An Overview - Rotisseries
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.
Original article from: http://www.fesmag.com/features/foodservice-issues/10473-rotisseries-an-overview