When a steamer fails, scale and lime deposits are often the culprits. That’s why, from the time of purchase, it’s important for operators to stick to a cleaning schedule.
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The rotisserie’s capacity should match the operation’s peak demand. Different variables will help determine which size rotisserie best suits a particular operation. These include the size of the operation or number of seats, business hours, and whether the foodservice operation will offer carryout service or catering.
Foodservice operators can use rotisseries in both the back and front of the house to roast skewered meats and poultry, most often whole chickens. Other menu items suitable for cooking on rotisseries include turkey breast and fish as well as potatoes and other vegetables. Some operators also use rotisseries to prepare barbecued items, such as ribs, pork and beef brisket.