Doner kebab grill machine for sale

Feature:

1. Good baking effect, the distance between the burner and kabobs can be adjusted.

2. The temperature on the surface of the kabobs can be adjusted, ensure that the backing effet of all the kabobs is consistent.

*Strong Stainless Steel Body

*Gas Models and Electric Models are Available

*High Quality Ceramic Burner with High Heating Efficiency(Gas Model)

*Gas Valves are Equipped with Safety Vents

*Adjustable Gear(The Distance Between Burners and Meat Can be adjusted)

*High-performance Motor Brings Uniform Baking

*Hygiene, Safe and Long Lasting

<1>,BBQ All stainless steel body shell, advanced infrared technology, high-efficiency burner, manual ignition, easy to operate. Fashionable, reasonable structure, easy to operate, less area is the preferred gas oven stoves.

Dimensions (mm): 550 * 650 * 1040

Rated voltage (V): 220

Pressure (Pa): 2800

Type of gas: liquefied petroleum gas

Power: 25W
Configuration: stainless steel housing.
Size: 545 * 680 * 1040 MM
Power: 220V/50Hz

<2>, the transportation and custody:

During transport, the product should be handled with care, not upside down, to prevent rattling, the packaged products generally should not be long term exposed store, should be placed in a well-ventilated, non-corrosive gases warehouse, the need for temporary storage, good rainproof measures.

<3>, the installation of the Notes and the use of the environment:

1. This product should be placed in a stable position, the left and right side of the left incombustible more than 20cm, the back should be more than 10cm away from the incombustible.

2. This device uses the type of gas supply voltage must be consistent with the provisions of the product nameplate. Fluctuations in the supply voltage of ± 10%.

3. Stoves should use the gas dedicated hose with liquefied petroleum gas cylinders reliable connection, liquefied petroleum gas cylinder using low-pressure valve to prohibit the use of pressure or high pressure valves. Prevent damage to the burner and piping to ensure safe use.

Liquefied petroleum gas cylinders and stoves distance should be greater than 3 meters.

If a leak should immediately turn off the gas valve, open windows, ventilation, all hurried to open, turn off the power supply and ignition to be repaired before using.

All hurried flammable items (such as towels, etc.) on the furnace body, otherwise it may cause a burning fire accident.

<4>, the method of operation:
1, barbecue food inserted in the food shaft, power on, power indicator light, start point guns, point guns near the burner. Counterclockwise rotation of the valve switch, that the open can point with burner. If you beat the fire, and repeat the operation until it ignited.

2, the casthouse switch to 90 °, the firepower maximum; greater than 90 ° or less than 90 ° firepower becomes gradually smaller, until closed.
The spindle (rotary shaft) is placed the food, up lift can be easily to install food or cleaning out a toggle button switch to "1", the spindle rotation, BBQ was rotated with the spindle.

vertical broiler rotisserie
gas vertical broiler
vertical broiler

<5>, Cleaning and maintenance:
Before cleaning and maintenance should be cut off the power to prevent the occurrence of accidents.
Working day after available do not have the corrosive cleaners wet towel, clean the furnace surface and power outlet surface, non-water rinse directly.

Doner kebab grill machine for sale

Doner kebab grill machine for sale

Doner kebab grill machine for sale

Doner kebab grill machine for sale

Doner kebab grill machine for sale

Other related products

In Europe, chicken is marinated in a vinegar and oil mixture, similar to a vinaigrette, then grilled and served with a cream sauce.

In Asia, chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled.

Regional variations include cooking techniques and saucing differences. In Australia barbecue chicken does not always refer to sauces or rubs but is often used to describe whole chickens cooked on slow turning spits/rotisseries. In Western North Carolina, thin tomato and vinegar based sauces are common, and chicken is often smoked slowly over a barbecue. In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called "dalmatian rub", that is made of salt and pepper. The chicken is often served with a very hot vinegar or even beer-based barbecue sauce.

In Georgia, slightly sweet sauces with quite a bit of mustard are used on chicken. In Alabama, egg or mayonnaise-based white sauces are sometimes served with chicken at the table as a dipping sauce.

In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton.
A related preparation is beer-can chicken, roasting a whole chicken in a barbecue grill using steam from beer (or another liquid) as a flavouring agent and cooking medium.

vertical broiler rotisserie
gas vertical broiler
vertical broiler

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle.[dubious – discuss] The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now usually driven by electric motors.

Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.

vertical broiler rotisserie
gas vertical broiler
vertical broiler

Horizontal rotisserie

This style of rotisserie mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are commonly used to mass produce roasted meats for sale to consumers.

In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required.

High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit.

The speed of rotation can vary, depending on the type of food being cooked and proximity to the heat source. Large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rph. Ron Popeil, inventor of the Ronco "Showtime" rotisserie oven, claims that 6 rpm is an ideal speed for cooking a variety of food. Generally speaking, when a whole animal is being spit roasted, it is best rotated faster in the early part of the roasting, to help interior temperature rise without burning the exterior. Once the exterior has started to crust, then the rate of rotation is adjusted down so as to minimize dripping. This allows juices and drippings to stay on, thus maximizing flavor. The latter is particularly important if using a horizontal spit and coals or an open fire, in which case the drippings cannot be salvaged for basting. For a horizontal spit it is also preferable to keep the roast further away from the heat source in the beginning, which minimizes infrared heating while preserving air convection heating. Later on, the roast is brought closer, thus combining intense convection and radiation heating.

Supermarkets commonly mass-produce rotisserie chickens using a vertical rotisserie that has metal bars to hold the chicken in place through the weakest part of the breast (also which hardly affects the meat itself from the impaling but still holds the chicken firmly in place) and the densest part of the chicken located just below the drumstick of the chicken.

Vertical rotisserie
The other common style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less-commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie.

Some dishes that are commonly cooked on a vertical rotisserie include:
Döner kebab from Turkey
Gyro, from Greece
Shawarma, from the Middle East and the Arab World
Taco al pastor, from Mexico

vertical broiler rotisserie
gas vertical broiler
vertical broiler