Rotisseries:
An Overview
Written by the Editors
The biggest benefit of rotisseries is that
customers can see product cooking, which promotes the theater experience and
can increase revenue.
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 process and temperature create carmelization.
Countertop, see-thru and pass-thru
models are available. To accommodate smaller footprints, some units are
stackable while others offer wall- mounting capabilites.
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 an interior and exterior made of stainless steel. Door types range from
single, front-pivoting designs to double closures with either 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 co-mingling of various
menu items. Rotisseries also may include warming cabinets to
hold finished products. Some doors are designed to stay cool for added safety.
Other available options include
automatic cleaning programs, adjustable legs, electric timers, mirrored door
glass and coated angled or piercing spits.
No comments:
Post a Comment