A small electric motor rotates product on a spit as moist, hot air circulates around food and throughout the rotisserie's cavity.


Rotisseries: An Overview

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.

Commercial rotisserie models offer batch or continuous-cooking units. Batch units are appropriate for operations serving high volumes of customers during specific time frames, such as banquet halls or schools. Continuous-cooking rotisseries are best suited for operations that hold food items throughout the day.

Rotisseries operate using a small electric motor that rotates product on a spit as moist, hot air circulates around foods and throughout the unit’s cavity. This rotation helps facilitate self-basting, while the unit’s cooking process and temperature create caramelization.

Foodservice operators can choose between countertop,
see-through and pass-through models. To accommodate smaller footprints, operators can choose to stack certain units, while others offer wall-mounting capabilities.

Rotisserie sizes can range from 15 inches high by 35 inches deep by 37 inches wide for a countertop rotisserie to 78 inches high by 37 inches deep by 42 inches wide for high-volume batch machines. Unit capacities range from 150 to 2,000 pounds, with most full-size units accommodating between 35 and 80 whole chickens.

Most rotisserie cabinets feature a galvanized sheet metal body with a stainless-steel interior and exterior. Door types range from single, front-pivoting designs to double closures with glass fronts or windows. Models with a curved glass design enhance customer viewing in front-of-house settings.

A number of rotisserie accessories and
options are available, including heavy-duty spits and baskets to hold fish or vegetables. Ovens with horizontal spits allow the comingling of various menu items. Rotisseries also may include warming cabinets to hold finished products. Some doors are designed to stay cool for added safety during use.

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