Kebab Machines
A kebab machine (vertical broiler/rotisserie) cooks stacked meat on a rotating vertical spit against a heated element, the standard equipment for takeaways, kebab shops and dark kitchens serving doner, shawarma or gyro-style meat. Spit capacity and fuel type come first, since kebab machines are sized by the weight of meat they hold rather than covers.
Key specifications
Commercial kebab machines typically hold spits ranging from around 20kg up to 100kg-plus of stacked meat, available in gas (natural gas or LPG, typically 6-15kW across 2-4 burner elements) or electric versions (single or three-phase depending on size, typically 7-14kW). Look for an adjustable rotation speed, a stainless steel drip tray and heat shield to manage fat runoff, 304 stainless steel construction, and confirm extraction requirements, since kebab machines produce continuous grease-laden vapour throughout a long cooking cycle.
Kebab Machines — FAQs
Gas or electric kebab machine — which is right for you?
Gas machines are the traditional choice for high, even heat output favoured by experienced kebab operators; electric suits sites without gas access or wanting simpler installation without a flue.
How much meat does a busy kebab shop need on the spit?
A busy takeaway typically runs a 40-60kg spit to last through a full evening service, while smaller operations or quieter sites can manage with a 20-30kg capacity machine.
Brands actually stocked in this category run predominantly to Roller Grill, alongside Kebab King and Rite Price, suiting kebab shops, takeaways and dark kitchens.