​Buyer’s Guide to Commercial Rotisserie Ovens

Rotisserie cooking is one of the most ancient methods of preparing food. In the early days, men would prop a stick (also called a spit) over a fire and turn it slowly until the meat was evenly roasted and juicy, ready to eat.

Not only has this method of cooking stood the test of time, but with modern tools, we’ve been able to refine and improve the rotisserie. Multiple spits at once, tightly controlled temperature regulation, and high-speed cooking have made this tender cooking process an option for every kind of restaurant owner!

Batch rotisseries have reduced cooking times and are a bit easier to use; every spit at every level cooks at the same temperature because the entire cabinet is heated. Since it’s a lot faster to cook and easier to manage, these units are recommended for speedier establishments with a high volume of customers. However, batch units will require a water connection. Be sure to take your plumbing plans into consideration if you plan on installing one.

Continuous rotisseries take longer to cook, but special attention is needed when cooking meat within. The way continuous roasters are designed causes the spits at the top to cook more quickly than those at the bottom. (So load everything from the top down!) You’ll have an easier time installing these, as they tend to come with water pans at their base to provide moisture. No installation needed!

Modern day rotisseries often come with a few new bells and whistles for optimum control of cooking. Want your chicken to have a bit of crispiness? Look for rotisseries that offer two-stage cooking. The meat cooks at a high temperature for a couple of minutes, then gradually change to a lower temperature. This rapidly crisps the outside, them lets the rest of the meat cook to satisfying, juicy perfection.

Want finer control of the cooking process? You can get a machine with manual temperature and burner controls to craft your signature cooking style. Or, if you prefer simpler customization, many ovens have digital interfaces with pre-set cooking options. Just press a button and let the oven do all the work!

A rotisserie’s primary function is, of course, to roast large cuts of meat evenly in their own succulent juices. But, depending on the size and placement of your unit, it can also serve as a merchandiser. Let your customers come in and eye the tasty, tenderized samples.

If your floorplan has a counter where customers make their orders, a countertop unit will have the food roasting at customer eye level. Enticed by the smells and sights, your customers will be more likely to make impulse purchases.

There are even some gas-powered rotisseries that have compartments for displaying fires! It gives the appearance of the food roasting on an open flame. This fire, however, is purely for merchandising; when’s the last time a great wall of flames didn’t grab your attention?

We hope this guide has been enlightening. With your new rotisserie knowledge, you can now make the best decision for you and your business (but if you need any extra tips, you can always call the team at Leasetaurant for expert advice!)