage.
Tip: Connect with GN pans for faster cleanup.
📈 ROI & Energy Savings – Long-Term Value
- Lower Energy Bills: Infrared & ceramic burners cut gas use by up to 20%.
- Reduced Downtime: Motors tested for 10,000+ cycles minimize breakdown costs.
- Labor Efficiency: Easy-clean drip trays save 15–20 minutes per shift.
- Lifecycle ROI: Average lifespan 7–9 years, lowering replacement frequency.
👉 These savings mean faster payback and sustainable operation in commercial & industrial kitchens.
OS&E Integration Points
- Skewer holders (SS304).
- Portioning knives + tray sets.
- Induction-compatible chafing dishes for buffet service.
- Disposable drip liners for hygiene.
Export & Compliance
- CE Declaration of Conformity.
- SASO / GCC gas certification.
- UKCA & EU electrical safety.
- SGS inspection on request.
Units packed in IP-safe, palletized export crates.
📐 How Rotisserie Design Shapes Different Project Types
- Hotel Kitchens – FOH rotisserie with stainless or powder-coated finish for buffet drama.
- Resort Outdoor Corners – Shawarma near pool decks, protected with wind-shields.
- Industrial Kitchens – High-capacity doner machines aligned with ventilation & drainage.
- Ghost Kitchens – Compact vertical shawarma units with countertop refrigeration.
👉 Design matters: placement, hood alignment, and guest visibility can transform the same skewer into a premium experience.
💬 Chef’s Tips from Real Projects
- Chef Nabil (Beirut): Always keep 2 spare skewers preheated – it reduce service delays.
- Chef Amina (Nairobi): Align drip tray with floor drain – avoid mid-service flooding.
- Chef Omar (Doha): Use ceramic burners for shawarma, they keep crust moist without burning edges.
❓ Frequently Asked Questions (FAQ)
Gas or electric – which is better?
Gas is faster, electric is cleaner & safer for FOH.
Can I customize skewer size?
Yes, 10kg to 90kg, custom length possible.
Are these CE-certified?
Yes, with export-ready documents.
Can these units run outdoors?
Yes, with marine-grade stainless and rain shields.
Do you provide BOQ drawings?
Absolutely, CAD + DWG files included.
💬 Real Projects & Client Testimonials – What Our Partners Say
