ELECTRIC GYROS AND KEBAB GRILLS

Electric heating divided into independent zones

The heating system is divided into several independently controlled zones positioned along the height of the spit. The operator can activate the heating according to the current height and amount of meat instead of using the entire heating area for every load.

The heating elements work together with refractory components that accumulate and radiate heat toward the meat. This arrangement provides an intense heat source along the vertical spit.

From 15 kg of meat to large spits

Models with capacities of 15, 25, and 40 kg differ in spit height and number of heating zones. Smaller units are suited to lower sales volumes, while larger grills provide space for taller and heavier stacks of meat.

The grill size should correspond to the actual amount of meat prepared during service. An oversized spit with low turnover increases the time the meat remains on the grill.

TWIN model for high-volume production

The TWIN version operates with two separate vertical spits and two heating sections. Its 80 + 80 kg capacity allows large quantities of meat to be prepared or production to be divided between two different types of meat.

Two separate spits are particularly useful for high-volume kebab operations or service areas where two different types of meat are prepared simultaneously.

Positioning an electric gyros grill

When planning the installation, the electrical load of the specific model, sufficient working space for slicing the meat, and suitable ventilation above the grill should be considered. Clear access is also important for loading the spit, handling the meat, and regular cleaning.