GAS GYROS AND KEBAB GRILLS
Gas gyros and kebab grills cook meat on a vertical rotating spit using intense radiant heat from gas infrared burners. The range includes models for 15, 25, and 40 kg of meat, differing in spit height and the number of independently controlled heating zones. The heat intensity can be adjusted to the amount of meat on the spit and adapted as the meat is gradually sliced.
Infrared radiation
Gas burners with infrared radiants generate radiant heat directed toward the meat. Individual heating zones are positioned along the height of the spit and can be controlled separately according to the amount of meat.
This arrangement allows the heat to be concentrated on the section of the spit where the meat is positioned and the grilling intensity to be adjusted as needed.
15, 25, or 40 kg of meat on the spit
The capacity of each model corresponds to a different production volume. The smaller 15 kg grill is suitable for lower demand, the 25 kg model provides additional capacity, and the 40 kg version is designed for operations with higher meat consumption.
As capacity increases, so do the spit height and the number of heating zones. The grill size should therefore be selected according to the amount of meat prepared on the spit.
Powerful exhaust hood and ventilation
Gas appliances, especially grills with high heat output, require properly designed ventilation. The exhaust hood must remove heat, grease-laden vapors, and combustion products generated during grilling.
The ventilation design should take into account the grill output and dimensions, its position under the hood, and the required supply of make-up air to the kitchen. The exhaust system must be suitable for the type and output of the installed gas appliance.
Positioning a gas gyros and kebab grill
Installation requires a suitable gas connection, sufficient space for inserting and removing the spit, and a safe working area for slicing the meat. Clear access to the lower section of the grill also makes it easier to regularly remove grease, juices, and food residue generated during grilling.