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Rotisserie Oven
Where will you mainly use the rotisserie?
Restaurant
Takeaway / QSR
Supermarket / deli counter
Stadium / event catering
Food truck / mobile kitchen
How many chickens do you need to cook per batch?
Small (up to 8–12 chickens)
Medium (16–24 chickens)
Large (30–40 chickens)
Extra-large (50+ chickens)
Which type of rotisserie do you prefer?
Horizontal spit [traditional turning spits]
Basket system [for chicken pieces and joints as well as whole birds]
Vertical rotisserie [shawarma, kebab-style meats]
No preference — open to advice
Which power type suits your operation best?
Gas
Electric
Either
Which additional features are most important to you?
Glass front for customer display
Interior lighting
Self-basting rotation
Programmable controls / timers
Grease collection drawer for easy cleaning
Ventless / built-in filtration system
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